Separate the meat from the bones and cut it into cubes. Pour the liquid out of the corn can. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.
Cooking time: 10 minutes.
A very quick salad if there is a ready-made chicken breast in the refrigerator. If the chicken has to be cooked, the cooking time will increase to 40 minutes.
Wash the pepper, remove the seeds. On how to do it fast, Lifehacker already. Chop the pepper and chicken into strips. Mix with Korean carrots. Salt, add mayonnaise and mix.
Cooking time: 10 minutes.
Wash and julienne the cucumber and tomato. Do the same with sausage. Grind the greens. Mix all the ingredients with Korean carrots. Salt and season the salad with mayonnaise.
Cooking time: 10 minutes.
Wash vegetables and herbs. Cut the cucumber and radish into strips or rub on a grater for Korean carrots. Finely chop the greens. Combine all the ingredients, salt, season with olive oil, lemon juice and mustard. Stir well and serve.
While the eggs are boiling, drain the juice from the beans and combine it in a deep bowl with Korean carrots. Add the diced ham (can be replaced with smoked sausage).
Cut the eggs into cubes and send to the rest of the ingredients. Season the salad with mayonnaise. Salt if necessary.
Cooking time: 15 minutes.
Boil the eggs. While they cool, cut the crab sticks into thin strips, and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Rinse and chop the greens. Peel and garlic through a press.
Combine all the ingredients together, add mayonnaise, salt and mix well.
If desired, canned corn can be put in this salad.
Cooking time: 15 minutes.
While the eggs are boiling, cut the sausage into strips. Crush the finished eggs in large cubes or straws. Combine sausage, eggs and Korean carrots. Salt and add crackers. Better to take oblong with bacon flavor.
Season the salad with mayonnaise and serve.
Cooking time: 15 minutes.
Gut squid, cleanse skin and chitin plates. Boil them in boiling salted water for 1-3 minutes. If digested, the meat will be stiff.
While the squids are cooling, fry chopped onions in vegetable oil. Peel and garlic through a press. Cut cooled squids into strips and put in a bowl.
Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.
The salad will be tastier if a little infused.
Cooking time: 25 minutes.
Peel and chop the onions in half rings. Then fry it in a small amount of vegetable oil. Rinse, peel and finely chop raw beef liver. Add it to the onion, salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.
Boil in salted water. Boil hard boiled eggs. While they cool, grate the cheese on a coarse grater. Dice chicken and eggs.
Combine the prepared ingredients together and season with mayonnaise. Or lay out in layers: chicken, carrots, cheese, eggs. Each layer, except the last, coat with mayonnaise.
Cooking time: 40 minutes.
Boil chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them with a coarse grater along with cheese.
Lay the salad in layers, each spreading with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad stands a little and soaks, it will be even tastier.
Cooking time: 50 minutes.
Boil chicken fillet in salted water. Hard boiled eggs. While all this cools, rinse and dice the mushrooms.
Also cut the chicken and put it on a large drop-shaped dish. Lubricate with mayonnaise. The next layer is mushrooms coated with mayonnaise. The third layer is chopped olives. Fourth - eggs grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese.
Put Korean carrots on top so that the sharp end of the drop remains uncovered. Use the olives to make the hedgehog's eyes and nose. Garnish the salad with herbs and let stand a little.
In Russia and the CIS countries, Korean cuisine enjoys considerable popularity, which is known in many respects thanks to the Soviet Koreans - the so-called “core-saras”. One of the most popular dishes among them is a kind of Korean carrot salad, which is easy to prepare - the main thing is to choose a suitable recipe. You can use this spicy food, which is also called carrot, as an additive for salad or, for example, shawarma. In addition, it is often used as a snack, but it is better to do this in a small amount due to the high content of seasonings, vinegar.
Before you start cooking, choose the appropriate Korean carrot recipe at home with or without a photo. Prepare the grater, but if it is not, vegetables can be cut into strips with a sharp knife. To make the dish really tasty, choose fresh and juicy root vegetables. Almost every Korean carrot recipe suggests vinegar, salt, and coarse hot pepper. Sugar, and sometimes sesame oil, is also added. To answer the question of how to cook carrots, check out a brief sequence of actions:
To make a carrot salad in Korean, choose the best recipe with a photo - both the amount of ingredients and the complexity of the preparation will depend on it. If necessary, sunflower oil can be replaced with corn or cottonseed. Do not bring the oil to a boil - this will make the salad more harmful and spoil the taste. When heating oil, you can add ground coriander, coarse pepper or other aromatic spices. If the Korean carrot salad is too spicy, add chopped walnut to it. Recipes:
The classic version of this traditional Korean salad is very simple to prepare. It can be used as a preparation and dressing for other dishes or consumed separately during lunch or dinner. The severity of the dishes is adjusted to taste by reducing or increasing the amount of red pepper. To answer the question of how to cook classic carrots, check out the recipe below.
