Recipes for Korean carrots for the winter in jars. Korean carrots: a recipe at home for the winter

Healthy eating starts with vegetables, because they contain many useful microelements and vitamins. As you know, Korean cuisine is famous for its diversity vegetable salads, which can be eaten as in fresh, so cook for later. Among various salads, Korean carrots, which can be stored in a jar, take their place of honor. Carrots are an essential vegetable for daily use.

Korean spicy carrots

If you decide to cook a spicy version, then you will need:

• carrots – 5 kg
• garlic – 300 g
• onions - 2 pieces
• vinegar 70% - 30 ml
• vegetable oil - 100 ml
• salt - 15 g
• sugar - 4 teaspoons
• dried cilantro - 2 tablespoons
• ground red and black pepper - 1 teaspoon each

Preparation:

1. Keep in mind that this salad has a very simple recipe and does not take much time to prepare, so even a kitchen novice can easily prepare it. The first step is washing the carrots. Vegetables should be washed under running water, then peeled and grated. A regular grater cannot be used because good result there won't be.
2. Be sure to use a grater designed for this salad. The carrot slices should be very thin and long.
3. The second step is seasoning the carrots. Season the finished carrots with sugar and salt, mix well, and leave for 20 minutes. Then add black and red pepper, mix again and leave for 20 minutes. Then add vinegar and mix thoroughly so that all the seasonings are absorbed into the carrots. Leave for another 30 minutes.
4. While the carrots are pickling, you need to heat the vegetable oil, add finely chopped onion and fry until the latter turns golden. When the onion is ready, you need to remove the dried cilantro and put it in the oil. We search the cilantro for another minute and add it to the carrots along with the onion. Leave the finished mixture for 20 minutes and add chopped garlic at the end.
5. The finished salad should be mixed well and that’s it. Glass jars must first be thoroughly washed, sterilized, filled with prepared salad and rolled up. Attention, the workpiece must be stored in a cool place.

Korean regular carrots

When there is snow and frost outside, you want to stay at home and eat something delicious. Every housewife has in her closet delicious preparations, one of which is Korean-style carrot salad.

To prepare this version of the salad you need:

• carrots – 2 kg
• onions – 3 pieces
• garlic – 2 heads
• vegetable oil – 1 cup
• boiled water – 0.5 l
• salt – 1 tablespoon
• vinegar 70% - 2 tablespoons
• granulated sugar - 4 tablespoons
• seasoning for this salad - 1 package

Preparation:

1. The preparation of this version of the salad differs from the previous one. The first step is preparing the filling. To do this, take a deep plate, pour out the water, then add vinegar, sugar and salt.
2. Then stir well until done. After the filling is ready, proceed to the carrots.
   The carrots must be washed, peeled and grated. Divide the finished filling in half, pour half onto the carrots, mix and leave for 3 hours. After the set time, grate the garlic and add it to the carrot mixture, mix again and make a funnel in the center.
3. At the same time, prepare the seasoning from the packet and fry the onion in vegetable oil until tender. First, add the seasoning to the center of the carrot mixture, then the fried onion. At the end, mix everything and fill pre-sterilized jars. Winter preparations should be stored in a cool place, preferably in the refrigerator.

Korean Instant Carrots

We present the third and easiest recipe for Korean carrot salad. You can leave this type of salad for the winter, or try it in a few days.

Ingredients:

• carrots – 1 kg
• garlic – 1 head
• hot red pepper – 1 piece
• salt – 4 tablespoons
• sugar – 6-7 tablespoons
• regular vinegar - 3-4 tablespoons
• vegetable oil – 1 cup
• water – 0.5 l

Preparation:

1. Carrots must be prepared as in previous versions and mixed with chopped garlic. Then we take pre-washed jars, put in a slice of hot red pepper and add the carrot mixture.
2. Fill the jars with boiled water and leave to cool for 10-15 minutes. During these minutes we prepare the filling. Mix water, salt, sugar, vinegar and vegetable oil, mix well and bring to a boil. At the end, drain the regular water from the cans and add the prepared water. hot pour, immediately close the jars. The jars must be turned over and left like that for a while.
3. Experienced housewives prepare this salad because of its unique aroma and color. A bright orange salad can not only decorate your everyday, but also your holiday table.

