Trying to order Korean-style carrots at a restaurant in Seoul will almost certainly turn into a fiasco. In Asian countries, nothing is known about this snack.

The dish was invented by Korean emigrants who did not find anything similar to the national kimchi, as well as Chinese cabbage for its preparation, on the shelves of Soviet stores. It was decided to replace a plant atypical for the middle lane with carrots.

The Korean culinary invention was to the taste of the Russians. Most people buy Korean carrots from the supermarket, although they can also be prepared at home. It’s not as difficult as it seems. It takes very little time and does not require outlandish products.

Ingredients

• 1 kg of carrots;
• ½ cup vegetable oil;
• 1 head of garlic;
• 1 tablespoon of salt (without a slide);
• 2 tablespoons of sugar;
• 1 dessert spoon of vinegar essence;
• 1 teaspoon red ground pepper;
• 1 teaspoon ground black pepper.

Step 1. Peel and three carrots

Wash and clean carrots. The easiest way to do this is with a vegetable peeler. If the vegetable is dry, soak it for 2-3 hours in cold water. Carrots will absorb moisture and be juicy again.

For carrots in Korean, you need thin, like noodles, straws. On a regular grater, you can’t rub this one. So use the special one.

Put the grated carrots in a deep bowl to make it easy to mix.

Step 2. Add spices

Sprinkle chopped carrots with salt, sugar, red and black pepper. You can also use a ready-made seasoning mix for Korean carrots (sold in stores) and add spices to your taste. So, many people like the taste of ground coriander and curry in this appetizer.

Add vinegar essence, mix everything with your hands and leave for 10-15 minutes. Carrots should give juice.

Step 3. Fill with oil

While the carrots are infused, peel and pass the garlic through a press. Sprinkle them over the carrots, but do not stir.

Heat (but do not boil!) vegetable oil in a frying pan. Pour it over the garlic. Mix everything thoroughly with a wooden or silicone spatula or just two forks.

Some people like Korean carrots with onions. In this case, it must be fried and added to the appetizer before pouring oil. You can also add roasted sesame seeds: with them, the appetizer will sparkle with other flavors.

Step 4. We pack and eat

Carrots in Korean are almost ready. You just need to decompose it into sealed plastic containers and put it in the refrigerator for 5-6 hours, and preferably at night.

Korean carrots can be stored in the refrigerator for up to two weeks. So feel free to prepare for the future.