Korean carrot and potato salad. Delicious salads with Korean carrots. Salad with Korean carrots, cucumber and ham.

Salad with korean carrots Suitable for both a holiday and an ordinary day, we always want to surprise guests and family with something special. But it is not always possible to use exotic products. In such cases, Korean carrots come in handy. It would seem that nothing special, ordinary carrots, but seasonings added to it make its taste unusual and give the salad a certain peculiarity.

How to make a salad with Korean carrots

Rice is always present in Korean cuisine. Farmers work hard to grow rice in the summer and harvest in the fall. Initially, rice was placed in the oven and cooked like rice cakes. Later they were made of clay and used to collect rice and water.

Koreans say they cannot live without Kimchi. This dish is made from cabbage and other ingredients such as cucumbers, radishes, leeks, etc. Generally speaking, almost all vegetables can be used to make kimchi. When Kimchi is ripe, this spice becomes to pry out the tongue due to the fermentation process. During the November years, Korean women cook Kimchi for food during the winter. Soup and stew are also entities on the Korean table.

Korean carrots are very easy to find and affordable. It gained popularity not so long ago, but has already managed to become one of the most popular ingredients for holiday salads.

The recipe for real Korean carrots does not include onions and garlic. Real recipe includes only salt, pepper and spices.

A fairly simple salad that can be prepared both for the holiday and every day.

Korean carrot and corn salad

Koreans go crazy with spicy food. Kimchi is one of the hottest foods in Korea. In fact, Kimchi was not at all spicy. The most important ingredient in Kimchi’s dish is pepper, but they haven’t used it before because pepper did not exist in Korea. Pepper was introduced into the country only after the 16th century, this is the time when the Portuguese were thrown into Japan and the Korean peninsula!

The best dishes of Korean cuisine are small dishes that are served with main dishes. At a Korean restaurant, Banchana plates are replenished at no charge. And several dishes are placed in the center of the table so that they are served to everyone. In the main course, he is known as a “banchan”. And Koreans appreciate flavor combinations without using too much vegetable oil. According to tradition, a Korean table cannot but have three colors: red, green and white.

Ingredients:

Liver - 500 gr
Korean carrot - 300 gr
Onion - 150 gr
Fresh mushrooms (champignons) - 400 gr
Vegetable oil, salt, mayonnaise, dill, milk - to taste

Cooking:

Cut the onions in half rings and fry in vegetable oil. Peel the liver of the films, cut into small cubes and soak in slightly salted milk. Add the liver to the fried onions and fry until cooked. Then fry the mushrooms and mix them with liver, carrots and chopped dill. Pour with mayonnaise and let it brew a little.

½ cup of salt 04 liters of hot water. In a large bowl, mix water and salt in brine. Wash the chard leaves and place them in a bowl. Let stand for 1 hour at room temperature. In the middle bowl, combine the remaining ingredients and set aside. Drain the leaves of the chard and wash them to remove excess salt. In a large bowl, combine the layers of Swiss chard with the reserved sauce to the end of the ingredients. Cover with plastic wrap and let stand at room temperature for eight hours.

After that, kimchi will be ready to try. It can be stored in the refrigerator for several days. An ingredient that is found in all. Rice is present throughout Asian cuisine as an important ingredient. It is used to soften and balance the more flavored tastes of many dishes. Bibimbap is very popular in Korea. Place rice and water in a medium saucepan. Cook with a saucepan, opened for 25 minutes. When almost all the water has evaporated, lower the heat and cover the pan to finish cooking until the rice is soft.

The liver must be soaked in milk before cooking so that it becomes softer and the excess bitterness is gone. Soak is 10-15 minutes.

A very interesting recipe for a delicious and light salad.

Ingredients:

Chicken fillet - 350 gr
Korean carrot - 350 gr
Corn - 1 can
Hard cheese - 200 gr
Bell pepper - 1 PC
Mayonnaise to taste

Cooking:

Remove from heat and let stand for five minutes. Place the rice in a large, deep dish. Select at least four accompaniments and mix them in rice. Place pepper paste and mix well. Pour the oil with sesame seeds, sprinkle with seeds, stir well and lay the eggs on everything. Serve other accompaniments in bowls so that each person chooses what they want to put in their rice. Garnish with green onions.

