Korean carrots step by step preparation. Korean carrots at home

Oddly enough, neither in Korea nor in foreign countries are the familiar Korean carrots prepared for us. This dish was invented in the USSR, when Koreans living on its territory could not make their traditional national kimchi from Chinese cabbage. Their love of spicy foods and lack of necessary ingredients took cheap, savory carrots to a new level. The recipe for Chinese cabbage that migrated to carrots made this snack popular and beloved by everyone.

The calorie content of Korean carrots according to the usual cooking recipe is 134 kcal. All kinds of salads with the addition of other vegetables or mushrooms reduce their calorie content by up to 2 times.

A distinctive feature of the Korean snack is a specific type of carrot. Long strings of fresh vegetables, soaked in marinade, become soft and flexible. In order for the salad to take the correct form, there is a grater for Korean carrots, because... You can’t achieve such an elongated effect with a regular tool.

Traditional and familiar spices in which root vegetables are pickled are garlic, coriander, red and black pepper, salt, vinegar, and vegetable oil. Korean carrots are a self-contained dish on their own, but they are also often added as a component to complex multi-component salads or used as a filling in baked goods and rolls.

In addition to its taste, Korean carrots have other benefits, including medicinal ones. It is useful for constipation, because... The coarse fibers of the vegetable help improve digestion. Carotene has a positive effect on vision, and the presence of garlic in the salad enhances the antiseptic, anthelmintic and antiviral properties of the dish. Vitamins B and PP have vasodilating properties and improve the condition of capillaries.

However, people with diseases of the stomach, pancreas, liver, pancreatitis, ulcers or gastritis have dietary restrictions, so they should eat Korean carrots with caution, and sometimes completely exclude them from their diet.

Subtleties of cooking Korean carrots

Not all housewives decide to repeat the store-bought version of a savory snack on their own, for fear of failure. But to make Korean carrots at home as aromatic, spicy and tasty as in the store, we will reveal its main production secrets, note the subtleties of preparation and focus on all the nuances of the dish.

Appearance of carrots. A necessary tool for the correct shape of the salad is a special carrot grater. This kitchen utensil is designed for grating root vegetables into thin, long, round-shaped strips. You can buy it in the kitchen supplies department of stores or at markets. If you don’t have a special grater, you can use a sharp kitchen knife and cut the root vegetable into thin strips yourself. This, of course, is labor-intensive work and this option will change the appearance of the dish, but it is quite suitable for preparing carrots in Korean.
Quality of carrots. Only high-quality carrots can give the dish the right taste and juiciness. Therefore, when purchasing, you should choose a root vegetable that is dense, crispy and juicy.
Required ingredients. In addition to the base - carrots, the dish uses salt, sugar, hot red pepper, vinegar, and oil. Often used, but not required, are black pepper, garlic, onion, cilantro, sesame.
Vegetable oil. To prepare Korean snacks in our conditions, sunflower oil is most often used. but it can be safely replaced with olive, cottonseed, corn or melted butter. When heat treating the oil, coriander or pepper should be added to enrich it with aroma. But in order not to spoil the taste of the dish, the oil should not be brought to a boil, because... Carcinogens released at high temperatures make the snack harmful.
Sesame. Sesame seed acts as a flavoring agent in the dish. In order for the product to fully release its aromatic oils, it should first be fried in a dry, hot frying pan until it has a pleasant brown color. And a few drops of sesame oil added to the carrots will only highlight the roasted seeds.
Garlic. The aromatic addition of garlic not only adds flavor to the overall dish, but also affects its appearance. To prevent fresh garlic from changing its white color, it must be added to the salad after pouring in the hot oil. Otherwise, the high temperature of the oil will turn the garlic green.

Popular recipes for cooking Korean carrots

Korean-style carrots are prepared simply and quickly at home. The necessary products are always available in the kitchen, and fresh carrots are available all year round. The proposed recipes for Korean carrots are varied in their content and composition. Among them, everyone will surely find their favorite version of the Korean snack.

