Looking for an authentic Korean carrot recipe? You have come to the right address. Because in this article I will write a recipe for Korean carrots, according to which Koreans prepare them for sale at the market. By the way, there is no such dish in Korea itself; this recipe was born on the territory of the Soviet Union.

Having prepared carrots according to this recipe, you will love them and will not buy them again. It’s much cheaper to cook it yourself at home! Follow this link for another delicious Korean carrot recipe.

For lovers of sauerkraut, there is one that makes the cabbage very tasty and crispy.

Ingredients for classic Korean carrots.

• carrots - 1 kg
• sugar - 4 tbsp.
• salt - 1 tbsp.
• vinegar 9% - 4-5 tbsp.
• soy sauce - 2-3 tbsp.
• refined vegetable oil - 100-150 ml
• coriander beans - 2-3 tsp.
• sesame - 2 tsp.
• garlic - 3 cloves
• onions - 1 pc.
• black peppercorns - 1-2 tsp.
• red hot pepper - 1 pod (to taste)
• monosodium glutamate - optional

The amount of sugar, vinegar and spices may vary depending on your taste.

Korean carrot recipe - preparation.

1.Carrots need to be peeled and grated on a special grater for Korean carrots. This grater helps you make long, thin straws. You only need to rub in one direction along the entire length of the vegetable to make the straw as long as possible.

2. Place the entire amount of grated carrots in a deep bowl.

3. Salt the carrots (1 tablespoon of salt), mix well with your hands, but do not knead. Cover the bowl with a plate and place a half-liter jar of water on top as a pressure.

4. Leave the salted carrots for 1-2 hours so that they release their juice.

5.When the specified time has passed, holding the plate with your hand, pour the released juice into a bowl.

6.Pour sugar (4 tbsp) into the carrots, pour vinegar (4-5 tbsp) and soy sauce (2-3 tbsp). Stir everything so that the carrots are completely covered with this marinade. If you wish, you can add a little monosodium glutamate (flavor enhancer), Koreans often use it. But it is considered an unhealthy condiment.

7.Heat a frying pan and add coriander and black peppercorns. These seasonings need to be heated in a frying pan for 2-4 minutes, so they will become even more aromatic. Shake the pan while frying spices to prevent them from burning.

The secret is that you need to take coriander in peas, and not ready-made ground. It is coriander that gives carrots the desired aroma and taste.

8.Pour the heated coriander and pepper into a mortar and grind them.

9.Pour the crushed spices into the carrots.

10.Put a frying pan on the fire, pour vegetable oil into it. The oil must be odorless and refined. Heat the oil well. Place coarsely chopped onion in it and fry for a couple of minutes until golden brown. Next, add the red hot pepper, cut into strips. Stir. Next, add a couple of teaspoons of sesame seeds, stir and fry a little.

Finally, add the sliced ​​garlic. Sauté all these aromatic ingredients until the onions turn brown.

11.Pour the resulting aromatic oil through a sieve onto the spices (coriander and pepper). There is no need to put onions, garlic, sesame seeds and hot peppers in carrots. They were needed for the aroma, which they fully imparted to the oil.

12.Mix all ingredients thoroughly, cover the bowl with a lid, plate or cling film and place in the refrigerator to marinate for 1 day.

Taste the carrots before marinating. If necessary, at this stage you can even out the taste with vinegar and sugar.

13. If you endured a day and didn’t eat all the carrots, you’re great! Now she is completely ready. You can serve and enjoy the absorbed aromas.

Bon appetit!

Wash, peel, and cut fresh carrots into long strips on a special grater. You can use a regular grater, but in this case try to make the strips longer. When choosing carrots, you should choose medium-sized root vegetables; they are the juiciest and contain the most nutrients.

Salt the carrots, add sugar.


Mash it well with your hands so that the carrots release their juice.


Add pepper, coriander, and vinegar (you can use apple or wine vinegar, or the most common 6%). Coriander can be taken in grains (in this case, grind it in a mortar or mill - it is much more aromatic than ground) or ground.


In a plate with carrots, make a hole in the center. We peel the garlic, press it with a press, and place it in the recess.


Pour vegetable oil into a cup, heat it in the microwave, and carefully pour it on top of the garlic, mix thoroughly. You can use any oil - sunflower, or sesame, or corn. This will not affect the taste of Korean carrots in any way, except that the sesame oil will add a slight nutty flavor.


Cover with a press and put in the refrigerator for at least an hour, or preferably overnight.

