Spicy and fragrant carrot salad appeared asnor strange, not at all in korea. He began to cook in Uzbekistan. Koreans who emigrated there decided to make something similar to the traditional cuisine they were used to, but with amendments to completely different products. Nevertheless, the roasted red pepper in the salad is really quite Korean, so the name can be considered fair. The recipe for Korean seasoned carrot is different from what can be found on store shelves, so it’s best to cook it yourself. It is quite simple to do this, although there are some subtleties.
How to cook Korean carrot at home: step one
First of all, you need to properly prepare allIngredients. Take fresh carrots, rinse and chop them as thin as possible. Salt abundantly and leave under the yoke for ten minutes to let the vegetables make juice. After that, the carrots should be thoroughly rinsed with running water and squeezed, put into a glass or enameled bowl, add the garlic, minced with a special garlic press. It will be enough three or four cloves per kilogram of carrots. Add three tablespoons of vinegar 9% vinegar to the salad and mix. Korean carrot for the winter, and at any other time of the year, will be an excellent dish full of vitamins. But this is not the end of her cooking - the dish owes its taste to the marinade.
Pour five tablespoons into the skillet with a thick bottom.spoons of olive oil. For complete authenticity, you can take soybean, but it will be harder to find. On high heat, heat the butter to white steam, add a spoonful of paprika and fry for a minute, reducing the heat. The oil will fill with an incredible aroma, and the pepper will reduce its sharpness a little. Cut a half of the average size of bulb onions, fry it until golden brown, then strain the oil. You do not need to put onions in the finished carrot, it can negatively affect the taste of the dish, so there should be no pieces in the oil. Fill the carrots with the resulting oil and mix. The snack is ready. But you need to be able not only to figure out how to cook a Korean carrot at home, but also to wait at least a day before using it. Only after a while the taste of the dish will unfold really full.
To diversify the taste of this snack, you canadd a little butter, sugar, ground pepper, soy sauce, tomato paste, sesame or cilantro. Each of the components in its own way will change the taste of the finished dish, so you can experiment with additives and their combinations for a long time. Carrots can be used not only as an independent salad, but also as a side dish for meat or fish, stewed vegetables or boiled potatoes. Beautifully served salad to the table can be on fresh cabbage leaves. In addition, for a more festive and exquisite version, you can add fried chicken, meat, fish or seafood, fresh cabbage, beets, pineapple or celery before serving.