Korean carrot recipe

Do Korean carrots– it’s not a difficult matter. The cooking process takes only 15 minutes, plus a day for the marinade. Agree that 24 hours and 15 minutes for such delicious dish made independently with love at home is quite a bit. What do we need to make Korean carrots?

Ingredients:

• Fresh carrots 1 kg;
• Garlic 4-5 cloves;
• Red and black pepper 4 small spoons;
• Vinegar 9% 2 large spoons;
• Salt one and a half small spoons;
• Sugar half a large spoon;
• Vegetable oil 50 g.

In addition, in order for Korean carrots to be successful, in addition to the products, you will need to purchase a special grater. Using it, you can chop the vegetable into long thin strips, as required for this recipe.

Step-by-step cooking scheme:

1. We clean our main vegetable.
2. We grate the root vegetable in long strips on a special grater, which was mentioned above.
3. Add salt, sugar and vinegar. This is the basis of any marinade for Korean carrots, no matter how many recipe variations there are. Let the dish marinate in these spices for 30 minutes until the juices release.
4. After this time, the seasoning for Korean carrots comes into play. Add about 2 teaspoons of black pepper and the same amount of red – this is what gives it that unique spicy taste. What makes Korean carrots Korean carrots. We also add finely chopped garlic for additional flavor and spice. In general, seasoning for Korean carrots is a flight of fancy. Each cook adds something to his own taste: some coriander, some paprika, some onion... Experiment based on your preferences.
5. Heat the oil in a frying pan, but do not boil. And then we add it to the almost finished snack.
6. We leave the finished salad overnight, or even better, for a day, to marinate. After 24 hours you can already enjoy the taste!

Korean carrots for the winter

We found out how to make Korean carrots at home. But what if you have neither the time nor the desire to cook it every time? Prepare for future use! We present to your attention instructions according to which you can prepare Korean-style carrots for the winter. And one cold evening, if you want some spicy carrots, all you have to do is reach out and take out a jar of this wonderful snack.

How to cook Korean carrots for the winter at home? The set of ingredients for the preparation does not differ from the standard recipe for this salad. But there will be differences in the cooking scheme.

Preparation:

1. We clean and grate the root vegetable as described in the instructions above.
2. Chop the garlic and add to the carrots. Mix well and transfer it all into jars.
3. Pour boiling water over the resulting mixture and leave for 10-15 minutes.
4. After this, you need to take water into a separate container and add sugar, salt, vinegar and oil.
5. Now you need to put the marinade preparation on the fire, and after it boils, cook for another 1 minute.
6. We drain the previous water from the jars with carrots, and immediately, without taking breaks, fill it with the prepared marinade.
7. All that remains is to add pepper or some additional spices at your discretion to the almost completed preparation, and you can roll up the jars.
8. We turn the resulting preparations over, wrap them in something warm and leave our future snacks to “rest” for several months until they cool completely.

Korean carrots for the winter without cooking

Ingredients:

• 2 kg carrots,
• 3 onions,
• 1-2 heads of garlic,
• 500 ml cold boiled water,
• 2 packets of Korean carrot seasoning,
• 1 stack vegetable oil,
• 4 tbsp. l. Sahara,
• 1 tbsp. l. salt,
• 2 tbsp. l. vinegar essence.

Preparation:

1. Grate the carrots, set aside for now and make the marinade. To prepare it, dilute sugar and salt in water, let them dissolve completely, add vinegar and pour the prepared marinade into a container with carrots. Leave the carrots to marinate for 3 hours. Pass the garlic through a press or grate it on a fine grater and mix with carrots.
2. Add Korean carrot seasoning. Finely chop the onion and fry it in vegetable oil until slightly golden and straight from the frying pan, without allowing it to cool, add it to the carrots. Mix well wooden spoon or a spatula and fill sterilized jars with this aromatic mass. Pour a little juice on top of each jar and roll up this splendor with boiled tin lids. Store the cooled workpiece in a cool place.

Korean carrots for the winter with hot peppers

Ingredients:

• 1 kg carrots,
• 8 cloves of garlic,
• 1 small piece of hot chili pepper,
• 500 ml boiled water,
• 7 tbsp. l. Sahara,
• 5 tbsp. l. salt,
• 250 ml vegetable oil,
• 3.5 tbsp. l. apple cider vinegar.

