Spicy Korean carrots are so much enjoyed in Russia that now they eat it just like that, and as a side dish for meat dishes, and in the form of various salads.
One of the most popular snacks - simple and easy salad with Korean carrot and cucumber.
The combination of ingredients in this dish is very good.
Carrots and cucumbers are perfectly combined not only among themselves, but also with other possible components - meat, vegetable and even fruit.
Diversify the taste of ham, chicken breast, beef, crab sticks, egg, onion, eggplant, oranges.
Korean carrot and cucumber salad can be filled traditionally - with cold mayonnaise sauce or soy sauce. It is very simple to prepare a dish, the main thing is to learn how to make a Korean carrot. Or buy ready-made, but only from a reliable manufacturer.
Korean carrot and cucumber salad - general cooking principles
The secret of the right Korean carrot is in onion oil, chopped garlic and the right proportion of spices. If the farm has a special grater for cooking in Korean, then preparing the basis for a salad with Korean carrots and cucumber is not at all difficult.
On a pound of grated carrots you need to take:
• large white bulb bulb;
• three cloves of garlic;
• three tablespoons of cooking oil;
• two tablespoons of nine percent vinegar;
• half a spoonful of ground coriander seeds;
• salt to taste (half a tea spoon);
• as much ground chili;
• a pinch of black ground pepper.
Garlic cloves need to be cut into small cubes with a knife. Squeeze through the press - bad form. The taste of crushed garlic is completely different, in any case, the indigenous Koreans say that. Coriander seeds can be crushed in a mortar or rolled with a rolling pin.
Carrots cover with spices and garlic, mix. Then finely chop the onion and fry it in butter until the onion becomes dark brown. Remove the onion with a skimmer or a special spoon, discard the carrots with boiling oil.
It is important not to allow the oil to cool. It should as if scald garlic, and then he will give the dish all its tastes. Then fill the carrots with vinegar and let stand in the refrigerator for several hours.
All other ingredients for salad are chopped arbitrarily. Chicken and eggs should be boiled beforehand. Wash vegetables, peel. Korean carrot and cucumber salad can be made mixed or flaky.
Korean carrot, cucumber and ham salad
The simplest version of the salad with Korean carrots and cucumber, which can be cooked almost instantly. You can serve a dish together with boiled potatoes - it will turn out very tasty and satisfying.
Ingredients:
• two hundred grams of finished Korean carrots;
• average fresh cucumber (120 grams per weight);
• three hundred grams of ham;
• two hundred grams of semi-hard cheese;
• two chicken eggs;
• two spoons of mayonnaise.
Cooking method:
Ham cut into thin beautiful straws.
Cheese coarsely or medium grate.
Cucumber, too, grate on a coarse grater and leave for some time.
Boiled eggs cut into smaller cubes.
Put on a dish in layers, coating each layer with a small amount of mayonnaise.
The first layer is a cheese pillow.
The second layer is ham straw.
From the grated cucumbers drain the liquid and put half on the ham.
Repeat layers.
Put Korean carrot in the last layer (mayonnaise is not needed).
Decorate with greens or rings of sliced olives.
Korean carrot, cucumber and chicken salad
Juicy sweet and sour carrots in Korean style goes well with dryish chicken breast. It turns out very tasty dish.
Ingredients:
• half boiled large chicken fillet (if the breast is small, take both halves);
• 250 grams of carrots in Korean;
• 150 grams of semi-hard cheese;
• three eggs;
• medium cucumber;
• mayonnaise.
Cooking method:
Boiled chicken cut into small cubes or thin strips.
Steep eggs grate medium or finely.
Cut the cucumber into small cubes, leave it in a bowl to release the liquid.
A piece of cheese to grate large.
Layer out, smearing each layer with mayonnaise to taste.
The first layer is chopped chicken.
The second layer is Korean carrot.
The third layer is egg.
The fourth layer is cucumber (the liquid must be drained).
The last layer is cheesy.
Make a mesh of mayonnaise, decorate with greens.
Korean carrot and cucumber salad "Juicy freshness"
Juicy spicy salad with Korean carrots and cucumber will turn out, if you add to the composition of fleshy tomato. Smoked chicken will give a special shade to the dish.
Ingredients:
• two hundred grams of finished sharp carrot;
• big cucumber;
• one large or two medium tomatoes;
• average smoked chicken breast fillet;
• mayonnaise.
Cooking method:
Smoked meat cut very finely.
Cut juicy tomatoes, without removing the skin, into small slices.
Cucumber cut into cubes.
Combine all the ingredients with the finished carrot.
Season the salad with one or two tablespoons of mayonnaise (dilute the juice with tomatoes and cucumbers with thick cold sauce, so it will take a little), mix.
Put on lettuce leaves in a large salad bowl and serve.
Korean carrot and East Wind cucumber salad
Unusual, but very tasty salad with Korean carrots and cucumber obtained from crab sticks. Special chic gives the dish a fragrant green onions and fresh dill.
Ingredients:
• two hundred grams of Korean carrots;
• one hundred grams of semi-solid cheese;
• two hundred grams of quality crab sticks;
• small cucumber;
• a clove of garlic;
• four boiled eggs;
• salt, black pepper;
• fifty grams of green onions and dill;
• mayonnaise.
