This recipe will appeal to lovers of spicy dishes. This time, the Korean kochudyan sauce will give piquancy. Traditionally, the snack should be infused in the refrigerator for 2-3 hours. To speed up the process, I advise you to lightly mash the carrots with salt and spices.
Ingredients
- Carrots - 500 g
- Garlic - 3 clove
- Sauce (kochudyan) – 1 tsp.
- Vegetable oil (odorless) – 50 ml
- Apple cider vinegar - 2 art.l.
- Sugar - 2 tsp.
- Salt - 0,5 tsp.
- Water (boiled) – 100 ml
Step-by-step cooking recipe
Peel the carrots and grate them on a special grater.
Add sugar, salt and mix. Cover with a lid and set aside for 15 minutes.
In a small saucepan, mix water, oil, vinegar and kochudyan sauce. Warm up, but do not bring to a boil.
Pour the hot marinade into the carrots, add the garlic passed through the press and mix everything well again. Before serving, the carrots should stand in the refrigerator for several hours.
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