Korean carrot at home - 7 step-by-step recipes

Korean carrot (carrot) is an easy-to-cook at home and very tasty snack, loved by many. This is a light vegetarian dish with lots of spices and low calories.

To cook carrots in Korean at home, you will need a minimum amount of ingredients: carrots, garlic, sunflower oil, spices and spices. If desired, and the presence of additional components at hand, you can diversify the recipe, change the taste of the salad in Korean and surprise guests.

In the article I will give a classic Korean carrot recipe and non-standard cooking options, cooking technology with and without sterilization, with future use or for fresh serving. First, I will briefly tell the story of the appearance of the dish in Russia. She is extremely simple, but incredibly entertaining.

Nekorean Korean carrots

The unequivocal name indicates that the dish belongs to the traditional cuisine of the Country of morning freshness. This is not true. Korean carrots were invented by ethnic Koreans living in the territory of the Soviet Union, and replaced due to a shortage of classical ingredients (Beijing cabbage, daikon) with ordinary domestic carrots with spices.

Tips for cleaning the main ingredient

Rinse the carrots thoroughly under running water before cleaning.
Young carrots have a delicate skin that easily lags when washed off with warm water and rubbed with a sponge.
It is better to scrape the stale vegetable with a sharp knife or use a special peeler for potatoes.
A metal sponge-scraper is an indispensable tool for cleaning large quantities of carrots, subject to a limited time. Peel the skin evenly by rubbing it over the surface of the vegetable with a sponge.
Before rubbing, rinse the vegetable again under running water.

Seasoning for Korean carrots

The store sells a large number of ready-made sets of spices for Korean carrots. If you wish, it is better to cook the seasoning in Korean at home. I offer a classic simple recipe.

Ingredients:

Granular or dried garlic,
Ground pepper (red and black),
Salt,
Ground coriander.

Adding the last component gives the dish a characteristic nutty-spicy flavor, for which we so love carrots.

Classic Korean Carrot Recipe

IngredientsServings: - + 6

carrots 1 kg
5 tooth garlic.
vinegar 4 tbsp. l
sugar 3 tbsp. l
sunflower oil 100 ml
salt 5 g
coriander to taste
ground black pepper to taste

Calories and BJU per 100 gCalories: 137 kcalProtein: 1.2 gFats: 0.9 gCarbohydrates: 12.9 gSteps30 min. Video//www.youtube.com/watch?v=C2CnppVaJcM

Carefully wash fresh carrots. Gently chop. I take a special carrot grater for rubbing with a thin straw.
I add vinegar to the vegetable, pour vegetable oil, pour sugar. I shift the garlic passed through the press. Salt, season with black pepper and coriander.
I mix the resulting mixture. I taste it. Pepper or add other spices, depending on your taste preferences.
I clean the Korean-style appetizer for 2-3 hours to pickle in the refrigerator, not forgetting to cover with a plate on top.

Korean carrots for the winter in banks

Ingredients:

Carrots - 1.5 kg
Garlic - 9 cloves,
Water - 3.5 cups,
Sugar - 9 large spoons
Salt - 1.5 tablespoons,
Vegetable oil - 300 ml,
Vinegar 9 percent - 5 large spoons,
Ready-made spice mix for Korean carrots - 1 large spoon.

How to cook:

If there is, use a special device - an electric shredder-grater. Thanks to the device, the process of cooking carrots in Korean will be accelerated several times.

I rub the vegetable on an ordinary coarse grater.
I clean the garlic. I take a special garlic squeezer. I put each clove and chop.
I mix the grated vegetable with the garlic passed through the press. I add a special mixture of spices to prepare the dish in Korean. I am mixing. Leave for 20-30 minutes.
Thoroughly rinse 0.5 liter cans. I'm sterilizing.
I spread the vegetable mixture in banks, leaving 1-2 cm of free space to the neck.
I pour water into a large pot. I put sugar and salt. Pour in vegetable oil and add vinegar. Turn on the fire above average. I bring the water to a boil, boil for at least 2 minutes.
I pour the hot marinade into jars. I close the lids and set the cans on the floor. Tightly cover with a blanket. Leave to cool to room temperature. Workpieces can be stored in a cool place without direct sunlight.

Video cooking

Recipe without sterilization with onion passivation

Ingredients:

Carrots - 700 g
Onion - 1 piece,
Korean style vegetable spices - 2 teaspoons,
Garlic - 2 cloves,
Vinegar - 2 large spoons,
Salt - 1 teaspoon,
Sugar - 1 small spoon.

Cooking:

I chop the carrots into thin strips or rub on a grater. Pour sugar and salt. I am mixing. Add the seasoning mixture, add vinegar. I give the vegetable harvest 3-4 hours to brew.
I cook onion frying. I clean the onion, fry in vegetable oil (half a tablespoon is enough) to a light golden state. Add to carrots.
Chop the garlic finely and finely. Shifting to Korean carrots. I insist the dish for 30-60 minutes. I put it in jars and close it with lids.

