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Carrots in Korean Recipe
There are a lot of recipes for this dish. I suggest one of the time-consuming options, where we will not leave without attention all the subtleties of its preparation.
Cook Time 90 minutes
Servings
Ingredients
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 marinating carrots, we need to prepare oil with onion flavor.To do this, fry the chopped onions in vegetable oil until light brown (about 15-20 minutes). At the same time, finely chop the garlic (I do not forbid press).
    By the end of marinating carrots, we need to prepare oil with onion flavor.To do this, fry the chopped onions in vegetable oil until light brown (about 15-20 minutes). At the same time, finely chop the garlic (I do not forbid press).
  3. Lightly squeeze the pickled carrots and drain the resulting liquid. Put the garlic, coriander, sesame and pepper in the carrots and mix.Then fill with hot oil, from which we previously removed the onion. We mix it up and can use it right away 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 (mainly salads). I used to add only finely chopped chili peppers, but the taste is more interesting with coriander.
    Lightly squeeze the pickled carrots and drain the resulting liquid. Put the garlic, coriander, sesame and pepper in the carrots and mix.Then fill with hot oil, from which we previously removed the onion. We mix it up and can use it right away 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 (mainly salads). I used to add only finely chopped chili peppers, but the taste is more interesting with coriander.

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