Korean carrots at home - delicious salad recipes

The victorious march of Korean-style carrots began in Russia in the early 90s - after the liberalization of many laws and the practical opening of borders. Spicy - but in moderation, elegant due to its orange of all shades and color intensity, perfectly stimulating the appetite...

This salad of carrots, cut into strips of different thicknesses using a special vegetable grater, which became known as “Korean”, quickly gained popularity, becoming one of the best-selling.

The only problem is that the price is often high, which is puzzling considering the very low cost of the ingredients. Apparently, chefs value their ability to cook these carrots in such an exotic way so highly.

To remedy this situation, we offer you several recipes for cooking carrots in Korean, as well as combining them with some dishes. And he prepares it himself, thus reducing the cost of the process, not for the sake of dumping - but simply out of love for art.

Korean carrots at home for 1 kg of carrots

You can buy Korean-style carrots at the market or in a supermarket, but you shouldn’t overpay, since they are easy to prepare at home. For a large family, it would be best to prepare a similar savory snack per kilogram of juicy carrots.

Ingredients:

• large carrots – 1,000 g;
• salt – 4 tbsp. l.;
• vegetable oil – 5 tbsp. l.;
• granulated sugar – ½ tbsp. l.;
• vinegar essence (70%) – 1 tsp;
• garlic – 4-5 cloves;
• One onion;
• ground hot red pepper – ½ tsp;
• ground black pepper – ½ tsp;
• coriander – 1.5 tsp.

Cooking carrots is not difficult, since a mixture of seasonings for mild and spicy dishes is available. In addition, you can add herbs, lemon juice, and sesame oil to the appetizer. To quickly cook carrots in Korean, table, rice or apple cider vinegar is suitable.

Cooking method:

1. Wash and peel the carrots.
2. Cut the root vegetable into ten-centimeter pieces.

3. Cut the carrots on a special grater.
4. Place the carrot mixture in a bowl and season with salt.

5. Gently stir the carrots and leave for 25 minutes.

6. Mash the carrot mixture to release the juice.

7. Place grated root vegetables in a fine sieve.
8. Remove carrot juice.
9. Transfer the mixture into a container and add vinegar essence.

10. Coarsely chop the onion.

11. Finely chop the garlic with a knife.

12. Heat vegetable oil until smoking.
13. Fry the onion in oil until brown.

14. Remove onions from oil.

15. Add sugar to carrots.

16. Place the carrot mixture in a container in a heap.
17. Add red pepper and coriander to the carrots.
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18. Pour hot oil onto the top of the carrot mound.

19. Add black pepper and garlic.

20. Mix all ingredients of the dish.
21. Cover the container with a lid.
22. Place in the refrigerator for 5 hours.

Preparing such a dish is quite simple if you purchase a special carrot grater. The Korean version is unique by cutting carrots into thin, beautiful noodles, which cannot be done by hand.

You can mix carrots with salt with your hands, but only if you are wearing rubber gloves. Before putting the spicy snack on the table, you can sprinkle it thickly with sesame seeds.

Classic recipe

Before experimenting with different recipes, you should first try cooking Korean carrots according to a traditional recipe. From 1 kg of root vegetables you will get 800 g of snacks. This salad can become the basis for preparing various dishes, in particular liver cake.

For Korean carrots according to the traditional recipe, you need the following products:

• carrots – 1 kg;
• onion – 1 pc.;
• refined oil – 0.5 tbsp;
• regular vinegar - 45 ml;
• salt – 1 tsp;
• garlic cloves – 5-6 pcs.;
• paprika – 3 g;
• coriander – 1 tsp;
• black pepper – 1.5 g;
• cloves – 5 pcs.;
• sugar – 5 g;
• sesame oil – 5 ml.

Cooking method:

1. Peel the carrots, wash them, chop them in a Korean vegetable slicer or cut them into long thin strips.
2. Salt the carrots and season with pepper.
3. Let the carrots sit for at least an hour, then drain the juice and leave for the same time.
4. Chop the onion. It is advisable to chop the garlic with a knife, but you can squeeze it through a garlic press.
5. Grind spices (coriander, pepper, cloves).
6. Place onion in hot oil and fry until golden brown.
7. The appetizer dressing should not contain onions, so discard them after straining the oil.
8. Pour oil over the prepared carrots, add sugar, garlic, spices, and sesame seed oil.
9. Mix the salad ingredients and leave for about 2-3 hours.
10. Place the snack in a container or jar and refrigerate. The dish can be stored under appropriate conditions for 2 weeks.

How to make tasty and healthy apricot jam? Read the recipes HERE!

Korean carrots with ready-made seasoning for Korean carrots from the store

It is possible to prepare a high-quality snack only if you have the right bouquet of spices. Experts argue about what is better: using self-selected seasonings or purchasing ready-made ones.

