Korean-style carrot in itself is a wonderful snack, but it also occupies a very worthy place in the composition of many dishes. For example, pita rolls - their filling can be the most diverse, including Korean carrots. It turns out an appetizer of pita bread with Korean carrots with an interesting and spicy taste that your guests and family will certainly enjoy.

Preparing such pita bread with carrots in Korean is quite easy and short. You just have to make a list of products and cook this delicious pita stuffed with Korean carrots, ham and cheese. By the way, it turns out very economically and inexpensively, so I recommend it wholeheartedly!

Ingredients:

• 2 sheets of pita bread;
• 100 g of ham;
• 100 g of carrots in Korean;
• 50 g of hard cheese;
• 3-4 tsp mayonnaise;
• greenery for decoration.

Cooking:

Lavash we need sheet, thin, preferably rectangular or square. Sometimes thin round or oval pita breads are sold, but they are not very suitable for rolls, they need to be cut off. For the roll, we need 2 sheets of pita bread of the same size.

Let's deal with the filling for the pita roll - cut the ham into small cubes.

We rub hard cheese on a grater - medium or large.

We also cut carrots in Korean - so that the pieces of carrots are not so long.

Lubricate the first sheet of pita bread with mayonnaise (we use half of the total amount of sauce). We distribute the mayonnaise over the pita bread with a table knife or the back of a teaspoon - it is more convenient to apply the sauce as evenly as possible.

On top of the pita bread with mayonnaise, spread the chopped carrots in Korean.

Lubricate the second sheet of pita bread with the remaining mayonnaise and place it on the first sheet (with Korean carrots).

Put grated cheese and ham cubes on the second sheet of pita bread. The filling should be placed evenly on the pita bread.

We roll the pita bread into a tight roll. We do this carefully so that the filling does not fall out of the roll, and the pita itself does not accidentally tear.

We wrap the roll of pita bread with Korean-style carrots in cling film or foil and hide in the refrigerator for 40-60 minutes. During this time, the roll will be soaked properly. This is the minimum time the lavash is in the refrigerator, but you can leave it there longer if you wish. If I make such a roll for guests, then most often I wrap it in the morning, and in the evening, before serving, I take it out of the refrigerator and cut it.

By the way, about cutting. It is best to do this with a large and sharp knife so that the cut is even, not torn. The optimal thickness of the roll rings is 1-1.5 cm. So it will not be too thin (and will not fall apart when cut), and not too thick (and it will be convenient to eat).

Tips & Tricks:

Instead of ham, you can take sausage - boiled or smoked, it will also be quite tasty.

Thin Armenian lavash- a real lifesaver for modern housewives.

Lavash rolls with Korean carrots served as an appetizer for dinner or lunch.

Lavash roll with Korean carrots - the basic principles of cooking

Korean carrots can be purchased at any supermarket or cook it yourself. It is enough to peel the carrots, chop them on a special grater for Korean salads and put in a bowl. Sprinkle with spices for this salad. In a frying pan, heat any vegetable oil until smoke appears and pour the prepared carrots over it. Stir, cover with a flat plate on top and put oppression. Carrots are ready in two hours.

Almost any ingredient can be added to the filling. They are crushed into small cubes or rubbed on a grater. Lavash sheets are smeared with mayonnaise or sauce based on the same mayonnaise, sour cream or kefir. Both fresh and pickled vegetables are put in the filling. Here you can turn on your imagination and experiment. The prepared ingredients are laid in layers on pita bread and wrapped tightly in a roll. Then it is wrapped with a film and left to soak for a couple of hours. The roll is cut into portions and served as a snack.

Recipe 1. Lavash roll with Korean carrots and boiled pork

Ingredients

400 g of Korean carrots;

mayonnaise - incomplete glass

two pita bread;

400 g boiled pork;

cheese - 250 g.

