Korean carrots

[subtleties of technology]

Korean carrots

Category: Cold meals and snacks

Kitchen: korean

Ingredients
Carrot	1 kg
Salt	1 tsp
Sugar	1.5-2 tbsp. l
Onion	500 g
Vegetable oil	100 g
Red bell pepper + chili	1 tsp
Ground coriander	1 tsp
Vinegar	2-3 st. l
Garlic	5-6 teeth
Black pepper	optional
Soy sauce	optional

Cooking method

• 1. Chop carrots (I did it on Berner on the usual narrow nozzle that came with the kit)
• 2. Salt the carrots, lightly tamp and after 20-30 minutes squeeze and drain off the excess juice - this speeds up the process of infusing the carrots, instead of 6 hours, it will be ready in 3 hours.
• 3. Parallel to carrots - you need to fry the onions in vegetable oil until golden brown.
• Then the onion to the side, and season the carrots with this hot oil
• 4. Add spices - coriander and pepper.
• 5. Vinegar at the end - to taste.
• 6. Squeeze the garlic at the very end and mix everything.
• After 3 hours, the carrots are ready.

Note

There are a lot of recipes on the Internet, but the main thing is subtleties of technology - and a Korean girlfriend shared them with me at the university and this recipe always gave the most delicious result

The proportions are already adjusted to taste

In the process of infusing carrots, you can try and if something is missing, then add a little.
I kept adding vinegar and added slowly, I wanted everything sour



CARROT - a valuable vegetable biennial herb.

In the first year of life, it forms a rosette of three to five times pinnately dissected leaves and a root crop, in the second year - peduncles with small white flowers in complex umbrellas and seeds. Root crops, depending on the variety, are round, conical, cylindrical, spindle-shaped. Their color is orange, red, yellow, white, pink, purple; most table varieties are orange-red. Weight - 30-800 g. Carrots are native to the Mediterranean. Grown in all countries of the world, with the exception of tropical areas; in Russia - from the Arctic to the southern borders of the country, it is most common in the temperate zone.

Fresh carrots are a valuable food product. By the content of carotene (6-9 mg%), which in the human body easily passes into vitamin A, it surpasses other vegetables. Especially useful for baby food. Carrots also contain sugars, proteins, pectin substances, mineral salts (potassium, sodium, phosphorus), vitamins and other substances important for the body.

Carrots are consumed fresh, dried, frozen and processed, widely used for preparing first and second courses, sauces, vinaigrettes, salads, etc. Carrot juice, mashed potatoes and other carrot products also have dietary and medicinal properties.

Carrots are used to prepare various vegetable mixtures for soups, borscht, cabbage soup. As a seasoning for dishes, it is used chopped, as a whole, and grated. Lightly fried or baked until crusty and placed in the hot broth, the carrots enhance their color and flavor. Carrots fried in oil are placed in soups or sauces 15-20 minutes before they are ready to improve the taste, appearance and enrichment with vitamins. Before use, dried carrots must be soaked for 30 minutes in cold water. The addition of oil to carrots promotes better absorption of the carotene contained in it. Carrots are best stored around 0 ° C.

The best varieties of carrots: Nantes 4, Losinoostrovskaya 13, Vitamin 6.

Similar recipes

Carrots in mustard oil (Lika)

Pickled carrots (Elven)

Christmas cupcake with carrots (MariS)

[iulifera]

iulifera
And I was just about to make this carrot. I also cook according to your technology, I also add turmeric from spices. A very tasty and healthy carrot.You get a plus for the recipe.

[barbariscka]

barbariscka - Thank you
Sometimes you don't want it for a long time, otherwise, as the zhor attacks, it leaves at once, while I try, I add salt ... just like that, the floor of the can evaporates

Girls, ready-made spices "For Korean carrots" too, by the way, not bad!

[Aunt Basya]

Aunt Basya
Monosodium glutamate is added to ready-made spices for Korean carrots as a flavor enhancer. Better to do without it.

Girls, ready-made spices "For Korean carrots" too, by the way, not bad!

They are not bad, but they contain monosodium glutamate, and it is harmful to our body.

Well it is! Only the question of its harm is very controversial, and the range of opinions of scientific luminaries is so wide: from harm to benefit and even use in the treatment of gastritis. And where is it now not, the ubiquitous glutamate?

[julifera]

julifera, "vote" for your recipe! I also make carrots this way, only, in my opinion, 1-2 onions are enough, it kind of creates a flavor here. It's a pity to "translate" it. Although this is a matter of taste.
And the spices are different, I read carefully the composition and choose without glutamate, or sometimes I take prefabricated spices from the market, where they are sold in bulk.

[Elenka69]

Elenka69 - I agree, you can have less onions, but our production is always waste-free
Then all the onions are either in meat or in a stew, so half a kilo is not a pity

[Elenka69]

Elenka69 - I agree, you can have less onions, but our production is always waste-free
Then all the onions are either in meat or in a stew, so half a kilo is not a pity

Exactly, or some other delicious salad.

