Invented by Koreans living on the territory of the USSR. This recipe arose as a result of replacing the main ingredient - Chinese cabbage - in one of the traditional dishes of Korean cuisine with carrots, which were much more accessible in the Soviet Union. The result was very successful, the new vegetable dish became popular, and its spicy taste was loved by many. You can cook Korean carrots at home - I offer you a simple recipe for this popular dish.

Ingredients:

• for 500 gr. carrots
• 1 onion
• 3 cloves garlic
• 2 tsp. sesame seeds
• 50 ml. vegetable oil(I used sunflower)
• 1.5 tsp. Sahara
• salt
• ¼ tsp. coriander (ground)
• ½ tsp. red pepper or to taste
• 2.5 tbsp. l. 9% vinegar (or 1 tsp 70%)

Preparation:

1. Peel and wash carrots, onions and garlic.
2. We grate the carrots on a special grater or cut them into long thin strips.
   
3. Cut the onion into medium-sized cubes. Grate the garlic on a fine grater (or chop finely).
4. Pour salt, sugar, ground or pounded coriander into a bowl with carrots. Lightly knead, leave min. for 15. Drain the released juice so that the carrots better absorb the hot vegetable oil.
   
5. Fry the onion in heated vegetable oil and remove it, leaving the onion-flavored oil in the pan.
   
   
6. Add sesame seeds to hot oil.
   
7. Fry sesame seeds until golden brown.
   
8. Turn off the heat, count to 5, add red pepper, stir quickly.
   
9. Pour oil into carrots and stir quickly. Let cool for 2-3 minutes, add garlic, vinegar, stir again. Place in the refrigerator for at least 3 hours.
   
10. Serve carrots in Korean to the table. If you like Korean carrots, you might also like

The Korean Carrot salad has become a favorite appetizer on the Russian table. Its spicy taste stimulates the appetite, and the bright, rich color of the dish can decorate not only an everyday, but also a festive table. In addition, by experimenting with seasonings and ingredients, you can create a completely new, extraordinary salad that suits your taste. In our article we will tell you how to cook carrots in Korean (you will definitely like this recipe), and also reveal the subtleties and tricks of culinary technology that will help give a unique taste to the dish.

How did a Korean dish appear in Russian cuisine?

In fact, such a dish as Korean-style carrots has never been heard of in Korea itself, or in other Asian countries. This recipe appeared thanks to the invention of Korean emigrants living in the territory of the former USSR. Not finding Chinese cabbage, Chinese pear, rice flour and the necessary varieties of fish on store shelves, foreigners replaced the main ingredients of the traditional kimchi dish with products that they found on sale. Thus, Korean-style Russian carrots were invented. This recipe requires simple and locally available ingredients.

Cooking features

At first glance, preparing such a salad seems incomprehensible and difficult. Therefore, most people prefer to purchase finished products in a store. In fact, preparing Korean carrots at home is not difficult. The necessary list of products used in the classic recipe can be found in any kitchen. You just need to be patient and master a few secrets of preparing a spicy snack.

The secret is in the seasoning

Asian cuisine cannot do without spices, and this carrot dish is no exception. Korean carrot seasoning is the very zest that gives the salad its piquancy and spiciness. The classic recipe uses only coarsely ground red pepper and roasted sesame seeds. But if you want to get exactly the store-bought taste, you will also need garlic, coriander, and sometimes add onions.

To prepare a dish such as Korean carrots, this recipe requires hot dressing, namely sunflower or sesame oil. Often this oil is additionally flavored by adding spices to the pan.

It is impossible to cook real carrots in Korean without a special grater. Only with the help of such a device will you be able to cut carrots correctly. The vegetable in the salad should be in the form of thin long strips. Only in this way will the carrots be properly soaked and saturated with spices and oil, and will be moderately soft and at the same time crispy.

Monosodium glutamate: harm or benefit?

