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

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

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carrot seasoning

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Carrot with Asparagus and shiitake mushrooms

Carrot with Asparagus and shiitake mushrooms
Carrot with shiitake mushrooms


The combo of mushrooms and some green vegetables is a very popular one in Chinese cooking, and that’s because it works every time. This stir fry uses shiitake mushrooms and asparagus, a lovely Spring-ish combo. Shiitakes are a great mushroom, savory and meaty, readily available, and with a great slightly chewy texture. Other mushrooms are also fair game. I like to use some of the sesame oil to sauté the vegetables, and keep some for drizzling over at the end, as the heat can diminish the rich sesame flavor, so adding a bit more to serve keeps the wonderful nutty flavor strong. The toasted sesame seeds are optional, but they really take only an extra 2 minutes, and they make this simple dish look and taste a notch above everyday.

Other simple things you could do to bump up the flavor are adding a bit of minced garlic or shallots to the vegetables as you sauté them, and or some fresh minced ginger. Scallions are also nice sprinkled on at the end. And having said that, the simplicity of this dish is lovely, and it rounds out any kind of Asian meal beautifully.

Coocking :

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.

Smart Cooking

korean carrot on plate
Korean carrot are a very profitable salad both of health and economics - the price of a ready-made salad using a Korean Carrot Mix should not exceed x 2 - 2.5 the price of 1kg carrot on the local market. Look at example.

  • The Calculation :
  • Carrot 1kg - 1 $
  • Mix 50gr -1 $
  • Vinegar - 0.10 $
  • Oil - 0.10-0.20 $
  • Waste 3-5%
  • ------------
  • Price 1 kg - less ~2.50 $
  • Cooking time - 15 min

  • Huge plus of Korean carrot salad is a very short cooking time and long-term storage (up to 2 weeks) thanks to the marinade, as well as the constant readiness of the dish - which is important both in the family and in business. By replacing carbohydrates in the diet with raw root crops, you will reduce the price of food in general, and improve the menu.

    What we need:

    korean carrot

    Korean carrot



    Sweet pepper

    1/2 ea



    1 ea


    Soy asparagus

    1/2 cup


    Shiitake Mushrooms




    1 teaspoon


    Parsley and green onion

    by taste

    Time to cook

    Time to cook



    Jessica Love

    I love this easy recipe!

    Jeanette Hicks

    Nice salad

    Laura Grant

    Love this spring vegetable stir fry recipe! Even my picky eaters had a lot of them for dinner last night. Thanks for sharing!