Korean carrots with onions
4 servings
20 minutes
Korean-style carrots with onions is a vibrant dish that came to us thanks to the Korean diaspora in the former USSR countries. It combines the freshness of carrots, the spiciness of spices, and the richness of aromatic oil. The thin strips of carrot absorb the spicy notes of coriander and red pepper, while hot oil reveals all flavor nuances, making the dish especially fragrant. The light acidity of vinegar is balanced by the sweetness of sugar, and garlic adds zest. The dish is perfect as an appetizer, side dish, or complement to meat dishes. After marinating, the carrots become tender, rich, and infused with flavors, creating a perfect blend of freshness and spiciness. The popularity of this dish speaks for itself: it remains a favorite on many family tables, perfectly complementing both everyday and festive meals.
1
Grate the carrot on a special grater or cut it into long thin strips.
2
Add sugar, red pepper, and salt to the carrot. Mix well.
- Sugar: 1 tablespoon
- Ground red pepper: 0.5 teaspoon
- Salt: 0.5 teaspoon
3
Chop the onion and fry it in vegetable oil until dark golden. Then remove the onion — we don't need it (though you can add it to the carrot, nothing will happen). Remove the oil from the heat, let it cool slightly, and add vinegar.
- Onion: 500 g
- Vegetable oil: 100 ml
- Vinegar: 1 teaspoon
4
Pour hot oil over the carrots and mix. Add garlic pressed through a garlic press. Mix everything well.
- Vegetable oil: 100 ml
- Garlic: 3 cloves
5
Let it sit for 2-3 hours before use.
