It is unlikely that there is a person in the world who has never tried carrots in Korean! Such a dish has become so popular that it can be bought ready-made in shops and supermarkets, they are sold by Koreans in large and small markets, but it will be much tastier to make a salad prepared with own hands from improvised ingredients.
And yes, by the way, you will not find dishes with that name in Korea itself, even if you show salad photos in restaurants or cafes in that country, since the name of the dish is invented! The classic version of carrots is cooked in Korean without the addition of ground hot pepper, but you can safely add it to your taste if the children will not eat the dish.
Time for preparing: 15 minutes
Servings: 2
Ingredients:
- 2 carrots;
- 1 onion;
- 2 cloves of garlic;
- 20 ml of vegetable oil;
- 1 tsp coriander grains;
- salt and pepper to taste;
- 0.5 tsp 9% vinegar;
- 2 pinches of granulated sugar.
Step by step recipe
Peel the carrots, rinse in water. Grate each vegetable on a Korean carrot grater with long thin ribbons into a deep container. To create this dish, only this method of cutting vegetables is suitable.
Peel the onion, rinse in water and cut into small cubes. Warm the vegetable oil in a frying pan: olive or flavourless sunflower. Put onion slices in a pan.
Peel the garlic cloves and compress directly onto the onion slices, fry for about 2 minutes until golden brown. Then remove the slices, leaving only a small portion. Reduce heat to minimum. Instead of fresh garlic, the use of dried ground is permissible, but it must be added together with all the spices.
Put the carrot mass in the pan.
Pour in salt, ground black pepper, coriander seeds, a couple of pinches of granulated sugar. Thoroughly mix the whole carrot slices with spices and spices, simmer for exactly 1 minute on minimum heat, then turn off the heat. Put the mass in a deep container, pour in the vinegar and mix again. Leave for 30 minutes, taking it out in the cold, so that the salad “draws” into itself the whole bouquet of tastes and aromas. By the way, Korean carrots are much tastier in the morning, if you created it in the evening.
Put the cooked dish in bowls or bowls, garnish with fresh herbs and serve.
Good appetite!