A simple classic recipe for a mild snack

A traditional carrot recipe with a minimum set of ingredients. An excellent option for novice housewives and for those who will be trying this snack for the first time.

Ingredients:

carrots - 1 kg;
vinegar - 2 tbsp. spoons;
sugar - 1 tbsp. spoon;
salt - 1 teaspoon;
vegetable oil - 50 gr.

How to do:

Wash and dry the carrots.
Use a special grater to turn the vegetable into long strips.
Mix sugar and salt.
Sprinkle carrots with mixture.
Sprinkle the vegetable with vinegar.
Mix everything thoroughly with your hands for about 5 minutes.
Leave the carrots to soak and infuse for 15-20 minutes.
Heat the vegetable oil well in a frying pan to the desired temperature.
Pour it over the salad, stirring the carrots well.
Leave the salad to infuse for 8-10 hours at room temperature.
Store the finished product in the refrigerator.

Traditional Korean version of carrots

Another simple recipe for your favorite snack, seasoned with pepper and garlic. Based on it, you can later “adjust” the spiciness of the dish and make Korean carrots as you wish.

Ingredients:

carrots - 0.5 kg;
garlic - 3-4 cloves;
vinegar - 1 tbsp. spoons;
sugar - 1/2 tbsp. spoon;
salt - 1/2 teaspoon;
red pepper - ¼ teaspoon;
vegetable oil - 100 gr.

How to do:

Wash the carrots thoroughly.
Grate or cut it into long strips.
Sprinkle carrots with sugar and salt.
Pour vinegar over it. Mix everything well with your hands, squeezing the mass a little until you get juice.
Leave the mixture to soak for 10-15 minutes.
Sprinkle carrots with red hot pepper.
Knead the carrots again and again leave to settle for 7-12 minutes.
Heat the oil well, but do not bring it to a boil.
Pour oil over carrot salad. Stir until the oil is well distributed.
Pass the garlic cloves through a press. Place carrots on top and stir thoroughly.
Cover the bowl with Korean carrots and refrigerate for 2-3 days until fully cooked.

Carrots with soy sauce recipe

An option with a minimum amount of ingredients allows you to make Korean carrots in a quick marinade. And the cooking technology will delight you with its simplicity.

Ingredients:

carrots - 0.5 kg;
garlic - 2 cloves;
black pepper - 1 teaspoon;
oil - 10 g;
soy sauce - to taste.

How to do:

Wash, peel and chop the vegetables.
Chop the garlic very finely or crush it with a press.
Heat vegetable oil in a frying pan.
Lightly fry the garlic in oil.
Add black pepper to it and mix the ingredients.
Pour the contents of the pan into the carrots.
Pour soy sauce over the mixture to taste.
Mix the ingredients thoroughly. Let them brew for at least half an hour.

Korean carrots in 10 minutes

A quick recipe that makes delicious Korean carrots in just 10 minutes. An express option when there is not enough something spicy for the table.

Ingredients:

carrots - 1 kg;
onion - 1 pc.;
garlic - 1 clove;
vinegar - ½ tbsp. spoons;
sugar - ½ teaspoon;
salt - 1 teaspoon;
red pepper - 1 teaspoon;
black pepper - ½ teaspoon;
ground coriander - ½ teaspoon;
vegetable oil - 3 tbsp. spoons.

How to do:

Peel the carrots and chop them on a grater.
Place everything in a wide bowl.
Sprinkle carrots evenly with salt and sugar.
Gently mix the mixture with your hands.
Sprinkle the carrots a little with vinegar.
Finely chop a small onion.
Fry chopped onion in vegetable oil until soft.
Add red pepper powder to the sautéed onions. Mix the ingredients.
Crush a clove of garlic with a press and stir it into the carrots.
Add black pepper and coriander to a bowl.
Place slightly cooled onions on top.
Mix all ingredients thoroughly. Korean carrots are ready to eat. And for a richer taste of the marinade, it is better to place the appetizer in the refrigerator for 2 hours.

