has become familiar to us. This dish with a foreign name, you can’t understand whether it’s an appetizer or a salad, has taken root in our families for a long time. Even kids enjoy eating spicy food. Korean carrot.
That carrot in Korean- this is not a national dish at all Korean cuisine everyone knows today. It was born in the expanses of the Soviet Union - in Kazakhstan, as a longing for the familiar smells of the homeland for the Koreans who lived in this republic, who marinated meat and fish with radishes or radishes, spices and vinegar. But since with fresh meat the country was strained, then gradually only one carrot remained in the heh salad, which at one time replaced the radish and it was transformed into such an appetizer: carrots in Korean and still liked the local population. Well, thanks to them, we have a wonderful snack on the table today. And that is great.
Recipes Korean carrots a lot, but each hostess brings her own contribution to the preparation of this unpretentious snack. Today I will tell you how I cook this overseas appetizer. I must say that the proportions of products (especially spices) are conditional here, because the severity of sensations is different for everyone. In addition, carrots can be different in taste and sweetness, and this also affects the final result. Well, let's start cooking.
Products:
- 500 g carrots
- 1 teaspoon a spoonful of salt
- 1 table spoon of sugar
- 500 g onions (2 large onions)
- 3-4 garlic cloves
- 1 - 2 tbsp. spoons of 9% vinegar
- 0.5 teaspoon coriander
- 1 teaspoon teaspoon hot red chili pepper
- 1 teaspoon teaspoon red pepper (paprika)
- 5 - 6 table. spoons of vegetable oil
Cooking Korean carrots is very simple.
Wash and clean carrots:
Grate on a special grater for Korean carrots:
Heat up in a frying pan vegetable oil and throw hot peppers into it.
After a minute, we send there finely chopped onion and fry it until golden brown.
Meanwhile, add salt to the grated carrots:
Peel the garlic and squeeze through a press:
Add coriander. This item is mandatory. It is coriander that gives the characteristic taste and aroma of carrots in Korean:
Mix everything. Let stand ten minutes.
Remove onion from vegetable oil. Cool the oil a little and pour it into the carrots.
Mix everything thoroughly.
Pour into glass or enamel pan and send to the refrigerator to marinate.
Often in recipes they write that carrots are ready in 2-3 hours. In my opinion, carrots should at least stand in the refrigerator overnight, and preferably 1-2 days. Then it becomes even tastier. The next day I usually try Korean carrot and I add spices to taste, more often I have to add sugar, coriander and a little more vinegar for spiciness.
The more juice in carrots, the juicier the appetizer turns out, so you can add a little water (a couple of tablespoons). Well, as they say, the taste and color ...
Ready Korean carrots can be left overnight at room temperature in a tightly closed container, and in the morning send to the refrigerator. You can store such carrots for up to 2 weeks in the refrigerator, but with us it doesn’t live that long - it “flies away” with a bang with any dish.
I don’t buy ready-made seasoning in bags for Korean-style carrots - the composition there is simply thermonuclear, which spices are not stuffed and the taste is appropriate. I am cooking this recipe.
That's actually all. You made sure that it is very easy to cook Korean carrots, I still don’t understand why this snack costs 150 rubles in our stores. per kg ... Everything is simple and fast, the set of products is minimal. So cook Korean-style carrots yourself, add spices to your liking and delight your loved ones.
That's all for today, subscribe to new recipes to always be aware of the news of the site Delicious Food
Salad technology has been rapidly developing in all cuisines of the world since the second half of the eighteenth century. The geographical proximity of Asia, with its culture and traditions, allows not only to get acquainted with the cuisines of Asian countries, but also to adapt it culinary secrets to Russian cuisine.
Carrots, in Korean, have long gained serious popularity as an independent dish, side dish and snack. It is increasingly being successfully used as an ingredient for delicious and simple salads with Korean carrots.
Delicious and simple salads with Korean carrots - general technological principles
For a salad with Korean carrots, you definitely need one ingredient - carrots, in Korean. And if all other components of a cold dish are necessary, to one degree or another, from time to time, then without this spicy carrot salad, of course, you can cook a cold dish, but it will be a completely different salad.
For delicious and simple salads with Korean carrots, it is a must. You can buy this salad ready-made in the market, in the culinary departments, or you can cook it yourself. Moreover, this - firstly - is not difficult, and, secondly, it will always come in handy - even if you are not going to cook a salad from it, it is an excellent side dish for meat and fish dishes, vegetables.
