Korean carrot fast. How to make Korean carrots: a quick spicy snack

Recipes 07.01.2018

Recipes

Korean-style carrots, also known as carrots, are one of the most popular snacks. You can buy it in the desired quantities in almost every grocery store or market. But why spend money on something that is so easy and simple to cook at home? Carrots, a little vinegar, spices and a little secret, thanks to which bright, juicy Korean carrots will turn out from an ordinary carrot salad at home. I suggest a recipe for a pound of carrots. I added the proportions of vinegar, sugar and spices to your taste, of course, you can adjust them for yourself. Due to the fact that all the juice is removed from carrots during cooking, it absorbs all the taste and aroma of spices many times better. There is also no liquid left in the salad except oil, everything is absorbed by carrots. Carrots are quite spicy, slightly sweet and very fragrant. Soft yet crispy. Just perfect!

Ingredients:

carrots - 500 g,
vinegar 9% - 1.5 tbsp. l.,
salt - 1 tsp without a hill
sugar - 2 tbsp. l.,
hot red pepper - 0.5 tsp,
ground coriander - 1 tsp,
ground black pepper - 0.5 tsp,
ground paprika - 1 tsp,
vegetable oil - 50 ml,
garlic (optional) - 2 large cloves,
sesame seeds - a handful (optional when serving).

How to cook Korean carrots at home

First of all, carrots. We clean it, wash it thoroughly, be sure to dry it and turn it into straws using a special grater or with a knife by hand. The size of the carrot straw is up to you. I used a Korean carrot grater with a fine section. The main thing is that the straw, if possible, should be as long as possible. To do this, the carrots should almost completely “lie down” and slide on the grater.

Next, add salt to the chopped carrots and season it with vinegar. Gently mix with your hands and crush the carrots a little so that the salt and vinegar evenly disperse, and the carrot itself begins to give juice. Stir and leave it for half an hour, covering the container with the salad with a lid.

During this time, carrots will give even more juice. Squeeze and completely drain this juice.

Now it's time to start dressing the salad. Add sugar and all seasonings to the carrots in the indicated quantities: coriander, red and black pepper, paprika. If you only have whole coriander seeds, mash them. In addition, the entire set of spices can be replaced with a ready-made mixture of spices for Korean carrots. Try to fill in the seasonings so that they are approximately in the same pile.

Next is garlic. It is added only at will. Garlic can be peeled, passed through a press and added after the salad has been dressed with oil. Or flavor them with oil, which we will fill the salad with. I prefer the scented version. We heat the oil, throw in it the garlic cut into thin slices. Let the garlic brown slightly.

After that, we take out the garlic, and pour the resulting fragrant hot oil into the salad directly on the spices. Don't worry, the oil should sizzle. And the aroma of what will appear, just can not convey!

Once again, mix our Korean carrots, cover and leave to brew for at least a couple of hours.

When serving, Korean-style carrots can be sprinkled with sesame seeds and (or) garnished with herbs. Lettuce should be stored in a tightly closed container for no more than 5 days.

One of important points when cooking carrots in Korean - the presence of a good grater. If you are a fan of Korean cuisine and love spicy vegetable salads, then this assistant will only be a joy to you. The carrot will come out long, beautiful, cut into thin strips. And be sure to use coriander and vinegar in spices - without them, carrots will not have that special taste that you are used to when trying a salad in the Korean market.

How to cook Korean carrots at home?

Looking at Korean salads on the market, you wonder: how to make Korean carrots? The product itself is cheap, if not cheap, and at home you could cook a spicy salad yourself. So why delay? Buy carrots, arm yourself with patience and a grater and go!

How to cook Korean carrots?

If you are cooking Korean-style carrots at home for the first time, then experiment with spices carefully. There are many cooking recipes - someone adds spices immediately to carrots, someone into hot oil. Try both methods and choose the most suitable option for yourself.

Korean spicy carrot

Any method of cooking Korean carrots contains spices that should be added, focusing solely on your own taste. The amount of spices may vary, the specified amount is not mandatory.

Ingredients:

carrots - 1 kg;
vegetable oil - 5 tbsp. spoons;
onion - 1 pc.;
sugar - 0.5 tbsp. spoons;
garlic - 4 cloves;
vinegar - 4-5 tbsp. spoons;
ground coriander - 1.5 teaspoons;
ground red pepper - 0.5 tsp;
salt - 3-4 tbsp. spoons.

