Korean-style carrots for the winter
Today I'd like to tell you how to prepare Korean-style carrots for the winter using Korean carrot seasoning. The recipe is simple and doesn't require much time or effort, but you'll be delighted with the results.
Cooking time: 1 hour.
Makes 4 jars of 0.5 l capacity.
Ingredients:
- carrots - 2 kg;
- head of garlic;
- sugar – 1 tablespoon;
- salt – 1 tablespoon;
- Korean carrot seasoning mix – 2-3 teaspoons;
- refined oil – 0.5 cups;
- onions – 2 medium-sized pieces;
- vinegar 6% - 2 tablespoons.
How to cook Korean-style carrots for the winter
Grate the peeled carrots using a special grater, trying to make the fibers as long as possible.
In a small saucepan, warm the oil slightly, dissolve the salt and sugar in it, and add the vinegar last. Pour the warm marinade over the vegetables. If you pour cold marinade over the carrots, they won't be fully saturated and will come out bland.
Chop the garlic or press it through a garlic press. Add the garlic and seasoning mixture to the marinade. To make spicy yet mild Korean-style carrots for the winter with Korean carrot seasoning, simply fry the chopped garlic and spices in a tablespoon of oil for a minute. Adding raw garlic to the marinade will add more flavor and spiciness to the salad.
Chop the onion into half rings or quarters and fry in a small amount of vegetable oil until golden brown. Add the fried onion to the carrots and stir.
Wash the jars and steam sterilize them for 5 minutes. Boil the lids. Arrange the salad in the hot, dry jars, compacting it. Pour the marinade over the salad to a depth of 1 cm.
Seal the jars with clean lids, turn them upside down and place them in a blanket to cool.
Delicious Korean-style carrots for the winter with Korean carrot seasoning are ready! Store the prepared mixture for up to a year without refrigeration in a cool, dark place. You can try it within a month or a month and a half of preparation.