What is the composition of the carrot seasoning in Korean?

Carrots in Korean became known thanks to refugees and emigrants from the DPRK even before the collapse of the Soviet Union. Many Russians once tried this dish, so fell in love with it, that they tried to recreate it in their kitchen. But what is the dominant taste of carrots in Korean? Gourmets say that it is not a root crop at all. Recognized and loved this dish makes seasoning for Korean carrots.

The composition, photo of the ingredients and the sequence of their introduction into the marinade, we will give below. Previously, a mixture of spices for carrots (as well as a ready-made dish) could only be bought from ethnic Koreans in the market. Now many manufacturers sell bags with seasoning. To make snacks, this product will also come down. However, we can not guarantee that the factory mix complies with sanitary standards. In addition, over time, spices can lose their flavor. And finally, everyone likes different carrots in Korean. After all, it is neostroy, medium and spicy. You can enhance the garlic sound, add chili and so on. Therefore, it is better to create a mixture of home and cook with it a wonderful snack.

History of carrots in Korean

This delicious dish appeared not so long ago - somewhere in the middle of the twentieth century. You will be extremely surprised, but in Korea, both in the North and South, never heard of it. Emigrants from the DPRK brought with them a recipe of a very popular dish in their homeland "Kimchi". But it is prepared from black radish and Peking cabbage. In the Soviet Union, with its constant deficit, these products were not easy to get. But the carrots were at least filled. Therefore, ethnic Koreans who settled in the republics of Central Asia, and replaced it with basic products for "Kimchi".

Chopped spaghetti spicy carrots are very fond of the inhabitants of the vast USSR. Therefore, the dish is considered the know-how of Soviet cuisine. For a long time people were forced to buy a ready-made snack, as very few people knew the composition of the carrot seasoning in Korean, the recipe for cooking, and there was no equipment for shredding either. But with the fall of the USSR and the formation of a small business, this was the end. Now you can buy both a special grater, and a mixture of spices for the preparation of an extremely tasty and beloved Slavs snacks.

Ingredients for carrot seasoning in Korean

The kitchen of this people is built on the active use of marinades and spices. It is they that attach to such a common root crop as carrots, exotic taste and rich aroma. What kind of spices are used in this case? The composition of the seasoning for carrots in Korean, each varies according to their taste preferences. However, there are basic components that remain unchanged. It is coriander, red hot and black peppers, dry garlic. Of course, you can not do without salt. But a surprise for many will be that the composition of a mixture of spices is also sugar. In Asian cuisine it is believed that it is very advantageous for salt and spices. On packages of ready-made mixtures "Seasonings for Korean carrots" it is often possible to read that the composition also includes nutmeg, basil, chili, ginger, sesame seeds and turmeric.

Other Ingredients

Now we know what the seasoning for carrots is in Korean. Its composition is quite simple. But if we just combine black and red peppers, salt, sugar, garlic and coriander in a cup, we will not succeed. In order to prepare a tasty snack, it is necessary that the spices "open". And for this we need at least a blender. And not submersible, but powerful, with a tightly closing bowl.

For a snack to turn out to be authentic, with an unforgettable taste, carrots should be chopped in a special way, on a special grater. If there is not one, you need to cut the peeled root manually, with necessarily long strips, so that they absorb all the charm of the marinade. To prepare a snack, you will also need vinegar (9% and better wine - so the taste will turn piquant) and vegetable oil.

Fundamentals of Technology

To flavor the spices as it should, the composition of the carrot seasoning in Korean, we include whole foods. That is, coriander (coriander) should be in grains. Garlic we take is not granulated, but fine-grained denticles before use. For the mixture, we will use large table salt.

Needless to say, and the rest of the seasonings are rubbed directly before use? But you can prepare a mixture of spices for future use. To do this, in the blender, first grind one and a half teaspoons of coriander seeds and one - salt. In the composition of the seasoning for carrots in Korean acute it is necessary to include a few pinch of chili pepper. After all has been ground, add half a spoonful of granulated sugar and two finely chopped cloves of garlic. Now it's the turn of the peppers. Add a half of a teaspoonful of black to the blender bowl and a burning red knife at the tip of the knife. You can pour a pinch of paprika. If desired, add other ingredients: basil, nutmeg, ginger, turmeric. On the fastest turns, it's all about three minutes. We let the dust settle and then we lift the lid. Transfer the contents into a dry jar. In the refrigerator seasoning can be stored for a long time.

Proportions

It is best to prepare marinade and spices just before putting shredded carrots. No matter how tightly the jar is closed, but the process of exhausting the fragrance still occurs. In the presence of carrots it will be easier to calculate the proportions of seasonings. So, one kilogram of root vegetables absorbs about thirty grams of spicy mixture.

Preparation of snacks step by step

The recipe for this dish is as simple as the composition of the carrot seasoning in Korean. Shink root, salt, add sugar and put under oppression. An hour later, squeeze straw. Add 2 tablespoons of vinegar to the carrot. We spread in the frying pan fifty grams of vegetable oil. Let's fry it on chopped garlic and onions. Spoon caught these vegetables - they gave the oil their fragrance and are no longer needed. Carrots are placed in a tightly closed container. We put the spices on the blender. Fill with hot oil. Cover and set at room temperature at night to insist. The dish you made will taste better in a day like this.