Korean carrots at home, recipe with photos, videos

In Russia and the CIS countries, Korean cuisine enjoys considerable popularity, which is known largely thanks to the Soviet Koreans - the so-called “Kore-Sars”. One of the popular dishes among them is a kind of Korean carrot salad, which is easy to prepare - the main thing is to choose the appropriate recipe. You can use this spicy food, which is also called carrots, as an additive for salad or, for example, shawarma. In addition, it is often consumed as a snack, but it is better to do this in small quantities due to the high content of seasonings and vinegar.

How to cook carrots in Korean

Before you start cooking, choose a suitable recipe for Korean carrots at home with or without a photo. Prepare a grater, but if you don’t have one, you can cut the vegetables into strips using a sharp knife. To make the dish truly tasty, choose fresh and juicy root vegetables. Almost every recipe for Korean carrots requires the presence of vinegar, salt and coarsely ground hot pepper. Sugar and sometimes sesame oil are also added. To answer the question of how to cook carrots, read the brief sequence of steps:

First you need to chop the raw carrots into small strips or use a grater for this.
Then the base should be sprinkled with sugar, salt and vinegar. The resulting mass is mixed thoroughly.
Next, you need to pour heated vegetable oil over the salad, mix and add pre-chopped garlic.
At the end, let the salad sit at room temperature, which will allow the carrots to release their juice. Store in the refrigerator.

Simple recipes

Khe is a spicy snack with various ingredients, the basis of which is fresh carrots. Surprisingly, Korean carrots are not prepared in Korea; this dish originates from the Soviet Union. What it has in common with Korean dishes is a rich bouquet of spices and a spicy taste. 100 g of spicy snack contains 131 kcal.

How to quickly cook carrots in Korean

The easiest and fastest way to prepare spicy Korean carrots is to use ready-made seasoning. When choosing, pay attention to the composition - there should not be any unknown ingredients, preservatives, or other harmful things. A good ready-made seasoning contains nothing more than herbs and spices; it usually costs slightly more than its low-quality copy.

What is necessary:

juicy carrots – 1 kg;
garlic – 5 cloves;
Korean carrot seasoning – 10 g;
vinegar – 20-30 ml;
soy sauce – 50 ml;
odorless vegetable oil – 80-90 ml.

How to cook:

Peeled bright root vegetables on a special grater and cut with a knife that looks like a vegetable peeler.
Add a little salt to the vegetable and stir until the juice appears. Pour in soy sauce and stir.
Chop the garlic using a press, place it on the carrots, and sprinkle with seasoning.
Heat the oil in a frying pan or thick-walled saucepan until smoking appears.
Filling the vegetable mixture with hot oil is one of the most important cooking processes.
Add vinegar and stir.

Particularly impatient people can eat the salad after 2 hours, but it’s better if you let it sit overnight in the refrigerator.

What to do if you come across a carrot that is not very juicy? After you have grated it, put it in a colander and pour boiling water from the kettle over it for a few seconds. After this treatment, the vegetable will release juice and it will be better to absorb aromas.

I also recommend reading about ways to prepare Chinese cabbage in Korean.

Cooking Korean carrots with homemade spices

It’s easy to create a fragrant bouquet for pickling vegetables. I will share with you a simple way to prepare heh - this appetizer does not contain any unnecessary ingredients and is moderately spicy.

What is necessary:

carrots – 1.5 kg;
garlic – 5 cloves;
onion – 55 g;
vegetable oil 110-120 ml;
sugar – 10 g;
vinegar – 30 ml
red pepper flakes – 3 g;
coriander, allspice, pink and white pepper.

How to cook:

Crush all the spices, except the flakes, in a mortar and add chopped garlic.
Three root vegetables, sprinkle with salt, sugar, spices, pour vinegar
Heat the oil, fry the onion, then remove it - it just needs to give off its aroma.
Add hot pepper flakes to the hot oil and pour in our bright root vegetable.
Close the container tightly with a lid and leave for 30-40 minutes.
After this, remove the lid, mix the appetizer well, compact it, and put it in the refrigerator for 8-12 hours.

This set of spices and seasonings is universal; I use it for all types of Korean carrots.

This is interesting: Korean beets are a simple recipe at home.