The Korean carrots are ready, they turned out juicy, crispy, moderately spicy and very aromatic. If you are a fan of savory dishes, then Korean carrots are what you need! These carrots can be a component of salads, for example, salad with mushrooms and chicken, mimosa. Of course, you can always buy ready-made Korean carrots in a store or at the market, but those who make them themselves will certainly agree that Korean carrots prepared at home are incomparably tastier than store-bought ones!

On a note:

It is important to cut carrots correctly

With a regular grater you will not get the right carrots; not only will they look different, but the taste will also be slightly different. Carrots on a regular grater turn out smaller and shorter, but we need thin straws. Therefore, be sure to use suitable kitchen devices.

You can use a special knife.

But for me it’s more convenient to use a special grater; they come in both wooden and plastic.

A universal option, it’s easy to get thin straws of the same size.

There are also unusual vegetable cutters on sale that cut carrots in a spiral.

An interesting option, but not suitable for thin carrots.

Teaser network

Korean carrots with apple cider vinegar

Not everyone likes spicy dishes, but this option comes with a sweetish tint. This salad appetizer is often prepared for a holiday, picnic, home-cooked lunch or dinner. Carrots are included in various dishes, for example, hot dogs, pita rolls, Korean salads and more. The ingredients indicated in the recipe are harmoniously selected and complement the taste of carrots. Optionally, if you still want to get a spicy result, add ground black pepper, more garlic, hot red pepper or chili. Of course, it’s easier to go to the store or market and buy a ready-made salad, but still, a homemade snack is much tastier.

Ingredients:

• Carrots 2 pcs. (300 g);
• Garlic 2 cloves;
• Apple cider vinegar 2 tbsp;
• Honey 0.5 tbsp;
• Salt 0.75 tsp;
• Khmeli-suneli 0.5 tsp;
• Ground coriander 0.5 tsp;
• Sunflower oil 3 tbsp;
• Sesame seeds 1 tbsp;

Preparation

We will need roasted sesame seeds. To do this, place the frying pan on the fire and heat it well. No need to lubricate with oil. Place the seeds in a dry, hot frying pan. Fry over moderate heat, stirring constantly with a spatula, until golden brown. As soon as the sesame seeds are fried, pour them into another bowl and leave to cool.

Now is the time to prepare the carrots. Buy the juiciest, freshest and most delicious carrots. Rinse it using a brush. Remove the peel. Take a special grater and rub the root vegetable. You should get a long and thin straw. Place it in a deep bowl. The weight of two carrots is approximately 300-350 g.

Add salt. Mix it with the carrot sticks, lightly pressing them with your hands to make them softer.

Peel the garlic. Grind on a fine grater or through a garlic press. Add to carrots. Stir until the garlic pulp is evenly distributed throughout the carrots.

Add honey, suneli hops, ground coriander. Stir. Adjust the amount of honey and spices used to your taste.

Pour vegetable oil into a frying pan. Place over high heat. Keep until very hot. Add hot oil to carrots and stir immediately.

Sprinkle with toasted sesame seeds. Korean carrots, according to this recipe, can be eaten after cooking if you like crunchy vegetables.

To make the carrots softer and full of the aroma and taste of spices, let them marinate for several hours in a cool place. Enjoy your meal!

Korean carrots with coriander and onions

You can, of course, go to the nearest supermarket and buy a ready-made snack, but Korean-style carrots with coriander prepared at home are very different from store-bought ones. Homemade carrots are more aromatic, rich in spices, juicy and are prepared quite simply, and the end result will not take long to wait. Carrots prepared according to this recipe can be eaten immediately after cooking. And for a richer taste, it is better to keep it in a cool place for 1-2 hours. This snack can be stored for about a week in the refrigerator, preferably in a glass container with a lid.

Ingredients:

• Carrots 1 kg;
• Dry adjika 1 tsp;
• Ground paprika 1 tsp;
• Coriander seeds 1 tbsp;
• Black peppercorns 1 tsp;
• Garlic 8 cloves;
• Sugar 2 tsp;
• Salt 1 tsp;
• Table vinegar 9% - 3-4 tbsp;
• Onion 1 pc.;
• Sunflower oil 80 ml.

Preparation

For the loin you will need juicy and tasty carrots of good quality. It is better that the surface of the root vegetable is even and smooth, this will make it easier to chop. First, put it in the sink and wash it using a washcloth to remove dirt and dust. Dry with a towel. Peel off the skin. To chop, use a grater or a Korean carrot knife. Transfer the straw to a convenient large container.

