"Carrot" from blanched carrots

[All doses in spoons are taken without a slide]

"Carrot" from blanched carrots

Category: Cold meals and snacks

Kitchen: korean

Ingredients
Peeled carrots	1 kg
Bulb onions	80-100 g
Vegetable oil	100 ml
Garlic	3-4 teeth
Salt (16-17 g)	1 tbsp. l. from HP
Sugar (12 g)	1 tbsp. l. from HP
Vinegar 9%	2 tbsp. l.
Paprika	1 tsp
Red hot pepper	1 tsp
Ground coriander	1 tsp
Soy sauce	1-2 tsp
All doses in spoons are taken without a slide

Cooking method

• If you are a lover of Korean carrots, but for some reason do not like some of their hardness, then this cooking method is for you.

• First you need to chop the carrots. I like the Berner grated carrots with a 3.5 mm insert. Hold the carrots at an angle to make the straws longer.

• I usually get straws from eight to thirteen centimeters.

• The resulting straw is not very thin and, in my opinion, requires some softening. Blanching will help us with this. To do this, take a spacious saucepan (mine is 4.5 liters), pour 2.5 liters of water and boil. As soon as a violent boil begins, we throw all the carrots into the water at once and instantly set the timer for 30-40 seconds. While I was fiddling with my camera 50 seconds have passed (I must admit that I liked this carrot even more than the thirty-second one). But in any case, 1 minute is the absolute maximum. The main thing is not to cook! And then you will come to fight later.)))

• Now quickly put the carrots in a colander. I use Teskomov's half-lid-colander - the most convenient thing, I should report to you (extra dishes don't get dirty, everything is done in one pan, well ... plus a frying pan))) You don't need to drain all the water from the pan, you can leave 50 milliliters - for the future the juiciness of the salad. So, our carrot is in a saucepan. Add salt, sugar, vinegar and soy sauce to it. Mix with a fork so as not to burn yourself.

• Now we chop the onion into thin half rings and in a small frying pan, sauté it in oil over low heat. We pass, not fry. Onions that are too golden will contrast with the carrots, giving them a slightly dirty look.

• While the onion is being sauteed, peel and chop the garlic. You can pass it through a crusher. I like to use a grater more, from under which tiny garlic flakes come out, which we send to carrots right now. We mix.

• Now measure the paprika, hot pepper and coriander in a small bowl. As soon as the onion begins to slightly gilded, immediately turn off the heat and pour the mixture from the bowl (as if brewing it). It turns out an incomparable dark red color, and the aroma is generally difficult to describe.)))

• Actually, you don't need to put onions in a carrot if you don't like it. Then you need to cut it into plump rings and fry it brown. Then fish it out, and add spices to the butter. Also, very often, onions do not appear in carrots at all, in any form. Then you just need to warm up the oil and brew spices in it. I will tell you how to brew pepper correctly in a note.

• Now we pour this beauty into the carrots, mix thoroughly and taste with salt. If the carrot itself was sweet, then a pinch of salt can be added. But don't overdo it, because while the carrots are warm it is very difficult to characterize their taste. The taste will be formed after complete cooling (after two hours), then it will be possible, if anything, to add some salt. So, put the pan in the refrigerator and let the carrots marinate properly.

• For more, taxis, authenticity of appearance, I lightly sprinkled the carrots with coarsely ground chili flakes.

• That's it, our salad is ready! Try it. Maybe you will like it.
• The carrots are very moderately spicy, but for a sample, for a start, you can put half the norm of hot pepper.
• 
• I wish you all bon appetit!
• I went well with the swimmer ...
• 

Note

I would like to add that the blanching time is for 3.5 mm carrot straws. I think 30 seconds is a ceiling for Roco grated carrots. Or don't blanch it at all.
And for my carrot, 50 seconds was the best time.

And look how beautifully this carrot was decorated with sesame seeds by our Svetulka Svetlenki


He says a very tasty carrot.
Well, I’m so ... I just mentioned ... suddenly you don’t believe me alone.
So, if anything, Svetka - I understand.

Now about brewing pepper:
Never heat the oil to smoke! You will simply burn the pepper, destroying not only most of the flavor, but also the beautiful color. The mass will just turn brown (and should be dark red) and the taste will get a little bitter.
Therefore, in order not to be mistaken, it is easier to do this: not pepper - into oil, but oil - into pepper. Measure out the required amount of spices in a small bowl, and put the oil in a small frying pan or ladle to warm up. Literally after thirty seconds, you need to start checking the temperature: grab a few drops of oil with a dry teaspoon and drip it onto the pepper. If it does not hiss, then we continue heating and check again. As soon as even the slightest bubbles appear on the pepper (exactly the slightest, because, do not forget that while we are "dripping here", "there" the oil continues to gain temperature), so immediately turn off the heat and pour the oil on the pepper, it will hiss and will brew. Mix well. Everything, a beautiful and fragrant dressing is ready. It is great for any Korean salad that contains oil. And even one of the varieties of chimchi cucumbers becomes much tastier than just with dry pepper.