Ingredients:
Cooking method:
The cooked Korean carrot at home is tastier than the one sold on the market. At the same time, do not forget that because of the sharpness and severity of the finished product, it is not recommended to use it for people with intestinal and stomach ulcers, and for those who have increased irritability of the gastric mucosa. To give the salad a pleasant aroma and interesting taste, use the secret of cooking, which is to use a ready-made seasoning.
Ingredients:
Cooking method:
One of the secrets of the bright taste of carrots, which can be purchased at the store, is monosodium glutamate, which is a flavor enhancer. Not every housewife will decide to improve her salad in this way because of the harm of this supplement, so the Korean salad without seasoning recipe is quite popular. For a change, you can add red pepper, and coarsely ground, although adding it in the above recipe is not considered mandatory.
Ingredients:
Cooking method:
In order for Korean carrots to acquire an original taste, it is necessary to add a spoonful of soy sauce to it. Another distinguishing feature of this recipe is the use of sesame seeds. As for vegetables, it is advisable to choose succulent root crops of sweet varieties. Ready-made salad, which will need to be sure to soak in spices, can even be served at the festive table, in the photo it will stand out with its color.
Ingredients:
Cooking method:
To answer the question of how to make Korean carrots tasty and unusual, prepare two additional ingredients: sweet pepper and garlic, (the first is better known as Bulgarian). Choose red fruits. The low calorie content of this product makes red pepper an excellent ingredient for many diets and fasting days. Garlic also improves blood circulation - it is added to the salad raw. In general, carrot with garlic is an amateur dish.
Ingredients:
Cooking method:
If for some reason you cannot consume vinegar, then you can make Korean salad without this component. Salad prepared according to the recipe described below can be stored in the refrigerator for no more than 1-2 days - remember this. As seasoning, you can use black pepper, chili, curry, coriander, garlic and herbs, for example, fresh cilantro. For faster cooking, it is best to use a ready-made seasoning, which is sold in packs.
Ingredients:
Cooking method:
A hearty and really very tasty option is Korean carrots with onions and chicken. You can safely serve the finished dish even to the festive table, it will decorate it even more, because you always want to try something new. Cooking such a version of carrot is not so difficult as it might seem initially, the only thing is there are a few more actions.
Ingredients:
Cooking method:
The main secret to the taste of a dish that can be purchased on the market is to use a flavor enhancer such as monosodium glutamate. You will not get anything good from its use, on the contrary, try to avoid the use of such an additive. For the preparation of Korean carrots, which taste will not be inferior to the one on the market, use the recipe below. As a result, you will receive a dish with the same qualities as the purchased products.
Ingredients:
Cooking method:
Having correctly selected the optimal recipe, you can cook this Korean dish 5-10 minutes faster, which will allow you to quickly set the table. However, in order for the salad to acquire the necessary taste, you still have to wait at least half an hour until it is saturated with all the ingredients used. Cooking it is very simple - you will not need great culinary skills.
Ingredients:
If you have to work hard, then no more than 10-15 minutes. Below are unusual and satisfying varieties of salads with chicken, sausage, squid, liver, corn, mushrooms and even orange.
Ingredients:
● 300 g of Korean carrots;
● 200 g canned corn;
● mayonnaise - to taste.
Cooking:
Separate the meat from the bones and cut it into cubes. Pour the liquid out of the corn can. Combine these ingredients with Korean carrots. Season the salad with mayonnaise and let it brew for half an hour.
Cooking time: 10 minutes.
Ingredients:
● 400 g of boiled or smoked chicken breast;
● 300 g of Korean carrots;
● 3 large bell peppers;
● salt and mayonnaise - to taste.
Cooking:
A very quick salad if there is a ready-made chicken breast in the refrigerator. If the chicken has to be cooked, the cooking time will increase to 40 minutes.
Wash the pepper, remove the seeds. Lifehacker has already talked about how to do this quickly. Chop the pepper and chicken into strips. Mix with Korean carrots. Salt, add mayonnaise and mix.
Cooking time: 10 minutes.
Ingredients:
● 200 g of Korean carrots;
● 200 g smoked sausage;
● 1 large tomato;
● 1 large cucumber;
● 1 bunch of dill or parsley;
● salt and mayonnaise - to taste.
Cooking:
Wash and julienne the cucumber and tomato. Do the same with sausage. Grind the greens. Mix all the ingredients with Korean carrots. Salt and season the salad with mayonnaise.
Cooking time: 10 minutes.
Ingredients:
● 100 g of Korean carrots;
● 2 cucumbers;
● 1 radish;
● 1 bunch of green onions;
● 1 bunch of parsley;
● 2 tablespoons of olive oil;
● 1 tablespoon of lemon juice;
● ½ teaspoon mustard;
● salt - to taste.
Cooking:
Wash vegetables and herbs. Cut the cucumber and radish into strips or rub on a grater for Korean carrots. Finely chop the greens. Combine all the ingredients, salt, season with olive oil, lemon juice and mustard. Stir well and serve.
Ingredients:
● 200 g canned red beans;
● 100 g of Korean carrots;
● 100 g smoked chicken legs;
● 3 eggs;
● mayonnaise - to taste.
