Today let's move a little away from the classic recipe of Korean carrots and cook it with adjika. Adherents of traditional cuisine have the right to rebel, but I still recommend trying it first. Most likely, you will cook this way often.
Ingredients
- Carrots - 800 g
- Garlic - 3 clove
- Onion - 1 piece
- Dry adjika - 2 tsp.
- Apple cider vinegar - 2 art.l.
- Vegetable oil - 50 ml
- Allspice - 3 peas
- Ground coriander - to taste
- Ground black pepper - to taste
- Sugar - 1,5 art.l.
- Salt (without slide) – 1 tsp.
Step-by-step cooking recipe
Peel the carrots and grate them on a special grater.
Add sugar, salt, ground pepper and coriander. Mix well and set aside for 15 minutes.
Peel the onion from the husk and finely chop it.
Fry the onion in vegetable oil until golden brown.
Pour the hot oil into the carrots, straining through a strainer.
Add adjika, vinegar, allspice and garlic passed through the press. Stir, cover with cling film and put in the refrigerator for a few hours.
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