Korean carrot salad has a lot of advantages.
It is tasty, light, goes well with many dishes (meat, fish, potatoes, pasta).
In addition, it can become the basis for the preparation of some dishes.
Korean carrot salads recipes.
Korean carrot and ham salad.
Ingredients:
- ham - 320 g
- cheese - 220 g
- Korean carrots - 155 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Preparation:
1. Grate the cheese, cut the ham into thin strips.
2. Grate the cucumber, drain the resulting liquid.
3. Boil eggs hard-boiled.
4. Put the salad on a dish in the following order:
- shredded cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- Korean carrot
Lubricate each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figuratively cut out. You can also add a sweet and sour apple or crab sticks to the salad. Use the leftover ham to make the ham pancakes.
Chicken salad with Korean carrots.
Ingredients:
- chicken fillet - 1 pc.
- hard cheese - 155 g
- eggs - 3 pcs.
- mayonnaise
Preparation:
1. Boil chicken fillet, cut into strips or cubes.
2. Hard-boiled eggs, grate on a fine grater.
3. Peel the orange and cut into cubes.
4. Grate the cheese on a medium or coarse grater.
5. Lay the salad in layers in the following sequence:
- meat
- Korean carrot
- slices of orange
- grated eggs
- grated cheese
Lubricate each layer with mayonnaise.
Korean chicken and carrot salad is ready!
Korean carrot and prune salad.
Ingredients:
- Korean carrots - 320 g
- small beans - ½ cup
- prunes - 320 g
- greens
Preparation:
1. Boil the beans. To speed up the process, add soda to the water (at the tip of a knife).
2. Add the carrots to the cooled beans.
3. Steam prunes with boiling water, let it stand. Drain the liquid, cut it into strips.
4. Add prunes to the rest of the food.
5. Sprinkle with chopped herbs, season with mayonnaise. Salad with prunes and Korean carrots is ready!
Korean carrot and eggplant salad.
Ingredients:
- Korean carrots - 220 g
- eggplant - 2 pcs.
- mayonnaise
- parsley
- tomatoes - 1 pc.
- salt
- pepper
- vegetable oil
Preparation:
1. Rinse the eggplants, remove the skin, cut into rings, salt, let them stand for a while.
2. After 20 minutes, rinse the eggplants in water, dry on a towel.
3. Fry the eggplants in oil, leave on a towel, letting the fat drain.
4. Put eggplants on a plate, brush with mayonnaise, put Korean carrots, brush with mayonnaise again.
5. When serving, let the lettuce brew, decorate to taste.
Also try the hot eggplant salad.
Caprice salad.
Ingredients:
- champignons - 155 g
- sweet peppers - 3 pcs.
- crab sticks - 220 g
- salt
- Korean carrots - 220 g
- greens
Preparation:
1. Wash the pepper, cut out the seed capsule, cut into strips.
2. Boil mushrooms, cut into slices.
3. Cut the crab sticks into strips.
4. Put carrots, crab sticks, mushrooms and peppers in a salad bowl, mix.
5. Korean-style carrots will let juice out, so there is no need to season the salad.
6. Add herbs and a little salt to the salad.
Prepare pork rolls with mushrooms from the remaining mushrooms.
Salad with Korean carrots and smoked meat.
Ingredients:
- boiled potatoes - 3 pcs.
- smoked meat - 220 g
- boiled beets - 1 pc.
- Korean carrots - 155 g
- onions - ½ pcs.
- yolk
- mayonnaise
Preparation:
1. Grate beets and potatoes on a coarse grater.
2. Chop the onion and meat.
3. If the carrot is long, it also needs to be cut.
4. Mix meat and beets separately with mayonnaise.
5. Lay the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.
Straw salad.
Ingredients:
- chicken leg - 2 pcs.
- cheese
- cloves of garlic - 2 pcs.
- mayonnaise
- cucumber - 2 pcs.
- Korean carrots - 150 g
Preparation:
1. Boil the chicken, cool, disassemble into fibers.
2. Cut the cucumbers into small cubes, add the Korean carrots, mix with the garlic pressed through a press.
3. Stir the salad, put on a plate, sprinkle with grated cheese.
Salad with Korean carrots and Chinese cabbage.
Ingredients:
- Korean carrots - 85 g
- Chinese cabbage - 120 g
- canned corn - 120 g
- chicken fillet - 150 g
- mayonnaise - 3 tbsp. spoons
- hard cheese - 55 g
- salt
Preparation:
1. Pour chicken fillet with cold water, boil until soft, salt, dry, cool, cut into small cubes.
2. Chop Chinese cabbage into thin strips.
3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and Korean carrots.
5. Season the salad with mayonnaise.
You will also love the Chinese cabbage and ham salad.
