Korean carrots can be made in different ways; there are many recipes for cooking. They differ in the composition of spices, the proportions of ingredients, and the method of processing the oil. If you wish, you can try different recipes and choose the most optimal one for yourself, because everyone has different tastes. In this article I will write a recipe for Korean carrots at home, which my family likes the most.

By the way, the amount of spices and vinegar can be changed to your taste. Try the prepared salad and add the ingredient you are missing. It's always better to put in less at first and then adjust to taste.

This is interesting! In Korea there is no such salad, which we call Korean carrots. This recipe was invented in the USSR. Koreans sold such carrots in markets, which is why it got its name. It is believed that you must put coriander in Korean carrots. Store-bought versions always contain monosodium glutamate (flavor enhancer). It is considered an unhealthy additive.

Korean-style carrots, just like in the store.

For this recipe you will need the following ingredients:

• carrots - 1 kg
• garlic - 4 cloves
• paprika - 1 tsp.
• ground hot red pepper - 1/3 tsp.
• coriander - 2 tsp.
• sugar - 1.5 - 2 tbsp.
• salt - 0.5 tbsp.
• refined vegetable oil - 100 ml
• vinegar 70% - 0.5 tbsp. (or 3.5 tbsp. 9%)

A method for preparing successful Korean carrots.

1. For this salad, it is better to take thick carrots, so it will be more convenient to grate them. You need to grate it using a Korean carrot grater. If you don't have such a grater, buy one. They are sold in all kitchenware stores. If you make it on a regular coarse grater, the salad will taste different and the appearance will not be so presentable.

You can go a more complicated route: cut the carrots into slices using a vegetable peeler, and then use a knife to cut these slices into thin strips. Grate the carrots into a large bowl for easy mixing.

2. When all the carrots are grated, add sugar and salt. First add 1.5 tablespoons of sugar, it is better to add it later if necessary. Different carrots have different sweetness, so the amount of sugar in each individual case may vary. And salt the carrots.

3. Using your hands, very carefully, without kneading, mix the carrots with sugar and salt. Do this as if you were pouring carrots. If you crush the carrots, they will not be juicy. Stir until the salt and sugar dissolve, that is, their crystals are no longer visible on the carrots.

4. It is better to take coriander in grains and grind it yourself in a mortar or coffee grinder. In this case, you will get a completely different aroma, much richer than that of ready-made ground coriander. Try grinding spices yourself and see the huge difference with ground spices in bags.

So, grind the coriander in a mortar. Sprinkle it over the carrots and also sprinkle them with paprika and hot pepper. You need to take hot pepper according to your taste, depending on how spicy you want the carrots to be.

Gently stir the carrots into the spices until they are a uniform color.

5. Grate the garlic on a fine grater and also add to the salad. Stir. While stirring, do not crush the carrots so that the juice remains inside.

6. Now you need to season the carrots with oil and vinegar. To mix well, pour vegetable oil into a tablespoon. Pour a little acetic acid (70%) into the same oil. And pour the resulting dressing over the orange root vegetable. Stir a little and pour in the rest of the oil. Distribute the oil throughout the salad, you can toss the carrots a little.

7. The salad according to this recipe can be eaten immediately. Once it has been well seasoned with spices, it will already be delicious. You need to pour it carefully each time so that the carrots absorb all the flavors and aromas well.

If you want an even richer taste, put the carrots in a jar, cover with a lid and let them sit in the refrigerator for several hours. During this time, this Korean salad will marinate very well and it will be very difficult to resist it.

During the cooking process, you can add a little soy sauce to Korean carrots. You will get a new shade of taste.

Another way to prepare Korean carrots.

I will not now describe in detail the same thing that was written above. The carrots also need to be grated. But in this version, spices and oil are not added one by one, and the carrots are not sprinkled several times.

It is known that all spices reveal their aroma in vegetable oil, especially when hot. Therefore, first the carrots are mixed with sugar and salt (as in the previous version). Next, spices are poured onto the carrots in a heap: pepper, coriander, paprika, garlic. Heat the vegetable oil in a frying pan and pour the hot oil over the spices. Then mix everything and add vinegar.

Place these carrots in the refrigerator to marinate for at least 2 hours.

This option for preparing Korean carrots is also quite popular. Try both of these options and choose the best one for yourself!

Write in the comments how you cook carrots in Korean. And come visit my blog more often, there is a lot of interesting things here!