The video shows a super recipe for Korean carrots in 15 minutes:

Korean Carrot Recipes

To make carrot salad in Korean, choose the optimal recipe with a photo - both the quantity of ingredients and the complexity of preparation will depend on it. If necessary, sunflower oil can be replaced with corn or cottonseed oil. You should not bring the oil to a boil - this will make the salad more harmful and spoil the taste. When heating the oil, you can add ground coriander, coarse pepper or other aromatic spices. If the Korean carrot salad is too spicy, add chopped walnuts to it. Recipes:

classical;
with ready-made seasoning;
no seasoning;
with soy sauce;
no vinegar;
with onion;
for winter, etc.

Classic recipe

Cooking time: 20 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 137 kcal per 100 g.
Cuisine: Korean.
Difficulty: easy.

This classic version of this traditional Korean salad is very easy to prepare. It can be used as a preparation and dressing for other dishes or consumed separately during lunch or dinner. The spiciness of the dish is adjusted to taste by reducing or increasing the amount of red pepper.

To answer the question of how to cook classic carrots, check out the recipe below.

Ingredients:

carrots – 250 g;
onion – 1/2 piece;
salt – 1/3 tsp;
sugar – 1 tsp;
garlic – 3 cloves;
vinegar – 1 tsp;
coriander – 1 pinch;
mixture of peppers - to taste.

Cooking method:

First, you will need to peel a quarter kilogram of carrots, and then cut them into strips - special graters are often used for this.
Add salt, sugar, finely chopped garlic cloves, and a mixture of spices to the base.
Heat vegetable oil in a frying pan along with onions cut into half rings.
Remove the onion pieces and pour the hot oil into the base.
Add one teaspoon of vinegar and mix well.
Place the resulting spicy snack in the refrigerator and leave to marinate overnight.

With ready seasoning

Calorie content of the dish: 69 kcal per 100 g.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

Korean-style carrots cooked at home are more delicious than those sold on the market. However, do not forget that due to the sharpness and pungency of the finished product, it is not recommended to use it for people with intestinal and stomach ulcers, and for those who have increased irritability of the gastric mucosa. To give the salad a pleasant aroma and interesting taste, use the secret of preparation, which is to use ready-made seasoning.

Ingredients:

carrots – 500 g;
onions – 2 pieces;
vegetable oil – 3 tbsp. l.;
vinegar - 2 tbsp. l.;
salt – 1 tbsp. l.;
“Seasoning for Korean carrots” – 2 tbsp. l.

Cooking method:

Using a small sharp knife, cut the root vegetables into strips that need to be cut into lengthwise strips, or use a Korean vegetable grater. The way you cut vegetables will not affect the taste of the dish.
Sprinkle the chopped root vegetables with salt and stir. Leave for a while so that the vegetables release their juice.
Meanwhile, prepare the remaining ingredients. Fry the onion, which must be chopped into half rings - fry the onion in pre-hot oil. Then delete it because... it will no longer be needed.
Squeeze out the base, add vinegar and seasoning. Stir, fold into a slide, pour in hot oil.
Stir the whole mass again, then leave to infuse for 4-5 hours.

No seasoning

Cooking time: 20-30 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: about 130 kcal per 100 g.
Cuisine: Korean.
Difficulty: easy.

One of the secrets of the bright taste of carrots, which can be purchased in the store, is monosodium glutamate, which is a flavor enhancer. Not every housewife will decide to improve her salad in this way due to the harm of this additive, so the recipe for a Korean salad without seasoning is quite popular. For variety, you can add coarsely ground red pepper, although its addition in the above recipe is not considered necessary.

Ingredients:

carrots - 1 kg;
vegetable oil – 50 g;
sugar – 1 tbsp. l.;
vinegar - 2 tbsp. l.;
salt – 1 tsp.

Cooking method:

Cut the vegetables into thin long strips or use a grater.
Add one tablespoon of sugar, salt, vinegar and mix the whole mass.
Let the salad soak in the marinade. Knead it slightly, then leave for 10 or 15 minutes.
Add red pepper to taste, mix with your hands and pour hot oil over the salad.
Leave the finished dish overnight. Once it has settled, you can put it in the refrigerator.