Preparation:

1. Grate the carrots. Pass the garlic through a press and mix the garlic mass with carrots. The amount of garlic can be increased as desired. Leave the carrots and garlic for 10 minutes to allow the vegetables to release their juice. Place a piece of hot pepper in each sterile jar and fill them to the top with vegetable mass.
2. Next, fill the contents of the jars with boiling water, cover the top with a clean towel and leave again for 10-15 minutes. To pour, pour water into a small saucepan, add sugar, salt, vinegar, vegetable oil, stir everything until the sugar and salt dissolve, and place over medium heat.
3. Bring the solution to a boil, then reduce the heat and simmer the mixture for another couple of minutes. Drain the water from the jars, pour the hot marinade over the vegetables and roll up the lids.

Korean carrots for the winter with coriander

Ingredients:

• 2 kg carrots,
• 8 cloves of garlic,
• 2 tsp. coriander (not ground, but whole),
• 2 tsp. salt (with top),
• 2 tsp. sugar (with top),
• 2 tbsp. l. vinegar,
• 6 tbsp. l. vegetable oil,
• seasoning “Mixture of 5 peppers” - to taste.

Preparation:

1. Place the grated carrots in a deep bowl and pour in the dressing. To do this, mix sugar, salt, a mixture of five peppers, vinegar, coriander and chopped garlic. If you like it spicy, you can add more garlic, hot red pepper to taste, and pour in a little more vinegar. The main thing is not to overdo it! Leave the carrots drenched in the aromatic dressing in the refrigerator for a day so that they infuse and release more juice, do not forget to stir them from time to time.
2. After a day, compact the Korean carrots tightly into clean, sterilized jars so that the juice on top completely covers the carrots. Then sterilize 0.5 liter jars in boiling water, covering them with lids, for about 15 minutes after boiling. Roll up the finished jars with salad with lids, turn them upside down and, covering with a warm fur coat, leave until completely cooled.
3. The salad prepared according to this recipe keeps well in a cool, dry place for a year. And even if it is not so fresh and crunchy, the carrots had plenty of time to soak in the aromas of the seasonings and absorb all the subtleties of their flavors. This salad, like an expensive wine, takes time to appreciate.

A very easy-to-prepare recipe, especially for novice housewives, whose originality can hardly be denied. Korean carrots for the winter in this version turn out to be very spicy and more similar to traditional Korean dishes.

Korean spicy carrots for the winter

Ingredients:

• 2.5 kg carrots,
• 150 g garlic,
• 1 large onion,
• 15 ml 70% vinegar,
• 50 ml vegetable oil,
• 1 tsp. salt (without top),
• 2 tsp. Sahara,
• 2 tbsp. l. dried cilantro,
• ½ tsp. ground black pepper,
• ½ tsp. ground red pepper.

Preparation:

1. Mix grated carrots with sugar and salt and leave for 20 minutes. Add the two types of peppers and mix again and leave for 20 minutes. After the specified time, add vinegar to the total mass and, after stirring, leave to infuse for 30 minutes. In the meantime, fry finely chopped onion in a frying pan with hot vegetable oil until golden brown.
2. Add the onion to the carrots, and add the dried cilantro to the oil and fry it for 1 minute, no more, and also add it to the carrots. Leave the carrots for 20 minutes. Lastly, add the pressed garlic to the carrots. Mix the resulting mass well, and you can immediately place it in dry, pre-sterilized jars and roll up the lids.
3. Let the salad cool and store it in a cool place.

Korean carrots are considered an invention that Koreans have nothing to do with. Well, that is, how can they not... During the Soviet era, Koreans living on the territory of our vast country got out as best they could and replaced the missing ingredients. Our Korean carrots are nothing more than a modified recipe for the traditional Korean dish kimchi, the main ingredient of which was Chinese cabbage. The inquisitive and inventive mind of our housewives went a little further. They not only invented their own unique recipes for this salad, but also learned how to prepare Korean carrots for the winter.

Korean carrots for the winter consist of a certain set of ingredients, with slight variations in different recipes, but the methods of preparation can be completely different. And that’s why Culinary Eden has collected for you almost all the recipes for this preparation, which has long gathered a huge army of fans in our country.

For Korean carrots, choose juicy ones sweet carrots, so your salad will be especially tasty. And don’t grate carrots using a regular coarse grater! Only on a special one and only in length.

Korean carrots for the winter No. 1

Ingredients:
1.5 kg carrots,
10 cloves of garlic,
1 tbsp. l. spices for carrots in Korean style,
3.5 stacks water,
9 tbsp. l. Sahara,
1.5 tbsp. l. salt,
300 ml vegetable oil,
5 tbsp. l. vinegar.