Monosodium glutamate is almost always added to finished products. This synthetic substance enhances the taste of the components that make up the dish. Thus, the salad seems richer and tastier. But this additive is addictive, which means you will buy this particular product again and again, motivating this choice by the pleasant taste of the salad. But whether monosodium glutamate is needed in a homemade recipe is up to you to decide.

Ingredients for the classic recipe

How to cook Korean carrots at home using a classic recipe? For this you will need:

• kilogram of carrots;
• 2 large spoons of 9% vinegar;
• a tablespoon of sugar;
• a teaspoon of salt;
• red pepper (large pieces) to taste;
• a third of a glass of vegetable oil.

The above ingredients are the main ones. Additional components can be added to taste.

Cooking process:

1. Grate the carrots using a special grater or cut them by hand. A regular grater or food processor attachments are not suitable for slicing Korean carrots.
2. Sprinkle the chopped carrots with salt and sugar and add vinegar. Mix the salad with your hands, trying to evenly distribute the marinade over the vegetable slices.
3. Now you need to leave the workpiece in a warm place so that the carrots release their juice. This process usually takes from 15 to 30 minutes depending on the variety and maturity of the vegetable.
4. Drain off any excess carrot juice. Form a mound of grated carrots and sprinkle red pepper slices on top. If desired, you can add coriander and ground black pepper to the salad in the same way at this stage. If you decide to add monosodium glutamate, then you need to do this immediately after draining the juice. Then you need to sprinkle the carrots with the additive and mix. Only after this can you form a slide and add spices.
5. Then heat the vegetable oil in a frying pan. But don't bring it to a boil! Boiling oil releases carcinogens, and in addition, it will spoil the taste of the spices and, as a result, the entire salad. If you want to add onions to the carrots, fry them in oil at this stage of cooking, then proceed to the next step.
6. Season the salad with hot oil, pouring it in a thin stream directly onto the spices. Under the influence of hot temperature, spices reveal their aroma and imbue the cut with spiciness. Stir the resulting Korean Carrot salad with a wooden spatula.
7. If you like it spicy, we recommend adding finely chopped garlic. This should be done only after the salad, seasoned with hot oil, has cooled. Since if you add garlic before this process, its color and taste will change.
8. Now, if you wish, you can fry sesame seeds in a dry frying pan and sprinkle the carrots in Korean. You can also add finely chopped cilantro.
9. The finished salad should be left in a warm place overnight so that the carrots are saturated with spices and acquire that familiar and beloved taste.
10. In the morning, the Korean Carrot salad will be ready. The recipe is simple, but requires following all the recommendations. The dish should be stored in the refrigerator in an airtight food container.

Unconventional recipes

Tired of classic Korean carrots? This recipe can be modified and modernized at your discretion. So, for example, you can add raw fish, pieces of boiled beef, seafood (boiled squid is most often used) - choose according to taste, desire and opportunity.

Korean-style prepared carrots are also added to chicken and meat salads. For example, you can prepare a layered salad using fried champignons, Korean carrots, boiled chicken fillet and wheat croutons, smearing all layers with mayonnaise. It turns out a hearty, original salad for the holiday table.

An original holiday dish will be a salad with carrots and chicken. To prepare it, you need to mix ready-made spicy carrots, slices of boiled chicken fillet, red bell pepper, fresh cucumber and tomato. You need to mix all the ingredients, season with mayonnaise or cream sauce. Add grated hard cheese and crackers. It turns out to be a fresh, but quite nutritious salad.

In addition, Korean-style carrots are often prepared with cabbage, eggplant, and mushrooms.

To prepare this dish you will need:

How to cook Korean carrots with cabbage?

Making this salad is quite simple:

It’s not difficult to prepare the “Korean-style carrot” salad at home. The recipe requires adherence to technology and an understanding of flavor combinations. Minimal culinary skills will help you create an original spicy salad yourself and please not only your beloved household members, but also your guests!