Cooking

Wash the carrots thoroughly, peel and grate for Korean carrots. Try to get the carrots in the form of a long straw. Then salt the carrots and mix gently. Leave for approximately 30 minutes. Carrots should release juice. After that, remember the carrot well so that it becomes soft and plastic. Then discard it in a colander, let the juice drain and check for salt. If the carrots are too salty, then rinse them with water and squeeze them again in a colander. Save the drained juice, then you can pour it over the carrots when serving. Add vinegar to the carrots, stir, cover the bowl with a lid and leave to marinate. Heat the vegetable oil well in a frying pan and fry the coarsely chopped onion until Brown color stirring it occasionally. But make sure that the onion does not burn, otherwise the taste of carrots will be spoiled. Put the finished onion on a separate plate - we will not need it anymore, and we will use the hot oil later.

Add sugar to the carrots and collect it in a slide. Put the ground red pepper and coriander on top and carefully pour the hot oil on top of the spices. Then add very finely chopped garlic, mix, cover the bowl with a lid and send it to the refrigerator for several hours so that the carrots are infused in Korean.

Korean-style carrots with seasoning

Today, to cook Korean-style carrots at home, you can buy ready-made seasoning and use it according to the instructions on the package, or add it to your liking.

Ingredients:

Cooking

Wash, peel and grate the carrots into long strips. Mix the prepared seasoning with carrots and let stand. Squeeze garlic and mix with carrots. Mix oil and vinegar, bring to a boil in a pan or other bowl and pour over the carrots. Cover the dish with ready-made carrots in Korean style and send it to the refrigerator for several hours. The output should be delicious carrots in Korean.

Calling this dish "Korean salad" is actually not correct. Well, they don’t cook it either in South or North Korea. "Carrot in Korean" comes from the Soviet Union.

This dish is popular among "kore-saram" (Soviet Koreans), people from North Korea moved to Russia even before the revolution, and deported under Stalin (as unreliable) to Central Asia from Primorye. As well as Sakhalin Koreans, taken out by Japanese colonists as work force from South Korea to Karafuto Prefecture ( southern part Sakhalin Island, owned by the Japanese from 1905 until the surrender of Japan in World War II in 1945). Some of the Japanese Koreans did not have time to return to their homeland and still live in Russia.

In traditional Korean cuisine, it is customary to marinate fresh meat or fish with radishes or radishes and vinegar, with the addition of hot spices. But since carrots were more accessible than radishes in the USSR, they gradually replaced the usual vegetable.

And since there was a tension with fresh fish, and even more so with fresh meat in the Soviet years, gradually only carrots remained from the components of the heh (or hwe) salad.

Among Russians, carrots prepared in this way have become very popular.

No absolutely the right recipe making this salad. There are some rules and technological features. But in general - it all depends on individual tastes and your attachments. It's like pickling cabbage. No matter how closely you follow the recipe, you will still get your taste. And just like pickling cabbage, when cooking carrot-chu, you can choose spices to your taste.

The main components of this salad are carrots, sugar, salt, vinegar, vegetable oil and red hot pepper. Moreover, Koreans use coarse pepper.

The main proportions of products for carrots in Korean. For 1 kilogram of carrots - one tablespoon of sugar, two tablespoons of 9% vinegar, a teaspoon of topless salt and 50 grams of vegetable oil.
We clean the carrots. In no case do not rub carrots on a regular grater. For slicing in Korean, a special device is used that cuts carrots into long thin sticks. After the carrots are chopped, add salt, granulated sugar and vinegar. These are the components of the marinade - it is these products that allow the salad to be stored for a long time, and give the main taste. Mix, rubbing the carrots with the marinade a little with your hands. Set the salad aside for 20-30 minutes - during this time, the carrots should give juice. Then spices. The main seasoning for carrots is red hot pepper. We add it very carefully. In addition to pepper, depending on your taste preferences, you can add a few coriander seeds (although this seasoning is not common in Korean cuisine). But it is best to fry sesame seeds in a dry frying pan until light brown. Or add a few drops of sesame oil. Then mix the salad well again. And finally, add oil. It is customary to heat salad oil to a high temperature, but not to a boil. Pour the oil into a dry frying pan, warm it up well and immediately pour it into the salad. We mix.

Recipe 2: Korean-style carrots with ready-made seasoning

Today, to cook Korean-style carrots at home, you can buy ready-made seasoning and use it according to the instructions on the package, or add it to your liking. \

carrots - 1 kg;
seasoning ready - to taste;
vinegar - 4 tbsp. spoons;
garlic - 5 cloves;
vegetable oil - 120 ml.