Korean style salad with mushrooms and carrots "Three Flowers".
Ingredients:
- boiled chicken - 180 g
- eggs - 4 pcs.
- pickled mushrooms - 150 g
- Korean carrots - 100 g
- mayonnaise
- cheese - 165 g
For decoration:
- a tomato
- eggs
- parsley
Preparation:
1. Boil the chicken, season with salt, cut into pieces, fry. This will be the first layer, grease it with mayonnaise, lay out the chopped mushrooms.
2. The next layer - Korean carrots, brush with mayonnaise.
3. Grate eggs, put on top of mayonnaise.
4. Sprinkle with grated cheese, brush with mayonnaise.
5. Garnish the top of the salad with a flower made from tomato, egg and parsley.
Salad with Korean carrots, oranges and chicken.
Ingredients:
- smoked chicken leg - 1 pc.
- Korean carrots - 220 g
- eggs - 3 pcs.
- orange - 1 pc.
- hard cheese - 120 g
- mayonnaise
Preparation:
1. Boil eggs, grate.
2. Cut the leg into strips, the orange into cubes.
3. Grate the cheese.
4. Layer the salad:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- Orange
- mayonnaise
- cheese
Use the leftover fruit to make an orange casserole.
Decorate the salad to your liking.
Salad with Korean carrots, cheese and ham.
Ingredients:
- ham - 320 g
- Korean carrots - 155 g
- cheese - 220 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Preparation:
1. Grate cheese (coarse).
2. Cut the ham into strips.
3. Grate the cucumber, drain the released juice.
4. Hard boil the eggs.
5. Put the salad on a dish, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Brush the salad with mayonnaise and wedges of boiled eggs.
Salad from Korean carrots, corn and chicken "Ryzhik".
Ingredients:
- boiled chicken breast
- a jar of canned corn
- Korean carrots - 120 g
- orange or yellow bell pepper
- chips - ½ pack
- cloves of garlic - 5 pcs.
- mayonnaise
- ground black pepper
- hen
Preparation:
1. Peel the chicken, cut into cubes.
2. Add bell pepper cubes.
3. Cut the Korean carrots and add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. Top the salad with chips when serving.
Korean carrot corn salad ready!.
Salad with croutons, processed cheese and Korean carrots.
Ingredients:
- carrots - 2 pcs.
- processed cheese - 2 pcs.
- loaf - ¼ part
- cloves of garlic - 4 pcs.
- pepper
- salt
- vegetable oil - 120 ml
- mayonnaise - 220 g
- vinegar - 2 tablespoons
Preparation:
1. Grate the carrots, add salt and black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, heat well.
3. Pour the mixture into a carrot, season with garlic, refrigerate for about an hour.
4. Grate the processed cheese.
5. Prepare the croutons. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, put the bread cubes on a baking sheet, leave them for 15 minutes.
6. Mix Korean carrots, baked croutons and cheese, season with mayonnaise, mix thoroughly.
Salad with Korean carrots and squid.
Ingredients:
Carrots - 500 g
- squid carcasses - 3 pcs.
- sugar - a tablespoon
- salt - a teaspoon
- cloves of garlic - 3 pcs.
- onions - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ tsp
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons
Preparation:
1. Peel the carrots, grate, add oil, spices, garlic.
2. Clean the squid from the films, remove the chitinous plates, rinse the carcasses.
3. Boil the squid carcasses: boil the water, lower the carcasses and immediately turn off the burner. Hold the carcasses in boiling water for a couple of minutes, and then remove them. Once they are cooked, they will become voluminous and "inflated". Put the carcasses on a plate, cool, cut into strips or rings, put on Korean carrots.
4. Mix all components well, close the lid, send to the refrigerator for marinating.
5. In the morning the salad will be ready to eat.
Korean carrot, bell pepper and chicken salad.
Ingredients:
- chicken breast - 340 g
- Korean carrots - 200 g
- Bulgarian pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise
Preparation:
1. Put the chicken breast in a saucepan, cover with water, salt, cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Cut the bell peppers into half rings.
3. In chicken salad with Korean carrots add Korean carrots.
4. Spread the nuts, cut into small pieces, add to the dish, stir.
5. Season the salad with mayonnaise, put on portioned plates
Hedgehog salad with Korean carrots.
Ingredients:
- mushrooms, chicken fillet - 255 g each
- onion
- eggs - 3 pcs.
- hard cheese - 250 g
- Korean carrots - 420 g
Preparation:
1. Cut fresh mushrooms, fry in vegetable oil.
2. Boil chicken fillet with spices, chop finely.
3. Finely chop the onion, fry in oil.
4. Boil eggs, grate.
5. Lay all the ingredients in layers in the shape of a hedgehog: chicken fillet, mushrooms, net of mayonnaise, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from pepper or olives, spines from Korean carrots, sprinkle the muzzle with cheese.