With soy sauce

Number of servings: 5 persons.
Calorie content of the dish: 365.5 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

In order for Korean carrots to acquire their original taste, you need to add a spoonful of soy sauce to it.

Another distinctive feature of this recipe is the use of sesame seeds. As for vegetables, it is advisable to choose juicy root vegetables of sweet varieties. The finished salad, which must be allowed to soak in the spices, can even be served at a festive table; in the photo it will stand out with its color.

Ingredients:

carrots – 500 g;
sunflower oil – 180 ml;
salt, black pepper - 1/2 tsp each;
vinegar with sauce (soy) - 2 tbsp. l.;
garlic – 6 cloves;
sesame – 1 tbsp. l.

Cooking method:

Grind the root vegetables into long, thin strips. Pour a mixture of vinegar and soy sauce over it.
Mix the sugar with salt and pepper, and then pour them into the base. Season the salad with sunflower oil, mix all ingredients thoroughly.
Peel the garlic. Pass all the cloves through a special garlic press and add to the salad. Stir, cover the dish with a lid, and place in the refrigerator.
In half an hour, the base will absorb the taste and aroma of all the added spices. Before serving, sprinkle the salad with sesame seeds, after straining out the excess liquid.

With garlic

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 225.9 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

To answer the question of how to make Korean carrots tasty and unusual, prepare two additional ingredients: bell pepper and garlic,

(the first is better known as Bulgarian). Choose red fruits. The low calorie content of this product makes red pepper an excellent ingredient for many diets and fasting days. Garlic helps improve blood circulation - it is added raw to salads. In general, carrots with garlic are not for everyone.

Ingredients:

carrots – 400 g;
bell pepper (red) – 150 g;
sunflower oil – 1/2 cup;
sugar – 2.5 tsp;
salt, coriander, black pepper - 1/2 tsp each.

Cooking method:

Grate the root vegetables into long strips using a special grater.
Next you need to add sugar, salt, ground coriander, pepper. Then add vinegar and sunflower oil.
Peel the garlic, pass through a garlic press directly onto the salad base.
Take a large and fresh pepper, cut into thin and long strips, add to the base.
Mix all ingredients thoroughly, then set the finished dish aside for about an hour. During this period of time, the carrot will release juice.

Without vinegar

Cooking time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 263 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

If for some reason you cannot use vinegar, then you can prepare a Korean salad without this component. The salad prepared according to the recipe described below can be stored in the refrigerator for no more than 1-2 days - remember this. As seasoning you can use black pepper, chili, curry, coriander, garlic and herbs, for example, fresh cilantro. For faster preparation, it is best to use ready-made seasoning, which is sold in packs.

Ingredients:

carrots – 7 pieces;
vegetable oil – 1/2 cup;
salt – 1 tsp;
garlic, seasoning - to taste.

Cooking method:

Peel the vegetables, chop them into strips - to quickly solve this problem, use a special grater.
Add salt, leave the base for half an hour so that it releases juice.
Be sure to drain the juice so that the salad base is not overly wet.
Finely chop the garlic and add to the carrots. Pour in vegetable oil, for example sunflower.
Mix thoroughly. Before using, let the carrots sit for about two hours.

With onion

Cooking time: 20-30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 556 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

A hearty and truly delicious option is Korean carrots with onions and chicken.

The finished dish can be safely served even at a festive table; it will decorate it even more, because you always want to try something new. Preparing this version of carrots is not as difficult as it might seem initially, the only point is that there are a few more steps involved.

Ingredients:

carrots – 2 pieces;
onions – 1/2 pieces;
chicken fillet – 200 g;
vegetable oil – 4 tbsp. l.;
garlic – 2 cloves;
greens – 1/2 bunch;
coriander, seasoning for chicken - 1/4 tsp each;
fresh basil - 1/4 bunch;
soy sauce – 2 tbsp. l.;
vinegar 9% - 1 tbsp. l.;
red pepper (hot), salt - to taste.

Cooking method:

Prepare freshly ground spices that need to be ground in a mortar.
Grate the root vegetables, sprinkle with lemon sauce or vinegar, and add salt.
Finely chop the basil with fresh herbs.
The onion should be chopped and then fried until it turns brown. Then delete it - it is no longer needed.
Fry the poultry fillet, adding soy sauce and poultry spices.
All that remains is to combine all the ingredients and squeeze the garlic into the resulting salad using a press.

