Marinated carrots "under Korean"

Category: Cold meals and snacks
Marinated carrots "under Korean"

Ingredients

Carrot 1 PC. large
Remember what you need for the marinade:
Apple cider vinegar 1-2 tbsp. l.
Rast. oil 1-2 tbsp. l.
Salt taste
Brown sugar 0.5-1 tsp (taste)
Ground hot red pepper 0.5-1 tsp (taste)
White sesame seeds 1 tsp
Garlic (crush) 1-2 cloves
Freshly ground multicolored peppercorns pinch

Cooking method

  • We take one large fresh carrot, cut it on a grater as long as a Korean one.
  • Preheat the pan, put all the ingredients on it together, mix and heat in the pan for 2-3 minutes. The carrots are thinly sliced ​​and cook very quickly.
  • You do not need to fry (stew) the carrots until tender, they should remain a little damp and firm on the bite. While the carrots are cooling, they will be completely cooked.
  • We transfer the carrots to the jar - let it cool and infuse now, gaining taste.
  • Do not be alarmed, when hot, carrots give off vinegar - after cooling, everything returns to normal.

Note

For the salad, I needed Korean carrots, which were not available.
Run to the supermarket for these carrots, especially since you only need 100 grams of it?
Let's get out of the situation ourselves!
With black bread, with whole grain - well, very tasty !!! Especially before dinner to whet your appetite !!!
Suitable also as a side dish for meat!

This is how some dishes are suddenly born, which then remain for a long time in our diet.

Bon appetit, everyone!

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Marinated carrots "under Korean"

Rucheek
Adminprepared your carrot for March 8th. Fast and tasty, the only thing I was so heartily thumped red pepper that there was a small fire in my mouth, but for those who like spicy things. And when they finished eating the salad every other day, it became even tastier, the spiciness went away a little.
Here's just a question: how to make the garlic not turn green when it stands, not only here with me and on the sandwich if the garlic remains greenish the next day, can you tell me.
And I will still make carrots, especially if you need to quickly
Admin

Marina, to your health! Indeed, this is a quick and tasty version of the carrot!

As far as I know and they explained to me, the color change in garlic occurs and depends on the type of garlic, it does not change color every time for me either.
nakapustina
For the umpteenth time I make carrots according to this recipe and all the time I forget to thank the author
Tatiana, thank you very much. The family members told me not to experiment anymore and make carrots only according to your recipe.
Admin

Natasha, to your health! It's good that the homemade carrots also liked the taste!
Vafelka
Tatyana, thanks for the carrot recipe. Delicious, quick and easy salad, no problems! Special thanks from my husband
Olga from Voronezh
Thanks for the recipe!
Admin

Girls, FOR HEALTH!

Irinka, a separate hello to my husband, as the main eater in the house
spring
Admin, thanks for the recipe! I also added a radish, a very tasty snack.
Admin

Lena, to your health! With a radish it turned out spicy, spicy!
Svetlana62
Admin, Tatyana, thanks for the recipe! Very fast and very tasty. I also added hand-ground coriander and cumin, and when serving, sprinkled with black cumin (Igor Igrig
advised). Well, it turned out very cool.
Admin

Sveta, to your health! All additives from yourself are very appetizing and healthy.And cook such a carrot more often

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