Thank you very much for such a delicious recipe. I am calm about carrots, but here I wanted to eat and eat them

Thank you very much for such a delicious recipe. I am calm about carrots, but here I wanted to eat and eat them

This is what is called - struck
I remember, I try for acid and try, and I don't understand in any way, it seems that I still need it, I will add a bit of vinegar and again I don’t understand, so after samples half of the carrots and left ...
Here, in a normal state, you can devour overpower?

The recipe inspired ...
When he worked as a therapist in a polyclinic for "sabantuychiki" in the department he brought his carrots in Korean, which enjoyed constant success. In response to 101 requests to share the recipe, I typed the text in the computer and printed it in a dozen copies. Gave it to the thirsty. And in the recipe there was a paragraph: "heat the vegetable oil until a slight haze appears, fry two halves of the onion in it until golden brown, take out the onion with a slotted spoon, and pour the PREPARED CARROT WITH BOILING OIL ..."

A week later I heard a conversation between two district therapists (remembering Stalin when young): “Our young doctor hid something from us in his recipe! I did everything as written - I threw the carrot in the oil, waited for the smoke to appear in the kitchen. I got some kind of coals. carrots, like his, never appeared !!! "

We make Korean-style carrots in different ways. So I cooked according to this recipe, but I didn't remove the onion, the Koreans always leave it with us. The salad is delicious, half of it did not reach the table. Homemade, fragrant dill from the freezer.

[giraffe]

giraffe - it's nice that you liked it

And how should dill be stored in the freezer - already cut or twigs?
I had some kind of quirk for dill, I could not stand it all my life, I literally could not stand it, but then all last year I began to add it to everything, always fresh, I just can't live without it
And now I sit and think - how did I goofed that in the summer I didn’t freeze my bunch of dill, now I’m buying a store fertilized one.

But in what form in the photo, in this I store. In glass jars, tamped well and taken without problems, a crumbly mixture.

[julifera]

julifera, thanks for the recipe for such a yummy. Did it for the first time in my life. The spouse did not believe in a positive result. And what was my surprise - when he calls me on the phone and sings the praises of "What a delicious carrot turned out." In general, the carrots were eaten in one sitting, they were not even allowed to brew. ...

[nika77]

nika77 - I'm glad

In general, the carrots were eaten in one sitting, they were not even allowed to brew. ...

we often have the same situation

Thanks for the recipe, I want to make carrots for a long time. now I will definitely try according to your recipe

We also make according to this recipe. Only vinegar is not at the end, but at the beginning, along with salt. Delicious recipe. Here, I just did it today

What is the ratio of chili to red pepper in 1 teaspoon? I want to cook, but I'm terribly afraid to overdo it with chili. He's so caustic.

[Red bell pepper + chili]

One more question: Red bell pepper + chili do you mean dry spices?

[Red bell pepper + chili]

One more question: Red bell pepper + chili do you mean dry spices?

Yeah

What is the ratio of chili to red pepper in 1 teaspoon? I want to cook, but I'm terribly afraid to overdo it with chili. He's so caustic.

Then chili is best to start with 1/6 -1/8 teaspoon - literally on the edge.
It's never too late to add!

Shl
She herself was

Then chili is better to start with 1/6 -1/8 teaspoon - literally on the edge
It's never too late to add

Thank you! How much do you usually put in?

[Rita]

Thank you! How much do you usually put in?

Rita - to me only for you

My same coward with hot pepper and I have a friend "Gruzin" in a chef's cap - like a salt shaker, I do rot-rot over carrots 4 times, mix and taste, if you want - a few more times rot-rot, and so on. I will not try as I like at the moment

Somehow it turns out - every time in different ways, and with vinegar the same trouble - I can sometimes gurgle twice as much than according to the recipe
Unsealed me

I'm also on you.

I understand, I will try! Or I’ll find a Georgian in a cap so that it’s rotting 4 times.

Georgian is a different story altogether - I have a lot of them
There are Georgian cooks, and there are Georgian nurses.

Guess which of them is who and in which ones do I pour hot peppers (black and chili) ??
(I don’t hold nurse girls and cooks, don’t look at them)


For whites - mardach is the same - a copy of these, but with a flat hat:

Gyy! How cute!
Well, since you wrote that in a chef's cap, then a Georgian in a white one.

Gyy! How cute!
Well, since you wrote that in a chef's cap, then a Georgian in a white one.

