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Korean carrots for the winter


Ingredients for Cooking Korean Carrots for the Winter

  1. Large carrot 1 kilogram
  2. Table vinegar 4-5 tablespoons
  3. Sugar 2 tablespoons
  4. Salt 1 tablespoon
  5. Ground coriander 2 teaspoons with a slide
  6. Ground black pepper 1 teaspoon
  7. Refined vegetable oil 1/2 cup
  8. Garlic 50 grams
  9. Large onion 1 piece
  • Main Ingredients: Onion, Carrot
  • Serving 4 servings
  • World CuisineAsian, Oriental

Inventory:

Grater for Korean carrots, a large bowl, a three-liter or liter bottle - 1-3 pieces, a twisting metal lid for a jar - 1-3 pieces, a cloth towel, a refrigerator, a large pan, kitchen tongs, a stove, kitchen oven mitts, cutting board, kitchen knife, plate, tablespoon, teaspoon, large flat plate, deep serving bowl, fork, peeler, frying pan, wooden spatula, strainer, saucer, garlic squeezer, kitchen sponge, dishwashing detergent

Cooking Korean carrots for the winter:

Step 1: prepare the carrots.


First of all, using a peeler, peel the carrots from the skins. Then thoroughly wash the vegetable under running warm water and put it on a cutting board.

Using a special grater for Korean dishes, we rub the component directly on a flat surface.

Then we move the chips into a large bowl and add salt and vinegar here. Using a tablespoon (I usually do this with clean hands, as it is much more convenient), mix everything thoroughly until smooth. Now leave the carrots aside to pickle for 30-40 minutes.

Step 2: prepare the onions.


Using a knife, peel the onion from the husk and thoroughly rinse it under running water. Then put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 3: prepare the garlic.


We spread the garlic on a cutting board and with the help of a knife edge we press lightly. This must be done so that after you can easily remove the husk.

We rinse the cloves under running water and put it on a cutting board. In turn, grind each directly on a flat surface, using a garlic squeezer. Next, pour the garlic in a clean saucer and proceed to cooking Korean carrots for the winter.

Step 4: sterilize the jars with lids.


Using a kitchen sponge and detergent, we clean jars with lids, rinsing them after under running pretty hot water. Then we spread everything upside down on a fabric towel laid on the kitchen table, and proceed to the next stage of sterilization of containers for preservation.

Fill a large pot half full with ordinary cool tap water and put on medium heat. When the contents of the container begin to boil, carefully put the jars with lids here and fasten the burner as much as possible. From time to time we turn the container from side to side with the help of kitchen tongs so that it is evenly steamed. We keep cans with lids in hot water 8-10 minutes, and immediately after that we get them out of there and put them back on a cloth towel. Attention: so that insects, food or any dirt do not get into the container, put the banks with their mouths down.

Step 5: prepare Korean carrots for the winter.


In pickled carrots add chopped garlic, as well as sugar, ground coriander and black pepper. Using a tablespoon or clean hands, mix everything thoroughly and let it brew for some more time.

In parallel, pour vegetable oil into a pan and put on medium heat. When the contents of the container are well warmed up, pour onion cubes here and, stirring with a wooden spatula from time to time, fry the component until black. Important: Do not be alarmed, we need to do this procedure so that our Korean carrots do not turn sour while we wait for the winter in the refrigerator. Immediately after that we turn off the burner and set the pan aside.

Pour hot vegetable oil with onions through a strainer into a bowl with a dish and, without hesitation, mix everything with the improvised inventory until smooth.

We cover the carrots with a large flat plate, and put oppression on top. For this, we can use a three-liter bottle filled to the top with plain water and tightly closed with a lid. We put our construction somewhere in a quiet place where there is no sunshine, and leave for 10-12 hours at rest. During this time, carrots should let the juice and marinate well. I usually do this before bedtime, and in the morning I finish cooking.

After the allotted time, we transfer and ram the dish into sterilized jars (do not forget to fill everything with the marinade remaining in the bowl), tightly close the lids and put it in a cool place, such as a refrigerator or pantry.

Step 6: serve Korean carrots for the winter.


When the time comes, we take out Korean carrots from the refrigerator and transfer it from the can to a deep bowl. We serve the dish as an appetizer for a regular or festive table. By the way, such carrots can be savored with various dishes. For example, with fried potatoes, ravioli, pilaf, various cereals, baked or boiled meat and many other foods. The main thing is that it is not only tasty, but also very useful, because our carrot does not go through cooking or frying, but immediately gets into cans fresh and stored in a cool place.
Good appetite!

Recipe Tips:

- so that Korean carrots turn out well, we definitely use large, juicy root crops;

- if desired, dried cilantro can be added to the dish instead of ground coriander, but I prefer the first option, since it is much more aromatic. For pungency, carrots can be sprinkled with red ground pepper, but only on the tip of the knife so that the snack does not bite;

- the proportions of the ingredients indicated in the recipe apply only to 1 kilogram of carrots. If you want to make as much of such a dish as possible, then increase the spices in accordance with the mass of the main root crop.