For this reason, the recipe for Korean carrots, the main component for delicious and simple salads with Korean carrots, will be considered in more detail.
The secret to delicious, Korean carrots lies in the marinade used to make them. And the composition of the marinade, in addition to the traditional components used in canning vegetables - vegetable oil, salt, sugar and acetic acid- has a slight difference in the set of spices for carrots, in Korean. This mixture can be purchased at any retail chain, or you can cook it yourself. It consists of: three types of ground pepper - hot, red, sweet paprika and ground black, ground coriander seeds and garlic. As you can see, nothing out of the ordinary. However, there is no difficulty in cooking either, except for a special device - a shredder in order to chop carrots with just such long, thin strips. Using this set of marinade spices, you can cook mushrooms, cucumbers, and many other vegetables.
Korean carrot salad goes well with many products, which, in fact, can be seen in the examples of recipes for delicious and simple salads with Korean carrots.
Recipe 1. Delicious and simple salads with Korean carrots - a warm salad for breakfast
Ingredients:
For 4 servings:
Mushrooms, fried 240 g
Onion greens 120 g
Liver, chicken, stewed 280 g
Beans, boiled 320 g
Carrots, Korean style 360 g
Dill, lettuce (for serving)
Dressing: mayonnaise, pepper (ground, black), garlic, lemon juice
Cooking:
Boil the soaked beans until tender. Peel the liver of the bird from films, cut into cubes; first, lightly fry, seasoning with spices, then stew, adding a little milk to the stewpan. Cut the mushrooms into slices and also fry. Squeeze carrots in Korean style to remove excess marinade. Finely chop the green onion and dill. Combine all ingredients, including Korean-style carrots, heat in a saucepan and place on a dish decorated with lettuce leaves. Sprinkle chopped dill on top. Serve the dressing in a gravy boat.
Recipe 2. Delicious and simple salads with Korean carrots, roast beef and grapes
Composition of products:
For 4 servings:
Green apple (sweet and sour) 160 g
Carrots, Korean style 320 g
Roast beef marinated 450 g
French fries 360 g
For refueling:
Sour cream 15% 150 ml
Salt, spices
Apple or grape vinegar (or dry, white wine) 50 ml
For submission:
Lettuce, large leaves
Greens (red basil)
Grapes, fresh (white, pitted) 280 g
Cooking:
Cut peeled apples and marinated beef into strips. Fry the potatoes, let the oil drain after frying and cool. Lay the prepared salad in a slide on a flat, round dish covered with curly lettuce leaves, on top - grape berries, basil leaves. Prepared sauce made from sour cream, chopped herbs with garlic and dry wine, serve separately with the salad. You can also prepare an olive or olive sauce for this salad. mustard oil, without sour cream.
Recipe 3. Delicious and simple salads with Korean carrots, mussels and crab sticks - Poseidon cocktail salad
Ingredients:
For 6 servings (weight: net):
Red, lettuce pepper 180 g
Korean carrot 120 g
Boiled eggs 6 pcs.
Sesame (seeds) 100 g
Shrimp, peeled 350 g
Crab meat (or sticks) 240 g
Onion, green 160 g
Mussels marinated 250 g
Lemon slices (for decoration) 140 g
Olives (for decoration) 220 g
"Feta" 240 g
Arugula (for decoration) 50 g
Salad dressing:
− soy sauce 15 ml
− wine vinegar 40 ml
−olive oil 140 ml
-sugar (or honey, liquid)
− garlic 25 g
− basil, fresh (green) 130 g
− rosemary 40 g
Cooking:
We start by preparing the sauce for a festive cocktail salad: shake off water from the washed leaves of rosemary and basil, add one or two large cloves of garlic, oil to them and beat everything with a blender until a thick mass is formed. Then pour in the wine vinegar soy sauce and season with salt and sugar (or honey). Beat the dressing again with a blender and pour into a gravy boat.
Release the mussels from the marinade, boil the shrimp and peel. We cut the rest into small cubes, along with eggs, red pepper, crab sticks, chopped green onions and Feta. Cut canned mussels into 2 or 4 pieces. Lightly toast the sesame seeds in a dry frying pan to release their flavor.
We begin to lay the salad in layers in tall and wide glasses, in layers. Bottom layer - Korean carrot. Next, in order:
green onion(sprinkle with lemon juice).