Cooking method

1. Grind the cheese into large chips. Cut the ham into small cubes. Korean carrot transfer to a deep bowl, add boiled pork and cheese chips to it. Stir.

2. Lubricate the pita bread spread on the table with mayonnaise. Spread the filling over it in a thin, even layer. Roll the stuffed pita bread into a tight roll. Put in a plastic bag and leave for 20 minutes. Remove the film, cut the roll into large enough pieces.

Recipe 2. Lavash roll with Korean carrots and cheese

Ingredients

fresh dill and cilantro - in a bunch;

Armenian lavash - 4 pieces;

incomplete glass of mayonnaise;

hard cheese - 200 g;

Korean carrots - 300 g.

Cooking method

1. Coarsely grate the cheese. Sort cilantro and dill, rinse and dry. Finely chop the greens.

2. On the pita bread laid out on the table, apply a thin layer of mayonnaise. Sprinkle it with a third of all cheese chips. Spread a third of the Korean carrots on the cheese. Lightly sprinkle with greens.

3. Cover the filling with pita bread, press lightly with your palms and lay out the filling in the same order. So we repeat until the sheets of pita bread run out.

4. Roll the pita bread with the filling into a roll, pressing lightly to make it tight enough. Send for forty minutes in the refrigerator, after wrapping it with a film. Then remove the film. Cut the roll into pieces one and a half centimeters thick. Lay out on a flat dish.

Recipe 3. Lavash roll with Korean carrots and crab sticks

Ingredients

carrots in Korean - 300 g;

four sheets of thin pita bread;

a bunch of fresh dill;

eggs - 6 pcs.;

crab sticks - 300 g;

processed cheese - 3 pcs.;

garlic - 2 teeth.

Cooking method

1. Spread pita bread on the table. On a sheet greased with mayonnaise, spread Korean carrots in an even layer. Form a tight roll.

2. Boil hard-boiled eggs, cool them and finely crumble them. Coat the second sheet of pita bread with mayonnaise and cover with chopped eggs. Place the carrot roll on the edge of the second egg-filled sheet and roll tightly into a roll.

3. Remove the shells from the crab sticks, cut in half lengthwise and chop into small pieces with a knife. Lubricate the third pita bread laid out on the table with mayonnaise and sprinkle it with chopped crab sticks. Put our roll on the edge of this sheet and wrap it.

4. Coat the fourth sheet with mayonnaise, sprinkle with cheese chips and finely chopped herbs. Put the roll on the edge and wrap. Wrap the roll in foil and refrigerate for two hours. Cut the roll into portioned slices, put on a dish and sprinkle with herbs.

Recipe 4. Lavash roll with Korean carrots, crab sticks and bacon

Ingredients

fresh cucumbers - 2 pcs.;

100 g carrots;

eggs - 3 pcs.;

pita thin;

crab sticks - packaging;

cheese - 100 g;

smoked bacon - 100 g.

Cooking method

1. Boil eggs hard-boiled, cool in ice water, clean and chop on a fine grater. My cucumbers, wipe with a napkin and finely three. We spread the chopped cucumbers in a colander to get rid of excess liquid.

2. Peel off the film crab sticks. Remove the top red layer from them.

3. Lay out a sheet of pita bread on the work surface. Lubricate the surface with mayonnaise, put whole crab sticks on the edge of the sheet, then spread all the ingredients across the sheet in thin strips, alternating with each other. At the end, lay out the red shell of the crab sticks.

4. Now carefully and tightly wrap the roll. We do this very carefully so that the strips do not mix with each other, but lie flat. Wrap the roll in cling film and put it in the fridge for an hour. We cover the dish with lettuce leaves. We take out the roll and cut into slices. Lay out on a platter.

Recipe 5. Lavash roll with Korean carrots and ham

Ingredients

garlic - three cloves;

a jar of creamy soft cheese;

greens - a bunch;

100 g of cheese;

pita bread - three sheets;

300 g of ham;

Korean carrots - 200 g.