7. Place the herbs around the hedgehog.
As you can see, Korean carrots go well with many foods: squid, eggs, ham, chicken, mushrooms and even fruit!
Lay out in layers:
Carrot
mushrooms (I have fried champignons)
eggs
grated cheese
coat all layers with mayonnaise
put green onions on top.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Even though Korean-style spicy carrots are already an independent snack, they have become part of other recipes. This product goes well with vegetables, herbs, eggs and even meat. Below you can find the most popular ways to make Korean carrot salad.
How to make Korean carrot salad
By itself, such a carrot snack is the result of a Soviet-era change in the traditional Korean dish called kimchi. In the original version, Peking cabbage was used for it, which was ground on a special grater, and then seasoned with spices, garlic, hot vegetable oil. Due to its absence, carrot slicing became a replacement. It can not only be an independent dish, but also be part of other snacks. One of these is Korean carrot salad.
Korean carrot salad recipes
Corn, peas, funchose noodles, tongue, liver, chicken hearts, or even an omelet can be included in these snacks. There are a lot of options, so the recipes for salads with Korean carrots are varied. Their only feature is their spicy taste compared to other such dishes. The most interesting options for how to make a salad with Korean carrots are presented in the recipes with the photo below.
With Chiken
For a more satisfying snack, use the Korean Carrot and Chicken Salad recipe. Such a dish will not be superfluous on the festive table. Thanks to the unusual, but at the same time, simple presentation, he was given a special name - "Kaleidoscope". Although it is also often called a rainbow and even a traffic light. The products do not need to be mixed. They are simply laid out in segments.
Ingredients:
- cheese - 150 g;
- cucumber - 1 pc.;
- mayonnaise sauce - 3 tablespoons;
- chicken fillet - 200 g;
- tomatoes - 2 pcs.;
- Korean carrot snack - 150 g.
Cooking method:
- Boil the meat, dry it, and when it cools, cut it into small pieces and place it on the bottom of the salad bowl.
- Wash and dice the cucumber and tomatoes. Lay them on top of the chicken in segments as shown in the photo.
- Grind the cheese with a grater. Put it and carrot appetizer in segments too.
- Place mayonnaise sauce in the center.
Chanterelle
This dish is a variation of a salad under a fur coat. Only it is served in a more original form - in the form of a chanterelle. In the classic recipe, some of the products are stacked in layers, while others are used for decoration. There are also simpler ways to prepare such a dish, for example, making a chanterelle salad with Korean carrots, in which the ingredients are simply mixed.
Ingredients:
- mayonnaise to taste;
- garlic - 2 cloves;
- pickled cucumbers - 3 pcs.;
- chicken breast - 2 pcs.;
- cheese - 200 g;
- Korean carrot snack - 200 g.
Cooking method:
- Boil the fillets in salted water. When cool, cut into strips.
- Wash and dry cucumbers, chop into strips.
- Process the cheese with a grater, crush the garlic under a press and mix with mayonnaise sauce.
- Combine all the crushed ingredients in a salad bowl, season, mix.
Hedgehog
Another appetizer that is interesting in terms of serving can be prepared using the recipe for hedgehog salad with Korean carrots. If you are preparing for a holiday, especially for children, be sure to include it in the menu. Even the smallest guests will be delighted with the original presentation. Moreover, the registration will not take much time. The step-by-step instructions with the photo below will help you with this.
Ingredients:
- mayonnaise - 100 g;
- chicken fillet - 250 g;
- Korean carrot snack - 250 g;
- olives - 5 pcs.;
- cucumbers - 4 pcs. for decoration;
- champignons - 200 g;
- cheese - 50 g;
- vegetable oil - a little for frying;
- salt - 1 pinch.
Cooking method:
- Cook fillets and soft-boiled eggs separately.
- Cut the meat. Divide the eggs into whites and yolks, grate them separately. Mix the latter with mayonnaise. Add a little of it to the meat.
- Wash and dry the mushrooms, cut them into plates, fry in oil and put on a napkin.
- Grind the cheese, mix half with mayonnaise.
- Put the chicken in the form of a drop on the bottom of the salad bowl. Cover the area of the hedgehog's "body" with mushrooms, and put the yolks with cheese on them, and then the protein.
- Sprinkle the "spout" with the remaining cheese shavings, and cover the rest with a carrot snack.
- Make eyes out of halves of olives. Use 1 whole for the spout.
- Cut half of the cucumbers into long strips, and the rest into slices. Form a "clearing" out of them.
- Cut the remaining olives in half and decorate the hedgehog with them.
