How to make a carrot in Korean at home

Korean carrot (carrot) is an easy-to-cook home-made and very tasty snack, loved by many. It is a light vegetarian dish with lots of spices and low calorie.

Main Ingredient Cleaning Tips

  1. Before cleaning, thoroughly rinse the carrot under running water.
  2. Young carrots have a delicate skin that easily lags behind when rinsed with warm water and rubbed with a sponge.
  3. It is better to scrape a layed vegetable with a sharp knife or use a special vegetable peeler for potatoes.
  4. A metal scraper sponge is an indispensable tool for cleaning large quantities of carrots, subject to limited time. Evenly scrub the skin, sweeping the surface of the vegetable with a sponge.
  5. Rinse the vegetable again under running water before rubbing.

Seasoning for Korean carrot

The store sells a large number of ready-made sets of spices for carrots in Korean. If desired, better prepare the seasoning in Korean at home. I offer a classic simple recipe.


  • Granulated or dried garlic,
  • Ground pepper (red and black),
  • Salt,
  • Ground coriander.

Adding the last component gives the dish a characteristic nut-spicy flavor, for which we love carrots.

Classic Korean carrot recipe


  • Carrots - 1 kg,
  • Garlic - 1 big head,
  • Vinegar - 4-5 tablespoons,
  • Sugar - 3 large spoons,
  • Sunflower oil - 100 ml,
  • Salt, coriander, black ground pepper - to taste.


  1. Fresh carrot carefully my. Gently grind. I take a special carrot grater for rubbing a thin straw.
  2. I add vinegar to the vegetable, pour in vegetable oil, pour sugar in it. I shift the garlic passed through the press. Salt, seasoned with black pepper and coriander.
  3. Stir the mixture. I taste it. Depending on your taste preferences, pepper or add other spices.
  4. I remove the Korean-style snack to marinate for 2-3 hours in the fridge, remembering to cover the plate with the top.

Korean carrots for the winter in banks


  • Carrots - 1.5 kg
  • Garlic - 9 cloves,
  • Water - 3.5 cups,
  • Sugar - 9 large spoons,
  • Salt - 1.5 tablespoons,
  • Vegetable oil - 300 ml,
  • Vinegar 9 percent - 5 large spoons,
  • Ready-made mix of spices for Korean carrots - 1 big spoon.


Helpful advice. If there is, use a special device - an electric shredder-grater. Thanks to the device, the process of cooking carrots in Korean will accelerate several times.

  1. I rub a vegetable on an ordinary large grater.
  2. I clean the garlic. I take a special garlic press. I lay each clove and grind.
  3. I mix the grated vegetable with garlic passed through the press. Add a special blend of spices for cooking in Korean. I mix. Leave for 20-30 minutes.
  4. Thoroughly wash 0.5 liter cans. Sterilized.
  5. I spread the vegetable mixture in cans, leaving 1–2 cm of free space up to the neck.
  6. In a large pot pour water. Put sugar and salt. Pour vegetable oil and add vinegar. I turn on the fire above average. I bring water to a boil, boil for at least 2 minutes.
  7. Pour hot marinade in banks. I close the lids and set the banks on the floor. I close the blanket tightly. Leave to cool to room temperature. Blanks can be stored in a cool place without direct sunlight.

Recipe without sterilization with onion passivation


  • Carrots - 700 g,
  • Onion - 1 piece,
  • Spices for vegetables in Korean - 2 teaspoons,
  • Garlic - 2 cloves,
  • Vinegar - 2 large spoons,
  • Salt - 1 tsp,
  • Sugar - 1 small spoon.
  1. Cut carrots into thin straws or rub on a grater. I pour sugar and salt. I mix. Add a mixture of seasonings, pour vinegar. I give vegetable preparation to insist 3-4 hours.
  2. I'm cooking onion roasting. I clean onions, fry in vegetable oil (half a tablespoon is enough) to a light golden state. Add to carrots.
  3. Finely chop the garlic. I shift to the carrot in Korean. I insist the dish 30-60 minutes. I put it in the jars and close the lids.

Preparations without sterilization will keep freshness for a long time, but it is recommended to eat Korean-prepared carrots for 45-60 days.

Quick recipe with quick marinade

Very simple Korean carrot cooking technology with a minimal amount of ingredients and a very fast marinade. To taste, add more spices.


  • Carrots - 500 g,
  • Garlic - 2 things,
  • Ground black pepper - 1 tsp,
  • Sunflower oil - 10 g,
  • Soy sauce - to taste.


