The Korean carrot recipe is, in principle, quite simple. The main difficulty is that you need to grate a large amount of carrots. And the rest is extremely easy. It is only necessary to strictly observe the rules prescribed by the Korean carrot recipe.
For cooking you will need (per serving):
carrots - 0.5 kilograms
salt - 0.5 teaspoon
sugar - 2 tablespoons
vinegar essence (70%) - 1 tablespoon
water - 0.5 cups
vegetable oil - 2 tablespoons
spices for pickling Korean carrots - 1-2 teaspoons to taste.
How to cook carrots in Korean : the basic recipe
Wash, peel and chop carrots on a special grater. Try to rub the carrots so that the straw comes out as long as possible.
Sliced โโcarrots should be put in a deep dish for pickling (it is best to take a glass bowl or pan). Do not use enameled glassware for pickling , as it can be spoiled by vinegar included in the marinade.
Sprinkle carrots with spices. Seasoning should be purchased specifically designed for this kind of pickling. The selected components of the mixture make the dish spicy, giving it a pleasant slightly burning taste and spicy aroma.
It is very difficult to choose seasonings on your own so that the taste of carrots is close to the classic. Therefore, trust professionals who mix in the right proportions chili, coriander, basil, garlic, curry, black pepper and some other seasoning ingredients. Seasonings of different manufacturers, of course, differ from each other, but slightly. You can choose the best one by the method of experiments or on the advice of a familiar Korean carrot lover.
In general, seasonings are โsharpโ and โnot sharpโ. Pay attention to the labels on the package. The fact is that both mixtures are quite sharp and should be used sparingly. Especially careful to be with "spicy" seasoning. Our tastes are much more moderate compared to Korean.
Marinade
Cooking Korean carrots requires the marinade to be cooked separately. Half a glass of cold water is taken, sugar, vinegar, salt are added to it according to the recipe (or to taste). All components must be mixed until completely dissolved, then pour the resulting solution into the carrots. Add vegetable oil, mix everything and leave for a day at room temperature so that the carrots are well saturated with marinade.
Serve the carrots on the table, after draining the excess liquid. If desired, you can add asparagus, mushrooms, squid and other components to taste in it.
This classic Korean carrot recipe can be varied a bit. There are some cooking features.
Method 1
5 pieces of carrots will need 2 onions, 3 small cloves of garlic, 100 g of vegetable oil, 1 tbsp. spoon of vinegar, soy sauce, red and black ground pepper, coriander and salt.
Grated carrots put under the press and stand for several minutes. Put it in a colander and lower it several times in boiling water for a couple of seconds. Transfer scalded carrots to a bowl. Fry the onion and add to the bowl, add vegetable oil mixed with vinegar, soy sauce, pepper, salt and coriander. Mix everything and stand for 24 hours in a cool place.
Method 2
Grate 7 pieces of carrots, add a teaspoon of salt to it, wait until the juice appears. Fry finely chopped onion. In the carrots add spices, half a tablespoon of vinegar essence, pepper to taste. Add oil, onion, garlic. Stir and refrigerate.
Method 3
In the grated carrots (1 kg) add sugar, salt, mix and let stand for 20 minutes. Add half a teaspoon of black and a third of red pepper, mix and let stand 10 minutes. Add 30 g of vinegar and let stand another 20 minutes. Fry the cilantro and add it to the carrots. Pour 100 ml of sunflower oil and finely chopped 4-5 cloves of garlic. It remains to withstand a few more hours and the dish can be served at the table. This Korean carrot recipe will require more time, but if technology is followed, it will delight you with an excellent result.