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Carrot in Korean Style Recipe
There are many recipes for cooking this dish. I suggest one of the time-consuming options, where we will not ignore all the subtleties of its preparation.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Grate the carrots on a special grater. Add vinegar, salt and sugar to it. Lightly mash with your hands, mix, seal and leave for 90 minutes.
    Grate the carrots on a special grater. Add vinegar, salt and sugar to it. Lightly mash with your hands, mix, seal and leave for 90 minutes.
  2. By the end of pickling carrots, we need to prepare butter with onion flavor. To do this, fry the finely chopped onion in vegetable oil until light brown (about 15-20 minutes). At the same time, finely chop the garlic (do not forbid pressing).
    By the end of pickling carrots, we need to prepare butter with onion flavor.
To do this, fry the finely chopped onion in vegetable oil until light brown (about 15-20 minutes). At the same time, finely chop the garlic (do not forbid pressing).
  3. Lightly squeeze the pickled carrots and drain the resulting liquid. Put garlic, coriander, sesame and pepper in the carrots, mix. Then pour in the hot oil from which we previously removed the onion. Mix it and you can use it immediately if you feel like it. But it is better to let it stand in the refrigerator for 6-8 hours. I also use it as one of the ingredients in other dishes (mostly salads). Previously, only finely chopped chili peppers were added, but with coriander the taste turns out to be more interesting.
    Lightly squeeze the pickled carrots and drain the resulting liquid. Put garlic, coriander, sesame and pepper in the carrots, mix.
Then pour in the hot oil from which we previously removed the onion. Mix it and you can use it immediately if you feel like it. But it is better to let it stand in the refrigerator for 6-8 hours.
I also use it as one of the ingredients in other dishes (mostly salads). Previously, only finely chopped chili peppers were added, but with coriander the taste turns out to be more interesting.
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