Oddly enough, neither in Korea nor in foreign countries are the familiar Korean carrots prepared for us. This dish was invented in the USSR, when Koreans living on its territory could not make their traditional national kimchi from Chinese cabbage. Their love of spicy foods and lack of necessary ingredients took cheap, savory carrots to a new level. The recipe for Chinese cabbage that migrated to carrots made this snack popular and beloved by everyone.

The calorie content of Korean carrots according to the usual cooking recipe is 134 kcal. All kinds of salads with the addition of other vegetables or mushrooms reduce their calorie content by up to 2 times.

A distinctive feature of the Korean snack is a specific type of carrot. Long strings of fresh vegetables, soaked in marinade, become soft and flexible. In order for the salad to take the correct form, there is a grater for Korean carrots, because... You can’t achieve such an elongated effect with a regular tool.

Traditional and familiar spices in which root vegetables are pickled are garlic, coriander, red and black pepper, salt, vinegar, and vegetable oil. Korean carrots are a self-contained dish on their own, but they are also often added as a component to complex multi-component salads or used as a filling in baked goods and rolls.

In addition to its taste, Korean carrots have other benefits, including medicinal ones. It is useful for constipation, because... The coarse fibers of the vegetable help improve digestion. Carotene has a positive effect on vision, and the presence of garlic in the salad enhances the antiseptic, anthelmintic and antiviral properties of the dish. Vitamins B and PP have vasodilating properties and improve the condition of capillaries.

However, people with diseases of the stomach, pancreas, liver, pancreatitis, ulcers or gastritis have dietary restrictions, so they should eat Korean carrots with caution, and sometimes completely exclude them from their diet.

Subtleties of cooking Korean carrots

Not all housewives decide to repeat the store-bought version of a savory snack on their own, for fear of failure. But to make Korean carrots at home as aromatic, spicy and tasty as in the store, we will reveal its main production secrets, note the subtleties of preparation and focus on all the nuances of the dish.

1. Appearance of carrots. A necessary tool for the correct shape of the salad is a special carrot grater. This kitchen utensil is designed for grating root vegetables into thin, long, round-shaped strips. You can buy it in the kitchen supplies department of stores or at markets. If you don’t have a special grater, you can use a sharp kitchen knife and cut the root vegetable into thin strips yourself. This, of course, is labor-intensive work and this option will change the appearance of the dish, but it is quite suitable for preparing carrots in Korean.
2. Quality of carrots. Only high-quality carrots can give the dish the right taste and juiciness. Therefore, when purchasing, you should choose a root vegetable that is dense, crispy and juicy.
3. Required ingredients. In addition to the base - carrots, the dish uses salt, sugar, hot red pepper, vinegar, and oil. Often used, but not required, are black pepper, garlic, onion, cilantro, sesame.
4. Vegetable oil. To prepare Korean snacks in our conditions, sunflower oil is most often used. but it can be safely replaced with olive, cottonseed, corn or melted butter. When heat treating the oil, coriander or pepper should be added to enrich it with aroma. But in order not to spoil the taste of the dish, the oil should not be brought to a boil, because... Carcinogens released at high temperatures make the snack harmful.
5. Sesame. Sesame seed acts as a flavoring additive in the dish. In order for the product to fully release its aromatic oils, it should first be fried in a dry, hot frying pan until it has a pleasant brown color. And a few drops of sesame oil added to the carrots will only highlight the roasted seeds.
6. Garlic. The aromatic addition of garlic not only adds flavor to the overall dish, but also affects its appearance. To prevent fresh garlic from changing its white color, it must be added to the salad after pouring in the hot oil. Otherwise, the high temperature of the oil will turn the garlic green.

Popular recipes for cooking Korean carrots

Korean-style carrots are prepared simply and quickly at home. The necessary products are always available in the kitchen, and fresh carrots are available all year round. The proposed recipes for Korean carrots are varied in their content and composition. Among them, everyone will surely find their favorite version of the Korean snack.

A simple classic recipe for a mild snack

A traditional carrot recipe with a minimum set of ingredients. An excellent option for novice housewives and for those who will be trying this snack for the first time.

Ingredients:

• carrots - 1 kg;
• vinegar - 2 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• salt - 1 teaspoon;
• vegetable oil - 50 gr.

