Do you want to cook your own Korean carrots at home with the same taste that everyone knows and fell in love with since the distant 80s? In this article, you will find all the secrets of this recipe, and you can implement it as well as Korean chefs.
Recipe content:
- Little tricks
- Ingredients
- Step by step cooking
- Video recipe
Today, this salad has moved from the category of holiday snacks into everyday food. However, his fans still remain, who use Korean carrots as one of the ingredients of any dishes. Well, in order not to buy this product in supermarkets and bazaars, where it is of rather dubious quality, let's learn how to cook it at home on our own.
Little Tricks for Cooking Korean Carrots
- The main taste of the dish is determined by the chosen carrots, which should be sufficiently juicy, ripe, firm and fresh. Dry and sluggish carrots will not make a tasty snack.
- Along with carrots, the final taste of the dish also depends on the oil, which experienced chefs recommend to heat up and make it fragrant. For this, all kinds of techniques are used. For example, chopped garlic with pepper is added to the heated oil, the carrots are heated and watered. Another option is to fry the onion cut into quarters until browned. Then remove and put sesame seeds, coriander, red pepper, which are heated over medium heat. This fragrant oil is poured over carrots.
- The secret of store-bought carrots lies in their taste, which is imparted by monosodium glutamate (a flavor enhancer). However, it is better not for them to improve the taste, since this is a rather harmful seasoning in the form of a white crystalline powder (by the way, in Asian countries it can be easily bought in any store and is added to all dishes, even homemade).
- If there is sweetness in the carrots, then you do not need to put sugar in the salad.
- If there is no time for lettuce infusion, or you do not like crispy carrots, then sweat the finished dish in the oven, or in a frying pan under a closed lid. The main thing is not to overcook the carrots, it should only become softer and slightly change color.
- The key point of the dish is slicing carrots into long thin strips. But for this you need to have a special grater. If not, you can chop the vegetable by hand. Well, if you will use it in the future for salads, then the shape of the slicing, in principle, is not important.
- Caloric content per 100 g - 134 kcal.
- Servings - 300 g
- Cooking time - 3 hours
Ingredients:
- Carrots - 300 g
- Garlic - 3-4 cloves or to taste
- Seasoning for Korean carrots - 1 tsp
- Ground coriander - 0.5 tsp
- Table vinegar 9% - 3 tablespoons or to taste
- Refined vegetable oil - 3 tablespoons
- Ground paprika - 1/3 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking Korean carrots
1. Peel the carrots, wash under running water, dry and grate on a special grater. But, as mentioned above, if you are preparing a Korean appetizer for salads or fillings, you can use a regular grater or food processor.
2. Prepare all the spices for the marinade. First, pour refined vegetable oil and vinegar into a small, deep container.
3. Then add ground coriander, paprika and Korean carrot seasoning.
4. Peel the garlic, wash and squeeze through a press into the marinade.
5. Add salt, black pepper and stir the dressing well.
6. Put the grated carrots in the container in which you plan to marinate and pour over the prepared sauce.
7. Mix everything well, close it with a lid and send to infuse for 2-3 hours in the refrigerator. Then use it as directed.
Using this recipe, you will have crunchy and delicious Korean-style carrots. However, I note that this dish can turn out a little differently each time. It depends on the quality of the carrots themselves.
See also the video recipe: Korean carrots in 10 minutes.
