Hello Hive bloggers!
Today there will be one of the Korean Carrot recipes. The one that is closer to traditional and can be eaten without a side dish. Just like a salad. As you already understand, I really love carrot recipes. :)
Still not much positive! And cool emotions!
Let's start cooking Carrots in Korean. For this we need:
Markov 2 large
Salt 1 teaspoon
Sugar 1 tablespoon
Coreander 1 teaspoon
Black pepper 1 teaspoon
Vinegar 1 tablespoon
Tools:
Knife
Deep bowl
Korean carrot grater
Garlic crush
Now we need to prepare our carrots. First you need to wash and clean it. As always, I did not photograph this process. But I think you can handle it :) After peeling the carrots, you need to grate them. And if before I grated it using a regular grater. Now I have a special grater. Which cuts carrots into long strips.
The most important thing is to follow the order in which certain ingredients are added. Since oil neutralizes spices and they are very poorly absorbed into carrots. That's why we first add the spices and then add the oil. Let's start by adding: Sugar and salt, as well as coreander and black pepper.
Add vinegar and stir. Stir until carrot juice appears. Don't worry, it will appear very quickly. But this will show us that the spices have begun to be absorbed. You can leave the carrots for 10 minutes. This way the spices will be absorbed better.
And while the spices are absorbed, we will peel the garlic and lightly fry it. In order to neutralize the ostrate and leave a delicate garlic taste. On average, it takes about 5 minutes to fry the garlic.
As soon as the garlic is fried, add it to our carrots with spices and stir well again. And don't worry about the oil being hot. Hot oil will make the carrots even more tender.
And now you can enjoy our dish! But don't forget to take a couple of photos for memory :)
Bon appetit!
📷Camera Canon EOS 700D
LensEF-S 18-55MM IS STM
Location Moldova
And also the photos were taken on my phone :)