How to do:

1. Wash and dry the carrots.
2. Using a special grater, turn the vegetable into long strips.
3. Mix sugar and salt.
4. Sprinkle carrots with mixture.
5. Sprinkle the vegetable with vinegar.
6. Mix everything thoroughly with your hands for about 5 minutes.
7. Leave the carrots to soak and infuse for 15-20 minutes.
8. Heat the vegetable oil in a frying pan to the desired temperature.
9. Pour it over the salad, stirring the carrots well.
10. Leave the salad to infuse for 8-10 hours at room temperature.
11. Store the finished product in the refrigerator.

Traditional Korean version of carrots

Another simple recipe for your favorite snack, seasoned with pepper and garlic. Based on it, you can later “adjust” the spiciness of the dish and make Korean carrots as you wish.

Ingredients:

• carrots - 0.5 kg;
• garlic - 3-4 cloves;
• vinegar - 1 tbsp. spoons;
• sugar - 1/2 tbsp. spoon;
• salt - 1/2 teaspoon;
• red pepper - ¼ teaspoon;
• vegetable oil - 100 gr.

How to do:

1. Wash the carrots thoroughly.
2. Grate or cut it into long strips.
3. Sprinkle carrots with sugar and salt.
4. Pour vinegar over it. Mix everything well with your hands, squeezing the mass a little until you get juice.
5. Leave the mixture to soak for 10-15 minutes.
6. Sprinkle carrots with red hot pepper.
7. Knead the carrots again and leave to settle again for 7-12 minutes.
8. Heat the oil well, but do not bring it to a boil.
9. Pour oil over carrot salad. Stir until the oil is well distributed.
10. Pass the garlic cloves through a press. Place carrots on top and stir thoroughly.
11. Cover the bowl with the Korean carrots and refrigerate them for 2-3 days until fully cooked.

Carrots with soy sauce recipe

An option with a minimum amount of ingredients allows you to make Korean carrots in a quick marinade. And the cooking technology will delight you with its simplicity.

Ingredients:

• carrots - 0.5 kg;
• garlic - 2 cloves;
• black pepper - 1 teaspoon;
• oil - 10 g;
• soy sauce - to taste.

How to do:

1. Wash, peel and chop the vegetables.
2. Chop the garlic very finely or crush it with a press.
3. Heat vegetable oil in a frying pan.
4. Lightly fry the garlic in oil.
5. Add black pepper to it and mix the ingredients.
6. Pour the contents of the pan into the carrots.
7. Pour soy sauce over the mixture to taste.
8. Mix the ingredients thoroughly. Let them brew for at least half an hour.

Korean carrots in 10 minutes

A quick recipe that makes delicious Korean carrots in just 10 minutes. An express option when you don’t have enough something spicy for the table.

Ingredients:

• carrots - 1 kg;
• onion - 1 pc.;
• garlic - 1 clove;
• vinegar - ½ tbsp. spoons;
• sugar - ½ teaspoon;
• salt - 1 teaspoon;
• red pepper - 1 teaspoon;
• black pepper - ½ teaspoon;
• ground coriander - ½ teaspoon;
• vegetable oil - 3 tbsp. spoons.

How to do:

1. Peel the carrots and chop them on a grater.
2. Place everything in a wide bowl.
3. Sprinkle carrots evenly with salt and sugar.
4. Gently mix the mixture with your hands.
5. Sprinkle the carrots a little with vinegar.
6. Finely chop a small onion.
7. Fry chopped onion in vegetable oil until soft.
8. Add red pepper powder to the sautéed onions. Mix the ingredients.
9. Crush a clove of garlic with a press and stir it into the carrots.
10. Add black pepper and coriander to a bowl.
11. Place slightly cooled onions on top.
12. Mix all ingredients thoroughly. Korean carrots are ready to eat. And for a richer taste of the marinade, it is better to place the appetizer in the refrigerator for 2 hours.

Korean carrots without vinegar with store-bought seasoning

In some cases, when you want something tasty, but for health reasons you can’t eat spicy food, the proposed recipe will satisfy your desire. In addition, seasoning for Korean carrots can be store-bought, which will allow you to prepare a flavorful salad.

Ingredients:

• carrots - 7 pcs.;
• salt - ¾ teaspoon;
• vegetable oil - ½ cup;
• seasoning for Korean carrots - to taste.

