Cooking perfect carrots in Korean: all the main secrets. How to cook Korean carrots at home - step-by-step recipes with photos

Carrot-cha. Salad with history. (Carrot in Korean)

Calling this dish a “Korean salad” is actually not correct. Well, they don’t cook it in Korea. Neither in the South, nor in the North. “We swam - we know.”

“Korean style carrots” comes from 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 radish or radish 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 with fresh fish and especially with fresh meat in the Soviet years there was tension, then gradually from the components of the salad heh ( or hwe) only one carrot left.

Among Russians, carrots prepared in this way have become very popular ever since sellers of Korean spices and salads appeared in the markets. Remember those narrow plastic bags with all kinds of salads? Here on Sakhalin, the Koreans marinated amazingly deliciously, probably everything that grows and floats. Including burdock and carrot and beet tops.

Who among us has not then tried to reproduce this salad at home, and with chagrin admitted that it was tasty, but not at all the same. Store-bought tastes better.

In fact, there is no correct recipe for making a 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 as when pickling cabbage, cooking carrot-choo you can select spices to suit your taste. Some people like a very hot salad, while others prefer a more delicate taste.

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

Carrots should never be grated using a regular grater. Used for cutting carrots special device. If you don’t have one, you’ll have to be patient and cut the carrots into thin strips lengthwise with a regular knife.

After the carrots are cut according to all the rules, salt is added, 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.

Stir by slightly rubbing the carrots with the marinade with your hands. The main thing is not to grind the vegetables themselves into porridge - your task is only to distribute the marinade evenly. Set the salad aside for 10-15 minutes - during this time the carrots should release juice.

Then a series of spices. The main seasoning is red hot pepper. Add it very carefully.

In addition to pepper, based on your taste preferences, you can add a few coriander seeds (although such a seasoning is not typical of Korean cuisine). But it's best to fry in a dry frying pan. sesame seed until light brown. Or add a few drops of sesame oil.

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

Stir.

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 whole appearance carrot-chi .

Carrots in Korean are spicy salad, which is not directly related to national Korean cuisine. It was invented by Korean emigrants who lived in Uzbekistan and Kazakhstan. Not finding suitable products for cooking traditional dishes, they decided to replace them with those they could find everywhere.

So, Chinese cabbage, from which indigenous Koreans prepare spicy dish kimchi, the settlers replaced it with carrots, as a result of which such a basic, but very tasty option snacks. This one is spicy light salad Russians liked it and took a strong position in the list of popular dishes.

So, you will need:

In addition, prepare 1 tablespoon of salt (without a slide) and 2 tablespoons of sugar. For the marinade you will also need 1 dessert spoon vinegar and 1 teaspoon each of red and black ground pepper.

Grate carrots correctly

First, let's prepare main ingredient- carrot. It needs to be peeled with a vegetable peeler and grated. At first glance, nothing complicated, but there is important nuance. A regular grater will not work for this, because the carrots should be thin and long, like a straw. That is why it is best to use a special grater, which you will find in any store at a very reasonable price.

Please note that if the carrots are a little dry, it is better to pre-soak them for 2-3 hours in water before grating them. cold water so that it absorbs moisture and becomes more tasty and juicy. This completes the most labor-intensive stage of preparing Korean carrots.

Add spices in time

For convenience, transfer the grated carrots into a deep bowl, sprinkle with sugar, salt and two types of pepper. You can also add curry powder, ground coriander or a special seasoning for Korean carrots, which is sold in the store. All these spices will make the taste of the salad more rich.

Preparing the dressing

Without proper dressing, Korean carrots will not be so juicy, so you should be careful at this stage. First of all, peel the garlic cloves and squeeze them through a garlic press onto the carrots. But don't rush to mix.

Next, heat the vegetable oil in a saucepan, but do not bring to a boil. Pour the oil over the garlic, after which you can safely stir the salad. At this point, we also recommend adding sesame seeds to the dish. It is not on the list of main ingredients, but with it Korean carrots will acquire a richer and more interesting taste.

Let's be patient

Now that all the cooking steps are behind you, simply transfer the carrots into an airtight container and put them in the refrigerator overnight. During this time, the carrots will give juice and marinate properly. You can store it in the refrigerator for up to two weeks, and every day its taste will become more piquant.

