Carrot - A Step By Step Recipe With Photos And Videos. How To Make Korean Carrot Salad At Home?

Carrots, also known as Korean carrots, are a simple yet delicious snack. We reveal all the secrets of cooking …

Ingredients

Carrots - 1 kg

Bulb onions - 1 pc.

Salt - 1 tablespoon (no slide)

Sugar - 2 tablespoons (no slide)

Vegetable oil - 7-8 tablespoons

Ground coriander - 1 tsp with a slide (or to taste)

Ground red pepper - 0.5 tsp (or to taste)

Vinegar 9% - 1-2 tablespoons (taste)

Garlic - 2-3 cloves

Soy sauce - 1 tablespoon (optional)

• 139 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Video recipe: Morkovcha

Step by step recipe with photos and videos

Carrots, also called carrots in Korean, are simple in composition and in preparation, an appetizer that has an incredibly delicious taste. Cooking carrots does not require significant culinary skills, but it contains several secrets and subtleties, the knowledge of which not only significantly improves the taste of the dish, but also greatly simplifies the cooking process. Today I propose to reveal all the secrets and nuances of cooking this simple and deliciously delicious snack. So, we are preparing Korean Morkovcha salad at home …

Prepare ingredients according to the list.

Grate the carrots on a special grater.

Add 1 tbsp. salt and 2 tbsp. Sahara.

Mix everything thoroughly and leave the carrots for 20-30 minutes to let the juice flow.

Then squeeze out the carrots and drain all the juice that has come out. It is believed that the snack should not contain any liquid other than dressing, even carrot juice. It is in this case that the appetizer will not be watery and it will have the correct intense taste.

Place chopped garlic, coriander and red hot pepper on top of the prepared carrots.

Heat vegetable oil. Add the onions, chopped in half rings, and, stirring occasionally, saute the onions for a few minutes until they acquire a rich caramel-golden hue.

Then remove the onion, and pour the boiling oil over a heap of garlic and spices.

Add vinegar and, if desired, some soy sauce.

Mix everything well. Cover the container with a lid or cling film and refrigerate for 2-3 hours. As soon as the carrot has cooled down, you can serve it to the table, but when infused it will become even tastier.

The carrot is ready! Enjoy your meal!

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