How to do:

1. Chop the carrots into strips.
2. Sprinkle the vegetable with salt and knead it with your hands.
3. Leave the carrots for 30-40 minutes so that they release their juice.
4. Drain off excess liquid.
5. Sprinkle the mixture with store-bought spices.
6. Pour in vegetable oil. Mix the ingredients well.
7. Let the appetizer brew for at least 3 hours.

Carrots in a jar - a recipe for the winter

If you have a bountiful carrot harvest, you can put your favorite snack in jars. According to the proposed recipe, Korean carrots for the winter are ready for use immediately after opening the treasured jar.

Ingredients:

• carrots - 1.5 kg;
• garlic - 1 pc.;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. spoon;
• coriander - 2 teaspoons;
• red and black pepper - 1 teaspoon each;
• turmeric - 1 teaspoon;
• vinegar - 50 ml;
• vegetable oil - ⅓ cup.

How to do:

1. Peel and peel vegetables.
2. Grate the carrots on a special grater or using a special attachment on a food processor.
3. Add salt and sweeten the grated carrots.
4. Mash it well with your hands so that the vegetable releases its juice.
5. Squeeze all the garlic cloves onto the carrots.
6. Add coriander, turmeric, black and red pepper.
7. Pour in 9% vinegar.
8. Heat oil in a frying pan. Then cool slightly and pour warm over the spices.
9. Thoroughly stir the marinade with the carrots.
10. Cover the dish with a lid and leave it alone to release the juice for 4-6 hours.
11. Place carrots tightly in processed and prepared for sterilization jars, squeezing them thoroughly.
12. Pour the remaining juice with brine into jars on top of the salad.
13. Cover the jars with lids.
14. Place a special wire rack or folded towel on the bottom of a wide sterilization pan.
15. Place jars of salad on the “substrate”.
16. Sterilize the snack in boiling water for 10 minutes for 300 g jars, and 5-7 minutes longer for larger containers.
17. Remove the jars from the pan and cover them tightly with a lid.
18. Turn the container upside down, wrap it in a blanket and leave it until it cools completely.

Korean carrots with seaweed

The classic combination of spicy carrots and seaweed is another common store-bought snack option. Making Korean carrots yourself using this recipe is also easy.

Ingredients:

• carrots - 1-2 pcs;
• seaweed - 300-400 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• red and black pepper - 0.5 teaspoon each;
• coriander - 0.5 teaspoon;
• soy sauce - 4 tbsp. spoons;
• vegetable oil - 3 tbsp. spoons.

How to do:

1. Boil water in a saucepan, salt it.
2. Boil fresh seaweed for 15 minutes.
3. Remove the finished cabbage from the salt water and rinse 2-3 times with cold water.
4. Grate the carrots into long strips with a special grater.
5. Peel the onion and chop it thinly into half rings.
6. Fry it in oil until golden brown.
7. Add washed seaweed and grated carrots to the onion.
8. Stir the vegetables and simmer them together for 3-5 minutes.
9. Place the sautéed mixture into a bowl.
10. Press the garlic through a press and add it to the salad.
11. Add the remaining spices to the appetizer: coriander, pepper, soy sauce.
12. Mix the salad thoroughly. Hide it in the cold for 60 minutes to cool and infuse.

Despite detailed cooking recipes, some housewives always have questions. Some of them are quite common and often related to individual needs.

• How to prepare a snack very quickly? Traditional preparation of Korean carrots involves infusing the dish. But if there is no time for this procedure, and such a salad is extremely necessary, then it can be prepared in a frying pan or in the oven. The carrots must be simmered until they are completely softened. It is important to ensure that the vegetable does not fry, but simply changes color a little.
• Why does one recipe have a different taste? This is due to the quality of the carrots used. After all, the source material often differs in its properties: the fruit can be juicier or drier, have a bitterness or sweetness, be elastic or slightly soft. Therefore, in order to develop the ideal taste of a dish for yourself, you need to constantly experiment with products.
• How to fix the spicy taste of salad? If such a problem arises, when hot seasonings and additives exceed the expected result, walnuts will help soften the taste of the dish. To do this, several walnut kernels must be finely chopped and mixed with carrots.

Looking for an authentic Korean carrot recipe? You've come to the right place. 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!

