This spicy, tasty and healthy appetizer according to the traditional recipe is very simple and quick to prepare. Korean carrots are not only an original side dish, but also a wonderful ingredient for a wide variety of salads, which is especially important on the eve of the New Year!
It is necessary
- For 0.5 kg of carrots:
- -refined sunflower oil - 0.5 cups;
- - ground coriander - 0.5 teaspoon;
- - hot red pepper - 1/4 teaspoon;
- - garlic - 4-5 cloves;
- - vinegar (apple cider or table vinegar) - 3 tbsp. spoons
- - sugar - 2 tablespoons;
- - salt - 0.5 tablespoon.
Instructions
Step 1
Rub the carrots with thin long strips. You can pre-purchase a special grater designed for carrots in Korean (in stores it is called that). You can cut the carrots yourself, but you will need accuracy and patience - the thickness of the straws should be no more than 3 mm. Place the grated carrots in a deep bowl.
Step 2
Rub the garlic on a fine grater or press with a crush. Pour it in a small slide on the carrots, without mixing.
Step 3
Pour half a glass of refined sunflower oil into a saucepan. Pour into it 2 tablespoons of sugar, half a tablespoon of salt, three tablespoons of vinegar, a quarter of a teaspoon of hot pepper, half a teaspoon of ground coriander. We mix everything. We put the pan on fire and heat to steam (almost to a boil), stirring constantly.
Step 4
Pour the warmed oil with spices onto a heap of garlic. Then mix the carrots, garlic and oil thoroughly. We cover everything with a tight lid and put in the refrigerator.
Step 5
You can use an even simpler method. Put the garlic together with the seasonings in the oil. After heating, pour the oil into the carrots, mix, cover and send to the refrigerator. If you do not want pieces of garlic to be present in the salad, you can strain the oil through a strainer while pouring.