Korean carrots, just like at the market

Cooking time: 30-40 minutes.
Number of servings: 10 persons.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

The main secret to the taste of a dish that can be purchased on the market is the use of a flavor enhancer such as monosodium glutamate. You will not get anything good from using it; on the contrary, try to avoid using such a supplement. To prepare Korean carrots that will taste as good as those on the market, use the recipe below. As a result, you will receive a dish with the same qualities as purchased products.

Ingredients:

carrots – 1 kg;
vegetable oil – 100 ml;
garlic – 2-4 cloves;
seasoning for Korean carrots (without salt) – 20-40 g;
vinegar, sugar - 1 tbsp. l.;
salt - to taste;
onion, red pepper (ground) - optional.

Cooking method:

Grate all the root vegetables on a special grater, sprinkle with about 2 tablespoons of salt, and cover with water. Stir and leave for an hour.
After one hour, drain the water, taste the carrots - if they are salty, rinse with clean water and squeeze out.
Sprinkle with prepared seasoning and mix.
Add sugar, vinegar, stir and cover with a lid.
Heat the oil in a frying pan, add hot pepper, varying the amount to suit your taste. Add a finely chopped onion - it will give off its taste, but is not used in the dish itself.
Strain the oil and pour it into the base. Stir, add garlic.
Cover the salad with a lid. Leave to marinate overnight in the refrigerator.

Quick carrots in Korean

Cooking time: 20-30 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 130-140 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: Korean.
Difficulty: easy.

By choosing the right optimal recipe, you can prepare this Korean dish 5-10 minutes faster, which will allow you to set the table faster. True, in order for the salad to acquire the necessary taste, you will still have to wait at least half an hour until it is saturated with all the ingredients used. It’s very easy to prepare – you don’t need any great culinary skills.

Ingredients:

carrots – 600 g;
sunflower oil – 1/2 tbsp.;
vinegar - 2-3 tbsp. l.;
salt, sugar, black pepper (ground) - 1 tsp each;
garlic – 2-3 heads;
coriander, cloves, ground bay leaf - to taste.

How to cook carrots in Korean so that they turn out spicy and aromatic? Ask the first Korean you meet while serenely strolling along the streets of Seoul or Pyongyang about this. I bet he'll be very surprised. Least. And even under the threat of torture, a resident of South, as well as North, Korea will not tell you his family recipe for carrots in Korean. And not because the recipe for this Korean appetizer salad is kept strictly secret. And not because the secret recipe is passed down from generation to generation. Everything is banally simple - well, they don’t cook carrots in Korean in Korea! The fact is that the “inventors” of this dish are Soviet Koreans. They instilled a love for this oriental spicy salad among our people. For which special thanks to them. There is still culinary debate about which national dish they based Korean carrots on. But what actually was the prototype of the juicy, aromatic and brightly crispy snack is not very interesting to us. Isn't it true? Therefore, we immediately move on to our step-by-step photo recipe for Korean carrots.

Recipe for Korean carrots with added onion flavor

To prepare the dish you will need:

Carrots – 500 grams;
Onion – 500 grams;
Vegetable oil – 150 ml;
Vinegar – 2 tsp;
Sugar – 1 tbsp;
Garlic – 5 cloves;
Red (soaped) pepper – 1 tsp;
Salt – 1 tsp.

To prepare eight servings of Korean carrots, you should follow these directions:

Cut the onion into quarters (set aside);
Grate the carrots on a special grater into long strips;
Salt the carrots and stir;
Leave the salted carrots for half an hour;
Add sugar and red pepper, mix thoroughly;
Pour vegetable oil into the pan and put all the onions in it;
The onion should be fried until dark golden brown;
Once the onions are fried, remove them from the oil (you no longer need them);
Let the oil cool and then pour the vinegar into it;
Using a garlic press, chop the garlic and add to the carrots;
Mix thoroughly and cover the carrots with a lid and refrigerate for 6 hours.