Recipe 3: Korean-style carrots from Anastasia Skripkina

500 g carrots
500 g onion
100 ml vegetable oil
1 tsp vinegar 70%
1 tbsp Sahara
3-4 garlic cloves
red hot peppers

The most popular snack! Sharp and very aromatic.
From the indicated amount of ingredients, 6-8 servings are obtained.

Coarsely chop the onion.

Grate carrots on a special grater or cut into long thin strips.

Salt, mix and let stand for 20-30 minutes.

Add sugar, red pepper to carrots (I add 0.5 tsp).

Mix well.

Fry the onion in vegetable oil until dark golden brown.

Then remove the bow, we do not need it.
Remove oil from heat, cool slightly, add vinegar.

Pour carrots with hot oil, mix.

Add crushed garlic through a garlic press.

Mix everything well. Let stand in the refrigerator for 2-3 hours before use.

If you are going to add chopped garlic to the salad, then do it at the very end, after the oil in the salad has cooled. Otherwise, your garlic will turn bright green and spoil the whole appearance carrots. Personally, I prefer Korean carrots without garlic.

We leave the finished salad overnight at room temperature, and then put it in the refrigerator. You can store Korean-style carrots for up to two weeks in the main section of the refrigerator, preferably in a container with a tight lid.

If raw crispy carrots are not to your liking, or you don't have a few hours for the salad to infuse properly, you can lightly simmer it in the oven or in a frying pan with a lid. But only a little, until the moment when the carrot changes color and becomes softer. Do not under any circumstances fry.

In such a salad, you can put fresh fish (and it will marinate overnight with carrots), squid, boiled meat, asparagus, onion. Get the traditional Heh. Onions for salad should be cut into half rings and be sure to scald with boiling water.

On the basis of carrots, many other salads are prepared in Korean style.

Good afternoon friends! When I walk through the market past the rows of Korean-style carrot salads, I have to muster all my will to not lash out and buy everything at once. Weak, I admit ... These amazing snacks tease with their aroma and bring back pleasant gastronomic memories. But it is not necessary to buy them, but you can cook them yourself at home - there are recipes for every taste.

Surprisingly, the people of Korea may not even be aware of the dish that made their country famous. They don't cook it there. The Korean-style carrot comes from the USSR, although its authors were indeed representatives of this nationality.

Soviet Koreans, who moved to our country before the revolution, and then deported to Central Asia, as well as Sakhalin, taken to the island by Japanese colonists, and who remained there to live, have retained their culinary traditions.

It was customary for ethnic Koreans to pickle fresh fish or meat, adding vinegar, hot spices and chinese cabbage. This is the well-known kimchi. Or . But the trouble is, in the Soviet Union, Pekinka with radish is a seasonal vegetable. Therefore, they were replaced with year-round carrots. Then another "metamorphosis" occurred - meat and fish were already in short supply. As a result, one carrot remained in the salad.

By the way, native Koreans are able to pickle everything that floats and grows, including beetroot and carrot tops, they say that they also make marinated burdock surprisingly tasty.

Korean carrots - a recipe at home

Many of us tried to reproduce the Korean carrot salad at home, and admitted with chagrin that it tastes better on the market.

In fact, there is no real, correct recipe. But there are a number of rules and technological subtleties, adhering to which you will get a classic version of your favorite dish.

Instead of traditional vegetable oil, you can use corn, linseed or cottonseed oil - in Central Asia it is the most popular.
When heating, do not bring the oil to a boil - this will spoil the taste, and it is harmful, if high temperature oil begins to release harmful substances.
If the salad is too spicy, add walnut, it will soften the taste.
Did you get a dry carrot? Cut it, put it in a sieve and pour hot water over it, it will be saturated with moisture. Then dry off and get to work!
And if you bought a sweet root crop, then do not put sugar, or reduce its amount.
When grinding spices for cooking Korean-style carrots at home, use a mortar or rolling pin, the old fashioned way. In a coffee grinder, peppers evaporate volatile substances from essential oils and it loses its aroma and taste.
Koreans prefer to make coarse spices.
If the recipe calls for garlic, put it at the very end, after the oil has cooled. Otherwise, it will turn green and spoil the impression of the salad.
Cilantro is put, like garlic, only at the very end, just before serving.
Sesame will become tastier if you first fry it a little in a pan.
If you fry the spices that are introduced into the salad in a pan, adding a little oil, they will acquire a more pronounced flavor.
For homemade Korean carrots, you can use ready-made seasonings that are sold in any store.
It is best to store the finished salad in the cold and under a tight lid.