Korean carrots without vinegar with store-bought seasoning

In some cases, when you want something tasty, but for health reasons you can’t eat spicy food, the proposed recipe will satisfy your desire. In addition, seasoning for Korean carrots can be store-bought, which will allow you to prepare a flavorful salad.

Ingredients:

carrots - 7 pcs.;
salt - ¾ teaspoon;
vegetable oil - ½ cup;
seasoning for Korean carrots - to taste.

How to do:

Chop the carrots into strips.
Sprinkle the vegetable with salt and knead it with your hands.
Leave the carrots for 30-40 minutes so that they release their juice.
Drain off excess liquid.
Sprinkle the mixture with store-bought spices.
Pour in vegetable oil. Mix the ingredients well.
Let the appetizer brew for at least 3 hours.

Carrots in a jar - a recipe for the winter

If you have a bountiful carrot harvest, you can roll your favorite snack into jars. According to the proposed recipe, Korean carrots for the winter are ready for use immediately after opening the treasured jar.

Ingredients:

carrots - 1.5 kg;
garlic - 1 pc.;
sugar - 2 tbsp. spoons;
salt - 1 tbsp. spoon;
coriander - 2 teaspoons;
red and black pepper - 1 teaspoon each;
turmeric - 1 teaspoon;
vinegar - 50 ml;
vegetable oil - ⅓ cup.

How to do:

Peel and peel vegetables.
Grate the carrots on a special grater or using a special attachment on a food processor.
Add salt and sweeten the grated carrots.
Mash it well with your hands so that the vegetable releases its juice.
Squeeze all the garlic cloves onto the carrots.
Add coriander, turmeric, black and red pepper.
Pour in 9% vinegar.
Heat oil in a frying pan. Then cool slightly and pour warm over the spices.
Thoroughly stir the marinade with the carrots.
Cover the dish with a lid and leave it alone to release the juice for 4-6 hours.
Place carrots tightly in processed and prepared for sterilization jars, squeezing them thoroughly.
Pour the remaining juice with brine into jars on top of the salad.
Cover the jars with lids.
Place a special wire rack or folded towel on the bottom of a wide sterilization pan.
Place jars of salad on the “substrate”.
Sterilize the snack in boiling water for 10 minutes for 300 g jars, and 5-7 minutes longer for larger containers.
Remove the jars from the pan and cover them tightly with a lid.
Turn the container upside down, wrap it in a blanket and leave it until it cools completely.

Korean carrots with seaweed

The classic combination of spicy carrots and seaweed is another common store-bought snack option. Making Korean carrots yourself using this recipe is also easy.

Ingredients:

carrots - 1-2 pcs;
seaweed - 300-400 g;
onion - 1 pc.;
garlic - 2 cloves;
red and black pepper - 0.5 teaspoon each;
coriander - 0.5 teaspoon;
soy sauce - 4 tbsp. spoons;
vegetable oil - 3 tbsp. spoons.

How to do:

Boil water in a saucepan, salt it.
Boil fresh seaweed for 15 minutes.
Remove the finished cabbage from the salt water and rinse 2-3 times with cold water.
Grate the carrots with a special grater into long strips.
Peel the onion and chop thinly into half rings.
Fry it in oil until golden brown.
Add washed seaweed and grated carrots to the onion.
Stir the vegetables and simmer them together for 3-5 minutes.
Place the sautéed mixture into a bowl.
Press the garlic through a press and add it to the salad.
Add the remaining spices to the appetizer: coriander, pepper, and soy sauce.
Mix the salad thoroughly. Hide it in the cold for 60 minutes to cool and infuse.

Despite detailed cooking recipes, some housewives always have questions. Some of them are quite common and often related to individual needs.

