Spicy Korean Carrots

Steps

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  1. Wash carrots from the dirt thoroughly. Use a knife or a vegetable peeler to clean the vegetables from the peel.
  
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  2. Grind carrots on a grater to cook vegetables in Korean. If you do not have such a device, cut the carrots into thin straws or use a casual grater with a large cloth. Shift the chopped vegetables into deep dishes.
  
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  3. Add fine salt and granulated sugar to the grated carrot.
  
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  4. Next, pour in mensal 9% vinegar.
  
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  5. Season vegetables with seasoning for carrots in Korean style. At pleasure, it can be replaced with a mixture of ground coriander, black and red pepper, paprika and dried garlic.
  
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  6. Clear the onion from the husk and cut into quarters of the rings.
  
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  7. Pour refined sunflower oil in a frying pan. When it warms up, pour the chopped onion into it. Stirring, fry the vegetables to a golden hue.
  
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  8. Add butter to the grated carrot, in which onions are roasting. In this case, it is very convenient to use a sieve, then no drops of oil will be lost.
  
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  9. Clean garlic cloves from the husks and take through the press. Add crushed garlic in a bowl with carrots.
  
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  10. Thoroughly mix all the ingredients so that the carrots are completely covered with oil, vinegar and spices.
  
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  11. Transfer the prepared carrots in Korean with the marinade into the glassware. Hermetically cover the dishes with a lid, put the snack in the fridge for at least 30 minutes. During this time the vegetables will soak marinade and become even more tasty and aromatic.
  
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  12. Carrots in Korean can be served as a cold snack or use it to cook different salads or home hot dogs.
  
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  13. Bon Appetite!