Korean carrots – a simple recipe for a delicious winter appetizer

Korean carrots are a spicy and delicious snack that can be found and purchased at any time of the year. But it is much more pleasant to prepare such a simple and at the same time gourmet dish in the fall, when the carrot harvest is just beginning. In addition, many recipes will allow you to make preparations of the root vegetable for the winter. When rolled up in glass jars, it will last for a year, and when eaten, it remains fresh and crispy.

The FoodOboz editorial team will tell you the story of the origin of Korean carrots and share a simple recipe for a winter snack.

The origin of Korean carrots

Few people know that Korean carrots are not exactly an indigenous Korean dish. And even if you try to order it in a Korean restaurant, the waiter will look at you with great surprise. This carrot was first talked about in Soviet times. Korean immigrants who came to the USSR did not find Peking cabbage in stores, which they use to make the national spicy dish kimchi. They decided to replace it with carrots. Later, Ukrainians adopted the cooking method.

Korean carrots for the winter

Ingredients:

• Carrots - 1 kg
• Garlic - 1 head
• Red hot pepper - 1 pc
• Coriander - 0.5 tsp
• Ground black pepper - to taste
• Vinegar - 3 tbsp.
• Oil - 1 tbsp
• Sugar - 6 tbsp.
• Salt - 4 tbsp.
• Water - 0.5 liters

Method of preparation:

1. Wash, peel, and grate the carrots on a special grater. Chop the garlic, add to the carrots, and mix.
2. Put pieces of red hot pepper on the bottom of the jars. Fill the jars with carrots and garlic and cover with boiling water for 10-15 minutes.
3. Add salt, sugar, vinegar, spices, and oil to the prepared water. Put the marinade on the fire, bring to a boil, and boil for 1 minute.
4. Drain the water from the jars and immediately pour the hot marinade over the Korean carrots. Roll up the jars, turn them over, and wrap them in a blanket.
5. Leave the Korean carrots to cool completely and store in a cool place.