How to prepare a snack very quickly? Traditional preparation of Korean carrots involves infusing the dish. But if there is no time for this procedure, and such a salad is extremely necessary, then it can be prepared in a frying pan or in the oven. The carrots must be simmered until they are completely softened. It is important to ensure that the vegetable does not fry, but simply changes color a little.
Why does one recipe have a different taste? This is due to the quality of the carrots used. After all, the source material often differs in its properties: the fruit can be juicier or drier, have a bitterness or sweetness, be elastic or slightly soft. Therefore, in order to develop the ideal taste of a dish for yourself, you need to constantly experiment with products.
How to fix the spicy taste of salad? If such a problem arises, when hot seasonings and additives exceed the expected result, walnuts will help soften the taste of the dish. To do this, several walnut kernels must be finely chopped and mixed with carrots.

How to cook carrots in Korean so that they turn out spicy and aromatic? Ask the first Korean you meet serenely strolling along the streets of Seoul or Pyongyang about this. I bet he'll be very surprised. Least. And even under the threat of torture, a resident of South, as well as North, Korea will not tell you his family recipe for carrots in Korean. And not because the recipe for this Korean appetizer salad is kept strictly secret. And not because the secret recipe is passed down from generation to generation. Everything is banally simple - well, they don’t cook carrots in Korean in Korea! The fact is that the “inventors” of this dish are Soviet Koreans. They instilled a love for this oriental spicy salad among our people. For which special thanks to them. There is still culinary debate about which national dish they based Korean carrots on. But what actually was the prototype of the juicy, aromatic and brightly crispy snack is not very interesting to us. Isn't it true? Therefore, we immediately move on to our step-by-step photo recipe for Korean carrots.

Ingredients for Korean carrots:

How to prepare carrots in Korean (step-by-step recipe with photos):

Of course, preparing homemade Korean carrots needs to start by washing the vegetable. Then clean and grind it. It would be nice to get hold of a special grater. But the “commonly used” large one will also do. Of course, the dish will lose its external authenticity. But for me, for example, it is not fundamentally important. And it will have virtually no effect on the taste. By the way, it turns out very tasty in oriental spices. It is prepared according to almost the same principle.
Then you will need to add vinegar and mix thoroughly. Vinegar is added to make Korean carrots more tender. It's a pretty tough vegetable after all. Instead of white wine, you can “use” apple or plain table wine. To be honest, I haven’t tried cooking with the latter, so I can’t vouch for the result. Then we chop the fragrant and piquant garlic. And we throw it into the “common cauldron” and mix it.
After this, put the frying pan on medium heat and pour in vegetable oil. Wait until it hisses happily. Then add spices for Korean carrots. I usually take red hot and ground black pepper. I often add coriander. Do you feel it? What a scent! Perhaps this is the fragrant culmination of cooking.
Now you are required to add hot flavored oil with spices to the carrots. Add salt and sugar there. And mix everything one last time. Now you need to be patient and not eat all the Korean carrots before they have been in the refrigerator for a couple of hours. During this time, the carrots will become fragrant, but will still be hard. To soften the vegetable, the marinating time must be increased to 8-12 hours. How to speed up the process? You can heat carrots in a Korean style in a frying pan. But just warm it up until soft, and not fry it. Make sure it doesn't change color.
And the most enjoyable stage in preparing Korean carrots is, of course, tasting them. You probably know how to try it without me. So I won't bother you.

Korean-style carrots should be stored in the refrigerator (in the main compartment). In a glass, plastic or enamel container with a tight-fitting lid. You can spread out eating snacks for 2 weeks. But this is unlikely to succeed, because juicy, spicy carrots in the Korean style go perfectly with almost any meat, fish or vegetable dishes.