Smoked Chicken Salad with Korean Carrots

“Bul” means fire and gogs? means meat. A combination of two results in Bulgogi, one of the most traditional dishes of Korean cuisine. In the distant past, this dish was served at parties and limited to those who could afford the high price charged for beef.

Boil the chicken and cut into cubes. Grate the cheese on a coarse grater and mix with chicken. Pepper and cut into strips. Add pepper, carrots and corn to the chicken and cheese. Before serving, pour mayonnaise and mix.

A delicious salad that will be a great decoration for your holiday table.

Mix all the ingredients? Besides sugar and meat? In a bowl and set aside. Put the meat in a large, small bowl, sprinkle with sugar, and then cover with reserved sauce. Allow to sit for 1 hour or cook the day before and refrigerate. Heat a skillet or large skillet over high heat. Sauté the pieces of meat a little over three minutes or until they turn golden on the outside and moist inside.

Because coal leaves a slightly smoky taste in the meat. Koreans use a domed grill to cook this dish, so the broth falls out from the sides and is used for the painting season. Put cabbage in salted water and leave overnight. The next day, gently squeeze the cabbage to remove most of the water. Chop the cabbage into small pieces. Place it in a large bowl, add 10 tablespoons of salt, pepper, garlic, ginger and sugar. Put the onions and mix well with your hands.

Ingredients:

Chicken fillet - 200 gr
Korean carrot - 100 gr
Hard cheese - 100 gr
Eggs - 4 pcs.
Mayonnaise and greens to taste

Cooking:

Boil chicken and eggs. Then, finely chop the cooled meat, chop the carrots and grate the cheese on a fine grater. Lay everything in layers: 1st layer - chicken, 2nd layer - carrots, 3rd layer - grated egg yolks, 4th layer - cheese. Each layer must be greased with mayonnaise. Grate the yolk on top and decorate with greens.

Put kimchi in a large glass, cobra and go out at room temperature for 1 day, then refrigerate. Cut in half vertically so that the leaves are together on the stem and rinse well. Put a good amount of salt between leaves and salt for 2 hours. After 2 hours, rinse well with salt and strain for another two hours.

Hearty Korean Carrot Salad Salad

Add flour to water and bring to heat until dissolved, add sugar, boil a little; Fish broth and piripiri were already at the stove. Grind in the processor until you insert the garlic, ginger and onions. Add this paste to flour sauce and mix well. Cut the garlic into thin slices, like a radish.

A delicious salad with a rich mushroom aroma.

Ingredients:

Champignons - 200g
Hard cheese - 100g
Onion - 1pc
Eggs - 4pcs
Boiled chicken fillet - 300g
Korean carrot - 200g
Mayonnaise, salt to taste

Cooking:

Boil chicken and eggs. Fry the mushrooms and onions well. Dice eggs and chicken, chop carrots lightly. Grease the bottom of the salad dish with mayonnaise, and put the mushrooms on top. Then spread the chicken on top of the mushrooms and grease with mayonnaise. Then lay the eggs and also grease with mayonnaise. The final layer is Korean carrot, which is also smeared with mayonnaise. Top with grated cheese.

Stir the garlic paste well. And radish and other cabbage leaves one after another. Put the whole mixture in a box, which may be plastic or glass, but not metal, and leave at room temperature for two to eight days when the temperature the environment heats up or heats up. After fermentation, keep refrigerated.

The original recipe adds raw oysters and onions in the sauce, but will be optional. Cabbage will roam, giving rise to a type of pickle, quite spicy, that can serve as an accompaniment on its own or as an additional salad dressing.

Very fast and tasty salad.

Ingredients:

Onion - ½ pcs
Canned corn - ½ cans
Korean carrot - 100 gr
Smoked Chicken Fillet - 150 gr
Rusks - 100 gr
Mayonnaise to taste

Cooking:

This seasoning, salad, seasoning or even the main dish consumed in Korea. It has an active odor, pungent and pungent aroma, forming lactic acid, which helps absorption. Cut the cabbage into small pieces, put in a large bowl, add 10 tablespoons of salt, pepper, garlic, ginger, sugar and mixture.