  1. My vegetables, brush my. I rub on a grater.
  2. I take the pan. Pouring vegetable oil. I warm up on high heat. Spread chopped garlic. Add black pepper, mix and remove from heat.
  3. To the grated carrot add roasted garlic, mix. Pour soy sauce. I give brew for 20-30 minutes. Serving fast carrot in Korean on the table.

Homemade carrot in Korean without vinegar


  • Carrots - 3 things,
  • Lemon juice - 1 tsp.
  • Garlic - 3 cloves,
  • Sunflower oil - half a tablespoon,
  • Salt, ground black pepper - to taste.


  1. My and clean the carrots. I rub on a special grater to get a thin straw.
  2. I clean the garlic cloves. I pass through a special crush. Stir with carrot. Add salt, lemon juice, ground pepper. Carefully interfere.
  3. In the end, add vegetable oil to the finished carrot in Korean.

How to cook salad "Bunito"

The recipe for spicy boiled chicken and carrot salad in Korean.


  • Chicken fillet - 300 g,
  • Hard cheese - 200 g
  • Eggs - 4 Stuff,
  • Homemade Korean carrots - 350 g,
  • Mayonnaise - 150 g,
  • Salt, ground pepper, coriander - to taste,
  • Parsley - for decoration.


  1. Cooking chicken fillet in a saucepan. In a separate bowl, cook hard-boiled eggs.
  2. Extract the boiled meat. The broth after the chicken fillet turns out slightly rich. Feel free to merge. I shift the meat in a plate, leave to cool.
  3. I rub cheese on a fine grater. Brush boiled eggs. Separate the white from the yolk, grind on a grater. Protein rub on a large fraction, the yolk - on a small one.
  4. Chilled poultry meat cut into pieces. I cut it. Add salt and pepper, for a special flavor - spiced coriander.
  5. I take a large flat dish. Laying out layers, forming a beautiful salad, like mimosa. At the bottom of a large plate put chicken fillet. I pour the mayonnaise on top, then spread the Korean carrot. After the vegetable should be grated hard cheese. Squeezing mayonnaise.
  6. Add protein (be sure to water with mayonnaise), and grated yolks on top. I decorate the delicious salad with carrots in Korean style with fresh greens. I use parsley leaves.

How to make Korean carrots with eggplants

Delicious appetizer with an original combination of eggplant and carrot and spicy spices.


  • Blue eggplants - 3 things,
  • White Sesame - 1 big spoon,
  • Sunflower oil - 50 ml,
  • Soy sauce - 1 large spoon,
  • Garlic - 2 cloves,
  • Carrots - 2 things,
  • Onions - 2 heads,
  • Sugar - 1 tsp,
  • Ground coriander - half a teaspoon,
  • Nutmeg (in ground condition) - 1 pinch,
  • Salt - 1 big spoon,
  • Apple Cider Vinegar - 50 ml,
  • Fresh parsley - to taste.
  1. Carefully wash the vegetables. I remove the tails of the eggplant. Cut into strips. I shift to a large plastic dish, add salt and leave for half an hour.
  2. Onion cut into rings. Carrot rubbed on a grater (better special). Put to chopped vegetables nutmeg, coriander. I put the vegetable mixture aside. Do not fry.
  3. I take a deep pan. Pour oil and heat it up. Squeeze the sliced ​​eggplants, drain the juice. I fry over medium heat until a light blush appears.
  4. Hot eggplant put to carrot-onion mixture. Add vinegar, pour soy sauce. From above I spread the garlic crushed by means of a special press. In the end I sprinkle with sesame.
  5. Stir the ingredients thoroughly. From above I decorate with chopped parsley. I allow it to cool, cover with a lid and put it in the fridge for 2-3 hours. After infusion and cooling, a delicious eggplant-carrot snack in Korean is ready for serving.

Calorie carrots in Korean

Carrots, garlic and spices - not the most high-calorie combination of products, so the Korean snack can be considered a light dish. About 100-130 kilocalories per 100 g of product.

Despite the low energy value, the salad has a high content of vitamins and minerals, but you should not abuse the spicy food (especially with increased acidity of the stomach, other problems with the gastrointestinal tract). Use Korean-style carrots as an extra side dish to main courses, such as homemade lasagna, chickpea falafel, minced under the marinade.

Homemade Korean carrots - simple and unsophisticated, but very tasty snack. It is considered a welcome guest at any table, appropriate for everyday lunches and dinners (in moderation), and for a festive feast for the New Year, like a Russian party.

Prepare the dish at home by adding your favorite spices and adjusting the amount of vinegar, and do not buy ready-made preparations in grocery stores. So tastier and healthier!

Thanks for attention!

Watch the video: Easy Carrot Salad Russian "Korean" Carrot Salad Full Video Recipe (January 2020).

Leave Your Comment