Cooking:
While the eggs are boiling, drain the juice from the beans and combine it in a deep bowl with Korean carrots. Add the diced ham (can be replaced with smoked sausage).
Cut the eggs into cubes and send to the rest of the ingredients. Season the salad with mayonnaise. Salt if necessary.
Cooking time: 15 minutes.
Ingredients:
● 200 g of Korean carrots;
● 200 g of crab sticks;
● 100 g of hard cheese;
● 100 g mayonnaise;
● 3 eggs;
● 1 clove of garlic;
● 1 bunch of green onions;
● 1 bunch of dill;
● salt and black pepper - to taste.
Cooking:
Boil the eggs. While they cool, cut the crab sticks into thin strips, and grate the cheese on a coarse grater.
Cut the eggs into strips or large cubes. Rinse and chop the greens. Peel and garlic through a press.
Combine all the ingredients together, add mayonnaise, salt and mix well.
If desired, canned corn can be put in this salad.
Cooking time: 15 minutes.
Ingredients:
● 200 g of Korean carrots;
● 100 g smoked sausage;
● 2 eggs;
● 1 pack of rye crackers;
● salt and mayonnaise - to taste.
Cooking:
While the eggs are boiling, cut the sausage into strips. Crush the finished eggs in large cubes or straws. Combine sausage, eggs and Korean carrots. Salt and add crackers. Better to take oblong with bacon flavor.
Season the salad with mayonnaise and serve.
Cooking time: 15 minutes.
Ingredients:
● 500 g squid;
● 500 Korean carrots;
● 1 small onion;
● 3 cloves of garlic;
● 3 tablespoons of soy sauce;
● 1 teaspoon of sugar;
● 1 teaspoon of ground coriander;
● ½ teaspoon black pepper;
● ½ teaspoon red pepper;
Cooking:
Gut squid, cleanse skin and chitin plates. Boil them in boiling salted water for 1-3 minutes. If digested, the meat will be stiff.
While the squids are cooling, fry chopped onions in vegetable oil. Peel and garlic through a press. Cut cooled squids into strips and put in a bowl.
Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.
The salad will be tastier if a little infused.
Cooking time: 25 minutes.
Ingredients:
● 500 g of beef liver;
● 300 g of Korean carrots;
● 3 large onions;
● salt and mayonnaise - to taste;
● cooking oil for frying.
Cooking:
Peel and chop the onions in half rings. Then fry it in a small amount of vegetable oil. Rinse, peel and finely chop raw beef liver. Add it to the onion, salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.
Cooking time: 40 minutes
Ingredients:
● 300 g chicken fillet;
● 200 g of hard cheese;
● 150 g of Korean carrots;
● 2 eggs;
● salt and mayonnaise - to taste.
Cooking:
Boil the chicken in salted water. Boil hard boiled eggs. While they cool, grate the cheese on a coarse grater. Dice chicken and eggs.
Combine the prepared ingredients together and season with mayonnaise. Or lay out in layers: chicken, carrots, cheese, eggs. Each layer, except the last, coat with mayonnaise.
Cooking time: 40 minutes.
Ingredients:
● 200 g chicken;
● 200 g of Korean carrots;
● 150 g of hard cheese;
● 3 eggs;
● 1 orange;
● mayonnaise and salt - to taste.
Cooking:
Boil chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them with a coarse grater along with cheese.
Lay the salad in layers, each spreading with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad stands a little and soaks, it will be even tastier.
Cooking time: 50 minutes.
Ingredients:
● 300 g chicken fillet;
● 200 g of pickled mushrooms;
● 200 g of Korean carrots;
● 100 g pitted olives;
● 100 g of hard cheese;
● 2 eggs;
● greens for decoration;
● salt and mayonnaise - to taste.
Cooking:
Boil chicken fillet in salted water. Hard-boiled eggs. While all this cools, rinse and dice the mushrooms.
Also cut the chicken and put it on a large drop-shaped dish. Lubricate with mayonnaise. The next layer is mushrooms coated with mayonnaise. The third layer is chopped olives. Fourth - eggs grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese.
Put Korean carrots on top so that the sharp end of the drop remains uncovered. Use the olives to make the hedgehog's eyes and nose. Garnish the salad with herbs and let stand a little.
Bon Appetit!
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Korean carrot salad has a lot of advantages. It is tasty, light, goes well with many dishes (meat, fish, potatoes, pasta). In addition, it can become the basis for the preparation of certain dishes.
Salad with Korean carrots and ham.
Ingredients:
- ham - 320 g
- cheese - 220 g
- Korean carrot - 155 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Cooking:
1. Grate the cheese, cut the ham into thin strips.
2. Grate the cucumber, drain the resulting liquid.
3. Hard boiled eggs.
4. Put the salad on the dish in the following order:
- chopped cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- Korean carrot
Grease each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figuratively carved. You can also add sweet and sour apple or crab sticks to the salad. From the remaining ham, make pancakes with ham.
