Korean carrots, cooked at home according to a well-known recipe, is a dish that has long been loved by everyone, and each hostess cooks her own way. Of course, there are common ingredients, but the taste always turns out different, special and piquant. Consider some recipes for making an unusual snack.
Pickling a vegetable. First recipe
Take half a kilogram of the main ingredient, wash and clean. Next, you need to use a device such as a grater for Korean carrots. Then the product turns out to be evenly chopped, of the same thickness, which allows it to be uniformly marinated. Heat a frying pan with vegetable oil and put hot pepper in it. Meanwhile, peel a couple of large onion heads and chop them, add to the fried chili. Cook until golden brown. In a carrot, add a small spoonful of salt and two - sugar, a pinch of coriander and pass the head of garlic through a press. Do not forget to add two tablespoons of vinegar and a little paprika. Leave the mixture to infuse. Cool the oil from the pan (without onions and peppers), add it to the carrots with spices. Put everything in a glass jar and leave it overnight. That's how simple it is to cook Korean carrots at home.
Pickling a vegetable. Second recipe
Shredded carrots need to be salt and leave for about 15 minutes. Cut the onions in half rings and fry it in
refined oil, remove the vegetable after five minutes, but use the liquid for dressing. Squeeze the carrots from the juice, add a couple of tablespoons of vinegar, oil, coriander and two tablespoons of seasoning for pickling.
Korean carrots at home in this case are prepared with the addition of cloves. Tamp the mixture into a glass jar and leave it overnight. In the morning you can enjoy it.
Recipe three
Salads with Korean carrots, the pickling recipes of which are given above, can be prepared for the holiday and on weekdays. Here's a cooking option for pickled vegetables. The grated orange beauty is salted and left to let the juice go. Heat the oil in a pan, add vinegar, warm it well. Squeeze the carrots and pour hot liquid from the fire. Add chopped garlic and seasoning for Korean vegetables to taste. Mixed. Spread tightly in a glass container (can be enameled), leave for six hours.
Recipe fourth
Korean carrots at home turn out to be very soft, if after shredding it is pressed a little with a pusher, while salting. In a convenient container, mix vinegar, soy sauce, a pinch of sugar, spices (coriander, cloves) and put the grated vegetable, mix. In hot oil, fry the onion until brown (you can only brown, it depends on taste preferences), filter the liquid and add to the carrots. We send to insist on the night. Many note that the longer the vegetable is pickled, the tastier the dish turns out.
Conclusion
Korean carrots at home go well with any cereals, it can be added to salads and get an unusual taste. Even if you introduce it into the Olivier salad, you can diversify your everyday menu, because a new note and a spicy aroma will appear in the dish.