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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Korean carrot, chicken and Chinese cabbage salad

carrot, chicken and Chinese cabbage
carrot and Chinese cabbage chicken and Chinese cabbage


Most recipes for salads from Peking cabbage with Korean carrots and fresh cucumber are easy to prepare: it is enough to cut the ingredients and mix them in a salad bowl. Liquid seasoning for such a snack can serve as mayonnaise, as well as more useful products – sour cream, natural yogurt, vegetable oil or original

This is the simplest and fastest version of this salad. And it is also very useful, because it contains ingredients rich in vitamins and other useful substances

Named so because it's made from shredded cabbage, like a traditional Coleslaw, but other than that, it couldn't be more different! Without the oily mayonnaise dressing, this Asian salad is fresh, bright and crisp, but certainly not devoid of flavor.

Coocking :

To prepare this simple, quick and delicious salad, we will need the following ingredients: Peking cabbage, Korean carrots, fresh cucumbers, chicken breast, mayonnaise, salt and ground black pepper.

We put the chicken breast to cook (or fillet from the hips, for example, if you want - 350 grams). In general, there are two basic rules according to which it is customary to cook it. If you need broth, the meat is put in cold water, and when you cook the breast itself (for example, for the same salads), put it in boiling water. Then the breast will turn out juicy and very soft, since it will not have time to give all its juices to the broth. Thus, we put the breast in boiling water and cook at a moderate boil for about 15 minutes (after the water boils for the second time - the boiling stops when you lay the meat, as the water temperature decreases). However, it is important to understand that the cooking time depends on the size of the piece or pieces.

Cucumbers (300 grams are two rather large fruits) are washed, dried and cut into thin cubes.

When the breast is cooked, we take it out of the broth and let the meat cool down. The broth is also used for cooking the first dishes.

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:

    Boiled chicken breast

    Boiled chicken breast





    korean carrot

    Korean carrot



    Chinese cabbage




    by taste



    by taste

    Time to cook

    Time to cook



    Joanne Colon

    Liked the salad. Korean carrot goes well with chicken.

    Rachel Williams

    Cooked quickly. My family loved the salad. Thanks

    Louise Taylor

    Good salad I advise to cook