Preparation:
Grate the prepared carrots. Chop the garlic. Its amount can be reduced or increased - it's a matter of taste. Combine the garlic, carrots and spices, stir and leave the vegetable mixture for 20 minutes, or maybe a little longer, so that the carrots release their juice. In the meantime, you can start sterilizing the jars and lids. When the time is up, place the carrots in the jars, but not all the way to the top, about 1 cm below the neck. Prepare the marinade: add sugar, salt, vinegar and vegetable oil to the water, put this mixture on the fire, bring to a boil and let simmer for 2-3 minutes. Then pour the boiling marinade over the carrots in the jars, roll up the lids, turn the jars upside down, wrap them in a warm blanket and leave to cool.

The following recipe will certainly be a hit at all your feasts and holidays. Slightly spicy, with a sweet and sour taste, with a bright tantalizing aroma of garlic and the smell of fried onions, Korean winter carrots will win the heart of any of your guests.

Korean carrots for the winter without cooking

Ingredients:
2 kg carrots,
3 onions,
1-2 heads of garlic,
500 ml cold boiled water,
2 packets of Korean carrot seasoning,
1 stack vegetable oil,
4 tbsp. l. Sahara,
1 tbsp. l. salt,
2 tbsp. l. vinegar essence.

Preparation:
Grate the carrots, set aside for now and make the marinade. To prepare it, dilute sugar and salt in water, let them dissolve completely, add vinegar and pour the prepared marinade into a container with carrots. Leave the carrots to marinate for 3 hours. Pass the garlic through a press or grate it on a fine grater and mix with carrots. Add Korean carrot seasoning. Finely chop the onion and fry it in vegetable oil until slightly golden and straight from the frying pan, without allowing it to cool, add it to the carrots. Mix well with a wooden spoon or spatula and fill sterilized jars with this aromatic mixture. Pour a little juice on top of each jar and roll up this splendor with boiled tin lids. Store the cooled workpiece in a cool place.

Korean carrots for the winter with hot peppers

Ingredients:
1 kg carrots,
8 cloves of garlic,
1 small piece of hot chili pepper,
500 ml boiled water,
7 tbsp. l. Sahara,
5 tbsp. l. salt,
250 ml vegetable oil,
3.5 tbsp. l. apple cider vinegar.

Preparation:
Grate the carrots. Pass the garlic through a press and mix the garlic mass with carrots. The amount of garlic can be increased as desired. Leave the carrots and garlic for 10 minutes to allow the vegetables to release their juice. Place a piece of hot pepper in each sterile jar and fill them to the top with vegetable mass. Next, fill the contents of the jars with boiling water, cover the top with a clean towel and leave again for 10-15 minutes. To pour, pour water into a small saucepan, add sugar, salt, vinegar, vegetable oil, stir everything until the sugar and salt dissolve, and place over medium heat. Bring the solution to a boil, then reduce the heat and simmer the mixture for another couple of minutes. Drain the water from the jars, pour the hot marinade over the vegetables and roll up the lids.

Korean carrots for the winter with coriander

Ingredients:
2 kg carrots,
8 cloves of garlic,
2 tsp. coriander (not ground, but whole),
2 tsp. salt (with top),
2 tsp. sugar (with top),
2 tbsp. l. vinegar,
6 tbsp. l. vegetable oil,
seasoning “Mixture of 5 peppers” - to taste.

Preparation:
Place the grated carrots in a deep bowl and pour in the dressing. To do this, mix sugar, salt, a mixture of five peppers, vinegar, coriander and chopped garlic. If you like it spicy, you can add more garlic, hot red pepper to taste, and pour in a little more vinegar. The main thing is not to overdo it! Leave the carrots drenched in the aromatic dressing in the refrigerator for a day so that they infuse and release more juice, do not forget to stir them from time to time. After a day, compact the Korean carrots tightly into clean, sterilized jars so that the juice on top completely covers the carrots. Then sterilize 0.5 liter jars in boiling water, covering them with lids, for about 15 minutes after boiling. Roll up the finished jars with salad with lids, turn them upside down and, covering with a warm fur coat, leave until completely cooled.