Cooking method

1. Cut the ham into long thin strips. Spread a sheet of pita bread on a work surface, apply a thin layer of mayonnaise and spread the chopped ham.

2. Put the second pita bread on top of the ham, press lightly, spread with mayonnaise and put the carrots in Korean.

3. Crush the garlic in a jar of cheese and add finely chopped greens. Stir gently until smooth. Cover the carrots with pita bread and coat it with garlic and cheese mass. Top with cheese chips and herbs. Roll pita bread with filling into a tight roll. Cut it into portions.

Recipe 6. Lavash roll with Korean carrots and smoked chicken

Ingredients

dill greens;

smoked ham;

half a bell pepper;

Korean carrots - 150 g;

thin Armenian lavash;

mayonnaise - 80 g.

Cooking method

1. Remove the skin from the smoked leg, separate the meat from the bones and cut it into small pieces.

2. Rinse the pepper, wipe it, clean the seeds and chop it into thin, short straws.

3. My dill, dry it and finely chop it with a knife.

4. Evenly grease pita bread with mayonnaise. Sprinkle it with chopped dill. We spread strips of bell pepper over the entire surface of the sheet. Lay out Korean carrots in transverse stripes so that the same distance remains between them. Between the strips of carrots lay the smoked chicken.

5. We roll up a sheet of pita bread with filling into a roll, wrap it with a film and leave it to soak for a couple of hours. Then cut the roll into pieces and put on a dish.

Recipe 7. Lavash roll with Korean carrots and cucumber

Ingredients

ground black pepper;

pita thin;

fresh cucumber;

kitchen salt;

sour cream - 80 g;

smoked breast - 100 g;

green onion - half a bunch;

Korean carrots - 200 g;

4 branches of dill.

Cooking method

1. Wash the cucumber and chop on a coarse grater. Squeeze out the juice, put in a bowl and add salt.

2. Rinse the onion and dill greens, dry and finely chop. Add to cucumber and stir.

3. Put sour cream into the mixture of greens and cucumber, mix until smooth.

4. Spread pita bread on the work surface. Put Korean carrots on one half of the sheet, and a mixture of greens and cucumber on the second.

5. Cut the smoked brisket into small strips and spread on a layer of Korean carrots. Roll the pita tightly into a roll. Leave for half an hour to soak and cut into small slices.

Recipe 8. Lavash roll with Korean carrots and salmon

Ingredients

three pcs. pita bread;

eight sheets of green lettuce;

mayonnaise - 300 g;

Korean carrots - 200 g;

300 g salted salmon fillet.

Cooking method

1. Cut the salmon into thin slices. Expand the pita bread, coat its surface with mayonnaise. Lay out thin slices of salmon. Instead of salmon, you can use any other red fish.

2. Cover the layer of fish with the second pita bread, lightly press with your palms and spread with mayonnaise. Put a fairly dense layer of Korean carrots on it.

3. Rinse lettuce leaves under the tap and lightly dry. Cover the carrots with the third pita bread and apply a thin layer of mayonnaise. Cover with lettuce leaves.

4. Carefully roll the pita bread into a roll, pressing lightly to make it tight. Wrap the roll in foil or cling film and refrigerate so that the sheets are well saturated. Before serving, cut with a sharp knife into pieces two centimeters thick.

Recipe 9. Lavash and Korean carrot roll with mushrooms

Ingredients

Korean carrots - 300 g;

three sheets of Armenian lavash;

mayonnaise - 300 ml;

champignons - 400 g;

onion - 150 g;

a bunch of lettuce leaves.

Cooking method

1. We clean the champignons, wash them and lightly dry them on a paper towel. Shred the mushrooms into thin slices. Peel the onion and chop finely. We put a frying pan with oil on the stove and spread the mushrooms. Fry until all the moisture has evaporated, then add a little oil and put the chopped onion. Fry until golden brown over moderate heat.

