Spicy and savory Korean carrot recipes for the winter

Preparing the ingredients

Our carrot salad is a modified version of the traditional Korean dish kimchi, whose main ingredient is cabbage. For winter preserves, choose sweet and juicy vegetables. Grate them only on a special grater. Finely ground spices are also recommended. Most of the time is spent chopping the vegetables, adding onion and garlic, seasoning them, and letting them sit, after which the finished salad is jarred.

Video: "Spicy Korean Carrots"

This video will show you how to make delicious and savory Korean-style carrots for the winter.

Step-by-step recipes

To open a jar of delicious snacks this winter and serve them with a roll, a hot meal, a salad, or other dishes, prepare preserves using proven recipes.

Classical

To prepare, you'll need 1.5 kg of the main vegetable, 10 cloves of garlic, 3.5 cups of water, 9 tablespoons of granulated sugar, 1.5 tablespoons of salt, 300 ml of vegetable oil, and 5 tablespoons of vinegar. Don't forget 1 tablespoon of the spices intended for this dish.

Grate the carrots and crush the garlic. Season the ingredients, mix well, and let sit for about 20 minutes. While the vegetable mixture is releasing its juices, sterilize the jars.

The salad is placed in jars, leaving about 1 cm of space at the top to accommodate the marinade, made from oil, vinegar, salt and sugar. All ingredients are boiled for up to 3 minutes, the hot mixture is poured into jars.

Without cooking

The recipe calls for 2 kg of carrots, 3 onions, 2 heads of garlic, and 0.5 liters of boiled but pre-cooled water. Also, buy 2 packets of seasoning, prepare 1 cup of vegetable oil, 2 tablespoons of vinegar, 1 tablespoon of salt, and 4 tablespoons of granulated sugar.

Grate the vegetables and prepare a marinade for three hours by dissolving sugar, salt, and vinegar in water. Add the garlic, finely chopped using a grater or press, and season with the seasoning. Chop the onion and fry until golden brown. Add it to the vegetable mixture, mix it well, and then pour it into jars. Add a small amount of juice to each jar, after which this wonderful quick-to-make salad is ready to roll up.

With pepper

Korean carrots, preserved in jars for the winter, are also delicious when paired with red hot chili peppers (you'll need just one for every 1 kg of vegetables, along with 8 cloves of garlic). For marinating, you'll need 0.5 liters of boiled water, 5 tablespoons of salt, 7 tablespoons of sugar, 1 cup of vegetable oil, and 3.5 tablespoons of vinegar (apple cider vinegar is best).

After chopping the carrots and garlic cloves, let the mixture sit for no more than 10 minutes to extract the juice. Before pouring the vegetable mixture into the jars, add a piece of pepper to each jar and pour in boiling water, which is then left for 15 minutes. Meanwhile, prepare a solution of water, oil, granulated sugar, and salt. Cook over medium heat until it boils. Drain the jars, fill the vegetable mixture with the filling, and then seal the marinated snack.

With coriander

To prepare the following dish, you will need 2 kg of vegetables, 8 cloves of garlic, 2 teaspoons each of sugar, salt, and whole coriander, 2 tablespoons of vinegar, 6 tablespoons of vegetable oil, and a seasoning called "5 Pepper Mix."

Grate the carrots and toss them in a dressing made from garlic, sugar, salt, vinegar, coriander, and spices. Those who prefer a more spicy dish can add more garlic, vinegar, and red pepper flakes.

The vegetable mixture is refrigerated for 24 hours, stirring occasionally. Then, it is poured into jars and sealed.

Spicy

To prepare the mixture, you'll need 2.5 kg of undamaged carrots, 1 large onion, and 150 g of garlic. You'll also need 15 ml of vinegar, 50 ml of vegetable oil, 2 tbsp of dried cilantro, 0.5 tsp each of black and red pepper, 1 tsp of salt, and twice as much sugar.

Place the grated vegetable mixture in a bowl, add granulated sugar and salt. Let the mixture sit until sufficient juices are released, then add the peppers and let it sit for another 20 minutes. Pour in the vinegar and let it sit for half an hour, while the onion is sautéed in a pan. Add the onion to the vegetables, along with the cilantro, sautéed for no more than 1 minute. After 20 minutes, add the crushed garlic, mix the mixture, and it's ready to be placed in jars.

A carrot salad with spices can be both an everyday and a festive dish, a component of a new salad with the addition of meat or mushrooms, and goes well with cheese, eggplant, liver, and many other foods and dishes.