Put kimchi in a large glass, cover and leave at room temperature for 1 day, then refrigerate. Wash and peel the mushrooms thoroughly. Cut into slices 2 mm thick. Leave the mushrooms dry in warm water until they become soft. Drain and cut into thin slices. Close the bottom of a shallow pan, thick bottom, with a layer of seasoned meat and sliced \u200b\u200bonions. Arrange the green onions and mushrooms around the pan. Place the shiitake and celery leaf in the center. Add 2 cups of broth or water.

Scalp chopped onions with boiling water. Dice the chicken and mix with carrots and corn. Then add the onion. Before serving, pour the salad with mayonnaise and sprinkle with crackers.

The salad has a very unusual but pleasant combination of ingredients.

Ingredients:

Hard cheese - 150 gr
Chicken fillet - 1 pc.
Korean carrot - 200 gr
Oranges - 1 pc.
Egg - ¾ pcs
Mayonnaise to taste

Cooking:

Sprinkle with salt or soy sauce and bring to cook until fully cooked. Carefully cut each chard in half. Dehydrate, sprinkle with salt and let stand for 4 hours. Add the other ingredients to the pepper, with the exception of the chard, and mix well by hand. If you want to soften the taste of pepper, reduce its amount in the mixture to your liking. Rinse the salted Swiss chard in plenty of fresh water, dry well and squeeze to extract as much water as possible. Place a small amount of pepper mixture between the leaves of the chard with your hands.

Boil chicken and eggs. Then cut the meat and orange into cubes, and grate the cheese and eggs. The salad is laid out in layers: 1st layer - meat, 2nd layer - Korean carrots, 3rd layer - orange, 4th layer - eggs, 5th layer - cheese. Each layer, except for cheese, is smeared with mayonnaise.

Unusual combination and unique taste.

Close each sheet after adding seasoning, forming a “packet”. Package Status? In tightly closed containers. Let it roam for a day or two at room temperature. Cut pieces before serving. Kimchi should be stored in the refrigerator after it is ready and lasts a long time. When he starts to sour, Koreans still enjoy it to make soup.

Spicy red pepper paste. Chives, chopped pepper, sesame oil, soy sauce, chopped garlic. Sesame oil Sesame oil. Bean ripening season. Chives, chopped sesame seeds, sesame oil of garlic, chopped salt. Soak for 30 minutes and drain. Put in a pan, add 3 and ½ cups of water and bring to the fire, without corking. Do not open the pan while cooking, as this will cause the rice to return. Place a little oil in a large skillet and fry, stirring constantly until cooked.

Ingredients:

Chicken fillet - about 400-450 grams
Kiwi - 2 pieces
Eggs - 5 pieces
Apples - 2 pieces of medium size
Cheese - about 250 grams
Korean carrots - about 200 grams
Mayonnaise - about 350 grams

Cooking:

Boil chicken and eggs. Finely chop the meat. Then we separate the yolks from the proteins. Cut the peeled kiwi into thin quarter rings. Carrots also need to be finely chopped. Grate cheese and apples on a coarse grater.

Sprinkle with cucumber, carrots and mushrooms with salt. Let stand for 5 minutes. After this time, pour out the water that forms. Season of each vegetable separately. Bring to the pan to heat, add a little sesame oil and quickly fry, stirring well, slices of cucumber until their color is very vibrant. Remove and put in a dish to cool. In the same skillet, separate and exactly the same spinach, carrots and mushrooms in sequence. In another pan, frying the eggs in oil is not too hot, without turning them so that they do not break or overcook the yolks.

We spread the first layer of salad - meat and grease with mayonnaise. The second layer is kiwi, no lubrication needed. Then we rub the proteins and grease with mayonnaise, followed by apples and also with mayonnaise. Then grated cheese and grease with mayonnaise, and cheese Korean carrots, grease with mayonnaise. The last layer is grated egg yolks. They serve as decoration and mayonnaise are not smeared.

Salad with Korean carrots and cucumber "East Wind"

Prepare the red pepper paste by thoroughly mixing all the ingredients. Place the rice in a serving bowl. Arrange ready-made vegetables and jelly strips. Finish by placing the eggs on a plate. Serve with pepper paste. Put rice sauce in water for 3-4 days. Drain well to dry completely and grind to powder. Mix this powder with wine, sugar and salt, mix well. Prepare the steam dough before swelling. Sprinkle flour on a smooth surface and apply the dough on circles or triangles.

