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Korean carrot salad is delicious. Salads with Korean carrots. Korean carrots at home - step by step photo recipe

Hello, dear readers of my blog! Sometimes each of us can get tired of such delicious traditional salads as Olivier and crab. In this case, you will be interested in learning how to prepare an unusual salad with Korean carrots. Yes, spicy carrots can be not only an independent snack, but also a wonderful addition to a salad. Below you will see recipes for original dishes with final photos.

In this article you will learn the following:

Chicken fillet recipe

Salad with Korean carrots and chicken turns out to be incredibly piquant and satisfying. We will need the following ingredients:

chicken breast fillet – 300 grams
4 boiled eggs
hard grated cheese – 200 grams
— 150 grams
mayonnaise

How to cook

The breast must be prepared in any convenient way. In the original recipe, the meat is simply boiled in salted water. I bake the fillet in multicooker REDMOND RMC-M20 on the “Baking” mode for 25 minutes. First I rub it with chicken spices, salt and curry seasoning. The result is very tasty and juicy meat. Once the breast has cooled, cut it into pieces.
Peel and grate the eggs.
Now we form our salad: put the chopped or grated products in layers in a suitable dish. First, fillet, cheese, eggs, Korean carrots. The final layer can be made into a cheese layer. Grease each layer with mayonnaise sauce.
Decorate the finished dish with greens.

Hedgehog

Another original recipe is Hedgehog salad. This dish can be a real highlight of a holiday feast. I recommend taking note of it. We need the following ingredients:

2 eggs (pre-boiled)
200 grams grated
jar of pitted olives
250 grams chicken fillet
jar of pickled mushrooms
300 grams of Korean carrots
mayonnaise to taste

Preparation

We cook the chicken fillet - boil it or put it in the oven. Like I said, I prefer to bake it.
Let the meat cool and chop into cubes.
Now three eggs on a coarse grater.
Cut the olives into rings, leaving a little for decoration.
Cut the mushrooms into slices.
We begin to form our “hedgehog”. Place the eggs on a flat dish in the shape of a hedgehog's body.
Arrange mushrooms and chicken fillet in layers.
Spread all layers with mayonnaise and sprinkle with cheese.
Now we place the Korean carrot on the hedgehog’s body. Sprinkle the face with cheese and make eyes and a nose using olives.

A delicious and beautiful dish with chicken and mushrooms is ready!

With the addition of crackers

This recipe is perfect for every day. The products it uses are affordable.

300 grams of ham (you can take boiled sausage)
200 grams of Korean carrots
half a can of canned corn
a couple of juicy tomatoes
50 grams of crackers

How to do

You can make crackers yourself or buy ready-made ones. The recipe is simple. By the way, you can cook Korean carrots yourself. Here's a video.

Cut the ham and tomatoes into thin strips. I tried cutting into cubes, but I like it better this way.
Now mix the tomatoes and ham in a dish, add mayonnaise.
Add salt to taste. Personally, I don’t add salt at all, since the mayonnaise sauce and crackers are already salty.
Add corn and carrots.
Place in a salad bowl and sprinkle with crackers.

With oranges

Everyone will love this dish! Walnuts give it a special note.

Required:

300 grams
5 walnuts
1 large orange
2 boiled eggs
150 grams of Korean carrots

How to do

Cook the chicken fillet (cook, bake) and let cool.
Grind into strips.
In a serving ring we distribute the products in layers - eggs, oranges, diced fillets, grated cheese. Alternate layers as desired.
Soak the layers in mayonnaise sauce.
Place Korean carrots on top and sprinkle with chopped nuts.

As you can see, there are a lot of options for preparing this salad. Everyone will find their favorite. The main thing is to do everything with your soul.

And I say goodbye to you until new recipes.

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Recipes « Korean carrots" so many. Each person prepares this wonderful salad to their own taste. It’s bad if you overdo it with pepper, garlic or vinegar, but you can easily fix it if you add more grated carrots.

Based on this salad, you can prepare other types of salads. To do this, add any suitable products: boiled eggs, cheese, fried minced meat, pieces of boiled meat, ham, and so on. Like carrots, they say, you can cook cabbage, beets, radishes, zucchini and other vegetables.

It is said that Koreans add the flavor enhancer “Ajino-moto” (this is Monosodium Glutamine, a white powder sold in grocery stores) to their salads. Of course, with this powder all dishes become more delicious. But even without it, this carrot salad is delicious!

Note: Many of these salads are quite spicy, but the amount of pepper and vinegar can be reduced!

Recipe for Korean carrot salad No. 1.

1 kilogram of carrots must be grated on a special grater or chopped into thin strips with a knife. Finely chop 3 medium onions, fry in vegetable oil until golden (but not brown!), pour into the carrots. Add vinegar to taste, 2-3 tablespoons, salt (1 teaspoon), sugar - 1 teaspoon, 2 tablespoons of soy sauce.

You also need to heat about 3 tablespoons of vegetable oil in a separate frying pan, add 0.5 teaspoon of red pepper and 1 teaspoon of black pepper into it. Add 1 tablespoon of ground coriander and, stirring, quickly pour into the carrots.

Mix well and leave to stand for 10 hours in a cool place.