Ingredients:
- chicken fillet - 1 pc.
- Korean carrot - 220 g
- hard cheese - 155 g
- eggs - 3 pcs.
- mayonnaise
Cooking:
1. Boil chicken fillet, cut into strips or cubes.
2. Hard-boiled eggs, grate on a fine grater.
3. Peel the orange, cut into cubes.
4. Grate cheese on a medium or large grater.
5. Lay the salad in layers in the following order:
- meat
- Korean carrot
- slices of orange
- grated eggs
- grated cheese
Grease each layer with mayonnaise. Korean-style chicken and carrot salad is ready!
Ingredients:
- Korean carrot - 320 g
- small beans - ½ cup
- prune - 320 g
- greens
Cooking:
1. Boil the beans. To speed up the process, add soda to the water (on the tip of the knife).
2. Add the carrots to the cooled beans.
3. Prune with boiling water, let it stand. Drain the liquid, cut it into strips.
4. Add prunes to other products.
5. Sprinkle with chopped herbs, season with mayonnaise. Salad with prunes and Korean carrots is ready!
Ingredients:
- Korean carrot - 220 g
- eggplant - 2 pcs.
- mayonnaise
- parsley
- tomatoes - 1 pc.
- salt
- pepper
- vegetable oil
Cooking:
1. Wash the eggplants, remove the peel, cut into rings, salt, let them stand for a while.
2. After 20 minutes, rinse the eggplants in water, and dry on a towel.
3. Fry the eggplants in oil, leave on a towel, allowing the fat to drain.
4. Put eggplant on a plate, grease with mayonnaise, put Korean carrots, grease with mayonnaise again.
5. When serving, let the salad brew, decorate to taste.
Try also a hot eggplant salad.
Ingredients:
- champignons - 155 g
- sweet pepper - 3 pcs.
- crab sticks - 220 g
- salt
- Korean carrot - 220 g
- greens
Cooking:
1. Wash the pepper, cut the seed box, cut into strips.
2. Boil the mushrooms, cut into slices.
3. Cut the crab sticks into strips.
4. Put carrots, crab sticks, mushrooms and peppers in a salad bowl, mix.
5. Korean carrots will start the juice, so you do not need to season the salad.
6. Add greens and a little salt to the salad.
From the remaining mushrooms, cook pork rolls with mushrooms.
Ingredients:
- boiled potatoes - 3 pcs.
- smoked meat - 220 g
- boiled beets - 1 pc.
- Korean carrot - 155 g
- onions - ½ pcs.
- yolk
- mayonnaise
Cooking:
1. Grate beets and potatoes on a coarse grater.
2. Onion and meat cut.
3. If the carrot is long, it also needs to be cut.
4. Mix the meat and beets separately with mayonnaise.
5. Lay the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.
Ingredients:
- chicken leg - 2 pcs.
- cheese
- cloves of garlic - 2 pcs.
- mayonnaise
- cucumber - 2 pcs.
- Korean carrot - 150 g
Cooking:
1. Boil the chicken, cool, disassemble into fibers.
2. Cucumbers cut into small sticks, add Korean carrots, mix with garlic, squeezed through a press.
3. Lettuce mix, put on a plate, sprinkle with grated cheese.
Ingredients:
- Korean carrot - 85 g
- Beijing cabbage - 120 g
- canned corn - 120 g
- chicken fillet - 150 g
- mayonnaise - 3 tbsp. spoons
- hard cheese - 55 g
- salt
Cooking:
1. Pour the chicken fillet with cold water, boil until soft, salt, dry, cool, cut into small cubes.
2. Chop the Beijing cabbage into thin strips.
3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and carrots in Korean.
5. Salad season with mayonnaise.
You will also like a salad with Beijing cabbage and ham.
Ingredients:
- boiled chicken - 180 g
- eggs - 4 pcs.
- pickled mushrooms - 150 g
- Korean carrot - 100 g
- mayonnaise
- cheese - 165 g
To decorate:
- a tomato
- eggs
- parsley
Cooking:
1. Boil the chicken, season with salt, cut into pieces, fry. This will be the first layer, grease it with mayonnaise, put the chopped mushrooms.
2. The next layer is Korean carrot, brush with mayonnaise.
3. Grate eggs, lay on top of mayonnaise.
4. Sprinkle with grated cheese, grease with mayonnaise.
5. Top the salad with a flower made of tomato, egg and parsley.
Ingredients:
- smoked chicken legs - 1 pc.
- Korean carrot - 220 g
- eggs - 3 pcs.
- orange - 1 pc.
- hard cheese - 120 g
- mayonnaise
Cooking:
1. Boil eggs, grate.
2. Cut the ham into strips, and cut the orange into cubes.
3. Grate the cheese.
4. Lay the salad in layers:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- orange
- mayonnaise
- cheese
From the remaining fruits, you can cook a casserole with oranges.
Decorate the salad to your liking.