It is worth clarifying that ready-made spices from unscrupulous manufacturers contain harmful additives, including monosodium glutamate. That is why you should choose a high-quality seasoning from a trusted manufacturer with natural ingredients.

Components:

• vegetable oil – 1 cup;
• carrots – 1,000 g;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• garlic – 7 cloves;
• vinegar – 50 g;
• seasoning “For carrots in Korean” - 60 g.

You can prepare spicy carrots by adding coriander, a mixture of peppers, tarragon, paprika, and cloves in equal proportions. If you don’t have accurate scales, you should purchase a store-bought mixture for pickling carrots.

You can add the spiciness of carrots yourself using garlic, which has been passed through a garlic press.

Cooking features:

1. Chop the root vegetable on a Korean carrot grater.

2. Heat vegetable oil to a boil.
3. Mix vegetable oil with carrots.

4. Add the prepared seasoning to the mixture.

5. Mix everything thoroughly with your hands.

6. Pour granulated sugar into carrots.

7. Pour vinegar into the carrot mixture and stir.
8. Salt the root vegetables.

9. Grate the garlic on a fine grater.
10. Add garlic to carrots.

With fruit or classic vinegar, carrots will marinate perfectly and will keep in the refrigerator for about 7 days. Korean carrots with ready-made seasonings are shelf-stable products, so they can be stored for future use.

Before serving the savory appetizer, stir it so that the spices rise from the bottom and cover the carrots.

Delicious Korean carrot and bean salad

The salad according to this recipe will turn out bright, elegant and incredibly tasty.

Take:

• Carrots – 350 gr.
• A can of red beans.
• Sweet pepper – 2 pcs.
• Lemon - half.
• Soy sauce - 3 large spoons.
• Garlic cloves – 2 pcs.
• Oil – 3 large spoons.
• Salt - a teaspoon.
• Red hot pepper - half a teaspoon.
• Parsley - a bunch.

Preparation:

1. Chop the root vegetable and place in a bowl. Add lemon juice there and stir.
2. Heat the oil, add finely chopped garlic, add hot pepper and lightly fry. Adjust the heat so that the oil does not boil.
3. Pour the oil into a bowl, mix thoroughly, transfer tightly into a jar and refrigerate.
4. After 6–8 hours, add canned beans, chopped sweet pepper and parsley to the salad.
5. All that remains is to pour in the soy sauce, stir the salad one last time and let it sit for another forty minutes.

Juicy and tasty carrots in Korean, just like in the store

Korean carrots have long been enjoyed by citizens of post-Soviet countries. Many of them buy the savory snack from the nearest supermarket, although it can be quickly prepared at home. The whole process will take half an hour and will not require overseas vegetables and spices in the refrigerator.

Ingredients:

• 1 kg. carrots;
• 8 cloves of garlic;
• 5 tbsp. l. vinegar;
• 120 ml. vegetable oil;
• 1 tsp. salt;
• 3 tbsp. l. Sahara;
• 1 tsp. allspice ground;
• 1 tsp. ground coriander.

Cooking method:

Peel the garlic, wash it and squeeze it through a press into a bowl. Add vegetable oil, granulated sugar and vinegar to it. Salt the future dressing and pour all the spices into it. Mix the mass thoroughly.

Using a Korean carrot grater or a special peeler, grate the carrots. If there is no grater, then cut the root vegetable into thin strips by hand.

Pour the prepared and infused marinade into a container with carrots. Mix everything thoroughly so that it is distributed evenly.

It is strictly forbidden to mash carrots to prevent them from breaking. Transfer to glass jars and leave in the refrigerator.

The finished snack must be infused in the refrigerator compartment for 2-3 hours. Experienced cooks say that you need to cook Korean carrots in the evening and leave them overnight so as not to eat them ahead of time. The aromas in the kitchen while cooking are simply dizzying. You can put carrots on the table as an independent snack or add them to a complex salad for a piquant twist.

Korean-style carrots at home - quick and tasty

No one will be able to order Korean-style carrots in Seoul restaurants. Asians know nothing about such a snack, which others consider their national dish. The fact is that this way of preparing the root vegetable was invented by Korean residents who emigrated to the USSR and could not find the Chinese cabbage they were accustomed to. It was the Koreans who decided to replace it with carrots, which were in abundance on Soviet shelves.

Let's prepare the following ingredients:

• large carrots – 1500 gr.;
• onions – 250 gr.;
• sunflower oil – 65 ml;
• garlic – 2 cloves;
• salt – 3 pinches;
• vinegar essence – 1 tsp;
• hot pepper – 1 tbsp. l.;
• paprika – 1 tbsp. l.;
• soy sauce – 1 tbsp. l.;
• dried cilantro – 1 tbsp. l.;
• granulated sugar – 1 pinch.

