Carrots in Korean: the original recipe

In recent years, the salad "Carrots in Korean" has become very popular in Russia and in European countries. However, it is hardly possible to buy a real salad in the store - the way it is made by the Koreans themselves. Invented a lot of adapted to the Russian cuisine recipes that are remote from the original.

We will tell you how to cook carrots in Korean really to feel the "same taste" that this unusual salad should initially possess. It is loved by many, especially since it is easy and easy to prepare. In fact, carrots in Korean appeared in Uzbekistan, and not in Korea. The salad was invented by local Koreans to recall the special taste of red-bell peppers fried on special technology. It is this ingredient that gives any food an inimitable highlight. In Korea, it is added to many dishes of national cuisine.

The recipe below is calculated for one kilogram of carrots. Therefore, if you want to make more or less salad, simply increase or reduce the volume of the components in proportion to the mass of carrots.

Take fresh carrots, brush and wash it. Cut into thin strips. To do this, now sold special graters, which will save you time and effort. You need to add more salt and leave for about ten minutes, preferably - under the load, so that carrots let the juice. After the specified time, wash it in a colander under running water and wring out. Put in enamel or glassware. Squeeze three or four cloves of garlic in the garlic and add to the carrots. Then add to the salad three tablespoons of 9% vinegar, mix everything.

All these were basic actions, which for sure everyone did, who cooked a salad at home. And now we'll take care of the marinade, in which the secret of the original recipe is.

In a frying pan with thick walls, pour 5 tablespoons of soy or olive oil. Put on a strong fire and heat until white vapor appears. Add a teaspoon of ground paprika, reduce the heat and continue to warm the oil for one minute. Thus, the paprika will lose its aggressive bitterness and sharpness, and the oil will absorb a pleasant unique aroma of pepper. Next, put half the middle bulb in butter and fry for a few minutes until the onion starts to turn yellow. Then the oil should be filtered to exclude the ingress of pieces of onions into the salad, because it can spoil the taste.

Filter the filtered oil into the carrots, stir well and cover with a lid. Salad should stand for at least 24 hours. The next day it is ready for use. You will enjoy the true unique taste of a real Korean salad!

If before cooking carrots lay a few days and a little wilted, then before serving, you can add a little vegetable oil: so you make the salad more juicy.

We described how to make carrots in Korean according to the basic recipe of Korean cuisine. However, to taste in the salad does not bother to add a little sugar, black or white ground pepper, cilantro, coriander, sesame, soy sauce and even tomato paste. Each of these components has a pronounced flavor, so whenever you add a new ingredient, you will get a slightly new taste.

Many are looking for new spaces for imagination and add fried pieces of meat, poultry, salami, fish or seafood to the Korean salad, but only finely chopped. You can find a recipe for such a salad, even with the addition of pineapple.

As for serving on the table, it should be noted that it looks very nice salad of carrots in Korean, neatly laid out, for example, on a cabbage leaf.