On top of the onion - pieces of "Feta". Cheese can not be cut, but broken into small pieces. Lay shrimp, olive rings on cheese and sprinkle with fried sesame seeds. Hang a cut lemon slice on the edge of the glass and insert a sprig of arugula into the salad. Glasses with sea cocktail salad put on plates covered with napkins.
Recipe 4. Delicious and simple salads with Korean carrots - vinaigrette with fish and eggs
An interesting combination is Korean carrot salad in Russian vinaigrette. Vinaigrette with herring has been prepared in Russian cuisine for a long time, but recipes for vinaigrettes with smoked herring and carrots in Korean style are something new and intriguing.
Composition of products:
For 6 servings:
Korean-style carrots 320 g
Beetroot, baked (table, dark red) 360 g
White cabbage, fresh 450 g
Lemon juice 70 ml
Potato baked 350 g
Green, canned peas 280 g
Pickled onion 180 g
Eggs, boiled 300 g (net)
Salted cucumbers(marinated) 140 g
Herring, fatty, smoked (fillet) 480 g
Sunflower oil, unpeeled (first pressing) 120 ml
Salt, sugar (for dressing)
Cooking order:
Potatoes, beets, without damage, wash thoroughly, remove dirt with a brush, dry with a napkin, grease the surface of vegetables with oil (refined) and bake until tender. When the roasted vegetables are warm, peel them to make it easier to remove the skin. Leave to cool completely. Chop the onion and cabbage (white cabbage). Mash cabbage with salt and sugar. Soak onions in acidified water until bitterness is eliminated. In addition to cabbage, onions and Korean carrots, all products for vinaigrette are cut into cubes. First, cut the beetroot and seal it with oil so that it does not stain the rest of the ingredients. To do this, mix the chopped beetroot cubes well, with the addition of oil and hold for several minutes before adding to the vinaigrette, in a separate bowl.
Combine all ingredients and place in a salad bowl. You can decorate boiled eggs, carved in the form of water lilies or lilies, fresh cucumber (leaf) thin slices pickled carrots and beets, rolled up in the form of roses.
Baked vegetables in salads create a special taste. They are less watery, more retain their natural flavor. It is very important that the vinaigrette oil be fresh and fragrant.
Recipe 5. Delicious and simple salads with Korean carrots, chicken fillet and mushrooms marinated in pita bread
If you think about it, then the oriental “shawarma” beloved by many is a salad in pita bread. And such a “road” version of a delicious and simple salad with Korean carrots in the piggy bank of recipes can always come in handy. Homemade food is always better and tastier!
Ingredients:
For 4 servings:
Chicken fillet (grilled)
Fresh cucumber
Carrots in Korean
Cheese, hard (any)
Marinated mushrooms
Cabbage, chinese (or lettuce)
For sauce:
tomato dressing, spicy, with garlic
Mayonnaise
Mustard.
Cooking:
If you want, you can wrap this salad in pita bread and put it in travel containers. You can just serve it in a salad bowl and put a sauce next to it, made up of equal parts. tomato ketchup and mayonnaise. You can decorate the salad in the form of a cocktail, laying it in layers in bowls, decorating with herbs, a slice of lemon and an olive berry.
The preparation of such a salad is extremely simple: separate the grilled chicken from the bones and skin - cut into cubes. You can use fried or baked chicken fillet. The taste of the salad will not change.
Release the mushrooms from the marinade and cut into plastics, along with the cucumbers. Add a salad of Korean carrots, shredded fresh cabbage (do not salt or crush). Grate the cheese on a coarse grater.
All components of the salad and dressing-sauce are taken in the same proportions.
Recipe 6. Delicious and simple salads with Korean carrots and squid
For those who want to completely immerse themselves in the atmosphere of Korean cuisine - a recipe for a delicious and simple salad with Korean carrots and boiled squid fillet. The advantage of Korean salads is that they can be stored for up to 7-10 days, unlike other mixed salads. The secret of such a "lifespan" lies in a special Korean dressing-marinade containing preservative components.
Ingredients:
Calamari, boiled (carcass fillet) 280 g
Carrots, Korean style 420 g
Cucumber, fresh 150 g
Pepper, red (salad) 100 g
For marinade:
Monosodium glutamate
Alcoholic vinegar, concentrated (70%)
Salt (cooking)
Sauce, soy
Refined oil
Spices: coriander, chili pepper (powder), ground black pepper
Cooking method:
Prepare a spicy marinade, for salad, in a small amount. The ingredients do not need to be poured abundantly with dressing, but only mix them well, combining with hot sauce. A tablespoon of oil will need no more than 20 drops of acetic acid. Add the listed spices to taste.