Step-by-step preparation:

1. Wash the carrots, remove peels and damaged parts. Chop the root vegetable along its entire length using a grater for a Korean snack.
2. The grated carrots should be thickly salted and mixed with your hands, slightly pressing the straws. Leave for 30 minutes until the vegetable releases its juice.
3. Finely chop the onion and fry it in hot vegetable oil. Squeeze the juice from the carrots and transfer to another bowl.
4. Using a press, squeeze the garlic into the grated carrots. Pour the finished hot fry directly onto the garlic puree.
5. Pour soy sauce and vinegar over everything, sprinkle with spices. Mix everything thoroughly with your hands and add sugar.

Korean carrots are a snack that can be prepared for future use. The fact is that it can lie in the refrigerator without any changes for up to 14 days. Carrots prepared according to the above recipe turn out juicy, moderately hot, spicy and very tasty.

Calorie content of the dish

If you love Korean carrots, eat them with pleasure, since their calorie content is not high, you don’t have to limit yourself, as long as you have enough health.

• Regular Korean carrot salad – 134 kcal. per 100 gr.
• Spicy salad – 132 kcal.
• Carrot salad with mushrooms – 71 kcal.
• Carrots with chicken – 141 kcal.
• Carrots with asparagus – 95 kcal.
• Cabbage salad - 113 kcal.
• Carrots with beans – 146 kcal per 100 g. salad

Korean carrots without vinegar - a quick recipe

Sometimes people do not want to cook Korean carrots at home or buy them in the store because their health does not allow them to eat dishes containing vinegar. There is a simplified recipe that is ideal for those who do not recognize the presence of this component in snacks.

List of products:

• 300 gr. carrots;
• 100 gr. onions;
• 40 gr. vegetable oil;
• 2 tbsp. l. lemon juice;
• 1 tsp. dried garlic powder;
• 1 tsp. ground coriander;
• 1 tsp. without a hill of table salt;
• ½ tsp. ground red pepper;
• 1/3 tsp. granulated sugar.

The most delicious Korean carrot recipe at home

Korean carrots prepared at home are much healthier than those purchased in a store or market, since they do not contain monosodium glutamate. The snack has an excellent taste, but it is too high in calories, because 100 grams contains approximately 112 kilocalories. Each cook can come up with his own version of the salad, varying the amount of vinegar and spices added. It is worth noting that for improved taste you need to periodically taste the snack, adding the missing ingredients.

List of products for snacks:

• 5 kg. carrots;
• 1 onion;
• 50 ml. sunflower oil;
• 3-4 cloves of garlic;
• 1 tsp. granulated sugar;
• 2 tsp. ground coriander;
• ½ tsp. salt;
• ground black pepper - to taste;
• 2 tbsp. l. vinegar.

Preparation:

Cut the onion into small slices. Place them in a frying pan with vegetable oil and place on the fire.

In the carrots grated on a special grater, be sure to first add garlic, passed through a garlic press. In a separate container you need to mix salt, sugar, coriander and pepper.

Remove the well-fried onion from the boiling oil with a spoon and transfer it to the carrots. Pour oil and vinegar into the future salad and mix thoroughly. Place in containers or jars and place in the refrigerator.

In the Korean carrot recipe, the grated root vegetable will have to be stirred periodically. If this step is in the recipe, then it is better to do it with your hands wearing hygienic gloves. The carrot mass is mixed carefully without pressure so that it does not lose its juiciness. The mixing process continues until crystals of salt and granulated sugar disappear from the surface of the snack.

Korean carrots and cabbage recipe

According to the recipe, the dish with cabbage is very similar to the classic, national version of the Korean version of the dish.

Take:

• Carrots – 4 pcs.
• Cabbage – 550 gr.
• Garlic – 1 clove.
• Bulb.
• Coriander - a teaspoon.
• Sugar - teaspoon.
• Oil – 5 tbsp. spoons.
• Salt and white pepper - half a teaspoon each.
• Table vinegar – 2 tablespoons.
• Chili pepper - a pinch.

How to cook:

1. Cut the cabbage into squares or diamonds, about 2 by 2 cm. Grate the carrots, add to the cabbage, immediately add salt and add the rest of the seasonings, except garlic and onions. Mix thoroughly and set aside for now.
2. Cut the onion and fry a little. Send it to the general mass, pour in vinegar, stir again and refrigerate overnight. In the morning, add garlic.

How to cook Korean carrots in hot marinade

In this unique version of the recipe, carrots grated on a special grater will not need to be stirred several times. The highlight is that seasonings will not be added to the appetizer one by one. The bouquet of spice aromas is fully revealed only if it is instantly placed in boiling sunflower oil.