Cooking method:
Korean carrot cut into smaller ones.
A piece of cheese grate large or medium.
Chop into diced eggs.
Cut the cucumber (wait until it is separated, drain the liquid).
Knife chop garlic.
Finely chop the green onion and dill.
Mix all ingredients to taste with mayonnaise.
Sprinkle with pepper if you want a sharper dish.
Stir thoroughly and serve.
Salad with Korean carrots and cucumber "Ladies' whim"
Fried eggplants with Korean carrots and juicy vegetables create an excellent flavor composition. Exquisite taste and a minimum of calories - the recipe for the perfect dinner.
Ingredients:
• three medium eggplants;
• two tomatoes;
• three hundred grams of Korean carrots;
• medium cucumber;
• a bunch of parsley;
• a little mayonnaise;
• cooking oil for frying;
• salt, black pepper.
Cooking method:
With eggplant cut off the skin and cut into rings.
Salt the essence and leave for fifteen minutes alone.
Cut the tomatoes into half rings.
Cucumber, too, cut into rings, only very thin. If the vegetable is large, cut each slice in half.
Chop the parsley.
Eggplant blotted with a paper towel.
Heat the oil, fry the eggplant rings on both sides.
Put fried eggplant on a new paper towel to get rid of excess fat.
Spread in layers, coating each layer with mayonnaise: eggplants, ready-made Korean carrots, tomato ringlets, cucumber slices.
Grease the top with mayonnaise.
Cover with parsley.
Korean carrot and cucumber salad "Soft breeze"
Delicious and very satisfying due to the beef Korean carrot and cucumber salad can be the main dish for dinner. The absence of mayonnaise should be noted by those who follow the figure.
Ingredients:
• two hundred grams of beef pulp;
• big cucumber;
• large onion;
• three hundred grams of Korean carrots;
• two tablespoons of good soy sauce;
• salt;
• oil for the pan.
Cooking method:
Cut the cucumber into straws, leave to add slightly.
Shred onion smaller.
Cut meat into thin slices, beat off on both sides, and then cut into thin strips.
Heat the pan.
Quickly, for ten minutes, fry the meat straw.
Meat should not make juice, so do not cover the pan with a lid.
When the meat is ready, add onion to it and fry for five to seven minutes until the vegetable is ready. Be sure to stir.
Drain liquid from cucumber.
In a bowl, mix carrots, cucumbers, meat.
Sprinkle with pepper, salt and pour soy sauce.
Stir and serve.
Korean Carrot and Cucumber Salad "Original Taste"
Canned sweet corn gives a special exquisite taste to the Korean carrot and cucumber salad. In combination with salami and high-quality chips, you get a delicious dish that can become a highlight of the table. Serve and eat it right away so that the chips do not have time to soak.
Ingredients:
• two hundred grams of Korean carrots;
• medium cucumber;
• three hundred grams of good salami;
• a jar of canned corn;
• high-quality chips;
• mayonnaise.
Cooking method:
Select large potato chips of the correct form, the same size. They will become the petals of the edible "flower", so you need to try on the dish so that there are enough "petals" for the entire perimeter.
The remaining chips are broken. Not necessarily all - to taste.
Cucumbers cut into cubes.
Do the same with salami.
Mix all ingredients with carrots.
Season with mayonnaise.
Put the salad in the dish.
Make petals of potato chips.
Salad with Korean carrot and cucumber "Hearty"
Delicious hearty meal can be prepared for the holiday table. Korean carrot and cucumber salad is complemented by fried fresh mushrooms and tender liver.
Ingredients:
• a pound of chicken liver;
• three hundred grams of Korean finished carrot;
• one cucumber;
• three hundred to four hundred grams of fresh champignons or forest mushrooms;
• fresh dill;
• medium bulb;
• salt;
• cooking oil for the pan;
• mayonnaise;
• some milk (optional).
Cooking method:
Liver wash, clean of fat and films, pour milk for half an hour.
Onions cut into thin half-golems.
Dill cut into smaller pieces.
Wash mushrooms or wipe with a dry cloth, chop.
Heat a frying pan, fry the liver for five to seven minutes. It is important not to overdo the by-product in the pan, otherwise the liver will become tasteless, dry and hard.
Separately fry the onions.
Put onion, add oil and fry the mushrooms (about ten to fifteen minutes) until cooked. Juice should completely evaporate.
Mix all the ingredients with carrots, salt to taste.
Add one or two spoons of mayonnaise, mix.
Serve Korean carrot and cucumber salad with potatoes or meat.
Korean carrot and cucumber salad - tips and tricks
If you do not separate the juice from fresh cucumbers, it can spoil the salad, make the dish too watery. Therefore, the sliced vegetable should be slightly salted, and after twenty to thirty minutes, drain the liquid.
Puff salads (with the exception of a salad with petal chips) should be infused in the refrigerator before serving. Soaked, they will be tastier, juicier and more tender.
You can vary the amount of a component, focusing on your own preferences. So you can achieve a different taste: vegetable, meat, smoked.