Recipe for “Korean carrot” salad No. 2.

The carrots are chopped into thin strips. The bow is missing. 1-3 heads of garlic (the amount depends on taste) should be finely crushed. Take good oil and do not boil. Add ground cilantro, khmeli-suneli, red and black pepper. Add salt and mix everything. If the carrots are not juicy, they need to be put under pressure.

1 kilogram – carrots. 3 tablespoons 9% vinegar. 2 teaspoons salt. 0.5 teaspoon red and the same amount of black pepper. 3-5 tablespoons of oil. 1 teaspoon each of ground cilantro and “khmeli-suneli”. 1-3 heads of garlic.

Recipe for “Korean carrot” salad No. 3.

Peel the carrots, place in a bowl with water and, cover with a lid, place in the refrigerator overnight. Then chop into thin strips, salt well and leave for 1 hour. After this, the carrots must be rinsed from salt and slightly dried to remove excess water.

Heat the oil in a frying pan (but not too much), add the coriander. Mix this hot mixture with carrots, add grated garlic, red and black pepper (to taste). If, after tasting, you decide that there is not enough salt, add salt, then pour in vinegar and mix well.

Cover the entire mixture with a plate. And place something heavy on it, for example a jar of water. Place the salad in the refrigerator for one day.

1.5 kilograms of carrots. 7 tablespoons of vegetable oil. 4 large cloves of garlic. 3-4 tablespoons of vinegar. 3-4 tablespoons of crushed coriander. Red and black pepper to taste. Salt.

Recipe for “Korean carrot” salad No. 4.

Grate the carrots using a special grater into thin strips. Pour in acetic acid (not table vinegar), add salt and sugar to taste, mix and leave to brew. At this time, fry finely chopped onion until golden brown in a large amount of vegetable oil, add crushed garlic, pepper, cilantro, cumin, coriander (to taste). Pour the hot mixture into the carrots, mix and leave for 1 hour. Salad ready.

4-5 pieces of medium carrots. 1 tablespoon of acetic acid. 4-5 cloves of garlic. 1 teaspoon pepper. To taste: salt, sugar, spices.

Recipe for “Korean carrot” salad No. 5.

Lightly salt the finely chopped or chopped carrots, add vinegar, and leave for half an hour. Then let the juice drain through a colander and place in a convenient enamel pan. Add ground black pepper, monosodium glutamate (flavor enhancer), a little sugar, and soy sauce into these carrots.

Fry the coarsely chopped onion in vegetable oil until dark brown. Strain off the oil and discard the onion. Then add red pepper, coriander, and sesame seeds into a frying pan with heated oil, which must be heated well. Pour the boiling mixture into the carrots, squeeze the garlic into it. If you add not sesame seeds, but oil, then it goes after the garlic. Compact the mixture, close the lid, and leave in the cold for a day.

1 kilogram of carrots. 1 piece of onion. 3-5 cloves of garlic. 0.5 cups of highly diluted vinegar. 4-5 tablespoons of vegetable oil. 1 teaspoon sesame oil (or 0.5 teaspoon sesame seeds). 0.5 teaspoon monosodium glutamate (Ajino-moto). Salt and sugar to taste. Soy sauce about 2 tablespoons.

Recipe for “Korean carrot” salad No. 6.

Shred the carrots, fry the onions and spices, pour them into the carrots, salt, sugar and soy sauce - mix everything. There is no garlic.

1 kilogram of carrots. 2 pieces of medium onions. 1 teaspoon salt. 1 teaspoon sugar. 50 ml table vinegar. A quarter teaspoon of red pepper. Half a teaspoon of black pepper. 2 tablespoons ground coriander. 2 tablespoons of vegetable oil for frying pepper and coriander. 50 ml soy sauce (about 3 tablespoons).

Recipe for “Korean carrot” salad No. 7.

Chop the carrots into strips, add 1 teaspoon of sugar, and mash (a little) with your hands. Fry finely chopped onion in vegetable oil and pour into carrots. Add vinegar, if it is strong, then dilute it with water first. Carefully sprinkle with red pepper, salt, add crushed garlic and coriander. Stir and let stand. Add fried minced meat and meat into pieces.

Recipe for “Korean carrot” salad No. 8.

1 kilogram of carrots. Half a glass of vegetable oil. 3 tablespoons vinegar. 3 teaspoons sugar. 1 teaspoon salt. 2 teaspoons cilantro seeds (crushed). 1 teaspoon black pepper. 1 teaspoon chili pepper.

In this recipe, the vegetable oil is not boiled. All products are mixed with chopped carrots and immediately placed on the table. For variety, crushed walnuts are added - 10 pieces. Sometimes garlic is added, and sometimes cheese, eggs, and ham.

Recipe for “Korean carrot” salad No. 9.

4 pieces of medium carrots. 2 pinches of salt. Half a tablespoon of red pepper cut into tiny pieces. Half a glass of vegetable oil. 4 cloves of garlic. Half a lemon (juice). 2 pinches of coriander. 2-3 tablespoons of soy sauce.

