How to cook Korean carrots for the winter at home: a simple recipe with photos

Korean carrots are one of the most popular snacks in Russia. It is spicy, crispy, tasty and, when cooked correctly, healthy. It is consumed as an independent dish and added to multi-component salads.

In summer, everyone's favorite pickled carrots are inexpensive. But in winter, prices for fresh vegetables rise, so many housewives prefer to prepare food for the winter. Vegetables are also preserved in Korean style. How to do this and what variations of the popular recipe exist - read on.

Selection and preparation of carrots

To get a delicious snack, you need to choose quality products and prepare them correctly:

To prepare Korean carrots for the winter in jars, you need juicy and sweet carrots. If the vegetable is dry or bitter, the taste of the snack will deteriorate. Young root vegetables are considered the most delicious and juicy, so it is better to make this preparation in season.
If the carrots are not juicy enough, immerse them grated in boiling water for 20 seconds. During this time, it will be saturated with liquid, but will remain crispy.
The taste of Korean carrots depends on its shape. If you chop a vegetable using a regular grater, it will turn out tasteless and not crispy. For such a dish, be sure to use a special grater.
It is not recommended to eat the green parts of the root crop. They are bitter and spoil the taste of the entire snack.
Before grating carrots, they are peeled and washed. For preservation, this is done especially carefully so that dirt does not get into the jars and the snack does not spoil.
Long carrots work best for this dish. It makes neat pieces. Rub it along, not across. Special graters speed up this process and make it safer.

Selection and preparation of root vegetables

When choosing carrots for harvesting for the winter, you need to pay attention to the following nuances:

Color. The peel should have a rich and bright shade. These root vegetables contain many micronutrients.
Integrity. Carrots without visible deformations, dark spots and other flaws are suitable for harvesting. The shell should be smooth.
Consistency. Tough root crops are used for harvesting. It is difficult to grate a soft vegetable, and the appetizer will not be juicy.

Tops cut color. This part of the root vegetable should be bright green. If chemicals were used during the growing process, the cut will be a different color.
Presence/absence of processes. The latter indicate that the vegetable is overripe or that nitrates were used when growing the root crop.

Vegetables with black stripes are not suitable for preparing snacks. Such defects appear after the root crop is infected with pathogenic microorganisms. It is also not recommended to take vegetables with a greasy film on the skin that appears after treatment with chemicals.

Regardless of the specifics of the chosen recipe, the root vegetable is thoroughly washed under water and then chopped on a special grater. If desired, the vegetable can be finely chopped with a knife.

How to cook carrots in Korean for the winter

Korean carrots are a tasty and at the same time extremely simple dish . Even a novice housewife can handle its preparation. The main thing is to follow the instructions.

Ingredients:

carrots – 3 kg;
onion – 1 kg (optional);
salt – 2 tbsp. l.;
sugar – 200 g;
Korean carrot seasoning – 1 package;
table vinegar – 50 ml;
vegetable oil – 2 tbsp.;
ground red pepper (optional) – 1 tsp;
garlic - 2 medium sized heads.

Step-by-step instruction:

Root vegetables are cleaned and washed thoroughly. After that, they are ground on a grater.
Peel the onion and garlic and cut into small cubes.
All ingredients are thoroughly mixed with spices. Leave the carrots for 15-30 minutes so that they release their juice.
Prepare the brine. To do this, salt, sugar, vinegar, vegetable oil and the juice released by the carrots are added to the water. The mixture is boiled for 2-3 minutes.
The salad is laid out in sterilized jars, filled with brine and immediately rolled up. The jars are turned over and left for 8-12 hours under a blanket.

Subtleties of pickling carrots in Korean for the winter

Pickled carrots are made by mixing 9 percent vinegar, vegetable oil, coriander and other ingredients added depending on taste preferences. The main recipe for preparing such a snack is considered classic, which involves the inclusion of a minimum amount of additives.

During the process of pickling carrots, you can adjust the spiciness of the dish using various ingredients. Dried sesame seeds or soy sauce are suitable for this.

It is recommended to cook carrots with coriander and peas. This seasoning has a more pronounced aroma.

9% vinegar can, if necessary, be replaced with:

6 percent cafeteria;
wine;
apple.

For Korean carrots, sunflower oil is most often used, but corn oil is also suitable. It is recommended to heat the latter before adding it to the marinade, thereby enhancing the taste of the spices.

Harvesting carrots with and without sterilization

To prevent carrots from spoiling within several months, it is important to follow the technology for their preparation . There are two options for harvesting carrots: with and without sterilization.

With sterilization

Cooking Korean carrots with sterilization is the most reliable way to preserve vegetables throughout the winter . With this preservation option, the risk of salad spoilage is minimal.

Vegetables are sterilized if they were not filled with boiling brine during cooking . Otherwise, the cooking method and ingredients do not differ from the classic recipe.

Ingredients:

fresh carrots – 3 kg;
garlic – 15 cloves;
spice mixture for Korean carrots – 2 tbsp. l.;
salt – 2 tbsp. l.;
sugar – 1 tbsp;
vegetable oil – 100 ml;
table vinegar – 100 ml.

Preparing a winter snack with sterilization is easy. The main thing is to follow the recipe :

The carrots are peeled, washed and grated. Finely chop the garlic and mix with the grated vegetable.
Add spices, sugar, salt, vinegar and vegetable oil. All ingredients are thoroughly mixed.
Cover the salad with a lid and put it in the refrigerator for 12-24 hours. During this time, the carrots should release their juice.
The carrots, squeezed from the juice, are placed in clean, sterilized jars. The juice is evenly distributed between them.
Jars of carrots are placed in a saucepan and filled with warm water up to the shoulders. The liquid is brought to a boil and the winter salad is sterilized for 10-15 minutes.

Without sterilization

Korean carrots are harvested for the winter without sterilization. In this case, the vegetables are poured with boiling brine . Particular attention is paid to sterilizing dishes, otherwise there is a risk that the salad will spoil.

Ingredients:

carrots – 4 kg;
onion – 5 heads;
garlic – 3 heads;
spice mixture for Korean carrots – 3 packs;
odorless vegetable oil – 2 tbsp.;
sugar – 8 tbsp. l.;
water – 1 l;
salt – 2 tbsp. l.;
vinegar essence - 4 tbsp. l.

