Name: Korean-style Carrots
Total time: 30 min
Yield: 15 srv
Cuisine: Korean
Ingredients: Carrot — 2.20 lb; Salt — 0.4 oz; Sugar — 0.7 oz; Vinegar — 1.8 oz; Sunflower oil — 2.8 oz; Sesame oil — 0.7 oz; Garlic — 1.8 oz; Black pepper — 0.2 oz; Coriander — 0.4 oz; Dill seed — 0.07 oz; Sesame — 0.4 oz; Msg — 0.04 oz

Korean-style Carrots

The same classic recipe for spicy Korean-style carrots with sesame seeds and spices.

5.0 (1) 30 min Cooking 24 h Easy 15 srv Dish component Korean

Prep

Grate or slice the carrots.

Cooking

Dissolve salt, sugar, and MSG (optional) in vinegar and mix with the carrots.
Lightly fry coriander and dill seeds in a pan, then grind them.
Roast the sesame seeds.
Grind the garlic and place it in a pile on top of the carrots, and pour all the spices in a single pile right next to it.
Heat oil to 356–392°F. You can test it with a bamboo skewer to see if bubbles start forming around it in the oil.
Pour the oil little by little over the spices and garlic, and mix well.
Refrigerate, preferably for 24 hours.

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Korean-style Carrots

Ingredients

Nutrition

Prep

Cooking

Keep this one or cook it