Carrots in Korean are familiar and loved by many. The first to disappear from holiday tables. And the addition of pickled cucumber will make this salad even more spicy, interesting to taste. Treat. P.S.: I will make a reservation, it has an indirect relation to Korean cuisine, but in Russia it is associated with their appetizers, it is the most "Korean" salad.
| Cook Time | 30 minutes |
| Servings |
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. Add brine. Gently, raising his hands, mix. Don't grind too hard. This will not break the "straw".
- Garlic peel, cut and chop with a knife very fine. You can use press or other convenient method. Add to carrots.
- Add chopped coriander, burning red and black ground peppers, sugar and salt, vinegar. Stir.
- Peel and cut the onion with feathers.
- Cut the cucumbers into strips.
- Add to carrots, stir.
- In hot vegetable oil to "cook" the onion and add the paprika. Stir.
- Hot pour in the carrots. Stir. Bring to salt / sugar to taste.
- Shift into a salad bowl with a tight lid, remove for 6-12 hours. Bon appetit.