With beans
A salad with red beans and Korean carrots turns out to be more satisfying. In addition to these main products, champignons are used in the recipe. You can take them fresh, but then you have to fry. If there is not enough time for cooking, then it is worth buying a canned jar. In this case, you just need to grind them and add to the rest of the chopped foods.
Ingredients:
- onion - 1 pc.;
- fresh champignons - 100 g;
- potatoes - 1 pc.;
- pepper and salt - pinch at a time;
- vegetable oil - 2 tablespoons;
- canned red beans - 1 can;
- sour cream - 1 tablespoon;
- Korean carrots - 100 g.
Cooking method:
- Finely chop the mushrooms, add the chopped onions, fry them in vegetable oil until golden brown.
- Boil potatoes in their skins, peel, cut into cubes.
- Open a jar of beans, drain off excess liquid.
- Put all the products in a salad bowl, season, salt, pepper, mix.
With mushrooms
Another quick treat - and Korean carrots. Spicy vegetable strips go well with mushrooms. Even gourmets will appreciate this appetizer, because it turns out to be tender and piquant at the same time. For the recipe, in addition to champignons, umbrellas, chanterelles or boletus are suitable. Alternatively, they can be fried or canned.
Ingredients:
- salt, pepper - to taste;
- Korean snack - 70 g;
- canned mushrooms - 100 g;
- vegetable oil - 3 tablespoons;
- potatoes - 100 g;
- onion - 1 pc.
Cooking method:
- Chop the mushrooms if they are too large.
- Peel the onion, chop, fry in a skillet with hot oil.
- Boil peeled potatoes, chop into cubes.
- Put all the products in a salad bowl, mix.
- Season with salt and pepper.
- Stir again. If the salad with the addition of Korean carrots is dry, then pour over with vegetable oil.
Crab
In the next appetizer, along with spicy, sweet tender notes are also observed. This flavor comes from crab sticks and eggs. They make the Korean carrot salad softer, but the spice still remains in it. Cooking is no more difficult than other recipes. You can make a salad with crab sticks and Korean carrots according to the instructions in the photo below.
Ingredients:
- egg - 2 pcs.;
- Korean carrots - 100 g;
- cucumber - 1 pc.;
- mayonnaise, salt to taste;
- canned corn - 80 g;
- crab sticks - 100 g.
Cooking method:
- Chop crab sticks and then hard-boiled eggs.
- Rinse the cucumber, chop into thin strips.
- Open a can of corn, drain the liquid.
- Put all the products in the specified quantity in a salad bowl, season, salt, mix.
With corn
A salad with Korean carrots and corn turns out to be moderately spicy. It will require a minimum investment of time and money, which is the reason to include it in the daily menu. In addition, the addition of chicken meat makes the dish more filling. In combination with corn and carrots, it turns out delicious. Garlic, on the other hand, makes the dish even more savory.
Ingredients:
- garlic - 4 cloves;
- chicken breast - 500 grams;
- bulgarian pepper - 1 pc.;
- canned corn - 1 can;
- mayonnaise - 100 ml;
- Korean carrots - 100 g;
- salt, pepper - to taste.
Cooking method:
- Boil the meat, then cool, cut into pieces.
- Rinse the pepper, chop into thin strips. Chop the garlic.
- Combine all the ingredients in a salad bowl, season, salt to taste, mix.
With croutons
The next salad has a very unusual name - "Carousel". It also features an original combination of products - spicy straws and croutons. If desired, it is recommended to add cheese cubes or sweet bell peppers. It all depends on your taste preferences. You can prepare the salad with Korean carrots and kirieshki according to the recipe below.
Ingredients:
- kirieshki - 40 g;
- onion - 1 pc.;
- canned corn - 200 g;
- Korean carrots - 200 g;
- smoked chicken breast - 200 g;
- salt - 1 pinch;
- olive oil - 1 tsp;
- mayonnaise sauce to taste.
Cooking method:
- Cut the breast, put in a salad bowl.
- Add the rest of the components
- Season, salt and stir.
Sausage
For meat salads, it is not necessary to use only chicken. Sausage, boiled or smoked, will work too. The latter is just delicious when you add it to spicy carrot straws. The aroma is also very original. Avocado makes it even more unusual. How to make such a salad with Korean carrots and smoked sausage? The whole process is detailed in the recipe below.
Ingredients:
- olives - 10 pcs. for decoration;
- Korean carrots - 150 g;
- bell pepper - 1 pc.;
- smoked sausage - 150 g;
- greens to taste;
- avocado - 1 pc.;
- sour cream to taste.
Cooking method:
- Wash the avocado, cut into strips, or optionally. Process the pepper in the same way.
- Cut the sausage into thin slices.
- Mix all ingredients except olives. Leave some carrot snack for garnish. Pour, fill, salt.
- Decorate the top of the dish with the remnants of carrot straws, halves of olives, and even a sprig of herbs.