The salad prepared according to this recipe keeps well in a cool, dry place for a year. And even if it is not so fresh and crunchy, the carrots had plenty of time to soak in the aromas of the seasonings and absorb all the subtleties of their flavors. This salad, like an expensive wine, takes time to appreciate.

A very easy-to-prepare recipe, especially for novice housewives, whose originality can hardly be denied. Korean carrots for the winter in this version turn out to be very spicy and more similar to traditional Korean dishes.

Korean spicy carrots for the winter

Ingredients:
2.5 kg carrots,
150 g garlic,
1 large onion,
15 ml 70% vinegar,
50 ml vegetable oil,
1 tsp. salt (without top),
2 tsp. Sahara,
2 tbsp. l. dried cilantro,
½ tsp. ground black pepper,
½ tsp. ground red pepper.

Preparation:
Mix grated carrots with sugar and salt and leave for 20 minutes. Add the two types of peppers and mix again and leave for 20 minutes. After the specified time, add vinegar to the total mass and, stirring, leave to infuse for 30 minutes. In the meantime, fry finely chopped onion in a frying pan with hot vegetable oil until golden brown. Add the onion to the carrots, and add the dried cilantro to the oil and fry it for 1 minute, no more, and also add it to the carrots. Leave the carrots for 20 minutes. Lastly, add the pressed garlic to the carrots. Mix the resulting mass well, and you can immediately place it in dry, pre-sterilized jars and roll up the lids. Let the salad cool and store it in a cool place.

Once prepared, Korean-style carrots for the winter become something taken for granted the next year.

Happy preparations!

Larisa Shuftaykina

It would seem very strange to roll carrots into jars, which all year round There are just heaps of them on the shelves. But no, I have iron-clad arguments in favor of preparation at the ready! First of all, it's practical. A bright orange root vegetable from its own garden rarely “survives” until mid-winter, even if proper storage. And in the form of a savory Korean-style preserve, it definitely won’t go bad until next season and even longer. Secondly, rolling up the spicy carrot salad will save a lot of time in the future. I opened the jar, and the aromatic snack can be served immediately, rather than waiting a day for it to reach its proper condition. Thirdly, in the summer all vegetables are slightly cheaper than in the winter months. Small, but savings. Therefore, I suggest preparing Korean-style spicy carrots for future use. The recipe for the winter is not much more complicated than the usual pickling method, but it is still different. I offer you two successful preservation options - with and without pasteurization. Choose!

We prepare Korean carrots with hot peppers for the winter

Ingredients:

Exit: 4 jars of 500 ml + a little for testing.

Cooking instructions:

Wash the main ingredient. Peel off the skin. Grate on a special grater for Korean salads(on a regular large one).
Peel the garlic. Don't welcome too much savory dishes? Place 1-1.5 medium heads. For spicy lovers, I recommend adding more garlic. Grind it with a special press or knife (grate it on a fine grater). Add to chopped carrots. Add coriander beans. In ground form, it will need approximately half as much. Add black peppercorns. Stir until the spices are evenly distributed throughout the grated carrots.
Cut the hot pepper into rings. It is advisable to remove the seeds, as the workpiece will come out too sharp. Wash the inside of the jars well. Sterilize. Dry. Place a few pieces of chili at the bottom of the jar. Make a 3-4 cm layer of carrots. Put it back again hot pepper. Repeating this sequence, fill the glass container. For such preservation, it is advisable to use containers of small volume - 350-500 ml each, so that the snack can be eaten in 1-2 times. Although it is perfectly stored in open form in the refrigerator.
Boil the water. Pour boiling water over Korean carrots. Cover the jars with lids. Let the workpiece stand for 15 minutes.
Drain the water into a saucepan. Add sugar and salt, pour in vegetable oil. Bring to a boil. Cook the brine over medium heat for 3-5 minutes. Add vinegar. Remove from the stove.
Pour into container with salad. It is important that the liquid not only completely covers the carrot, but also reaches the very edges of the jar.
Roll/screw with sterile, dry lids. Turn upside down (canning with twist-off lids cannot be turned over). Wrap it up. After cooling, remove the Korean carrots to a cool, dark place where they will be stored until winter (autumn).

Canning with ready-made seasoning for carrots in Korean

You will need:

*Don’t have a ready-made bouquet of spices? Mix ground coriander, paprika, hot red and black pepper in arbitrary proportions (to taste).

It will turn out approximately: 5 jars of 350 ml.

