How to deliciously prepare carrots in Korean style for the winter in jars

Korean carrots are one of the most popular snacks in Russia. It is spicy, crispy, tasty and, when cooked correctly, healthy. It is consumed as an independent dish and added to multi-component salads.

In summer, everyone's favorite pickled carrots are inexpensive. But in winter, prices for fresh vegetables rise, so many housewives prefer to prepare food for the winter. Vegetables are also preserved in Korean style. How to do this and what variations of the popular recipe exist - read on.

Selection and preparation of carrots

To get a delicious snack, you need to choose quality products and prepare them correctly:

1. To prepare Korean carrots for the winter in jars, you need juicy and sweet carrots. If the vegetable is dry or bitter, the taste of the snack will deteriorate. Young root vegetables are considered the most delicious and juicy, so it is better to make this preparation in season.
2. If the carrots are not juicy enough, immerse them grated in boiling water for 20 seconds. During this time, it will be saturated with liquid, but will remain crispy.
3. The taste of Korean carrots depends on its shape. If you chop a vegetable using a regular grater, it will turn out tasteless and not crispy. For such a dish, be sure to use a special grater.
4. It is not recommended to eat the green parts of the root crop. They are bitter and spoil the taste of the entire snack.
5. Before grating carrots, they are peeled and washed. For preservation, this is done especially carefully so that dirt does not get into the jars and the snack does not spoil.
6. Long carrots work best for this dish. It makes neat pieces. Rub it along, not across. Special graters speed up this process and make it safer.

How to cook carrots in Korean for the winter

Korean carrots are a delicious and at the same time extremely simple dish.. Even a novice housewife can handle its preparation. The main thing is to follow the instructions.

Ingredients:

• carrots – 3 kg;
• onion – 1 kg (optional);
• salt – 2 tbsp. l.;
• sugar – 200 g;
• Korean carrot seasoning – 1 package;
• table vinegar – 50 ml;
• vegetable oil – 2 tbsp.;
• ground red pepper (optional) – 1 tsp;
• garlic - 2 medium sized heads.

Step-by-step instruction:

1. Root vegetables are cleaned and washed thoroughly. After that, they are ground on a grater.
2. Peel the onion and garlic and cut into small cubes.
3. All ingredients are thoroughly mixed with spices. Leave the carrots for 15-30 minutes so that they release their juice.
4. Prepare the brine. To do this, salt, sugar, vinegar, vegetable oil and the juice released by the carrots are added to the water. The mixture is boiled for 2-3 minutes.
5. The salad is laid out in sterilized jars, filled with brine and immediately rolled up. The jars are turned over and left for 8-12 hours under a blanket.

Harvesting carrots with and without sterilization

To prevent carrots from spoiling within a few months, it is important to follow the technology of its preparation. There are two options for harvesting carrots: with and without sterilization.

With sterilization

Cooking Korean carrots with sterilization - the most reliable way to preserve vegetables throughout the winter. With this preservation option, the risk of salad spoilage is minimal.

Vegetables are sterilized if they were not filled with boiling brine during cooking.. Otherwise, the cooking method and ingredients do not differ from the classic recipe.

Ingredients:

• fresh carrots – 3 kg;
• garlic – 15 cloves;
• spice mixture for Korean carrots – 2 tbsp. l.;
• salt – 2 tbsp. l.;
• sugar – 1 tbsp;
• vegetable oil – 100 ml;
• table vinegar – 100 ml.

Preparing a winter snack with sterilization is easy. Main - follow the recipe:

1. The carrots are peeled, washed and grated. Finely chop the garlic and mix with the grated vegetable.
2. Add spices, sugar, salt, vinegar and vegetable oil. All ingredients are thoroughly mixed.
3. Cover the salad with a lid and put it in the refrigerator for 12-24 hours. During this time, the carrots should release their juice.
4. The carrots, squeezed out of their juice, are placed in clean, sterilized jars. The juice is evenly distributed between them.
5. Jars of carrots are placed in a saucepan and filled with warm water up to the shoulders. The liquid is brought to a boil and the winter salad is sterilized for 10-15 minutes.

