What you need for carrots in Korean. Korean carrots: a real recipe

Calling this dish a “Korean salad” is actually not correct. Well, they don’t cook it in either South or North Korea. “Korean-style carrots” come from the Soviet Union.
This dish is popular among the “Koryo-saram” (Soviet Koreans), immigrants from North Korea who moved to Russia before the revolution, and were deported under Stalin (as unreliable) to Central Asia from Primorye. As well as Sakhalin Koreans, exported by Japanese colonists as labor from South Korea to Karafuto Prefecture (the southern part of Sakhalin Island, owned by the Japanese from 1905 until Japan’s surrender in World War II in 1945). Some Japanese Koreans did not manage to return to their homeland and still live in Russia.

In traditional Korean cuisine, it is customary to marinate fresh meat or fish using radishes or radishes and vinegar, with the addition of hot spices. But since in the USSR carrots were more accessible than radishes, they gradually replaced the usual vegetable.

And since there was tension with fresh fish and especially with fresh meat in the Soviet years, gradually only carrots remained from the components of the heh (or hweh) salad.

Among Russians, carrots prepared in this way have become very popular.

There is no absolutely correct recipe for making this salad. There are some rules and technological features. But in general, it all depends on individual tastes and your preferences. It's like pickling cabbage. No matter how closely you follow the recipe, you will still get your own taste. And just like when pickling cabbage, when preparing carrots, you can select spices to suit your taste.

The main ingredients of this salad are carrots, sugar, salt, vinegar, vegetable oil and red hot pepper. Moreover, Koreans use coarsely ground pepper.

Basic proportions of products for carrots in Korean. For 1 kilogram of carrots - one tablespoon of sugar, two tablespoons of 9% vinegar, a level teaspoon of salt and 50 grams of vegetable oil.

Let's peel the carrots.

Carrots should never be grated using a regular grater. For slicing in Korean, a special device is used that cuts the carrots into long thin sticks.

After the carrots are chopped, add salt, granulated sugar and vinegar. These are the components of the marinade - it is these products that allow the salad to be stored for a long time and give the main taste. Mix, rubbing the carrots with the marinade a little with your hands. Set the salad aside for 20-30 minutes - during this time the carrots should release juice.

Then the spices. The main seasoning for carrots is red hot pepper. Add it very carefully. In addition to pepper, based on your taste preferences, you can add a few grains of coriander (although such a seasoning is not typical of Korean cuisine).

But it is best to fry sesame seeds in a dry frying pan until light brown. Or add a few drops of sesame oil.

Then mix the salad well again. Finally, add the oil. Salad oil is usually heated to a high temperature, but not to a boil. Pour the oil into a dry frying pan, heat it well and immediately pour it into the salad. Mix.

Recipe 2: Korean carrots with ready-made seasoning

Today, to cook Korean carrots at home, you can buy ready-made seasoning and use it according to the instructions on the package, or add it to your taste. \

carrots – 1 kg;
prepared seasoning - to taste;
vinegar - 4 tbsp. spoons;
garlic – 5 cloves;
vegetable oil – 120 ml.

Wash the carrots, peel and grate into long strips. Mix the prepared seasoning with carrots and let stand. Squeeze the garlic and mix with carrots. Mix oil and vinegar, bring to a boil in a frying pan or other container and pour over the carrots. Cover the dish with the prepared Korean-style carrots and place in the refrigerator for several hours. The end result should be delicious Korean-style carrots.

Recipe 3: Korean-style carrots from Anastasia Skripkina

500 g carrots
500 g onion
100 ml vegetable oil
1 tsp vinegar 70%
1 tbsp. Sahara
3-4 cloves of garlic
red hot pepper

The most popular snack! Spicy and very aromatic.
The specified amount of ingredients makes 6-8 servings.

Coarsely chop the onion.

Grate the carrots on a special grater or cut into long thin strips.

Add salt, stir and let stand for 20-30 minutes.

Add sugar and red pepper to the carrots (I add 0.5 tsp).

Mix well.

Fry the onion in vegetable oil until dark golden brown.

Then remove the onion; we won’t need it.
Remove oil from heat, cool slightly, add vinegar.

