Many people like carrots in Korean. How could it be otherwise? It's so delicious, spicy, crispy. But not quite useful: in the traditional version, vinegar, sugar, a lot of oil are added, and in some recipes carrots are even pre-fried, which is why such a useful vegetable loses a lot of vitamins. My carrots in Korean are very similar to traditional, but much healthier.
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 3 pieces Carrots
- 1 piece Onion
- 4 cloves Garlic
- 0.5 teaspoon Chili pepper
- 4 tablespoons Lemon juice
- 1 teaspoon Salt
- 1.5 teaspoon Khmeli-suneli
- Sunflower oil to taste
Ingredients
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Instructions
- Peel the carrots and grate them on a Korean carrot grater.
- Peel the onion and garlic. Cut the onion into half rings, grate the garlic on a coarse grater.
- Take a large salad bowl. Combine carrots with onions and garlic, add spices and lemon juice, mix thoroughly. Cover the bowl with a flat plate, put the "load" on top (I put a saucepan of the appropriate diameter with water). Refrigerate for at least 12 hours.
- Season the finished carrots with sunflower oil, serve to the table. Storage put the carrots together with the juice in a jar and put in the refrigerator.
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