BLANCHING, one of the types of heat treatment of products, which consists in their rapid scalding or scalding. The product is either doused in a closed vessel with boiling water or immersed in boiling water (up to 1 min).

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Vooot, now it will always be at hand!

As you say, falling. I’m always.

Hurrah!! I put it in the bookmarks!
Lenuska, young man!

And I took it to the bookmarks ... I love this Timkina's recipes!

[Lenochka]

Hurrah! Lenochka, Thank you, now you will not get lost and will not be forgotten, took it to your bookmarks!

Lenochek said, Lenochek did! I will definitely cook for bookmarks and with a pilaf!

[Elena Tim]

Elena Tim, BEAUTY UH ..

Super!! Thank you)
I buy all the bags, ready-made mixture for Korean carrots. And there vinegar .., already knocks off his feet.
Lena, I wanted to ask. But I also heard (but did not try) that onions are fried, directly fried until dark brown, and only oil from frying is used. Or is it nonsense ..

that onions are fried, straight fried until dark brown and only frying oil is used. Or is it nonsense ..

I do this .. and it's not delusional, it's also delicious and very ..

While the mustache is asleep, she is here with goodies raznitsa, Lenusik pasib, now she will not get lost!
And I will definitely try this option!

[Jeanne]

I buy bags, ready-made mixture for Korean carrots. And there vinegar .., already knocks off his feet.

Jeanne, I also often take about bags with a ready-made set of seasonings, but I did not understand about vinegar. We only have herbs in bags, and you need to add vinegar yourself, I do it according to my own understanding and have not knocked anyone off their feet yet. By the way, I looked now in the seasoning organizer ...
Lena, the composition is almost yours, why "almost", because there is still a ground clove. Don't you love her, or what?
To me, the dressing is sooooo nasty, the manufacturer is the Chelyabinsk company. Anyway, I will try your recipe because of those most important magic 40-50 seconds! Hunt to compare the state of the carrot itself

Awesome carrot !!!!!!!!!

Or is it nonsense ..

Not nonsense ... I do that too ... yes, here on Berner I don't like the slicing, it is thick ... I must try with blanching

Awesome carrot !!!!!!!!!

Nothing, while Lenka sleeps, you are

[Helen]

Helen, in Ashan for 70 rubles I bought a terochka with replaceable small plates. Rubbing thinly.
Ksyusha)) yes, the process is so comfortable, I didn’t even notice, like soup and carrots

I note that I would not lose.

, in Ashan for 70 rubles I bought a terochka with replaceable small plates. Rubbing thinly.

Don't you have a picture?

[Helen]

Helen, in Ashan for 70 rubles I bought a terochka with replaceable small plates. Rubbing thinly.
Ksyusha)) yes, the process is so comfortable, I didn’t even notice, like soup and carrots

so I, too, on a cheap labor, have already shown ..
Vegetable graters, kevlar gloves # 670

I have one, Berner's, I thought this one would be thicker?



And there is one like Lenuska, but she did not rub the Korean Nikada, I thought that it would be very thick, I had to try ...

If you are a lover of Korean carrots, but for some reason do not really like some of their hardness, then this cooking method is for you

Oh this way is just right for me
We love carrots in Korean, but lately I rarely make it, just for this very reason, its toughness
Rub the carrots on the Roco grater, and it still became tough for us
I will try now as Timkina advises!

[Girls, thank you so much]

But I also heard (but did not try) that onions are fried, directly fried until dark brown, and only oil from frying is used. Or is it nonsense ..

No, this is not nonsense. This sleepy Timkina forgot to mention this in the middle of the night.
No, the main thing is that I grumble about it at every corner, but I forgot to write in my own recipe, chuchundra.
I have already completed everything in the recipe itself and added something to the note.

Awesome carrot !!!!!!!!!

Oh, how glad I am, you have no idea! You are already the second one who cooked and liked it. And then I was just worried that everyone would think that Timkina went crazy "to cook carrots."

Girls, thank you so muchthat did not pass by and dropped in for a visit. I am sooo pleased!
I will thank you all separately.

