Today, there are many different ways to cook Korean carrots, and oddly enough, all the recipes are correct! You will not find such a carrot in Korea, because this recipe appeared on the territory of the USSR, as an alternative to spicy Peking cabbage. Having tried different options for cooking carrots in Korean, I want to share my favorite recipe with you. Korean-style carrots prepared according to this recipe always turn out juicy, aromatic and very tasty, even better than Koreans on the market.
Ingredients: - Carrots, - Onions, - Ginger root, - Salt, - Sugar, - Black pepper, - Red hot ground pepper, - Mustard seeds, - Ground coriander, - Garlic, - Refined sunflower oil, - Rice vinegar 3%
Cooking method:
Peel and grate the carrots for Korean carrots. Transfer the carrots to a deep bowl. Add salt and sugar, squeeze the garlic through a garlic press. mash so that the carrots give juice. Cut the onion into small cubes.
Preparing the dressing. Pour vegetable oil into a pan and heat it. Fry the onions. Turn off the stove. Add black and hot peppers, mustard, coriander to the oil. We warm up the spices for 30 seconds and fill the carrots with this spicy oil. Add rice vinegar. We mix.
We transfer it to a container, close the lid and put it in the refrigerator overnight. In the morning we get a great spicy Korean carrot. More details in the video recipe at the link: