Carrots in Korean are familiar and loved by many. The first to disappear from the festive tables. And the addition of pickled cucumber will make this salad even more piquant, interesting to taste. PS: I'll make a reservation, it has an indirect relation to Korean cuisine, but in Russia they associate it with snacks, this is the most "Korean" salad.
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 kilogram Carrot
- 4 pieces Pickled cucumber
- 3 pieces Onion
- 5 cloves Garlic
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Black pepper
- 1 teaspoon Paprika sweet
- 1 teaspoon Chili pepper (ground)
- 1 teaspoon Coriander (ground)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Vinegar (9%)
- 1 tablespoon Brine (cucumber)
Ingredients
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Instructions
- Wash, peel and grate the carrots on a coarse grater. Add the brine. Gently, lifting with your hands, mix. Don't rub too hard. This will not break the "straw".
- Peel the garlic, chop it and chop it very finely with a knife. You can use the press or any other convenient way. Add to the carrots.
- Add chopped coriander, hot red and black ground pepper, sugar and salt, vinegar. Mix it.
- Peel the onion and cut it into feathers.
- Cut the cucumbers into strips.
- Add to the carrots, mix.
- In preheated vegetable oil, "fry" the onion and add paprika.
- Put the carrots hot. Mix it. Salt/sprinkle with sugar to taste.
- Transfer to a salad bowl with a tight lid, remove for 6-12 hours. Enjoy your meal.
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