Korean-style carrots: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook Korean carrots? What is this food? You will find answers to these and other questions in the article. Korean-style carrots (carrots) are a very appetizing and easy-to-create snack that many people like. This is a light vegetarian dish with a low calorie content and an impressive amount of spices. Check out some interesting carrot recipes below.

History

How did Korean-style carrots appear in Russia? The unambiguous name indicates that the dish belongs to the traditional cuisine of the Land of Morning Calm. But it's not. Morkovcha was invented by ethnic Koreans who lived in the lands of the Soviet Union. Due to the shortage, they replaced the classic ingredients (daikon, Chinese cabbage) with simple domestic carrots with spices.

This dish began to be cooked in Uzbekistan, first by combining carrots with cabbage. After a while, cabbage disappeared from the salad altogether. It turns out that carrotsKorean - a recipe for the original cabbage salad. In order for Europeans to like this salad, the amount of hot pepper in it was reduced and honey and sugar were added. Now in Central Asia it is called carrot, and all over the world it is known as Korean carrot.

Subtleties

To make a delicious snack, you need to choose the right products. Carrots buy ripe and juicy, better variety with a rounded tip. If it is properly stored at home, then a spicy dish can be concocted at any time. If the carrots are dry, you will get the same salad. The dish can be prepared from young root vegetables, but their flesh is quite loose, they are not as juicy, and therefore the strips will break.

Onions for carrots are usually fried. For salad, use only the oil on which the onions were cooked. You should not take sweet white fruits: the “angrier” the onion, the better. He will give more essential oils, and the food will be more fragrant.

Green onions are not suitable for this salad, take only lean oil - olive, sunflower, linseed, cotton.

Spices and seasonings are the base of any carrot recipe. Here vinegar must be present necessarily - grape or apple, ordinary table, diluted lemon juice is also suitable. Take ground black pepper. For better flavor, you can chop the peppercorns before use.

If you prefer a milder flavor, replace the hot peppers with paprika. But this will already be a different dish, since carrots should be spicy.

How to peel carrots correctly?

Wash carrots well before peeling. The young root crop has a delicate skin that can be easily removed with a sponge when washed with warm water. It is better to scrape a vegetable that has been lying for a while with a sharp knife or a special vegetable peeler. The metal scraper is an indispensable tool for cleaning an impressive amount of carrots.

The skin should be peeled off evenly by running a sponge over the surface of the vegetable. Before chopping, it is necessary to wash the carrots again.

Seasoning

The store sells many ready-made sets of spices for the dish we are considering. You can make this seasoning yourself if you wish.

Classic recipe

Consider a typical Korean carrot recipe. Take:

• 100 ml vegetable oil;
• carrots - 1 kg;
• five tablespoons of vinegar;
• one head of garlic;
• three tablespoons of sugar;
• coriander;
• s alt;
• black pepper.

So, at home, cook Korean-style carrots as follows:

1. Wash fresh carrots and finely chop with a special grater into thin strips.
2. Add vinegar, sugar, vegetable oil, squeezed garlic through a press. Pepper, s alt, add coriander and stir.
3. Taste the mixture. Add more spices if needed.
4. Send the salad to marinate in the fridge for 3 hours. Don't forget to cover the top with a plate.

For the winter in banks

Consider another carrot recipemade in Korean at home. Now we will close it for the winter in banks. Take:

• 300 ml vegetable oil;
• carrots - 1.5 kg;
• water - 3.5 cups;
• nine cloves of garlic;
• one and a half tablespoons of s alt;
• nine tablespoons of sugar;
• five tablespoons of vinegar 9%;
• one tablespoon of carrot spice mix.

This Korean style carrot photo recipe consists of the following steps:

1. Grate the carrots on a coarse grater.
2. Peel the garlic and mince it with a garlic press.
3. Combine carrots with garlic, add spice mixture, stir. Leave for half an hour.
4. Wash half-liter jars well, sterilize.
5. Spread the vegetable mass into jars so that there is a free zone of 2 cm up to the neck.
6. Pour water, sugar, s alt, vinegar and vegetable oil into a large saucepan.
7. Bring water to a boil over medium heat and simmer for 2 minutes.
8. Pour hot marinade into jars, close them with lids, put on the floor and cover with a blanket. Cool to home temperature.

Save blanks in a cool dark place.

No sterilization

Agree, Korean-style carrots look great in the photo! Let's study the following interesting recipe. You will need:

• one teaspoon of s alt;
• two cloves of garlic;
• 700g carrots;
• one bulb;
• twotablespoons of vinegar;
• spices for carrots - 2 tsp.;
• one tsp. sugar.