With kiwi
If you are looking for non-standard food combinations, then try Korean carrots. Its zest is original and even slightly sweetish, but at the same time it has a slight pungency taste. The combination of bright green apples, kiwi and rich red carrots makes even the appearance of the salad unique. This appetizer will decorate your table.
Ingredients:
- kiwi - 2 pcs.;
- salt, pepper - 1 pinch each;
- cheese - 150 g;
- chicken fillet - 300 g;
- mayonnaise to taste;
- egg - 3 pcs.;
- Korean carrots - 150 g;
- sour apple - 1 pc.
Cooking method:
- Boil the meat, cool, then cut into cubes.
- Chop the carrot straws smaller.
- Boil hard-boiled eggs separately, then separate the yolks from the whites, grind.
- Peel the kiwi, cut into slices.
- Wash the apple, grind it too.
- Put chicken on the bottom of the salad bowl, grease it with mayonnaise.
- Place kiwi on the meat, then distribute the protein.
- Grease again, add salt. Then put the apples, and on them - the cheese. Lubricate again.
- Place the carrot strips. Smear for the last time, and then sprinkle with yolk.
With ham
Most salads with added meat are called Obzhorka. Although this appetizer has a classic recipe, today it already has many other options. For example, delicious salads with Korean carrots and ham. For a festive table, it can be served in wine glasses. Even an ordinary common plate is suitable for a large friendly company.
Ingredients:
- greens, mayonnaise - to taste;
- ham - 50 g;
- Beijing cabbage - 50 g;
- egg - 1 pc.;
- Korean carrots - 50 g.
Cooking method:
- Cut the washed cabbage leaves with a sharp knife.
- Boil the egg, then let it cool, then grate.
- Cut the carrot strips finely with a knife.
- Chop the ham into cubes.
- Lay the cabbage with the first layer, grease with mayonnaise (each subsequent one too).
- Spread the ham next.
- Next, there should be a carrot. Then grease, then add the grated egg.
- Decorate with herbs on top.
Salad in layers
The puff salad with Korean carrots and chicken is very similar to the previous dish. The components are also stacked sequentially in it. For a holiday, such a serving is very interesting, and you can use both small portioned plates and large salad bowls. The chicken is suitable in any form, be it a fillet or a chicken leg, but the latter turns out to be more delicious.
Ingredients:
- salt, mayonnaise - to taste;
- ground black pepper - 1 pinch;
- boiled chicken meat - 300 g;
- greens - a little for decoration;
- Korean carrots - 100 g;
- boiled potatoes - 2 pcs.;
- hard cheese - 80 g.
Cooking method:
- Boiled meat, and then chop the potatoes into cubes. Process the cheese into grated shavings.
- Lay a layer of potatoes on a plate, make a mayonnaise "mesh" on top, as in the photo.
- Next, distribute the chicken. Make the mesh again.
- Then put carrot straws, sprinkle with cheese.
- Decorate with mayonnaise mesh, and top with a leaf of greenery.
With prunes
One of the most unusual can be considered a salad with prunes and Korean carrots. The combination of dried fruits, chicken meat and spicy vegetable strips makes the dish simply amazing. Any festive table with such a salad will become richer. If you want something special, then you should add pickled cucumbers. Then you get another interesting dish called "Grand".
Ingredients:
- prunes - 150 g;
- mayonnaise - a little for dressing;
- onion - 1 pc.;
- boiled egg - 1 pc .;
- boiled chicken fillet - 300 g;
- Korean carrots - 100 g;
- dill, parsley - to taste;
- hard cheese - 150 g.
Cooking method:
- Rinse the prunes, then soak for half an hour, then put on a dish.
- Cut the fillets, spread in the next layer, brush with mayonnaise.
- Next, lay out the carrot straws, followed by grated cheese.
- Brush with mayonnaise, spread the grated egg, garnish with herbs or sesame seeds, if desired.
With chips
If you want a little crunch, then make a salad with chips and Korean carrots. Even such a strange combination of products ultimately makes the dish original. It can be served in different ways. Arrange the chips in the first layer in the form of flower petals, or decorate the Korean carrot salad with them on top. It all depends on your imagination and desire to experiment.
Ingredients:
- ham - 200 g;
- potato chips - 50 g whole;
- mayonnaise to taste;
- Korean carrots - 100 g;
- salted mushrooms - 100 g;
- cheese - 150 g;
- egg - 2 pcs.
Cooking method:
- Ham, then cut the mushrooms into strips.
- Grind cheese, boiled eggs.
- Put on a salad bowl first carrot slices, then mushrooms, then ham, cheese, eggs. Coat each layer with mayonnaise.
- Decorate the dish with the remaining chips.