How to give Korean carrots an even more interesting taste

Before putting Korean carrots in the refrigerator for pickling, add fresh (fresh frozen) herring to it. The result will be something like the famous Heh. For a kilogram of carrots you will need 1 medium herring. Thaw the fish (if necessary). Fillet it. And then mix with Korean carrots prepared according to my photo recipe. You will need to infuse the dish in a cold place for at least a day. But the expectations are more than compensated by the incomparable taste.
Mushroom lovers will not mind trying Korean carrots with champignons. In addition to the ingredients indicated in the main recipe, you will need 6-8 pickled or fresh mushrooms. Marinated – simply chop and add to your appetizer before storing in the refrigerator. For fresh ones, simmer in vegetable oil and add to the carrots. That's it, all you have to do is wait until the Korean carrots with mushrooms are thoroughly marinated.
As an experiment, you can add fried onions. For a kilo of carrots you will need 1 large onion. It is better to cut it smaller, but you can also cut it into half rings. Follow the recipe until the oil and spices are heated. Pour oil into a frying pan and fry the onion in it. And only then add all the spices. There are no other changes in the recipe, but Korean carrots in this variation have a completely different taste. So try this and that.
Well, I won’t deprive meat eaters either. Those who like to combine Korean carrots with meat will definitely like this recipe. For a kilogram of orange vegetable, take 300-350 grams of pork or beef pulp. Chicken will do too. Cut the meat into long strips. And then fry until golden brown and add to the carrots that are ready for pickling. Stir and cool. Put it in the refrigerator and wait for the result.
sesame. It would seem how a handful of roasted sesame seeds can change the taste of Korean carrots. It turns out it can. And how! Crispy grains fried in a dry frying pan will make the snack not only more interesting, but also tastier. Try it.

In the meantime, prepare a juicy piece of baked or fried meat with a golden crust. Cut off a slice of fresh bread or fry some homemade “cozy” potatoes. And enjoy the incomparable taste of a carrot snack with a clear hint of oriental cuisine. In any case, it will be delicious. I promise. Have fun!

Korean carrots, also known as carrots, are one of the most popular snacks. You can buy it in the desired quantities in almost every grocery store or market. But why spend money on something that is so easy and simple to prepare at home? Carrots, a little vinegar, spices and a little secret that will turn an ordinary carrot salad into bright, juicy Korean carrots at home. I suggest the recipe for half a kilo of carrots. I added the proportions of vinegar, sugar and spices to my taste; of course, you can adjust them to suit your taste. Due to the fact that during the cooking process all the juice is removed from carrots, they absorb all the taste and aroma of spices much better. There is no liquid left in the salad except oil, everything is absorbed by the carrots. The carrots are quite spicy, slightly sweet and very aromatic. Soft, yet crispy. Just perfect!

Ingredients:

carrots – 500 g,
vinegar 9% – 1.5 tbsp. l.,
salt – 1 tsp. without a pot,
sugar – 2 tbsp. l.,
red hot pepper – 0.5 tsp,
ground coriander – 1 tsp,
ground black pepper – 0.5 tsp,
ground paprika – 1 tsp,
vegetable oil – 50 ml,
garlic (optional) - 2 large cloves,
sesame seeds - a handful (optional when serving).

How to cook Korean carrots at home

First of all, carrots. We clean it, wash it thoroughly, be sure to dry it and turn it into straw using a special grater or with a knife by hand. The size of carrot sticks is at your discretion. I used a fine-cut Korean carrot grater. The main thing is that the straw should be as long as possible. To do this, the carrots should almost completely “lay down” and slide along the grater.

Next, add some salt to the shredded carrots and season it with vinegar. Gently mix with your hands and crush the carrots a little so that the salt and vinegar disperse evenly, and the carrots themselves begin to produce juice. Stir and leave it for half an hour, covering the container with the salad with a lid.

During this time, the carrots will give even more juice. Squeeze and drain the juice completely.

Now it's time to start dressing the salad. Add sugar and all seasonings in the indicated quantities to the carrots: coriander, red and black pepper, paprika. If you only have whole coriander seeds, mash them. In addition, the entire set of spices can be replaced with a ready-made spice mixture for Korean carrots. Try to add the seasonings so that they end up in approximately the same pile.

