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Korean style kimchi carrot

Korean style carrot

(Morkov’ po-koreisky, Rus. морковь по-корейски)
Recipe by Russian Koreans, a variation of kimchi

Russian Korean style kimchi carrot
Can carrot can be a piquant appetizer? It most certainly can! Proof of concept – “Korean style carrot” salad: crunchy, spicy  and sour strips of fermented carrot can be a great starter or a side bite.

This recipe was invented by Russian Koreans who, living in Russia, were longing for the top Korean food – kimchi.  As the main ingredient, nappa cabbage, was not readily available,  the recipe with carrots was invented. It turned out to be a masterpiece and its fame in no time spread beyond ethnic enclaves.

 For many decades tubs of this spicy salad have been sold at every market and supermarket. It is even used in some hot-dogs. Korean style carrot will be a great bite at a party table, it is quite often served as “zakuska” (snacks before the main meal).

If you like kimchi, or if the description “crunchy, sour and spicy” is interesting for you, make this recipe, you will love it! :)

Korean style carrot Recipe

By myRussianFoods.com Published: June 8, 2014

    (Morkov' po-koreisky, Rus. морковь по-корейски) Recipe by Russian Koreans, a variation of …

    Ingredients

    • 500 grams carrots
    • 1 teaspoon sugar
    • 1.5 teaspoons salt
    • 2-3 cloves garlic
    • 1 teaspoon black pepper
    • 100 grams vegetable oil (originally - cottonseed oil but can be olive or sunflower oil)
    • 1 onion
    • 1 red chilli pepper
    • 0.5 teaspoons coriander seeds (ground)
    • 2 tablespoons vinegar (9%)

    Instructions

      • Wash, peel and cut the carrots into very thin stripes using a knife or a special carrot slicer.
      • Add sugar and salt and put some press over it for the carrots to release juice. This juice will be discarded later.

      • Prepare other ingredients: peel and crush garlic through the garlic press.
      • Peel and chop the onion and chilies.

      • Discard the liquid from the carrots, by pouring it out and squeezing the excess juice from the carrots. Add pressed garlic and mix.

      • Heat up oil in the frying pan. Add chopped onions, red chili pepper, coriander seeds. Fry until the onions are golden. Sieve and discard all the elements to get only aromatic oil.

      • Pour the oil over the carrots, add vinegar and mix. Leave for 2-3 hours at room temperature, and then cool down in the fridge. Enjoy!

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