More Tips for Cooking Korean Carrots

In order to add variety to the taste of carrots, you can use the following tips:

You should add 3-4 cloves of garlic to the hot oil; before pouring the oil into the carrots, you should take out the garlic (you won’t need it anymore);
When it warms up, you can add black or red ground pepper to the vegetable oil (you can add peppercorns, but before you pour the oil into the carrots, you should remove it);
You can also add coriander or sesame seeds to the oil.

At high temperatures in vegetable oil, the above components reveal their taste more and transfer the aroma of taste to the vegetable oil.

Monosodium glutamate. Korean carrots can be prepared with MSG by simply sprinkling its crystals over grated carrots. This method of preparing Korean carrots is used in stores. But it’s better not to use such a seasoning to improve the taste of a snack, because it is harmful to the body;
If the taste of carrots is quite sweet on its own, then you can skip adding sugar;
For lovers of the fragrant smell of black pepper, it is worth pouring hot vegetable oil onto the pepper, then it will reveal its aroma, but, unfortunately, when using this method, the pepper will lose its bitter properties;
For variety, you can chop and add fresh kenza to the finished salad, you can also add chopped walnuts.

How to prepare carrots in Korean (step-by-step recipe with photos):

Of course, preparing homemade Korean carrots needs to start by washing the vegetable. Then clean and grind it. It would be nice to get hold of a special grater. But the “commonly used” large one will also do. Of course, the dish will lose its external authenticity. But for me, for example, it is not fundamentally important. And it will have virtually no effect on the taste. By the way, it turns out very tasty in oriental spices. It is prepared according to almost the same principle.

Then you will need to add the vinegar and mix thoroughly. Vinegar is added to make Korean carrots more tender. It's a pretty tough vegetable after all. Instead of white wine, you can “use” apple or plain table wine. To be honest, I haven’t tried cooking with the latter, so I can’t vouch for the result. Then we chop the fragrant and piquant garlic. And we throw it into the “common cauldron” and mix it.

After this, put the frying pan on medium heat and pour in vegetable oil. Wait until it hisses happily. Then add spices for Korean carrots. I usually use red hot pepper and ground black pepper. I often add coriander. Do you feel it? What a scent! Perhaps this is the fragrant culmination of cooking.

Now you are required to add hot flavored oil with spices to the carrots. Add salt and sugar there. And mix everything one last time. Now you need to be patient and not eat all the Korean carrots before they have been in the refrigerator for a couple of hours. During this time, the carrots will become fragrant, but will still be hard. To soften the vegetable, the marinating time must be increased to 8-12 hours. How to speed up the process? You can heat carrots in Korean in a frying pan. But just warm it up until soft, and not fry it. Make sure it doesn't change color.

And the most enjoyable stage in preparing Korean carrots is, of course, tasting them. You probably know how to try it without me. So I won't bother you.

Korean-style carrots should be stored in the refrigerator (in the main compartment). In a glass, plastic or enamel container with a tight-fitting lid. You can spread out eating snacks for 2 weeks. But this is unlikely to succeed, because juicy, spicy Korean-style carrots go great with almost any meat, fish or vegetable dishes.

Recipe and photo of Korean carrots with ready-made seasoning

The snack preparation option presented below is one of the simplest. For this dish you don’t have to select a bouquet of spices yourself, since they are all included in the ready-made seasoning for Korean carrots. Step by step, this appetizer is prepared in the following order:

Carrots (800 g) are grated on a special grater and placed in a deep bowl.
The grated mass is sprinkled with sugar (2 tablespoons) and mixed with a fork or hands.
Next, add ready-made seasoning for Korean carrots (2 tablespoons), vegetable oil (60 ml) and 30 ml of vinegar (9%). Next, garlic (4 cloves) is squeezed through a press.
Carrots are mixed with all ingredients. If the spices seem insufficient, you can add a mixture of peppers (½ teaspoon) separately to the appetizer.
The bowl of carrots is covered with film and placed in the refrigerator for at least 6 hours. Before serving, the appetizer should be stirred again.