A pleasant bonus is that carrots prepared according to this recipe do not lose their useful properties. In addition, this is a fairly low-calorie dish, so feel free to add it to your diet, even if you are on a diet.

Spicy Korean carrots are a regular guest, both at holidays and at everyday table. In fact, this snack is a modified version of Korean kimchi. The magical transformation took place back in Soviet times.

Then the people from the Land of Morning Freshness, due to the lack of traditional components of their national dish(daikon radish and Chinese cabbage) decided to replace them with domestic carrots. The seasonings were classic Korean spices.

To prepare the salad, you will need a special grater, which can be purchased in the hardware department of the store. But if you use an ordinary one or cut the root vegetable into thin strips by hand, there will be no crime and it will not affect the taste in any way. The spicy-spicy taste of the salad harmonizes well with meat dishes, but whether it is beneficial remains a question.

Harm and benefit

The answer to the question about the benefits of the dish lies in its composition, which includes a pepper mixture, garlic, coriander, vinegar and, of course, carrots. The listed spices stimulate the secretion of gastric juice, increase appetite, improve digestion, and garlic is the No. 1 remedy in the fight against colds and some cardiovascular diseases.

Since carrots do not go through any preparation to prepare a snack heat treatment, then all the beneficial properties fresh vegetable stored in it. This includes the absorption of Beta-carotene, strengthening the visual organs, preventing cancer, as well as a complex useful minerals and vitamins necessary for the functioning of the body.

There are also a number of restrictions on the consumption of the popular snack. It is strictly contraindicated for diseases of the stomach and intestines, and for a number of acute diseases of the liver, kidneys and pancreas. Diabetics, allergy sufferers, and pregnant women should limit the amount of salad in their menu.

Thanks to the rich vitamin composition and moderate calorie content (about 120 kcal per 100 product), it can be consumed when dietary nutrition, however in very limited quantities and not as a main dish.

Korean carrots at home - step by step photo recipe

Carrots in Korean are probably already known to everyone. Some people prefer to buy it at the market, but it is better to prepare this dish at home and compare it with the one you are used to buying. A completely different taste and aroma will undoubtedly surprise and delight you.

Cooking time: 20 minutes

Quantity: 6 servings

Ingredients

Carrots: 1.1 kg
Garlic: 5-6 cloves
Ground coriander: 20 g
Black pepper: 10 g
Vinegar: 4-5 tbsp. l.
Vegetable oil: 0.5 tbsp.
Salt: a pinch
Sugar: 70 g
Walnuts: 4-5 pcs.

Cooking instructions

Korean carrots with cabbage - a delicious mix

Excellent light snack A salad made from a mixture of cabbage and carrots will serve. Extra pounds You won't be harmed if you keep the butter and sugar to a minimum. An additional argument in favor of this snack is its shelf life in the refrigerator. Having spent time once, you will be able to complement a variety of main dishes with it within 5-7 days.

Required ingredients:

0.3 kg each of cabbage and carrots;
2 medium onions;
40 ml sunflower oil;
20 ml vinegar;
10 g salt;
5 g ground coriander;
a little ground hot black pepper and chili.

Cooking steps Korean cabbage and carrot salad:

Using a kitchen scraper or knife, we rub the peeled mixture on a special grater for Korean salads. Cabbage leaves cut into small squares.
Crush the vegetables with pepper, salt and mix thoroughly.
Chop the peeled onion and throw it into a frying pan with hot vegetable oil. Remove from heat when the onion turns golden.
Strain the oil through a sieve onto the vegetables. Squeeze the remaining onion using a spoon and set aside. His role in the preparation of this salad is over.
Add garlic, passed through a press or grated on a fine grater, and the remaining spices to the vegetables.
Mix everything thoroughly, press down lightly with a plate and set aside in the cold to marinate. The salad will be ready to eat the next day.

Delicious salads with Korean carrots

The invention of Korean immigrants, beloved and respected by all of us, is an excellent snack in itself. At the same time, it is quite widely used in modern cooking as an additional or main product in a variety of salads, combining perfectly with meat and sausage products, eggs, mushrooms, fish and fresh herbs.

In a number of recipes you can find a combination with boiled or pickled ingredients. Whatever you choose, the result will be unusual, moderately spicy and invariably tasty. And it is better not to use mayonnaise, beloved by many, as a dressing, but to replace it with a mixture of olive oil and soy sauce.