2. Lettuce leaves are rinsed, dried and chopped into strips.

3. We unfold a sheet of pita bread on the working surface, apply a thin layer of mayonnaise and lay out Korean carrots.

4. We cover the carrot with the second pita bread. We also coat it with mayonnaise and cover it with lettuce leaves.

5. We put the third sheet of pita bread on the mushrooms, lightly press down with our palms, apply a thin layer of mayonnaise and spread the mushroom fry. Smooth over the entire surface. We roll the pita bread with the filling into a tight roll, wrap it with cling film and leave it in the refrigerator for three hours. Before serving, cut into slices, spread on a dish covered with lettuce leaves.

If you want to get a light snack, use more greens and vegetables in the filling, and replace mayonnaise with low-fat sour cream.

You need to spread the filling and form a roll quickly enough so that the pita sheets do not have time to get wet.

All roll ingredients must be at the same temperature.

If you buy Korean carrots in the store, be sure to taste them. So, you will be guided by whether you need to salt other ingredients or not.

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Lavash appetizer with Korean carrots is prepared quickly and looks very impressive.

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To prepare it, we need:

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some cheese and garlic

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one whole lavash

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Korean carrot and mayonnaise.

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The cooking process will only take a few minutes.

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First, unfold the pita bread, pour generously with mayonnaise sauce.

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For making sauce add a few cloves of minced garlic to the mayonnaise and mix well.

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We tightly roll up our pita bread stuffed in the form of a roll, and then cut it into portions.

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The appetizer is ready, it remains, just put it on a plate, pour over the rest of the garlic sauce and sprinkle with chopped herbs. You can use lettuce leaves to decorate the dish, it looks very impressive.

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Such a spicy savory snack will be the highlight of your holiday table, thanks to its elegant look and unusual spicy taste.

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Carrot in Korean

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Carrot in Korean or as it is called in the homeland - "sabza", one of our favorite dishes of Korean cuisine. In the arsenal of every housewife there are at least several recipes for making spicy carrots.

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But why, the taste of “sabza” cooked with one’s own hands is very different from the taste of the same kind of carrot bought in a Korean restaurant. Perhaps the point is not only in the appropriate set of ingredients and spices, but in how to cook carrots in Korean correctly.

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Much depends primarily on the carrot itself, it should be dark orange, sweet and juicy. Do not use sluggish, dry carrots, as well as vegetables with a light center. Not good good quality the original product will definitely affect the final result, so don't skimp. If, nevertheless, the carrot you have is a bit dry, soak it in cold water the day before cooking.

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Cooking:

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So, 1 kg of carrots must be washed well, peeled and cut into strips, 2-4 mm thick, using a shredder. We cut only with a shredder, since the grater is not sharp enough and can crumple pieces of carrots, which will spoil it appearance. Grind chopped carrots with salt and leave for an hour, let the juice go.

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In the meantime, peel and finely chop 1 kg of garlic.

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After the carrot has released juice, it must be washed from excess salt and dried slightly. We lay out the dried carrots in a slide. In a small depression in the center of our carrot slide, put 1 tbsp. a spoonful of red hot pepper(maybe a little less). Pour half a glass of strongly heated vegetable oil onto the pepper, it is important to note that the oil should be well heated in a pan, but not yet smoking.

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To give a richer taste to the oil, it can be fried onion until golden, then select the onion, and add the oil to the carrots.

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After that, add garlic to the carrots and leave for 10 minutes. Carrot in Korean is almost ready, it remains to add 6 tbsp. spoons of 6% vinegar, spices and salt to taste.

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Use ground coriander, cloves, gochujang sauce, sweet peas, and bay leaf as spices.

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We put the finished carrots in a jar and put in the refrigerator for a day. A day later, Korean-style carrots are ready for use.

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The main thing is not to be afraid to experiment and discover new horizons.

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