We cut the boiled and peeled squid carcasses into very thin and long strips, add the prepared carrot salad, thin slices of fresh peppers and cucumbers, also cut into slices, not across, but along. Cucumbers should be chosen not too large, with "milk" seeds. The salad must be kept in a tightly sealed container, at a temperature of 0 to +6 degrees, so that it is saturated with marinade.
Recipe 7. Delicious and simple salads with Korean carrots - Piquant salad cocktail
Composition of ingredients:
For 4 servings:
Oranges, red 0.8 kg (net)
Nuts (roasted hazelnut kernels) 80 g
Sesame, roasted 50 g
Figs, dried 280 g
green apples 320 g
Carrots, Korean style 160 g
Mint leaves (for decoration) 4 pcs.
Cheese, cream (any, unsalted) 200 g
Blueberries (berries) 150-200 g
Procedure:
Ignite the hazelnuts in a hot frying pan or in the oven, finely chop. Roast the sesame seeds to lightly brown. Slices of oranges free from membrane films and break into 2-3 parts. Cut the steamed figs into slices, apples into thin slices. Sort blueberries, wash with cold, running water, put the berries in a colander, dry on a napkin.
We form a salad in glass or crystal glasses, wide, cylindrical shape, laying out each ingredient in a thin layer: Korean carrots, figs, oranges, apples, pieces cream cheese. We decorate the surface of the glass with sesame seeds and crushed hazelnuts, fresh mint leaves. Puree blueberries and pour blueberry sauce over each serving.
Recipe 8. Delicious and simple salads with Korean carrots, broccoli and tomatoes
Ingredients:
Broccoli, browned 350 g
Carrots, Korean salad 280 g
"Mozzarella" or "Feta" 250 g
Olives, black 120 g
Baked tomatoes (dense, fleshy) 240 g
Corn 160 g
Basil, parsley 40 g
Lettuce leaves (for garnish)
For sauce:
- mayonnaise,
− garlic,
− black pepper
Cooking:
Separate the broccoli into individual florets and hold a little in salted water, then shake off and sauté until tender. Cut the pitted olives into slices, chop the greens coarsely. baked, small tomatoes when cool, peel and cut into slices, across, or half rings. Cut the feta into medium cubes. Combine the salad ingredients and mix, adding canned, sweet corn, Korean salad from carrots. Separately, prepare the sauce by adding garlic and spices to the mayonnaise.
Delicious and simple salads with Korean carrots - tricks and tips
When preparing salads, try to prepare vegetable and fruit ingredients, remembering that the vitamin value of many raw vegetables and fruits retain a very short time. If you care about healthy and healthy nutrition, then vitamin products must be cleaned and crushed immediately before use.
Add sauces and dressings to salads just before serving to keep the dish fresh longer.
Many ready-made salads can be stored in the refrigerator for no more than two hours. Salads prepared with marinade, but not canned, can be stored in the cold for a longer time. Pickled dishes, like any other, should be stored in a sealed container.
Very delicious salads with Korean carrot
Salad with Korean carrots has a lot of advantages.
It is tasty, light, goes well with many dishes (meat, fish, potatoes, pasta).
In addition, it can become the basis for the preparation of some dishes.
Salads with Korean carrot recipes.
Salad with Korean carrots and ham.
Ingredients:
- ham - 320 g
- cheese - 220 g
- Korean carrot - 155 g
- fresh cucumber- 1 PC.
- mayonnaise
- eggs - 2 pcs.
Cooking:
1. Grate the cheese, cut the ham into thin strips.
2. Grate the cucumber, drain the resulting liquid.
3. Hard boil the eggs.
4. Put the salad on the dish in the following sequence:
- shredded cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- Korean carrot
Lubricate each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figuratively carved. You can also add to the salad sweet and sour apple or crab sticks. Make pancakes with ham from the remaining ham.
Chicken salad with Korean carrots.
Ingredients:
- chicken fillet- 1 PC.
- hard cheese- 155 g
- eggs - 3 pcs.