Korean carrot and chicken salad

Not very fond of pure form Korean carrots those who spicy food not to my liking. However, in this salad, cheese, chicken fillet and eggs will help smooth out its excessive spiciness.

Required ingredients:

chicken breast;
4 eggs;
0.2 kg cheese;
0.3 kg of ready-made Korean carrots;
salt, herbs, mayonnaise.

Cooking steps tasty and not at all spicy salad:

Separate the chicken from the bones and skin, boil the meat in unsalted water, cool and chop, adding a little salt.
After boiling the eggs, peel them, separate them into yolk and white, the first three on the fine side of the grater, and the second on the coarse side.
Grate the cheese.
We lay out the prepared products in layers: chicken coated with mayonnaise sauce – spicy carrots – cheese with mayonnaise – whites with mayonnaise – yolks.
We use greens for decoration.

How to prepare a salad with Korean carrots and beans

The brighter and more beautiful our food looks, the better appetite and mood. The salad offered below does not need additional decorations, because its appearance already causes increased salivation, and rich taste Even picky gourmets will like it.

Required ingredients:

0.3 kg of prepared Korean carrots;
can of canned beans;
several bright bell peppers of different colors;
40 ml soy sauce;
2 sweet onions;
salt, hot chili, greens, lemon juice, olive oil.

Bright and appetizing preparing the salad as follows:

Drain the juice from the beans and lightly squeeze the carrot salad.
Chop the onion into as thin half rings as possible.
Chop greens, chili and bell pepper remove seeds and cut into thin strips.
Now you can start preparing the dressing; to do this, mix all the liquid products.
Combine all the ingredients and let the salad brew for about a quarter of an hour.
The finished appetizer will look more appetizing in a transparent salad bowl, the walls of which will not hide its rich colors.

Salad with Korean carrots and corn

The salad is extremely simple and moderately spicy, combining Korean-style carrots and corn grains, and crab sticks and an egg will add satiety to it.

Required ingredients:

packaging of crab sticks;
0.1 kg of prepared spicy carrots;
4 tbsp. l. sweet corn kernels;
1 cucumber;
2 eggs;
salt, mayonnaise.

Cooking procedure carrot-corn salad:

Boil the eggs, cool in cold water, cut and chop into cubes.
Cut the cucumber into strips.
We cut the sticks into thin rings.
Add ready-made Korean carrots and corn to the rest of the products, add salt to taste and season with mayonnaise.
Serve in a common salad bowl or in portions, using greens for decoration.

Recipe for salad with Korean carrots and sausage

This recipe will appeal to everyone who is tired of banal Olivier and is in search of something tasty, beautiful and hearty salad for the festive table. Moreover, you don’t even have to run around looking for rare ingredients; they are all available and can be found in the nearest supermarket.

Required ingredients:

0.2 kg cold-cut sausage (you can use “servelat”);
0.2 kg of prepared Korean carrots;
0.15 kg cheese;
1 large cucumber;
can of sweet corn;
mayonnaise.

Cooking procedure hearty and appetizing carrot and sausage salad:

Remove the protective film from the sausage, cut it into thin strips, and chop the cucumber in the same way.
Three cheese on a grater.
Drain excess liquid from corn.
Mix all the products and use mayonnaise for dressing.
Serving can be either portioned or shared. If your household members are not distinguished by their love for spicy carrots, you can replace it simply raw.

Salad with Korean carrots and ham

This salad will serve as an excellent appetizer for boiled potatoes. It is prepared almost instantly, and the result is nourishing and tasty.

Required ingredients:

0.2 kg of prepared Korean carrots;
large cucumber;
0.3 kg ham;
0.2 kg cheese;
2 eggs;
mayonnaise.

Cooking procedure ham and carrot snack:

Cut the ham into strips;
Grind the cheese using a medium grater.
Grate the cucumber on a large grater and leave it to release its juice for a while.
Cut the shelled egg into arbitrary cubes.
We lay out the salad in layers, grease each of them with mayonnaise: the first is a pillow of cheese, the second layer is half the meat, the third is half of the cucumbers squeezed out of excess liquid. We repeat the layers, finish the dish with a layer of carrots, and use herbs and olives for decoration.

Recipe for salad with Korean carrots and cucumbers

We suggest you experiment a little and master tasty, low-calorie and moderate savory dish, the ingredients of which are extremely simple, and the preparation process takes no more than 20 minutes.