In this recipe, it is important to do everything as quickly as possible , then bacteria will not have time to get into the jars:

The carrots are washed, peeled and chopped on a special grater. Add spices.
The onion is peeled and chopped into small cubes.
Oil is poured into a frying pan and the onions are fried in it, and then mixed with carrots.
Garlic, crushed using a special crush, is added to the mixture.
Leave the carrots for 3 hours to let out the juice. Then it is laid out in jars, squeezing out the juice. The released brine is poured into the pan.
Pure water, sugar and salt are added to the brine. The ingredients are brought to a boil. Vinegar essence is added to the brine.
The resulting boiling marinade is poured into jars with carrots. The containers are closed with sterilized lids, turned upside down and left overnight under a warm blanket.

Korean carrot recipe

Making Korean carrots is not difficult. The cooking process takes only 15 minutes, plus a day for the marinade. Agree that 24 hours and 15 minutes for such a delicious dish, made independently with love at home, is quite a bit. What do we need to make Korean carrots?

Ingredients:

Fresh carrots 1 kg;
Garlic 4-5 cloves;
Red and black pepper 4 small spoons;
Vinegar 9% 2 large spoons;
Salt one and a half small spoons;
Sugar half a large spoon;
Vegetable oil 50 g.

In addition, in order for Korean carrots to be successful, in addition to the products, you will need to purchase a special grater. Using it, you can chop the vegetable into long thin strips, as required for this recipe.

So, how to cook Korean carrots?

Step-by-step cooking scheme:

We clean our main vegetable.
We grate the root vegetable in long strips on a special grater, which was mentioned above.
Add salt, sugar and vinegar. This is the basis of any marinade for Korean carrots, no matter how many recipe variations there are. Leave the dish to marinate in these spices for 30 minutes until the juices release.
After this time, the seasoning for Korean carrots comes into play. Add about 2 teaspoons of black pepper and the same amount of red – this is what gives it that unique spicy taste. What makes Korean carrots Korean carrots. We also add finely chopped garlic for additional flavor and spice. In general, seasoning for Korean carrots is a flight of fancy. Each cook adds something to his own taste: some coriander, some paprika, some onion... Experiment based on your preferences.
Heat the oil in a frying pan, but do not boil. And then we add it to the almost finished snack.
We leave the finished salad overnight, or even better, for a day, to marinate. After 24 hours you can already enjoy the taste!

Korean carrots for the winter

We found out how to make Korean carrots at home. But what if you have neither the time nor the desire to cook it every time? Prepare for future use! We present to your attention instructions according to which you can prepare Korean-style carrots for the winter. And one cold evening, if you want some spicy carrots, all you have to do is reach out and take out a jar of this wonderful snack.

How to cook Korean carrots for the winter at home? The set of ingredients for the preparation does not differ from the standard recipe for this salad. But there will be differences in the cooking scheme.

We clean and grate the root vegetable as described in the instructions above.
Chop the garlic and add to the carrots. Mix well and transfer it all into jars.
Pour boiling water over the resulting mixture and leave for 10-15 minutes.
After this, you need to take water into a separate container and add sugar, salt, vinegar and oil.
Now you need to put the marinade preparation on the fire, and after it boils, cook for another 1 minute.
We drain the previous water from the jars with carrots, and immediately, without taking breaks, fill it with the prepared marinade.
All that remains is to add pepper or some additional spices at your discretion to the almost completed preparation, and you can roll up the jars.
We turn the resulting preparations over, wrap them in something warm and leave our future snacks to “rest” for several months until they cool completely.

Korean carrots are a wonderful and easy-to-prepare dish that you can use to please your loved ones. I wish you creativity, success in cooking and, of course, bon appetit!

Recipe Variations

The classic recipe includes the carrots themselves, oil, vinegar and spices . Inventive housewives often add various ingredients to the salad, depending on which the method of preparation changes.

With homemade seasoning for Korean carrots

Most housewives add a ready-made spice mixture to Korean carrots. Such seasonings reduce the usefulness of the product. They contain flavor enhancers, usually monosodium glutamate.

To make the snack more healthy and tasty, it is recommended to prepare the seasoning yourself . You will need:

ground coriander seeds – 1 tsp;
ground red hot pepper – 0.5 tsp;
black pepper or a mixture of peppers – 0.5 tsp;
turmeric – 1 tsp;
dry granulated garlic – 2 tsp;
chopped fenugreek – 1 tsp;
favorite mixture of herbs or basil and marjoram - 1 tsp;
paprika – 1 tsp;
ground mustard seeds - 1 tsp;
dry dill and parsley – 1 tsp.

All ingredients are mixed. For 1 kg of vegetables take 1 tbsp. l. seasonings _ This mixture is suitable for any Korean snack recipe.

With cucumbers

Korean carrots with cucumbers is an unusual winter salad in which spicy and fresh flavors are intertwined . It looks bright and appetizing. Thanks to the cooking method, the cucumbers remain crispy and juicy.

Only young, unripe cucumbers are suitable for this snack . Otherwise, they will soften in the workpiece and spoil its taste.

There should be no bitterness in cucumbers . Before cooking, you should try one fruit. The bitter part is trimmed or peeled.

Ingredients:

spices – 2 tbsp. l.;
cucumbers – 2 kg;
carrots – 1 kg;
vinegar - 6 tbsp. l.;
garlic – 15 cloves;
sugar – 4 tbsp. l.;
vegetable oil – 6 tbsp. l.;
salt – 4 tsp.

Video recipe for delicious Korean carrots for the winter

Korean carrots, like other vegetables, can be prepared for the winter. The recipe is not at all complicated, but you can open such a salad for the New Year and present it to your guests. I think they will be delighted. After all, this is a wonderful snack. You will learn how to prepare it by watching the whole process in the video.