Did you know that Korean carrots have nothing to do with Korea? The dish appeared thanks to Korean immigrants living in the USSR. They replaced Chinese cabbage, which was difficult to obtain at that time, with cheap carrots and came up with the so-called “Korean dressing.” Since then, the Korean carrot appetizer has not only caught on as an economical everyday dish - it has also found its way onto the menu for holiday tables!

You can buy Korean-style carrots in a store or market, but it’s better to cook it yourself. This way you can adjust the spiciness to your taste, and you will be confident in the quality and freshness of the product.

How to pickle carrots in Korean at home?

The simplest recipe involves using ready-made packaged seasoning, which can be purchased in any spice department. Everything is as simple as possible here. Grated carrots need to be sprinkled with seasonings from a bag, seasoned with sugar, oil and vinegar, and then wait a couple of hours for it to brew. As a rule, a bag is designed for 1 kg of vegetables, and the instructions are written in detail on the packaging.

If you, like me, are used to doing everything with your own hands and don’t trust dubious “food” in the composition of products, prepare Korean carrots yourself, at home - a real recipe without seasoning in bags, only with the addition of ground coriander, garlic and pepper. The result will be very tasty Korean carrots, just like at the market.

• It is juicy, with a pleasant garlic aroma, and is eaten quickly, so prepare a double or triple portion at once!
• Coriander works best in grains and is more flavorful than ground. You can grind the grains in a mortar, coffee grinder or pepper grinder.
• For dressing, 9% vinegar is used. Instead, you can take 6% table, wine or apple cider vinegar. The quantity is freely adjustable to taste.
• Not only sunflower oil, but also corn oil is suitable. If you preheat it, the flavor of the spices will be fully revealed.
• Based on the basic recipe, a large number of salads and appetizers are prepared, for example, these Korean pork ears:

How long to marinate?

Minimum cooking time is 3-4 hours. It is advisable to keep the snack in the refrigerator overnight; the next day it will become juicier and richer in taste.

Total cooking time: 4 hours
Cooking time: 15 minutes
Yield: 4 servings

Ingredients

• carrots - 500 g
• 9% vinegar - 1 tbsp. l.
• sugar - 2 tsp.
• salt - 0.5 tsp.
• vegetable oil - 3 tbsp. l.
• large onions - 2 pcs.
• coriander beans - 1 tsp.
• garlic - 3-4 teeth.
• ground red pepper - 1/3 tsp. or to taste

Preparation

You can simply cover the top with a plate or place the carrots in clean jars, where they will be stored until the festive feast. The appetizer turns out to be spicy, moderately spicy, can be served separately, and can also be used as an ingredient for preparing salads and other dishes. Bon appetit!

If you love savory salads, then this article will be useful for you. We will prepare several versions of Korean carrots at home, and you can choose from them something unusual, new and very tasty for yourself.

We have also prepared simple salads based only on carrots. But besides them, there will also be more satisfying options, which are already supplemented with chicken, sweet pepper or cabbage. It is better to serve them on an adult table; children are recommended to prepare a vegetable or fruit salad with yogurt.

General cooking principles

To prepare a truly Korean salad, you will need a special carrot grater. If you don’t have one, you can use the most ordinary one with large holes, it will turn out almost the same.

It is also important to give the salad time to steep. It is during these couple of hours that all the spices and herbs are mixed, and the carrots (and other main ingredients) absorb them.

Classic Korean carrot recipe

Cooking time

calorie content per 100 grams

How to cook:

Tip: For extra spiciness, you can use fresh chili.

Quick Korean carrot recipe

If you don't have time to wait for the salad, we suggest you save the recipe, which will be ready in ten minutes. This is in case guests suddenly arrive, for example.

How much time - 10 minutes.

What is the calorie content - 64 calories.

How to cook:

1. Wash the carrots thoroughly and peel them using a vegetable peeler.
2. Grate the fruits using a medium grater and place in a small bowl.
3. Add salt and sugar, mix well.
4. Add black pepper, coriander, garlic, vinegar and combine.
5. Boil the oil and pour in, mix it with the rest of the ingredients.
6. You can serve it immediately.

Tip: You can also add ground red pepper as spices.

Homemade Korean carrots without vinegar

An unusual cooking option that lasts only two days. But don’t worry, as the salad will end much faster.

How long is it - 3 hours and 5 minutes.

What is the calorie content - 145 calories.

