Korean-style carrots
Origin of the recipe
The birthplace of Korean carrots, a salad made with pickled carrots cut into long strips, isn't Korea at all. It was invented by "Russian Koreans" deported to Uzbekistan in the late 1930s. They brought with them traditional marinade recipes, but the seafood used in their national cuisine was unavailable in Central Asia, so carrots replaced it. Thus emerged a dish beloved in Russia, unheard of in Korea.
What do you need for cooking?
Ingredients
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Carrot
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Garlic
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Ground coriander
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Sweet paprika
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Crushed chili pepper
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Sugar
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Salt
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Curry
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Vegetable oil
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Vinegar 70%
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Ground nutmeg
Kitchen utensils
- Bowl
- Spoon
- "Korean" grater
Spicy and aromatic Korean carrots are the perfect appetizer to grace any table.
Step-by-step recipe
Step 1:
Wash and peel the carrots. Grate them at an angle to create long strips.
Step 2:
Add sugar and salt to the carrots. Stir.
Step 3:
Add paprika, coriander, nutmeg, curry, chilli and stir.
Step 4:
Crush the garlic and add to the carrots. Stir.
Step 5:
Mix a tablespoon of vegetable oil and vinegar, pour them over the carrots and stir.
Step 6:
Add vegetable oil and stir.
Step 7:
Place the bowl with carrots in the refrigerator for 2 hours.
Cooking tips
If the carrots are dry, soak them in water for 2-3 hours.
After adding vinegar, it is better to leave the carrots for 15-30 minutes to release the juices.
For best results, refrigerate carrots overnight. Refrigerated carrots will keep for about two weeks.