Ingredients:

Carrots – 1.5 kg
Vegetable oil – 50 ml
Garlic - 8-10 cloves
Salt - 3 teaspoons
Sugar - 10 tablespoons
Vinegar 9% – 50 ml
Ground black pepper - 0.5 teaspoon
Ground red pepper - 0.5 teaspoon
Coriander - 2 teaspoons

Try preparing this wonderful appetizer for the winter along with other vegetables. It is unlikely that you will regret spending your precious time on this. At all feasts, Korean carrots are always in demand. You can add it as an ingredient even to a holiday salad.

Advice from experienced housewives

There are several tricks that will simplify the process of preparing carrots and make the snack tastier :

It is not necessary to use a special mixture for Korean vegetables. Any spices that are at home or that the hostess likes are allowed.
Canned food is sterilized not only in the oven or a pan of boiling water, but also in the microwave. To do this, place the jar in the oven for 5-7 minutes.
For salt and sugar, it is better to taste not the vegetables themselves, but the juice that they have released. Then it will become clear what taste the appetizer will acquire after long marinating.
You don't have to follow the recipe exactly when adding spices, salt and sugar. You are allowed to vary the amount of ingredients to your taste.

The most delicious recipe for instant Korean carrots

This recipe will only take you a few minutes to prepare carrots. In just 10 minutes you can make a great appetizer to serve. This dish will help you out if guests suddenly arrive and you need to quickly serve them a treat.

Ingredients:

Carrots – 1 kg
Garlic – 5 cloves
Sugar - 1.5 tablespoons
Salt - 0.5 tablespoon
Ground coriander - 0.5 teaspoon
Paprika - 1 teaspoon
Hot pepper - a pinch
Vegetable oil – 100 ml
Vinegar 70% - 0.5 tablespoon

Preparation:

Cut the carrots into thin long strips or grate them on a grater with a special attachment. Place it in a dish, add salt and sugar. Next, stir gently, but do not squeeze it so that the juice does not release.

After this, add chopped garlic and all the spices and mix gently again. Lastly, add vegetable oil and vinegar. Stir lightly again and the dish is ready.

Classic Korean carrot salad recipe at home

At home or at the dacha, you can prepare this appetizer according to the classic recipe.

Ingredients:

Carrots 1 kg
Garlic 2 cloves
Sugar 1 tsp.
Salt 1 tsp.
Ground black pepper to taste
Ground red pepper to taste
Coriander seeds 2 pinches
Ground coriander 1 tbsp. l.
Onion 1 pc.
Table vinegar 9% 1 tbsp. l.
Vegetable oil 7 tbsp. l.

Preparation:

Grate the carrots with a Korean carrot grater. If you don’t have such a grater, cut it with a knife into long strips, cut into shavings, using a simple large grater

Add 1 teaspoon of salt, 1 teaspoon of sugar. Mix the mixture with your hands until the mixture releases juice.

Place chopped garlic, finely chopped onions in a bowl with carrots, also ground coriander, black and red pepper. We pour everything into one place so that all the spices are mixed into one spice.

Pour in vinegar and vegetable oil. Now we need to mix everything thoroughly

Cover the bowl with a lid and put it in the refrigerator for a day

The next day, sterilize the jars and keep the lids in boiling water for 5 minutes. Place the contents of the bowl into jars, evenly distributing the juice released by the carrots

To sterilize, place the jars in a large saucepan and boil for 10 minutes over medium heat from the moment of boiling. Cover the jars with lids without twisting them, and place a piece of cloth on the bottom of the pan.

Make sure that the jars do not come into contact with the bottom of the pan, otherwise they may burst. Fill with warm water and place the pan on high heat.

We roll up hot cans with a wrench, tighten screws

Check for leaks, cover with something warm, leave to cool for 12-14 hours

The salad is ready, you can keep it in the pantry. Try it, it’s very tasty.

Korean carrots: a recipe at home for the winter

Our favorite root vegetable is included in many salads, sauces, snacks, and marinades. Not a single feast is complete without a spicy salad, popularly called “Korean style”. This preparation will help out if guests unexpectedly appear on the doorstep. But a quick-cooked salad and one sealed in a jar taste very different. The peculiarity of preparing carrots for the winter is that the salad will have time to brew, be saturated with the aroma of spices, and become more aromatic and tastier. I really like this option. Moreover, I buy spices from experts; we have a small stall, the owner of which is a real Korean. Yes, the taste of their spices differs from ours in bags like heaven and earth. But if you don’t have it, you can use those that are available. The recipe is easy, it is prepared without sterilization, it saves time and simplifies the process so much that even a novice cook can easily prepare such a snack. The main thing is to strictly follow the cooking technology.

Ingredients:

carrots – 500g;
onion – 1 piece;
garlic (clove) – 2 pcs;
Korean carrot seasoning – 1 tbsp;
vinegar - 2 tbsp;
vegetable oil – 2 tbsp;
coriander to taste (I ground it first),
salt -1/2 tsp;
sugar – 1 tsp;
ground pepper (mixture of peppers) -1/4 tsp.

How to make Korean carrots for the winter

We choose carrots that are juicy, ripe, and without damage. Wash it thoroughly with a brush under running water. We peel and grate on a special grater, there is one on sale called “for preparing Korean salads.” Of course, you can do it simple, but it will look completely different.
Peel the garlic and onion from the covering jacket. Cut the onion into half rings, pass the garlic through a press. Mix with grated carrots.
Add salt, sugar, pepper, seasoning, coriander to the vegetable mass. Mix thoroughly and let sit for 20 minutes.
Then add vinegar (I use apple cider vinegar) and mix well again. Leave again for 20 minutes.
Heat vegetable oil in a frying pan and pour it into our future salad. Tip - sometimes I add dried cilantro to this hot oil and fry for one minute. Then I immediately pour it into the carrots.
Mix all the products again until they are saturated with oil. Let the salad brew for 3 hours.
During this time, we will sterilize the glass containers and lids. We pack the resulting mass into dry jars and immediately roll them up. Store only in a cool place. If you keep it at home, where the pantry is warm, the salad, alas, can “ferment.”

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Korean carrot recipe with seasoning for Korean carrots

Very tasty Korean carrots are the basis for many salads. It can be kept juicy for quite a long time without any flavor enhancers.

