Korean carrots can be bought ready-made in almost any supermarket by weight or in a plastic container, vacuum bag. And as you walk past the spice department in the market, it is simply impossible not to notice the orange treat. However, Korean-style carrots cooked at home from fresh vegetables and without preservatives will turn out to be much healthier and tastier.
Those who want to find a similar dish with a familiar name in Korea will surely be surprised and shocked. Even in Korean cafes and restaurants, it cannot be found, let alone in ordinary stores. The fact is that a snack with this name does not officially exist among foreigners; the phrase was invented by Russian women in the USSR during the era of food shortages. And the prefix "in Korean" just hints at the pungency and piquant aroma of "overseas" food.
The classic Korean version of spicy carrots is prepared without ground hot pepper, but you can safely add this ingredient if your husband or son likes snacks "with a twinkle". An orange long carrot with garlic and spices is being prepared in just 15 minutes, which adds even more intrigue and surprise.
Ingredients
You can make Korean-style carrots at home from those products that are almost always available in the kitchen in the closet. You will need:
- 2 carrots;
- 1 onion;
- 2 cloves of garlic (as much as possible);
- 20 ml odorless vegetable oil;
- a teaspoon of coriander beans;
- 0.5 teaspoon 9% table vinegar
- a couple of pinches of granulated sugar;
- hot spices and salt to taste.
Step by step recipe
You can make a fragrant and spicy Korean carrot about an hour before lunch, so that it has time to infuse, absorb the taste of seasonings, the aroma of garlic, fried onions. The very direct cooking of vegetables takes 10-15 minutes, which is appreciated by housewives of any age.
The whole culinary process consists of simple steps that are familiar even to an inexperienced cook.
1) Peel the carrots, wash under the tap, grate on a special Korean carrot grater. It is the thin and long strips of orange vegetable that are suitable for preparing a spicy snack.
2) Transfer the carrot straws to a bowl.
3) Peel the onion, chop finely into cubes. Pour into a preheated pan greased with vegetable oil (you can also use olive or butter, depending on the preferences of the household).
4) Peel the garlic cloves, chop with a knife or pass through a press, add to the onion slices.
5) Fry the onion and garlic until golden brown, not scorching.
6) Spoon the wedges out of the pan, leaving a little less than a third. Reduce the fire to a minimum. Pour the sliced carrots into a frying pan over butter with pieces of onion and garlic.
7) Add salt, pepper, coriander seeds, granulated sugar, mix everything, heat in a pan for exactly 1 minute. Remove from heat.
8) Transfer the resulting Korean-style snack into a glass container or plastic container, pour in the vinegar carefully, stir.
9) Leave the Korean salad snack to cool and infuse in the cold, placing it on the balcony or outside, so that it absorbs the aromas of garlic, coriander, vinegar and ground pepper.
The most delicious Korean-style homemade carrots are obtained if they are cooked in the evening, and are eaten only the next morning. Serve an orange appetizer to the table chilled, with bread or main courses, meat, soup.
