You will need
- 1 kg of carrots
- 4-5 tablespoons vegetable oil
- 1 tablespoon sugar
- 3-4 cloves of garlic
- 0.5 teaspoon hot red pepper
- 1 teaspoon of vinegar
- 1 teaspoon ground coriander
- 1 tbsp soy sauce
- 1 teaspoon salt
Wash and peel the carrots. Slice it thin long strips on a special grater or sharp knife. Salt the carrots and leave it for half an hour, so she let the juice. Then mash the carrots well and place in a sieve to stack juice released.
Put the carrots in a deep bowl, add sugar and vinegar, mix everything well and let stand for another half hour. Instead of 70% of vinegar can be added to the usual carrots 9% vinegar. But in this case it is necessary to increase the amount of vinegar to 3 tablespoons.
Will rascality on the frying pan butter and fry the onions, cut into large cubes. Fry the onions till turn Golden brown. However, do not let the onions burn. This will give an unpleasant taste and aroma of Korean carrots. Strain the oil to separate it from the bow. Onions can throw, he is no longer needed.
Lay the carrots slide. Put on top of the slides, ground coriander, hot red pepper and pressed garlic. Pour on the spices slightly cooled vegetable oil. Add the soy sauce and thoroughly mix. Put the carrots in Korean in the fridge for several hours to steep.
Ways to cook Korean carrots quite a lot. So, according to many recipes, carrots in Korean added to the flavor enhancer monosodium glutamate (0,5 teaspoon amplifier taste of 1 kg of carrots) and sesame seeds. Different set of spices – coriander and hot red pepper you can also add a little finely grated fresh ginger root, and ground black and white pepper. Are optional ingredients in many recipes soy sauce and sugar. Sometimes in Korean carrots, add the tomato paste and coriander.