Ingredients:

Carrots 3 kg
Onions 0.5 kg
Sugar 0.5 cups
Korean spicy carrot seasoning 1.5 tbsp. l.
Vegetable oil 100 g
Garlic 2 heads
Salt 2 tbsp. l. no slide
Coriander 0.5 tsp.
Vinegar 9 100 g

Preparation:

We grate the washed carrots on a special grater for Korean carrots.

Chop onions

Place it in a frying pan and add oil. Place on the fire and fry a little until the onion is transparent.

We peel two heads of garlic, squeeze them using a press, and put them in a bowl. Pour seasoning for Korean carrots there, add salt and sugar. Mix everything in the bowl well

Place the contents of the bowl into the frying pan. Stir with a spoon and turn off the stove. The onion became transparent and a very tasty aroma emerged. We need the onions and hot oil to be saturated with all the spices.

Place some of the contents of the hot frying pan into a saucepan with some of the grated carrots

Pour a little vinegar over it, mix thoroughly with your hands, putting a plastic bag on your hand.

We repeat the process, add carrots, fry, pour vinegar, add half a teaspoon of ground coriander. We do this until we mix all the ingredients

Set the pan aside for 20-30 minutes, juice will appear at the bottom. Sterilizing jars in the oven

Time passed, the carrots yielded good juice and became softer under the influence of seasonings. We put it in jars. Add carrot juice and place tightly, up to the neck of the jars. Cover with sterile lids, do not twist. The lids were first kept in boiling water for 5 minutes.

Sterilization of cooked

For sterilization, take a large saucepan. To prevent the jars from cracking, place a towel or piece of cloth on the bottom. Pour warm water up to the hangers of the jars

Place the ingredients in a pan and turn on the stove. Boil over medium heat for 10 minutes, no longer needed

After sterilization, screw the lids tightly or roll them with a key.

Turn the jars over to ensure a good seal.

Cover with warm clothes and leave to cool for 12-14 hours. By this time it will have completely cooled down.

Korean carrots are ready, you can put them away for permanent storage

Try it, this is a very simple recipe.

Korean carrots for the winter - a classic recipe

This is the simplest recipe, traditional and does not require cooking.

Helpful advice!

When making Korean carrot salad for the winter, it doesn’t matter which of the proposed recipes you use, choose carrots that are sweet, juicy, and with a thin core. Grate the vegetable strictly on a special grater (in long thin strips). This way your dish will look especially appetizing, and its taste will certainly please everyone.

To prepare Korean carrots for the winter in the traditional way you will need:

3 kg carrots;
4 medium-sized onions;
2 small heads of garlic;
1.5 packs of 15-20 g. (4 spoons with top) Korean seasonings (sold in any store);
700 ml. distilled or boiled water, but always cooled (cold);
350 ml. vegetable oil (the oil should be odorless);
6 spoons of sugar (tablespoons);
2 or 2.5 (to taste) tablespoons. salt;
4 tablespoons of any vinegar (to your taste).

Classic recipe for cooking carrots in Korean for the winter - step by step with photos:

Wash the carrots thoroughly, peel them with a vegetable peeler, and grate them into a large bowl using a special Korean grater.

In cold (this is a prerequisite, there is no need to heat the water) water, dilute the salt and sugar until completely dissolved, and as soon as the products have dissolved, add vinegar essence to them and mix.

Pour the marinade over the carrots, using a spatula, carefully so as not to damage the beauty and structure of the vegetable, mix everything. Set the food aside for 3.5 hours.

Attention! If you choose a classic recipe for Korean carrots for the winter, then infuse the carrots in the marinade for at least 3 hours and no more than four at room temperature.

Peel the top husk from the garlic, press each clove through the garlic clove. If there is no garlic, you can grate the garlic on a fine grater or on the same grater as the carrots.

Add the garlic along with Korean seasoning and sunflower oil to the carrots, again mix all the ingredients carefully.

Seasoning and garlic should be added after the vegetable has been in the marinade for more than 3 hours.

Now you should work on the bow. It also needs to be peeled and cut to your taste into thin rings or halves of rings.

Place the onion in a frying pan, lightly greased with vegetable oil, and fry a little. The onion is ready when it acquires a beautiful caramel color. Add the hot onion straight from the frying pan to the carrots and mix all the ingredients thoroughly.

On a note!

We recommend stirring Korean carrot salad for the winter not with a metal spoon, but with a wooden spatula or any other wooden kitchen utensil.

Prepare, that is, sterilize the jars for your salad. In this case, it is best to take small screw-on cans.

Attention! Screw lids for preparing dishes for the winter should only be taken new; you can use used lids to close jars only if you do not plan to store carrots for a long time.

Place the cooked Korean carrots into jars, compacting the ingredients well. Leave about 2 cm on top of the container. Carrots in the marinade should leave some juice behind in the bowl where they were marinated. It needs to be added to each of the jars of salad, distributing it approximately equally.

Close the jars tightly with sterile lids and you're done. Korean carrots made according to the classic recipe should be stored, as in principle any other seaming, in a cool place. Shelf life 1 year.

How to deliciously prepare Korean carrot salad for the winter in jars

Another recipe for the most unique and delicious winter snack

Ingredients:

Carrots 2.5 kg
Sugar 2.5 tbsp. l.
Salt 2.5 tbsp. l.
Soy sauce 4.5 tbsp. l.
Vinegar 9 2.5 tbsp. l.
Coriander 5 tsp.
Onions 5 pcs.
Sunflower oil 400 g
Ground black pepper 4 tsp.
Garlic 9 cloves

Preparation:

Take the washed carrots and grate them on a coarse grater.

If you remove all the trimmings, you get about 2 kg

Add sugar, salt to the pan, pour soy sauce, vinegar, add coriander

Mix everything well and squeeze with your hands so that the carrots release their juice.

After stirring, leave the pan to marinate for 20 minutes. At this time, fry the onions in sunflower oil. Take 4-5 medium-sized onions, cut them into half rings, pour vegetable oil into a frying pan and fry until golden brown.

