Korean carrot - Asian spicy vegetarian salad
korean carrot - classic recipe

Classic Recipe

1 kg of carrot:
½ cup vegetable oil
1 head of garlic
1 tablespoon salt (no slide)
2 tablespoons of sugar
25ml of vinegar essence
1 teaspoon red pepper
1 teaspoon black pepper
1 tablespoon ground coriander
1-2 tablespoons sesame seeds

Easy Cooking

We offer easy way to cook korean carrot use ALL-IN-ONE seasoning with all dry ingredients in ideal combination

ALL YOU NEED :
1 kg of carrot:
40 gr korean carrot spice
½ cup vegetable oil
25 ml of vinegar essence

Korean carrot

Spicy Korean carrot is a new dish on the daily table. This tasty and cheap carrot salad - is a variant of Korean kimchi - and perhaps, the only way to eat fresh carrot daily. To prepare this carrot salad, you will need a special grater and seasoning spice mix which you can buy on the site. Good news is: with this set you can cook korean carrot at home - any time, any day, in 10 minutes.
Why grater: If you use an ordinary grater or cut carrots into short strips by hand, it may affect the taste - carrot may have lot of juice - and the taste of the salad may become too sweet and wet. Korean carrot salad well harmonizes well with any meat and fish dishes and serves as a powerful appetizer. The secret of the dish lies in its composition, which includes pepper mixture, garlic, coriander, vinegar and, of course, carrots. Spices increase appetite, improve digestion, and garlic is the remedy in the fight against colds and some cardiovascular diseases. For cooking, carrots do not undergo heat treatment, all the beneficial properties of a fresh vegetable are preserved in it. Due to the rich vitamin composition and moderate calorie content, it can be used in dietary nutrition, but not as a main dish. With an original recipe, you can cook korean carrot at home and cabbage compare with what you have tried or never tried before. The real original taste of Korean carrot salad and the right aroma will undoubtedly surprise and delight you - discover and enjoy New Taste!

Fast Recipe

Grate the carrots. Take a ready-made seasoning mix from korean-carrot.com and add 30-35 g of seasoning to 1 kg of grated carrots. Add 25-50 grams of 6% vinegar and 50-70 grams of vegetable oil. Mix thoroughly and leave in a cool place for 5-8 hours.

Original Recipe

Step 1. Peel and three carrot
Wash and clean carrot. The easiest way to do this is with a vegetable peeler. If the vegetable is dry, soak it for 2-3 hours in cold water. carrot will absorb moisture and be juicy again. For carrot in Korean, you need thin, like noodles, straws. On a regular grater, you can’t rub this one. Therefore, use a special one. (buy a grater) Put the grated carrot in a deep bowl to make it convenient to mix.

Step 2. Add seasoning
Sprinkle chopped carrot with salt, sugar, red and black pepper. You can also use a ready-made seasoning mixture for Korean carrot (buy a mix) and add seasoning spices to your taste. So, many people like the taste of ground coriander and curry in this appetizer. Add vinegar essence, mix everything with your hands and leave for 10-15 minutes. carrot should give juice.

Step 3. Fill with oil (optional)
While the carrot are infused, peel and pass the head of garlic through the press. Sprinkle them over the carrot, but do not stir. You can not add garlic, but only pass hot oil through the garlic in a colander (like carbonara pasta). In a frying pan, heat up to 200-300C (but do not boil) vegetable oil. Pour it over the garlic and partly over the carrot. Mix everything thoroughly with a wooden or silicone spatula or just two forks.

Step 4. Pack and eat
Korean Carrot are almost ready. You just need to decompose it into sealed plastic containers and put it in the refrigerator for 5-6 hours, and preferably at night.Korean pickled carrot can be stored in the refrigerator without preservatives for up to two weeks. So feel free to prepare for the future..

The original seasoning from korean-carrot.com already contains dry garlic - when cooking carrots, adding fresh garlic is optional. The taste of the already added garlic in the right concentration will appear after a few hours of storage of the salad. You just need to add oil and vinegar. Pass step 3 if so.

Note: Some people like Korean carrot with onion. In this case, it must be fried and added to the appetizer before pouring oil. You can also add roasted sesame seeds: with them, the salad will sparkle with other flavors.

Korean carrot video


Popular salads with korean carrot

    Cut the green beans and put it on a dish or in a salad bowl. Lubricate with mayonnaise. The next layer is mushrooms with mayonnaise. The third layer is chopped olives. The fourth - eggs, grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese. Put Korean carrot on top. Decorate the salad with greens and let stand for a while.
    Hard boil the eggs. While they are cooling, chop the crab sticks, and grate the cheese on a coarse grater. Cut the eggs into cubes. Wash and chop the greens. Peel and pass the garlic through a press. Combine all ingredients together, add mayonnaise, salt and mix well. Additionally, canned corn can be put in this salad.
    Hard boil the eggs, drain the juice from the beans and combine them in a deep bowl with Korean-style carrot. Add diced leg (can be replaced with smoked sausage). Eggs also cut into cubes and send to the rest of the ingredients along with crackers. Dress the salad with mayonnaise. Salt if necessary.
    Boil the squids in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough. While the squids are cooling, fry the chopped onion in vegetable oil. Peel and pass the garlic through a press. Cut the cooled squid into strips and put in a bowl. Add Korean carrots, garlic, onions and spices. Seasoning with soy sauce and sprinkle with sesame seeds.
    Boil the chicken fillet in salted water. Hard boil the eggs. Cut the mushrooms into cubes(if large). Cut the chicken in the same way and put it on a dish or in a salad bowl. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. The fourth - eggs, grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese. Put Korean carrot on top. Decorate the salad with greens and let stand for a while.
    Peel the squids, boil for 2-3 minutes, and cut into strips. Pour in soy sauce and leave in soy sause for 30 minutes. Cut the onion and bell pepper into strips. Boil spaghetti. In a deep frying pan in vegetable oil, lightly fry the onion, pepper and carrot in Korean style. Add chopped squid carcasses, fry, stirring, 3-4 minutes. Add spaghetti, stir and serve hot.
    Soak the asparagus in cold water for 2-3 hours, rinse and carefully squeeze out the water, cut into pieces 3-5 cm long. Put the carrots, cucumber, pepper in a bowl, sprinkle with a little vinegar, mix and leave for 5-10 minutes. Add to the vegetable a mixture of soy asparagus, Korean-style shiitake mushrooms, parsley, green onions, vegetable oil, salt.