Ingredients:
- ham - 320 g
- Korean carrots - 155 g
- cheese - 220 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Cooking:
1. Grate the cheese on a grater (coarse).
2. Cut the ham into strips.
3. Grate the cucumber, drain the allocated juice.
4. Hard-boiled eggs.
5. Put the salad on the dish, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Salad grease with mayonnaise and slices of boiled eggs.
Ingredients:
- boiled chicken breast
- a jar of canned corn
- Korean carrots - 120 g
- orange or yellow bell pepper
- chips - ½ pack
- cloves of garlic - 5 pcs.
- mayonnaise
- ground black pepper
- a hen
Cooking:
1. Clean the chicken from the bones, cut into cubes.
2. Add the cubes of sweet pepper.
3. Cut the Korean carrots, add to the salad bowl.
4. Add the garlic, corn.
5. Pepper, salt, add mayonnaise.
6. Serve the salad with chips when serving. Korean Carrot Corn Salad ready !.
Ingredients:
- carrots - 2 pcs.
- processed cheese - 2 pcs.
- loaf - ¼ part
- cloves of garlic - 4 pcs.
- pepper
- salt
- vegetable oil - 120 ml
- mayonnaise - 220 g
- vinegar - 2 tablespoons
Cooking:
1. Rub the carrots on a grater, add salt, black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, warm well.
3. Pour the mixture into a carrot, season with garlic, refrigerate for about an hour.
4. Grate the cream cheese.
5. Cook the crackers. To do this, cut the loaf with the same cubes. Warm the oven to two hundred degrees, put bread cubes on a baking sheet, leave them for 15 minutes.
6. Korean carrots, baked crackers and cheese mix, season with mayonnaise, mix thoroughly.
Ingredients:
- carrots - 500 g
- squid carcasses - 3 pcs.
- sugar - tablespoon
- salt - a teaspoon
- cloves of garlic - 3 pcs.
- onions - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ teaspoon
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons
Cooking:
1. Peel the carrots, grate, add oil, spices, garlic.
2. Squid clean the films, remove the chitin plates, rinse the carcasses.
3. Boil the squid carcasses: boil water, lower the carcasses and immediately turn off the burner. Hold the carcasses in boiling water for a couple of minutes, and then remove them. As soon as they are welded, they will become voluminous and “inflated”. Put the carcasses on a plate, cool, cut into strips or rings, put on a Korean carrot.
4. Mix all the ingredients well, close the lid, send to the refrigerator for pickling.
5. In the morning, the salad will be ready to eat.
Ingredients:
- chicken breast - 340 g
- Korean carrots - 200 g
- bell pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise
Cooking:
1. Put the chicken breast in a pan, fill with water, salt, cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Sweet pepper cut into half rings.
3. In chicken salad with korean carrot add korean carrots.
4. Arrange the nuts, cut into small pieces, add to the dish, mix.
5. Salad season with mayonnaise, put on serving plates (see korean carrot salad photo).
Ingredients:
- mushrooms, chicken fillet - 255 g each
- onion
- eggs - 3 pcs.
- hard cheese - 250 g
- Korean carrot - 420 g
Cooking:
1. Fresh mushrooms cut, fry in vegetable oil.
2. Boil chicken fillet with spices, chop finely.
3. Finely chop the onion, fry in oil.
4. Boil eggs, grate.
5. Lay out all the components in layers in the form of a hedgehog: chicken fillet, mushrooms, mayonnaise net, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from pepper or olives, thorns - from Korean carrots, sprinkle the muzzle with cheese.
7. Around the "hedgehog" lay out the greens.
As you can see, Korean carrots are combined with many products: squid, eggs, ham, chicken, mushrooms and even fruits!
We welcome those who have a desire to learn the skill of cooking excellent dishes! On the site, everyone can find a lot of interesting information on the topic of salad with Korean carrots in piles for free. However, if the culinary recipe salad with Korean carrots in piles on this page has not been shown to you - try to find the query you are interested in through the search.
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We sincerely hope that the salad with Korean carrots in piles - a selection of recipes on this page - is exactly what you wanted to find. Everyone is able to learn how to cook well.
Korean carrots can be made in many ways, there are many recipes for cooking. They differ in the composition of spices, the proportions of the ingredients, the way oil is processed. If you want, you can try different recipes and choose the most optimal for yourself, because everyone has different tastes. In this article I will write a recipe for Korean carrots at home, which my family likes the most.
By the way, the amount of spices and vinegar can be changed to your liking. Try a ready-made salad and add the ingredient that you are missing. It is always better to first put less and then bring to taste.
It is interesting! In Korea, there is no such salad, which we have called Korean carrots. This recipe was invented in the USSR. Koreans sold such carrots in the markets, which is why it got such a name. It is believed that coriander must be put into Korean carrots. In store options, the composition always contains monosodium glutamate (flavor enhancer). It is considered an unhealthy supplement.
For this recipe you will need the following ingredients:
A method of making a good Korean carrot.
