Korean carrots It has long been a favorite salad of our people. It impresses with the simplicity of the recipe and the signature spicy taste, which is considered to be a distinctive feature of Korean dishes.
Today we offer you to cook at home a real Korean carrot, which is in perfect harmony with meat, fish dishes, and all kinds of side dishes. It is an additional component of most salads. It is actively added to shawarma, hot dogs and various burgers, because Korean carrot perfectly stimulates the appetite and long saturates the body.
Everyone knows the taste of carrots in Korean, but few people realize how useful it is. Many believe that it is enough to “crush” a few carrots – and the sight will immediately improve noticeably. But did you know that carotene, which is contained in carrots, is most efficiently absorbed with fats, while in its pure form, its digestibility is only 5%. Therefore, Korean-style carrots are not only a very tasty and simple snack, but also very useful, because during cooking, it is filled with vegetable oil, which will become the fat that will allow carotene to digest as much as possible.
Surely, you have your own signature recipe for making carrots in Korean. But do not give up its other variations, because from each you can learn something interesting for yourself. Therefore, carefully review our step by step recipe with photos. From now on, it may also become your signature recipe for cooking Korean carrots at home.
- Carrots (1 kg)
- Garlic (3-4 cloves)
- Onion (1 pc.)
- Granulated sugar (1 tbsp.)
- Food salt (to taste)
- Vinegar 9% (to taste)
- Seasoning for carrots in Korean (1 pack)
- Refined vegetable oil (to taste)
Carrots must be thoroughly rinsed under running cold water and cleaned. If during cleaning you notice that the carrot is rather dry, you can soak it in cold water overnight.
Now you need to grind it. You can use a special shredder for Korean carrots, a vegetable peeler, or simply chop it with a knife. But whichever option you choose, you need to act as carefully as possible, because the root is hard enough and can easily slip out of hand. Therefore, the best option is to entrust this process to the husband.
Put the crushed carrot into a deep container.
Garlic should be peeled and chopped. This can be done with a knife or skip the teeth through the press. What process you choose is not critical.
Chopped garlic, add to the carrot.
Gently sprinkle carrots over the entire surface with a tablespoon of granulated sugar. If you have a sweet carrot, you can add a little less sugar.
There, add a few teaspoons of rock salt.
Pour carrot with a little vinegar. How much to add it, decide for yourself.
And now came the crucial moment. In the carrot, you must add a special seasoning for carrots in Korean. There are no dyes, flavor enhancers and flavors in such a seasoning, it contains only dried herbs. But if you do not like the set of spices and spices that are present in it, you can buy dried herbs on the market, namely those that you like most in Korean-style carrots.
Sprinkle carrot over with seasoning or your favorite spices.
After that, you can mix it with all the spices, slightly pressing. Leave the carrots for 10-15 minutes so that it runs the juice.
Put a dry frying pan on the fire and pour in vegetable oil. When the oil starts to smoke, put a few slices of onions in it. It is onions that make the hot vegetable oil fragrant and give it the characteristic taste of Korean sauce. Once the onion is covered with a golden crust, it can be removed and discarded.
Now you need to act as carefully as possible. Boiling vegetable oil pour all carrots and mix it thoroughly. Thanks to this, all the spices will maximize their aromas, and the carrot will be very tasty and juicy. So that it is well marinated, you can put it in the fridge for several hours. If the Korean carrot flavor tempts you and you realize that you cannot wait a few hours, cool it for at least 15 minutes. And then you can begin to absorb your favorite salad, who came to our tables from faraway Korea.