You can change the amount of garlic, as well as other spices, at your discretion.

There is a lot of garlic in this recipe; the carrots have a very piquant taste. Clean the teeth and pass through a press, meat grinder or grate on a medium grater. Add chopped garlic to carrots. Add salt and sugar. Pour in table vinegar or apple cider vinegar. You can use lemon juice. Mix with your hands, lightly pressing down on the carrot sticks.

Pour ground sweet paprika and dry adjika. Stir until the spices are evenly distributed. Dry adjika is very spicy, so adjust the amount to your taste. Instead, you can add a couple of red hot pepper rings.

Coriander seeds and black peas need to be lightly crushed. A mortar or coffee grinder is suitable for this. Pour the seeds into a mortar and grind them into large pieces. Pour them into the carrot mixture and mix.

Peel the onion and cut into half rings. Heat odorless vegetable oil well in a frying pan. Add onion and fry until golden. Thus, the oil is aromatized and becomes more aromatic, after the carrots are marinated, its taste will become bright, and the snack itself will be juicy.

Pour hot oil into the carrots, using a slotted spoon or colander to prevent the fried onions from getting into the main mass. Stir. Place in the refrigerator for 1-2 hours.

Homemade Korean carrots with coriander are ready. Bon appetit!

Korean carrots with soy sauce

We offer you another recipe for Korean carrots - Korean carrots with soy sauce. The appetizer turns out to be very appetizing and spicy, suitable for any holiday. You can make salads from it, use it in pita rolls and make other snacks.

The amount of ingredients that add spiciness to the finished dish can be adjusted at your discretion. In this recipe it is garlic, dry adjika, ground black pepper and vinegar. Adjust their quantity depending on your taste preferences. If you don’t have apple cider vinegar in your kitchen, use 9% table cider vinegar. A carrot snack according to this recipe is prepared very simply and quickly. Carrots can be consumed immediately after cooking. Of course, if you marinate it longer in a cool place, its taste will become more intense.

Ingredients:

• Carrots 1.3 kg;
• Garlic 5-8 cloves;
• Salt 1 tsp;
• Sugar 2.5 tsp;
• Apple vinegar 3 tbsp;
• Sunflower oil 80 ml;
• Soy sauce 3 tbsp;
• Dry adjika 1 tsp;
• Ground paprika 1 tsp;
• Ground black pepper 0.5 tsp;
• Khmeli-suneli 0.5 tsp;
• Ground coriander 1.5 tsp.

Etcand cooking

Where to start cooking? I suggest choosing juicy and tasty carrots of good quality. Do not use limp root vegetables, as this will affect the final result. Place the vegetables in the sink and, using a washcloth, rinse thoroughly under running warm water. Remove the peel with a vegetable peeler. For grinding we use a special grater.

Add granulated sugar and salt to the grated carrots. Mix well with your hands, rubbing the carrot sticks with salt and sugar until they become soft and juicy.

Peel the garlic. Adjust its quantity to your taste. Grind on a fine grater or pass through a garlic press. Add chopped garlic to the rest of the ingredients and mix well.

Add ground black pepper, coriander, dry adjika, khmeli-suneli, sweet paprika to the spicy carrots. Mix the carrots with all the spices again. Instead of ground coriander, you can use the seeds, but they need to be ground in a mill. Spices in this case are more aromatic.

Pour in soy sauce, sunflower oil and apple cider vinegar. Mix carrots with this marinade. At this step, after adding all the ingredients, taste the carrots and, if necessary, adjust by adding one or another spice. Transfer to a suitable container with a lid and refrigerate for several hours.

Delicious homemade Korean carrots with soy sauce are ready. Bon appetit!

Korean carrots are considered an invention that Koreans have nothing to do with. Well, that is, how can they not... During the Soviet era, Koreans living on the territory of our vast country got out as best they could and replaced the missing ingredients. Our Korean carrots are nothing more than a modified recipe for the traditional Korean dish kimchi, the main ingredient of which was Chinese cabbage. The inquisitive and inventive mind of our housewives went a little further. They not only invented their own unique recipes for this salad, but also learned how to prepare Korean carrots for the winter.

Korean carrots for the winter consist of a certain set of ingredients, with slight variations in different recipes, but the cooking methods can be completely different. And that’s why Culinary Eden has collected for you almost all the recipes for this preparation, which has long gathered a huge army of fans in our country.