How to give Korean carrots an even more interesting taste

Before putting Korean carrots in the refrigerator for pickling, add fresh (fresh frozen) herring to it. The result will be something like the famous Heh. For a kilogram of carrots you will need 1 medium herring. Thaw the fish (if necessary). Fillet it. And then mix with Korean carrots prepared according to my photo recipe. You will need to infuse the dish in a cold place for at least a day. But the expectations are more than compensated by the incomparable taste.
Mushroom lovers will not mind trying Korean carrots with champignons. In addition to the ingredients indicated in the main recipe, you will need 6-8 pickled or fresh mushrooms. Marinated – simply chop and add to your appetizer before storing in the refrigerator. For fresh ones, simmer in vegetable oil and add to the carrots. That's it, all you have to do is wait until the Korean carrots with mushrooms are thoroughly marinated.
As an experiment, you can add fried onions. For a kilo of carrots you will need 1 large onion. It is better to cut it smaller, but you can also cut it into half rings. Follow the recipe until the oil and spices are heated. Pour oil into a frying pan and fry the onion in it. And only then add all the spices. There are no other changes in the recipe, but Korean carrots in this variation have a completely different taste. So try this and that.
Well, I won’t deprive meat eaters either. Those who like to combine Korean carrots with meat will definitely like this recipe. For a kilogram of orange vegetable, take 300-350 grams of pork or beef pulp. Chicken will do too. Cut the meat into long strips. And then fry until golden brown and add to the carrots that are ready for pickling. Stir and cool. Put it in the refrigerator and wait for the result.
sesame. It would seem how a handful of roasted sesame seeds can change the taste of Korean carrots. It turns out it can. And how! Crispy grains fried in a dry frying pan will make the snack not only more interesting, but also tastier. Try it.

In the meantime, prepare a juicy piece of baked or fried meat with a golden crust. Cut off a slice of fresh bread or fry some homemade “cozy” potatoes. And enjoy the incomparable taste of a carrot snack with a clear hint of oriental cuisine. In any case, it will be delicious. I promise. Have fun!

Korean carrots are a favorite savory snack for many, without which almost no feast is complete. Many people buy it ready-made. But if you want to cook such a dish at home, you need to know some features.

Soy asparagus with carrots, cooked in Korean style

When preparing the next salad, you should follow the following sequence of actions:

Pour dry soy asparagus (fuju) with cold water and leave in this form for 2 hours. In total, you will need 200 g of semi-finished product for the salad.
Squeeze the finished asparagus from the water and cut into strips 3-4 cm long. Place it in a bowl.
Grate large and juicy carrots and peeled garlic (3 cloves) into the same container.
Add soy sauce (1 teaspoon) and apple cider vinegar (1 tablespoon), spicy Korean seasoning and salt. Season the salad with sunflower oil (80 ml).
Mix the carrots with spices, cover the dishes with film and put the salad in the refrigerator. In a few hours it will be ready to be served.

Now you know the basic recipes for cooking carrots in Korean.

Choosing the right carrot

The taste of a dish depends entirely on the ingredients used to prepare it; any housewife knows this. So the first and almost the most important step on the path to the perfect Korean carrot is the right carrot. First of all, it must be ripe and juicy.

You should not use root vegetables that are too large, as they may have too dense and stringy flesh, as well as an unpleasant, slightly bitter taste. Choose medium-sized carrots; they are the most durable and dense, and are also easier to chop.

Carefully inspect each selected carrot. There should be no stains or damage on the surface.

Correct grinding

How to chop carrots for salad? The pieces in a real appetizer prepared according to all the rules are thin and long. To make them like this, you need to use a special grater, which can be purchased in specialized stores or departments.

You cannot use a regular grater, as the pieces will turn out too thin and, when interacting with seasonings and marinade, they will simply soften and turn out tasteless. But long strips will crunch.

If you don’t have a special grater, try using a regular knife for slicing. But it must certainly be sharp, otherwise proper grinding will become impossible. First, cut the carrots into two halves lengthwise, then cut the resulting parts into thin slices, and then divide each slice into strips.

What ingredients will be needed?