Preparations without sterilization will keep fresh for a long time, but it is recommended to eat cooked carrots in Korean for 45-60 days.

Quick recipe with quick marinade

Very simple technology for cooking carrots in Korean with a minimum amount of ingredients and a very fast marinade. Add more spices to taste.

Ingredients:

Carrots - 500 g
Garlic - 2 things,
Ground black pepper - 1 teaspoon,
Sunflower oil - 10 g,
Soy sauce to taste.

Cooking:

I clean my vegetables. Grate.
Take a frying pan. I pour vegetable oil. I warm it over high heat. Spread finely chopped garlic. Add black pepper, mix and remove from the stove.
Add the fried garlic to the grated carrots, mix. Pour in soy sauce. I let it brew for 20-30 minutes. Serving fast carrot in Korean on the table.

Korean homemade carrot without vinegar

Ingredients:

Carrots - 3 things,
Lemon juice - 1 teaspoon,
Garlic - 3 cloves,
Sunflower oil - half a tablespoon,
Salt, ground black pepper - to taste.

Cooking:

I wash and clean the carrots. Tru on a special grater to get a thin straw.
I clean the cloves of garlic. I pass through a special crush. Mix with carrots. Add salt, lemon juice, ground pepper. Thoroughly interfere.
At the end, I add vegetable oil to the finished carrots in Korean.

How to make Bunito salad

Korean-style boiled chicken and carrot hot salad recipe.

Ingredients:

Chicken fillet - 300 g,
Hard cheese - 200 g,
Eggs - 4 things,
Homemade Korean carrots - 350 g,
Mayonnaise - 150 g
Salt, ground pepper, coriander to taste,
Parsley - for decoration.

Cooking:

I cook the chicken in a saucepan. I cook hard-boiled eggs in a separate bowl.
I extract boiled meat. The broth after chicken is slightly rich. Feel free to merge. I shift the meat to a plate, leave it to cool.
I rub cheese on a fine grater. I clean the boiled eggs. I separate the protein from the yolk, grind it on a grater. I rub the protein on a large fraction, the yolk on a small fraction.
I cut the cooled poultry into particles. I cut it. I add salt and pepper, for a special flavor - spicy coriander.
I take a large flat dish. Spread in layers, forming a beautiful salad, like mimosa. I put the chicken fillet at the bottom of a large plate. I pour mayonnaise on top, then spread Korean carrots. After the vegetable, grated hard cheese follows. Squeezing mayonnaise.
I add protein (I must water it with mayonnaise), and grated yolks are on top. I decorate a delicious salad with Korean carrots fresh herbs. I use parsley leaves.

Video recipe

How to Make Korean Carrots with Eggplant

Delicious appetizer with an original combination of eggplant and carrots and spicy spices.

Ingredients:

Blue eggplant - 3 things,
White sesame seeds - 1 large spoon,
Sunflower oil - 50 ml,
Soy sauce - 1 large spoon,
Garlic - 2 cloves,
Carrots - 2 things,
Onions - 2 heads,
Sugar - 1 teaspoon,
Ground coriander - half a teaspoon,
Nutmeg (ground) - 1 pinch,
Salt - 1 large spoon
Apple cider vinegar - 50 ml,
Fresh parsley to taste.

Cooking:

Thoroughly wash the vegetables. I remove the tails of the eggplant. I cut into strips. I shift it into a large plastic dish, add salt and leave for half an hour.
I cut the beam into rings. I rub carrots on a grater (better than a special one). I put nutmeg and coriander to the chopped vegetables. Put the vegetable mixture aside. I do not fry.
Take a deep frying pan. I pour oil and warm up. I squeeze the cut eggplant, drain the juice. Fry over medium heat until a slight blush appears.
I put the hot eggplant to the carrot and onion mixture. Add vinegar, pour soy sauce. Top with garlic, chopped with a special press. At the end, sprinkle with sesame seeds.
Mix the ingredients thoroughly. Top decorate with chopped parsley. I let it cool, cover it and put it in the refrigerator for 2-3 hours. After insisting and cooling, the delicious Korean-style eggplant-carrot snack is ready to serve.

Calorie Korean carrots

Carrots, garlic and spices are not the most high-calorie combination of products, so a Korean snack can be considered an easy meal.

Per 100 g of product accounts for about 100-130 calories.

Despite the low energy value, the salad has a high content of vitamins and useful minerals, but it is not worth abusing spicy foods (especially with increased acidity of the stomach, other gastrointestinal problems). Use Korean carrots as an additional side dish for main dishes, such as homemade climbing, chickpea falafel, and polish under the marinade.

Homemade Korean carrots are a simple and ingenious, but very tasty snack. It is considered a welcome guest at any table, appropriate for everyday lunches and dinners (in moderation), and for the festive feast for the New Year, as an olivier.