Products for cooking:

• 1 kg. prepared carrots;
• ½ tbsp. vegetable oil;
• 60 ml. vinegar (6%);
• 2 tbsp. l. Sahara;
• 1 tsp. table salt;
• 6-7 cloves of garlic;
• ½ tsp. black pepper;
• ½ tsp. hot red pepper;
• 1 tsp. coriander

Cooking method:

1. Grate all carrot roots for a Korean snack. Place a saucepan or saucepan on the fire and pour vegetable oil into it.
2. Add granulated sugar, salt, and vinegar to the pan. Add all the spices and garlic, passed through a garlic press, into the liquid at once.
3. Bring the marinade to a boil, turn off. Pour hot brine over the prepared carrots and mix all ingredients thoroughly. Leave in a cool place for 24 hours in a container with a lid.

Professional chefs advise adding a minimum amount of seasonings to the appetizer, gradually adjusting the composition of spices to the desired result. The rich taste of the finished dish will not be achieved if you grate thin carrot roots or make the strips too thick. For piquancy, coriander seeds should be ground yourself with a pestle in a mortar, crushed in a coffee grinder or hand mill.

Delicious Korean carrots for the winter in jars without sterilization

Korean carrots are the most popular salad in Russia and post-Soviet countries. The appetizer is eaten as a regular salad or as a winter preparation. Korean carrots are prepared for the winter without additional sterilization, but jars must go through this process so that the preparation can be stored for a long time.

List of required ingredients:

• 2 kg. carrots;
• 2 onions;
• 500 ml. boiled chilled water;
• 1 tbsp. sunflower oil;
• 1-2 heads of garlic;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. vinegar essence;
• 2 packets of seasoning “For carrots in Korean style”.

Preparation:

1. Wash the carrots, peel them. Grate the root vegetables using a Korean carrot grater into long strips.
2. Add granulated sugar and salt to the water. Mix everything well, pour in the vinegar essence.
3. Pour the stirred marinade into the grated carrot mixture. Marinate the workpiece for at least 3 hours.
4. Pass the garlic cloves through a press or grate on a fine grater. Add garlic to carrots and mix. Add Korean carrot seasoning packets.
5. Finely chop the onion, fry in sunflower oil until golden brown. Pour hot into the carrots and knead thoroughly with a wooden spatula.
6. Divide the mixture into sterilized liter glass jars. Pour marinade and roll up with sterilized lids.

The most delicious and fastest recipe for Korean carrots at home - you'll lick your fingers!

The Korean carrot recipe can be repeated at home. Every home has its own signature recipe for this savory snack. It needs to be cooked, because in this case the carrots retain the entire vitamin and mineral complex. The basis for the delicacy is juicy orange carrots, but the spices for it vary. The proportions of components and the method of processing vegetable oil differ in different recipes.

Ingredients:

• 1 000 gr. juicy carrots;
• 1 tsp. rock salt;
• 1 tsp. ground black pepper;
• 1/3 tsp. hot red pepper;
• 1 tbsp. l. coriander;
• 4 large cloves of garlic;
• 100 gr. sunflower oil;
• 40 gr. apple cider vinegar (6%);

Preparation:

Grate thick cylindrical root vegetables using a special shredder. Sprinkle the grated carrots with salt, ground black and red pepper.

Add the entire volume of coriander to the salad mixture at once. Grate the garlic cloves on a medium grater.

Mix the carrot mass with your hands, squeezing it a little. Pour vegetable oil into it, mix everything thoroughly again. Add vinegar to the savory appetizer, stir with your hands and serve immediately or after a few hours.

You should not use unrefined vegetable oil in the recipe for a branded snack, because carrots can taste unpleasantly bitter. It is not prohibited to use corn oil to prepare a savory dish because it can be heated to a boil. The term for pickling root vegetables with seasonings has not been established, so each cook determines it from his own experience.

Authentic recipe for Korean carrots and onions

For this recipe, use red or white onions - they are juicier.

• For 1 kg. carrots, take a tablespoon of sugar, two - 9% vinegar, a level teaspoon of salt and 50 ml. vegetable oil.
• Onion – 3 pcs. (one less is possible).
• Garlic cloves – 4 pcs.
• Black and red pepper - a teaspoon each.

How to cook:

1. Grate the carrots and place in a saucepan. Add sugar, salt, pour in vinegar and leave to marinate. It is best to do this overnight and continue cooking in the morning.
2. Drain the resulting juice; it will not be needed. Add coarsely ground coriander.
3. Heat the oil, add the onion, cut into large rings, and fry until it turns brown (dark, as if burnt). Alternatively, for those who don’t like fried things, you can marinate the onions along with the root vegetables.
4. Pour hot oil over the salad, add peppers, garlic and leave to marinate for several hours.