Chop the carrots into strips and rub them with salt with your hands. Put chopped red pepper into the carrots; you don’t need to mix it, but put it in a heap in a hole in the carrot mixture. Pour boiling oil into this pepper, that is, “quench” it. Then mix well, and after 10 minutes add crushed garlic, lemon juice and slightly broken coriander grains. Mix everything again and, covering, leave overnight, or better yet, in the refrigerator for a day. Before the last stirring, add Korean soy sauce.

Recipe for “Korean carrot” salad No. 10.

Cut the carrots into strips, lightly salt and add vinegar. After 2-3 hours, drain off the excess juice. In a frying pan, fry the onion until dark, then discard it, pour hot oil over the carrots and immediately add ground red or black pepper, ground cilantro seeds and grated garlic. You can already eat the salad.

Recipe for “Korean carrot” salad No. 11.

The carrots are chopped, salted, vinegar and spices, fried onions are added, mixed and at the very top of this mass a depression is made into which crushed or grated garlic is placed. Hot vegetable oil is poured directly onto it, then everything is compacted and placed in the refrigerator for a day. They claim that it is the “boiling” garlic that gives the “Korean” taste.

Recipe for “Korean carrot” salad No. 12.

You take 3 large carrots, 3 cloves of garlic, coarsely ground coriander, salt, pepper, sugar, vinegar essence, vegetable oil, onion, and maybe monosodium glutamate. Grate one carrot (or cut into strips) on a special grater, salt and pepper it, sprinkle with sugar. You do the same with other carrots.

Korean carrots, due to their piquancy and moderately spicy taste, can be either an independent snack or combined with various products in salads. In addition, it is often added to dishes with Asian funchoza noodles. There are also unexpected ingredients in recipes, for example, oranges or kiwis, which go well with carrots.

How to cook Korean carrots

In the Soviet Union, a dish that included cabbage with spices gained popularity. However, the cabbage had to be Beijing. It was extremely difficult for Soviet people to get it, so ordinary carrots began to be used as a substitute. This did not spoil the interesting dish at all, it just made it completely different.

Cooking Korean carrots in this way was not practiced for long; over time, a separate recipe appeared. The idea was to reduce the sweetness of the vegetable by imbuing it with garlic flavor and seasoning it with spices. Before making Korean carrots, you need to chop them finely, and then mix them with garlic, ground peppers, coriander or sesame seeds and vegetable oil.

Korean carrot salad recipe

It is a mistake to think that the orange vegetable plays the main role in cold appetizers of this type. Its quantity is approximately the same as other ingredients. Recipes for salads with Korean carrots vary in complexity. Some turn out tasty by adding a small number of different products; to prepare others you will have to stock up thoroughly and spend a lot of time. However, the ingredients can be quite simple, for example, sausage or ham is often added to salads. Or you can use more unusual foods, such as squid or corn.

With Chiken

Chicken meat, especially breast, which contains a large proportion of protein, is often added to vegetable salads to make them more filling. Korean carrot salad with chicken is a great combination because the vegetable eliminates the dryness of the fillet pieces while leaving all its piquancy. Even children will like this snack, and you can eat it both in summer and winter.

Ingredients:

chicken breast – 300 g;
Korean carrots – 330 g;
egg – 4 pcs.;
cheese – 180 g;
mayonnaise – 150 g;
salt.

Cooking method:

Boil chicken fillet and eggs.
Cut the finished chicken meat into pieces or disassemble into fibers.
Grind the cooked whites and yolks separately.
The cheese must be grated.
Before preparing the salad, find a deep dish so that all the layers will fit. Place the breast, carrots, cheese, whites and yolks, coating the components with a mayonnaise mesh.

With smoked chicken

For many housewives, the upcoming holidays do not add optimism, but, on the contrary, provide food for painful thoughts about what to cook. In the summer, when vegetables from your own garden are available, there are more options, but before the New Year's celebration you have to get creative and come up with unusual recipes from store-bought products. In such a situation, a salad of Korean carrots and smoked chicken will save you with its simplicity and originality.

Ingredients:

smoked chicken leg – 2 pcs.;
Korean carrots – 220 g;
cucumber – 3 pcs.;
egg – 5 pcs.;
onion – 2 pcs.;
mayonnaise sauce – 100 g.

Cooking method:

Grate the hard-boiled eggs on a coarse grater.
Peel the onions, chop them finely, fry a little until transparent.
Cut the cucumbers into small cubes or pass through a grater.
Separate the smoked meat from the bones and cut it into square pieces.
Place the chicken on the bottom of the salad bowl, place the onion, eggs and cucumber on top. The dish is completed with Korean carrots, which can be decorated with herbs. Lightly coat ingredients with mayonnaise sauce.

With mushrooms

Mushrooms fit perfectly into almost any dish, combining well with beef, pork, chicken or vegetables. Typically, this food is made from white mushrooms, since they are easy to find at any time of the year. Layered salad with Korean carrots and mushrooms allows you to enjoy all the ingredients separately or, if desired, mix them together.

Ingredients:

champignons – 300 g;
Korean carrots – 155 g;
beef tongue – 400 g;
onions – 1 pc.;
egg – 3 pcs.;
mayonnaise – 120 g;
salt.

