Salad with carrots Salad with Korean carrots

29.06.2020

Spicy Korean carrots are a regular guest, both on the festive and on the everyday table. In fact, this appetizer is a modified version of Korean kimchi. A magical transformation took place back in Soviet times.

Then, due to the lack of traditional ingredients of their national dish (daikon radish and Chinese cabbage), immigrants from the Land of Morning Calm decided to replace them with domestic carrots. Seasonings were classic Korean spices.

To prepare the salad, you will need a special grater, which can be purchased in the household department of the store. But if you use an ordinary one or cut the root crop into thin strips by hand, there will be no crime and this will not affect the taste in any way. The spicy and spicy taste of the salad harmonizes well with meat dishes, but whether it is beneficial remains a question.

Harm and benefit

The answer to the question about the benefits of the dish lies in its composition, which includes pepper mixture, garlic, coriander, vinegar and, of course, carrots. The listed spices stimulate the secretion of gastric juice, increase appetite, improve digestion, and garlic is the #1 remedy in the fight against colds and some cardiovascular diseases.

Since carrots do not go through any heat treatment, then all beneficial features fresh vegetable stored in it. This includes the absorption of Beta-carotene, strengthening the organs of vision, the prevention of cancer, as well as a complex of useful minerals and vitamins necessary for the functioning of the body.

There are a number of restrictions on the use of a popular snack. It is categorically contraindicated in diseases of the stomach and intestines, in a number of acute diseases of the liver, kidneys and pancreas. Diabetics, allergy sufferers, and pregnant women should limit the amount of salad in their menu.

Due to the rich vitamin composition and moderate calorie content (about 120 kcal per 100 product), it can be consumed with diet food, but in very limited quantities and not as a main course.

Korean-style carrots at home - step by step photo recipe

Carrot in Korean is probably already known to everyone. Someone prefers to buy it in the market, but it is better to cook this dish at home and compare it with what you are used to buying. A completely different taste and aroma will undoubtedly surprise and delight you.

Your mark:

Time for preparing: 20 minutes

Quantity: 6 servings

Ingredients

Carrots: 1.1 kg
Garlic: 5-6 cloves
Ground coriander: 20 g
Black pepper: 10 g
Vinegar: 4-5 tbsp. l.
Vegetable oil: 0.5 st.
Salt: a pinch
Sugar: 70 g
Walnuts: 4-5 pcs.

Cooking instructions

Korean-style carrots with cabbage - a delicious mix

An excellent light snack is a salad made from a mixture of cabbage and carrots. Extra pounds do not threaten you if you put oils and sugars to a minimum. An additional argument in favor of this snack will be its shelf life in the refrigerator. Having spent time once, you will be able to supplement various main dishes with it within 5-7 days.

Required Ingredients:

0.3 kg of cabbage and carrots;
2 medium turnip bulbs;
40 ml sunflower oil;
20 ml of vinegar;
10 g of salt;
5 g ground coriander;
a little ground hot black pepper and chili.

Cooking steps cabbage-carrot Korean salad:

Cleaned with a kitchen scraper or knife, rub on special grater for Korean salads. Cabbage leaves cut into small squares.
Crush the vegetables with pepper, salt and mix thoroughly.
We chop the peeled onion, throw it into a pan with hot vegetable oil. Remove from heat when the onion turns golden.
Strain the oil over the vegetables through a sieve. Squeeze the remaining onion with a spoon and set aside. His role in the preparation of this salad is over.
We introduce garlic, passed through a press or grated on a fine grater, the remaining spices to the vegetables.
Mix everything thoroughly, lightly press down with a plate and send to marinate in the cold. The salad will be ready to eat the next day.

Delicious salads with Korean carrots

Loved and respected by all of us, the invention of Korean immigrants is a great snack in and of itself. At the same time, it is widely used in modern cooking as an additional or main product in many salads, perfectly combined with meat and sausage products, eggs, mushrooms, fish and fresh herbs.

In a number of recipes, you can find a combination with boiled or pickled ingredients. Whatever you choose, the result will be unusual, moderately spicy and always tasty. And so, beloved by many, it is better not to use mayonnaise as a dressing, but to replace it with a mixture of olive oil and soy sauce.

Salad with Korean carrots and chicken

Those who do not like spicy food do not really like Korean carrots in their pure form. However, as part of this salad, its excessive piquancy will help smooth out cheese, chicken and eggs.

Required Ingredients:

chicken breast;
4 eggs;
0.2 kg of cheese;
0.3 kg of ready-made Korean carrots;
salt, herbs, mayonnaise.

Cooking steps tasty and not at all spicy salad:

We separate the chicken from the bones and skins, boil the meat in unsalted water, cool and chop, adding a little salt.
After boiling the eggs, we clean them, divide them into yolk and protein, the first three on the fine side of the grater, and the second on the large side.
We rub cheese.
We lay out the prepared products in layers: chicken, smeared with mayonnaise sauce - spicy carrots - cheese with mayonnaise - proteins with mayonnaise - yolks.
We use greens for decoration.

How to cook a salad with Korean carrots and beans

The brighter and more beautiful our food looks, the better our appetite and mood. The salad below does not need additional decorations, because it appearance already causes increased salivation, and even capricious gourmets will like the rich taste.

Required Ingredients:

0.3 kg of finished Korean carrots;
a can of canned beans;
several bright Bulgarian peppers of different colors;
40 ml soy sauce;
2 sweet onions;
salt, hot chili, herbs, lemon juice, olive oil.

Bright and appetizing lettuce cooking in the following way:

Drain the juice from the beans, lightly squeeze the carrot salad.
We chop the onion with the thinnest half rings.
We chop greens, chili and bell pepper free from seeds, cut into thin strips.
Now you can start preparing the dressing, for this we mix all liquid products.
We combine all the ingredients, let the salad brew for about a quarter of an hour.
A more appetizing ready-made snack will look in a transparent salad bowl, the walls of which will not hide its rich colors.