If you don't like onions in this preparation, you can remove them from the oil. I love it, so I leave it. Place the fried onion in a pan, add ground black pepper

Pour hot sunflower oil on top, immediately close the pan with a lid and let stand for 30 minutes. The workpiece has settled, squeeze out 9 cloves of garlic using a press

All ingredients are put in, finally mix the vegetables with your hands. Tamp a little so that the juice comes out on top. Let's put the workpiece in the refrigerator to marinate for a day; to do this, put it in a salad bowl

The next day the carrots are ready and you can eat them. It turned out to be very spicy; if you don’t like it, you can add less pepper.

Preserving lettuce for the winter

Let's move on to preparing the salad for the winter; to do this, sterilize the jars for a couple of 10 minutes.

Place vegetables in jars and press with a masher

Close with sterile lids, which were kept in boiling water for 5 minutes. As a result, we ended up with several jars of very tasty salad.

We did not sterilize the workpiece, so we will store it in the refrigerator. If you sterilize for 10 minutes, you can store it in the pantry at room temperature.

To do this, take a large saucepan, put a towel on the bottom, and pour warm water. Place inside the workpiece. Heat until boiling, then reduce heat and simmer for 10 minutes. In this case, the jars should be covered with lids, but not screwed on.

After sterilization, the lids are screwed on and the jars are checked for leaks. Wrap yourself in a blanket and cool for 12-14 hours

After sterilization, Korean carrot salad can be kept in the apartment and ready for consumption at any time. I recommend trying this recipe, you will lick your fingers.

Delicious Korean carrots for the winter with seasoning without sterilization

For the preparation you will need:

carrots 3 kg;
garlic – 15-17 cloves;
a package of spices for Korean carrots (you can add more, it will be richer and spicier);
1300 ml. water;
sugar 17 tablespoons;
salt 3-4 tablespoons;
550-650 ml. vegetable oil;
9 percent vinegar 10 spoons.

How to properly and tasty cook boiled carrots in Korean for the winter with seasoning - step-by-step recipe:

Wash the carrots, peel them using a vegetable peeler, and grate them in Korean style. Add garlic chopped with a knife or garlic to the carrots. Mix the ingredients.

Advice!

Take garlic to your taste, you can take more or, on the contrary, less, as you like. If Korean winter carrots with seasoning are prepared for children, it is better to make them less spicy; for men, as a rule, on the contrary, it will taste better if it is spicier.

Add the seasoning to the carrots and garlic, mix the dish well, and set the vegetable mixture aside for half an hour (you can leave it for a longer time, for example, an hour or an hour and a half). You need the carrots to release a little juice.

While the carrots with seasonings are infused, sterilize the jars and boil the lids for rolling or screwing the jars. Place Korean-style carrots in jars, leaving about one and a half to two centimeters on top of the container.

Place the ingredients for the marinade in a saucepan: vegetable oil, water, vinegar, granulated sugar and salt. Bring all these products to a boil, stirring to dissolve the solids in the marinade. Boil for no more than five minutes, two or three is enough.

Pour the hot, boiling marinade directly from the stove over the carrots, roll up the jars, shake them several times, turn them upside down, wrap them in a blanket and leave them to cool for a day.

Attention! If you use screw jars, then there is no need to turn them over; just screw the lids on tightly and shake the containers several times, then wrap them until they cool.

Korean winter carrots with seasoning are ready. It will taste crispy, but semi-cooked, very tasty and aromatic.

Korean cucumbers and carrots are the most delicious recipe for the winter without sterilization

Korean carrots can be prepared with the addition of other vegetables.

For you, carrot and cucumber salad, very tasty

Ingredients:

Cucumbers 2 kg Carrots 0.5 kg Sugar 100 g Salt 50 g Vegetable oil 25 g Garlic 3-4 cloves Coriander 12 tsp. Vinegar 9% 30 ml Ground black pepper 12 tsp. Ground chili pepper to taste

Preparation:

Grate 0.5 kg of washed carrots on a Korean grater. If it is not there, then you can grate it on a large ordinary one or cut into thin strips with a knife

Grate the carrots, cut the cucumbers into small cubes. There are several ways to cut cucumbers into slices, strips, grate, cut into shavings

Mix carrots with cucumbers

Press out 4 cloves of garlic

Mix all ingredients well

Set the pan aside so that the vegetables marinate, soak together and release juice.

Let's make the marinade, for this we pour 100 g of sugar, 50 g of salt, coriander into a saucepan, add ground black pepper, red hot pepper. Pour oil, 9% vinegar

Heat the contents over medium heat, stirring constantly until it boils. Cook for 1 minute and turn off the heat

Pour the boiling marinade over the vegetables, finally mix

Place the preparation in clean, sterilized jars

Tamp the salad well and pour brine on top

We screw on the sterile lids, which we kept in boiling water for 5 minutes, and put them in the refrigerator.

The salad is ready for the winter, but you can start eating it right away. For storage outside the refrigerator, the workpiece must be sterilized. Maybe someone will like the recipe, try it

The recipe is very simple, and the salad will be very tasty.

Korean carrots at home - a real recipe

Morkovcha is the name of this dish. The ingredients include monosodium glutamate or Korean salt, as it is also called. This is a special food additive to enhance taste. But if you don't find it, then it's okay. This appetizer will be incredibly tasty without it. So try it.

Ingredients:

Carrots – 2 kg
Salt - 2 tablespoons
Sugar - 4 tablespoons
Paprika - 1 tablespoon
Vinegar 9% - 2 tablespoons
Cilantro - not a big bunch
Vegetable oil - 0.5 cups
Onion - 1 pc.
Monosodium glutamate - 1/3 teaspoon (you can do without it)
Ground coriander - to taste
Ground red pepper - to taste
Garlic - to taste

Preparation:

1. Cut the carrots into strips and place in a deep dish. Add 1 tablespoon of salt, mix well and leave for 10-15 minutes. During this time, she should let out the juice.

2. Peel the onion and cut into half rings (or at your discretion, there is not much difference). Heat a frying pan, pour in some vegetable oil (no need to be stingy) and put it there. Fry until translucent. Then move the onion to one half, and give the other half ground red pepper and paprika. Pour the seasoning directly into the vegetable oil and lightly fry, stirring.

