Tell this Korean who was born and raised in the historic homeland, about this salad and his eyes immediately rounded. Familiar to us all spicy carrots in Korean came up with the Soviet Koreans in the USSR who could not find their menu enough variety of vegetables. In Korean cuisine, the vegetables play a very important role, and a meager assortment of Soviet stores not happy. Had to experiment! Anyway — thanks Koreans for a delicious, spicy and a fairly simple salad of carrots!
If you want to prepare a tasty carrot salad in Korean, please keep in mind some important things:
Spices for salad must be fresh. Especially coriander. If the bag of ground coriander spent in the kitchen drawer for years - buy a new one, with a rich aroma.
Need a good shredder. For Korean carrot. The longer the chopped carrots, the better. More aesthetically pleasing and easier to eat salad of carrots as eating Koreans – sticks.
Fresh ingredients. Carrot salad should be fresh, juicy and firm. Spices are best to add on my own without using the bags with the prepared mixture of spices, often they contain monosodium glutamate.
RECIPE OF CARROT SALAD IN KOREAN
You will need:
1 kg of carrots
1 onion
3-4 cloves of garlic
2 tbsp. vinegar
2 tbsp. salt
2 tsp ground coriander
1 tsp red pepper
1/3 Cup vegetable oil
Shred the carrots with a sharp knife or using a special shredder. Put in a bowl, lightly press it by hand, so that the carrots made the juice.
Pour in a bowl of vinegar and stir. Close the bowl with cling film and leave overnight in the fridge.
Stir the carrots and add salt, sugar, coriander and red hot pepper, crushed with a garlic press, well PrimeSite.
Finely slice the onion. In a pan heat vegetable oil and saute the onion until soft, then papelaria Duk with hot vegetable oil in a bowl with the carrots. Stir and leave the salad for several hours - it will become tastier!
Tip: salad in Korean, you can add chopped nuts or sesame seeds.