Pour hot oil over carrots and stir.

Add garlic squeezed through a garlic press.

Mix everything well. Let stand in the refrigerator for 2-3 hours before use.

If you are going to add chopped garlic to the salad, do it at the very end, after the oil in the salad has cooled. Otherwise, your garlic will turn bright green and ruin the entire appearance of the carrots. Personally, I prefer Korean carrots without garlic.

Leave the finished salad overnight at room temperature and then put it in the refrigerator. You can store Korean carrots for up to two weeks in the main section of the refrigerator, preferably in a container with a tight lid.

If you don’t like raw crispy carrots or you don’t have several hours to let the salad sit properly, you can lightly simmer it in the oven or in a covered frying pan. But only a little, until the moment when the carrots change color and become softer. Do not fry under any circumstances.

In this salad you can put fresh fish (and it will marinate overnight along with carrots), squid, boiled meat, asparagus, and onions. You will get a traditional Heh. Onions for salad should be cut into half rings and be sure to scald with boiling water.

Many other salads are prepared based on carrots in Korean.

In Russia and the CIS countries, Korean cuisine enjoys considerable popularity, which is known largely thanks to the Soviet Koreans - the so-called “Kore-Sars”. One of the popular dishes among them is a kind of Korean carrot salad, which is easy to prepare - the main thing is to choose the appropriate recipe. You can use this spicy food, which is also called carrots, as an additive for salad or, for example, shawarma. In addition, it is often consumed as a snack, but it is better to do this in small quantities due to the high content of seasonings and vinegar.

How to cook carrots in Korean

Before you start cooking, choose a suitable recipe for Korean carrots at home with or without a photo. Prepare a grater, but if you don’t have one, you can cut the vegetables into strips using a sharp knife. To make the dish truly tasty, choose fresh and juicy root vegetables. Almost every recipe for Korean carrots requires the presence of vinegar, salt and coarsely ground hot pepper. Sugar and sometimes sesame oil are also added. To answer the question of how to cook carrots, read the brief sequence of steps:

First you need to chop the raw carrots into small strips or use a grater for this.
Then the base should be sprinkled with sugar, salt and vinegar. The resulting mass is mixed thoroughly.
Next, you need to pour heated vegetable oil over the salad, mix and add pre-chopped garlic.
At the end, let the salad sit at room temperature, which will allow the carrots to release their juice. Store in the refrigerator.

Korean Carrot Recipes

To make carrot salad in Korean, choose the optimal recipe with a photo - both the quantity of ingredients and the complexity of preparation will depend on it. If necessary, sunflower oil can be replaced with corn or cottonseed oil. You should not bring the oil to a boil - this will make the salad more harmful and spoil the taste. When heating the oil, you can add ground coriander, coarse pepper or other aromatic spices. If the Korean carrot salad is too spicy, add chopped walnuts to it. Recipes:

classical;
with ready-made seasoning;
no seasoning;
with soy sauce;
no vinegar;
with onions;
for winter, etc.

Classic recipe

Cooking time: 20 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 137 kcal per 100 g.
Cuisine: Korean.
Difficulty: easy.

The classic version of this traditional Korean salad is very simple to prepare. It can be used as a preparation and dressing for other dishes or consumed separately during lunch or dinner. The spiciness of the dish is adjusted to taste by reducing or increasing the amount of red pepper. To answer the question of how to cook classic carrots, check out the recipe below.

Ingredients:

carrots – 250 g;
onion – 1/2 piece;
salt – 1/3 tsp;
sugar – 1 tsp;
garlic – 3 cloves;
vinegar – 1 tsp;
coriander – 1 pinch;
mixture of peppers - to taste.

Cooking method:

First, you will need to peel a quarter kilogram of carrots, and then cut them into strips - special graters are often used for this.
Add salt, sugar, finely chopped garlic cloves, and a mixture of spices to the base.
Heat vegetable oil in a frying pan along with onions cut into half rings.
Remove the onion pieces and pour the hot oil into the base.
Add one teaspoon of vinegar and mix well.
Place the resulting spicy snack in the refrigerator and leave to marinate overnight.