What can be added to carrots:

These are squids, mushrooms, fresh fish, boiled meat, chicken, onion. This will not increase the cooking time. Garlic, sesame or its oil, cilantro, coriander, red pepper are also common salad ingredients.

Common proportions for Korean salad:

Carrots in Korean - a real recipe

If you cook Korean carrot salad according to this recipe, then it will turn out the way it is sold on the market.

For 1 kg. carrots, take a tablespoon of sugar, two - 9% vinegar, a teaspoon without the top of salt and 50 ml. vegetable oil.
Garlic - 3 cloves.
Bulb.
Red pepper and coriander - a third of a teaspoon.
Allspice.

How to cook:

Grate the root vegetables, salt them in a bowl, add sugar and both peppers. Grind the coriander, and send it there.
Heat the oil, but do not let it boil, fry the onion cut into rings a little in it, and then fish it out of the oil and remove it - it is no longer needed.
Pour the vinegar and oil over the salad and let stand for half an hour. Then stir and move for 8 hours in the cold. Add garlic after infusion.

You will see many subtleties in the video:

Korean carrot with onion

For this recipe, take red or white onions - they are more juicy.

For 1 kg. carrots, take a tablespoon of sugar, two - 9% vinegar, a teaspoon without the top of salt and 50 ml. vegetable oil.
Onion - 3 pcs. (maybe one less).
Garlic cloves - 4 pcs.
Black and red pepper - a teaspoon.

How to cook:

Grate the carrots and put them in a bowl. Add sugar, salt, pour in vinegar and leave to marinate. It is best to do this at night, and continue cooking in the morning.
Drain the resulting juice, it will not be needed. Add coarsely ground coriander.
Heat the oil, add the onion cut into large rings and fry until it turns brown (dark, as if burnt). Alternatively, for those who do not like fried, the onion can be marinated along with the root crop.
Pour the salad with hot oil, add peppers, garlic and leave to marinate for several hours.

Carrot with beans

Salad according to this recipe will turn out bright, elegant and unusually tasty.

Take:

Carrot - 350 gr.
A jar of red beans.
Sweet pepper - 2 pcs.
Lemon is half.
Soy sauce - 3 large spoons.
Garlic cloves - 2 pcs.
Oil - 3 large spoons.
Salt - a teaspoon.
Red hot pepper - half a teaspoon.
Parsley - a bunch.

Cooking:

Chop the root vegetable and put it in a bowl. Add lemon juice to it and stir.
Heat the oil, send finely chopped garlic to it, add hot pepper and lightly fry. Adjust the heat so that the oil does not boil.
Pour the oil into a bowl, mix thoroughly, transfer tightly to a jar and move to the cold.
After 6 - 8 hours, add canned beans, chopped sweet peppers and parsley to the salad.
It remains to pour in soy sauce, stir the salad for the last time and let it stand for another forty minutes.

Korean Carrots - Recipe with Chicken

The original recipe suggests marinating raw chicken breast. I do not risk, and I will definitely fry it, which I suggest to you.

Take:

Carrot - 250 gr.
Chicken fillet, preferably breast - 250 gr.
Onion - 1 pc.
Garlic cloves - 2 pcs.
Vinegar - 1 spoon.
Hot pepper - half a teaspoon.
Soy sauce.
Basil, coriander, salt with sugar and seasonings to taste.

Step by step cooking recipe:

Rub the root vegetable, add vinegar to it and stir. After that, you need to put chopped coriander, sugar, hot pepper, salt and chopped garlic in the salad. Mix everything well again.
Cut the chicken fillet into strips, pour in soy sauce, marinate for about twenty minutes and fry. Send to salad.
It remains to fry the chopped onion, and, combining it with the rest of the ingredients and stirring, put it in the cold. You can try after two hours. If you dare and cook from raw chicken, then the salad should be infused for at least a night.

Spicy quick carrots with spices in Korean

Those who do not have enough patience can cook quick Korean carrots at home.

Take:

Carrot - 1 kg.
Sugar - 2 tablespoons.
Wine vinegar - 2 tablespoons.
Vegetable oil - 4 tablespoons.
Salt - 1 spoon.
A pod of chili pepper.
Garlic cloves - 5 pcs.
Seasoning in Korean - a spoon.