To make your homemade snack piquant and tasty, prepare all the necessary ingredients:

Carrot. We have already dealt with this component.
Vinegar. It is necessary for preparing the marinade, so it is a mandatory ingredient. Experienced housewives advise using light table vinegar rather than concentrated essence. Apple juice is also suitable, but due to its specificity, it can overpower the taste of carrots, so it is important not to overdo it. You can also use balsamic vinegar. It is softer and at the same time gives the dish a subtle piquant taste.
Sugar. It is also necessary. And although the snack should be spicy, without adding sugar it can turn out very sour, which will ruin the taste. But if carrots are very sweet on their own, then you don’t need to add sugar. To determine this, be sure to try a piece of the root vegetable before cooking, because if you overdo it with sweetness, then the piquancy will not be enough.
Salt. You can use regular table water, iodized water or sea water.
Ground red pepper. It is also a necessary ingredient, so you can’t do without it.

Recipe for delicious carrots with coriander

For the next dish you will again need a specific grater. But this recipe is designed for 1 kg of raw carrots. The step-by-step procedure is as follows:

Large and juicy carrots are grated.
Add a head of chopped garlic, a pinch of salt and ground red pepper (1 teaspoon) to the same bowl.
Coriander seeds (1 tablespoon) are crushed in a mortar.
Finely chopped onion is fried in a frying pan in 100 ml of vegetable oil. Then you can discard the onion and strain the aromatic oil through a sieve.
Korean carrot salad is seasoned with warm vegetable oil and vinegar (2 tablespoons). Once it has cooled to room temperature, it should be placed in the refrigerator, where it can be stored for 2 weeks.

How to make a snack?

How to cook carrots in Korean correctly and, what is much more important, tasty? You will need the following ingredients:

kilogram of carrots;
a tablespoon of sugar;
a teaspoon of salt;
two tablespoons of 9% vinegar;
50 ml vegetable oil;
red pepper to taste.

Preparation:

Grate the carrots on a special grater or cut into strips with a knife. Then place it in a bowl, sprinkle with sugar and salt, sprinkle with vinegar and mix well and knead lightly with your hands for three to four minutes.
Leave the carrots to steep for 15-20 minutes until they begin to produce juice. Then add red pepper and mix everything well again.
Heat the oil in a frying pan, but do not bring to a boil.
Pour hot oil into the carrots and stir vigorously again.
Now the snack should brew for 10-15 hours at room temperature. It's best to leave it overnight.
Place the finished snack in the refrigerator, covering it with a lid.

You can use other spices, but their taste should not be too bright and rich, otherwise the appetizer will simply lose its uniqueness. You need to add seasonings along with red pepper so that they have time to saturate the carrots. In addition, it is important not to overdo it, otherwise the dish may turn out too spicy.
The oil only needs to be heated and not boiled, otherwise it will acquire an unpleasant aftertaste. In addition, harmful carcinogens will begin to form in it.
To make the oil aromatic, you can not just heat it, but during heating, add, for example, garlic. Then remove the garlic and add the oil to the appetizer. You can also use onions to add an interesting aroma and taste. And if you want to make the dish more spicy, lightly fry the chili pepper or paprika in oil. But be careful, as not everyone likes too much spice.
Sesame seeds add piquancy to Korean carrots. Just fry it a little in a frying pan and add it to your appetizer. You can also use sesame oil.
If you want to speed up the process of cooking carrots a little, then simply simmer them a little in the oven at about 50-70 degrees. But don't overdo it, otherwise the carrots will become very soft. It needs to change color slightly and soften just a little.
You can add garlic or fresh cilantro to the appetizer. But this should be done almost before serving or about 10-15 minutes before it.
If the dish turns out to be very spicy, then try adding a little sugar to it. Walnuts will also absorb some of the bitterness.
The prepared snack should be stored in the refrigerator in a container with a lid. In this form, it will retain its properties and taste for two weeks.
If you want to bring the taste of the snack closer to the classic one, then use coarsely ground red pepper. Although the regular one, sold in powder form, is also suitable.

Be sure to use the recipe given above and please yourself, your loved ones and your guests!

Korean carrots are not a traditional Korean dish, as many people think. It was invented by Korean emigrants based on a spicy salad made from Chinese cabbage - kimchi.

You can prepare Korean-style carrots with that same familiar store-bought taste at home. The main thing is to know the intricacies of cooking.

What you need to have in the kitchen

To prepare this salad, you will need a special Korean carrot grater. As a rule, it is sold in all stores in the kitchen gadgets section.

