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 Carrots in Korean Recipe
There are many recipes for cooking this dish. I propose one of the time-consuming options, where we will not ignore all the subtleties of its preparation.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Three carrots on a special grater. Add vinegar, salt and sugar to it. Lightly mash with your hands, mix, seal and leave for 90 minutes.
    Three 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 onion-flavored butter. 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 (I do not forbid pressing).
    By the end of pickling carrots, we need to prepare onion-flavored butter. 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 (I do not forbid pressing).
  3. Lightly squeeze the pickled carrots and drain the resulting liquid. Put the garlic, coriander, sesame and pepper in the carrots and mix. Then we fill it with heated oil, from which we previously removed the onion. We're mixing it up and can use it right now if you can't wait. 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). I used to add only finely chopped chili peppers, but with coriander the taste is more interesting.
    Lightly squeeze the pickled carrots and drain the resulting liquid. Put the garlic, coriander, sesame and pepper in the carrots and mix. Then we fill it with heated oil, from which we previously removed the onion. We're mixing it up and can use it right now if you can't wait. 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). I used to add only finely chopped chili peppers, but with coriander the taste is more interesting.
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