Cooking method:

Boil beef in salted water. This should take at least an hour and a half. At the end of cooking, transfer the meat to cold water.
Remove the skin from the tongue and cut into strips.
Hard-boiled eggs should be cut into small slices.
Chop the mushrooms, peel the onion, chop it. Fry both ingredients in a frying pan.
This salad does not need to be layered, so gather all the prepared ingredients and add Korean carrots. Season everything with mayonnaise and mix well.

With crackers

There are dishes that are as easy to prepare as an omelet. These include Korean carrot salad, which does not require a lot of time and products. However, even such a simple, at first glance, appetizer can be diversified, making it interesting and memorable for guests and household members. A dish with croutons is inferior in satiety to meat, but this does not make it any less tasty. To increase calorie content, you can add beans to the composition.

Ingredients:

crackers – 180 g;
Korean carrots – 280 g;
canned beans – 400 g;
cheese – 150 g;
mayonnaise – 200 g.

Cooking method:

Open the can of beans, get rid of excess liquid, and rinse under running water. Place on the bottom of the salad bowl.
Place carrots on top, do not stir.
Grate the cheese and place in a salad bowl.
Add mayonnaise, mix all ingredients together.
You can pre-dry the crackers at home or buy them in the store. They are placed before serving so that they do not have time to get wet.

With liver

If you do not want to use beef tenderloin in cold appetizers, but want to save it for the main dish, then you can opt for offal. Liver is very healthy, but few people like to eat it as a separate product. In this case, you can dilute it with vegetables. Salad with liver and Korean carrots, where mayonnaise serves as a dressing, turns out to be moderately high in calories and appetizing.

Ingredients:

Korean carrots – 320 g;
beef liver – 480 g;
onion – 1 pc.;
salt;
pepper;
mayonnaise.

Cooking method:

Peel the onion and chop it into half rings.
Before preparing the liver, you need to remove the films from it and rinse it well. Cut the offal into small pieces.
If the carrots are cut into long strips, then they should be chopped a little.
Place the onion in the frying pan and fry it a little until golden. Move the liver there and fry for another 7 minutes, remembering to stir.
Cool the onion-liver mixture, put it in a salad bowl, add carrots. Season with mayonnaise, salt, pepper and mix thoroughly.

With crab sticks

The combination of products that taste opposite is often very successful. You can combine spicy carrots with sweetish squid or more affordable crab sticks. As an addition, you can choose a component with a neutral taste, such as eggs. If you like a sweetish taste, then you can add prunes to the salad of Korean carrots and crab sticks to enhance it.

Ingredients:

crab sticks – 120 g;
Korean carrots – 120 g;
bell pepper – 1 pc.;
cucumber – 1 pc.;
tomato – 1 pc.;
mayonnaise – 140 g.

Cooking method:

Cut the sticks into small strips. In this recipe, if desired, they can be replaced with squid meat.
Wash the pepper and remove the seeds. Cut into small cubes.
The washed cucumber and tomato also need to be finely chopped. You can remove the skin from the cucumber, but this is not necessary.
Place layers in a salad bowl: carrots, peppers, crab sticks, tomato and cucumber. Before laying out each subsequent ingredient, coat the previous one with mayonnaise.

Salad Delight

Every housewife wants her culinary products to be admired and begged for treats again and again. Layered salad Delight with Korean carrots will help you surprise your friends. At first glance, there is nothing unusual in it: all the products are ordinary, but their successful combination makes the taste of the dish unique. In addition, you can serve it in an original style so that the appetizer looks appetizing, like in the photo.

Ingredients:

chicken fillet – 250 g;
Korean carrots – 155 g;
mushrooms – 280 g;
onion – 1 pc.;
cucumber – 1 pc.;
mayonnaise.

Cooking method:

Boiled mushrooms and chicken must be cut into strips. Do the same with the cucumber.
The onions need to be chopped into half rings and fried. Place the mushrooms there and add salt.
The bottom of the salad bowl must be greased with mayonnaise, on which the onion and mushroom mixture should be placed. Make a mayonnaise grid.
Chicken fillet is placed on top, and then carrots.
The top layer will be the cucumber. The dish turns out not only tasty, but also beautiful, as in the photo.

Hedgehog

Presentation plays a huge role in the perception of salads on the holiday table. The snack, made in the shape of a cute prickly animal, which you even feel sorry for eating, will not leave anyone indifferent. In cookbooks containing a recipe for Hedgehog salad, there are photos that help form the final version of the dish. However, you can arm yourself with your own imagination and create an animal from memory.

Ingredients:

Korean carrots – 380 g;
chicken breast – 220 g;
cheese – 230 g;
onion – 1 pc.;
mushrooms – 180 g;
egg – 3 pcs.;
mayonnaise;
olives;
greenery.

Cooking method:

Boil the chicken fillet, chop finely. Place lettuce leaves on the bottom of the dish and chicken pieces on them, forming a teardrop shape. Spread with mayonnaise.
Chop the onions and mushrooms and fry them until tender. Transfer to chicken. Draw a mayonnaise grid.
Grate the boiled eggs on a coarse grater and place on top of the chicken. This will be the next layer.
Grate the cheese and place on a narrow part of the salad. This will be the animal's face.
Place a carrot on the hedgehog's body, forming spines.
Make a nose with eyes from olives, and you can place several small whole mushrooms on the back of the animal.