You can't fool you - you guessed right

But just recently (since the day before yesterday) I decided - evil peppers should be in an angry dark blue hat, so as not to confuse them with other red ones, I decided to decide, but forgot to pour in and sooooo nicely rested the chicken fillet, I thought that I took paprika
Now it turns out - I really love chili
(though I had to drink a lot)

Now it turns out - I really love chili
(though I had to drink a lot)

It hasn't dawned on me yet with chili.
But I recently found out that I really love fresh ginger. And I even put it grated in ... borscht. It turns out very tasty and spicy! And, which is typical, you don't need to drink it

[julifera, Yulechka!]

julifera, Yulechka!
I prepared a carrot according to your recipe today, I even fried the onion and took it out, here is the proof - onion in a bowl:



But the carrot itself, napooooooooooooo

The only thing is that without chili, for lack of it, I have it in ATB (in the evening I went there for a carrot, and I was too lazy to go to another store, I will fix it next time)

If someone has a question why the stripes of carrots are short and not long, I say right away - I rubbed them on the combine, it suits me that way and it’s easier for me

Yulyasha, thanks for the recipe deliciously delicious

[Irisk]

Irisk - cool carrot

Today I, finally, was honored to cook carrots according to this recipe. It turned out awesome !!! Envy, or cook everything.
A tremendous, tremendous thank you for the recipe !!!!

GREAT ON HEALTH

Thanks for the wonderful recipe
It turned out very tasty, now I will do it this way

[Vera-Nica]

Vera-Nica - I am very glad

Super carrot turned out. I never did it, because I didn’t want to make a slapstick under carrots in Korean. And it turned out no worse than the Koreans sell in the market. Now I will often do

[Playful]

Playful

you need to fry the onions in vegetable oil until golden brown.

This is the most difficult point for me. Let's see the whole algorithm.
1. Warm up the frying pan;
2. We throw the bow;
3. Onions give juice;
4.When the juice evaporates, the onions begin to brown.

That is, at the moment when the onion begins to acquire a golden color, the juice has already evaporated ...

Where did I go wrong?

This is the most difficult point for me. Let's see the whole algorithm.
1. Warm up the frying pan;
2. We throw the bow;
3. Onions give juice;
4. When the juice evaporates, the onion begins to brown.

That is, at the moment when the onion begins to acquire a golden color, the juice has already evaporated ...

Where did I go wrong?

It's like a joke

A student to a professor with a big beard:
- And tell me, professor, how do you sleep - a beard over a blanket or a beard under a blanket?
- ....
(if you don't know the ending, I'll tell you more)
____
So I can't remember that point by point, I fry intuitively.
I know one thing - with butter after onions - a little tastier, with bezon - also delicious

You can do this - stop frying when the onion is about to turn golden
The oil is hot, and the onion will reach a golden state without further heating.

This is the most difficult point for me. Let's see the whole algorithm.
1. Warm up the frying pan;
2. We throw the bow;
3. Onions give juice;
4. When the juice evaporates, the onion begins to brown.

That is, at the moment when the onion begins to acquire a golden color, the juice has already evaporated ...

Where did I go wrong?

do not bother. this is called sautéing onions. oil. the butter just smells better. and when you pour it into a carrot, the carrot tastes better. than just growing. pour oil. Well, try it and you yourself will understand the difference. I pour oil into the frying pan I turn on the frying pan I throw the onion it all heats up there fries. turn off. all.

Girls, ready-made spices "For Korean carrots" too, by the way, not bad!

but I'm not happy. there is something deprived for me. I do it myself. why ready to buy if I have a truncated.

A student to a professor with a big beard:
- And tell me, professor, how do you sleep - a beard over a blanket or a beard under a blanket?
- ....
(if you don't know the ending, I'll tell you more)

I want to tell you!

So I can't remember that point by point, I fry intuitively.

Can your intuition be translated into minutes?

I want to tell you!

- And tell me, professor, how do you sleep - a beard over a blanket or a beard under a blanket?
A few days later, a professor with sore red eyes catches the student and shouts:
- Gad, why did you ask me, I can't sleep for a week - I don't know how I slept !!! And so uncomfortable, and so uncomfortable !! (swearing emoticon)
Well, like - I don't know how I fried that onion, somehow I fried it, as usual

Can your intuition be translated into minutes?

No chance
Moreover, for a year now I have been frying everything in a cuckoo, and there everything is not like people ...

And I put a heat-resistant glass in the microwave. It contains oil, mustard seed and something else solid, but not ground coriander, and I heat it in several stages. I take out and put thick onion rings in the oil and it boils there, gives off aroma. And I pour the already drained oil onto the carrots. The oil is hot, I strain it through a stainless steel flask, which is from the teapot. I put coriander and garlic like that.
And I do all this because I don't like garbage in carrots.

did not understand what kind of garbage. the onions were fried in a skillet, the oil was poured into the carrots.

[Julifera,]

Julifera, can I write another cooking option here?
I made such carrots - it turns out very tasty! And due to the onion - it is also juicy. and gently. No photo.
CARROT "CHA" (in Korean)
Chop the carrots into strips and place them in a container with a lid. The onions are sautéed in oil until golden brown (the more onions, the juicier the carrots). Carrots are poured with a hot mixture of onion and oil, mixed and seasoned with finely chopped garlic, hot red pepper, salt, soy sauce, seasonings to taste.
The cooked dish should stand for 10-12 hours and be ready to eat.

Vkusnooooooooooo!