Salad with Korean carrots and corn

An extremely simple and moderately spicy salad is obtained, combining Korean carrots and corn grains, and crab sticks and an egg will add satiety to it.

Required Ingredients:

packaging of crab sticks;
0.1 kg of finished spicy carrots;
4 tbsp. l. sweet corn kernels;
1 cucumber;
2 eggs;
salt, mayonnaise.

Cooking order carrot and corn salad:

Boil eggs, cool cold water, cut and cut into cubes.
Cucumber cut into strips.
We cut the sticks into thin rings.
We add ready-made Korean carrots and corn to the rest of the products, add salt to taste and season with mayonnaise.
Serve in a common salad bowl or in portions, use greens for decoration.

Salad recipe with Korean carrots and sausage

This recipe will appeal to everyone who is tired of the banal Olivier and is in search of a delicious, beautiful and satisfying salad for the festive table. Moreover, you do not even have to run around looking for rare components, they are all available and can be found in the nearest supermarket.

Required Ingredients:

0.2 kg s / c sausages (you can use "servelat");
0.2 kg of finished Korean carrots;
0.15 kg of cheese;
1 large cucumber;
a can of sweet corn;
mayonnaise.

Cooking order hearty and appetizing carrot-sausage salad:

Take off the sausage protective film, cut into thin strips, chop the cucumber in the same way.
Three cheese on a grater.
Drain excess liquid from corn.
We mix all the products, use mayonnaise for dressing.
Serving can be both portioned and general. If your household does not differ in love for spicy carrots, you can replace it with just raw carrots.

Salad with Korean carrots and ham

This salad will serve as a great appetizer for boiled potatoes. It is prepared almost instantly, and the result is hearty and tasty.

Required Ingredients:

0.2 kg of finished Korean carrots;
large cucumber;
0.3 kg of ham;
0.2 kg of cheese;
2 eggs;
mayonnaise.

Cooking order ham and carrot appetizer:

Cut the ham into strips;
Grind the cheese using a medium grater.
We rub the cucumber on large cells of the grater, leave it to let the juice in for a while.
Peeled egg cut into arbitrary cubes.
We lay out the salad in layers, grease each of them with mayonnaise: the first is a cheese pillow, the second layer is half the meat, the third is half the cucumbers squeezed out of excess liquid. We repeat the layers, we complete the dish with a layer of carrots, we use greens and olives for decoration.

Korean Carrot and Cucumber Salad Recipe

We suggest experimenting a little and mastering a tasty, low-calorie and moderately spicy dish, the ingredients of which are extremely simple, and the cooking process takes no more than 20 minutes.

Required Ingredients:

3 large carrots;
2 large cucumbers;
3 garlic cloves;
1 turnip;
salt, pepper, sugar;
5 ml of vinegar;
60 ml soy sauce;
100 ml grows. oils.

Cooking steps light, dietary carrot-cucumber salad:

We clean the washed carrots with a kitchen scraper, rub it on a special grater or cut it into very thin long strips;
Pour the carrots with vinegar, add salt, sugar, add a little hot pepper. We mix and slightly crush the carrots with our hands so that it starts up the juice, cover with a lid and set aside for a while to infuse.
Cut the washed cucumber into thin strips, add them to the carrots, mix.
Pass the peeled garlic cloves through a press, put them into the salad, then pour soy sauce and stir again.
We pass the onion in hot oil, then pour it into a bowl with vegetables.
We insist a couple of hours and serve to the table, sprinkled with sesame seeds and chopped herbs.

The main thing in this salad is to cut the ingredients as thin as possible, so they will be able to marinate better.

How to cook a salad with Korean carrots and mushrooms

This salad will go for a holiday, and for every day. BUT harmonious combination meat, pickled mushrooms and carrots will amaze your loved ones. If desired, pickled mushrooms can be replaced with their fresh counterpart, fried in hot oil with onions. The resulting amount of salad is enough to feed four people.

Required Ingredients:

chicken breast;
3 large cucumbers;
a jar of pickled mushrooms;
0.3 kg of finished Korean carrot salad;
mayonnaise.

Cooking steps mushroom salad with Korean carrots:

To begin with, we prepare all the components. We separate the chicken from the bones and skin, cook, cool and chop.
Washed cucumbers cut into strips.
To decorate the layout beautifully, we use a collapsible baking dish. We remove its bottom, and the ring itself, having lubricated its sides with inside mayonnaise, put on a wide flat plate.
We spread the chicken mass on the bottom, smearing it with mayonnaise, lightly tamping. The next layer is mushrooms, we also layer them with mayonnaise. Then we put cucumbers with mayonnaise. Carefully remove the form and decorate the top of the salad with carrots.
We crush the freshly prepared delicacy with cheese. Until the moment of serving, we send it to infuse in the cold.

Delicious salad with Korean-style carrots and croutons

The last dish will appeal to all lovers of plant foods. The combination of crackers, spicy carrots and dried fruits make it taste very unusual. And to increase the degree of usefulness, you can replace mayonnaise with olive oil or its mixture with soy sauce.

Required Ingredients:

0.35 kg of ready-made Korean carrot salad;
0.15 kg of crackers;
½ st. beans;
0.3 kg of prunes;
2 medium ripe eggplants;
1 medium tomato;
mayonnaise.

Cooking steps carrot salad with croutons:

Boil the beans in water with a pinch of soda.
We wash the dried fruits, remove the bones and cut into small arbitrary pieces;
Wash and clean the eggplant. Fry them in oil, remove the remaining fat with a paper towel.
Cut the tomato into half rings.
We mix the ingredients, season with mayonnaise.
Put the croutons and greens on top of the salad, serve to the table.

