Korean-style carrots are a fragrant and spicy oriental salad, which has long been loved by the inhabitants of our open spaces. And this is not surprising: in addition to the savory taste, this dish has many useful properties. It is recommended to eat to people whose diet is poor in vitamins and trace elements, who suffer from constipation and low metabolism, as well as various viral and infectious diseases. Periodically using this dish, you can significantly improve vision and expel parasites from the body. Often this salad is bought in the store, but it can be quite prepared by yourself. Therefore, further in the article - a simple step-by-step recipe of this dish with photos.
How to choose a carrot for the recipe
In order for the Korean carrot dish to be fragrant, bright and juicy, first of all you need to choose the right root vegetables. Here you need to pay attention to their maturity and quality. The hue of vegetables does not play a special role, it depends only on the variety and your preferences.
Find out how carrots are useful for the human body, namely: black, white, purple and yellow carrots.
So, what kind of roots you need to buy:
- The color of the fruit should be rich and bright, it will be evidence of the presence of large amounts of vitamins in carrots.
- The integrity of the surface is also important: the fruit must be smooth, without deformation, dark points, cracks or other damage, otherwise all these defects will affect the taste characteristics.
- Fruits should not be lethargic, otherwise carrots will be hard to grate and to taste it will not be juicy, tough and not crispy.
- At the cut between the root crop and the tops, the carrot should be bright green.
- If the vegetables are washed before being sold, they will not be stored for a long time, but such carrots are quite suitable for making salad.
- If the cut of the middle part of the fruit has a color different from the color under the skin, then this suggests growing them with the help of an increased amount of chemicals.
- If processes are visible on carrots, then these can be either over-ripe fruits, or fruits with an increased dose of nitrates.
- Root crops should not be wet and as if covered with a fat film - most likely, they were treated with chemicals.
- If thin black stripes are visible on carrots, then pests have started in the fruit, which means that such vegetables should not be eaten. This also applies to carrots damaged by rodents.
Did you know? Carrot tops can be eaten: it is added to salads, main dishes and soups. You can also brew tea from it.
How to cook Korean carrots for the winter: a step by step recipe
We offer to cook Korean carrots for winter preparation according to our recipe.
Grocery list
Here are the ingredients of the salad:
- 1.5 kg of peeled carrots;
- 250 g of peeled and chopped onions;
- 1 tbsp. a spoonful of salt;
- 100 g of sugar;
- 50 ml of vegetable oil;
- 50 ml of vinegar 9 percent;
- 1 tbsp. spoon ground coriander;
- 0.5 bags of "Seasoning for carrots in Korean";
- 1/2 tsp ground black pepper;
- 1 head of garlic.
Important! You can not get involved in carrot salad in Korean for people who have a high acidity of the stomach, as well as those who are prone to allergies. The composition of the snack includes spices and vinegar, which can exacerbate the situation with these ailments.
Kitchen appliances and utensils
To prepare for the winter of Korean carrot salad, you need to prepare such tools and dishes:
- special "Korean grater" for rubbing carrots with long stripes;
- enamel, glass or plastic container with a lid for mixing the ingredients of the salad;
- 0.5-liter jars;
- covers for preservation;
- knife and board for slicing onions;
- garlic chopper;
- seamer;
- pan for sterilizing cans with salad;
- towel for wrapping cans after rolling.
Special Korean grater for rubbing carrotsImportant! Do not give carrots in Korean small children. Their digestive system is not ready to experiment with a dish that contains vinegar and spicy seasonings.
Step-by-step recipe with photos
Now let's proceed to the direct preparation of snacks:
- Wash carrots thoroughly, clean or scrape them, rinse with running water. Rub the root vegetables on the "Korean grater". Fold the grated carrot into the mixing container.
- Chop the onion and add to the carrot.
- Squeeze the peeled garlic through the chopper and pour it to the carrots and onions.
- Add sugar, salt, coriander, black pepper and seasoning, pour vegetable oil and vinegar on chopped vegetables.
- Stir the ingredients thoroughly with a spoon, and then slightly remember with your hands so that the vegetables begin to give out the juice.
- Cover the container with the salad lid and place in the fridge for a day.
- Wash soda cans and sterilize.
- The next day, arrange this snack on the banks and pour evenly allocated juice.
- Place the jars of salad in a pot of warm water, bring the water to a boil and sterilize the jars for 10 minutes.
- Then remove the jars from the pan, cover them with boiled lids and roll them up. Cover the top with a towel to cool the cans.
Did you know? Spicy dishes with the addition of spices can alleviate pain: when consumed, irritation of nerve endings on the tongue occurs, and the hormonal system tries to relieve pain, acting not locally, but in general, and reducing the pain threshold.
Video: how to cook carrots in Korean
How to store the workpiece
The requirements for storing canned salad in Korean are the same as for any other preservation. To harvested salad well preserved throughout the winter, banks need to be protected from direct sunlight, high humidity and temperature changes.
For this suitable cellar or storeroom. If the house does not have these premises, then a mezzanine or a glazed and insulated balcony will fit perfectly for this.
Carrots can be prepared in different ways: dry, freeze or cook carrot juice or caviar.
What to bring carrots to the table
Korean carrots can be present in the daily meals, as well as at festive feasts.
This salad is eaten both as a separate dish and as an ingredient in other salads, for example, with chicken or sausage.
Also the rolls of pita bread, in which this snack is wrapped, are very popular. 
Served spicy carrot to such dishes and side dishes:
- pasta;
- mashed potatoes;
- fried potatoes;
- pork shashlik;
- oven-roasted pork;
- meat cooked in French;
- roast lamb;
- boiled or baked mackerel or trout;
- baked in the oven or smoked chicken.
Read also how to cook cabbage with carrots in Korean, zucchini and cauliflower in Korean.
As you can see, it’s easy to prepare Korean carrots for the winter at home according to our simple recipe. There are also no special requirements for storage of the workpiece in the winter.
Therefore, we recommend you to try this spicy dish yourself, which will delight you and your loved ones during a simple meal, as well as on a festive table.
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Ingredients:
1 kg of carrots (I take a large, massive, you can even slightly more than 1.100 - taking into account the cut tails and skins) 2 tablespoons without a hill of salt (small!) *** 1 onion (optional) 4-5 tablespoons vinegar 0.5 cups unscented sunflower oil 3 tablespoons sugar 0.5 teaspoons black pepper 1 teaspoon sweet paprika 3 tablespoons coriander (ground) 4-5 cloves of garlic
Cooking:
Add the carrot, cut in an appropriate way, into a deep bowl, sprinkle evenly with 2 tablespoons of salt, mix and set aside for 10-15 minutes. At this time, peel the onions and chop them large. In hot oil, fry it and throw it away. Oil is drained. (I sometimes miss the action with onions, in principle, this does not really reflect on the taste.) While the butter is hot, we drain the resulting juice from the carrot (we don’t need it). Squeeze the garlic into a bowl of carrots and sprinkle with coriander. In a separate bowl, mix sugar, pepper and paprika. Pour the hot oil into a glass, add vinegar and mixed spices, then pour the hot mixture into a carrot. Carefully mix, enjoying the aroma, and send to infuse in the refrigerator overnight. The next day, fragrant, savory carrot is ready!
*** Since many who cooked carrots complained that it came out too salty, I show that I use very, very fine salt. If yours is larger, then reduce the amount. Carrots should not be salty, salt is needed for the carrot to give juice and soften.
