Rice vinegar is often used in Asian dishes. It differs from the usual canteen in the absence of an unpleasant aroma and a sweet taste. With such an additive, Korean carrots turn out even more juicy and delicious!
Ingredients
- Carrots - 500 g
- Garlic - 2 clove
- Onion - 1 piece
- Rice vinegar (white) – 2 tbsp.l .
- Vegetable oil (odorless) – 40 ml
- Ground red pepper - 0,5 tsp.
- Hop-suneli - to taste
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Peel the carrots and grate them on a special grater.
Add salt, rice vinegar, spices and mix.
Peel the onion from the husk and finely chop it.
Fry the onion in oil until golden brown.
Pour the oil into the carrots, straining through a strainer. Onions are not needed in the snack.
Add the garlic passed through the press, mix and cover with cling film. Carrots should stand in the refrigerator for a couple of hours.
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