How to make a spicy Korean-style carrot snack (winter recipe):

Grate the washed and peeled carrots. Place in a deep bowl.
Finely chop the onion. You don’t have to put it in at all; it won’t dramatically affect the taste of the product. Pour into the main ingredient.
Chop the garlic in a convenient way. Add to carrots. Do you like spicy snacks? Feel free to add a whole head of garlic. But it’s better not to overdo it, since after uncorking the salad in winter, it can be easily adjusted with spices/salt/soy sauce.
Add seasoning, salt, sugar. Pour in vinegar and vegetable oil.
Stir. Cover with a lid/cover with film. Leave to marinate room temperature for 6-8 hours/overnight. Stir and shake the carrots occasionally.
Distribute the snack into clean, dry jars along with the released liquid. If the jars are not filled to the brim, add hot boiled water.
Pasteurize the preserves in a large saucepan for 7 (350 ml jars) or 10 minutes (half-liter containers) from the moment the water boils. The workpiece is sterilized in the oven at a temperature of 150 degrees for a similar time. Roll up the carrots. Turn it over. Leave to cool under a thick cloth until the next day. Place in a closet or basement for long-term storage. Carrots turn out to be spicy and aromatic in Korean. If desired, open it within a week, without waiting for the arrival of winter cold.

Calories: Not specified
Cooking time: Not specified

Famous korean snack– hot, spicy, sweet and sour, with a specific taste of garlic and the aroma of coriander, which is in the seasoning package. Salad made from carrot sticks during canning turns out to be especially aromatic, thanks to some secrets! A slightly fried onion gives the dish a special note. Prepare Korean-style carrots for the winter in jars, and you will never have a question about what to put on the table as a snack when guests arrive. This dish is quite simple to prepare, but it can take a lot of time. But only due to the fact that the vegetables must be marinated, and this does not require any effort on your part.



For 2 kilograms of carrots you will need:

- 2 sachets Korean seasoning(for carrots in Korean),
- 3 onions,
- 1-2 heads of garlic,
- ½ l cold water(from the kettle),
- 1 tbsp. vegetable oil,
- 4 tbsp. granulated sugar,
- 1 tbsp. salt,
- 2 tbsp. vinegar essence.

Preparation

We wash our main ingredient, carrots, and scrape off the top layer of peel. We pass, of course, through a special grater to prepare carrots in Korean. Otherwise, the whole idea will lose its flavor.

Set aside in a bowl and cover with marinade.
For it, dilute sugar and salt in water until the grains are completely dissolved, and pour in vinegar. Add this brine to the bowl with the carrot sticks. And we “forget” about it for three hours.

During this time, the vegetables will give a lot of juice.
Peel the garlic cloves. Grind it into a pulp on a fine grater or, which is easiest, put it through a press.

Mix with carrots. Add coriander-based seasoning there. You can simply pour the spice mixture into the middle of the bowl, do not stir!!!

We clean the onion heads from the top layers. Cut the rest into medium pieces.

Pour oil into a heated frying pan and add onion. Fry a little until the onion just starts to turn golden.

And immediately dump it hot together with the oil into a bowl where the carrots are pickled. Moreover, it is best to land on the mound of seasoning that we made in the center of the bowl. Under the influence of hot oil, all the aromas will be well revealed.

Now it's time to mix well. We do this with a spoon or wooden spatula.

Fill sterilized jars with snacks. Pour in the remaining juice in the bowl.

Let's roll up and wait for winter! It should be stored in a cold cellar or on the bottom shelf of the refrigerator. We also recommend using our recipe and preparing

There have always been carrots healthy vegetable, since it contains a very large amount of vitamins. Today there are already a lot of dishes that include this root vegetable. One of these is. It turns out that the dish can be prepared in reserve and served at the dinner table as an appetizer at the right time. It turns out to be very aromatic, moderately spicy and at the same time very healthy, since here the vegetable is not processed thermally, but is served fresh.

Ingredients for preparing Korean carrots for the winter:

1. Large carrots 1 kilogram
2. Table vinegar 4–5 tablespoons
3. Sugar 2 tablespoons
4. Salt 1 tablespoon
5. Ground coriander 2 heaped teaspoons
6. Ground black pepper 1 teaspoon
7. Refined vegetable oil 1/2 cup
8. Garlic 50 grams
9. Large onion 1 piece

Products not suitable? Choose a similar recipe from others!