We are waiting for your comments and ratings - this is very important for us!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

In Russia and the CIS countries, Korean cuisine is quite popular, which is known largely due to the Soviet Koreans - the so-called "Kore-Saram". One of the popular dishes among them is a kind of Korean-style carrot salad, which is easy to prepare - the main thing is to choose the right recipe. You can use this spicy food, which is also called carrots, as an additive to a salad or, for example, shawarma. In addition, it is often used as a snack, but it is better to do it in small quantities due to the high content of seasonings and vinegar.

How to cook carrots in Korean

Before you start cooking, choose the right recipe for Korean-style carrots at home with or without a photo. Prepare a grater, but if you do not have one, you can cut the vegetables into strips with a sharp knife. To make the dish really tasty, choose fresh and juicy root vegetables. Almost every recipe for Korean carrots involves the presence of vinegar, salt and coarsely ground hot peppers. Sugar is also added, and sometimes sesame oil. To answer the question of how to cook carrots, read the brief sequence of actions:

First you need to chop raw carrots into small strips or use a grater for this.
Then the base should be sprinkled with sugar, salt and sprinkled with vinegar. The resulting mass is mixed thoroughly.
Next, you need to pour the salad with heated vegetable oil, mix and add pre-chopped garlic.
At the end, it remains to let the salad brew at room temperature, due to which the carrots will release the juice. Store in refrigerator.

Korean Carrot Recipes

To make Korean carrot salad, choose the best recipe with a photo - both the number of ingredients and the complexity of cooking will depend on it. If necessary sunflower oil can be replaced with corn or cottonseed. Do not bring the oil to a boil - this will make the salad more harmful and spoil the taste. When heating the oil, you can add ground coriander, coarse pepper or other aromatic spices to it. If a Korean salad from carrots turned out to be too spicy, add chopped Walnut. Recipes:

classical;
with ready-made seasoning;
without seasoning;
with soy sauce;
without vinegar;
with onion;
for the winter, etc.

Classic recipe

Cooking time: 20 minutes.
Servings: 3 persons.
Calorie content of the dish: 137 kcal per 100 g.
Cuisine: Korean.
Difficulty: easy.

The classic version of this traditional Korean salad is very easy to prepare. It can be used as a preparation and dressing for other dishes, or consumed separately during lunch or dinner. The spiciness of the dish is adjusted to taste by reducing or increasing the amount of red pepper. To answer the question of how to cook a classic carrot, check out the recipe below.

Ingredients:

carrots - 250 g;
onion - 1/2 piece;
salt - 1/3 tsp;
sugar - 1 tsp;
garlic - 3 cloves;
vinegar - 1 tsp;
coriander - 1 pinch;
a mixture of peppers - to taste.

Cooking method:

First you need to peel a quarter kilogram of carrots, then cut them into strips - often special graters are used for this.
Add salt, sugar, finely chopped garlic cloves, a mixture of spices to the base.
Heat vegetable oil in a frying pan along with onions cut into half rings.
Remove the onion pieces, pour the hot oil into the base.
Put one teaspoon of vinegar, mix well.
Remove the resulting spicy snack in the refrigerator and leave to marinate overnight.

With seasoning

Calorie content of the dish: 69 kcal per 100 g.
Purpose: for any meal, except breakfast.
Cuisine: Korean.
Difficulty: easy.

Korean-style cooked carrots at home are tastier than those sold on the market. At the same time, do not forget that due to the sharpness and burning of the finished product, it is not recommended to use it for people with intestinal and stomach ulcers, and for those who have increased irritability mucous membrane of the stomach. To give the salad a pleasant aroma and interesting taste, use the secret of cooking, which consists in using a ready-made seasoning.

Ingredients:

carrots - 500 g;
bulbs - 2 pieces;
vegetable oil - 3 tbsp. l.;
vinegar - 2 tbsp. l.;
salt - 1 tbsp. l.;
"Seasoning for Korean carrots" - 2 tbsp. l.

Cooking method:

Cut the root vegetables with a small sharp knife into plates that need to be cut into strips along the length, or use a Korean vegetable grater. The way vegetables are cut will not affect the taste of the dish.
Sprinkle chopped root vegetables with salt, mix. Leave for a while so that the vegetables give juice.
Meanwhile, prepare the rest of the ingredients. Fry the onion, which must be chopped in half rings - fry the onion in pre-heated oil. Then delete it, because it will no longer be required.
Squeeze out the base, add vinegar and seasoning. Stir, fold in a slide, pour hot oil.
Stir the whole mass again, then remove to infuse for 4-5 hours.

without seasoning

Cooking time: 20-30 minutes.
Servings: 5-6 persons.
Calorie content of the dish: about 130 kcal per 100 g.
Cuisine: Korean.
Difficulty: easy.

One of the secrets to the bright flavor of store-bought carrots is monosodium glutamate, which is a flavor enhancer. Not every housewife will decide to improve her salad in this way because of the harm of this additive, so the Korean salad recipe without seasonings is quite popular. For variety, you can add red pepper, and coarsely ground, although its addition in the above recipe is not considered mandatory.

Ingredients:

carrots - 1 kg;
vegetable oil - 50 g;
sugar - 1 tbsp. l.;
vinegar - 2 tbsp. l.;
salt - 1 tsp

Cooking method:

Cut the vegetables into thin long strips or use a grater.
Put one tablespoon of sugar, salt, vinegar and mix the whole mass.
Let the salad absorb the marinade. Lightly knead it, then leave for 10 or 15 minutes.
Add red pepper to taste, mix with your hands and pour over the salad with hot oil.
Leave the finished dish overnight. As soon as it is infused, you can put it in the refrigerator.