If you don't have a grater, you can cut the carrots into long, thin strips using a sharp knife. It is very important to choose juicy and fresh root vegetables, then the snack will not be dry and will have the right taste.

For spices you will need vinegar, salt, sugar and coarsely ground red hot pepper. These are required ingredients. If desired, you can use garlic, ground black pepper, sesame seeds, fresh cilantro and onions.

Cooking secrets

When preparing carrots in Korean, sunflower oil can be replaced with cottonseed or corn oil. We recommend not just heating the oil, but adding aromatic spices (for example, pepper or coriander). There is no need to bring the oil to a boil. This can spoil the taste and make the salad more harmful, since at high temperatures the oil begins to release carcinogens.
You can use sesame seeds as a tasty addition by first frying them in a dry frying pan until brown. You can add a few drops of sesame oil to the salad.
Fresh cilantro will improve the taste of the finished dish and give it additional piquancy. Add cilantro to the prepared salad just before serving.
If you don’t have time to steep the salad, you can cook the carrots in a frying pan or in the oven. The main thing is that it does not fry, but only becomes softer and slightly changes color.
You can add chopped walnuts to a salad that is too spicy to soften its taste.
If you want to add fresh garlic to the salad, do it after adding hot oil. Otherwise, due to high temperature, it will change color to green.

Classic recipe
Ingredients:

Carrots 1 kg
Sugar 1 tbsp. l.
Vinegar 9% 2 tbsp. l.
Salt 1 tsp.
Coarse red pepper to taste
Vegetable oil 50 g
Cilantro optional
Garlic optional

Cooking method

Grate the carrots or cut them into long thin strips. Sprinkle with sugar and salt, sprinkle with vinegar and mix thoroughly with your hands (at least 3 minutes).
Let the carrots soak for 15 minutes. Add red pepper to taste and mix thoroughly again with your hands.
Heat vegetable oil in a frying pan without bringing it to a boil, pour it over the salad and mix well. After this, you can add chopped garlic.
Let the salad sit overnight at room temperature and then put it in the refrigerator.
When serving Korean carrots, you can add cilantro.

Korean carrots, also known as carrots, are one of the most popular snacks. You can buy it in the desired quantities in almost every grocery store or market. But why spend money on something that is so easy and simple to prepare at home? Carrots, a little vinegar, spices and a little secret that will turn an ordinary carrot salad into bright, juicy Korean carrots at home. I suggest the recipe for half a kilo of carrots. I added the proportions of vinegar, sugar and spices to my taste; of course, you can adjust them to suit your taste. Due to the fact that during the cooking process all the juice is removed from carrots, they absorb all the taste and aroma of spices much better. There is no liquid left in the salad except oil, everything is absorbed by the carrots. The carrots are quite spicy, slightly sweet and very aromatic. Soft, yet crispy. Just perfect!

Ingredients:

carrots – 500 g,
vinegar 9% – 1.5 tbsp. l.,
salt – 1 tsp. without a pot,
sugar – 2 tbsp. l.,
red hot pepper – 0.5 tsp,
ground coriander – 1 tsp,
ground black pepper – 0.5 tsp,
ground paprika – 1 tsp,
vegetable oil – 50 ml,
garlic (optional) - 2 large cloves,
sesame seeds - a handful (optional when serving).

Classic Korean carrots

Classic Korean carrots
For the classic recipe you will need 1 kg of carrots, 2 tbsp. spoons of vinegar (9%), 1 tbsp. spoon of sugar, 1 teaspoon of salt, 50 g of vegetable oil, 1 head of garlic and spices (ground red pepper, cumin, cilantro and more to taste).

The salad is prepared quickly and turns out delicious. You need to do it according to the following algorithm:

Grate the washed carrots or cut them with a knife into long, thin strips, then add salt, sugar, sprinkle with vinegar and mix with your hands for at least 3 minutes;
You need to leave the carrots for a quarter of an hour so that they are soaked, and then add red pepper and mix everything again with your hands;
You need to heat the oil (vegetable or corn) in a frying pan, but do not bring it to a boil;
when the oil is hot, pour it over the salad and mix well with a fork;
chop the garlic and add to the resulting appetizer.

The salad should be left to steep in the kitchen overnight, at room temperature. And after the carrots are infused, they can be put in the refrigerator.