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How to cook Korean-style carrots: Recipes

Many people enjoy savory, spicy snacks made with recipes from traditional Korean cuisine. They have an easily remembered taste and bright flavor. They are based on vegetables, seafood, and soy meat. That said, even a single dish has many flavors depending on the recipe for its preparation.

Features of Korean cuisine

The hallmark of the vast majority of dishes is the spiciness given by the use of a significant amount of different spices. Main products can be raw, boiled, pickled, as well as sauerkraut, canned and even frozen.

How to cook Korean-style carrots

Interesting: Originally there was no pepper in the recipes, it began to appear only in the 16th century, after it was brought into the country by Europeans.

Certain trends are clearly visible in the national cuisine:

  1. Preference is given to fresh products or with an extremely short processing time.
  2. The mixing of spices and seasonings is practiced.
  3. Along with rice, the Vietnamese also use pulses, soy products, and bamboo shoots.
  4. When preparing salads, all ingredients are brought to the same temperature so as not to ruin their flavor.
  5. Most vegetables are not boiled but are steeped in salted boiling water and then left to cool.

Carrots, along with various varieties and types of cabbage, are also highly respected. They are prepared according to various recipes, some of which have long been the domain of professional cooks and amateurs from various countries.

According to historical information, the dish was created by Koreans who lived in the Soviet Union and deported to Uzbekistan in the 30s of XX century. Since there were no usual ingredients for cooking vegetable snacks, they began experimenting with what was at hand. You can cook carrots at home, both immediately before the meal and as a reserve. The recipe for spicy Korean cabbage was taken as the basis, and then begins room for imagination with a reference to the basic composition of the dish.

Useful properties of carrots

This root vegetable is most useful fresh, without heat treatment. A brief immersion in boiling water has almost no effect on the composition and benefits for the body. Carrots contain:

  • fiber;
  • vitamins A, C, E, group B, PP, K;
  • potassium;
  • magnesium;
  • sodium;
  • phosphorus;
  • anthocyanins;
  • antioxidants.

The benefits of the different varieties are about the same, as are the calories. The level of sweetness is insignificant, but varies.

Regular use of the product in its fresh form normalizes intestinal function and improves peristalsis, strengthens the retina and supports the ability to twilight. Root fruit has choleretic, anthelmintic, antiseptic, anti-inflammatory and analgesic effects. The presence of a complex of micro and macroelements allows you to strengthen the walls of blood vessels, support the cardiovascular system.

How to choose carrots for Korean salad

For the salad to be juicy, with a rich flavor, it is necessary to pay attention to the choice of root crops. Orange varieties are traditionally taken:

  • Amsterdam;
  • Parisian carotelle;
  • Muscat;
  • Nantes 4;
  • Vitamin 6;
  • Moscow winter A 515.

If you do not focus on a particular variety, and focus on the appearance, it will be easier to choose the right carrots on the first trip to the market. Preference is given to a domestic product, preferably a farmer's, which is not intended for long-term transportation. Quality, environmentally friendly carrots have a dense structure, relatively uniform color, slightly sweet fresh flavor. Medium-sized fruits are selected, smooth, without cracks or growths. Slack haulm, the presence of a green area near it, chips and dents - a reason to refuse to buy.

It is better to buy fresh product, but if there is a suitable place for storage, you can take care to create a reserve for the winter. So, if there is a cellar, carrots are placed in wooden crates and covered with coarse clean dry sand in layers. A fairly common option is to use a thick layer of pine sawdust instead of sand, which do not allow mold fungi to develop.

How to make Korean-style carrots: recipes

The peculiarity of carrots in Korean is that at the heart of the dish is a fresh root vegetable, which is immersed in a marinade with a lot of spices. It should be taken into account that such a delicacy is not recommended in large quantities with gastrointestinal problems, increased acidity of the stomach, a tendency to allergic reactions. Those who implement weight control programs should also not indulge themselves often with this recipe, because it promotes water retention in the body and slows down the metabolism.

