How to cook carrots in Korean? What is this dish? You will find answers to these and other questions in the article. Korean carrot (carrot) is a very appetizing and easy to create appetizer that many people like. This is a vegetarian light meal with a low calorie content and an impressive amount of seasonings. Consider some interesting carrot recipes below.
History
How did Korean-made carrots appear in Russia? The unequivocal name indicates that the dish belongs to the traditional cuisine of the Country of morning freshness. But this is not so. Morkovchu was invented by ethnic Koreans living on the lands of the Soviet Union. They replaced the classic components (daikon, Chinese cabbage) due to the shortage of simple domestic carrots with spices.
This dish began to be cooked in Uzbekistan, first combining carrots with cabbage. After some time, the cabbage disappeared completely from the salad. It turns out that carrots in Korean are a recipe for primordial cabbage salad. To make Europeans like this salad, the quantity of hot pepper in it was reduced and honey and sugar were added. Now in Central Asia it is called carrot, and throughout the world it is known as Korean carrot.
Subtleties
To make a delicious snack, you must select the right products. Buy carrots ripe and juicy, preferably a variety with a rounded tip. If it is properly stored at home, then piquant food can be cooked up at any time. If the carrots are dry, you will get the same salad. The dish can be prepared from young root vegetables, but their flesh is quite loose, they are not so juicy, and therefore the strips will break.
Onions for carrots are usually fried. For salad use only the oil on which the onions were prepared. You should not take sweet white fruits: the “angrier” the onion will be, the better. He will give more essential oils, and the dish will turn out more aromatic.
Green onions for this salad will not work, take only lean vegetable oil - olive, sunflower, linseed, cotton.
Spices and seasonings are the base of any carrot recipe. Here vinegar must be present necessarily - grape or apple, ordinary table, and diluted lemon juice is also suitable. Take black pepper powder. For a better flavor, you can grind peppercorns before use.
If you prefer a milder flavor, replace hot peppers with paprika. But this will already be a different dish, since carrot must be sharp.
How to peel carrots correctly?
Wash the carrots thoroughly before cleaning. The young root vegetable has a delicate skin that can be easily removed with a sponge when washing with warm water. It is better to scrape a vegetable that has been lying for some time with a sharp knife or a special vegetable peeler. A metal scraper sponge is an indispensable tool for cleaning an impressive amount of carrots.
The peel must be peeled off evenly by running a sponge over the surface of the vegetable. Before chopping, wash the carrots again.
Seasoning
The store sells many ready-made sets of spices for the dishes we are considering. You can make such a seasoning yourself, if you have a desire.
Classic recipe
Consider a typical Korean carrot recipe. Take:
- 100 ml of vegetable oil;
- carrots - 1 kg;
- five tablespoons of vinegar;
- one head of garlic;
- three tablespoons of sugar;
- coriander;
- salt;
- black pepper.
So, at home, cook Korean carrots as follows:
- Wash the fresh carrots and chop them thoroughly with a special grater into a thin straw.
- To it add vinegar, sugar, vegetable oil, squeezed garlic through a press. Pepper, salt, pour coriander and mix.
- Try the mixture to taste. If necessary, add more spices.
- Send the salad for 3 hours in the fridge to pickle. Do not forget to cover with a plate on top.
For the winter in banks
Consider another Korean carrot recipe made at home. Now we will close it for the winter in banks. We take:
- 300 ml of vegetable oil;
- carrots - 1.5 kg;
- water - 3.5 cups;
- nine cloves of garlic;
- one and a half tablespoons of salt;
- nine tablespoons of sugar;
- five tablespoons of vinegar 9%;
- one tablespoon of spice mix for carrots.
This Korean carrot photo recipe consists of the following:
- Grate the carrots on a coarse grater.
- Peel the garlic and chop on a garlic crusher.
- Combine the carrots with garlic, add a mixture of spices, stir. Leave for half an hour.
- Wash thoroughly half-liter cans, sterilize.
- Spread the vegetable mass in jars so that up to the neck there is a free zone of 2 cm.
- Pour water into a large pot, sugar, add salt, vinegar and vegetable oil.
- Bring water to a boil over medium heat and simmer for 2 minutes.
- Pour the hot marinade into the jars, cover them with lids, put on the floor and cover with a blanket. Refrigerate to home temperature.
Keep blanks in a cool, dark place.
No sterilization
Agree, the Korean carrots in the photo look great! We will study the following interesting recipe. You will need:
- one teaspoon of salt;
- two cloves of garlic;
- 700 g carrots;
- one onion;
- two tablespoons of vinegar;
- spices for carrots - 2 tsp. ;
- one tsp Sahara.