For Korean carrots, choose juicy sweet carrots, so your salad will be especially tasty. And don’t grate the carrots on a regular coarse grater! Only on a special one and only in length.

Korean carrots for the winter No. 1

Ingredients:
1.5 kg carrots,
10 cloves of garlic,
1 tbsp. l. spices for carrots in Korean style,
3.5 stacks water,
9 tbsp. l. Sahara,
1.5 tbsp. l. salt,
300 ml vegetable oil,
5 tbsp. l. vinegar.

Preparation:
Grate the prepared carrots. Chop the garlic. Its amount can be reduced or increased - it's a matter of taste. Combine the garlic, carrots and spices, stir and leave the vegetable mixture for 20 minutes, or maybe a little longer, so that the carrots release their juice. In the meantime, you can start sterilizing the jars and lids. When the time is up, place the carrots in the jars, but not all the way to the top, about 1 cm below the neck. Prepare the marinade: add sugar, salt, vinegar and vegetable oil to the water, put this mixture on the fire, bring to a boil and let simmer for 2-3 minutes. Then pour the boiling marinade over the carrots in the jars, roll up the lids, turn the jars upside down, wrap them in a warm blanket and leave to cool.

The following recipe will certainly be a hit at all your feasts and holidays. Slightly spicy, with a sweet and sour taste, with a bright tantalizing aroma of garlic and the smell of fried onions, Korean winter carrots will win the heart of any of your guests.

Korean carrots for the winter without cooking

Ingredients:
2 kg carrots,
3 onions,
1-2 heads of garlic,
500 ml cold boiled water,
2 packets of Korean carrot seasoning,
1 stack vegetable oil,
4 tbsp. l. Sahara,
1 tbsp. l. salt,
2 tbsp. l. vinegar essence.

Preparation:
Grate the carrots, set aside for now and make the marinade. To prepare it, dilute sugar and salt in water, let them dissolve completely, add vinegar and pour the prepared marinade into a container with carrots. Leave the carrots to marinate for 3 hours. Pass the garlic through a press or grate it on a fine grater and mix with carrots. Add Korean carrot seasoning. Finely chop the onion and fry it in vegetable oil until slightly golden and straight from the frying pan, without allowing it to cool, add it to the carrots. Mix well with a wooden spoon or spatula and fill sterilized jars with this aromatic mixture. Pour a little juice on top of each jar and roll up this splendor with boiled tin lids. Store the cooled workpiece in a cool place.

Korean carrots for the winter with hot peppers

Ingredients:
1 kg carrots,
8 cloves of garlic,
1 small piece of hot chili pepper,
500 ml boiled water,
7 tbsp. l. Sahara,
5 tbsp. l. salt,
250 ml vegetable oil,
3.5 tbsp. l. apple cider vinegar.

Preparation:
Grate the carrots. Pass the garlic through a press and mix the garlic mass with carrots. The amount of garlic can be increased as desired. Leave the carrots and garlic for 10 minutes to allow the vegetables to release their juice. Place a piece of hot pepper in each sterile jar and fill them to the top with vegetable mass. Next, fill the contents of the jars with boiling water, cover the top with a clean towel and leave again for 10-15 minutes. To pour, pour water into a small saucepan, add sugar, salt, vinegar, vegetable oil, stir everything until the sugar and salt dissolve, and place over medium heat. Bring the solution to a boil, then reduce the heat and simmer the mixture for another couple of minutes. Drain the water from the jars, pour the hot marinade over the vegetables and roll up the lids.

Korean carrots for the winter with coriander

Ingredients:
2 kg carrots,
8 cloves of garlic,
2 tsp. coriander (not ground, but whole),
2 tsp. salt (with top),
2 tsp. sugar (with top),
2 tbsp. l. vinegar,
6 tbsp. l. vegetable oil,
seasoning “Mixture of 5 peppers” - to taste.

Preparation:
Place the grated carrots in a deep bowl and pour in the dressing. To do this, mix sugar, salt, a mixture of five peppers, vinegar, coriander and chopped garlic. If you like it spicy, you can add more garlic, hot red pepper to taste, and pour in a little more vinegar. The main thing is not to overdo it! Leave the carrots drenched in the aromatic dressing in the refrigerator for a day so that they infuse and release more juice, do not forget to stir them from time to time. After a day, compact the Korean-style carrots tightly into clean, sterilized jars so that the juice on top completely covers the carrots. Then sterilize 0.5 liter jars in boiling water, covering them with lids, for about 15 minutes after boiling. Roll up the finished jars with salad with lids, turn them upside down and, covering with a warm fur coat, leave until completely cooled.