1. Carrots for this salad is better to take a thick one, so it will be more convenient to rub it. You need to grate for Korean carrots. If you do not have such a grater, buy it. They are sold at all tableware stores. If done on an ordinary coarse grater, the taste of the salad will turn out different and the appearance will not be so presentable.
You can go the more difficult way: cut the carrots into slices using a vegetable peeler, and then with a knife cut these slices into thin strips. Rub carrots in a large bowl to make it easy to mix.
2. When all the carrots are grated, put sugar and salt in it. Sugar first put 1.5 tablespoons, it is better to add later if necessary. Different carrots have different sweets, so the amount of sugar in each individual case may vary. And salt the carrots.
3. Hands very carefully, without kneading, mix carrots with sugar and salt. Do this as if pouring carrots. If you crush the carrots, it will not be juicy. Stir until the salt and sugar dissolve, that is, their crystals will not be visible on the carrot.
4. It is better to take coriander in grains and grind it yourself in a mortar or coffee grinder. In this case, you will get a completely different flavor, much richer than that of the finished ground coriander. Try to grind spices yourself and you will see a huge difference with ground spices in bags.
So, grind the coriander in a mortar. Sprinkle them with carrots, and sprinkle them with paprika and hot pepper. Hot pepper should be taken to your liking, depending on how hot the carrots you want to get.
Gently mix the carrots with spices until it becomes a uniform color.
5. Grate the garlic on a fine grater and also put in the salad. Shuffle. During mixing, do not crush the carrots so that the juice remains inside.
1. Add spices, mix. 2. Add the garlic, mix. 6. Now the carrots need to be seasoned with oil and vinegar. To mix them well, pour vegetable oil into a tablespoon. Pour a little acetic acid (70%) into the same oil. And pour the resulting root orange crop. Stir a little and pour the rest of the oil. Distribute the oil throughout the salad, you can toss the carrots a little.
7. Salad according to this recipe can be eaten immediately. After it was well sprinkled with spices, it will already be delicious. Pour each time carefully so that the carrots well absorb all the tastes and aromas.
If you want an even richer taste, put the carrots in a jar, cover and let it stand in the refrigerator for several hours. During this time, this Korean salad is very well marinated and it will be very difficult to resist it.
In the process of cooking, you can add a little soy sauce to Korean carrots. Get a new shade of taste.
I will not now describe in detail the same thing that was written above. Carrots also need to be grated. But in this embodiment, spices and oil are not added alternately, carrots are not poured several times.
It is known that all spices reveal their aroma in vegetable oil, especially in hot oil. Therefore, the carrot is first mixed with sugar and salt (as in the previous version). Next, spices are poured onto the carrots: pepper, coriander, paprika, garlic. Vegetable oil needs to be heated in a pan and pour spices with hot oil. Then mix everything and add vinegar.
Put this carrot in the fridge to marinate for at least 2 hours.
This option for cooking Korean carrots is also quite popular. Try to make both of these options and choose the best for yourself!
Write in the comments how you cook carrots in Korean. And often visit my blog, there are a lot of interesting things!
The technology of salads, beginning in the second half of the eighteenth century, is developing rapidly in all cuisines of the world. The geographical proximity of Asia, with its culture and traditions allows not only to get acquainted with the cuisines of Asian countries, but also to adapt its culinary secrets to Russian cuisine.
Carrots, in Korean, have long gained serious popularity as an independent dish, side dish and appetizer. It is increasingly being successfully used as an ingredient for tasty and simple salads with Korean carrots.
For a salad with carrots in Korean, you definitely need one ingredient - carrots, in Korean. And if all the other components of a cold dish are necessary, to one degree or another, from case to case, then without this piquant carrot salad you can, of course, prepare a cold dish, but it will be a completely different salad.
For delicious and simple salads with Korean carrots, it is simply necessary. You can buy this salad ready-made on the market, in the culinary departments, or you can do it yourself. Moreover, it is - firstly - not difficult, and, secondly - it will always come in handy - even if you are not going to prepare a salad from it, it is an excellent side dish for meat and fish dishes, vegetables.
For this reason, the Korean carrot recipe, the main component for tasty and simple salads with Korean carrots, is considered in more detail.
The secret to delicious, Korean carrots is the marinade, which is used to make it. And the composition of the marinade, in addition to the traditional components used in the preservation of vegetables - vegetable oil, salt, sugar and acetic acid - has a slight difference in the set of spices for carrots, in Korean. This mixture can be purchased at any distribution network, or you can cook it yourself. It consists of: three types of ground pepper - burning, red, sweet paprika and ground black, ground coriander seeds and garlic. As you can see, nothing unusual. However, there is also no difficulty in cooking, except for a special device - shredders in order to grind carrots with just such long, thin strips. Using this set of spices for marinade, you can cook mushrooms, cucumbers, many other vegetables.
Korean carrot salad goes well with many products, which, in fact, can be seen on examples of recipes for delicious and simple salads with Korean carrots.