The preparation of this salad takes no more than 15 minutes. The combination of products gives a unique taste that cannot but please.

Ingredients:

Crab sticks - 130 gr
Sea kale - 200 gr
Korean carrot - 150 gr
Cucumbers - 2 pcs.
Olive oil to taste

Cooking:

Korean carrot and cucumber salad - general principles of preparation

Dried in the sun until brittle. Dip cookies one by one in syrup and sprinkle with sesame seeds. Sesame seeds can be replaced with cinnamon or soy flour. It is important to dip the cookies in the butter before frying to prevent them from growing. Soy sauce seasoned oriental rice cooked to taste kimchi to taste. For hardened soybean paste.

Cut the meat into thin slices. Mix all the marinade ingredients, apply the pieces of meat and give a taste for 1 hour. Wash lettuce and sesame leaves. Mix all the ingredients of soybean paste. Bring to a boil and boil; Turn off and wait. Quickly fry the pieces of meat in a small amount of oil in a pan. Bring the meat along with all the other ingredients to the table. Each guest puts on the leaves of lettuce or sesame, some meat, soya paste, cooked rice and some kimchi. They form small bundles that are tasted in the throats.

Cut crab sticks and cucumbers into thin strips. Mix all the ingredients and add olive oil.

The time taken to prepare the salad will not go in vain. You will be pleased with the cooked dish.

Ingredients:

Pickled mushrooms - 1 can
Boiled sausage - 300 gr
Korean carrot - 200 gr
Hard cheese - 200 gr
Potato - 3 pcs.
Pickled Cucumbers - 3 pcs.
Chives - 1 bunch
Dill - 1 bunch
Mayonnaise to taste

Cooking:

For salad, you will need straight-wall cookware. At the bottom we spread the mushrooms with their caps down. Top with chopped greens. On top of the greens we spread the chopped boiled potatoes and grease with mayonnaise. Put the sliced \u200b\u200bcucumbers on the potatoes and also grease with mayonnaise. Next, we do the same with sausage, and then carrots. The final layer is grated hard cheese.

Turn the dishes over to the dish and serve.

If you need to boil potatoes faster - add a little butter to boiling water.

The appearance of the salad, combined with an unsurpassed taste, will amaze guests.

Ingredients:

Chicken thigh - 2 pcs.
Fried Mushrooms - 100 gr
Hard cheese - 100 gr
Korean carrot - 200 gr
Olives, mayonnaise, salt, pepper, herbs - to taste

Cooking:

Finely chopped boiled meat and carrots. Leave some carrots for decoration. Cheese is divided into two unequal parts: most of the three on a large, and the smaller on a fine grater. We mix carrots, mushrooms, meat and large cheese with mayonnaise, salt and pepper, if necessary. On a flat dish, we form a hedgehog from a salad. The head is sprinkled with fine cheese, and the body with carrots. We make thorns, eyes and a nose from olives. We decorate the dish with greens.

Fast, tasty and original salad for every day.

Ingredients:

Potato - 6 pcs.
Korean carrot - 100 gr
Smoked meat - 150 gr
Mayonnaise to taste

Cooking:

Boil the potatoes and cut them into cubes, and cut the meat into thin strips. Mix all the ingredients and season with mayonnaise.

Unusual salad, which can even be called exotic due to its composition.

Ingredients:

Mussels - 500 gr
Tomatoes - 18 pieces
Gherkins - 10 pcs.
Korean carrot - 450 gr
Lettuce and tartar sauce to taste

Cooking:

Are laid out on a plate lettuce leaves. Then put the diced tomatoes on top and pour over the sauce. On top of the tomato we put mussels and thin circles of gherkin. On top in the form of a hat we spread the carrots. The hat should hide all other ingredients. If desired, you can add salt and pepper.

The recipe for this salad is very popular on the Internet.

Ingredients:

Crab sticks - 200 gr
Korean carrot - 200 gr
Hard cheese - 100 gr
Eggs - 4 pcs.
Garlic clove - 1 pc.
Greens - 20 gr
Salt, pepper, mayonnaise - to taste

Cooking:

Boiled eggs and crab sticks cut into cubes. Add carrots, chopped herbs and garlic. Add salt, pepper and fill with mayonnaise, mix.