With ready seasoning

Calorie content of the dish: 69 kcal per 100 g.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

Korean-style carrots cooked at home are tastier than those sold on the market. However, do not forget that due to the sharpness and pungency of the finished product, it is not recommended to use it for people with intestinal and stomach ulcers, and for those who have increased irritability of the gastric mucosa. To give the salad a pleasant aroma and interesting taste, use the secret of preparation, which is to use ready-made seasoning.

Ingredients:

carrots – 500 g;
onions – 2 pieces;
vegetable oil – 3 tbsp. l.;
vinegar - 2 tbsp. l.;
salt – 1 tbsp. l.;
“Seasoning for Korean carrots” – 2 tbsp. l.

Cooking method:

Using a small sharp knife, cut the root vegetables into strips that need to be cut into lengthwise strips, or use a Korean vegetable grater. The way you cut vegetables will not affect the taste of the dish.
Sprinkle the chopped root vegetables with salt and stir. Leave for a while so that the vegetables release their juice.
Meanwhile, prepare the remaining ingredients. Fry the onion, which needs to be chopped into half rings - fry the onion in pre-hot oil. Then delete it because... it will no longer be needed.
Squeeze out the base, add vinegar and seasoning. Stir, fold into a slide, pour in hot oil.
Stir the whole mass again, then leave to infuse for 4-5 hours.

No seasoning

Cooking time: 20-30 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: about 130 kcal per 100 g.
Cuisine: Korean.
Difficulty: easy.

One of the secrets of the bright taste of carrots, which can be purchased in the store, is monosodium glutamate, which is a flavor enhancer. Not every housewife will decide to improve her salad in this way due to the harm of this additive, so the recipe for a Korean salad without seasoning is quite popular. For variety, you can add coarsely ground red pepper, although its addition in the above recipe is not considered necessary.

Ingredients:

carrots - 1 kg;
vegetable oil – 50 g;
sugar – 1 tbsp. l.;
vinegar - 2 tbsp. l.;
salt – 1 tsp.

Cooking method:

Cut the vegetables into thin long strips or use a grater.
Add one tablespoon of sugar, salt, vinegar and mix the whole mass.
Let the salad soak in the marinade. Knead it slightly, then leave for 10 or 15 minutes.
Add red pepper to taste, mix with your hands and pour hot oil over the salad.
Leave the finished dish overnight. Once it has settled, you can put it in the refrigerator.

With soy sauce

Number of servings: 5 persons.
Calorie content of the dish: 365.5 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

In order for Korean carrots to acquire their original taste, you need to add a spoonful of soy sauce to it. Another distinctive feature of this recipe is the use of sesame seeds. As for vegetables, it is advisable to choose juicy root vegetables of sweet varieties. The finished salad, which must be allowed to soak in the spices, can even be served at a festive table; in the photo it will stand out with its color.

Ingredients:

carrots – 500 g;
sunflower oil – 180 ml;
salt, black pepper - 1/2 tsp each;
vinegar with sauce (soy) - 2 tbsp. l.;
garlic – 6 cloves;
sesame – 1 tbsp. l.

Cooking method:

Grind the root vegetables into long, thin strips. Pour a mixture of vinegar and soy sauce over it.
Mix the sugar with salt and pepper, and then pour them into the base. Season the salad with sunflower oil, mix all ingredients thoroughly.
Peel the garlic. Pass all the cloves through a special garlic press and add to the salad. Stir, cover the dish with a lid, and place in the refrigerator.
In half an hour, the base will absorb the taste and aroma of all the added spices. Before serving, sprinkle the salad with sesame seeds, after straining out the excess liquid.

With garlic

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 225.9 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

To answer the question of how to make Korean carrots tasty and unusual, prepare two additional ingredients: sweet pepper and garlic (the first is better known as bell pepper). Choose red fruits. The low calorie content of this product makes red pepper an excellent ingredient for many diets and fasting days. Garlic helps improve blood circulation - it is added raw to salads. In general, carrots with garlic are not for everyone.

