- How to cook carrots in Korean. The subtleties of cooking Korean carrot salad
How to cook carrots in Korean. The subtleties of cooking Korean carrot salad
Some Housewives do not dare to cook carrots in Korean, preferring to buy ready-made salad at the supermarket. And it is in vain.
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Open a little secret – the carrot is not a traditional Korean dish. Moreover, the indigenous people of Korea didn't have the performances. His appearance this salad is obliged to Korean immigrants, replacing the carrot is the main ingredient of salad from Chinese cabbage.
Modified Korean salad-liked by the residents of the Soviet and post-Soviet space and now this appetizer feels confident not only on the festive tables, but many almost part of the daily diet.
The base of this salad is, as the name implies, carrots. It starts the cooking process. Taking away 1 kg juicy fresh carrots, thoroughly washed and cleaned, then RUB in special grater, it is just called a grater for carrots in Korean.
Rubbed carrots, don't forget to press it well, otherwise the salad will get watery and tasteless.
To the pulverized carrots should add 1 tablespoon sugar, 2 teaspoons salt and 3 tablespoons of 9% vinegar, then mix thoroughly with your hands.
The amount of ground red hot pepper that you want to add to the salad, choose yourself, based on your own taste preferences. It is recommended to start with 1/2 teaspoon, adding more as necessary.
The carrot is impossible without oil. It doesn't have to be sunflower – you can use olive, corn, cottonseed or melted.
100 ml of vegetable oil poured into a pan and thoroughly calcined. How not to overdo it and not to bring oil to a boil, at which it formed a harmful carcinogenic substances? Very simple! Throw into the oil a normal match and put the pan into the fire. As soon as the match in the oil will ignite, immediately remove the pan from the heat.
Many in order to give the oil a special fragrance, in it fry the chopped onion or garlic, which are then necessarily removed from the oil.
By the way, did you know what explains a distinct taste store-bought salad? The addition of the well-known flavor enhancer monosodium glutamate E621.
Left to water the carrots the heated oil, stir and then add fragrant black pepper and a few passed through the press garlic cloves. Otherwise, the pepper from exposure to high temperatures will lose its flavor, and the garlic turns a very unattractive shade of bluish-green color.
When the carrot has cooled, its taste and, if necessary, add salt. The finished dish infuse at room temperature, then placed in a refrigerator. The shelf life of the Korean carrot salad in a tightly closed container – 10 to 15 days.