Korean-Style Carrots the Easy Way
A recipe for the busy cook — fast and simple! Lots of people love Korean-style carrots, and this recipe is for you, whether guests are at the door or you just want a quick, tasty side. The carrots come out tasting like they're from a restaurant!
Cooking method
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Step 1:
Here's what you'll need: Korean carrot dressing, onion, garlic, vegetable oil, and pre-shredded carrots. I don't own the special julienne grater for Korean carrots yet, so I just used a regular box grater.
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Step 2:
Chop the onion as finely as you can. Personally, I don't like big chunks of onion in a dish like this — to my eye it just doesn't look as nice.
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Step 3:
Fry it in vegetable oil until golden.
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Step 4:
While the onion cooks, press the garlic straight into the carrots. The Korean dressing already has garlic, but I like my carrots with more kick, so add garlic to taste: more for spicier, less for milder. The first time, you can even leave it out entirely to figure out what you prefer.
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Step 5:
Add the cooked onion to the carrots, oil and all. Now gently knead the dressing packet so it's evenly mixed, open it, and squeeze all of it into the bowl. All that's left is to toss everything well — I do it with my hands.
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Step 6:
The dressing package says the carrots are ready to eat after just an hour, but I like to let them sit so they turn juicy and aromatic, so I cover the bowl with plastic wrap and leave it in the fridge overnight.
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Step 7:
In the morning, pull out the goodness and dig in — I love these carrots even on their own, without a main dish. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
