How to cook juicy and flavorful Korean carrots

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cook Korean carrots with this recipe and you won't want to eat the store-bought carrots anymore.

Trying to order Korean-style carrots in a Seoul restaurant will almost certainly turn into a fiasco. In Asian countries, they don't know anything about this snack.

The dish was invented by Korean emigrants, who did not find anything similar to the national kimchi on the shelves of Soviet stores, as well as Peking cabbage for its preparation. It was decided to replace the plant, which is atypical for the middle lane, with carrots.

The Korean culinary invention was to the taste of the Russians. Most people buy Korean carrots from the supermarket, although they can be made at home as well. It's not as difficult as it sounds. Takes very little time and does not require outlandish products.

Ingredients

• 1 kg of carrots;
• ½ cup vegetable oil;
• 1 head of garlic;
• 1 tablespoon of salt (no slide);
• 2 tablespoons of sugar;
• 1 dessert spoon of vinegar essence;
• 1 teaspoon of red ground pepper;
• 1 teaspoon of ground black pepper.

Step 1. Peel and three carrots

Wash and peel the carrots. The most convenient way to do this is with a vegetable peeler. If the vegetable is dry, soak it for 2-3 hours in cold water. The carrots will absorb moisture and be juicy again.

For Korean carrots, you need straws as thin as noodles. You can't rub this on a regular grater. So use a special one.

Place the grated carrots in a deep bowl for easy mixing.

Step 2. Add spices

Sprinkle the chopped carrots with salt, sugar, red and black pepper. You can also use a ready-made Korean carrot seasoning mix (available in stores) and add your own spices. So, many people like the taste of ground coriander and curry in this appetizer.

Add vinegar essence, mix everything with your hands and leave for 10-15 minutes. The carrots should give juice.

Step 3. Filling with oil

While the carrots are infused, peel and pass the garlic through a press. Sprinkle them over the carrots, but do not stir.

Heat (but do not boil!) Vegetable oil in a frying pan. Pour it over the garlic. Mix everything thoroughly with a wooden or silicone spatula or just two forks.

Some people like Korean carrots with onions. In this case, it must be fried and added to the appetizer before pouring with oil. You can also add fried sesame seeds: with them, the snack will sparkle with different flavoring colors.

Step 4. We pack and eat

Korean carrots are almost ready. You just need to put it in sealed plastic containers and put it in the refrigerator for 5-6 hours, or better overnight.

Korean carrots can be refrigerated for up to two weeks. So feel free to cook for future use.