The salad prepared according to this recipe keeps well in a cool, dry place for a year. And even if it is not so fresh and crunchy, the carrots had plenty of time to soak in the aromas of the seasonings and absorb all the subtleties of their flavors. This salad, like an expensive wine, takes time to appreciate.

A very easy-to-prepare recipe, especially for novice housewives, whose originality can hardly be denied. Korean carrots for the winter in this version turn out to be very spicy and more similar to traditional Korean dishes.

Korean spicy carrots for the winter

Ingredients:
2.5 kg carrots,
150 g garlic,
1 large onion,
15 ml 70% vinegar,
50 ml vegetable oil,
1 tsp. salt (without top),
2 tsp. Sahara,
2 tbsp. l. dried cilantro,
½ tsp. ground black pepper,
½ tsp. ground red pepper.

Preparation:
Mix grated carrots with sugar and salt and leave for 20 minutes. Add the two types of peppers and mix again and leave for 20 minutes. After the specified time, add vinegar to the total mass and, stirring, leave to infuse for 30 minutes. In the meantime, fry finely chopped onion in a frying pan with hot vegetable oil until golden brown. Add the onions to the carrots, and add the dried cilantro to the oil and fry it for 1 minute, no more, and also add it to the carrots. Leave the carrots for 20 minutes. Lastly, add the pressed garlic to the carrots. Mix the resulting mass well, and you can immediately place it in dry, pre-sterilized jars and roll up the lids. Let the salad cool and store it in a cool place.

Once prepared, Korean-style carrots for the winter become something taken for granted the next year.

Happy preparations!

Larisa Shuftaykina

I offer one of the most affordable and interesting-tasting snacks - Korean carrots with Korean carrot seasoning. This option is more affordable and quicker to prepare, as it does not require preliminary preparation. There is no need, for example, to weigh out the required amount of spices and then grind them in a mortar. In one packet of ready-made seasoning, all the spices are balanced for a certain amount of carrots, read the instructions. In this recipe, the seasoning packet is for 1 kg of carrots. The result is very spicy due to additional ingredients such as red hot pepper and garlic. There is no need to add salt, as it is part of the seasoning.

Taste Info Vegetable snacks

Ingredients

• carrots - 1 kg;
• garlic - 5 cloves;
• sunflower oil - 3 tbsp. l.;
• table vinegar - 2 tbsp. l.;
• hot red pepper - 1 pc.;
• granulated sugar – 1 tsp;
• seasoning for Korean carrots - 1 pack. (25 g).

How to cook carrots in Korean with ready-made seasoning

The most basic ingredient in our recipe is carrots, so let’s prepare it. If you use a special grater for chopping, then it is most convenient to buy large root vegetables. Carrots should not be limp, have a sweetish taste, and in general, be of high quality. Place the carrots in the sink. Take a washcloth and thoroughly wash off the dirt. Afterwards, dry with a paper towel and peel. Cut into thin strips in a way convenient for you. Place in a deep container as you will end up with quite a lot of carrot sticks.

And we proceed directly to adding spices. Pour in granulated sugar.

Immediately add a packet of prepared seasoning. At this step, mix the contents of the bowl so that the sugar and spices are evenly distributed throughout the carrot mass. Lightly press the carrot sticks with your hands to make them softer and moist.

Now you will need peeled garlic cloves and hot peppers without seeds. You can do without these additions. Because the finished seasoning already contains dried garlic and red pepper. But with fresh vegetables, the appetizer comes out juicier and spicier. You have the right to adjust the amount of these ingredients at your discretion, since not everyone likes spicy dishes. When working with hot peppers, prepare disposable gloves in advance to prevent yourself from getting burned. Cut the pepper into thin half rings or rings, grate the garlic or chop it with a garlic press. Add the prepared products to the carrot mixture and mix.

Now pour in table vinegar. It can be replaced with apple cider vinegar or lemon juice. With a sour component, the carrots will come out slightly pickled.

And only a little remained. Heat vegetable oil in a frying pan or saucepan. You can take not sunflower, but olive, walnut or flaxseed oil. Each of these products will give the salad a special flavor note. Pour the hot oil over the carrots. Stir. In principle, the salad can be consumed. But to saturate it even more, place it in a container with a lid and place it in the refrigerator for 2-4 hours.

Korean carrots with seasoning are ready.

Eat it straight or add it to your favorite salads. Bon appetit!