Ingredients:

carrots – 400 g;
bell pepper (red) – 150 g;
sunflower oil – 1/2 cup;
sugar – 2.5 tsp;
salt, coriander, black pepper - 1/2 tsp each.

Cooking method:

Grate the root vegetables into long strips using a special grater.
Next you need to add sugar, salt, ground coriander, pepper. Then add vinegar and sunflower oil.
Peel the garlic, pass through a garlic press directly onto the salad base.
Take a large and fresh pepper, cut into thin and long strips, add to the base.
Mix all ingredients thoroughly, then set the finished dish aside for about an hour. During this period of time, the carrot will release juice.

Without vinegar

Cooking time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 263 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

If for some reason you cannot use vinegar, then you can prepare a Korean salad without this component. The salad prepared according to the recipe described below can be stored in the refrigerator for no more than 1-2 days - remember this. As seasoning you can use black pepper, chili, curry, coriander, garlic and herbs, for example, fresh cilantro. For faster preparation, it is best to use ready-made seasoning, which is sold in packs.

Ingredients:

carrots – 7 pieces;
vegetable oil – 1/2 cup;
salt – 1 tsp;
garlic, seasoning - to taste.

Cooking method:

Peel the vegetables, chop them into strips - to quickly solve this problem, use a special grater.
Add salt, leave the base for half an hour so that it releases juice.
Be sure to drain the juice so that the salad base is not overly wet.
Finely chop the garlic and add to the carrots. Pour in vegetable oil, for example sunflower.
Mix thoroughly. Before using, let the carrots sit for about two hours.

With bow

Cooking time: 20-30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 556 kcal per serving.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

A hearty and truly delicious option is Korean carrots with onions and chicken. The finished dish can be safely served even at a festive table; it will decorate it even more, because you always want to try something new. Preparing this version of carrots is not as difficult as it might seem initially, the only thing is that there are a few more steps involved.

Ingredients:

carrots – 2 pieces;
onions – 1/2 pieces;
chicken fillet – 200 g;
vegetable oil – 4 tbsp. l.;
garlic – 2 cloves;
greens – 1/2 bunch;
coriander, seasoning for chicken - 1/4 tsp each;
fresh basil - 1/4 bunch;
soy sauce – 2 tbsp. l.;
vinegar 9% - 1 tbsp. l.;
red pepper (hot), salt - to taste.

Cooking method:

Prepare freshly ground spices that need to be ground in a mortar.
Grate the root vegetables, sprinkle with lemon sauce or vinegar, and add salt.
Finely chop the basil with fresh herbs.
The onion should be chopped and then fried until it turns brown. Then delete it - it is no longer needed.
Fry the poultry fillet, adding soy sauce and poultry spices.
All that remains is to combine all the ingredients and squeeze the garlic into the resulting salad using a press.

Korean-style carrots, like at the market

Cooking time: 30-40 minutes.
Number of servings: 10 persons.
Purpose: for any meal except breakfast.
Cuisine: Korean.
Difficulty: easy.

The main secret to the taste of a dish that can be purchased on the market is the use of a flavor enhancer such as monosodium glutamate. You will not get anything good from using it; on the contrary, try to avoid using such a supplement. To prepare Korean carrots that will taste as good as those on the market, use the recipe below. As a result, you will receive a dish with the same qualities as purchased products.

Ingredients:

carrots – 1 kg;
vegetable oil – 100 ml;
garlic – 2-4 cloves;
seasoning for Korean carrots (without salt) – 20-40 g;
vinegar, sugar - 1 tbsp. l.;
salt - to taste;
onion, red pepper (ground) - optional.

Cooking method:

Grate all the root vegetables on a special grater, sprinkle with about 2 tablespoons of salt, and cover with water. Stir and leave for an hour.
After one hour, drain the water, taste the carrots - if they are salty, rinse with clean water and squeeze out.
Sprinkle with prepared seasoning and mix.
Add sugar, vinegar, stir and cover with a lid.
Heat the oil in a frying pan, add hot pepper, varying the amount to suit your taste. Add a finely chopped onion - it will give off its taste, but is not used in the dish itself.
Strain the oil and pour it into the base. Stir, add garlic.
Cover the salad with a lid. Leave to marinate overnight in the refrigerator.