Video
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Korean carrot salad - recipes with photos. Delicious Korean carrot salads
Did you know that Korean carrots have nothing to do with Korea? The dish appeared thanks to the Koreans living in the USSR. They replaced Beijing cabbage, which was difficult to obtain at the time, for cheap carrots and came up with the so-called "Korean dressing." Since then, the Korean carrot appetizer has not only taken root as an economical everyday dish - it has also been included in the menu for holiday tables!
You can buy Korean-style carrots in a store, in the market, but it is better to cook it yourself. So you will adjust the spiciness to your taste, and you will be sure of the quality and freshness of the product.
How to pickle Korean carrots at home?
The simplest recipe suggests using a pre-packaged seasoning that can be purchased from any spice department. Everything here is as simple as possible. Sprinkle grated carrots with seasonings from a bag, season with sugar, oil and vinegar, and then wait a couple of hours until it is infused. As a rule, a bag is designed for 1 kg of vegetables, and the instructions are detailed on the package.
If you, like me, are accustomed to doing everything with your own hands and do not trust the dubious "eshki" in the composition of products, cook Korean carrots yourself, at home, - a real recipe without seasoning in bags, only with the addition of ground coriander, garlic and pepper. The end result is a delicious Korean carrot, just like on the market. It is juicy, with a pleasant garlic aroma, and eats quickly, so cook double or triple at once!
- Coriander works best in beans and is more flavorful than ground. You can grind the grains in a mortar, coffee grinder or pepper mill.
- For dressing, 9% vinegar is used. You can use 6% table vinegar, wine vinegar, or apple cider vinegar instead. The amount is freely adjustable to taste.
- Oil is suitable not only for sunflower oil, but also for corn oil. If you preheat it, then the taste of the spices will be fully revealed.
- The classic Korean carrot recipe includes a minimum of ingredients, it will become the basis for your culinary experiments. If you wish, you can always adjust the spiciness, add additional ingredients, for example, soy sauce and sesame seeds, dried in a dry pan.
- Based on the basic recipe, a large number of salads and snacks are prepared, for example, and these Korean-style pork ears:
How long does it take to marinate?
The minimum cooking time is 3-4 hours. It is advisable to keep the snack in the refrigerator all night, the next day it will become more juicy and rich in taste.
Total cooking time: 4 hours
Cooking time: 15 minutes
Yield: 4 servings
Ingredients
- carrots - 500 g
- 9% vinegar - 1 tbsp. l.
- sugar - 2 tsp
- salt - 0.5 tsp.
- vegetable oil - 3 tbsp. l.
- large onions - 2 pcs.
- coriander beans - 1 tsp
- garlic - 3-4 teeth.
- ground red pepper - 1/3 tsp. or to taste
Preparation
Big photos Small photos
You can simply cover the top with a plate or arrange the carrots in clean jars, where they will be stored until the holiday feast. The appetizer turns out to be spicy, moderately spicy, can be served separately, and also used as an ingredient for preparing salads and other dishes. Bon Appetit!
"Grand" salad with Korean carrots- hearty and incredibly tasty. This dish harmoniously combines chicken, Korean carrots and pickled cucumbers. This salad must be laid out in layers. Korean carrots can be bought at the store, I cooked myself. Try it! This dish will decorate the festive table with its excellent taste.
Ingredients
To prepare the "Grand" salad with Korean carrots, you will need:
3 boiled potatoes;
200 g of Korean carrots;
200-250 g of boiled chicken meat, cooked in salted water;
2-3 pickled cucumbers;
1 small onion;
salt - optional;
mayonnaise for the layer;
greens for decoration.
Cooking steps
Grated potatoes on a coarse grater, put in a salad bowl in the first layer, you can add salt. Make a net of mayonnaise.
Cut onion into small cubes, boiled chicken into small pieces and mix.
Put the mixture of meat and onions on the potatoes, make a net of mayonnaise.
Cut the cucumbers into cubes.
Put the cucumbers in the third layer, make a net of mayonnaise.
Place the Korean carrots on top of the cucumbers.
Remove the "Grand" salad for 1-2 hours in the refrigerator for impregnation. Garnish with herbs before serving. Hope you enjoy the recipe for this delicious, vibrant chicken, Korean carrot and cucumber salad.
Bon Appetit!
An easy salad for a gala dinner or for lunch - puff carrot salad - a selection of the best 8 recipes!
A simple and light salad for a festive or everyday table.
- Carrots (large) - 1 pc
- Chicken egg (large) - 3 pcs
- Apple - 2 pieces
- Cream cheese - 50 g
- Dill (for decoration)
- Mayonnaise - 1 pack
- Peking cabbage (2 leaves) - 2 bunch.
Peel and wash the carrots. Grate on a coarse grater.
Peel the apple. Grate on a coarse grater.