Without sterilization

Korean carrots are harvested for the winter without sterilization. In this case, vegetables are poured with boiling brine. Particular attention is paid to sterilizing dishes, otherwise there is a risk that the salad will spoil.

Ingredients:

• carrots – 4 kg;
• onion – 5 heads;
• garlic – 3 heads;
• spice mixture for Korean carrots – 3 packs;
• odorless vegetable oil – 2 tbsp.;
• sugar – 8 tbsp. l.;
• water – 1 l;
• salt – 2 tbsp. l.;
• vinegar essence - 4 tbsp. l.

In this recipe it is important to do everything as quickly as possible., then the bacteria will not have time to get into the jars:

1. The carrots are washed, peeled and chopped on a special grater. Add spices.
2. The onion is peeled and chopped into small cubes.
3. Oil is poured into a frying pan and the onions are fried in it, and then mixed with carrots.
4. Garlic, crushed using a special crush, is added to the mixture.
5. Leave the carrots for 3 hours to let out the juice. Then it is laid out in jars, squeezing out the juice. The released brine is poured into the pan.
6. Pure water, sugar and salt are added to the brine. The ingredients are brought to a boil. Vinegar essence is added to the brine.
7. The resulting boiling marinade is poured into jars with carrots. The containers are closed with sterilized lids, turned upside down and left overnight under a warm blanket.

Take note:

Preparing a dressing for carrot soup for the winter

Pickled onions for barbecue, herring and salad

Pickled watermelons in 3 liter jars

Recipe Variations

The classic recipe includes the carrots themselves, oil, vinegar and spices. Inventive housewives often add various ingredients to the salad, depending on which the method of preparation changes.

With homemade seasoning for Korean carrots

Most housewives add a ready-made spice mixture to Korean carrots. Such seasonings reduce the usefulness of the product. They contain flavor enhancers, usually monosodium glutamate.

To make the snack more healthy and tasty, it is recommended to prepare the seasoning yourself. You will need:

• ground coriander seeds – 1 tsp;
• ground red hot pepper – 0.5 tsp;
• black pepper or a mixture of peppers – 0.5 tsp;
• turmeric – 1 tsp;
• dry granulated garlic – 2 tsp;
• chopped fenugreek – 1 tsp;
• favorite mixture of herbs or basil and marjoram - 1 tsp;
• paprika – 1 tsp;
• ground mustard seeds - 1 tsp;
• dry dill and parsley – 1 tsp.

All ingredients are mixed. For 1 kg of vegetables take 1 tbsp. l. seasonings. This mixture is suitable for any Korean snack recipe.

With cucumbers

Korean carrots with cucumbers – an unusual winter salad that intertwines spicy and fresh flavors. It looks bright and appetizing. Thanks to the cooking method, the cucumbers remain crispy and juicy.

For this snack Only young unripe cucumbers are suitable. Otherwise, they will soften in the workpiece and spoil its taste.

There should be no bitterness in cucumbers. Before cooking, you should try one fruit. The bitter part is trimmed or peeled.

Ingredients:

• spices – 2 tbsp. l.;
• cucumbers – 2 kg;
• carrots – 1 kg;
• vinegar - 6 tbsp. l.;
• garlic – 15 cloves;
• sugar – 4 tbsp. l.;
• vegetable oil – 6 tbsp. l.;
• salt – 4 tsp.

