Homemade carrot carrot in Korean

This is exactly what you need to take with you on a picnic. One of the many ways to prepare the most popular pickles of Korean cuisine in Russia is the culinary recipe "Carrot in Korean". Whoever cooks such carrots, it turns out differently for everyone (even according to the same recipe). Apparently, it's all about the mood with which you approach cooking in general.

Milada

Recipe author

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Composition / ingredients

Servings:

Carrots (fresh)

Sugar

Salt

Vinegar

Vegetable oil

100

Onion

Garlic

Cilantro, coriander (dry)

Ground black pepper

0.5

Ground red pepper

0.33

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 47 % 8 g

Carbohydrates 47 % 8 g

101 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 7 h 40 min

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Grate carrots on a large grater (and it's better to buy a special grater for this, so that the carrots come out in long rectangular straws). Season with sugar, salt and leave to stand for half an hour. Now add red and black pepper. Stir and leave for another ten minutes. Pour in the vinegar, leave it again for 20 minutes. Fry ground cilantro in vegetable oil and pour it into carrots even hot. Leave for 10 minutes under a linen napkin. Cut the onion and fry it in vegetable oil (100 ml) too. After the onion is removed, and the carrots are filled with hot oil. We stand for ten minutes, our food will be thoroughly saturated with smells. Now squeeze garlic out of the presser here. In this state, the carrot should stand for at least five to six hours. The longer it stands, the tastier it becomes.