Boil the eggs. Clear. Grate on a coarse grater.
Finely chop the cabbage. Grate the cheese on a fine grater.
- layer apples + mayonnaise
- egg layer + mayonnaise
- layer of cabbage + mayonnaise
- layer carrot + mayonnaise
- layer cheese + mayonnaise.
Decorate with herbs.
Recipe 2: puff salad with chicken and carrots (step by step)
Chicken puff salad is a real festive dish. And if you have a desire to serve this chicken salad in an unusual way, then you are welcome to see our recipes.
Today we offer you to prepare a salad "carrot" for the New Year, or any other holiday. It is not only beautiful, but also delicious. Under the guise of a carrot, there is a delicious puff salad of chicken mushrooms potatoes.
Do you make such a salad? How not? Then you should try it. It is very tender and satisfying, despite its deceptive appearance. After all, carrots are not so satisfying on their own. But carrots with chicken are a completely different matter. Let's prepare our birthday salad.
- 350 grams of carrots,
- 300 grams of chicken fillet,
- 200 grams of mushrooms
- 100 grams of onions
- 150 grams of potatoes.
- 2 eggs,
- salt and pepper to taste.
Boil potatoes, carrots and eggs until tender. You can do this in one pan, only you will have to get the eggs earlier.
Peel the potatoes and grate. Salt the potatoes and place them on a large (preferably oval) carrot-shaped platter.
Fry mushrooms and onions in vegetable oil until tender. Arrange the fried onions and carrots. Do not forget to salt and pepper the mushrooms. So that the salad is not bland. Brush the mushrooms with mayonnaise.
Boil chicken fillet in salted water. Cool it down. Cut the chicken fillet into small pieces. Arrange the chicken in the next layer. Lubricate the layer with mayonnaise.
The penultimate layer is chicken eggs. Lubricate the eggs with mayonnaise.
Rub the boiled carrots on a fine grater and spread them on top of the salad. Sala already looks like a real carrot, only a few details are needed.
From the dill, make a tail of carrots by sticking them into the salad. Instead of dill, you can take parsley, it will look even more realistic.
To give the carrot an even more authentic look, take a knife and make small indentations all over the carrot. To make them more visible, sprinkle them with ground nutmeg or ground black pepper.
Recipe 3: puff salad with beets, carrots and eggs
The successful combination of vegetables in this salad will make it your dish of the day. Sweet boiled beets and sweet carrots contrast perfectly with the sour pickled onions - a delicious holiday salad.
- Beets - 2-3 pcs.
- Carrots - 2 pcs.
- Potatoes - 5-6 pcs.
- Eggs - 2 pcs.
- Onions - 1 pc. (+ 1 tablespoon vinegar and 1 tablespoon sugar for pickling onions)
- Mayonnaise
Boil all vegetables and eggs until tender. In the meantime, marinate the onions while the vegetables are boiling, although you do not need to marinate. To do this, chop it up.
Place in a deep container. Add a spoonful of sugar.
Pour in 1 tbsp. vinegar.
Cover with warm water and leave for 20-30 minutes.
The salad is puff, so we cut the vegetables and lay them out in turn. We will grease each layer with mayonnaise.
First, cut half the potatoes into cubes. I boiled potatoes with beets, so it came out a little pinkish, but this did not affect the taste in any way.
Put the pickled onion on top (not all, you need to leave one more layer of potatoes).
Sprinkle generously with mayonnaise.
Again potatoes, onions and mayonnaise.
Grate the carrots on a grater and lay out in the next layer. Lubricate with mayonnaise.
Sprinkle with finely grated eggs on top. You don't need to smear with mayonnaise.
The puff salad is ready. Decorate it with herbs and serve.
Very tasty!
Recipe 4: puff salad with Korean carrots and mushrooms
I suggest for your festive table a completely simple, but very tasty puff salad with Korean carrots. The salad turns out to be quite satisfying! You can lay out the layers using a culinary ring or, as usual, in one salad bowl.
- boiled chicken fillet - 150 g;
- pickled mushrooms - 100 g;
- Korean carrots - 100 g;
- white loaf - 2 slices;
- mayonnaise 30% - to taste;
- greens.
The next layer is Korean carrots (if the carrot strips are too long, chop).
Put the finished croutons on top of the salad. Grease a little with mayonnaise.
That's all! Place the salad in the refrigerator for half an hour. A delicious puff salad with Korean carrots is ready, garnish with herbs and can be served!
Recipe 5: puff salad with Korean carrots and chicken
- chicken fillet - 200 g;
- eggs - 4 pcs.;
- cheese - 150 g;
- fresh cucumbers - 2 pcs.;
- Korean carrots - 150 g;
- mayonnaise - 100 g.
