Korean carrots became one of the important dishes during the Soviet times. This carrot was used to make both salads and other side dishes.
However, the habit of pickling carrots in this way did not appear originally in the Soviet Union. Originally, Korean carrots were borrowed from Asian cuisine. Peoples resettled from China to the USSR, began to cook Korean carrots, as they wanted to get closer to their cuisine outside the homeland.
Now Korean carrots can be found in stores. But, it is better to make it yourself and prepare a salad.
Ingredients for Korean carrot salad:
- Carrots – 300 g;
- Seasoning for carrots – 1 tbsp;
- Garlic – 2 cloves;
- Vegetable oil – 2 tbsp;
- Vinegar 9% – 1.5 tbsp;
- Eggs – 2 pcs;
- Melted cheese – 1 pc;
- Crab sticks – 200 g;
- Mayonnaise – 2 tbsp.
Preparation of Korean carrot salad:
Grate peeled carrots on a Korean-style grater, pour seasoning to it, pass garlic through the press. Heat vegetable oil in a frying pan, pour it into the carrots together with vinegar.
Mix the components in the carrot and cover with food film, leave for 2 hours, at this time boil hard-boiled eggs.
Peeled eggs rubbed on a coarse grater in a salad bowl
.
Add Korean carrots to the same place. Grate
melted cheese similarly into the salad bowl.
Unwrap crab sticks into plates, cut them across into small straws.
Put the straws in the salad bowl, dress with mayonnaise
.
If desired, the salad can be salted and peppered. You get a simple salad with homemade Korean carrots.