Next is garlic. It is added solely upon request. Garlic can be peeled, passed through a press and added after the salad is seasoned with oil. Or flavor the oil with which we will season the salad. I prefer the flavored option. Heat the oil and add thinly sliced garlic into it. Let the garlic brown slightly.

Afterwards, remove the garlic and pour the resulting aromatic hot oil into the salad directly onto the spices. Don't be alarmed, the oil should start to sizzle. And the aroma that will appear is simply indescribable!

Stir our Korean carrots one more time, cover and leave to brew for at least a couple of hours.

When serving, Korean-style carrots can be sprinkled with sesame seeds and (or) decorated with herbs. The salad should be stored in a tightly closed container for no more than 5 days.

Now it's time to harvest root crops. The carrots and beets were dug up, dried, sorted and carefully stored. But with those that will not be stored, clumsy, undergrown ones, they do the same as always - they send them for recycling!

There are countless recipes for preserving root vegetables through processing; you can preserve them, you can freeze them, you can make all kinds of salads. But precisely at this time, right now, freshly dug out of the ground, they have a unique taste and aroma, which is very attractive for enjoying fresh carrots or beets. Here's what the taste is: some grate carrots or beets and sprinkle them with sugar, some add garlic and a spoonful of mayonnaise, and some like it spicier, for example, Korean-style carrots.

Today I want to talk about how to cook Korean carrots at home in the easiest way. However, I’ll warn you right away - it just doesn’t mean that it’s tasteless - it’s tasty and even very tasty.

So, let's get started: how to cook Korean carrots at home, a very simple recipe with photos.

To begin, take exactly half a kilo of washed and peeled carrots,

Prepare sugar - 1 tablespoon,

Salt - half a teaspoon,

Odorless vegetable oil - a quarter cup (50 ml),

Large clove of garlic

Ground coriander - 1 teaspoon,

Ground black pepper - half a teaspoon,

You can also take ready-made Korean carrot seasoning, about two or three teaspoons, but this is not necessary, if it’s not available, then you don’t need it,

And two tablespoons of vinegar with a strength of no more than 6%.

Ideally, carrots should be grated on a Korean grater, but I don’t have one, so I use a grater from Moulinex, it turns out quite nice.

Peel the clove of garlic, put it through a press, and add it to the carrots.

If you wish, you can add a couple of teaspoons of ready-made seasoning for Korean carrots, then it will become spicier.

Add vinegar and mix everything again.

In a small frying pan, bring the vegetable oil to a boil, add the ground coriander and exactly after a second, pour the boiling oil into the bowl with the carrots and quickly mix again. All!

If ground coriander is not available, then grind its grains as thoroughly as possible in a mortar or in another way convenient for you.

Now cover the bowl with Korean carrots with a lid or film and put it in the refrigerator. After four hours you can eat, but it’s better to give our Korean carrots the opportunity to brew for twelve hours.

I told you how to cook Korean carrots at home, and as you can see, this is really a very simple recipe. Try it and see that Korean carrots prepared this way are also very tasty.

I wish you good luck and bon appetit!

Korean carrots are a favorite savory snack for many, without which almost no feast is complete. Many people buy it ready-made. But if you want to cook such a dish at home, you need to know some features.

Choosing the right carrot

The taste of a dish depends entirely on the ingredients used to prepare it; any housewife knows this. So the first and almost the most important step on the path to the perfect Korean carrot is the right carrot. First of all, it must be ripe and juicy.

You should not use root vegetables that are too large, as they may have too dense and stringy flesh, as well as an unpleasant, slightly bitter taste. Choose medium-sized carrots; they are the most durable and dense, and are also easier to chop.

Carefully inspect each selected carrot. There should be no stains or damage on the surface.

Proper Grinding

How to chop carrots for salad? The pieces in a real appetizer prepared according to all the rules are thin and long. To make them like this, you need to use a special grater, which can be purchased in specialized stores or departments.