Dip the chicken fillet into boiled and slightly salted water. It will be ready in half an hour. Boil eggs. Chop cucumbers and eggs into strips. Grate the cheese. Disassemble the cooled fillet into thin fibers.
Lay out the Korean carrot salad in layers (you can use a round shape made from a plastic bottle or lay out layers of any configuration on a suitable plate). Order of layers:
- meat,
- Korean carrots,
- cucumber,
- egg,
All layers, except those between the Korean carrots, should be smeared with mayonnaise. Repeat the entire sequence of layers 2 times.
Gently move the round plastic form around its axis and remove. Decorate the salad with thin cucumber strips.
Another presentation option: Korean carrot salad in the shape of a low cylinder, wrap cucumber strips along the side surface.
Recipe 6, step by step: puff salad with liver and carrots
This wonderful salad will impress all lovers of liver dishes. Beef liver is best for making salad. In terms of its content, the salad turns out to be light, not cluttered with ingredients. For those who do not like garlic, you do not need to add it, it will still be very tasty. For those who have tried it, it will become one of the most beloved.
- 300 grams of liver
- 200 grams of carrots
- 100 grams of cheese
- 2 pcs. eggs
- 1-2 pcs. a clove of garlic
- 200 grams of mayonnaise
Wash the liver, cover with cold water, bring to a boil, boil. Simmer for about 40 minutes.
Cool the finished liver, grate on a coarse grater.
Grate cheese on a coarse grater.
Pre-boil the carrots, grate on a coarse grater.
Boil eggs, peel, grate on a coarse grater.
Grate the garlic on a fine grater or squeeze through a garlic press.
Mix the garlic with the third part of the mayonnaise.
Divide the grated liver into two parts. Stir one part with mayonnaise and garlic.
Put the liver mixed with mayonnaise in an even layer on a salad bowl.
Put grated carrots on top, brush with mayonnaise.
The next layer is a grated egg, pour over with mayonnaise.
Put grated cheese on the egg, pour with mayonnaise.
Put the second part of the liver on top. Draw a net of mayonnaise.
Recipe 7: puff salad with chicken, mushrooms and carrots
Puff salads are not only delicious but also extremely attractive. Such a dish can be served both for a family dinner and on a festive table. The classic combination of chicken and mushrooms is complemented by potatoes and cheese, which adds a lot of satiety. And boiled carrots add bright colors. All food is chopped and laid out in layers, so cooking takes very little time. Before serving, it is advisable to leave the salad in the refrigerator for an hour or two so that it is saturated and juicier.
- Chicken fillet - 250 g
- Cheese - 100 g
- Pickled champignons - 150 g
- Potatoes - 1 piece
- Carrots - 1 pc
- Bulb onion - 1 pc.
- Mayonnaise to taste
We will prepare the necessary products. Boil chicken, potatoes and carrots and cool. We put the champignons in a colander so that the excess liquid glass.
The first layer will be potatoes. To do this, it must be peeled and grated on a coarse grater. We spread the mass on a flat dish, level with a spoon and grease with mayonnaise.
Put the mushrooms on the potatoes. If whole mushrooms have been purchased, they must be cut into small pieces.
Cut the onion into small cubes, put it in a sieve and pour over with boiling water. Then the bitterness will go away and the salad will have a more delicate taste. Sprinkle the mushroom layer with onions and grease with mayonnaise.
We cut the chicken fillet into pieces, whoever likes it - it can be larger, it can be smaller. This will be the next layer.
Rub the boiled carrots on a fine grater. There should be a little of it, just on a thin layer. Too many carrots will make the salad too sweet. We distribute the mass over the chicken and grease with mayonnaise. This is not so easy to do - the carrots stick to the spoon. Therefore, you can mix it with mayonnaise and apply the mixture to the salad.
Rub the cheese on a coarse grater and sprinkle the salad on top. You need to try to cover not only the top, but also the sides - then the dish will look especially appetizing. If the cheese doesn't want to stick to the edges of the salad, you can brush them with mayonnaise.
We put the plate in the refrigerator for several hours, decorate with herbs and serve. If you can't wait to try, you can eat right away, the salad won't get any worse from this).
Recipe 8: puff salad with carrots and mushrooms
- 1 carrot;
- 250 g champignons;
- 2 boiled potatoes;
- 2 tsp tartar sauce or mayonnaise;
- onion;
- boiled egg;
- salt to taste.
First of all, to prepare a puff salad with mushrooms and potatoes, we set to boil potatoes and an egg. For now, let's get to the rest of the ingredients. Cut the mushrooms, salt and simmer in a pan until tender.
I cook the carrots in a double boiler until soft. Can be boiled in salted water. Ready carrots for salad with three mushrooms on a grater.
Cut the finished potatoes into cubes. Can be grated.