With soy sauce

Servings: 5 persons.
Calorie content of the dish: 365.5 kcal per serving.
Purpose: for any meal, except breakfast.
Cuisine: Korean.
Difficulty: easy.

For Korean carrots to acquire original taste, you need to add a spoonful of soy sauce to it. One more distinctive feature of this recipe is to use sesame seeds. As for vegetables, it is advisable to choose juicy root crops of sweet varieties. A ready-made salad, which will need to be allowed to be saturated with spices, can even be served at the festive table, in the photo it will stand out with its color.

Ingredients:

carrots - 500 g;
sunflower oil - 180 ml;
salt, black pepper - 1/2 tsp each;
vinegar with sauce (soy) - 2 tbsp. l.;
garlic - 6 cloves;
sesame - 1 tbsp. l.

Cooking method:

Grind the root vegetables into long and thin straws. Drizzle it with the vinegar and soy sauce mixture.
Mix sugar with salt and pepper, and then pour them into the base. Dress the salad with sunflower oil, mix all the ingredients thoroughly.
Peel the garlic. Pass all the cloves through a special garlic press and add to the salad. Stir, cover the dish with a lid, refrigerate.
In half an hour, the base will absorb the taste and aroma of all the added spices. Before serving, sprinkle the salad with sesame seeds, after straining the excess liquid.

with garlic

Cooking time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 225.9 kcal per serving.
Purpose: for any meal, except breakfast.
Cuisine: Korean.
Difficulty: easy.

To answer the question of how to make Korean carrots tasty and unusual, prepare two additional ingredients: sweet pepper and garlic (the first is better known as Bulgarian). Choose red fruits. The low calorie content of this product makes red pepper an excellent ingredient for many diets and diets. unloading days. Garlic also improves blood circulation - it is added to the salad in its raw form. In general, carrots with garlic are an amateur dish.

Ingredients:

carrots - 400 g;
bell pepper (red) - 150 g;
sunflower oil - 1/2 cup;
sugar - 2.5 tsp;
salt, coriander, black pepper - 1/2 tsp each.

Cooking method:

Grate the root vegetables into long strips using a special grater.
Next, you need to add sugar, salt, ground coriander, pepper. Then pour in vinegar with sunflower oil.
Peel the garlic, pass through the garlic press directly onto the salad base.
Take a large and fresh pepper, cut into thin and long strips, add to the base.
Thoroughly mix all the ingredients, then remove the finished dish to the side for about an hour. During this length of time, the carrots will release juice.

without vinegar

Cooking time: 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 263 kcal per serving.
Purpose: for any meal, except breakfast.
Cuisine: Korean.
Difficulty: easy.

If for some reason you cannot use vinegar, then you can prepare a Korean salad without this component. The salad prepared according to the recipe described below can be stored in the refrigerator for no more than 1-2 days - remember this. As a seasoning, you can use black pepper, chili, curry, coriander, garlic and herbs, for example, fresh cilantro. For more fast food It is best to use ready-made seasoning, which is sold in packs.

Ingredients:

carrots - 7 pieces;
vegetable oil - 1/2 cup;
salt - 1 tsp;
garlic, seasoning - to taste.

Cooking method:

Peel the vegetables, chop them into strips - to quickly solve this problem, use a special grater.
Add salt, leave the base for half an hour so that it gives juice.
Be sure to drain the juice so that the base of the salad is not overly wet.
Finely chop the garlic, add to the carrots. Drizzle with vegetable oil, such as sunflower oil.
Mix thoroughly. Let the carrots stand for about two hours before eating.

With onion

Cooking time: 20-30 minutes.
Servings: 2 persons.
Calorie content of the dish: 556 kcal per serving.
Purpose: for any meal, except breakfast.
Cuisine: Korean.
Difficulty: easy.

Hearty and really very delicious option is Korean carrot with onion and chicken. The finished dish can be safely served even at the festive table, it will decorate it even more, because you always want to taste something new. Cooking this version of carrots is not as difficult as it might seem initially, the only point is that there are a few more steps here.

Ingredients:

carrots - 2 pieces;
onions - 1/2 pieces;
chicken fillet - 200 g;
vegetable oil - 4 tbsp. l.;
garlic - 2 cloves;
greens - 1/2 bunch;
coriander, seasoning for chicken - 1/4 tsp each;
fresh basil - 1/4 bunch;
soy sauce - 2 tbsp. l.;
vinegar 9% - 1 tbsp. l.;
red pepper (hot), salt - to taste.

Cooking method:

Prepare freshly ground spices to grind in a mortar.
Grate the root vegetables, sprinkle with lemon sauce or vinegar, salt.
Finely chop the basil with fresh herbs.
Onions should be chopped, then fried until a brown crust appears. Then delete it - you don't need it anymore.
Fry the poultry fillet, adding soy sauce, poultry spices.
It remains to combine all the components and squeeze the garlic into the resulting salad using a press.

Carrots in Korean, as in the market

Cooking time: 30-40 minutes.
Servings: 10 persons.
Purpose: for any meal, except breakfast.
Cuisine: Korean.
Difficulty: easy.

The main secret of the taste of the dish, which can be purchased on the market, is the use of a flavor enhancer such as monosodium glutamate. You will not get anything good from using it, on the contrary, try to avoid using such an additive. To prepare Korean carrots that will taste like those on the market, use the recipe below. As a result, you will receive a dish with the same qualities as purchased products.

Ingredients:

carrots - 1 kg;
vegetable oil - 100 ml;
garlic - 2-4 cloves;
seasoning for Korean carrots (without salt) - 20-40 g;
vinegar, sugar - 1 tbsp. l.;
salt - to taste;
onion, red pepper (ground) - optional.

