Korean carrot seasoning

Korean carrots or Korean carrots are a kind of savoury salad made from fresh carrots that are crushed in a certain way, garlic, sunflower oil and a variety of seasonings. Notably, the dish is a resourceful invention of Soviet Koreans that originates from traditional Korean cuisine.

The fact is that Korean carrots come from a Korean dish called kimchi, which is Beijing cabbage with spices. And due to the fact that during the Soviet Union this outlandish product was almost impossible to get hold of, it was necessary to partially replace it with always available carrots. Moreover, over time, the sweet orange vegetable completely supplanted Beijing, becoming the main component for the preparation of carrots in Korean, so popular today.

Today, lovers of this sharp meal can easily buy a salad at a nearby store. However, more and more hostesses do not stop cooking carrots in Korean at home. There are a great many recipes for preparing this dish, but the composition of the salad remains unchanged, which, along with the main component (carrots), includes another one - Korean carrot seasoning.

You can buy carrot seasoning in Korean ready-made form - the factory mixture is selected in such a way that all spices and spices perfectly complement each other. Undoubtedly, this Korean carrot seasoning makes it easy to make this delicious and original dish at home.

Korean carrot seasoning composition

The composition of the carrot seasoning in Korean is incredibly simple - dried or granulated garlic, ground red and black pepper, table salt, as well as ground coriander (cilantro seeds). It's the addition of the latest spice that makes the dish easily recognisable with a distinctive nutty-spicy tinge. It is clear that there should be no artificial food additives in the composition of the carrot seasoning in Korean - this is a completely natural product.

In addition, the additional ingredients in the composition of the carrot seasoning in Korean are granulated sugar and table vinegar, which give the carrots chopped with a thin straw a savoury and barely detectable sweet and sour note.

The very process of cooking carrots in Korean at home is also difficult, but even in such a matter there are its own subtleties. First of all, in order to make carrots crisp, it is recommended to soak it in cold water. The second important point is the use of vegetable oil, in which onions are fried. It is mixed with carrot seasoning in Korean only at a temperature of 80-90 degrees - this significantly increases the activity of essential oils that are found in the spices used.