Ingredients:
For 4 servings:
Mushrooms, fried 240 g
Onion Greens 120 g
Liver, chicken, stew 280 g
Boiled beans 320 g
Korean carrot 360 g
Dill, lettuce (for serving)
Dressing: mayonnaise, pepper (ground, black), garlic, lemon juice
Cooking:
Boil soaked beans until cooked. Poultry liver clear of films, cut into cubes; lightly fry first, seasoning with spices, then stew, adding a little milk to the stewpan. Slice the mushrooms and fry too. Korean carrots squeeze to remove excess marinade. Chop green onion and dill. Combine all ingredients, including Korean carrots, warm in a saucepan and put on a dish decorated with lettuce. Sprinkle chopped dill on top. Serve the dressing in a gravy boat.
Product Composition:
For 4 servings:
Green apple (sweet and sour) 160 g
Korean carrot 320 g
Roast beef marinated 450 g
French fries 360 g
For refueling:
Sour cream 15% 150 ml
Salt, spices
Apple or grape vinegar (or dry, white wine) 50 ml
To submit:
Salad, large leaves
Greens (red basil)
Fresh grape berries (white, pitted) 280 g
Cooking:
Cut peeled apples and pickled beef into strips. Fry the potatoes, drain the oil after frying and cool. Lay the cooked salad in a slide on a flat, round dish covered with curly lettuce leaves, grape berries and basil leaves on top. Cooked sauce, from sour cream, chopped herbs with garlic and dry wine, serve separately to the salad. For this salad, you can also prepare a sauce based on olive or mustard oil, without sour cream.
Ingredients:
For 6 servings (weight: net):
Red, lettuce pepper 180 g
Korean carrots 120 g
Boiled eggs 6 pcs.
Sesame seeds 100 g
Shrimp, peeled 350 g
Crab meat (or sticks) 240 g
Onion, green 160 g
Mussels marinated 250 g
Lemon slices (for decoration) 140 g
Olives (for decoration) 220 g
Feta 240 g
Arugula (for decoration) 50 g
Salad dressing:
- soy sauce 15 ml
- wine vinegar 40 ml
Virgin olive oil 140 ml
−sugar (or honey, liquid)
- garlic 25 g
- basil, fresh (green) 130 g
- rosemary 40 g
Cooking:
We start by preparing the sauce for the festive cocktail salad: shake the water from the washed leaves of rosemary and basil, add one or two large cloves of garlic, oil to them and beat everything with a blender until a thick mass forms. Then pour wine vinegar with soy sauce and season with salt and sugar (or honey). Once again, kill the dressing with a blender and pour into a sauce boat.
Free mussels from marinade, boil shrimp and peel. We cut the rest into small cubes, together with eggs, red pepper, crab sticks, chopped green onions and Feta. Cut canned mussels into 2 or 4 pieces. Fry the sesame seeds in a dry frying pan to reveal its aroma.
We begin to lay the salad in layers in tall and wide glasses, in layers. The bottom layer is Korean carrots. Next, in turn:
crab sticks,
green onions (sprinkle with lemon juice).
On top of the onion are slices of Feta. Cheese can not be cut, but broken into small pieces. Place shrimp, olives and sprinkle with fried sesame seeds on the cheese. On the edge of the glass, hang an incised slice of lemon and insert a sprig of arugula into the salad. Glasses with sea cocktail salad put on plates covered with napkins.
An interesting combination is Korean carrot salad in Russian vinaigrette. Vinaigrette with herring has been cooked in Russian cuisine for a long time, but Korean-style recipes for vinaigrette with smoked herring and carrots are something new and intriguing.
Product Composition:
For 6 servings:
Korean carrot 320 g
Baked beets (canteen, dark red) 360 g
White cabbage, fresh 450 g
Lemon juice 70 ml
Baked potato 350 g
Green, canned peas 280 g
Onions marinated 180 g
Eggs, boiled 300 g (net)
Pickles (pickled) 140 g
Herring, oily, smoked (fillet) 480 g
Sunflower oil, unrefined (first extraction) 120 ml
Salt, sugar (for dressing)
Order of preparation:
Wash potatoes, beets, without damage, thoroughly, use a brush to remove dirt, dry with a napkin, grease the surface of vegetables with oil (refined) and bake until cooked. When the baked vegetables become warm, peel it so that it is easier to remove the peel. Leave to cool completely. Chop onions and cabbage (white). Mash cabbage with salt and sugar. Soak the onion in acidified water until the bitterness is removed. In addition to cabbage, onions and Korean carrots, all products for vinaigrette are cut into cubes. First, chop the beets and seal them with oil so that they do not stain the rest of the ingredients. To do this, you need to mix the chopped beet cubes well, with the addition of oil and hold for several minutes before adding to the vinaigrette, in a separate bowl.
Combine all the ingredients and put in a salad bowl. You can decorate with boiled eggs, carved in the shape of water lilies or lilies, with fresh cucumber (leaf), thin slices of pickled carrots and beets, folded in the form of roses.
Baked vegetables in salads create a special taste. They are less watery, more retain their natural aroma. It is very important that the vinaigrette oil is fresh and fragrant.
