Korean carrots are a popular snack that contains a variety of spices. It is not difficult to prepare a dish, adding new ingredients, you can achieve an original taste. Salads are made on the basis of spicy carrots, they are used as a side dish for sausages, meat, fish.
History of the dish
Many travelers who have visited South or North Korea are surprised - in these countries, no one has heard of spicy carrots. Other vegetables are popular here, and the main place on any table is occupied by kimchi - cabbage in a spicy marinade. But in Russia, Korean carrots are considered one of the most popular snacks. It looks spectacular on the table, goes well with other dishes, and has a pleasant rich taste. You can buy a snack in a store or in the market, but many housewives prefer to make it with their own hands.
Koreans living in the USSR were the first to make carrots in hot or cold oil with spices, vinegar and garlic. They were bored without the usual spicy dishes and were looking for an adequate substitute for national food. One of the most readily available root vegetables was carrots, which were used instead of the inaccessible Chinese cabbage. The new salad, which the Koreans themselves called "carrot", quickly fell in love with the locals.
How to make Korean carrots: interesting recipes
The basic set of products includes fresh carrots, vegetable oil (cottonseed, sunflower, corn), garlic, salt, vinegar and a set of spices. The most commonly used ingredients are coriander and ground red pepper. Some recipes include black pepper, and sesame seeds are substituted for coriander. It is possible to add sugar, which makes the taste of the dish more expressive.
For the salad to be tasty, the carrots must be bright and juicy. It is rubbed on a special grater, turning the root crop into very thin and long strips. The proportions of the ingredients may vary; to acquire the proper taste, the finished carrots should stand for 15-30 minutes. Some housewives use cold oil for pouring, others prefer hot oil. Onions can be added for added flavor.
A very interesting dish is a spicy Korean carrot with paprika. Fresh carrots (1 kg) are peeled, washed and grated on a special grater. The chopped onion is fried in a small amount of vegetable oil. When the onions are browned, remove the pan from the stove and allow the frying to cool.
Mix 4 tbsp in a separate container. l. table vinegar and 3 tbsp. l. Sahara. There, add 0.5 tsp each. ground red pepper and curry powder, 0.25 tsp. ground black pepper and tsp. paprika powder, pour 0.5 cups of vegetable oil and squeeze 6 cloves of garlic through a press. The dressing mixes well and is added to the carrots. Pre-fried onions are laid out in the salad, everything is mixed again. Such a salad is good as an appetizer or a side dish for fried meat.
A delicious and unusual option is a Korean carrot cooked under oppression. Grated carrots are lightly crumpled with your hands so that they let the juice out. Pour 0.5 cups of water into a saucepan, add 1 tsp. sugar and salt, 0.5 tsp each grated ginger and curry powder, 0.25 tsp chili peppers, coriander and bay leaf. The mixture is brought to a boil, then it is cooled and the carrots are poured over. Add 100 ml of wine vinegar and vegetable oil to the salad, squeeze out 3 cloves of garlic. After mixing, the carrots are placed under oppression for 6 hours, then they are squeezed out and served as a cold snack.
