Useful Carrots in Korean Recipe
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.
Servings
10
Cook Time
20minutes
Servings
10
Cook Time
20minutes
Ingredients
Instructions
  1. Peel the carrots and grate them on a Korean carrot grater.
  2. Peel the onion and garlic. Cut the onion into half rings, grate the garlic on a coarse grater.
  3. 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.
  4. 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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