Korean carrots
Although, as it turned out, this dish has nothing to do with real Korean cuisine, in any case, this carrot is tasty and loved by many, so here is the recipe.
0.5 kg of carrots,
1 small onion,
2 cloves of garlic,
ground black pepper on the tip of a teaspoon,
0.5 teaspoon of red pepper
0.5 teaspoon ground coriander,
0.5 tbsp. tablespoons of fried sesame seeds,
1 tbsp. a spoonful of sugar
70-80 g of vegetable oil,
0.5 tbsp. tablespoons of vinegar essence or on the tip of a teaspoon of citric acid,
a little less than 1 tbsp. tablespoons of salt
1 teaspoon of monosodium glutamate.
Wash the carrots, peel, then cut into strips or grate on a special grater for Korean carrots. Then salt the carrots and let it stand for about half an hour. Drain the juice that stands out at the bottom of the dishes. Peel the prepared onion and cut into rings, then fry in oil until golden brown and cool. Peel the garlic, chop finely or pass through the garlic crush. Season the carrot with a mixture of garlic, black and red pepper, fried in oil onions, coriander, sesame seeds, sugar and a solution of citric acid or vinegar essence. All products should be mixed well and allowed to brew for several hours in an enameled or glass dish. Thus prepared salad is well stored in the refrigerator for 7-8 days.
Although, as it turned out, this dish has nothing to do with real Korean cuisine, in any case, this carrot is tasty and loved by many, so here is the recipe.
0.5 kg of carrots,
1 small onion,
2 cloves of garlic,
ground black pepper on the tip of a teaspoon,
0.5 teaspoon of red pepper
0.5 teaspoon ground coriander,
0.5 tbsp. tablespoons of fried sesame seeds,
1 tbsp. a spoonful of sugar
70-80 g of vegetable oil,
0.5 tbsp. tablespoons of vinegar essence or on the tip of a teaspoon of citric acid,
a little less than 1 tbsp. tablespoons of salt
1 teaspoon of monosodium glutamate.
Wash the carrots, peel, then cut into strips or grate on a special grater for Korean carrots. Then salt the carrots and let it stand for about half an hour. Drain the juice that stands out at the bottom of the dishes. Peel the prepared onion and cut into rings, then fry in oil until golden brown and cool. Peel the garlic, chop finely or pass through the garlic crush. Season the carrot with a mixture of garlic, black and red pepper, fried in oil onions, coriander, sesame seeds, sugar and a solution of citric acid or vinegar essence. All products should be mixed well and allowed to brew for several hours in an enameled or glass dish. Thus prepared salad is well stored in the refrigerator for 7-8 days.
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