Korean carrot: for fans of spicy cuisine

Strangely enough, but the dish with the foreign name has long been adopted in Russian families. For some, a Korean carrot is just a light snack. Many housewives actively add it to various salads to improve their taste. Even small children with obvious satisfaction weave a sharp Korean carrot.

Before we offer a recipe for its preparation, let's turn to history. To begin with, we note that the birthplace of this wonderful dish is not Korea, but Kazakhstan. Although participation in its creation representatives of this nationality still accepted. Living in this republic of Koreans experienced a longing for their native land. They tried to follow the traditions of their people. This manifested itself in cooking. Founded in Kazakhstan Koreans marinated fish and meat fillets with radish or radish, added various spices and vinegar. Since it was very problematic to get fresh meat in a new country for them, the salad was made only from carrots, which came to replace the radish. Such a snack was popular with the local population. Ever since, the Korean carrot has been a welcome dish on the tables of citizens of the whole USSR. Today he is happy to eat in many Russian families. Do you also want to make a salad of Korean carrots? Then we offer you a simple recipe.

First, prepare the following products:

• 0.5 kg of fresh carrots;
• Two large bulbs in size;
• Garlic (enough will be 3-4 denticles);
• Sugar (about 1 tbsp);
• 9% vinegar (1 to 2 items of l);
• Salt (1 hour is enough);
• Vegetable (unrefined) oil - 5-6 tbsp. L;
• Paprika, hot chili - 1 teaspoon;
• Half a teaspoon of coriander.

Cooking process:

We take carrots, rinse it with tap water, carefully clean and grate. In a skillet we warm up the oil and pour out the chili pepper. Literally a minute later, we also put onions, cut into small cubes. We have to fry it until golden brown.

In a pre-prepared plate we put grated carrots. At this stage, you can salt and add sugar. Quickly clean the garlic and squeeze 3-4 denticles through the press. To make the Korean carrot delicious and fragrant, it should be added coriander, paprika and 9% vinegar. All this is a good mix. Let 10 minutes stand.

But this does not mean that the Korean carrot is already ready for serving. We need to get the onion out of the frying pan. The oil itself must be cooled down, and then poured into a plate with grated carrots. Mix the used ingredients again. At the end of the process, all this is laid out in a pan (preferably a glass pan), which is then taken to the refrigerator. The duration of pickling is 2-3 hours. Although most housewives prefer to leave the pan at night.

Carrots prepared in this way can be used as a snack or added to other dishes. There are a lot of options here. For example, you can cook for your family or guests a wonderful salad with Korean carrots and chicken. In this case, poultry meat will suit both boiled and smoked.