Carrots in Korean with seasoning: a recipe for classic snacks and an unusual option with soy asparagus

Carrots - a familiar vegetable, cheap and widely available at any time of the year. It is usually added as one of the ingredients in ragout, soups, but in Russian cuisine is rarely used as the main component of a dish. Today we will talk about how to cook carrots in Korean with seasoning. The recipe for this simple but very tasty, slightly spicy dish is found in our article. The only thing that is good to have in the kitchen is a special grater for Korean carrots, which shreds the vegetable with thin, neat stripes. But for want of such you can completely grind the ingredient on a conventional grater, or with the help of a food processor. By the way, this, in its essence, salad will be an excellent snack on the festive table.

Carrots in Korean with seasoning: recipe number 1 - classic

For a large portion you will need:

• 1 kg of carrots;
• 6 tbsp. L. Oil (vegetable, best soybean);
• 4 medium cloves of garlic;
• 3 tbsp. L. Vinegar 9%;
• 1.5 tsp. Hot paprika and 1 tsp. Ground black pepper;
• 1 onion;
• 1 tsp. Table salt and granulated sugar.

First, the carrot should be chopped, for this use a special grater, or just gently grind it with a knife, either with the help of a food processor, or, at worst, on a conventional grater. Although it is highly discouraged to do this - the salad will not turn out to be "structural", beautiful. After preparing the vegetables, a little salt and put under the press for a quarter of an hour, carrots should give juice. After the specified time discard the mass in a colander, rinse, squeeze out excess liquid and place in a large bowl or salad bowl. Then squeeze out the garlic, pour in the vinegar, add black pepper and sugar. Stir well with your hands. For marinade in a frying pan, heat the specified amount of oil in the recipe, add the paprika and fry for one minute. After to the contents, place the onion, cut into rings, cook for another 5 minutes. Remove the frying pan from the stove, and strain the contents through a colander or strainer - you should get "pepper oil", without onions. Pour the vegetable mass, mix again, cover with a plate or lid, and leave in the refrigerator for at least a day. By the way, seasoning for Korean carrots can be different: someone supplement this recipe with a tablespoon of soy sauce, someone instead of salt and sugar adds sodium glutamate, which is also called "aginomoto", but keep in mind that this seasoning causes very controversial Opinions of doctors and scientists - many of them believe that it is very harmful to health. Also in a similar salad is added ground sesame, pre-fired in a frying pan, walnuts and so on. That is, like any popular recipe, carrots have their own varieties. Let's try and cook one of them.

Carrots in Korean with seasoning: a recipe with soy asparagus (soy meat)

To prepare this delicious and nutritious vegetable salad, you will need:

• 1 kg of carrots (it is better to take a long one);
• Half a faceted glass of vegetable oil;
• 2 small fresh garlic heads;
• 3 tablespoons 9% vinegar;
• On a teaspoon of salt and sugar, as well as black ground pepper;
• 600 g of soy asparagus.

As you can see, this time the composition of Korean carrots is quite unusual for us, as soy meat is added to the salad . But it's delicious, and this ingredient can be bought in almost any large store or supermarket. Soy should be broken into small pieces about 3 cm in size, pour boiling water or steamed for an hour. And in the rest everything is the same - in the chopped carrots you need to squeeze out the garlic, add all the spices - salt, sugar, black pepper, vinegar, and pour in the scorching oil. Asparagus should be put after it cools. Mix well the salad, cover and let it brew for at least one hour. After that carrots in Korean with seasoning, the recipe of which we diversified by the addition of soy meat, can be served to the table. Keep in mind, the longer the dish will be infused, the more delicious it will eventually turn out. Therefore, if you want to prepare a snack for the festive table, do it in advance, at least a day before the celebration.