Carrots Korean Style

Carrots Korean Style

Oxana Putan
2.5 lbs carrots
1 teaspoon salt
2 tablespoons sugar
2 tablespoons apple cider or wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame seeds
A few coriander seeds
4 cloves garlic
3 oz vegetable (sunflower) oil
Image 1

This dish is popular among the Soviet Koreans: the descendants of North Koreans that moved to Russia before the Revolution of 1917 and were later deported by Stalin from the Far East to the Central Asia and Sakhalin Koreans that were brought by the Japanese colonists from South Korea to the Karafuto Prefecture (the southern part of the Sakhalin Island that belonged to the Japanese since 1905 till their capitulation in the World War II in 1945). A part of these Japanese Koreans never made it back to their country and live in Russia to this day.

In the traditional Korean cuisine fresh meat or fish is marinated with radishes, vinegar and spices. However, carrots gradually replaced radishes since it was much more readily available in the USSR.

Besides, there were shortages of both meat and fish during the Soviet years which caused the salad called “khe” (or “khve”) to consist solely of carrots.

The dish became very popular among Russians, and in the markets you can almost always find the ladies selling various Korean spices and salads in narrow clear plastic tubes. The Sakhalin Koreans were especially talented in marinating everything that grew or swam, even odd things like burdock and beet or carrot greens.

Many people tried to reproduce this salad at home and alas the result was good but nowhere near the deliciousness sold at the market.

In truth, there isn’t one “correct” recipe for this salad. There are some general rules and steps to follow, but it really depends on the individual taste and preferences. Just like making sauerkraut: no matter how meticulously you follow the recipe, you result will be unique. So when making this carrot dish you can select the spices that you like. One prefers a very spicy salad while someone else would opt to go easy on their taste buds.

The main ingredients here are carrots, sugar, salt, vinegar, vegetable (sunflower) oil and ground red pepper. The Koreans prefer to use red pepper flakes.

We’ll make this salad without the pepper but with the soy sauce.

Image 3

Peel the carrots and julienne them using a special grater.

Image 5
Place the carrots into a bowl.
Image 7

Sprinkle with the salt.

Image 9

Add the sugar.

Image 11

Pour in the vinegar and soy sauce.

Image 13Image 14

Mix well, squeezing the carrots with your hand.

Let the salad sit for 10 minutes to let the carrots marinate.

Crush a few coriander seeds with a side of a knife.

Image 16

Add the crushed seeds to the carrots.

Image 18

Roast the sesame seeds on a dry frying pan.

Image 20

They should become light brown in color and release a bit of oil and nutty aroma. Stir constantly while roasting otherwise the sesame seeds can quickly burn.

Image 22

Add the roasted sesame seeds to the bowl with the salad.

Finely chop the garlic, or pass through garlic press.

Image 25Image 26Image 27

Pour the oil into a frying pan and heat till smoking hot. The secret of the majority of “Korean” salads is in the well-heated oil.

Image 29

As soon as the oil starts smoking, take the pan off the stove and pour over the carrots right in the bowl.

Image 31Image 32Image 33Image 34

Stir well.

At this point you can add the garlic. If you add it before the hot oil it’ll make the garlic turn green.

Image 36

Therefore the garlic is the last ingredient. After adding it, stir thoroughly.

The salad is ready for serving.

However, if you let it sit to allow the flavors to meld together it will be even better.

Image 38

This dish can be refrigerated for a few days.

If you wish to add heat to this salad, add a teaspoon of ground red pepper (or red pepper flakes) together with the sesame and coriander seeds.

Image 40
Оставить комментарий
Другие рецепты
Image 0
Liver and Mushroom Pate
the most delicious pate in your life.
Image 1
Cabbage salad with Cucumber and Sweet Pepper
This is a colorful, delicious yet very healthy salad. It's perfect served on its own or as a garnish...
Image 2
Egg Salad in Tartlets
This salad is as simple and easy to prepare as it is elegant when served in tartlets. It is a popula...
Image 3
Canapés with Herring and Rye Bread
Great snack for hard drinks
Image 4
Tartlets with Red Caviar
Red caviar is a traditional holiday appetizer. It is served on small open-faced sandwiches or tiny t...
Image 5
Open-faced Appetizer Sandwiches with Smoked Salmon
These sandwiches are as delicious as they’re easy to prepare.
Image 6
Stolichny (Capital) Salad
This salad is very similar to the famous Olivier (Russian salad) – the only two differences are that...
Image 7
Carrots Korean Style
No Description
Image 8
Mushroom Julienne
Whenever you encounter a “julienne” dish in the Russian cuisine, you’re going to see hot appetizers ...
Image 9
Eggplant Caviar
This is a delicious appetizer served hot or cold.
Перевод можно на русск.язык?
Image 10
Herring under Vegetable Coat
There is no classic recipe for this dish. Just like with borsch – every cook has her own «perfect» r...
Image 11
Crabmeat Salad
Perfect proportions - great taste.
Image 12
Summer Vegetable Salad
Vegetable salads are especially popular in the summertime when fresh seasonal vegetables are sold ev...
Image 13
Vinegret Salad
This salad is made of vegetables, traditionally stored in autumn to be consumed during winter: potat...
Image 14
Olivier Salad (Russian Meat Salad)
In the rest of the world this salad is probably the most well-known as “Russian salad”, but in Russi...
Image 15
Vitamin Salad
This salad is traditionally made in early spring in Russia.