Quick carrots in Korean

Cooking time: 20-30 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 130-140 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: Korean.
Difficulty: easy.

By choosing the right optimal recipe, you can prepare this Korean dish 5-10 minutes faster, which will allow you to set the table faster. True, in order for the salad to acquire the necessary taste, you will still have to wait at least half an hour until it is saturated with all the ingredients used. It’s very easy to prepare – you don’t need any great culinary skills.

Ingredients:

carrots – 600 g;
sunflower oil – 1/2 tbsp.;
vinegar - 2-3 tbsp. l.;
salt, sugar, black pepper (ground) - 1 tsp each;
garlic – 2-3 heads;

Hello, dear readers! Home preparations for the winter are in full swing. Cooking carrots yourself in Korean is not difficult. The right thing to do is to close it in jars - this is a sure way to preserve the vegetable almost until the next harvest. And not just save, but make a real ready-to-eat salad. Open the jar and enjoy. Moreover, I know one very tasty recipe for a spicy carrot snack, and today I will tell you about this yummy.

At home, Korean carrots are also called carrots. It can be eaten as an independent dish, or made as a vegetable treat. It is not necessary to immediately prepare a large amount of snacks, only if you want to stock up on it for the winter. And if you want to constantly bother, grate and cook a small portion of fresh carrots each time. But, in my opinion, the most delicious Korean salad is canned. During their stay in the jars, the carrots are soaked and saturated with the aromas of a specially prepared seasoning.

Presentation of seasoning in Korean

As for the actual seasoning for Korean carrots, I’m used to making it myself. Although there are many offers of this product on sale. For example, Chim-Chim sauce. I always prefer homemade seasoning. It tastes better this way and I am not limited in my possibilities. I add and subtract certain ingredients if necessary.

Over time, I developed the ideal composition for a Korean carrot recipe, where the most important ingredient is, of course, seasoning. With a certain skill in working with a grater, it cooks very quickly. And the step-by-step photos are just for beauty. I'm sure you could have done it without them.

I will cook Korean carrots quickly and deftly. The salad will be delicious - everyone is happy about it in winter!

A unique Korean carrot recipe

Carrots - 1.5 kg;
one head of garlic;
coriander (partially ground) - 2 tsp;
black pepper - 1 tsp;
red pepper - 1 tsp;
turmeric - 1 tsp;
vinegar 9% - 50 ml;
vegetable oil - 1/3 cup;
salt - 1 tbsp. l.;
sugar - 2 tbsp. l.

Did you notice that there are no onions in the recipe ingredients? I'll cook without it. For my taste, this vegetable is unnecessary in this salad. Let me start with the fact that it is best for you to purchase a special grater for preparing carrots in Korean. Approximately the same device as in this photo.

Until recently, I grated the vegetable on a regular grater, but it is inconvenient, and the shape is not what it should really be. We will assume that you have the necessary kitchen tools available, which means that then we will begin preparing the spicy snack.

How to grate carrots correctly

I wash and peel the carrots. I do the same with garlic, removing the husks.
I grate the carrots, running the blades along the entire length of the vegetable. The longer the “straw” is, the more correctly the recipe is prepared. I forgot to say, it is recommended to take large carrots. It’s convenient to rub, and the length of the straw doesn’t let you down.
Then I salt and sugar the grated vegetable. The final classic taste of the salad should be slightly sweet.
I mash the carrots with my hand. It is necessary for the juice to begin to stand out.

How to make a spicy carrot dressing

Now I run the garlic cloves through the press. If you don’t have a press, you can grate it using a simple grater. I add, one by one, all the seasonings prepared for Korean carrots, spices and vinegar. I mix the appetizer again.
Next is an important point. Heat vegetable oil in a frying pan. Thanks to this action, the winter preparation will last longer and the carrots will be better saturated with specific aromas. I don't add oil right away. I give it time to cool.
When it reaches a temperature that your hand can tolerate, pour the oil into the bowl with the rest of the ingredients and mix them. I cover the basin with a towel. I leave the salad alone for about four hours. Let more juice stand out, which I will then pour into jars of carrots.

