This spicy, tasty and useful snack is prepared from the traditional recipe very simply and quickly. The Korean carrots – not only an original garnish, but also remarkable ingredient for the most various salads that is especially relevant in anticipation of New year!
It is required to you
- On 0.5 kg of carrots:
- - refined sunflower oil – 0.5 glasses;
- - a ground coriander – 0.5 teaspoons;
- - hot red pepper – 1/4 teaspoons;
- - garlic – 4-5 cloves;
- - vinegar (apple or table) – 3 tablespoons
- - sugar - 2 tablespoons;
- - salt – 0.5 tablespoons.
Instruction
1. We grate carrots with thin long straws. It is possible to get previously the special grater intended for carrots in Korean (in shops it and is called). It is possible to cut carrot independently, but the accuracy and patience is required – thickness of straws has to be no more than 3 mm. We place polished carrots in a deep bowl.
2. We grate garlic on a small grater or we press a press. We pour out it the small hill on carrots, without mixing.
3. In a pan we pour a half-glass of refined sunflower oil. We pour out in it 2 tablespoons of sugar, a salt half-tablespoon, three tablespoons of vinegar, a quarter of a teaspoon of hot pepper, a half-teaspoon of a ground coriander. We mix everything. We put a pan on fire and we heat to steam (almost before boiling), constantly stirring slowly.
4. The warmed-up oil with spices is poured out on the mound of garlic. Then carrots, garlic and oil are carefully mixed. We cover everything dense and we put in the fridge.
5. It is possible to use easier way. To put garlic together with seasonings in oil. After warming up to pour out oil in carrots, to mix, cover and send to the fridge. If you don't want that at salad there were garlic pieces, it is possible to filter at pouring out oil through a strainer.