Cooking method:

Grate all the root vegetables on a special grater, sprinkle with about 2 tablespoons of salt, fill with water. Stir, leave for an hour.
After one hour, drain the water, try the carrots - if they turn out to be salty, then rinse clean water, press.
Sprinkle with prepared seasoning, mix.
Add sugar, vinegar, mix and close the lid.
Heat oil in a frying pan, add spicy pepper by varying the amount to your liking. Put a finely chopped onion - it will give off its taste, but is not used in the dish itself.
Strain the oil, fill it with a base. Stir, add garlic.
Cover the salad with a lid. Leave to marinate overnight in the refrigerator.

Korean Quick Carrot

Cooking time: 20-30 minutes.
Servings: 8-10 persons.
Calorie content of the dish: 130-140 kcal per 100 g.
Purpose: for lunch, dinner.
Cuisine: Korean.
Difficulty: easy.

By choosing the right recipe for the right recipe, you can cook this Korean dish 5-10 minutes faster, which will allow you to set the table sooner. True, in order for the salad to acquire the necessary taste, you still have to wait at least half an hour until it is saturated with all the ingredients used. Cooking it is very simple - you do not need great culinary skills.

Ingredients:

carrots - 600 g;
sunflower oil - 1/2 tbsp.;
vinegar - 2-3 tbsp. l.;
salt, sugar, black pepper (ground) - 1 tsp each;
garlic - 2-3 heads;
coriander, cloves, ground Bay leaf- taste.

Cooking method:

Grate the root vegetables with a long thin straw.
Bring the oil to a boil, pour over the carrots.
Squeeze the garlic on top.
Add pepper, spices, sugar, salt to the resulting mass.
To improve the taste, it is desirable to let the dish brew.

Video

Korean Carrots, Very Easy and Delicious (Korean Style Carrots Recipe, English Subtitles)

How to cook Korean carrots at home - step by step recipes with photo

Korean-style carrots, due to their piquancy and moderately spicy taste, can be either an independent snack or combined with various products in salads. In addition, it is often put in dishes with Asian funchose noodles. There are also unexpected ingredients in recipes, for example, oranges or kiwi, which go well with carrots.

How to cook Korean carrot

In the Soviet Union, a dish that included spiced cabbage gained popularity. However, the cabbage had to be certainly Beijing. It was extremely difficult for a Soviet person to get it, so ordinary carrots began to be used as a substitute. This did not spoil the interesting dish at all, it just made it completely different.

Cooking Korean carrots in this way was not practiced for long, over time a separate recipe appeared. The point was to reduce the sweetness of the vegetable by infusing it with garlic flavor and seasoning it with spices. Before you make a Korean carrot, you need to cut it finely, and then mix it with garlic, ground peppers, coriander or sesame seeds and vegetable oil.

Korean carrot salad recipe

It is a mistake to think that an orange vegetable plays a major role in this type of cold appetizers. Its amount is about the same as other ingredients. Recipes for salads with Korean carrots vary in complexity. Some are delicious when you add a small number of different products, for the preparation of others you will have to stock up thoroughly and spend a lot of time. However, the components can be quite simple, for example, sausage or ham is often added to salads. Or you can use more unusual foods, such as squid or corn.

With chicken

Chicken meat, especially breast, which contains a large proportion of protein, is often placed in vegetable salads to make them more satisfying. Korean carrot salad with chicken is a great combination, as the vegetable eliminates the dryness of the fillet pieces, while retaining all of its piquancy. Even children will like such an appetizer, and you can eat it as in summer time, as well as in winter.

Ingredients:

chicken breast - 300 g;
Korean carrots - 330 g;
egg - 4 pcs.;
cheese - 180 g;
mayonnaise - 150 g;
salt.

Cooking method:

Boil chicken fillet and eggs.
Cut the finished chicken meat into pieces or disassemble into fibers.
Grind the boiled proteins and yolks separately.
Cheese must be grated.
Before preparing the salad, find a deep dish so that all the layers fit. Lay the breast, carrots, cheese, proteins and yolks, spreading the components with a mayonnaise net.

With smoked chicken

For many housewives, the upcoming holidays do not add optimism, but, on the contrary, throw food for painful thoughts about what to cook. In the summer, when vegetables from your own garden are available, there are more options, but before the New Year's celebration, you have to innovate and invent unusual recipes from store products. In such a situation, a salad of Korean carrots and smoked chicken will save you with its simplicity and originality.

Ingredients:

smoked chicken leg - 2 pcs.;
Korean carrots - 220 g;
cucumber - 3 pcs.;
egg - 5 pcs.;
onion - 2 pcs.;
mayonnaise sauce - 100 g.

Cooking method:

Grate hard-boiled eggs on a coarse grater.
Peel the onions, chop them finely, fry a little until transparent.
Cucumbers cut into small cubes or pass through a grater.
Separate the smoked meat from the bones, cut it into square pieces.
Put the chicken on the bottom of the salad bowl, put the onion, eggs and cucumber on top. The dish is completed with Korean-style carrots, which can be decorated with herbs. Lightly grease the ingredients with mayonnaise sauce.

With mushrooms

Mushrooms fit perfectly into almost any dish, successfully combined with beef, pork, chicken or vegetables. As a rule, such food is prepared from white mushrooms, since they are easy to find at any time of the year. layered salad with Korean carrots and mushrooms will allow you to enjoy all the ingredients separately or, if you wish, mix them together.

Ingredients:

champignons - 300 g;
Korean carrot - 155 g;
beef tongue- 400 g;
onions - 1 pc.;
egg - 3 pcs.;
mayonnaise - 120 g;
salt.