In principle, anyone who wants to quickly eat it can already eat a Korean-style snack, bypassing this step. Well, I have one more stage ahead of me.

Sterilization and sealing of lettuce jars for the winter

Without sterilization, I didn’t dare to close the treat for the winter.

I treat the jars and lids with boiling water, adding vinegar to it.
I put the yummy stuff in a glass bowl, pressing it tightly.
I also pour the remaining brine into the container with the snack.
I place the containers, covered with lids, in a pan of water, at the bottom of which lies this little thing. I photographed it especially for you.

Is she needed for this? so that when the water boils, the jar of Korean carrots does not bounce and the marinade does not spill out of it. I sterilize 300 gram jars for 10 minutes. It is best to store salad preparations in a small container. They opened it and immediately devoured everything by both cheeks. If your jars are larger in volume, increase the sterilization time, but no more than 5 minutes.

Next, I carefully remove the jars, tighten the lid tightly, turn them over and cover them with a warm blanket. As soon as the winter preservation has cooled down, I put it in a cool and dark place to wait in the wings. ! Just imagine, frying beef. Then lightly simmer the meat with the addition of soy sauce and mix with a freshly opened jar of carrots. Here's your second course. Yummy!

The Asian taste of carrots is a trifle for us. We bought into the Korean tricks - that's true. The salad has become popular, we don’t want grub in Russian. We ferment the vegetable regularly and eat it in winter.

The click of the lid will spread the good news throughout the apartment, the jar of the preparation has been opened, I ask everyone to sit down at the table.

In parting, I wish you bon appetit and suggest you watch a video about preparing a classic carrot recipe from a master of Korean cuisine.

The specificity of Korean cuisine is expressed in the abundant use of spices, making the food very spicy. By the way, in Korean the same word is used to denote the concepts of “tasty” and “spicy”. In addition, thanks to the active use of red pepper, our most famous Korean dishes have a pleasant reddish color, which helps increase appetite.

In everyday life, “Korean seasonings” often mean a set of spices for preparing very popular Korean vegetables (carrots, cabbage, mushrooms), which are a modified (to suit European tastes) traditional Korean dish kimchi. A list of these spices is given below.

Basic spices and seasonings of Korean cuisine

Spices and seasonings that are especially common in Korean cuisine include the following.

Red hot pepper. It is used very widely both dry and fresh. Marinades and oils are infused on it, and added to soups, sauces, side dishes, meat and fish.

Ground black pepper. Equally common, it is intended to enhance the spiciness of almost all dishes.

Garlic “keeps company” with black and red peppers. The combination of two types of peppers and garlic gives a large number of flavor combinations depending on their percentage in the dish, and this is one of the main features of Korean cuisine.

In Korean cuisine, ginger is usually used fresh to add a unique taste and spiciness to the dish. For this purpose, peeled roots are finely chopped or grated and added to an almost finished dish.

Coriander. The recognizable taste of this seasoning is very characteristic of Korean cuisine sauces. Fresh cilantro (green coriander shoots) is generously added to salads.

Pepper oil (kochu dirim). It is used to add spiciness, aroma and a pleasant appearance to salads and hot dishes. It is prepared by heating fresh or dried red pepper in hot vegetable oil.

Soy sauce (kanjang). An oriental sauce that needs no introduction. It is prepared by adding mold to a mixture of boiled soybeans and roasted wheat. Later, mold growth is stopped by exposure to a concentrated saline solution. The finished mass is filtered and pasteurized before bottling. Soy sauce can be thick or thin, and its taste ranges from sweet to salty.

Soy paste with red pepper and rice (gochujang). A very hot seasoning, colored red due to the high content of pepper. Used as an independent dish, as well as in the preparation of sauces, meat and vegetable dishes.

Sesame oil. This type of oil is made by squeezing roasted sesame seeds and used for salad dressings or side dishes. Gives dishes a pleasant aroma and delicate taste.

Spices and seasonings for cooking Korean carrots

This very common snack in our area acquires its characteristic taste thanks to the extraordinary set of spices it contains.