How to Make Korean Style Carrots

In principle, by varying the basic composition, you can choose for yourself the most acceptable recipe in terms of taste and impact on the body. It is difficult to spoil such a salad. The main thing is to have the desire to achieve the goal and a quality starting product.

A simple recipe

It is based on fresh carrots, vegetable oil and basic spices. Preparation takes 15 minutes. For 1 kg of peeled and sliced root carrots take 100 ml. sunflower oil, 3 tbsp. sugar and 1 tsp. salt without iodine and other additives, coarse grinding. Of spices, you will need a head of garlic, ground black and red pepper, coriander. Vinegar should preferably take wine or apple, not more than 5 spoons. In a pinch, you can use table vinegar, 6%, reducing the amount to 4 tbsp.

Little cooking secrets:

  1. Grated carrots and salt are kneaded by hand, but very gently, with almost no effort.
  2. Sunflower oil is easily substituted for rapeseed or cottonseed oil.
  3. Garlic placed on a slide of prepared carrots, do not stir until poured with vegetable oil.

The main subtlety of cooking is that first the carrots are mixed with salt and spices, then the garlic is laid out, everything is poured with boiling vegetable oil and only then is quickly stirred. The first sample can be taken after 30 minutes, for full disclosure of flavor, the appetizer is kept in the refrigerator for 12 hours.

Carrots with curry

Many oriental recipes use complex, multi-component seasoning blends. Curry has become one of the most beloved and well-known far beyond the East. It originated in India and is based on turmeric, with several types of pepper, fenugreek, ginger, cloves, cardamom, cinnamon, white mustard, Murraya koniga added to taste. There is no exact ratio of ingredients, nor is there a fixed composition. It comes on sale in powder form.

That is why the recipe for Korean carrots with curry will be slightly different each time. For cooking for 1 kg. of root vegetables will need:

  • table or apple vinegar - 4 tbsp;
  • sugar - 3 tbsp;
  • salt - 1 tsp;
  • 1/2 cup sunflower oil;
  • 0.5 tsp. curry and red hot pepper;
  • onion - 1 pc;
  • Garlic - 1 head.

Ingredients are prepared, washed, chopped. Onions are fried in vegetable oil until golden. Dissolve sugar, salt and spices in vinegar. The solution is poured over the prepared carrots. The last step is to add sunflower oil, mix everything thoroughly, insist from 15 minutes to 2 hours. Stored in the refrigerator for up to 3 days.

Video: Korean-style carrots in 10 minutes Expand

Carrots in soy sauce

Soy products occupy a significant place in Eastern cuisine. The sauce is one of the most popular ingredients. When added to vegetable dishes, it gives them a tart spicy taste. To prepare the appetizer you will need:

  • carrots - 500 gr;
  • vinegar, soy sauce, sugar - 1 tbsp;
  • salt, red hot pepper and coriander - 0.5 tsp;
  • vegetable oil - 1/2 cup.

Grated julienne carrots are mixed with spices, onion is fried in vegetable oil. It is removed, and the boiling base poured prepared carrots and thoroughly mixed. It stands for 6 hours. If there is no patience, you can eat at once.

Carrot Spicy Ribbons.

Not quite traditional, but very attractive in appearance and taste, the recipe includes in addition to the basic ingredients: carrots, sunflower oil, salt and sugar in the proportions of the basic recipe, also cumin, rice vinegar and sweet paprika. The carrots are not rubbed into thin straws, but into wide ribbons. This way it can be sliced with a vegetable peeler. Then the mass is put into a bag, spices, salt, sugar and oil are added, garlic is put in. The bag is tied and shaken. Instead of sunflower oil, it is better to use cotton or mustard oil. As a variation on the favorite - both kinds in equal proportions.

As you can see from the recipes, imagination is welcome. With the relative unity of the ingredients, the snack pleases with a variety of flavors, is prepared quickly and does not require special culinary skills.

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