3. Next, add salt to the infused carrots, add sugar, ground coriander, chopped garlic (you can put it through a press) and monosodium glutamate. Add onions and fried peppers with vegetable oil from the frying pan.

4. Coarsely chop the cilantro leaves and add to the “common pot”. You can add a little more red hot pepper if desired. Mix everything thoroughly and serve. This is how we got this cool carrot-cha.

Korean carrots for the winter

Appetizing, juicy carrots, marinated in Korean, are one of the favorite snacks of vegetarians and lovers of vegetable dishes. The spicy snack is not only tasty, but also rich in healthy vitamins and microelements.

Ingredients:

• carrots – 800 gr; • chilli peppers – 1/3 part; • garlic – 3 cloves; • spice mixture for Korean carrots – 3 tbsp. l.; • refined sunflower oil – 2/3 tbsp.; • table vinegar – 2 tbsp; • salt to taste.

Preparation:

1. Grind the peeled and washed carrots on a grater or with a knife into thin, long strips.

2. Pass the garlic through a press, and cut the hot, seeded pepper into small pieces. Leave these components for now.

3. Add all the spices to the container with carrots and lightly mash them with your hands until the juice releases. Leave to infuse for 30-40 minutes.

4. Heat vegetable oil to a boil and pour into carrots. Mix well.

5. Add hot pepper and garlic, mix thoroughly again. Add more salt if necessary.

6. Leave the snack at room temperature for 6-8 hours or put it in a cool place for 12 hours.

7. After infusion, the vegetable delicacy is completely ready for consumption. In order to preserve the spicy snack for a long time, it is placed in prepared jars and sealed with screw caps. Store in the refrigerator.

Advice! To prepare Korean carrots for the winter in jars, you can use seasoning for Korean carrots, or you can replace it with other spices to your taste.

Korean carrots for the winter: the most delicious recipe

Korean-style pickled carrots are a favorite appetizer for many, but you can safely prepare them for the winter so that, when the opportunity arises, you can treat them to guests and loved ones gathered at a friendly table. Fragrant and piquant carrots are always popular at the table, so be sure to roll them up. Canned carrots can be stored for a long time, which is very convenient. If you have collected a large harvest of carrots in your garden, but there is absolutely no place to store them, then canning will always help out. Jars of Korean appetizer can be placed in the cellar and eaten in winter as a savory addition to the main dish.

What we need:

500 gr. large carrots;
3-4 cloves of garlic;
3 tbsp. vegetable oil;
1 medium sized onion;
1.5 tsp. seasonings for Korean vegetables;
1.5 tbsp. l. vinegar (9%);
0.5 tsp paprika;
0.5 tbsp table salt;
0.5 tbsp Sahara.

We clean and rinse the carrots, then make thin long shavings out of them; an ordinary Korean vegetable grater will help us.
For the marinade, mix vinegar, salt, sugar, other spices and garlic squeezed through a press. Stir the marinade until all the sugar and salt crystals dissolve. Before using carrots, taste them. It can be so juicy and sweet that it doesn’t need much sugar. Half a tablespoon of sugar is the norm for sweets, don’t add more.
Mix grated carrots and aromatic marinade. Let it stand aside for 15 minutes, soak and marinate.
We chop the onion into half rings to make it easier to remove later.
Fry it in vegetable oil until it has a characteristic aroma. This way we make the oil more aromatic. Remove the onion from the oil and strain it through a sieve. We don't need the bow anymore. And then we use the oil.
Pour it into the carrots and mix the vegetable mass with a spoon.
We fill clean steamed jars with the preparation, and pour the juice that has been released into the jars.
Immediately roll up the lids and place in a cool place until winter.

Author: Natalya

There are a lot of options for preparing this snack. This salad will be very useful in winter as an addition to dinner or as a snack. I recommend that you try to cook it too.

Korean carrots for the winter in jars

Absolutely everyone loves Korean carrots, imbued with garlicky and spicy aroma! It is not only tasty and appetizing, but also very healthy. And preparing it for future use in jars for the winter will not be difficult even for a novice housewife; our step-by-step recipes with photos will help with this.

Ingredients:

• carrots – 1.5 kg; • onions – 250 g; • garlic – 1 head; • sugar – 0.5 tbsp; • salt – 1 tbsp. l; • 9% table vinegar – 50 ml; • vegetable oil – 50 ml; • seasoning for Korean carrots – 0.5 sachet.

Preparation:

1. Grind the carrots using a Korean grater or food processor. If they are not available, you can cut the vegetable into long, thin strips with a sharp knife. 2. Add garlic passed through a press. 3. Pour all the seasonings, salt, sugar, vinegar into the vegetable mixture. 4. Pour oil into a frying pan and fry finely chopped onion until golden brown. 5. Pour the roast into the carrots. 6. Mix thoroughly, cover with a lid and put in the refrigerator for 12-16 hours. 7. The delicious snack is already ready, you can try it. But, for long-term storage, it must be placed in sterile jars, pouring the released juice on top. 8. Sterilize the jars in a saucepan with boiling water for 10 minutes. 9. Cool and put in a cool place.

Advice! For recipes with a lot of seasoning, it is not recommended to grate the carrots too finely.

Korean carrots for the winter in jars - 5 very tasty recipes

Delicious, spicy, Korean-style carrots are always present in our diet. Of course, in winter you can buy it and prepare such a snack

So, we immediately start eating it. It’s impossible to look at such beauty and you immediately want to try it.

Rolled up in glass jars, it will last for a year, and when consumed, it remains fresh and crispy. And in winter, when we open it, you can try it right away.

Korean carrots with carrot seasoning

Homemade, delicious preserves are always at the center of the everyday or holiday table. To provide your family and guests with fragrant Korean-style carrots, try preparing them in jars for the winter for long-term storage, using recipes without sterilization.

Ingredients:

• carrots – 500 g; • white onion – 1 piece; • garlic (medium size) - 2 cloves; • sugar - 1 tsp; • soy sauce - 1 tbsp. l; • vinegar 9% - 1 tsp; • allspice (black, ground) - 0.5-1 tsp; • coriander (ground seeds) - 0.5 tsp; • vegetable oil - 100 ml; • salt (to taste) - 0.5 tsp; Preparation:

1. Peel and wash carrots using a Korean grater or cut with a knife into thin, long strips.

2. Next came the turn of all the seasonings, vinegar, soy sauce, salt and sugar.

3. Mix these ingredients with carrots and let it brew until the juice releases.

4. Fry the onion until golden.

5. Make a hole in the carrots, put the fried onions in there, add ground pepper and pour boiling oil over them. Close the lid.

