Korean carrots became famous thanks to refugees and emigrants from the DPRK even before the collapse of the Soviet Union. Many Russians, having once tasted this dish, fell in love with it so much that they tried to recreate it in their kitchen. But what is dominant in the taste of carrots in Korean? Food lovers claim that it’s not a root crop at all. Recognized and loved, this dish makes seasoning for Korean carrots.
The composition, photos of the ingredients and the sequence of their entry into the marinade will be given below. Previously, a mixture of spices for carrots (as well as a finished dish) could only be bought from ethnic Koreans in the market. Now many manufacturers sell seasoning bags. To prepare snacks, such a product will do. However, we cannot guarantee that the factory mix complies with sanitary standards. In addition, spices may lose their flavor over time. And finally, everyone loves different carrots in Korean. After all, it is not sharp, medium and spicy. You can enhance the garlic sound, add chili peppers and so on. Therefore, it is better to create a mixture at home and cook with it a wonderful snack.
Korean Carrot History
This tasty dish appeared not so long ago - somewhere in the middle of the twentieth century. You will be extremely surprised, but in Korea, both in North and South, you have never heard of him. DPRK emigrants brought along a recipe for the very popular Kimchi dishes in their homeland. But it is prepared from black radish and Beijing cabbage. In the Soviet Union, with its constant shortage, these products were not easy to get. But the carrots were at least heaped. Therefore, ethnic Koreans who settled in the republics of Central Asia and replaced it with basic products for Kimchi.
Spiced carrot chopped like spaghetti was very fond of the inhabitants of the vast USSR. Therefore, the dish is considered the know-how of Soviet cuisine. For a long time, people were forced to buy a ready-made snack, since few people knew the composition of the seasoning for carrots in Korean, the recipe for cooking, and there was no equipment for shredding either. But with the fall of the USSR and the formation of small business, this was put to an end. Now you can buy both a special grater and a mixture of spices for cooking snacks that are extremely delicious and loved by the Slavs.
Korean carrot seasoning composition
The cuisine of this people is built on the active use of marinades and spices. It is they who give such a common root crop as carrots, exotic taste and rich aroma. What spices are used in this case? The composition of seasonings for carrots in Korean, each varies according to their taste preferences. However, there are basic components that remain unchanged. This is coriander, red hot and black peppers, dry garlic. Of course, you can not do without salt. But a surprise for many will be that sugar is also part of the mixture of spices. In Asian cuisine, it is believed that it very favorably sets off the salt and spices. On the packaging of ready-made mixes “Seasonings for Korean carrots” one can often read that the composition also includes nutmeg, basil, chili pepper, ginger, sesame seeds and turmeric.
Other ingredients
Now we know what Korean carrot seasoning is. Its composition is quite simple. But if we simply combine black and red peppers, salt, sugar, garlic and coriander in a cup, we will not succeed. In order to prepare a delicious snack, it is necessary that the spices “open”. And for this we need at least a blender. And not submersible, but powerful, with a tightly closing bowl.
To make the appetizer authentic, with an unforgettable taste, carrots should be chopped in a special way, on a special grater. If there is none, you need to cut the peeled root crop manually, always in long strips, so that they incorporate all the charm of the marinade. To prepare snacks, you will also need vinegar (nine percent and better wine - so the taste will be more piquant) and vegetable oil.
Technology basics
So that the aroma of spices is properly revealed, we include whole foods in the Korean seasoning for carrots. That is, coriander (cilantro) should be in grains. We do not take the granulated garlic, but finely chop the cloves before use. For the mixture we will use coarse salt.
Needless to say, that the rest of the seasonings are rubbed immediately before use? But you can prepare for the future a mixture of spices. To do this, first grind one and a half teaspoons of coriander seeds in a blender and one salt. In the seasoning for carrots in Korean spicy, you need to include a few pinches of chili pepper. After everything is ground, add half a spoonful of granulated sugar and two chopped garlic cloves. Now it's the turn of peppers. Add half a teaspoon of black into the blender bowl and on the tip of the knife is burning red. You can pour another pinch of paprika. If desired, add other ingredients: basil, nutmeg, ginger, turmeric. At the fastest speeds with a chalk, all this is about three minutes. Let the dust settle and only then lift the lid. Transfer the contents into a dry jar. Seasoning can be stored in the refrigerator for quite some time.
Proportions
It is best to cook marinade and spices just before putting chopped carrots there. No matter how hermetically closed the jar, and the process of depletion of aroma still occurs. If you have carrots, it will be easier to calculate the proportion of seasonings. So, one kilogram of root vegetables absorbs about thirty grams of spicy mixture.
Cooking snacks step by step
The recipe for this dish is as simple as the Korean carrot seasoning. Shred the root vegetable, salt, add sugar and put under oppression. After an hour we squeeze the straw. Add two tablespoons of vinegar to the carrots. We heat fifty grams of vegetable oil in a pan. Fry chopped garlic and onions on it. We catch these vegetables with a spoon - they transferred their flavor to the oil and are no longer needed. We shift the carrots into a tightly closed container. We put the spices ground on a blender. Fill with hot oil. Cover and set at room temperature for the night to insist. The dish you made will be tastier after a day of such exposure.