This recipe, featuring a photo of homemade Korean-style carrots, includes these steps:

1. Grate carrots or cut into thin strips. Add sugar and s alt, stir.
2. Send vinegar, seasoning mixture into the mass, stir again and leave for 4 hours to infuse.
3. Next, peel the onion, fry until light golden in 0.5 tbsp. l. vegetable oil. Add to carrots.
4. Chop the garlic finely. Add it to the mass, stir and leave the dish for 1 hour.
5. Spread the salad into jars and close the lids. It will keep fresh for a very long time without sterilization, but it is recommended to eat it a couple of months in advance.

Quick Recipe

We present you another amazing recipe with a photo of Korean-style carrots, made at home. This is a very simple technology for creating everyone's favorite salad with a minimum number of components and a quick marinade. You will need:

• 10 g vegetable oil;
• two cloves of garlic;
• half a kilo of carrots;
• soy sauce (to taste);
• 1 tsp ground black pepper.

Cook this dish like this:

1. Wash and clean all vegetables, chop with a grater.
2. Heat a frying pan with oil over high heat. Put chopped garlic on it, add pepperblack, stir and remove from heat.
3. Combine grated carrots with fried garlic, stir.
4. Pour the mass with soy sauce, leave for half an hour.

Serve the finished dish to the table.

No Vinegar

Take:

• 0, 5 tablespoon vegetable oil;
• three carrots;
• three cloves of garlic;
• 1 tsp lemon juice;
• s alt;
• black pepper (to taste).

This dish must be cooked like this:

1. Wash and peel the carrots. Grate it on a special grater into thin straws.
2. Pass the garlic through a press, mix with carrots.
3. Add ground pepper, s alt, lemon juice to the mass and stir.
4. Pour vegetable oil into the finished salad, mix and serve.

With eggplant

And how to concoct a delicious snack with an extraordinary combination of carrots, eggplant and spicy spices? You need to have:

• 1 tablespoon white sesame seeds;
• two cloves of garlic;
• three eggplants;
• 50ml vegetable oil;
• two carrots;
• one tablespoon of soy sauce;
• two onions;
• 50 ml apple cider vinegar;
• one teaspoon of sugar;
• ground coriander - ½ tsp;
• tablespoon of s alt;
• a pinch of ground nutmeg;
• fresh parsley (to taste).

Cook this dish as follows:

1. Wash all vegetables first. Remove from eggplantponytails, cut them into strips, transfer to a large plastic dish, sprinkle with s alt and leave for half an hour.
2. Cut the onion into rings, grate the carrots. Add coriander and nutmeg, stir and set aside.
3. Squeeze the chopped eggplant and fry in oil over moderate heat until lightly browned.
4. Send the hot eggplants to the carrot-onion mass, pour in the vinegar, soy sauce, add garlic squeezed through the press, sesame seeds and mix everything well.
5. Top the salad with chopped parsley. Let it cool, cover with a lid and put in the refrigerator for 3 hours.

Serve a delicious ready-made eggplant-carrot appetizer.

Energy value

It is known that spices, carrots and garlic are not the most high-calorie combination of products, so carrots are considered a light meal. There are approximately 110-130 kcal per 100 g of lettuce. Despite the low energy value, the dish contains many useful mineral substances and vitamins. But you should not abuse spicy salad, especially with high acidity of the stomach and other gastrointestinal ailments.

Carrots are best used as an additional side dish to basic dishes, for example, it can be homemade lasagna, pollock marinated or chickpea falafel. Handmade Korean-style carrots are a simple but very appetizing snack. It is appropriate for everyday dinners and lunches (in small quantities), as well as for a festive banquet.

Secretscreation

Experienced chefs recommend the following:

• The oil should not just be heated, but odorous spices (for example, coriander or pepper) should be added to it. The oil does not need to be brought to a boil. This will spoil the taste and make the food more harmful. After all, at high temperatures, the oil begins to release carcinogens.
• The taste of a finished salad can be enhanced by fresh cilantro. She will also add spice to him. Add cilantro to the finished dish before serving.
• In the form of an appetizing supplement, you can use sesame seeds by frying it in advance in a dry frying pan until brown. You can also pour a couple of drops of sesame oil into the salad.
• If the salad is too spicy, add crushed walnuts to it. This component will soften the taste of food.
• Don't have time to infuse your salad? Cook carrots in the oven or in a skillet. It is important that it does not fry, but slightly changes color and becomes softer.
• If you want to add fresh garlic to the dish, do it after you have combined the salad with hot oil. After all, due to the high temperature, the garlic will turn green.

Good luck in the kitchen!