01.06.2020
136
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Carrot 500 Column
2. Bulb onions 1 PC.
3. Garlic 3 clove
4. Vegetable oil 50 Ml
5. Vinegar 9% 2 art. l
6. Coriander 1/4 Tsp
7. Sugar 1 pinch
8. Chilli taste
9. Black pepper taste
10. Salt taste

Cooking

1. Stage

Peel the carrots and grate Korean style carrots. To the carrots, add the garlic passed through the press, all the spices, sugar and salt. Mix well.

1. Stage. Peel the carrots and grate Korean style carrots. To the carrots, add the garlic passed through the press, all the spices, sugar and salt. Mix well.

2. Stage

Finely chop the onion and fry in vegetable oil until it is well golden brown.

1. Stage. Finely chop the onion and fry in vegetable oil until it is well golden brown.

3. Stage

We don’t need the bow anymore, pull it out with a spoon with holes. Pour oil into carrots, add vinegar and mix.

1. Stage. We don’t need the bow anymore, pull it out with a spoon with holes. Pour oil into carrots, add vinegar and mix.

4. Stage

Put the carrots in the refrigerator for 20 minutes and then you can serve.

1. Stage. Put the carrots in the refrigerator for 20 minutes and then you can serve.

5. Stage

According to this recipe, Korean carrots turn out to be very tasty, fragrant, and most importantly, cook very quickly. For cooking, you can use the already prepared spice for Korean carrots or add and combine spices to your taste. Such a light salad is perfect for meat and fish dishes, as well as any side dishes for a festive or everyday table.