Fast Korean Carrots
by Editorial Staff
Very fast, simple and delicious! Korean-style carrots with the addition of only real aromatic spices!
Ingredients
- Carrots – 1 kg
- Sugar – 1 tbsp
- Ground coriander – 1 teaspoon
- Ground red hot pepper – 1/3 teaspoon (to taste)
- Garlic – 3 cloves (to taste)
- Salt – 1-1.5 teaspoon (to taste)
- Ground black pepper – to taste
- Vinegar essence 70% – 1 teaspoon
- Vegetable oil – 40 ml (4 tablespoons)
Directions
- We rub the peeled carrots on a special grater for Korean carrots.
- Sprinkle salt on the carrots. Mix well with your hands. You can leave it for 15-20 minutes for the carrots to juice.
- Drain the excess juice.
- Add sugar, ground coriander, black pepper, garlic (pass through a press or grate on a fine grater) and 70% vinegar essence to the carrots. Pour hot red pepper in a slide. (Adjust the amount of garlic, pepper, salt and vinegar to your liking.)
- Pour vegetable oil into a saucepan, put on the stove and bring to a boil.
- Pour red hot peppers with hot oil, then it will not be so hot, and the spices will better give off their aroma.
- Mix well the carrots with the spices with your hands. To taste, you can add soy sauce, paprika, sesame seeds and other spices.
- Korean carrots can be eaten immediately, but it is better if they are marinated in the refrigerator. After 2-3 hours, Korean carrots will become even tastier.
- Korean-style carrots are spicy, moderately spicy and very tasty!
Bon appetit everyone and enjoy cooking!
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