Carrots in Korean are a wonderful snack that can be served on the table both independently and as part of other salads or snacks. Red ground pepper will give a burning sharpness, while a couple of pinches of black pepper will make carrots simply piquant.
Ingredients
- Carrots - 300 g
- Salt - 1/4 tsp.
- Sugar - 1/2 tsp.
- Ground black pepper - 2 pinches
- Ground coriander - 2 pinches
- Ground red pepper - 2 pinches
- Vinegar (9%) – 1 tsp.
- Vegetable oil - 2 tbsp.l.
Step-by-step cooking recipe
Peel and wash the carrots, then grate them on a special grater with long strips and put them in a bowl.
Add salt, sugar and all spices. Carefully remember the carrot with your hands so that it becomes softer and gives juice.
Peel the garlic and pass it through a press, add it to a bowl.
Pour vegetable oil and table vinegar into a bowl, mix everything thoroughly. Now you need to let the carrots brew. You can try it in an hour, but it's better to put it in the refrigerator overnight.
Before serving, mix the snack, as a lot of fragrant carrot juice with spices will gather at the bottom of the dishes.