To keep cucumbers crispy, it is recommended to place them in ice water for 1 hour before cooking. Then prepare according to the following recipe:

1. The carrots are peeled, washed and chopped on a special grater.
2. Wash the cucumbers, cut lengthwise (into 7-8 parts) or crosswise into round pieces 0.5-1 cm thick.
3. Vegetables are mixed in a bowl with spices, sugar, salt and vinegar. At this stage, they are tasted and salt or sugar is added if necessary.
4. Vegetable oil is heated in a frying pan. They are poured over cucumbers and carrots. The mixture is stirred and seasoned with crushed garlic.
5. The vegetables are left to steep for 3 hours so that they release their brine.
6. The salad is placed in sterilized jars. The released juice is evenly distributed among the filled containers.
7. The lettuce is sterilized. Then the jars are closed and placed upside down to cool under a blanket.

With zucchini

Carrots combined with zucchini acquire an unusual taste.. It will be an excellent addition to main courses or appetizers at holiday feasts.

Ingredients:

• zucchini – 3 kg;
• salt – 3 tbsp. l.;
• carrots – 1.5 kg;
• sugar – 9 tbsp. l.;
• vinegar – 200 ml;
• Unscented sunflower oil – 200 ml.

Only young zucchini are suitable for this recipe. Garlic can be added to the mixture if desired..

How to make zucchini and carrots in Korean at home:

1. The carrots are washed, peeled and chopped on a special grater.
2. Wash the zucchini and trim the edges. They are chopped on a Korean carrot grater, trying to maintain maximum length.
3. Zucchini and carrots are placed in one container. Oil, salt, sugar, seasoning and vinegar are added to the vegetables.
4. All ingredients are thoroughly mixed and left at room temperature for 3 hours. During this time, the vegetables release brine and become saturated with the flavor of the seasonings.
5. The salad is placed in sterilized jars. They are sterilized again, after which they are covered with lids and left to cool under a blanket.

With coriander

Coriander seeds – essential ingredient in Korean vegetable seasoning. Sometimes housewives, in order to enhance the aroma of this plant, add its greens to the salad. The result is a spicy snack with a rich taste.

Did you know? Coriander and cilantro are different names for the same plant.

Ingredients:

• carrots – 3 kg;
• spice mixture - 3 tbsp. l.;
• coriander greens – 2 bunches;
• onions – 3 pcs.;
• sugar – 1 tbsp;
• vinegar – 100 ml;
• salt – 2 tbsp. l.;
• garlic – 1 head;
• odorless sunflower oil – 100 ml.

Coriander is sometimes replaced with parsley. Then the snack will taste less spicy.

Cooking method:

1. The carrots are chopped on a grater. The garlic is passed through a press. Coriander is finely chopped. The onion is cut into half rings.
2. Carrots are mixed with coriander. Salt, spices, vinegar and sugar are added to the vegetables.
3. The onions are fried in oil, and then the carrots and coriander are poured. All ingredients are quickly mixed.
4. Garlic is added to the salad. The mixture is left for 3 hours so that it releases its juice.
5. The snack is laid out in sterilized jars, between which the juice is distributed.Jars of salad are sterilized, hermetically sealed and left to cool in a warm place.

Read also:

Delicious pickled eggplants without sterilization for the winter

The best recipes for pickled Ogonyok peppers for the winter

With green beans

Long green green beans are ideal for marinating with carrots. It turns out tasty and crispy.

Ingredients:

• green beans – 1.5 kg;
• carrots – 1.5 kg;
• onions (optional) – 2 pcs.;
• garlic – 1 head;
• spice mixture - 3 tbsp. l.:
• vinegar – 100 ml;
• sugar – 9 tbsp. l.;
• bay leaf – 4 pcs.;
• salt - 4 tsp;
• allspice peas – 4 pcs.;
• water – 800 ml.

It is better to vary the amount of salt and sugar according to your taste. Some people like sweeter marinades, while others like saltier ones.

Cooking method:

• The carrots are peeled and chopped on a special grater. Green beans are cut into segments 6-10 cm long, onions are cut into thin rings. The garlic is finely chopped.
• The beans are thrown into boiling water for 2-3 minutes.
• Vegetables are mixed in a deep container. A mixture of spices is added to them.
• Then they are laid out in jars so that there is 2-3 cm left to the neck.
• Sugar, salt, vegetable oil, bay leaf, and peppercorns are poured into the pan. The ingredients are poured with water and brought to a boil.
• Then vinegar is added to them and boiled for another 1 minute.
• The boiling marinade is poured into jars. They are rolled up with lids, turned upside down and left under a blanket for 8-12 hours.

