Korean snacks fit in very organicallyour national culinary traditions. Quite recently, they were considered almost exotic dishes, but today you can cook them yourself. Fortunately, there are more than enough recipes and ingredients for them today. For example, Korean carrots. This snack can be spicy, sweet and spicy, and sour - for every taste. Moreover, such a pleasure is very cheap. In any case, cooking Korean carrots is much cheaper than buying a ready-made snack. In addition, we can choose the recipe ourselves, vary the amount of spices and seasonings, and as a result we will get exactly the snack we want to cook, that is, we do it to our taste and for our own pleasure. Believe me, the result of our culinary experiment can surpass even the original in taste. So all we have to do is choose the right recipe and cook this popular, light and piquant snack.

Original recipe of Korean carrots

The snack prepared according to this recipe is morewill be similar to the original. Of course, we won't be able to recreate the Korean snack exactly - after all, national cuisine in Russian realities takes on a slightly different hue. However, this recipe and the cooking procedure itself are as close as possible to the original snack recipe. Ingredients:

• fresh carrots - 1 kg;
• garlic - 4 cloves;
• vinegar 9% - 3 tbsp;
• soybean oil — 5 tbsp. x l.;
• paprika - 1 tsp;
• salt - 2 tbsp;
• onion - half a head.

Preparation: The recipe is traditional.First, peel the carrots and shred them into very thin, narrow strips. It is best, of course, to use a special grater for Korean carrots - then they will turn out long and thin, like spaghetti. Now put the shredded carrots in a bowl, mix with salt and leave under pressure for about 10 minutes. During this time, the carrots will release juice, which we need to drain along with excess salt. Next, throw the carrots into a colander and rinse in cold running water, then squeeze them thoroughly. Put the squeezed carrots in an enamel or glass bowl and add chopped garlic to them. The garlic can be chopped very finely or passed through a garlic press. Pour vinegar over the carrots and garlic and mix well. Leave the carrots to soak up the garlic flavor and aroma, and in the meantime, finely chop the onion and prepare the marinade. To do this, pour soybean oil (can be replaced with olive oil) into a thick-bottomed frying pan and set it on high heat. When the oil is hot, add the red pepper, reduce the heat and continue frying for a minute. During this time, the hot pepper will lose its pungency, and the oil will acquire the aroma and taste specific to this snack. After that, add the chopped onion to the oil and fry it for about 4 minutes. When the onion turns golden, strain the oil - onion is not included in Korean carrots, so you do not need to add it to the snack. Pour the oil into a bowl with carrots, mix everything well and cover the bowl with a lid. Leave the snack to infuse for 24 hours. Now let's try it and enjoy the taste of this exotic, but already so familiar to us snack!

Carrot in Korean with greens

This recipe is remarkable because it containsThe snack includes fresh greens and fresh cucumber! That's why the snack gets its characteristic taste. Otherwise, this recipe is almost no different from the original. Ingredients:

• fresh carrots - 1 kg;
• onions - 3 heads;
• garlic - 3 cloves;
• fresh cucumber - 1 piece;
• seasoning for Korean carrots - 1 tsp;
• fresh parsley - 1 bunch;
• vegetable oil - 3-4 tbsp;
• apple cider vinegar - 1 tbsp.

Preparation:Wash the carrots, peel them and grate them on a special grater or cut them into thin long strips. Place the carrots in a bowl and pour in vinegar, then add the garlic pressed through a garlic press and spices and mix everything. Peel the onions, rinse in cold water and cut into thin half rings. Heat vegetable oil in a frying pan with a thick bottom, put the onion in it and fry until it turns golden. Meanwhile, grate fresh cucumber on a Korean carrot grater, add it to the bowl with the carrots and mix everything. Put the fried onion in the same bowl with vegetable oil, mix again and leave to marinate for about 3 hours. After 3 hours, mix the snack with chopped parsley, cool and try it! Note: For frying onions, you should use only refined oil, without taste or smell. And what kind of oil - olive, sunflower or corn - does not really matter. The main thing is that its taste does not interrupt the taste of carrots.

Carrot in Korean with soy sauce

The recipe is also as close to the original as possible.Since it is still problematic to buy soybean oil here, we will try to compensate for its taste with soy sauce. And to complete the taste of this snack, we will use special spices: paprika, celery, nutmeg, coriander, parsley, basil, garlic, onion, red and black pepper. All these seasonings should be dried - in powder form. They need to be mixed in equal proportions, and now we have a special seasoning for Korean carrots ready! So, the recipe itself. Ingredients:

• fresh carrots - 1 kg;
• onions - 3 heads;
• garlic - 3 cloves;
• vinegar 6% - 4 tbsp;
• soy sauce - 1 tbsp;
• granulated sugar - 1 tbsp;
• spice mix - 1 tbsp;
• salt - at your discretion.

Preparation:Wash and peel the carrots thoroughly. Peel the onion, rinse in cold water and cut into thin half rings. Cut the washed carrots into thin long strips or chop them using a special grater. Now put the carrots in a bowl, add salt, vinegar, sugar, seasoning, soy sauce and one chopped onion. Mix everything well and leave to marinate for about half an hour. During this time, we need to fry the remaining onions in vegetable oil until light brown. After that, let the onions cool a little, add them to the carrots and mix everything well. You can consider that our Korean carrots are ready. However, if you let the snack sit, it will become even tastier!

Quick recipe for Korean carrots

This recipe actually allows you to cookKorean carrots are very quick. So take it into service in case of unexpected visits from guests or an equally sudden desire to treat yourself to Korean carrots. Ingredients:

• fresh carrots - half a kilo;
• onions - half a kilo;
• garlic - 4 cloves;
• vinegar essence - 1 tsp;
• granulated sugar - 1 tbsp;
• vegetable fat - half a glass;
• hot red pepper - 1 pod;
• salt - half a teaspoon.

Preparation:First, wash the carrots thoroughly, peel them, and then chop them on a special grater. Again, if you don’t have a grater, cut the carrots into very thin, narrow, and long strips. Transfer the carrots to a bowl and mix them with half a teaspoon of hot red pepper. Coarsely chop the previously peeled and washed onion, which you fry until golden brown in a frying pan with vegetable oil. Now remove the onion from the oil — we won’t need it for the appetizer anymore. Pour a teaspoon of vinegar essence into the still hot oil and pour this mixture into the carrots, then add the garlic pressed through a garlic press. Mix everything well, cool, and serve. Here’s a simple and quick recipe! As you can see, the recipe for Korean carrots remains virtually unchanged. Only the principle of preparing this appetizer changes, as well as the amount and composition of the additives. The main ingredients - carrots, vinegar, vegetable oil, red hot pepper - are present in almost every version of this snack. So you can choose a recipe to your taste or even come up with your own way of preparing this simple and very tasty snack. Note that in addition to the piquant taste, the snack also has such a desirable property as low calorie content. Therefore, this dish is suitable for both lovers of spicy and hot food and for adherents of a healthy lifestyle. The main thing - cook with pleasure. Bon appetit and success in the culinary field!

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