1 kg of korean 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
½ cup vegetable oil
25lm of vinegar essence
40 gr korean carrot spice
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!
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.
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
Cucumbers and radish cut into slices or rub on a grater for Korean carrot. Coarsely
chop the green onion, finely chop the parsley. Combine all ingredients, salt, season with
olive oil, lemon juice and mustard. Mix thoroughly and sprinkle with sesame seeds.
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.
Salad with Korean carrot and Surimi, Fish or Crab sticks
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.
Peel and cut the onion into half rings. Then fry it in oil. Rinse, peel off the films and finely chop
the raw beef liver. Add it to the onion, salt and fry for another 10 minutes. When the onion and liver have
cooled, mix them with Korean carrot, chopped cucumbers and chopped parsley. Dress the salad with mayonnaise.
Boil the chicken fillet in salted water. Boil hard-boiled eggs. Grate the cheese on a coarse grater.
Cut chicken and eggs into cubes. Combine the ingredients together and season with mayonnaise.
Or lay out in layers: chicken, carrot, cheese, eggs. Spread each layer, except the last one, with mayonnaise.
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.
Cut the ham into medium-sized strips, rub the hard cheese on a coarse grater, drain the liquid from the
canned beans, put Korean-style carrot, grated cheese and chopped ham in a salad bowl, add canned beans,
dress the salad with mayonnaise. Mix gently so as not to break the integrity of the beans.
Drain the liquid from the canned beans and peas,Cut the ham into slim long strips - like carrot,
put Korean-style carrot, grated chopped ham in a salad bowl, add canned beans,
peas, dress the salad with mayonnaise. Mix gently.
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.
Clean the kohlrabi and remove all hard spots. Cut into thin strips like carrots. Add chopped garlic
to vegetables and who likes chili peppers and vinegar. Add carrot. Stir, cover and refrigerate for 8-12 hours.
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.
Boil the spaghetti until tender, cut the mushrooms into 1-1.5 cm cubes, and fry over low heat until tender
(under the lid), when the mushrooms release juice, increase the heat and add soy sauce, olive oil, fry until tender.
Arrange on plates and add carrots and herbs to taste..