Glutton

There is an opinion that you can’t get enough of salad because of its lightness and rapid digestibility by the body. However, this only applies to combinations of different vegetables, which really do not have a high calorie content. Obzhorka salad with Korean carrots, on the contrary, is very filling and can replace the main dish, which is how it got its name.

Ingredients:

Korean carrots – 120 g;
smoked chicken fillet – 220 g;
pickled cucumbers – 200 g;
champignons – 140 g;
prunes – 150 g;
salt;
mayonnaise.

Cooking method:

Soak the prunes in warm water while you prepare the remaining ingredients.
Wash the mushrooms and cut into slices. Fry them a little without oil along with the carrots.
Chop the cucumbers into small strips and chop the chicken breast into cubes.
Squeeze the prunes and cut into small pieces.
Place all prepared ingredients in a salad bowl, add salt, season with mayonnaise and mix.

With cucumbers

When dishes are stacked in layers, their selection may depend on the choice of each housewife. It is believed that almost any vegetables go together. So a fresh cucumber without a pronounced aftertaste will be an excellent pair for spicy carrots. The spiciness will decrease slightly, allowing the final taste of the food to be felt. Salad with Korean carrots and cucumber is a frequent guest on holiday tables because of its quick and easy preparation.

Ingredients:

fresh cucumber – 2 pcs.;
Korean carrots – 500 g;
crab meat – 420 g;
green peas – 1 jar;
mayonnaise.

Cooking method:

Crab meat must be cut into small strips.
Peel the cucumbers and cut into short strips.
Place both components in a salad bowl, add carrots and peas.
The future salad must be mixed well, first seasoned with mayonnaise.

Delicious salads with Korean carrots - cooking secrets

Each housewife decides whether to buy an important component of the snack or prepare it herself. When made at home, you can control the pungency and be confident in the shelf life of the product. This point is very important, since salads with the addition of Korean carrots are distinguished by their freshness. If you go to the store for a vegetable ingredient, make sure its color is uniform and do not allow large particles of spices to get in.

Video

Spicy Korean carrots are a regular guest on both the festive and everyday tables. In fact, this snack is a modified version of Korean kimchi. The magical transformation took place back in Soviet times.

Then the people from the Land of Morning Freshness, due to the lack of traditional components of their national dish (daikon radish and Chinese cabbage), decided to replace them with domestic carrots. The seasonings were classic Korean spices.

To prepare the salad, you will need a special grater, which can be purchased in the hardware department of the store. But if you use an ordinary one or cut the root vegetable into thin strips by hand, there will be no crime and it will not affect the taste in any way. The hot-spicy taste of the salad harmonizes well with meat dishes, but whether it has any benefits remains a question.

Harm and benefit

The answer to the question about the benefits of the dish lies in its composition, which includes a pepper mixture, garlic, coriander, vinegar and, of course, carrots. The listed spices stimulate the secretion of gastric juice, increase appetite, improve digestion, and garlic is the No. 1 remedy in the fight against colds and some cardiovascular diseases.

Since carrots do not undergo any heat treatment to prepare the snack, all the beneficial properties of the fresh vegetable are preserved. This includes the absorption of Beta-carotene, strengthening the organs of vision, preventing cancer, as well as a complex of useful minerals and vitamins necessary for the functioning of the body.

There are also a number of restrictions on the consumption of the popular snack. It is strictly contraindicated for diseases of the stomach and intestines, and for a number of acute diseases of the liver, kidneys and pancreas. Diabetics, allergy sufferers, and pregnant women should limit the amount of salad in their menu.

Due to its rich vitamin composition and moderate calorie content (about 120 kcal per 100 product), it can be consumed as part of a diet, but in very limited quantities and not as a main dish.

Korean carrots at home - step by step photo recipe

Carrots in Korean are probably already known to everyone. Some people prefer to buy it at the market, but it is better to prepare this dish at home and compare it with the one you are used to buying. A completely different taste and aroma will undoubtedly surprise and delight you.

Cooking time: 20 minutes

Quantity: 6 servings

Ingredients

Carrots: 1.1 kg
Garlic: 5-6 cloves
Ground coriander: 20 g
Black pepper: 10 g
Vinegar: 4-5 tbsp. l.
Vegetable oil: 0.5 tbsp.
Salt: a pinch
Sugar: 70 g
Walnuts: 4-5 pcs.

Cooking instructions

Korean carrots with cabbage - a delicious mix

A salad made from a mixture of cabbage and carrots is an excellent light snack. You won't lose extra pounds if you keep the amount of butter and sugar to a minimum. An additional argument in favor of this snack is its shelf life in the refrigerator. Having spent time once, you will be able to complement a variety of main dishes with it within 5-7 days.

Required ingredients:

0.3 kg each of cabbage and carrots;
2 medium onions;
40 ml sunflower oil;
20 ml vinegar;
10 g salt;
5 g ground coriander;
a little ground hot black pepper and chili.