I, too, always fried onions until brown, and then drained the boiling oil from this onion in spices. So it was written on the note, which was attached to the market grater, which I bought on the layout at the market back in my youth. There is no paper for a long time, and the grater of that one is also gone, and the recipe is preserved in my memory

here on Berner I don't like cutting, it is thick

Yes, here, you understand, what's the matter ... When you see one appearance of a carrot for 20 years, and then upon arrival in Moscow, they tell you that on a Roko grater it is the most authentic, then willy-nilly it arises as like to say on our forum, cognitive dissonance. There is a feeling that everything that you saw before is wrong. But at the same time, "right" does not cause appetite. Standing in a saucepan, but I don't want it! It is too thin for me, although I know that it is delicious, because I made it myself, but when you look at it, there are unpleasant associations with store-bought carrots, which have nothing to do with Korean. And not only I think so, but also my husband, and mom and dad, and their friends (not all, of course, there are those who like a really thin carrot more than what they once ate).
This isn't the first time I've come back to the 3.5mm shredder. Yes, it is also not the most authentic, it is really a bit thicker than the one used by Koreans (the thickness of their straws "hung" exactly between Roco and the 3.5 mm insert), but thanks to the blanching, which makes the straw thinner, I I was able to approach “my ideal” so much that I don’t want to change anything at all. And I will not. Such is I mean.

[Elena Tim]

Elena Tim, Helen, thanks for the recipe, I'll try your version too.
I, too, like Nelechka, fry the onions until they are very golden brown, cut the whole onions in half, and fry them well, remove the onions and pour the carrots with hot oil.

[Nelechka, Natusik, girls]

Well, damn it! After all, there are just three main cooking options:
1) The onions are sauteed and, together with the oil, are sent to the carrots.
2) The onion is fried well, the oil aromas, but it does not go into the carrot.
3) Onions do not participate in cooking at all.

It turns out that everyone has their own option to taste.

Nelechka, Natusik, girlswho didn’t have time to greet, thanks for stopping by! Hello everyone again!

[Elena Tim]

Elena TimThank you, Lenochka. I will definitely kick it in the coming

Nice recipe! She also got her hands on it.

three main cooking options:

And I have a fourth, I chop the onion finely and immediately mix it with carrots, well, they don't like my taste of fried onions, so I had to go out of gale ...

[Ksyusha]

And I have the fourth

Ksyusha, I suggest the fifth: pickle the onions separately. I love pickled onions

Timochkina, well, I finally got another tasty treat from you. The recipe was bookmarked. I will cook at the first opportunity

[Fifanya]

And I have the fourth

I suggest the fifth

Aaaaa! Right now, both two paluchiti! Well I was talking about the main options, and not the alternatives invented by some, we will not point fingers, "slingshot duck hunters."

Fifanya, Kalyusya, VitaVM, girls, let me kiss you!

invented by some

Aaaaaa, democracy and freedom of speech are stifling !!!!

I suggest the fifth

Ilmirchik, I feel we will not go for ducks, but

[Ksyushik🌻🌼]

I feel we will not go for ducks,

Ksyushik🌻🌼, I am for any fun, even in the Himalayas!
Cho, do you think Lenka will lag behind? Yes, they will rush with us, just to neigh at us and the ducks !!!

And I

I will take the tutlikof with me.

I will take the tutlikof with me.

Well, that's what we had to give, we shoot, the tutliks will train ducks for us! ... We move forward with the first rays!

ifanya, Kalyusya, VitaVM, girls, let me kiss you!

What about me ? I no longer tidied up my hands, but I already cooked five times ... mentally

Oh, tizh may zolyata! I didn’t deliberately, I just ran over the recipes - thudy-courts, thudy-courts ... sales haven’t thanked anyone humanly yet.
Raichka, gopher, go abym and boy

mentally

They say that the mind is material, so count and cook and ate
I’m after tutlikoff with my hands and feet, without them I’m not hunting at all!

What about me ? I no longer cleaned up my hands, but I have already cooked five times ... mentally

Here I am the same ...

Yes, I just started giving out kisses to everyone.
Lenusichek, come here, my zaya

Hurrah!!! What am I all kissed
I have a carrot

Aaaaaaa!

[Lenchik Tim]

Wow, three pages have already been piled up, and I have crawled out to the Internet. Lenchik Tim, coolly wrote and painted everything! Pasibki

Lyudochek, well done for stopping by! And then I just lost thee - I think you're hanging around with ideas? ...

I hang out in the city, today I met with Anya 1957, then I wandered around the shops, I got to the Internet, otherwise there’s no time, there’s nowhere to go in the village

Oh, there she is, that means with whom she was playing tricks - with my elder Dona. Clearly. Well, with her you can.
But in the village I like you better. At least, it is always known - you are.

it is always known - de you are

Duc there and then there is nowhere to go to the forest, there is nothing for that, the garden-vegetable garden is already over, the bees are beginning to winter, it is better not to bother them, and there are no other entertainments there .. not like shops in the city ... again there is a TV in the city , in the village, my husband does not allow me to start .. I disappear under the "Trail" in the kitchen, I cook for the future use to the Internet of the current before going to bed.

[Elena Tim]

Elena Tim, no, I can't stand it, I tell you in confidence

for what and where - I don't know yet, BUT ORDERED