Recipe for quick Korean carrots:

Chop the root vegetable and pour it with wine vinegar. If you don’t have wine on hand, you shouldn’t run to the store, replace it with an apple one, or an ordinary canteen. But in this case, take half as much.
After heating the oil in a frying pan, pour chopped coriander, chopped chili and seasoning from the pack into it. Fry for about three minutes, stirring, then salt, put sugar, and after a couple of minutes remove from heat.
Pour the marinade over the salad, add the chopped garlic and leave to infuse for 4 to 5 hours.

A little secret: if you don’t have time to infuse the salad according to all the rules, a quick Korean carrot will turn out if you lightly sweat a ready-made one, in a pan, under a lid or in the oven. But only quite a bit, as soon as it changes color and becomes softer. Just be prepared that the dish will not be crispy.

Korean carrot and cabbage recipe

According to the recipe, the dish with cabbage is very similar to the classic, national version of the Korean version of the dish.

Take:

Carrot - 4 pcs.
Cabbage - 550 gr.
Garlic - 1 clove.
Bulb.
Coriander - a teaspoon.
Sugar - teaspoon.
Oil - 5 tbsp. spoons.
Salt and white pepper - half a teaspoon each.
Table vinegar - 2 tablespoons.
Chili pepper - a pinch.

How to cook:

Cut the cabbage into squares or rhombuses, about 2 by 2 cm. Rub the carrots, add to the cabbage, immediately salt and put the rest of the seasonings, except for garlic and onions. Mix thoroughly and set aside.
Cut the onion and fry a little. Send it to the total mass, pour with vinegar, stir again and put in the cold overnight. Add garlic in the morning.

Korean-style carrots in jars for the winter

Having prepared a couple of jars of carrots for the winter, you will always have a strategic reserve, and if "sudden" guests appear on the threshold, we can assume that you are ready to meet them.

Take:

Carrot - 1.5 kg.
Water - 3.5 cups.
Sugar - 9 tablespoons.
Garlic cloves - 9 pcs.
Salt - 1.5 tablespoons.
Vinegar 9% - 5 tablespoons.
Oil - 300 ml.
Seasoning for Korean carrots - a large spoon.

Cooking at home:

Prepare the root crop - grate and add chopped garlic in any way. Seasoning there and, after mixing, leave for twenty minutes to infuse.
Put the pickled mixture into sterilized jars. Be sure to leave a couple of centimeters on top.
Boil water, putting salt and sugar there, pour in vinegar and oil - this will be the marinade.
Then everything is as usual - pour it into jars and roll it up. Let cool upside down.

Korean-style carrots with mushrooms - a real recipe

Ideally, oyster mushrooms are most suitable, but if they are scarce, take champignons.

Take:

Carrots - 300 gr.
Mushrooms - 250 gr.
Ready-made seasoning for Korean carrots - a teaspoon.
Garlic cloves - 3 pcs.
Oil - 3 tablespoons.
Vinegar 9 percent - a teaspoon.
Sugar and salt.

Cooking:

Preparatory work: rub the root crop, boil and cut the mushrooms into strips and put them in a bowl in two layers. By the way: mushrooms can be taken already pickled.
Sprinkle the finished seasoning on top, salt, sprinkle with sugar. If you like it spicy - add more red pepper there.
Reheat a little and pour into the salad, sprinkle with garlic and mix well. Lightly pack the salad and set aside to cool for a couple of hours.

Carrot in Korean with fish

Very tasty with fresh herring, silver carp, pike perch.

Carrot - 1 kg.
Fish - 500 gr.
Onion - 300 gr.
Garlic - 1 head.
Table vinegar and soy sauce - 30 ml each. everyone.
Oil - 100 ml.
Sugar - 2 tbsp. spoons.
Seasonings: coriander, chili, nutmeg, cilantro, parsley, black pepper.

Cooking:

Cut the fish and rub the root vegetable, mix
Chop the onion, then fry until almost brown and remove from the oil.
Pour oil over the entire area of the salad.
Dilute vinegar with water (take in the same amount), pour it into the salad. Add crushed garlic, all spices except sesame and cilantro, sugar, salt and pour in soy sauce. Stir and sprinkle toasted sesame seeds on top. Garnish with cilantro.

calories

Love carrots in Korean - eat with pleasure, since its calorie content is not high, then you can not limit yourself, as long as you have enough health.