Cooking steps Korean cabbage and carrot salad:

Using a kitchen scraper or knife, we grate the peeled salad on a special grater for Korean salads. Cut the cabbage leaves into small squares.
Crush the vegetables with pepper, salt and mix thoroughly.
Chop the peeled onion and throw it into a frying pan with hot vegetable oil. Remove from heat when the onion turns golden.
Strain the oil through a sieve onto the vegetables. Squeeze the remaining onion using a spoon and set aside. His role in the preparation of this salad is over.
Add garlic, passed through a press or grated on a fine grater, and the remaining spices to the vegetables.
Mix everything thoroughly, press down lightly with a plate and set aside in the cold to marinate. The salad will be ready to eat the next day.

Delicious salads with Korean carrots

The invention of Korean immigrants, beloved and respected by all of us, is a wonderful snack in itself. At the same time, it is quite widely used in modern cooking as an additional or main product in a variety of salads, combining perfectly with meat and sausage products, eggs, mushrooms, fish and fresh herbs.

In a number of recipes you can find a combination with boiled or pickled ingredients. Whatever you choose, the result will be unusual, moderately spicy and invariably tasty. And it is better not to use mayonnaise, beloved by many, as a dressing, but to replace it with a mixture of olive oil and soy sauce.

Korean carrot and chicken salad

Those who do not like spicy food are not very fond of Korean carrots in their pure form. However, in this salad, cheese, chicken fillet and eggs will help smooth out its excessive spiciness.

Required ingredients:

chicken breast;
4 eggs;
0.2 kg cheese;
0.3 kg of ready-made Korean carrots;
salt, herbs, mayonnaise.

Cooking steps tasty and not at all spicy salad:

Separate the chicken from the bones and skin, boil the meat in unsalted water, cool and chop, adding a little salt.
After boiling the eggs, peel them, separate them into yolk and white, the first three on the fine side of the grater, and the second on the coarse side.
Grate the cheese.
We lay out the prepared products in layers: chicken coated with mayonnaise sauce – spicy carrots – cheese with mayonnaise – whites with mayonnaise – yolks.
We use greens for decoration.

How to prepare a salad with Korean carrots and beans

The brighter and more beautiful our food looks, the better our appetite and mood. The salad offered below does not need additional decorations, because its appearance already causes increased salivation, and even capricious gourmets will like its rich taste.

Required ingredients:

0.3 kg of prepared Korean carrots;
can of canned beans;
several bright bell peppers of different colors;
40 ml soy sauce;
2 sweet onions;
salt, hot chili, herbs, lemon juice, olive oil.

Bright and appetizing preparing the salad in the following way:

Drain the juice from the beans and lightly squeeze the carrot salad.
Chop the onion into as thin half rings as possible.
Chop the greens, remove the seeds from the chili and bell pepper, and cut into thin strips.
Now you can start preparing the dressing; to do this, mix all the liquid products.
Combine all the ingredients and let the salad brew for about a quarter of an hour.
The finished appetizer will look more appetizing in a transparent salad bowl, the walls of which will not hide its rich colors.

Salad with Korean carrots and corn

The salad is extremely simple and moderately spicy, combining Korean-style carrots and corn grains, and crab sticks and an egg will add satiety to it.

Required ingredients:

packaging of crab sticks;
0.1 kg of prepared spicy carrots;
4 tbsp. l. sweet corn kernels;
1 cucumber;
2 eggs;
salt, mayonnaise.

Cooking procedure carrot-corn salad:

Boil the eggs, cool in cold water, cut and chop into cubes.
Cut the cucumber into strips.
We cut the sticks into thin rings.
Add ready-made Korean carrots and corn to the rest of the products, add salt to taste and season with mayonnaise.
Serve in a common salad bowl or in portions, using greens for decoration.

Recipe for salad with Korean carrots and sausage

This recipe will appeal to everyone who is tired of banal Olivier and is looking for a tasty, beautiful and satisfying salad for the holiday table. Moreover, you don’t even have to run around looking for rare ingredients; they are all available and can be found in the nearest supermarket.

Required ingredients:

0.2 kg cold-cut sausage (you can use “servelat”);
0.2 kg of prepared Korean carrots;
0.15 kg cheese;
1 large cucumber;
can of sweet corn;
mayonnaise.

Cooking procedure hearty and appetizing carrot and sausage salad:

Remove the protective film from the sausage, cut it into thin strips, and chop the cucumber in the same way.
Three cheese on a grater.
Drain excess liquid from corn.
Mix all the products and use mayonnaise for dressing.
Serving can be either portioned or shared. If your household does not love spicy carrots, you can simply replace them with raw ones.

Salad with Korean carrots and ham

This salad will serve as an excellent appetizer for boiled potatoes. It is prepared almost instantly, and the result is nourishing and tasty.

Required ingredients:

0.2 kg of prepared Korean carrots;
large cucumber;
0.3 kg ham;
0.2 kg cheese;
2 eggs;
mayonnaise.

Cooking procedure ham and carrot snack:

Cut the ham into strips;
Grind the cheese using a medium grater.
Grate the cucumber on a large grater and leave it to release its juice for a while.
Cut the shelled egg into arbitrary cubes.
We lay out the salad in layers, grease each of them with mayonnaise: the first is a pillow of cheese, the second layer is half the meat, the third is half of the cucumbers squeezed out of excess liquid. We repeat the layers, finish the dish with a layer of carrots, and use herbs and olives for decoration.