Cooking method:

Boil the beef in salted water. This should take at least an hour and a half. After cooking, transfer the meat to cold water.
Remove the skin from the tongue, cut into strips.
Hard boiled eggs should be cut into small pieces.
Cut the mushrooms, peel the onion, chop it. Fry both ingredients in a pan.
This salad does not have to be layered, so gather all the prepared ingredients, add Korean carrots. Season everything with mayonnaise and mix well.

With crackers

There are dishes that are as easy to prepare as an omelet. These include Korean carrot salad, for which you do not need to spend a lot of time and products. However, even such a simple, at first glance, snack can be diversified, making it interesting and memorable for guests and household members. A dish with crackers is inferior in satiety to meat ones, but this does not make it less tasty. To increase the calorie content, you can add beans to the composition.

Ingredients:

crackers - 180 g;
carrots in Korean - 280 g;
canned beans - 400 g;
cheese - 150 g;
mayonnaise - 200 g.

Cooking method:

Open a jar of beans, get rid of excess liquid, rinse with running water. Place in the bottom of a salad bowl.
Put carrots on top, do not mix.
Rub the cheese on a grater, transfer to a salad bowl.
Add mayonnaise, mix all ingredients together.
Crackers can be pre-dried at home or you can buy them in the store. They are placed before serving on the table so that they do not have time to soak.

With liver

If you do not want to use beef tenderloin in cold appetizers, but want to save it for the main course, then you can opt for offal. The liver is very useful, but few people like to eat it as a separate product. In this case, you can dilute it with vegetables. Salad with liver and Korean carrots, where mayonnaise acts as a dressing, turns out to be moderately high-calorie and appetizing.

Ingredients:

Korean carrot - 320 g;
beef liver- 480 g;
onion - 1 pc.;
salt;
pepper;
mayonnaise.

Cooking method:

Peel the onion, chop it into half rings.
Before you cook the liver, you need to remove the films from it and rinse well. Cut offal into small pieces.
If the carrot is cut into long strips, then it should be chopped a little.
Put the onion in the pan, fry it a little until golden. Move the liver there and fry for another 7 minutes, not forgetting to stir.
Cool the onion-liver mixture, put in a salad bowl, add carrots. Season with mayonnaise, salt, pepper and mix thoroughly.

With crab sticks

The combination of foods that are opposite in taste is often very successful. You can combine spicy carrots with sweetish squid or more budgetary crab sticks. As an addition, you can choose a component with a neutral taste, for example, eggs. If you like a sweetish aftertaste, then you can add prunes to a salad of Korean carrots and crab sticks to enhance it.

Ingredients:

crab sticks- 120 g;
Korean carrot - 120 g;
Bulgarian pepper - 1 pc.;
cucumber - 1 pc.;
tomato - 1 pc.;
mayonnaise - 140 g.

Cooking method:

Cut the sticks into small strips. In this recipe, if desired, they can be replaced with squid meat.
Wash the pepper, remove the seeds from it. Cut into small sticks.
Washed cucumber and tomato also need to be finely chopped. You can remove the skin from the cucumber, but this is not necessary.
Put the layers in a salad bowl: carrot, pepper, crab sticks, tomato and cucumber. Before laying out each subsequent ingredient, coat the previous one with mayonnaise.

Salad Delight

Every housewife wants her culinary products to be admired and asked for treats again and again. Layered salad Delight with Korean carrots will help you surprise your friends. At first glance, there is nothing unusual in it: all products are ordinary, but their good combination makes the taste of the dish unique. In addition, filing can be done in original style to make the appetizer look appetizing, as in the photo.

Ingredients:

chicken fillet - 250 g;
Korean carrots - 155 g;
mushrooms - 280 g;
onion turnip - 1 pc.;
cucumber - 1 pc.;
mayonnaise.

Cooking method:

Boiled mushrooms and chicken must be cut into strips. Do the same with the cucumber.
Onion you need to chop in half rings and send to fry. Put the mushrooms there, salt.
The bottom of the salad bowl must be greased with mayonnaise, on which put the onion-mushroom mass. Make a mayonnaise net.
Chicken fillet is laid out on top, and then carrots.
top layer will become a cucumber. The dish turns out not only tasty, but also beautiful, as in the photo.

hedgehog

Serving plays a huge role in the perception of salads on the festive table. A snack made in the form of a cute prickly animal, which is even a pity to eat, will not leave anyone indifferent. In cookbooks containing the Hedgehog salad recipe, there are photos that help form the final version of the dish. However, you can equip own fantasy and form the animal from memory.

Ingredients:

Korean carrot - 380 g;
chicken breast - 220 g;
cheese - 230 g;
onion - 1 pc.;
mushrooms - 180 g;
egg - 3 pcs.;
mayonnaise;
olives;
greenery.

Cooking method:

Boil the chicken fillet, finely chop. Place lettuce leaves on the bottom of the dish, and chicken pieces on them, forming a drop shape. Spread with mayonnaise.
Cut the onion and mushrooms, fry them until tender. Transfer to chicken. Draw a mayonnaise grid.
boiled eggs grate on a coarse grater, lay on top of the chicken. This will be the next layer.
Grate cheese, put on a narrow part of the salad. This will be the muzzle of the animal.
Put a carrot on the body of the hedgehog, forming thorns.
Make a nose with eyes from olives, and you can put several small whole mushrooms on the back of the animal.

glutton

There is an opinion that you can’t eat enough salad because of its lightness and quick digestibility by the body. However, this only applies to combinations of different vegetables, which really do not have a high calorie content. Salad Obzhorka with Korean carrots, on the contrary, is very satisfying and can replace the main dish, which is how it got its name.

Ingredients:

Korean carrot - 120 g;
smoked chicken fillet - 220 g;
pickles - 200 g;
champignons - 140 g;
prunes - 150 g;
salt;
mayonnaise.