You cannot use a regular grater, as the pieces will turn out too thin and, when interacting with seasonings and marinade, they will simply soften and turn out tasteless. But long strips will crunch.

If you don’t have a special grater, try using a regular knife for slicing. But it must certainly be sharp, otherwise proper grinding will become impossible. First, cut the carrots into two halves lengthwise, then cut the resulting parts into thin slices, and then divide each slice into strips.

What ingredients will be needed?

To make your homemade snack piquant and tasty, prepare all the necessary ingredients:

Carrot. We have already dealt with this component.
Vinegar. It is necessary for preparing the marinade, so it is a mandatory ingredient. Experienced housewives advise using light table vinegar rather than concentrated essence. Apple juice is also suitable, but due to its specificity, it can overpower the taste of carrots, so it is important not to overdo it. You can also use balsamic vinegar. It is softer and at the same time gives the dish a subtle piquant taste.
Sugar. It is also necessary. And although the snack should be spicy, without adding sugar it can turn out very sour, which will ruin the taste. But if carrots are very sweet on their own, then you don’t need to add sugar. To determine this, be sure to try a piece of the root vegetable before cooking, because if you overdo it with sweetness, then the piquancy will not be enough.
Salt. You can use regular table water, iodized water or sea water.
Ground red pepper. It is also a necessary ingredient, so you can’t do without it.

How to make a snack?

How to cook carrots in Korean correctly and, what is much more important, tasty? You will need the following ingredients:

kilogram of carrots;
a tablespoon of sugar;
a teaspoon of salt;
two tablespoons of 9% vinegar;
50 ml vegetable oil;
red pepper to taste.

Preparation:

Grate the carrots on a special grater or cut into strips with a knife. Then place it in a bowl, sprinkle with sugar and salt, sprinkle with vinegar and mix well and knead lightly with your hands for three to four minutes.
Leave the carrots to steep for 15-20 minutes until they begin to produce juice. Then add red pepper and mix everything well again.
Heat the oil in a frying pan, but do not bring to a boil.
Pour hot oil into the carrots and stir vigorously again.
Now the snack should brew for 10-15 hours at room temperature. It's best to leave it overnight.
Place the finished snack in the refrigerator, covering it with a lid.

You can use other spices, but their taste should not be too bright and rich, otherwise the appetizer will simply lose its uniqueness. You need to add seasonings along with red pepper so that they have time to saturate the carrots. In addition, it is important not to overdo it, otherwise the dish may turn out too spicy.
The oil only needs to be heated and not boiled, otherwise it will acquire an unpleasant aftertaste. In addition, harmful carcinogens will begin to form in it.
To make the oil aromatic, you can not just heat it, but during heating, add, for example, garlic. Then remove the garlic and add the oil to the appetizer. You can also use onions to add an interesting aroma and taste. And if you want to make the dish more spicy, lightly fry the chili pepper or paprika in oil. But be careful, as not everyone likes too much spice.
Sesame seeds add piquancy to Korean carrots. Just fry it a little in a frying pan and add it to your appetizer. You can also use sesame oil.
If you want to speed up the process of cooking carrots a little, then simply simmer them a little in the oven at about 50-70 degrees. But don't overdo it, otherwise the carrots will become very soft. It needs to change color slightly and soften just a little.
You can add garlic or fresh cilantro to the appetizer. But this should be done almost before serving or about 10-15 minutes before it.
If the dish turns out to be very spicy, then try adding a little sugar to it. Walnuts will also absorb some of the bitterness.
The prepared snack should be stored in the refrigerator in a container with a lid. In this form, it will retain its properties and taste for two weeks.
If you want to bring the taste of the snack closer to the classic one, then use coarsely ground red pepper. Although the regular one, sold in powder form, is also suitable.

Be sure to use the recipe given above and please yourself, your loved ones and your guests!