This quick and easy Korean carrot recipe is amazingly good. It will help you out on the eve of guests' arrival or serve as a worthy snack and replacement for a traditional salad. Korean-style carrots, cooked at home, are one of the most budget-friendly recipes I know.

The basis of the dish, naturally, is carrots. In addition, sunflower oil, onion, garlic, salt, sugar, vinegar, hot pepper and the highlight of the whole recipe - coriander are used in the preparation of Korean carrots. It is coriander that gives that recognizable taste that is characteristic of Korean carrots. Without coriander it will be a completely different dish. To prepare Korean carrots at home, you can use either ready-made ground coriander or coriander beans (as I did). But the grains will have to be lightly crushed in a mortar. But when using grains, Korean-style carrots will be much tastier and more aromatic, it will be as close as possible to what the Koreans themselves eat.

It is very interesting that Korean carrots can be eaten as a salad, appetizer or a separate dish, or can be used to prepare more complex dishes. For example, salads. I already have one such salad with Korean carrots on my website, this is one of my favorites. I suggest trying to cook a double portion of carrots in Korean, so that you have enough to eat and have some left over for the salad.

Cooking time: 15 minutes

Number of servings – 3

Ingredients:

• 500 g carrots
• 2 tbsp. vinegar 9%
• 2 tsp Sahara
• 1 tsp salt (incomplete)
• 20 ml sunflower oil
• 1 large onion
• 1 tsp coriander seeds
• 0.4 tsp red pepper powder
• 3 cloves garlic

Korean carrots, recipe with photo

We clean and wash the carrots, grate them. To prepare carrots in Korean, a special grater is used, which allows you to chop the carrots so that you get some kind of “noodles”. Of course, if you don’t have such a grater, then you can grate the carrots on a regular fine grater without any problems.

Place the grated carrots in a bowl and add two teaspoons of sugar and one teaspoon of salt to it. Since carrots vary in sweetness, you may need to add a little more salt, but this should be done at the very end.

We also add 2 tablespoons of 9% vinegar to the carrots.

Take a teaspoon of coriander seeds.

Grind the grains using a mortar.

Add chopped coriander to carrots. Also, to prepare Korean carrots, you need a small amount of hot red pepper (in powder form). If you are not a fan of spicy food, then you don’t need to add pepper. Mix the carrots with all the ingredients added above.

Now we begin to prepare another very important ingredient, without which Korean carrots simply would not have happened. Roughly chop one large onion.

Heat the frying pan and add 20 ml of sunflower oil to its surface. Fry the onion until golden brown.

We only need the oil in which the onions were fried, so we remove the onions and pour the onion-flavored oil into the carrots. In this case, it is very convenient to use a sieve, then not a single drop of oil will be wasted. Using a garlic press, squeeze three cloves of garlic into the carrots.

Mix the carrots thoroughly again and leave them in the refrigerator for at least 30 minutes. If you can’t wait, you can serve it literally immediately after mixing with butter.

We suggest making your own Korean-style carrots at home. It is prepared simply and quickly enough, and the taste is no worse than store-bought! For the recipe we need fresh carrots, vinegar, oil, garlic and spices. In this case, it is better to leave the set of additives unchanged, since by eliminating or replacing any ingredient, you may get a completely different taste. But the amount of these same additives can be adjusted independently, taking into account the desired degree of spiciness of the dish.

Korean carrots can be served accompanied by a side dish or used for a variety of salads, such as "", "", etc. So, today we are preparing a universal vegetable snack!

Ingredients:

• fresh carrots - 0.5 kg;
• garlic - 2-3 cloves;
• ground coriander - 1 teaspoon;
• ground red hot pepper - 1/3 teaspoon;
• ground black pepper - 1/3 teaspoon;
• sugar - 1 teaspoon;
• fine salt - ½ teaspoon;
• vinegar 9% - 1-2 tbsp. spoons;
• vegetable oil (refined) - 100 ml;
• onion - 1 large.