Recipe for salad with Korean carrots and cucumbers

We suggest you experiment a little and master a tasty, low-calorie and moderately spicy dish, the ingredients of which are extremely simple, and the cooking process takes no more than 20 minutes.

Required ingredients:

3 large carrots;
2 large cucumbers;
3 garlic cloves;
1 onion;
salt, pepper, sugar;
5 ml vinegar;
60 ml soy sauce;
100 ml grows. oils

Cooking steps light, dietary carrot-cucumber salad:

Using a kitchen scraper, peel the washed carrots, grate them on a special grater or cut them into very thin long strips;
Pour vinegar over the carrots, add salt, sugar, and add a little hot pepper. Mix and crush the carrots a little with your hands so that they release the juice, cover with a lid and set aside for a while to infuse.
Cut the washed cucumber into thin strips, add them to the carrots and mix.
We pass the peeled garlic cloves through a press, add them to the salad, then pour in the soy sauce and stir again.
Sauté the onion in hot oil, then pour it into a bowl with vegetables.
Leave for a couple of hours and serve, sprinkled with sesame seeds and chopped herbs.

The main thing in this salad is to cut the ingredients as thinly as possible, so they will marinate better.

How to prepare a salad with Korean carrots and mushrooms

This salad will go both for a holiday and for every day. And the harmonious combination of meat, pickled mushrooms and carrots will amaze your loved ones. If desired, pickled mushrooms can be replaced with a fresh analogue, fried in hot oil with onions. The resulting amount of salad is enough to feed four people.

Required ingredients:

chicken breast;
3 large cucumbers;
a jar of pickled honey mushrooms;
0.3 kg of ready-made Korean carrot salad;
mayonnaise.

Cooking steps mushroom salad with Korean carrots:

First, let's prepare all the components. Separate the chicken from the bones and skin, cook, cool and chop.
Cut the washed cucumbers into strips.
To decorate the display beautifully, we use a collapsible baking dish. We remove its bottom, and the ring itself, having greased its sides from the inside with mayonnaise, place it on a wide flat plate.
Place the chicken mixture on the bottom, grease it with mayonnaise, and lightly compact it. The next layer is mushrooms; we also layer them with mayonnaise. Then add cucumbers with mayonnaise. Carefully remove the mold and decorate the top of the salad with carrots.
We crush the freshly prepared delicacy with cheese. Before serving, we send it to infuse in the cold.

Delicious salad with Korean carrots and croutons

The last dish will appeal to all lovers of plant foods. The combination of crackers, spicy carrots and dried fruits makes its taste very unusual. And to increase the degree of usefulness, you can replace mayonnaise with olive oil or its mixture with soy sauce.

Required ingredients:

0.35 kg of ready-made Korean carrot salad;
0.15 kg of crackers;
½ tbsp. beans;
0.3 kg prunes;
2 medium ripe eggplants;
1 medium tomato;
mayonnaise.

Cooking steps carrot salad with croutons:

Boil the beans in water with a pinch of soda.

- these are dishes that can consist of a number of ingredients, and not just one root vegetable. Often people think that only carrots play the main and only role in them. That is why we decided to write this article, to prove to you that even these can be diverse.

I'll like it in this version. both men and women. It can be used as a separate dish, or decorate the table with it as a holiday snack.

For a salad with Korean carrots you need:

970 grams of carrots;
10 grams of salt;
1 onion;
20 ml soy sauce;
110 ml vegetable oil;
3 grams of ground red pepper;
210 grams of fillet of any meat;
2 grams of black pepper;
5 grams of sugar;
10 grams of sesame seeds;
4 cloves of garlic;
10 ml vinegar.

Korean carrot salad:

Wash the carrots, peel them, cut them into strips, and chop them on a special grater.
Add half the salt, sugar, mix and squeeze. Set aside.
Wash the meat, trim off the membranes and fat, dry with napkins, cut into cubes.
Peel the onion and chop into half rings.
Heat oil in a frying pan, add meat and fry until golden brown on all sides.
Then pour in the soy sauce, add the onion and simmer until golden brown, remembering to stir.
Turn off the gas, add the second part of the salt, red and black pepper, stir. Set aside and wait to cool.
Peel the garlic and chop the cloves.
Dry/fry sesame seeds until golden brown in a dry frying pan.
Combine the meat with carrots, add garlic, sesame seeds and vinegar.
Mix the mixture, leave for a couple of hours and eat.

Korean carrot salad

For a Korean carrot salad you need:

980 grams of chicken hearts;
10 ml lime juice;
5 eggs;
1 pinch of sugar;
360 grams of Korean carrots;
2 grams of salt;
2 yolks;
5 ml mustard;
135 ml sunflower oil.

How to assemble salads with Korean carrots:

Wash the eggs, place them in a saucepan with cold water and place it on the stove.
Turn on the gas and bring the eggs to a boil.
Cook them until the yolk is firm for about twelve minutes in boiling water.
Immediately transfer the finished eggs to a bowl of cool water. You can even add a couple of ice cubes.
Peel the cooled eggs and cut into cubes.
Wash, peel and place chicken hearts in a saucepan.
Send the hearts to cook for about an hour in boiling water. You can add spices to the water to taste.
Cool the finished hearts in the broth, then cut into strips.
Peel the onion, wash it, cut it into half rings.
Combine eggs, hearts and carrots. Add onion and mix everything well.
For mayonnaise, remove all ingredients from the refrigerator in advance so that they are at room temperature.
Place the yolks, salt, lime juice and sugar in a blender bowl. Whisk a little.
When the mixture becomes homogeneous, pour in the oil in a thin ribbon.
Lastly, add mustard to taste. It gives mayonnaise a piquant sourness and therefore needs to be checked for taste. When the sauce, in your opinion, has reached perfection, it needs time to brew.
Season the salad with the prepared mayonnaise and serve it to the table.

