How to make carrots in Korean recipe

Date: 15.10.2018, 15:27 / View: 43292

Carrots in Korean

Carrots in Korean RECIPE WITH PHOTO Cooking salad carrots in Korean, Korean cuisine

Ingredients:
4-6 pcs. carrot
4-5 st. spoons of vegetable oil,
1-1.5 st. 3% vinegar
4 garlic cloves.
seasoning for Korean carrots,
salt.

Preparation:
Carrots grated for a few minutes. Squeeze and drain the juice. Mix it up with a bit of water, add carrots, add crushed garlic and pour it for 30-5 hours. I do so
I like the carrot, a mix of salt and salt, add it to the juice. So it costs X minutes. Then add the vinegar, about 30 gr. carrots 600 ml. vinegar. Then pour the oil (20 ml.) Into a frying pan. I'm cooking until the onion turns black. I’m pulling it in and out. I stir, I give an 150 hour. It turns out yummy. Kick up the sharper will be. Immediately I want to make Korean salads sea. Here's one of them.

Long thin bars, turn out. Berner's grater is not ideal. Unfortunately, carrots on it are all the same thinner than necessary. Anyway. We fall asleep carrots with salt, to give juice, which is then necessary to squeeze.

While the carrots start up the oil, it will be the heat of the oil, it will be refined, Onions will not come in later. Or later

Prepared carrots season with hot red pepper, ground coriander, pinch of sodium glutamate (flavor enhancer, present in all seasonings, such as Vegeta). Pour boiling oil (without onions).

Now add a couple of garlic, clove-two garlic, stir, and leave to infuse, from a few to 12 hours. Try it. Well, how? If you didn’t get everything right next to it !! Recipes of Korean salads (+)
(from carrots, beets, radishes, cabbage, chimchi, fern)
1 kg of raw carrots, grated on a special grater (thin and elongated), mix with 4-5 tablespoons of vinegar, half a glass of sunflower oil, 3 st. spoons of sugar, passed through the garlic. Add a pinch of ground measy-andra.
On 1 kg carrots 0,5 st. hot sunflower oil, 2-3 garlic head, 2-3 st. l. vinegar, 1 st. l. black pepper, 1 tsp. salt, 1 tsp. sugar, cloves, coriander, laurel leaves (mashed).
Add a little tart, add a little vinegar, add a little tartar coriander seeds (coriander). All this add to taste. With the same recipe, make all the other vegetables. At home, there is no exact prescription. Some of the carrots are longer, those are smaller, the carrot, and others are smaller. All in different ways.
Go to the market or buy a sharp wit or medium witticism. Not score a head.
But once a year I’m preparing myself for my birthday, I'm very much asked by friends. bitter ground pepper + ground coriander + sugar + vinegar = mix. In the frying pan Let it brew 20-30min.

1kg carrots, 2xt of sugar, 3-4st l 9% vinegar, 12st salt, 1xt lter ground coriander, 12xt of red hot pepper, 12stock of sunflower oil, 1 garlic head (depends on size), 1 onion. Pepper should be put on your own, less or more. Carrots in Korean "Classical"
Consumption of products

Carrots - 1 kg. , granulated sugar - 2 tsp spoons, table vinegar - 35 g, ground dry coriander - 3 ch. spoons, refined vegetable oil - 100 g large onion - 1 pcs. , young garlic - 7 denticles, ground black pepper - 0,5 ch. spoons, ground red pepper - 0,5 ch. spoons, salt - 1,5 ch. spoons.
Method of preparation

1. Carrots clean, wash with water Add sugar and salt, mash and leave for 20-25 minutes.

2. Pour in red and black pepper, stir, leave for another 15 minutes in a warm place. Pour in the vinegar, soak for 30 minutes.

3. Peel onion, cut into small pieces, fry in preheated vegetable oil. It will bring it a little bit more. Pour carrot with sauce, leave for 15 minutes.

4. Garlic let through your hands. Put in the refrigerator for 6-7 hours. Before serving, mix again, put in a flat transparent salad salad. There is no exact recipe for it and can not be. Even in Korea, everyone does it differently. Most of the time.

Carrots are thin and lengthened. In a mortar tinder cloves and coriander with salt. Squeeze the garlic. In a saucepan, heat up the plate. Pour in carrots, stir. Then add the ingredients and mix again. Brew for two hours.

500 g. Carrots, # 189; lean oil, garlic head, 2 with. l. vinegar, 2 with. l. sugar, 1 tsp. salt, # 189; ch. cayenne pepper, 2 cloves, # 189; ch. coriander seeds Ingredients:

1 kg carrots

for marinade:
1 large head of garlic
10 walnuts
4-5 st. spoonfuls of vinegar
3 st. spoons of sugar
2 teaspoons coriander seeds
1/2 glass of vegetable oil
1 teaspoon black ground pepper
1/4 teaspoon red ground pepper
1 teaspoon of salt
Method of preparation:

Wash carrots, peel, grate on a large grater.

Prepare the marinade. Garlic finely chopped. Nuts clean, kernels finely chopped. Seeds of cilantro fry in a dry frying pan, and then crush or pass through a meat grinder. Combine garlic, nuts, seeds, oil, vinegar, sugar, red and black pepper, salt. Mix thoroughly until the sugar and salt dissolve completely.

Fill in the fridge.


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