How to cook:

1. Peel, wash and chop the root vegetables.
2. Add salt, stir and leave for thirty minutes.
3. When time has passed, drain the juice and add oil.
4. Peel the garlic and press it through the carrots.
5. Add spices, mix and leave for three hours.

Tip: this salad can be stored for no more than two days.

Hearty carrots with mushrooms

This salad can no longer be called light, since it contains mushrooms, which means it will be filling. Korean carrots with mushrooms are delicious, you need to try it.

What time is it - 25 hours.

What is the calorie content - 81 calories.

How to cook:

1. Peel the fruits, rinse them with running water and grate.
2. Add the pepper mixture, salt, ginger, paprika, coriander, vinegar and sugar.
3. Stir and squeeze the garlic into the mass through a crush.
4. Heat the oil in a frying pan or in a saucepan.
5. Pour over the salad, stir and cool.
6. Peel the mushrooms, cut into halves and place in the remaining oil.
7. Place on the stove, turn on the heat and simmer until done.
8. When the mushrooms have cooled, mix them with carrots and put them in the refrigerator.
9. After a day, the salad can already be served.

Preparing chicken appetizers

If you love salads and at the same time like to eat hearty food, try the following recipe. There are vegetables, root vegetables, and meat. Not a salad, but a complete dish! Delicious!

How long is it - 1 hour and 10 minutes.

What is the calorie content - 100 calories.

How to cook:

1. Wash and peel the carrots, grate them.
2. Add salt and sugar to it, stir, let it brew.
3. Peel the onion and rinse off any juice that has accumulated.
4. Cut it into rings using a sharp knife.
5. Add red pepper and simmer, stirring, until golden brown.
6. Drain the resulting mass into a colander, discard the onions, and pour the oil over the carrots.
7. Add black pepper there, add vinegar and mix thoroughly.
8. Peel the garlic, crush it into the salad, mix everything.
9. Let the salad brew, and at this time wash the fillet and clean it of fat.
10. Place in a saucepan, add water and place on the stove, turn on the heat.
11. As soon as it boils, remove the foam from the surface and cook for thirty minutes.
12. Then cool in the broth, remove and cut into large strips.
13. Rinse the sweet pepper, remove the core, and chop the flesh.
14. Wash the dill and chop with a sharp knife.
15. Add greens, chicken, and pepper to the salad.
16. Mix everything and serve.

Tip: onions can be added to the salad along with other ingredients, but then bring it to a more presentable form - that is, do not simmer for so long.

How to prepare Ogonyok salad at home

An option for those who like a lot of vegetables and piquancy. A large amount of cabbage, carrots, special dressing - all this in the Korean style. Let's try?

How long is it - 3 hours and 30 minutes.

What is the calorie content - 95 calories.

How to cook:

1. Remove the top leaves from the cabbage, wash the head of cabbage and chop it finely.
2. Remove the peel from the carrots too, then rinse and grate.
3. Peel the garlic, cut into slices or pass through a crush.
4. Remove the skins from the onion, wash and chop into cubes.
5. Wash the chili under running water and chop it finely.
6. Pour oil into a saucepan or frying pan, add soy sauce, water and sugar.
7. Stir, place on the stove, turn on the heat and let it boil.
8. Remove from heat and pour in vinegar, combine it with other ingredients.
9. In a bowl, mix onion, garlic, chili, cabbage and carrots.
10. Pour in hot oil and let cool.
11. Then put it in the refrigerator for three hours - and you’re ready to serve.

Tip: It is not necessary to use apple cider vinegar as the vinegar. It can be any other one you like.

Not only classic vegetable oil can be used as oil. It can be coconut, flax, corn, nut, cotton, olive, etc.

The oil should be removed from the heat as soon as it begins to boil. If you let it boil, it can ruin the taste of the entire salad.

If you want to add some greens to the salad, do so just before serving to really add freshness. If you add herbs along with carrots, they will absorb all the tastes and aromas, and the addition will not give the salad anything new and special.

To serve the salad as quickly as possible, cook it on the stovetop. That is, everything is the same, only not in a bowl, but on the stove. Be careful and cook the carrots only until they are soft, do not let them brown.

If the salad turns out to be too spicy, you can add some chopped nuts to it. They will take away some of the piquancy and make the taste of the dish lighter and more delicate.

Korean carrots always complement a side dish or meat well. You can eat it just like that, with a piece of fresh bread, and truly enjoy the fact that such special salads are already so easy for us!