Korean carrot is one of the most popular snacks. It is served separately and used to prepare other dishes, mainly salads. In the summer-autumn period, all vegetables are much more affordable and tastier, juicier. A good idea would be to prepare Korean carrots for the winter. These canned food is a real magic wand. If they are on hand, you will not have to guess how to treat unexpected guests who have suddenly appeared.
Cooking Features
Making Korean carrots for the winter is no more difficult than any other canned vegetables. Knowing the specifics of technology, even an inexperienced cook will cope with the task.
- For harvesting for the winter, juicy carrots of late varieties are best suited for harvesting in the fall.
- Before cooking, carrots must be thoroughly washed and cleaned with a vegetable peeler or scraped with a knife to remove a thin top layer, which is most often contaminated. After washing the carrots cut off the tips, the fruits are dried with a napkin and crushed.
- For Korean-style cooking, this vegetable is traditionally crushed using a special grater, which allows you to get thin long strips. In the absence of such a device, carrots can be cut into thin strips using a sharp knife, but this will take much longer.
- For the winter, Korean-style carrots are closed in cans. If you leave it in a bowl or container, it is not worth it until winter, even in the refrigerator.
- Banks for snacks must not only be washed, but also sterilized. The lids are also sterilized by boiling. For closing canned food that will later be stored indoors, only metal lids are suitable to ensure tightness. Plastic snack can be closed if it becomes in the refrigerator and will be eaten no later than 6 months.
- Korean-style carrots, prepared according to the technology and specific instructions accompanying the selected recipe, usually stand well at room temperature, maintaining freshness and pleasant taste throughout the year.
Korean carrot recipes may sound similar, since they contain almost the same set of products, but in fact the taste of the dishes prepared from them is not identical. Wanting to find an option that best meets your gastronomic preferences, it makes sense to cook a snack according to several recipes and compare the organoleptic qualities of the finished dishes.
Classic Korean carrot recipe for winter
Composition (1 l):
- carrots - 1 kg;
- garlic - 100 g;
- sugar - 40 g;
- table vinegar (9 percent) - 80 ml;
- refined vegetable oil - 100 ml;
- salt - 10 g;
- ground coriander - 10 g;
- ground black pepper - 2-3 g;
- red ground pepper - 2-3 g.
Method of preparation:
- Carrots clean, wash, dry with a kitchen towel. Grind on a special grater or cut into thin strips.
- Sprinkle carrots, pre-putting them in a bowl, with salt and sugar. Remember hands and leave for 20-30 minutes.
- Heat the dry pan, pour the coriander on it. Warm up for 10-20 seconds, pour to carrots.
- Add ground pepper to carrots, garlic and vinegar passed through a press. Mix well.
- Sterilize the jars and metal lids that fit them.
- Spread the salad in cans, tamping it with a spoon.
- Grill vegetable oil, mix it with marinade remaining on the bottom of the bowl. Fill the carrot with the resulting mixture. If it is not enough to fill the jars to the brim, pour boiling water into them.
- Cover the jars with lids.
- At the bottom of a large pot, lay a towel, put cans of snacks on it. Pour water into the pan so that its level reaches the shoulders of the cans.
- Put the pan on a slow fire. Wait until the water boils. Sterilize jars with snacks for 20-30 minutes, depending on their volume (20 minutes is needed for half-liter jars).
- Carefully remove the jars from the boiling water, roll, turn. Cover with a blanket and leave to cool in a steam bath for additional preservation.
The Korean carrot prepared according to this recipe is spicy, despite the absence of hot peppers in the composition. Reduce the sharpness will reduce the amount of garlic and ground peppers.
Korean carrots for winter without sterilization
The composition (1, 5 l):
- carrots - 0, 8 kg;
- water (for marinade) - 0, 6 l;
- table vinegar (9 percent) - 100 ml;
- vegetable oil - 100 ml;
- garlic - 5 cloves;
- salt - 5 g;
- sugar - 50 g;
- a mixture of ground peppers - 5 g;
- ground coriander - 5 g.
Method of preparation:
- Grate prepared carrots for grating Korean salads.
- Boil water, pour boiling water over carrots. Leave for 5 minutes. Thanks to this procedure, the carrots will be slightly softer and better marinated.
- Drain, squeeze carrots.
- In a clean container, boil the water for preparing the marinade. Put sugar and salt in it. Boil the water until the salt and sugar dissolve completely.
- Add vinegar, oil and spices to the pickle. Bring marinade to a boil.
- Spread the carrots over the prepared jars, pour boiling marinade.
- Hermetically seal the cans. Turning over, wrap and leave to cool in this form.
Korean-style carrots made according to this recipe, have a moderately savory taste and are well worth the room, even though it has not been sterilized.
Spicy Korean carrots (with hot peppers)
Composition (3 liters):
- carrots - 3, 5 kg;
- garlic - 100 g;
- hot peppers - 2-3 pcs .;
- salt - 40 g;
- sugar - 140 g;
- water - 120 ml;
- table vinegar (9 percent) - 100 ml;
- vegetable oil - 100 ml;
- Korean carrot seasoning - 50 g.
Method of preparation:
- Grind carrots with a special grater.
- Finely chop the garlic with a knife.
- Chop chili peppers into thin rings, remove seeds from them.
- Mix vegetables, sprinkle with salt and sugar, add spices, mix.
- Remember the salad with your hands, pour a mixture of hot boiled water, hot oil and vinegar. Stir with a spoon.
- Put the salad in the fridge for 8-10 minutes.
- Spread the snack in sterilized cans. Pour the marinade remaining on the bottom, sterilize for 15-30 minutes in a water bath, roll up.
- Leave to cool upside down under something warm.
This snack option will appeal to lovers of spicy dishes. Store cooked for this recipe can be carrots at room temperature.
Korean carrots are a popular snack. It is easy to prepare for the winter, then it will be cheap and will have a particularly pleasant taste.
