The history of Korean carrots is very specific. This dish became widely known in the Soviet Union. However, in the countries of Europe or America, Korean carrots did not become an actual dish. The
fact is that this method of cooking this vegetable was created by Soviet Koreans as an alternative to kimchi.
In 1937, people were actively resettled from the Far East to Kazakhstan and Uzbekistan. In order not to be deprived of their familiar cuisine, the Korean people began to invent new dishes from vegetables familiar to Soviet people.
Nowadays, Korean carrots can be found in any grocery store. But the home interpretation of this appetizer is much tastier.
Ingredients for Korean carrots:
- carrots – kg;
- red pepper – ⅓ tsp;
- sugar – 4 tsp;
- coriander – 2 tsp;
- salt – tsp;
- garlic – 5 cloves;
- 9% vinegar – 2 tbsp;
- vegetable oil – 100 ml;
- onion – 2 pcs.
Preparation of Korean carrots:
We peel carrots from the top layer and shred them on a special grater for Korean vegetables. Sprinkle the carrot mass with salt, sugar, pour vinegar and mix thoroughly.
Mix the carrots by hand, while gently squeezing them to release the juice. Cover the carrots with a plate, create a small press.
We leave the carrots to marinate for an hour, at this time we prepare the onion. Cut the onion into thin half-rings, fry in vegetable oil until golden color.
From the carrots pour out all the juice released in an hour
.
Make a small depression in the mass, put there previously crushed garlic cloves, red pepper and coriander.
Pass in the carrot through a sieve or col
ander
onion and vegetable oil
.
After the oil stops flowing into the carrots, mix the components.
Press the carrots again with a plate and send them to the refrigerator for at least 3 hours.
Lovers of spicy Korean carrots should add more red pepper to this mixture. You get very juicy and flavorful homemade Korean carrots.