Tip: Korean carrots do not have to be bought in the store; they can be prepared at home. For this you will need carrots, a variety of spices and additives (chili pepper, garlic, black pepper, coriander, salt, vinegar, sugar). Carrots must be peeled and chopped. Next, add all the above spices little by little, tasting the carrots each time. Let the finished salad sit for two hours, or better yet, overnight.

Korean carrot salad

Even though the mushrooms are full of water (90, and sometimes 95%), they are tasty and should be added to various dishes. Just their scent alone is worth it! What about savory mushrooms? We are sure you have never tried this before.

For Korean carrot salad you need:

2 medium carrots;
85 grams of honey mushrooms;
5 grams of sugar;
3 cloves of garlic;
5 ml vinegar;
1 pinch of chili flakes;
35 ml sunflower oil.

Korean carrot salad recipe:

Wash the carrots, peel and dry. Next, grate on a special grater and place in a separate bowl.
Add sugar, vinegar and a little salt, mash everything with your hands so that the root vegetable releases juice.
Cover the bowl with a lid and place in the refrigerator for twenty minutes.
After time, add black and red ground pepper to the carrots to taste, then mix everything again.
Heat oil in any container. This could be a frying pan, a saucepan, or a saucepan.
Pour almost boiling hot oil into the root vegetable and mix well.
Open the mushrooms and drain. You can optionally rinse them of the marinade.
If the mushrooms are large, chop a little.
Peel the garlic, cut off the dry roots and chop the cloves in any way.
Add mushrooms and garlic to carrots.
Mix the salad and leave for at least an hour.

Important: the prepared salad can be stored in the refrigerator for fourteen days.

Korean carrot salad recipe

There are a lot of shrimp salads today. But we are sure that you have not combined shrimp and Korean carrots before. It's time to try this experiment.

For Isabella salad with Korean carrots you need:

160 grams of Korean carrots;
2 pinches of salt;
140 grams of shrimp;
15 ml mayonnaise;
1/2 orange;
3 stalks of green onions.

Korean carrot salad recipe:

Squeeze the carrots with your hands to remove excess marinade and shorten them slightly.
Fillet the orange by cutting off all the peel with a sharp knife, including the white membranes. Cut out the pulp from the partitions to obtain a citrus fillet.
Chop the orange slices a little.
Rinse the green onions and chop finely.
It is best to take shrimp fresh. But if you still get frozen ones, then first place them in a colander so that all the defrosted water drains and does not absorb back into the seafood.
Boil a pan of water and add the thawed and washed shrimp.
You can add a couple of allspice peas or a few slices of lemon to the water for taste.
Cook shrimp for four minutes in boiling water.
Next, drain the seafood in a colander and let cool.
Remove the heads, tails, shells and intestines from the cooled shrimp.
Combine carrots, shrimp, orange, green onions in a salad bowl.
Add salt and season the salad with mayonnaise.
You can put it in the refrigerator for soaking for two hours, or you can eat it right away.

Korean carrot salad

Finally, we have saved something very tasty, very interesting and unexpected for you. Ready? Then we hope that you love pita bread no less than we do. Because this one will be presented that way.

What you will need for salads with Korean carrots:

1 sheet of pita bread;
90 grams of processed cheese;
210 grams of Korean carrots;
70 grams of ham;
1 yellow pepper;
180 ml mayonnaise;
1 tomato;
10 pitted olives;
1 bunch of dill.

Korean carrot salad:

Remove the processed cheese from the packaging and grate it using a grater.
Squeeze out the excess brine from the Korean carrots with your hands and shorten them a little.
Cut the ham into cubes.
Rinse the pepper, cut it in half, remove the seed pod and remove the membranes.
Cut the pepper pulp into thin strips.
Wash the tomato, dry with napkins. Boil water and place the tomato in a boiling pan, making a cut in the skin in the shape of a cross.
After two minutes, remove the tomato and place in cold water.
Peel the tomato, cut out the root and use a spoon to take out the entire center - membranes and juice. Cut the tomato pulp into small pieces.
Cut the olives into rings.
Rinse the dill and finely chop the greens without branches.
Unroll a sheet of lavash and spread it with mayonnaise. Place carrots, melted cheese, olives, peppers, ham, tomatoes on top.
Sprinkle the rich filling with chopped herbs and wrap the pita bread.
Place the pita bread in the refrigerator for an hour, then cut into portions and serve.

Tip: to prevent the pita bread from getting soggy from the mayonnaise, you should not leave the dish in the refrigerator for longer than 1 hour.

Korean salads, recipes from Korean carrots are much more varied than you imagined. Let's discover new tastes, aromas together and get real pleasure from everything that happens.