Carrots in Korean became known thanks torefugees and emigrants from the DPRK even before the collapse of the Soviet Union. Many Russians once tried this dish, so fell in love with it, that they tried to recreate it in their kitchen. But what is the dominant taste of carrots in Korean? Gourmets say that it is not a root crop at all. Recognized and loved this dish makes seasoning for Korean carrots.
Composition, photo of ingredients and their sequenceWe enter the introduction into the marinade below. Earlier, a mixture of spices for carrots (as well as a ready-made dish) could only be bought from ethnic Koreans in the market. Now many manufacturers sell sachets of seasoning. To make snacks, this product will also come down. However, we can not guarantee that the factory mix complies with sanitary norms. In addition, over time, spices can lose their flavor. And finally, everyone likes different carrots in Korean. After all, it is neostroy, medium and spicy. You can enhance the garlic sound, add chili and so on. Therefore, it is better to create a mixture of home and cook with it a wonderful snack.
There was this delicious dish not so long ago - somewherein the middle of the twentieth century. You will be extremely surprised, but in Korea, both in the North and South, never heard of it. Emigrants from the DPRK brought with them a recipe of a very popular dish in their homeland "Kimchi". But it is prepared from black radish and Peking cabbage. In the Soviet Union, with its constant deficit, these products were not easy to get. But the carrots were at least filled. Therefore, ethnic Koreans who settled in the Central Asian republics, and replaced it with basic products for "Kimchi".
Нашинкованная как спагетти пряная морковка очень fell in love with the inhabitants of the vast USSR. Therefore, the dish is considered the know-how of Soviet cuisine. For a long time people were forced to buy a ready-made snack, as very few people knew the composition of the carrot seasoning in Korean, the recipe for cooking the dish, and there was no equipment for shredding either. But with the fall of the USSR and the formation of a small business, this was the end. Now you can buy as a special grater, and a mixture of spices for cooking delicious and beloved Slavs snacks.
The kitchen of this people is built on an activeuse of marinades and spices. It is they that attach to such a common root crop as carrots, exotic taste and rich aroma. What kind of spices are used in this case? The composition of the seasoning for carrots in Korean, each varies according to their taste preferences. However, there are basic components that remain unchanged. It is coriander, red hot and black peppers, dry garlic. Of course, you can not do without salt. But a surprise for many will be that the composition of a mixture of spices is also sugar. In Asian cuisine it is believed that it is very advantageous to shade salt and spices. On packages of ready-made mixtures "Seasonings for Korean carrots" it can often be read that the composition also includes nutmeg, basil, chili, ginger, sesame seeds and turmeric.
Now we know what seasoning isfor carrots in Korean. Its composition is quite simple. But if we just combine black and red peppers, salt, sugar, garlic and coriander in a cup, we will not succeed. In order to prepare a delicious snack, it is necessary that the spices "open". And for this we need at least a blender. And not submerged, but powerful, with a tightly closing bowl.
To ensure that the snack is authentic, with the sameunforgettable taste, carrots should be chopped in a special way, on a special grater. If there is not one, you need to cut the peeled root by hand, always with long strips, so that they absorb all the charm of the marinade. To prepare a snack, you will also need vinegar (9% and better wine - so the taste will turn piquant) and vegetable oil.
That the aroma of spices as it should be opened, incomposition of seasoning for carrots in Korean we include whole foods. That is, coriander (coriander) should be in grains. We will take garlic not granulated, but fine-grained denticles before use. For the mixture, we will use large table salt.
Needless to say, that the rest of the seasoningsare rubbed directly before use? But you can prepare a mixture of spices for future use. To do this, in the blender, first grind one and a half teaspoons of coriander seeds and one - salt. In the composition of the seasoning for carrots in Korean sharp must include a few pinch of chili pepper. After all has been ground, add half a spoonful of granulated sugar and two finely chopped cloves of garlic. Now it's the turn of the peppers. Add half a teaspoonful of black to the blender bowl and a burning red knife at the tip of the knife. You can pour a pinch of paprika. If desired, add other ingredients: basil, nutmeg, ginger, turmeric. On the fastest turns, it's all about three minutes. We let the dust settle and then we lift the lid. Transfer the contents into a dry jar. In the refrigerator seasoning can be stored for a long time.
Is best to prepare marinade and spicesjust before you put shredded carrots. No matter how tightly the jar is closed, the process of exhaustion of the fragrance still occurs. In the presence of carrots it will be easier to calculate the proportions of seasonings. So, one kilogram of root vegetables absorbs about thirty grams of spicy mixture.
The recipe for this dish is as simple as the formulaseasonings for carrots in Korean. Shink root, salt, add sugar and put under oppression. In an hour we squeeze straw. Add 2 tablespoons of vinegar to the carrot. We spread in the frying pan fifty grams of vegetable oil. Let's fry it on chopped garlic and onions. Spoon these vegetables - they gave the oil its fragrance and are no longer needed. Carrots are placed in a tightly closed container. We put the spices on the blender. Fill with hot oil. Cover and set at room temperature at night to insist. The dish you made will be tastier after a day of such aging.