Required ingredients:

3 large carrots;
2 large cucumbers;
3 garlic cloves;
1 onion;
salt, pepper, sugar;
5 ml vinegar;
60 ml soy sauce;
100 ml grows. oils

Cooking steps light, dietary carrot-cucumber salad:

Using a kitchen scraper, peel the washed carrots, grate them on a special grater or cut them into very thin long strips;
Pour vinegar over carrots, add salt, sugar, add a little hot pepper. Mix and crush the carrots a little with your hands so that they release the juice, cover with a lid and set aside for a while to infuse.
Cut the washed cucumber into thin strips, add them to the carrots and mix.
We pass the peeled garlic cloves through a press, add them to the salad, and then pour soy sauce and stir again.
Sauté the onion in hot oil, then pour it into a bowl with vegetables.
Leave for a couple of hours and serve, sprinkled with sesame seeds and chopped herbs.

The main thing in this salad is to cut the ingredients as thinly as possible, so they will marinate better.

How to prepare a salad with Korean carrots and mushrooms

Will do this salad both for holidays and for every day. A harmonious combination meat, pickled mushrooms and carrots will amaze your loved ones. If desired, pickled mushrooms can be replaced with a fresh analogue, fried in hot oil with onions. The resulting amount of salad is enough to feed four people.

Required ingredients:

chicken breast;
3 large cucumbers;
a jar of pickled honey mushrooms;
0.3 kg prepared Korean carrot salad;
mayonnaise.

Cooking steps mushroom salad with Korean carrots:

First, let's prepare all the components. Separate the chicken from the bones and skin, cook, cool and chop.
Cut the washed cucumbers into strips.
To decorate the display beautifully, we use a collapsible baking dish. We remove its bottom, and the ring itself, having greased its sides from the inside with mayonnaise, place it on a wide flat plate.
Place the chicken mixture on the bottom, grease it with mayonnaise, and lightly compact it. The next layer is mushrooms; we also layer them with mayonnaise. Then add cucumbers with mayonnaise. Carefully remove the mold and decorate the top of the salad with carrots.
We crush the freshly prepared delicacy with cheese. Before serving, we send it to infuse in the cold.

Delicious salad with Korean carrots and croutons

The last dish will appeal to all lovers plant food. The combination of crackers, spicy carrots and dried fruits makes its taste very unusual. And to increase the degree of usefulness, you can replace mayonnaise olive oil or its mixture with soy sauce.

Required ingredients:

0.35 kg of ready-made Korean carrot salad;
0.15 kg of crackers;
½ tbsp. beans;
0.3 kg prunes;
2 medium ripe eggplants;
1 medium tomato;
mayonnaise.

Cooking steps carrot salad with croutons:

Boil the beans in water with a pinch of soda.

This salad is very popular in our country today; it can be seen on festive tables, and in everyday life. Most often, this dish is purchased - not every housewife decides to try to repeat this dish at home, and it does not always work out successfully. We will reveal all the secrets real carrots in Korean.

First, some facts from history. Korean-style carrots are not a Korean dish at all, and people in Korea have never even heard of it. The fact is that it was invented by Korean immigrants already in the USSR, when for their beloved and traditional spicy salad from Chinese cabbage they could not find the main ingredient. Then they decided to replace it with carrots, which were abundant everywhere in the Soviet Union. Thus, carrots in Korean are an analogue of the traditional Korean dish"Kimchi".

Non-Korean residents of the post-Soviet space have become very fond of this salad ever since the first display cases with Korean snacks. It became a frequent guest on holiday tables and often began to appear in our daily diet. Naturally, lovers of the dish wanted to learn how to cook it with their own hands, but this is not so easy to do without knowing the secrets and tricks of cooking carrots in Korean.

To prepare Korean-style carrots at home with “that same” taste that we all love so much, you will need the following:

— A special grater for carrots in Korean (that’s what it’s called in stores), which allows you to cut carrots into long thin strips,

— Juicy carrots

— Vinegar 9%

— Vegetable oil

— Red burning coarse ground pepper

If you do not have a special grater for preparing this dish, you can use a regular one. coarse grater. I tried preparing this salad using both graters, and I’ll tell you that there is a difference - using a special grater, the carrots in the salad become more juicy.