Korean carrot recipe at home with photo

How to make Korean carrots at home

1. Wash the carrots and cut off a thin layer of peel. We grate the peeled root vegetable into strips using a Korean vegetable grater. If you don’t have a special grater, you can get by with a regular knife and chop the carrots into very thin strips, although this process will take longer.
   
2. Sprinkle the carrot shavings with salt and lightly knead them with your hands. Leave for 30-40 minutes so that the carrots release their juice.
   
3. After the specified time, drain the resulting liquid, and then add garlic cloves passed through a press to the carrot mass, pour in vinegar and throw in all the additives: coriander, sugar, ground red and black pepper.
   
4. After removing the husk, cut the onion into arbitrary pieces. There is no need to chop it too much, since onions will not be added to Korean carrots - in this case, they are needed solely to flavor the oil.
   
5. Load all the chopped onions into a hot frying pan with any refined vegetable oil. Cook over moderate heat for about 10-12 minutes (until the onion pieces become quite golden).
   
6. Using a slotted spoon or any other convenient method, remove all the onions from the pan. Pour hot flavored oil into the carrots. Mix the mixture thoroughly and take a sample. If necessary, add salt, pepper or other additives involved in the recipe.
   
7. In order for Korean-style carrots to be maximally saturated with the aroma of spices and oil, and also to be the richest and most delicious, it will take 2-3 hours, so immediately after cooking we send our appetizer to the refrigerator shelf. After the specified time, Korean-style carrots at home can be considered completely ready!
   

Bon appetit!

How hard it is to pass by Korean salads!

Stunning vegetable-based snacks whet your appetite and tease you with their unique aroma.

Well, the queen among this splendor is the Korean carrot.

A simple, but very juicy and aromatic appetizer that will decorate any table. And you don't have to buy it.

Real Korean carrots are very easy to make at home!

Real Korean carrots - general cooking principles

To prepare real Korean carrots, you will need large, juicy and bright root vegetables. It is not advisable to use vegetables with large, light-colored cores. The salad will turn out tasteless and grassy. Before use, carrots are washed, peeled and turned into thin and long straws.

How to make straws:

A special knife resembling a vegetable peeler;

Straw grater;

Cut with a regular knife, this is what many Koreans do.

You can use ready-made spices for homemade Korean carrots; they are sold in packs. But for a real snack, it's better to mix the ingredients yourself. Commonly used are different types of pepper, coriander seeds, sugar, salt and vinegar. Frequent ingredients in Korean appetizers are onions and garlic, but greens are added rarely and in small quantities, since salads require long-term marinating and the leaves simply wither. Season the snacks with hot oil in a frying pan. It can be pure or with the addition of various vegetables.

Recipe 1: Real carrots in Korean “Classic”

To prepare real Korean carrots in the classic version, it is better not to use a ready-made spice mixture that is sold in the store. The appetizer will turn out much more aromatic and tastier if you prepare the spices yourself.

Ingredients

1 kg carrots;

3 cloves of garlic;

1 onion;

80 grams of butter;

0.3 tablespoons red pepper;

0.25 spoons of coriander;

1 spoon of sugar;

5 peas of allspice;

A pinch of black pepper;

1 tsp. salt;

Preparation

1. Wash and peel the carrots. Rub into strips and place in a saucepan or bowl.

2. Peel the garlic, chop finely and place on top of the carrots.

3. Sprinkle all the peppers, salt, and sugar on top.

4. Place coriander and peppercorns in a mortar and grind with a pestle to a powder. Also sprinkle on top of the carrots.

5. Pour oil into a frying pan and put it on fire.

6. Peel the onion, chop and fry until golden brown.

7. Then use a slotted spoon to catch the onion pieces, leaving only the oil in the pan.

8. Sprinkle carrots with vinegar.

9. Pour the onion oil and vinegar over the spiced carrots. Pour evenly over the entire area and cover the bowl (saucepan) with a lid. Let it sit for half an hour.