If you think about it, then beloved by many eastern "shawarma" - salad in pita bread. And such a “travel” version of a delicious and simple salad with Korean carrots in a piggy bank of recipes can always come in handy. Homemade food is always better and tastier!
Ingredients:
For 4 servings:
Chicken fillet (grilled)
Fresh cucumber
Korean carrot
Hard cheese (any)
Marinated mushrooms
Peking cabbage (or lettuce)
For the sauce:
Spicy Tomato Dressing with Garlic
Mayonnaise
Mustard.
Cooking:
If you want, you can wrap this salad in pita bread and put it in travel containers. You can simply serve it in a salad bowl and put a sauce next to it, made up of equal parts of tomato ketchup and mayonnaise. You can make a salad in the form of a cocktail, lay it in layers in a bowl, garnish with greens, a slice of lemon and an olive berry.
The preparation of such a salad is unusually simple: separate the grilled chicken from the bones and skin - cut into cubes. You can use fried or baked chicken fillet. The taste of the salad will not change.
Free mushrooms from the marinade and cut into plastics, along with cucumbers. Add a salad of Korean carrots, slaw fresh cabbage (do not salt and crumple). Grate cheese on a coarse grater.
All components of salad and dressing are taken in equal proportions.
For those who want to completely immerse themselves in the atmosphere of Korean cuisine - a recipe for a delicious and simple salad with Korean carrots and boiled squid fillet. The advantage of Korean salads is that they can be stored for up to 7-10 days, unlike other mixed salads. The secret to this “lifespan” is a special Korean marinade dressing containing preservative ingredients.
Ingredients:
Boiled squid (carcass fillet) 280 g
Korean carrot 420 g
Cucumber, fresh 150 g
Pepper, red (salad) 100 g
For marinade:
Monosodium glutamate
Concentrated Alcoholic Vinegar (70%)
Salt (table)
Soy Sauce
Refined oil
Spices: coriander, chili pepper (powder), ground black pepper
Cooking method:
Prepare a spicy marinade, for salad, in a small amount. The ingredients do not need to be watered abundantly with dressing, but only mix them well, combining with hot sauce. A tablespoon of oil will need no more than 20 drops of acetic acid. These spices add to taste.
We cut the boiled and peeled squid carcasses into very thin and long straws, add the prepared carrot salad, thin slices of fresh peppers and cucumbers, also cut into slices, not across, but along. Cucumbers need to choose not too large, with "milk" seeds. The salad must be kept in a tightly sealed container, at a temperature of 0 to +6 degrees, so that it is saturated with marinade.
Ingredients Composition:
For 4 servings:
Oranges, red 0.8 kg (net)
Nuts (roasted hazelnut kernels) 80 g
Sesame, fried 50 g
Fig, dried 280 g
Green apples 320 g
Korean carrot 160 g
Mint leaves (for decoration) 4 pcs.
Cream cheese (any, unsalted) 200 g
Blueberries (berries) 150-200 g
Procedure:
Hazelnuts calcined in a hot pan or in the oven, large detail. Fry sesame seeds to lightly brown. Slices of oranges free from membrane films and break into 2-3 parts. Cut the steamed figs into slices, apples into thin slices. Sort blueberries, wash with cold, running water, putting the berries in a colander, dry on a napkin.
We form a salad in glass or crystal glasses, wide, cylindrical in shape, laying out each ingredient with a thin layer: Korean carrots, figs, oranges, apples, pieces of cream cheese. Decorate the surface of the glass with sesame seeds and crushed hazelnuts, fresh mint leaves. Prepare mashed potatoes from blueberries and pour each serving with blueberry sauce.
Ingredients:
Broccoli, passaged 350 g
Korean carrot, salad 280 g
Mozzarella or Feta 250 g
Black olives 120 g
Baked tomatoes (firm, fleshy) 240 g
Corn 160 g
Basil, parsley 40 g
Lettuce (for decoration)
For the sauce:
- mayonnaise,
- garlic
- black pepper
Cooking:
Broccoli to separate into individual inflorescences and hold a little in salted water, then shake and passer until tender. Cut the pitted olives into sliced \u200b\u200brings, chop the greens coarsely. Baked, small tomatoes, when cooled, peel and cut into slices, across, or in half rings. Cut the feta into medium cubes. Combine the salad ingredients and mix, adding canned, sweetcorn, Korean carrot salad. Separately prepare the sauce, adding garlic and spices to mayonnaise.
When preparing salads, try to prepare vegetable and fruit ingredients, remembering that many raw vegetables and fruits retain the vitamin value for a very short time. If you care about a healthy and wholesome diet, then vitamin products must be cleaned and ground immediately before use.
Add sauces and dressings to salads just before serving, so that the dish retains freshness longer.
Many ready-made salads can be stored in the refrigerator for no more than two hours. Salads prepared using marinade, but not preserved, can be stored in the cold for a longer time. Pickled dishes, like any other, should be stored in a sealed container.
