2012-06-16

Carrot in Korean

Carrot in Korean
Author:
Category
Pickles
Ingredients
  • Carrot - 1 kg
  • Radish green / red winter - 1 kg
  • Hot peppers - 60 / 3-4 g / pods
  • Garlic - 2 heads
  • Coriander seeds - 1-3 heaped teaspoons
  • Apple cider vinegar - 5 tablespoons
  • Oil - 5 tablespoons
  • Salt - to taste
Today I would like to offer you one more of the winter salads - Korean carrots. I don’t know if it is a national Korean delicacy, but the smell of Korean-style carrots is one of the components of the unsurpassed aroma of Central Asian markets...

Korean carrot recipe


1

Wash the carrots, peel, chop into thin, long strips, put in a bowl.

2

Wash, peel, chop the radish into thin, long strips and add to the carrots.

3

Peel the garlic, chop into thin, long strips and add to the vegetables.

4

Peel the bitter pepper from the seeds, cut into thin, long strips and add to the vegetables.

5

Add coriander, oil, vinegar, salt to vegetables and mix well.

6

Put the dish in a bucket, put a small load on top, cover with a towel and leave to infuse for 1-2 days at room temperature.

7

Store carrots in Korean in the refrigerator in a jar or 1-2 liter bucket.

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