Cooking method:

Soak prunes in warm water while preparing the remaining components.
Wash the mushrooms, cut into slices. Fry them a little without oil, along with carrots.
Chop cucumbers into small strips, and chicken breast into cubes.
Squeeze the prunes, cut into small pieces.
Put all the prepared ingredients in a salad bowl, salt, season with mayonnaise and mix.

with cucumbers

When dishes are stacked in layers, their set may depend on the choice of each hostess. It is believed that almost any vegetable is combined with each other. So a fresh cucumber without a pronounced aftertaste will be an excellent pair for spicy carrots. The spiciness will decrease slightly, allowing you to feel the final taste of the food. Salad with Korean carrots and cucumber - a frequent guest holiday tables because of the quick and easy preparation.

Ingredients:

fresh cucumber - 2 pcs.;
carrots in Korean - 500 g;
crab meat - 420 g;
green pea- 1 jar;
mayonnaise.

Cooking method:

Crab meat must be cut into small strips.
Remove the skin from the cucumbers, cut into short strips.
Put both components in a salad bowl, add carrots and peas.
The future salad must be mixed well, pre-seasoned with mayonnaise.

Delicious salads with Korean carrots - cooking secrets

Each housewife decides to buy an important component of a snack or cook on her own. When making at home, you can control the spiciness and be sure of the product's shelf life. This moment is very important, because salads with the addition of Korean carrots are distinguished by their freshness. If you went to the store for a vegetable ingredient, then make sure that its color is uniform, do not allow large particles of spices to get in.

Video

Salad with Korean carrots is suitable for both a holiday and an ordinary day, we always want to surprise guests and family with something special. But it is not always possible to use exotic products. In such cases, Korean carrots come in very handy. It would seem that nothing special, ordinary carrots, but the seasonings added to it make its taste unusual and give the salad a certain peculiarity.

Korean carrots are very easy to find and the price is affordable for everyone. She gained popularity not so long ago, but has already managed to become one of the most popular ingredients in holiday salads.

The recipe for real Korean carrots does not include onions and garlic. Real recipe includes only salt, pepper and spices.

How to cook a salad with Korean carrots - 16 varieties

A fairly simple salad that can be prepared both for a holiday and every day.

Ingredients:

Liver - 500 gr
Carrots in Korean - 300 gr
Onion - 150 gr
Fresh mushrooms (champignons) - 400 gr
Vegetable oil, salt, mayonnaise, dill, milk - to taste

Cooking:

Cut the onion into half rings and fry vegetable oil. Peel the liver from films, cut into small cubes and soak in lightly salted milk. Add the liver to the fried onion and fry until tender. Then fry the mushrooms and mix them with liver, carrots and chopped dill. Pour mayonnaise and let it brew a little.

The liver should be soaked in milk before cooking so that it becomes softer and excess bitterness is gone. It takes 10-15 minutes to soak.

A very interesting recipe for a delicious and light salad.

Ingredients:

Chicken fillet- 350 gr
Carrots in Korean - 350 gr
Corn - 1 can
Hard cheese - 200 gr
Bulgarian pepper - 1 pc.
Mayonnaise - to taste

Cooking:

Boil the chicken and cut into cubes. Grate cheese on a coarse grater and mix with chicken. Pepper clean and cut into strips. Add peppers, carrots and corn to chicken and cheese. Before serving, pour mayonnaise and mix.

Highly delicious salad, which will be a great decoration for your holiday table.

Ingredients:

Chicken fillet - 200 gr
Carrots in Korean - 100 gr
Hard cheese - 100 gr
Eggs - 4 pcs
Mayonnaise and herbs - to taste

Cooking:

Boil chicken fillet and eggs. Then, finely chop the cooled meat, chop the carrots and grate the cheese on a fine grater. Lay everything in layers: 1st layer - chicken fillet, 2nd - carrots, 3rd layer - grated egg yolks, 4th layer - cheese. Each layer must be greased with mayonnaise. Grate the yolk on top and garnish with herbs.

Delicious salad with a rich mushroom flavor.

Ingredients:

Champignons - 200g
Hard cheese - 100g
Onion - 1pc
Eggs - 4pcs
Boiled chicken fillet - 300g
Korean carrot - 200g
Mayonnaise, salt - to taste

Cooking:

Boil chicken and eggs. Saute mushrooms and onions well. Cut the eggs and chicken into cubes, chop the carrots slightly. Lubricate the bottom of the salad dish with mayonnaise, and put the mushrooms on top. Then lay the chicken on top of the mushrooms and grease with mayonnaise. Then we lay out the eggs and also grease with mayonnaise. The final layer is a Korean carrot, which is also smeared with mayonnaise. Top the salad with grated cheese.

Very fast and tasty salad.

Ingredients:

Onion - ½ piece
Canned corn - ½ can
Carrots in Korean - 100 gr
Smoked chicken fillet - 150 gr
Croutons - 100 gr
Mayonnaise - to taste

Cooking:

Scald chopped onion with boiling water. Cut chicken into cubes and mix with carrots and corn. Then add the onion. Before serving, pour salad with mayonnaise and sprinkle with croutons.

The salad has a very unusual, but pleasant combination of ingredients.

Ingredients:

Hard cheese - 150 gr
Chicken fillet - 1 piece
Carrots in Korean - 200 gr
Oranges - 1 pc.
Egg - ¾ pcs
Mayonnaise - to taste

Cooking:

Boil chicken and eggs. Then cut the meat and orange into cubes, and grate the cheese and eggs. The salad is laid out in layers: 1st layer - meat, 2nd layer - Korean carrots, 3rd layer - orange, 4th layer - eggs, 5th layer - cheese. Each layer, except for cheese, is smeared with mayonnaise.

Unusual combination and unique taste.

