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Finally I got to the Korean carrot.
I have a recipe according to which our family has been preparing Korean carrots for many years.
I don’t know if this is really how Korean carrots should be cooked, but it turns out very tasty.
🥕Ingredients you need for cooking:
- carrots (pure weight - 260 g),
- onions - 210 g,
- garlic - 15 g
- vegetable oil (better brother "odorous"),
- 1/2 tablespoon vinegar 9% - add a little vinegar to your liking.
- black pepper, salt, coriander. You can take the ready-made Korean carrot seasoning.
🥕Cooking.
The main difficulty of the recipe is to cut the carrots into thin strips.
I remember earlier, when there were no special devices and graters, we sat and chopped carrots by hand.
Then graters with nozzles appeared and things went more fun, carrots began to cook even more often.
For a long time I did not cook carrots in Korean because I was too lazy to cut carrots. But now I have an assistant.
So. Cut the carrots into thin strips in any way possible for you.
Chop half of the medium onion very finely and send the onion to the carrots.
Chop the garlic finely and send it to the carrots.
Chop the remaining onion into medium.
Add salt, black pepper, a pinch of ground coriander and 1/2 tablespoon of 9% vinegar to the carrots.
Each time I need a different amount of vinegar. Therefore, first we add a little - 1/2 tablespoon, and then, if you feel that what is lacking in taste, add more.
You can use ready-made Korean-style carrot spices.
We added spices and mix with our hands, rinsing the carrots well so that it gives juice.
Leave the carrots to infuse.
We fry the remaining onions in vegetable oil.
In the original recipe, butter was added to the pan by eye and a decent amount.
I used 10 g of oil. It is best to take the "odorous" oil.
Fry the onion until golden and immediately (hot) add it to the carrots.
We mix. Let's try. and decide whether we need more spices or enough.
Carrots should be infused for at least 1 hour.
KBZHU per 100 g: K - 55.8, B - 1.4, F - 2, U - 8.7.
You can watch the video recipe:
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