6. After half an hour, open the lid and add finely chopped garlic, mix.

7. Put it in a cool place for a day.

8. The next day, compact the vegetable mixture into clean and sterilized jars and pour in the juice that has released evenly.

9. Sterilize half-liter jars for 10 minutes. Seal with lids, cool and store in a cool place.

Classic Korean carrot recipe

In order to prepare carrots in Korean, there is a universal recipe , one might say, a classic one, with its help you can make excellent preparations for the winter. This recipe is good because the carrots are poured with cold marinade and the vitamins in the carrots are completely preserved.

This is interesting: Green beans: features of cultivation and care in open ground

Ingredients:

sweet juicy carrots 1.5 kg.
Selected onions 2 pcs.
garlic large cloves 6 pcs.
0.5 liters of water
chopped coriander 2 teaspoons
sesame seeds 1 tbsp. spoon
ground black pepper 0.5 teaspoon
vinegar 9% 4 tbsp. spoons
granulated sugar 4 tbsp
olive oil 200 ml
finely ground salt

Sequencing:

The carrots are peeled, washed, and twisted into long strips.
Carrot sticks should be lightly salted, mixed and left for a while until the juice releases.
All the necessary spices are added to the carrots, the mixture is kneaded.
The peeled onion is finely chopped and fried in oil until light brown.
The hot oil remaining after frying the onions is poured into carrot sticks with spices.
After mixing, add crushed garlic and fried onions.
The resulting mass should be infused in a saucepan with a lid for several hours.
For the marinade, use boiled cold water. Granulated sugar and salt are diluted in the liquid, and vinegar is added after dissolution.
The marinade is not cooked. The cold prepared solution is combined with infused carrots, placed in sterilized jars not too tightly and sealed with sterilized iron lids.
The jars are immediately put into storage. Workpieces of this type must be stored in very cold places. Better in the refrigerator.

Korean carrots with sterilization

Korean carrots are a modified kimchi recipe whose main ingredient is Chinese cabbage. For this dish, the carrots should be sweet and have a bright color. Then the salad will be extremely tasty. It should be grated on a grater specially designed for this dish in long strips.

Ingredients:

• carrots – 1 kg; • garlic – 5 cloves; • sugar – 1.5 tbsp. l.; • salt – 0.5 tbsp. l.; • ground coriander – 0.5 tsp; • paprika – 1 tsp; • hot pepper – a pinch; • vegetable oil – 100 ml; • vinegar 70% – 0.5 tbsp. l. Preparation:

1. Wash and peel the carrots and garlic cloves. 2. Three peeled carrots on a grater. 3. Add sugar and salt to it, stir slowly so that the carrots do not break and the juice does not leak out. 4. Rub the garlic into the carrots using a fine grater, and add spices here. And shake it up a little. 5. Water with vegetable oil and vinegar. Mix everything again. 6. Carrots are ready to eat. In order to preserve it for the winter, you need to put it in jars, compact it tightly, cover with lids and sterilize for 20 minutes. 7. Korean-style carrots prepared this way can be stored for up to a year in a cool place.

Korean carrots can be harvested for the winter. At any time, you can take out a jar of aromatic, spicy snack and treat your household or guests with it. You can prepare a vegetable delicacy without sterilization and with it; in any case, it will retain all the useful microelements and vitamins.

Author: Maria Sukhorukikh
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Korean carrot recipe

In order to prepare Korean carrots for the winter, you should choose only sweet and juicy varieties of carrots, then the snack will be especially tasty.

Ingredients:

1.5 kg peeled carrots
1 large head of garlic
2 tbsp. spoons of spices for Korean carrots
3 glasses of clean water
10 tbsp. spoons of granulated sugar
2 tbsp. spoons of coarse salt
250 ml vegetable oil
6 tbsp. spoons 9% table vinegar

Procedure:

Peeled and washed carrots are twisted into strips using a machine.
Peeled garlic is ground in a chopper.
Carrots and garlic are combined, spices are added, everything is mixed.
The vegetable mixture should sit for half an hour until the juice releases.
To prepare the marinade, vinegar is poured into the water, salt, granulated sugar and vegetable oil are added.
The prepared solution is cooked and brought to a boil; after boiling, it turns off after a few minutes.
A juicy mixture of carrots and garlic is placed in sterilized jars, poured with boiling marinade and rolled under iron lids.
The rolled up jars are turned upside down and wrapped in a warm scarf.
After final cooling, take it to a cool place.

Korean carrots for the winter in jars - very tasty (without sterilization)

You can stock up on carrots in Korean for future use. So, on occasion, take out a jar of your favorite snack and enjoy! It can also be used as a main dish, added to salads, wrapped in pita bread, and so on.

The recipe is simple and does not require sterilization. Due to the lack of heat treatment, the straws will be crispier and juicier. But, such a preparation is stored exclusively in the refrigerator.

We will need:

Fresh carrots – 3 kg.
Onions – 4 pcs. medium size
Salt – 2 tbsp. l.
Seasoning for Korean carrots – 2 packs
Vegetable oil – 1.5 cups
Cold boiled water – 500 ml.
Garlic – 2 heads
Nine percent vinegar – 10 ml.
Granulated sugar – 6 tbsp. l.

Let's start cooking:

We start, of course, by preparing the main ingredient. Wash, clean and fill with cold water completely. Let it take an invigorating bath for 1-2 hours to make the vegetable juicier.

Then we grate it on a special grater for Korean vegetables. Transfer to a bowl where you plan to marinate the mixture.

Take boiled cold water (half a liter). Dissolve salt and granulated sugar in it. Mix thoroughly until all grains of sand dissolve. Of course, it will be difficult to completely dissolve them in a cold environment, but try to do this as much as possible.

Add vinegar to the liquid. Pour this mixture into a bowl with carrots and mix thoroughly with a wooden spatula. Leave to marinate at room temperature for 3-4 hours.

Every half hour of infusion, the salad must be thoroughly mixed so that it marinates evenly.

We peel the garlic and pass it through a press.

Add to the rest of the ingredients and mix well.

Peel the onion and chop it finely. Heat the oil in a frying pan, then transfer the onion here. Fry until golden brown over high heat.

Make a small depression in the center of the salad. Pour the prepared seasoning here.

Immediately from the stove, pour the oil and onions into the seasoning. It is after this that the spices will “give up” the maximum of their aromatic capabilities. Carefully mix the contents of the salad bowl.

There is no need to sterilize jars. Just wash them well and let all the liquid drain out. Place carrot straws over them very tightly, pressing with a spoon.

Then, when all the vegetables are in the jars, pour the remaining juice evenly into the bowl.

Cover the containers with lids and put them in the refrigerator. In about a week you can already try.

How to cook carrots in Korean with ready-made seasoning

This exotic, spicy salad has already won its rightful place on our tables. And we often use Korean-style carrots with seasoning not only for their intended purpose, but also as an ingredient for preparing other dishes.

Now I will show you such a simple and delicious recipe. The snack turns out juicy, crispy, but at the same time tender. Be sure to test it at home!

Ingredients:

Fresh carrots – 1 kg.
Onions – 60 gr.
Garlic – 60 gr.
Salt – 10 gr.
Ready-made Korean seasoning – 30 gr.
Granulated sugar – 60 gr.
Vegetable oil – 120 gr.
Vinegar 9% – 40 ml.

You can assemble a bouquet of spices for this appetizer yourself. But, it seems to me, it’s easier to buy a ready-made mixture. Its composition is always approximately the same, regardless of the manufacturer. The main ingredients are coriander, hot pepper, garlic, paprika and spices.

Ingredients of Korean carrot seasoning:

ground black pepper
ground red pepper (chili)
granulated garlic
ground coriander
ground fenugreek
ground bay leaf
dried parsley
dried dill
turmeric
marjoram
basil
mustard seed
ground paprika
ground allspice

Cooking process:

This salad requires juicy, tasty root vegetables. They can be chopped manually using a knife. But it is much easier to use a special device for this - a “Korean” grater.

If your vegetable is not juicy enough or slightly wilted, simply soak it in cold water for several hours. This will restore the fruit's elasticity.

So, chop it into long strips. Transfer it to a spacious salad bowl.

We also send the garlic here through a press or fine grater. Next add seasoning, salt and granulated sugar.

Pour in the vinegar and mix thoroughly so that each straw is evenly saturated with all the spices.

Pour vegetable oil into a frying pan and heat it thoroughly. Meanwhile, peel the onion and chop it into half rings, not too thin.

We put it in oil to fry. Cook on high heat until the onion turns brown. Don’t be afraid to even slightly overcook it, because we won’t use this vegetable in the composition. Its purpose is only to flavor the oil.

We catch all the onions, down to a single straw. Pour hot oil over the carrots waiting in the salad bowl and mix thoroughly.

Source -

Let the mixture cool slightly on the table, then transfer it to a plastic container with a lid. Place in the refrigerator to marinate and cool the salad. Ideally, of course, cook the night before the meal.

Korean carrots at home - a very tasty recipe

First I want to offer you one of the simplest recipes for preparing this dish. However, you need to know and take into account all the secrets and subtleties. Then your carrots will turn out juicy, crispy, but not tough.

This is perhaps the most important thing - the crunch and, at the same time, the tenderness of the straws. Otherwise, the salad turns out either very soft or, conversely, hard. So, let's start the process.

List of required ingredients:

Juicy carrots – 1 kg.
Pepper mixture – 1 tsp.
Salt – 1 tsp. with a big pot
Ground red chili pepper – 0.5 tsp.
Granulated sugar – 1 tsp. with a big pot
Turmeric – 0.5 tsp.
Marjoram – 1 tsp. with a slide
Mustard beans – 0.5 tsp.
Ground coriander – 1 tsp. with a slide
Garlic – 4 medium sized cloves
Natural apple cider vinegar 6% – 50 ml.
Unscented vegetable oil – 100 ml.

Step-by-step cooking process:

Step 1. The very first and most important stage, without which all subsequent steps will be meaningless - choose the right vegetable. Namely, carrots should be juicy. Therefore, choose just such a product.

To make it even juicier, peel it and soak it in very cold water for at least 1 hour. Such an invigorating bath will tone the fruits, they will become denser and juicier.

Then we take it out and wipe it with paper napkins. We also peel the garlic cloves.

Step 2. Arm yourself with a grater for Korean vegetables. She shreds the product into medium-thick strips. This is exactly what we need.

Step 3. Now is another important step to ensure that the salad is tender but remains crispy.

Pour salt into the same bowl and knead the mixture with your hands. The carrots should become softer and release a little juice.

Step 4. We make a depression in the middle, but not to the very bottom. We send the garlic into this “nest” through a press, and sprinkle the required amount of granulated sugar on top.

Step 5. Pour vegetable oil into the frying pan. Heat it well over high heat. When the butter begins to crackle, turn off the stove and begin adding all the prepared spices to the hot oil.

With this hot method, all seasonings will reveal their aroma to the maximum.

Step 6. So, add everything you need and mix thoroughly. Pour hot oil into the well, onto the granulated sugar. Without stirring, let the mixture sit in this form for about 5 minutes. This way, the hot sauce will “pull out” more flavor from the garlic.

Step 7. Next, add vinegar and mix everything thoroughly.

Use natural apple cider vinegar. It will make the snack more flavorful, without an unpleasant aftertaste. In addition, such a product is useful for the body - it cleanses it of waste and toxins.

Step 8. Take some kind of food container with a lid. Place the salad here tightly, pressing down with a spoon. Then pour in the released juice remaining in the bowl.

Source -

Close the lid. Place the dishes in the refrigerator for at least 3 hours. But the longer the salad is marinated, the tastier it becomes. Therefore, it is better to prepare it in the evening so that the next morning you can crunch on this deliciousness.