10. Open the carrots, mix well, compact and place in the refrigerator for 10 hours.

Recipe 2: Real Korean carrots with onions

For real Korean carrots you will need good, juicy onions. It is better to use white and purple varieties; with them the snack turns out tastier. It is advisable to let the salad sit for at least an hour, but it is better to leave it overnight.

Ingredients

0.5 kg carrots;

0.25 kg of onion;

70 grams of butter;

4 cloves of garlic;

0.5 tsp. salt;

Spoon of sugar;

Black and red pepper.

Preparation

1. Dilute 2 tablespoons of vinegar in 300 ml of water. The solution should be sour, add 0.5 tablespoons of sugar and dissolve.

2. Cut the peeled onions into thin, almost transparent half rings and add to the marinade. Set aside while we prepare the remaining ingredients.

3. Shred or cut the carrots into strips and place in a bowl. Sprinkle black and red peppers on top, about 1/3 teaspoon of each type. Add salt, sugar, mix.

4. Three or pass the peeled garlic cloves through a press and place on top of the carrots.

5. Heat vegetable oil in a frying pan until smoking appears and immediately pour it onto the carrots, stir.

6. Squeeze the onion from the vinegar marinade, combine with carrots, stir. Let the salad sit for an hour and taste it. If there is not enough acid, then you can add a little onion marinade; if it is spicy, then add more pepper.

Recipe 3: Real Korean carrots with chicken

A great salad with amazing chicken flavor. For real Korean carrots, it is best to use the breast. Ideally, it is not subjected to heat treatment and is simply pickled. But we won’t take that risk and fry the product in a frying pan.

Ingredients

400 grams of carrots;

300 grams of chicken;

1 onion;

50-70 grams of butter;

2 cloves of garlic;

Salt, sugar, vinegar;

2 sprigs of basil;

0.5 spoons of coriander;

2 spoons of soy sauce;

Hot pepper.

Preparation

1. Grate the carrots, sprinkle with vinegar, stir.

2. Place chopped garlic on the carrots, sprinkle with salt, sugar, add ground coriander grains and hot pepper. The amount of pepper is arbitrary, to your taste.

3. Cut the chicken into strips, mix with soy sauce, you can add any poultry seasonings. If you have time, then leave it to marinate. If not, then fry in a frying pan until golden brown.

4. Remove the chicken and place it on the carrots. Add chopped basil.

5. In the oil after the chicken, fry the finely chopped onion until lightly golden and immediately pour it on top of the carrots and chicken. Mix well, cover and let the salad sit in the cold.

Recipe 4: Real Korean carrots with mushrooms

To prepare this appetizer you will need pickled oyster mushrooms; they go perfectly with real Korean carrots. But if there is a shortage, you can take any other mushrooms, for example, more affordable champignons.

Ingredients

300 grams of carrots;

250 grams of oyster mushrooms;

1 tsp. ready-made Korean seasoning;

3 tablespoons of oil;

Garlic clove;

1 tsp. vinegar;

Salt, sugar.

Preparation

1. Cut the pickled oyster mushrooms into strips, having first drained all the liquid. If the mushrooms are slimy from the marinade, it is better to rinse them under running water and let them drain well. Place the prepared mushrooms in a bowl.

2. Rub the carrots into strips. Place on top of the mushrooms and level the layer with your hands.

3. Add chopped garlic, sprinkle with Korean spices, salt, and a pinch of sugar. For a spicier salad, you can add additional red pepper.

4. Heat the oil in a frying pan, pour it over the carrots and mix well.

5. Tamp down the salad with a spoon, cover and refrigerate for 2-3 hours.

Recipe 5: Real Korean carrots

Recipe for real Korean carrots with funchose. The appetizer turns out to be incredibly appetizing, satisfying, and aromatic. In this recipe, the main ingredients are used in equal quantities. But if you wish, you can add more funchose or carrots.