This recipe with a photo of carrots made in Korean-style at home provides for the following steps:
- Grate the carrots or cut into thin strips. Pour sugar and salt, stir.
- Send vinegar, seasoning mixture to the mass, stir again and leave for 4 hours to insist.
- Next, peel the onion, fry until light golden hue in 0.5 tbsp. l vegetable oil. Add to carrots.
- Chop the garlic finely. Add it to the mass, stir and leave the dish for 1 hour.
- Arrange the salad in jars and cover with lids. It will remain fresh for a very long time without sterilization, but it is recommended to eat it in a couple of months.
Quick recipe
We present you another amazing recipe with photos of carrots in Korean, made at home. This is a very simple technology for creating a beloved salad with a minimum number of components and a quick marinade. You will need:
- 10 g of vegetable oil;
- two cloves of garlic;
- a pound of carrots;
- soy sauce (to taste);
- 1 tsp ground black pepper.
Prepare this dish like this:
- Wash and peel all vegetables, grind with a grater.
- Heat a skillet with oil over high heat. Put chopped garlic on it, add black pepper, stir and remove from the stove.
- Combine grated carrots with roasted garlic, mix.
- Pour the mass with soy sauce, leave for half an hour.
Serve the finished dish to the table.
No vinegar
Take:
- 0.5 tablespoon of vegetable oil;
- three carrots;
- three cloves of garlic;
- 1 tsp lemon juice;
- salt;
- black pepper (to taste).
This dish must be cooked like this:
- Wash and peel the carrots. Rub it on a special grater into a thin straw.
- Skip the garlic through a press, mix with carrots.
- Add ground pepper, salt, lemon juice to the mass and stir.
- Pour vegetable oil into the prepared salad, mix and serve.
With eggplant
And how to cook up a delicious appetizer with an extraordinary combination of carrots, eggplant and spicy spices? You need to have:
- 1 tablespoon of white sesame;
- two cloves of garlic;
- three eggplants;
- 50 ml of vegetable oil;
- two carrots;
- one tablespoon of soy sauce;
- two onions;
- 50 ml apple cider vinegar;
- one teaspoon of sugar;
- ground coriander - ½ tsp;
- a tablespoon of salt;
- a pinch of ground nutmeg;
- fresh parsley (to taste).
Prepare this dish as follows:
- Wash all vegetables first. Remove the ponytails from the eggplants, cut them into strips, transfer them to a large plastic dish, sprinkle with salt and leave for half an hour.
- Cut the onion rings, grate the carrots. Add coriander and nutmeg, stir and leave aside.
- Squeeze the chopped eggplant and fry in oil over moderate heat until light brown.
- Send the hot eggplant to the carrot-onion mass, pour in the vinegar, soy sauce, add the garlic squeezed through the press, sesame and stir thoroughly.
- Garnish the salad with chopped parsley. Let it cool, cover with a lid and send to the refrigerator for 3 hours.
Delicious eggplant and carrot appetizer serve to the table.
The energy value
It is known that spices, carrots and garlic are not the most high-calorie combination of products, so carrot is considered a light meal. For 100 g of lettuce, approximately 110-130 kcal. Despite the low energy value, the dish contains many useful mineral substances and vitamins. But you should not abuse spicy salad, especially with high acidity of the stomach and other gastrointestinal ailments.
It is better to use carrots as an additional side dish for basic dishes, for example, it can be homemade lasagna, pollock with marinade or chickpea falafel. A Korean-made carrot made by yourself is a simple but very tasty appetizer. It is appropriate for everyday dinners and dinners (in small quantities), and for a festive banquet.
Secrets of Creation
Experienced chefs recommend the following:
- Oil should not only be heated, but odorous spices (for example, coriander or pepper) should be added to it. Oil does not need to bring to a boil. This will ruin the taste and make the food more harmful. After all, at high temperature, the oil begins to secrete carcinogens.
- Fresh cilantro can improve the taste of the finished salad. She will also give it piquancy. Add cilantro to the finished dish before serving.
- In the form of a delicious additive, you can apply sesame seeds, frying it in advance on a dry frying pan until brown. You can also add a couple drops of sesame oil to the salad.
- If the salad is too sharp, add crushed walnut to it. This component will soften the taste of the food.
- Don't have time to make a salad? Cook the carrots in the oven or in a skillet. It is important that it does not fry, but slightly changes color and becomes softer.
- If you want to add fresh garlic to the dish, do this after combining the salad with hot oil. Indeed, due to the high temperature, the garlic will turn green.
Good luck in the kitchen!