With mushrooms

Carrots with mushrooms – one of the most delicious variations of the Korean recipe. It will even decorate the holiday table.

Ingredients:

• oyster mushrooms or champignons – 1 kg;
• odorless vegetable oil – 1 tbsp.;
• carrots – 2 kg;
• sugar – 4 tsp;
• salt – 4 tsp;
• vinegar - 6 tbsp. l.;
• garlic – 1 head;
• seasoning – 2 tbsp. l.

Wild mushrooms are also suitable for this recipe.. In this case, they are boiled for 20 minutes before use.

Recipe:

1. The carrots are peeled and chopped on a special grater. Garlic is pressed through a press.
2. Place the carrots in a deep bowl. Salt, vinegar, sugar, seasoning are added to it. All ingredients are thoroughly mixed.
3. The oil is heated in a frying pan. They pour carrots over it. Then add garlic. Everything is mixed.
4. Mushrooms are cut either into four parts (champignons) or into strips (oyster mushrooms). They are fried until they acquire a golden hue.
5. Mushrooms are mixed with carrots and left to infuse for 4 hours.
6. Vegetables with mushrooms are placed in jars. The released juice is evenly distributed between them.
7. Salad in jars is sterilized. Then cover with lids and leave in the room until cool.

With hot pepper

Fans of spicy dishes will love the recipe for carrots with hot peppers.. This dish will warm you up on winter evenings and will be the perfect complement to meat.

Ingredients:

• carrots – 3 kg;
• fresh hot pepper – 2 pods;
• salt – 2 tbsp. l.;
• sugar – 200 g;
• water – 1 l;
• seasoning – 3 tbsp. l.;
• table vinegar – 50 ml;
• vegetable oil – 2 tbsp.;
• hot red pepper (optional) – 1 tsp;
• garlic - 2 medium sized heads.

It is not necessary to add fresh hot peppers to make the salad spicier.. 1 tsp is enough. chili powder.

Cooking method:

1. Carrots are chopped on a special grater. Peppers are cut into rings. To make the taste milder, the pods are seeded.
2. Seasoning and garlic are added to the vegetables. All ingredients are mixed. The mixture is left to infuse for 3 hours. Then it is put into jars, squeezing out excess liquid.
3. Pour 1 liter of water into the pan and add sugar, salt, butter and the juice released from the vegetables.The mixture is brought to a boil, vinegar is added to it and boiled for another 30 seconds.
4. Boiling brine is poured over salad in jars. They are quickly covered with lids and left under a blanket until completely cooled.

Terms and conditions of storage

Korean carrots in jars remain tasty and fresh throughout the year. They store it in the same way as other homemade preparations - in the pantry or cellar. Keep the opened jar in the refrigerator.

Advice from experienced housewives

There are a few tricks that will simplify the process of preparing carrots and make the snack tastier:

1. It is not necessary to use a special mixture for Korean vegetables. Any spices that are at home or that the hostess likes are allowed.
2. Canned food is sterilized not only in the oven or a pan of boiling water, but also in the microwave. To do this, place the jar in the oven for 5-7 minutes.
3. For salt and sugar, it is better to taste not the vegetables themselves, but the juice that they have released. Then it will become clear what taste the appetizer will acquire after long marinating.
4. You don't have to follow the recipe exactly when adding spices, salt and sugar. You are allowed to vary the amount of ingredients to your taste.

Conclusion

Korean carrots are a favorite dish of many, which was invented by Korean emigrants in the USSR. It is closed for the winter in a variety of ways. Recipes with various additives are especially interesting. The main advantage of such a snack is the low cost of ingredients and ease of preparation.