Funchosa is an Asian dish made from dry noodles. It is also called glass noodle.

Ingredients:

Korean carrot - 270 gr
Rice Noodles - 200g
Red onion - 1 pc.
Ground chili - to taste
Chili pepper - 1 pc.
Garlic - 1 pc.
Olive oil - 2 tbsp. l
Cilantro, dill, sea salt, ground black pepper - to taste

Cooking:

Cut the onion into thin rings, add finely chopped cilantro and dill to it, and chopped garlic clove. Season vegetables with dry and fresh chili peppers. Pour boiled water over rice noodles and leave until soft (5-7 minutes). Mix vegetables with funchose and carrots, mix well. Add salt and pepper to taste, insist 10-15 minutes and serve.

Rice does not boil and does not stick if the water in which it is boiled add a couple of tablespoons of cold milk.

The salad is mixed just before serving.

Ingredients:

Korean carrot - 200 gr
Canned corn - 1 can
Smoked sausage - 300 gr
Cucumbers - 300 gr
Mayonnaise - 300 gr
Chips to taste

Cooking:

Break the chips, cut all products into thin strips and put in the form of chamomile. Top with mayonnaise and serve.

Ingredients:

Smoked chicken breast - 150-200 gr.
Korean carrots - 200-250 gr.
Corn - 100-150 gr.
Onion - 1-2 pcs.
Bag of crackers

Cooking:

Cut the onion into small cubes and scald with boiling water. Dice the chicken and mix with chopped carrots. Then add the corn and mix. Add onions and mayonnaise, mix everything again. Before use, add crackers and, after mixing, serve to the table.

There are a huge number of variations on the theme of "Korean carrot." I want to bring to your attention only two. The first recipe is from me, and the second is from a real Korean.

Carrots - in Korean I cook for almost any holiday or just like that. I have a good grater for her, so the cooking process is not very tedious.

I must say that I tried various shredders for this salad, but about simple graters I often injured my hands, because carrots are quite difficult to rub. If you are going to make this dish often, then, my advice to you is better to get something like this. Working with such a grater is much more convenient, your fingers will remain intact, in addition, it has several nozzles

Let's start cooking according to my recipe.

Ingredients:

1 kg. carrots
2 tbsp. tablespoons of vinegar
sugar
0.5 cups vegetable oil
5 cloves of garlic
2 tbsp. spoons of coriander or finished
1 teaspoon red pepper or seasoning ready
1 onion (later not needed)

Carrots are better to take juicy varieties. But if you get dry - it does not matter, we compensate for the lack of juice with vegetable oil.

Shred on a grater in a wide dish 1 kg. carrots. We spray the carrots with about 2 tablespoons of vinegar, sprinkle with salt and sugar to taste preferences (like salt - more salt, like sweeter - more sugar). Cover and leave for 2 hours outside the refrigerator.

After 2 hours, squeeze the garlic through a press. I love it more sharply, so I add almost the entire head, for the first time, add from 3 to 5 cloves, then decide for yourself how much you need. Add about 2 tablespoons without the top of coriander and about 1 teaspoon of red pepper.

Instead of coriander and pepper, I now add ready-made seasonings for Korean carrots. They are sharp

and not sharp. You can buy them in the markets, there they are assembled by sellers themselves, or in a store, in factory packaging.

Mix seasonings with carrots, and put the garlic on top for now.

Lean oil, about 0.5 cups (if the carrot gave out a little juice in 2 hours, then a little more), overcook with 1 piece of coarsely chopped onion so that the oil is saturated with its taste and smell. The onion is not needed afterwards, it can be used in some other dish.

Carefully pour hot vegetable oil without onions into the carrots directly on the garlic so that it gives more flavor to the carrots. Mix everything thoroughly. In cold weather we leave it overnight without a refrigerator, in the summer - for 3-5 hours, so that the salad is not sour. You can eat carrots the next day.

Now the second recipe. Watch the video.

Korean carrots in 10 minutes.

Bon Appetit! Be healthy and beautiful!

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