Inventory:

Korean carrot grater, large bowl, three-liter or liter bottle - 1-3 pieces, screw-on metal jar lid - 1-3 pieces, cloth towel, refrigerator, large saucepan, kitchen tongs, stove, oven mitts, cutting board, kitchen knife, plate, tablespoon, teaspoon, large flat plate, deep serving bowl, fork, vegetable peeler, frying pan, wooden spatula, strainer, saucer, garlic press, kitchen sponge, dishwashing detergent

Preparing Korean carrots for the winter:

Step 1: prepare the carrots.

First of all, using a vegetable peeler, peel the carrots. Then we thoroughly rinse the vegetable under warm running water and place it on cutting board.

Using a special grater for Korean dishes, grate the component directly on a flat surface.

Then move the shavings into a large bowl and add salt and vinegar. Using a tablespoon (I usually do this clean hands, since this is much more convenient), mix everything thoroughly until smooth. Now leave the carrots aside to marinate for 30–40 minutes.

Step 2: prepare the onions.

Using a knife, peel the onion and rinse it thoroughly under running water. Then place the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 3: prepare the garlic.

Place the garlic on a cutting board and lightly press down using the tip of a knife. This must be done so that the husk can be removed without any problems.

We rinse the cloves under running water and place them on a cutting board. Grind each one in turn directly on a flat surface using a garlic press. Next, pour the garlic into a clean saucer and begin preparing Korean carrots for the winter.

Step 4: sterilize jars with lids.

Using a kitchen sponge and detergent we clean the jars with lids, rinsing them afterwards under running water hot water. Then we lay everything upside down on a cloth towel laid on the kitchen table, and move on to the next stage of sterilizing the preservation container.

Fill a large saucepan halfway with regular cool tap water and place on medium heat. When the contents of the container boil, carefully place the jars with lids here and tighten the burner as much as possible. From time to time we turn the container from side to side using kitchen tongs so that it is evenly steamed. Keep jars with lids in hot water total 8–10 minutes, and immediately after that we take them out of there and put them back on a fabric towel. Attention: To prevent insects, food or any dirt from getting into the container, place the jars with the neck down.

Step 5: preparing Korean carrots for the winter.

Add chopped garlic to the pickled carrots, as well as sugar, ground coriander and ground black pepper. Using a tablespoon or clean hands, mix everything thoroughly and let it brew for a while.

At the same time, pour vegetable oil into the frying pan and place on medium heat. When the contents of the container are well heated, pour in the onion cubes and, stirring from time to time with a wooden spatula, fry the component until black. Important: don't be scared this procedure we need to do this to ensure that our Korean carrots do not turn sour while they wait in the refrigerator for the winter. Immediately after this, turn off the burner and set the pan aside.

Pour hot vegetable oil with onions through a strainer into a bowl with a dish and, without hesitation, mix everything with available equipment until smooth.

Cover the carrots with a large flat plate and place pressure on top. To do this, we can use a three-liter bottle filled to the top with ordinary water and tightly closed with a lid. We place our structure somewhere in a quiet place where there is no sun rays, and leave for 10–12 hours at rest. During this time, the carrots should release juice and marinate well. I usually do this before going to bed, and finish preparing the dish in the morning.

After the allotted time has passed, transfer and compact the dish into sterilized jars (do not forget to fill everything with the marinade remaining in the bowl), close the lids tightly and store in a cold place, for example, a refrigerator or pantry.

Step 6: serve Korean carrots for the winter.

When the time comes, take the Korean carrots out of the refrigerator and transfer them from the jar to a deep bowl. Serve the dish as an appetizer to a regular or festive table. By the way, such carrots can be savored with various dishes. For example, with fried potatoes, dumplings, pilaf, various cereals, baked or boiled meat and many other foods. The main thing is that it is not only tasty, but also very healthy, because our carrots do not go through cooking or frying, but are immediately placed fresh in jars and stored in a cool place.
Bon appetit!

In order for Korean carrots to turn out great, we make sure to use large, juicy root vegetables;

If desired, you can add dried cilantro to the dish instead of ground coriander, but I prefer the first option, as it is much more aromatic. For spiciness, carrots can be sprinkled with red ground pepper, but only on the tip of a knife, so that the appetizer does not become bitter;

The proportions of ingredients indicated in the recipe refer only to 1 kilogram of carrots. If you want to make as much of this dish as possible, then increase the spices according to the weight of the main root vegetable.