Korean carrots
Korean carrots are an all-season dish. In the warm season, it is a complete side dish for meat cooked on coals and a filling for appetizers in pita bread. In autumn and winter, spicy carrots become an indispensable ingredient in vitamin-rich salads.
It seems that not a single holiday is complete without it. The appetizer turns out to be very juicy, aromatic and moderately spicy. The amount of spices and garlic can be adjusted to your taste. Coriander gives the appetizer a characteristic nutty-spicy flavor, so don’t be lazy about purchasing this spice for the recipe. If you use coriander grains, you must first grind them in a mortar. Additional ingredients for Korean carrots are sugar and vinegar, which give the vegetables a subtle sweet and sour note.
In a hurry, healthy and tasty, bright and juicy Korean carrots according to this recipe turn out to be much tastier than store-bought ones!
Ingredients for cooking carrots in Korean:
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Ingredients:
Carrots – 1 kg.
Water – 100 ml.
Refined vegetable oil – 100 ml.
Apple cider vinegar 6% – 50 ml.
Sugar – 30 g.
Salt – 10 g.
Garlic – 3-4 cloves.
Sesame – 20 g.
Korean carrot seasoning – 1 tsp.
Ground black pepper – 0.5 tsp.
Ground red pepper – 0.25 tsp.
Bay leaf – 2 pcs.
Dill – 1-2 sprigs for decoration.
Korean carrot recipe
Step-by-step instruction:
1. Wash the carrots, peel them. Grind the vegetables into long thin strips on a grater to prepare Korean carrots. Transfer the carrots to a deep bowl.
2. Prepare the marinade. In a ladle or small saucepan, mix salt, sugar and ground spices. Add bay leaves for flavor.
3. Pour in cold water, refined vegetable oil and 6% apple cider vinegar. Stirring constantly until the salt and sugar are completely dissolved, bring the marinade to a boil.
4. Pour hot marinade over the grated carrots and stir.
5. Add garlic cloves passed through a press to the appetizer.
6. Fry sesame seeds in a dry frying pan until golden brown.
7. Add sesame seeds to Korean carrots and mix.
8. Transfer the snack into a glass bowl and seal it with a lid. Place the Korean-style carrots in the refrigerator for 3-4 hours so that the vegetables are marinated and cooled.
Korean carrots can be served as a cold appetizer or used to make various salads or homemade hot dogs.
Bon appetit!
Pay attention to the recipes of delicious snacks:
Lavash roll with chicken and cottage cheese in the oven
Chicken liver brawn with vegetables
