Korean Carrot salad is very popular. It is loved by many and is often cooked. There are many recipes for this dish, and not only from one carrot. Salads are prepared quite simply and do not require much skill.
Classic recipe
The recipe for making "Korean carrots" in the classical way is one of the simplest and most affordable. You can make such a salad with a minimum of products. The main thing is that the carrots are healthy and fresh. The rest will be done by the seasonings, which are very important in this appetizer.
Required Ingredients:
- 500 g carrots;
- 2 tbsp. l. sunflower oil;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. hot red pepper;
- 3 cloves of garlic;
- 1 tsp coriander or to taste;
- 1 medium head of onion;
- 1 tbsp. l. without a slide of salt.
- You must first prepare a sharp knife or a special device (grater) for shredding carrots. Wash the fruits well. Clear. Cut into thin slices and then into strips. It is convenient to do this with a root vegetable grater.
- Fold into a deep bowl and season with salt. In this case, it is necessary, slightly pressing down, mix it with your hands. Try not to break the carrots. Set aside for 30-40 minutes.
- While the slices are infusing, cook the rest. Peel the garlic and onions. Chop the garlic in a convenient way: pass through a press, finely chop with a knife, grate. Onions do not need to be chopped. Cut it, for example, in half rings. It will only be browned. The best spice is coriander. It must be dried in a pan and pounded, leaving small grains. Mix sugar with red hot pepper and heat too, so that it turns red.
- Meanwhile, the carrots let the juice go. It should be drained. Squeeze out slightly. Put garlic, sugar with pepper, ground coriander on it. Lightly fry the onion in vegetable oil. Remove it and pour the boiling oil into a bowl. Mix everything well. Done. Let the salad stand for a while. It should be saturated with the aroma of spices.
Korean carrots with eggplant
Eggplant is a very healthy vegetable that goes well with carrots. And the salad prepared with them is delicious. It can be stored for several days without fear that it will disappear. In this appetizer, it is important not to "overheat" the eggplants so that they retain their firm flesh.
For the salad you need to take:
- 2 eggplants;
- 200 g of ready-made Korean carrots;
- 2 bell peppers;
- greens;
- sesame seeds for sprinkling.
- Wash the eggplants. Boil without peeling off the skin. Do not cook for a long time. Enough 5-10 minutes (depending on the eggplant). Cool by discarding in a colander. Remove the skin and cut the fruit into thick strips (pieces).
- Wash the sweet bell pepper and also cut into strips. Red and yellow fruits look beautiful in a salad.
- Put eggplants and peppers in the finished carrots. Mix. Give it a try. Top up to taste if required.
- When serving salad, sprinkle with sesame seeds and garnish with herbs.