The products listed are included in basic recipe Korean carrots, additionally garlic, sweet bell pepper, coriander, ground black pepper, sesame, fresh cilantro can be added, onions– it depends on individual taste preferences. It is not necessary to use coarsely ground red pepper, but this is the form in which the creators of the dish use it.

Here How I prepare this delicious salad:

Ingredients for 3-4 medium carrots:

carrots (not old) - 3-4 pcs.

onion - 1 small

sweet bell pepper - 1/2

salt - 1 tsp. no slide

sugar - 1 tbsp.

Korean spicy carrot seasoning - 2 tbsp.

garlic - 1 clove

vegetable oil - approximately 80 ml

vinegar 9% - 1/2 tsp. (don't overdo it)

Preparation:

It’s easier for me to use ready-made Korean carrot seasoning, but you can add all the spices separately. Then you need to put them (coriander, ground black pepper, sesame seeds, fresh cilantro, red paprika) in the salad, about half a teaspoon.

Grate the carrots. Salt and mince the carrots thoroughly, mixing them with salt to make the carrots more tender. Then I add spices, vinegar, very finely chopped garlic and sugar (do not stir yet). Cut the sweet pepper into thin strips and add to the carrots. Fry chopped onions in heated vegetable oil until translucent and pour this hot oil and onions onto our salad, directly onto the chopped sweet pepper and spices. Mix everything thoroughly with your hands (first with a spoon so as not to burn yourself with hot oil). Let the salad stand for at least 2-3 hours in the refrigerator and you’re ready to eat!

Sunflower oil for Korean carrots can be replaced with cottonseed or corn oil, as well as ghee.

If carrots are sweet on their own, then you don’t need to add sugar.

If you pour hot oil over black pepper sprinkled on top of carrots, it loses its bitterness and pungency, becoming instead very fragrant.

Ready-made Korean carrot salad can be served with meat and fish dishes, stewed vegetables and boiled potatoes. This salad looks very beautiful on a cabbage leaf. You can add some other products to the salad, for example, fried pieces of poultry, meat, seafood, and fish. You can mix Korean carrots with fresh cabbage, beets or celery; there are recipes even with pineapple. But in Russia, the most popular combination is a salad of Korean carrots with pieces of chicken, also very thinly chopped.
Gulhayo Rakhimova

Perfect carrots in Korean: learn 4 main secrets!

Korean carrots are a spicy salad that is not directly related to national Korean cuisine. It was invented by Korean emigrants who lived in Uzbekistan and Kazakhstan. Not finding suitable products for preparing traditional dishes, they decided to replace them with those that they could find everywhere.

Thus, the settlers replaced Chinese cabbage, from which native Koreans prepare the spicy dish kimchi, with carrots, resulting in this basic but very tasty snack option. This spicy light Russians liked the salad and took a strong position in the list of popular dishes.

So, you will need:

1 kilogram of carrots,
1 head of garlic
1/2 cup vegetable oil.

In addition, prepare 1 tablespoon of salt (without a slide) and 2 tablespoons of sugar. For the marinade you will also need 1 dessert spoon of vinegar and 1 teaspoon each of red and black ground pepper.

Grate carrots correctly

First, let's prepare the main ingredient - carrots. It needs to be peeled with a vegetable peeler and grated. At first glance, nothing complicated, but there is an important nuance. A regular grater will not work for this, because the carrots should be thin and long, like a straw. That is why it is best to use a special grater, which you will find in any store at a very reasonable price.

Please note that if the carrots are a little dry, it is better to pre-soak them for 2-3 hours in cold water before grating them so that they absorb moisture and become more tasty and juicy. This completes the most labor-intensive stage of preparing Korean carrots.

Add spices in time

For convenience, transfer the grated carrots into a deep bowl, sprinkle with sugar, salt and two types of pepper. You can also add curry powder, ground coriander, or a special seasoning for Korean carrots, which is sold in the store. All these spices will make the taste of the salad more rich.

Preparing the dressing

Next, heat the vegetable oil in a saucepan, but do not bring to a boil. Pour the oil over the garlic, after which you can safely stir the salad. At this point we also recommend adding sesame seeds to the dish. It is not on the list of main ingredients, but with it, Korean carrots will acquire a richer and more interesting taste.

Let's be patient

A pleasant bonus is that carrots prepared according to this recipe do not lose their beneficial properties. In addition, this is a fairly low-calorie dish, so feel free to add it to your diet, even if you are on a diet.