Carrots are the usual vegetable, cheap and universally available at any time of the year. It is usually added as one of the ingredients in stews, soups, but in Russian cuisine they are rarely used as the main component of any dish. Today we will talk about how to cook carrots in Korean with seasoning. The recipe for this simple, but very tasty, slightly spicy dish you will find in our article. The only thing that would be nice to have in the kitchen is a special grater for Korean carrots, which shreds the vegetable with thin, neat strips. But for lack of such, you can easily grind the ingredient on a regular grater, or using a food processor. By the way, this salad, in its essence, will be a wonderful snack on the festive table.
Korean carrot seasoned: recipe number 1 - classic
For a large serving you will need:
- 1 kg of carrots;
- 6 tbsp. l oils (vegetable, best of all soy);
- 4 medium cloves of garlic;
- 3 tbsp. l vinegar 9%;
- 1.5 tsp hot paprika and 1 tsp. ground black pepper;
- 1 onion;
- 1 tsp table salt and granulated sugar.
First, carrots need to be chopped, for this use either a special grater, or just gently chop it with a knife, either using a food processor, or, at worst, on a regular grater. Although it is not recommended to do this - the salad will turn out not so "structural", beautiful. After preparing the vegetables, salt a little and substitute for a quarter of an hour under the press, carrots should give juice. After the specified time, discard the mass in a colander, rinse, squeeze out the excess liquid and place in a large bowl or salad bowl. Squeeze the garlic there, pour in the vinegar, add the black pepper and sugar. Mix well with your hands. For marinade in a pan, heat the amount of oil indicated in the recipe, add paprika and fry for one minute. After the contents, lay the onion sliced in rings, cook for another 5 minutes.
Remove the pan from the stove, and strain the contents through a colander or sieve - you should get "pepper oil", without onions. Pour the vegetable mass with it, mix well again, cover with a plate or a lid, and leave it in the refrigerator for at least a day. By the way, the seasoning for Korean carrots can be different: someone supplements this recipe with a tablespoon of soy sauce, someone instead of salt and sugar adds
monosodium glutamate, which is also called “aginomoto,” but keep in mind that this seasoning is very controversial opinions of doctors and scientists - many of them believe that it is very harmful to health. Also, ground sesame, previously calcined in a pan, walnuts and so on are added to such a salad. That is, like any popular recipe, carrots have their own varieties. Let us and we try to cook one of them.
Korean carrot with seasoning: recipe with soy asparagus (soy meat)
To prepare this delicious and nutritious vegetable salad, you will need:
- 1 kg of carrots (it is better to take a long one);
- half a faceted glass of vegetable oil;
- 2 small fresh heads of garlic;
- 3 tbsp 9% vinegar;
- a teaspoon of salt and sugar, as well as black pepper;
- 600 g of soy asparagus.
As you can see, this time the composition of Korean carrots is quite unusual for us, as soy meat is added to the salad . But it is tasty, and this ingredient can be bought in almost any large store or supermarket. Soybeans need to be broken into small pieces about 3 cm in size, poured with boiling water or steamed for an hour. And the rest is the same - in a chopped carrot you need to squeeze the garlic, add all the spices - salt, sugar, black pepper, vinegar, and pour the hot oil in the pan. Asparagus must be laid after it has cooled. Mix the salad well, cover and let it brew for at least one hour. After that, Korean carrots with seasoning, the recipe of which we have diversified by adding soy meat, can be served. Keep in mind that the longer the dish is infused, the tastier it will end up. Therefore, if you want to prepare a snack for the festive table, make it in advance, at least one day before the celebration.