Ingredients

250 grams of carrots;

250 grams of funchose;

Onion;

Coriander, hot pepper, black;

Sugar, a little salt;

Soy sauce;

50 grams of butter.

Preparation

1. It is better not to boil the funchose for this snack. Just pour boiling water over the rice noodles and leave for 10 minutes, covered. Then drain the liquid and rinse the funchose with running water.

2. Grate the carrots, combine with spices, and sprinkle with vinegar.

3. Cut the onion into cubes, fry in oil until well browned. Then we catch the pieces and pour the oil into the carrots.

4. Add funchose, pour in a spoonful of soy sauce, stir, leave for 2 hours and can be served. You can also add sweet pepper, cut into thin strips, to this appetizer. It turns out delicious too.

Recipe 6: Real Korean carrots with eggplants

A recipe for amazing Korean carrots with the incomparable aroma of fried eggplant. To prepare the snack, it is advisable to use small vegetables so that the seeds are small and unripe.

Ingredients

200 grams of eggplant;

400 grams of carrots;

0.5 cups of oil;

Sugar, salt;

Coriander, pepper mixture;

A clove of garlic (you can add more);

A little vinegar.

Preparation

1. Remove the ends of the eggplants, cut them first into strips lengthwise, then crosswise into cubes. Sprinkle with salt and leave for an hour to release the bitterness. Then we wash the vegetable pieces, squeeze them out and leave them for a while.

2. Chop the peeled carrots and put them in a bowl.

3. Add garlic and spices to the carrots, pour in a vinegar solution. Salt this appetizer carefully, since the eggplants are already saturated with enough salt.

4. Heat the oil in a frying pan and fry the eggplant pieces. We do this over high heat, the vegetables should not become soft, 2 minutes are enough to cook.

5. Place the hot eggplants on the carrots and immediately cover with a lid. Keep it this way until it cools completely, then stir it and leave the snack in the cold for another 3 hours.

Recipe 7: Real Korean carrots with squid

Another great recipe, this time with squid. To prepare real Korean carrots, it is best to use fresh product. Canned squid will not work.

Ingredients

2 squid carcasses;

400 grams of carrots;

Spoon of sesame seeds;

Bulb;

100 grams of butter;

Salt, pepper, sugar, vinegar;

1 tsp. coriander;

2 pcs. garlic

Preparation

1. Clean the squid. To do this, put the thawed carcasses in boiling water for a minute, then take them out, put them in cold water and remove the film. Cut into rings.

2. Shred the peeled carrots into strips and mix with the prepared squid.

3. Add chopped garlic, crushed coriander, salt, pepper, and sprinkle with vinegar.

4. Heat the oil in a frying pan, add the onion cut into half rings, fry until transparent and add sesame seeds. We cook together for another minute, we are guided by the seeds, they should be slightly browned.

5. Remove the frying pan and pour the hot mixture of squid and carrots, mix well, cover. After the snack has cooled, put the container in the refrigerator for 6 hours to marinate.

If the carrots are not juicy enough, then you can resort to one trick. Rub the product into strips, place in a colander and pour over boiling water from a kettle. Water for a few seconds. Then put it in a cup, cool it and prepare the snack according to any recipe.

A coffee grinder is a wonderful assistant that helps you quickly grind any spices. But for Korean carrots, it is better to use a mortar and pestle. When grinding, the ingredients are not crushed into flour, more esters are released, and the spices are much more aromatic and tastier.

The graters for Korean carrots are different and the straws differ not only in thickness, but also in shape. It can be square, flat, polygonal. The neater and smoother the edges of the straw, the more beautiful the snack will be.

Korean-style carrots will acquire a special aroma if you add red pepper to smoky hot oil, and only then pour it into the appetizer.