Ingredients:

Chicken fillet - about 400-450 grams
Kiwi - 2 pieces
Eggs - 5 pieces
Apples - 2 pieces of medium size
Cheese - about 250 grams
Korean carrot - about 200 grams
Mayonnaise - about 350 grams

Cooking:

Boil chicken and eggs. Finely chop the meat. Then we separate the yolks from the proteins. Peeled kiwi cut into thin quarter rings. Carrots also need to be finely chopped. Grate cheese and apples on a coarse grater.

We spread the first layer of lettuce - meat and grease with mayonnaise. The second layer is kiwi, no need to lubricate. Then we rub the squirrels and grease with mayonnaise, followed by apples and also with mayonnaise. Then grated cheese and grease with mayonnaise, and Korean carrots on the cheese, grease with mayonnaise. Last layer- grated egg yolks. They serve as a decoration and are not smeared with mayonnaise.

It takes no more than 15 minutes to prepare this salad. The combination of products gives a unique taste that you can not help but like.

Ingredients:

Crab sticks - 130 gr
Seaweed - 200 gr
Carrots in Korean - 150 gr
Cucumbers - 2 pcs
Olive oil- taste

Cooking:

Cut crab sticks and cucumbers into thin strips. Mix all ingredients and pour over olive oil.

The time spent preparing the salad will not go in vain. You will be satisfied with the prepared dish.

Ingredients:

Pickled mushrooms - 1 can
Boiled sausage - 300 gr
Carrots in Korean - 200 gr
Hard cheese - 200 gr
Potato - 3 pcs
Pickled cucumbers - 3 pcs
green onion- 1 bunch
Dill - 1 bunch
Mayonnaise - to taste

Cooking:

For a salad, you need dishes with straight walls. Lay the mushrooms on the bottom with the caps down. Spread chopped greens on top. Put chopped boiled potatoes on top of the greens and grease with mayonnaise. Put chopped cucumbers on potatoes and also grease with mayonnaise. Next, we do the same with sausage, and then carrots. The final layer is grated hard cheese.

Turn the dish over onto a plate and serve.

If you need to cook potatoes faster, add a little butter to boiling water.

The appearance of the salad, combined with an unsurpassed taste, will amaze guests.

Ingredients:

Chicken thigh - 2 pcs
Fried mushrooms - 100 gr
Hard cheese - 100 gr
Carrots in Korean - 200 gr
Olives, mayonnaise, salt, pepper, herbs - to taste

Cooking:

Finely chop the boiled meat and carrots. Leave some carrots for garnish. We divide the cheese into two unequal parts: three on a large grater, and a smaller one on a fine grater. Mix carrots, mushrooms, meat and large cheese with mayonnaise, salt and pepper, if necessary. On a flat dish we form a hedgehog from lettuce. The head is sprinkled with fine cheese, and the body with carrots. We make spines, eyes and a nose from olives. We decorate the dish with greenery.

Quick, tasty and original salad for every day.

Ingredients:

Potato - 6 pcs
Carrots in Korean - 100 gr
Smoked meat - 150 gr
Mayonnaise - to taste

Cooking:

Boil the potatoes and cut into cubes, and cut the meat into thin strips. Mix all the ingredients and season with mayonnaise.

An unusual salad, which can even be called exotic due to its composition.

Ingredients:

Mussels - 500 gr
Tomatoes - 18 pieces
Gherkins - 10 pcs
Carrots in Korean - 450 gr
Lettuce and tartar sauce - to taste

Cooking:

Lettuce leaves are laid out on a plate. Then diced tomatoes are laid out on top and poured with sauce. Put mussels and thin slices of gherkin on top of the tomato. Put carrots on top in the form of a hat. The "hat" should hide all other ingredients. You can add salt and pepper if desired.

The recipe for this salad is very popular on the Internet.

Ingredients:

Crab sticks - 200 gr
Carrots in Korean - 200 gr
Hard cheese - 100 gr
Eggs - 4 pcs
Garlic clove - 1 pc
Greens - 20 gr
Salt, pepper, mayonnaise - to taste

Cooking:

Boiled eggs and crab sticks cut into cubes. Add carrots, chopped herbs and garlic. Add salt, pepper and pour mayonnaise, mix.

Funchoza is an Asian dish made from dried noodles. It is also called glass noodles.

Ingredients:

Carrots in Korean - 270 gr
Rice noodles - 200 gr
Red onion - 1 pc.
Ground chili pepper - to taste
Chili pepper - 1 piece
Garlic - 1 piece
Olive oil - 2 tbsp. l.
cilantro, dill, sea salt, ground black pepper - to taste

Cooking:

Cut the onion into thin rings, add finely chopped cilantro and dill, and chopped garlic clove to it. Season vegetables with dry and fresh chili peppers. Pour boiling water over rice noodles and leave until soft (5-7 minutes). Mix vegetables with funchose and carrots, mix well. Add salt and pepper to taste, leave for 10-15 minutes and serve.

Rice will not boil or stick together if you add a couple of tablespoons of cold milk to the water in which it is boiled.

The salad is tossed just before serving.

Ingredients:

Carrots in Korean - 200 gr
Canned corn - 1 can
Smoked sausage - 300 gr
Cucumbers - 300 gr
Mayonnaise - 300 gr
Chips - to taste

Cooking:

Break the chips, cut all the products into thin strips and lay out in the form of chamomile. Top with mayonnaise and serve.

Ingredients:

Smoked chicken breast - 150-200 gr.
Korean carrots - 200-250 gr.
Corn - 100-150 gr.
Bulb - 1-2 pcs.
A bag of crackers

Cooking:

Cut the onion into small cubes and scald with boiling water. Cut the chicken into cubes and mix with chopped carrots. Then add corn and stir. Add onion and mayonnaise, mix everything again. Before use, add croutons and, after mixing, serve to the table.