Korean Carrots at Home: 5 Delicious Recipes (Step-by-Step)
Delicious and spicy Korean carrots are great in any form: on their own, in salads, Asian noodles, or canned for winter. But store-bought preparations always lose out to homemade ones, and it gets boring to eat the same thing all the time. We've gathered 5 step-by-step recipes for you on how to make Korean carrots at home!
1. Homemade Korean Carrots – Classic Recipe
A classic carrot recipe with all the Korean tricks!
You will need: 1 kg carrots, 1 tsp with a heap of salt, sugar, mixed peppers, coriander and marjoram, 0.5 tsp each of turmeric, red hot pepper and mustard seeds, 100 ml vegetable oil, 50 ml 6% apple cider vinegar, 4 cloves of garlic.
Preparation:
1. Soak fresh juicy carrots in cold water for an hour, peel and grate them on a special grater.
2. Add salt and mash the carrots with your hands to release their juice. Make a well in the center of the pile, press the garlic into it, and sprinkle sugar on top.
3. Heat the oil in a pan, turn off the heat, and immediately add all the spices. This helps them release their aroma better. Pour the mixture directly onto the sugar and let it sit for 5 minutes.
4. Add vinegar and mix everything thoroughly. Tightly pack the carrots into a lidded container, pour in the remaining juice, and refrigerate for at least 3 hours, or preferably overnight.
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2. Korean Carrots for Winter in Jars
To prevent your carrot harvest from going to waste, use them for winter preserves!
You will need: 2.5 kg carrots, 12 tbsp 9% vinegar, 2.5 tbsp salt, 5 tbsp sugar, 5 tsp coriander, 2.5 tsp black pepper, 1.5 cups vegetable oil, 3 onions, a couple of handfuls of garlic to taste.
Preparation:
1. Grate the carrots on a special grater, pour vinegar over them, mix with your hands, and let stand for half an hour.
2. Add crushed, grated, or blended garlic, salt, sugar, and spices. Mix everything again with your hands for 5-10 minutes.
3. Cut the onion into fairly large pieces and fry it in vegetable oil until brown. Remove the onion and pour this oil over the carrots. Mix again. Leave the carrots under a press for at least 12 hours in a cool place.
4. Pack the carrots tightly into sterilized jars. Pour in the remaining liquid and seal with a lid. The finished jars can be stored in a cellar, refrigerator, or any other dark and cool place.
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3. Korean Carrots in 10 Minutes
If you want to quickly make some Korean carrots for dinner – here's the best recipe!
You will need: 1 kg carrots, 1 small onion, 1 clove of garlic, 1 tsp each of salt and red pepper, 0.5 tsp each of sugar, coriander, and black pepper, 3 drops of vinegar.
Preparation:
1. Peel and shred the carrots. Add salt and sugar, mix everything with your hands to let the carrots release their juice. Add vinegar and mix again.
2. Finely chop the onion and fry it until soft in a small amount of vegetable oil. Remove from heat and add red pepper.
3. Add crushed garlic, coriander, black pepper, and onion to the carrots. Mix. You can eat Korean carrots immediately, but it's better to marinate them in the refrigerator for a couple of hours.
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4. Korean Carrots with Herbs
A little cilantro or other aromatic herbs – and your favorite Korean carrots will take on new flavors.
You will need: 1 kg carrots, 1 head of garlic, 100 g onion, 4-5 tbsp vegetable oil, 1 tbsp 70% acetic acid, 1 tbsp sugar, 1 tsp with a heap of salt, paprika and coriander, 1/3 tsp each of black and red pepper, 1 tsp ground cilantro, 30-50 g fresh cilantro.
Preparation:
1. Grate the carrots on a special grater. Salt and mash them with your hands for 5 minutes to release their juice and settle.
2. Fry finely chopped onion in oil until golden over high heat.
3. Lightly squeeze the carrots, drain the liquid, and mix with vinegar. Add crushed garlic, sugar, and spices. Remove the onion from the oil and pour the oil directly over the spices on the carrots to release their aroma. Mix everything with your hands.
4. Add cilantro and finely chopped herbs, including the stems. Let everything infuse for 2-3 hours.
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5. Korean Carrots with Mushrooms
This makes a very delicious and beautiful salad for a festive table!
You will need: 0.5 kg carrots, 0.5 kg champignons, 1 red onion, 4-5 cloves of garlic, 1 tbsp and 0.5 tsp salt, 1 tsp sugar, 2 tbsp 9% vinegar, 75 g vegetable oil, 1/3 tsp coriander, 1/4 tsp each of black and red pepper.
Preparation:
1. Wash and partially freeze fresh whole champignons. Boil them in water with 1 tbsp salt – 5-7 minutes after boiling. Let them cool.
2. Peel and grate the carrots on a special grater. Add salt and sugar and mash with your hands. Add crushed garlic, thinly sliced onion half-rings, and spices. Do not mix yet.
3. Heat the vegetable oil and pour the hot oil over the carrots with spices. Add vinegar, and then mix everything.
4. Cut the mushrooms in half or quarters and add them to the carrots. Transfer the salad to a jar or lidded container and let it infuse for at least 12 hours.
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