- mayonnaise
Cooking:
1. Boil the chicken fillet, cut into strips or cubes.
2. Hard boil eggs, grate on a fine grater.
3. Peel the orange, cut into cubes.
4. Grate the cheese on a medium or large grater.
5. Lay the salad in layers in the following sequence:
- meat
- Korean carrot
- orange slices
- grated eggs
- grated cheese
Lubricate each layer with mayonnaise.
Korean-style chicken and carrot salad is ready!
Salad with Korean carrots and prunes.
Ingredients:
- Korean carrot - 320 g
- small beans - ½ cup
- prunes - 320 g
- greenery
Cooking:
1. Boil the beans. To speed up the process, add soda to the water (on the tip of a knife).
2. Add carrots to the cooled beans.
3. Steam prunes with boiling water, let it stand. Drain the liquid, cut it into strips.
4. Add prunes to other products.
5. Sprinkle with chopped herbs, season with mayonnaise. Salad with prunes and Korean carrots is ready!
Salad with Korean-style carrots and eggplant.
Ingredients:
- Korean carrot - 220 g
- eggplant - 2 pcs.
- mayonnaise
- parsley
- tomatoes - 1 pc.
- salt
- pepper
- vegetable oil
Cooking:
1. Rinse the eggplant, remove the skin, cut into rings, salt, let them stand for a while.
2. After 20 minutes, rinse the eggplants in water, dry on a towel.
3. Fry eggplants in oil, leave on a towel, allowing the fat to drain.
4. Put eggplants on a plate, brush with mayonnaise, put Korean carrots, brush with mayonnaise again.
5. When serving, let the salad brew, decorate to taste.
Try also hot salad with eggplant.
Salad "Caprice".
Ingredients:
- champignons - 155 g
- sweet pepper - 3 pcs.
- crab sticks - 220 g
- salt
- Korean carrot - 220 g
- greenery
Cooking:
1. Wash the pepper, cut out the seed box, cut into strips.
2. Boil the mushrooms, cut into slices.
3. Cut the crab sticks into strips.
4. Put carrots, crab sticks, mushrooms and peppers in a salad bowl, mix.
5. Korean-style carrots will release juice, so you don’t need to dress the salad.
6. Add greens and a little salt to the salad.
Cook with the remaining mushrooms pork rolls with mushrooms.
Salad with Korean carrots and smoked meat.
Ingredients:
- boiled potatoes- 3 pcs.
- smoked meat - 220 g
- boiled beets - 1 pc.
- Korean carrot - 155 g
- onion - ½ pc.
- yolk
- mayonnaise
Cooking:
1. Grate beets and potatoes on a coarse grater.
2. Cut the onion and meat.
3. If the carrot is long, it must also be cut.
4. Mix meat and beets separately with mayonnaise.
5. Lay the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.
Salad "Straw".
Ingredients:
- chicken leg- 2 pcs.
- cheese
- garlic cloves - 2 pcs.
- mayonnaise
- cucumber - 2 pcs.
- Korean carrot - 150 g
Cooking:
1. Boil the chicken, cool, disassemble into fibers.
2. Cut cucumbers into small cubes, add Korean carrots, mix with garlic, pressed through a press.
3. Mix the salad, put it on a plate, sprinkle with grated cheese.
Salad with Korean carrots and Beijing cabbage.
Ingredients:
- Korean carrot - 85 g
- Chinese cabbage - 120 g
- canned corn - 120 g
- chicken fillet - 150 g
- mayonnaise - 3 tbsp. spoons
- hard cheese - 55 g
- salt
Cooking:
1. Pour chicken fillet cold water, boil until soft, salt, dry, cool, cut into small cubes.
2. Chop Chinese cabbage into thin strips.
3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and Korean carrots.
5. Dress the salad with mayonnaise.
You will also like salad with Chinese cabbage and ham.
Salad with mushrooms and carrots in Korean "Three flowers".
Ingredients:
- boiled chicken- 180 g
- eggs - 4 pcs.
- pickled mushrooms - 150 g
- Korean carrot - 100 g
- mayonnaise
- cheese - 165 g
For decoration:
- tomato
- eggs
- parsley
Cooking:
1. Boil the chicken, season with salt, cut into pieces, fry. This will be the first layer, grease it with mayonnaise, put the chopped mushrooms.
2. The next layer is Korean carrot, grease with mayonnaise.
3. Grate eggs, put on top of mayonnaise.
4. Sprinkle with grated cheese, brush with mayonnaise.
5. Decorate the top of the salad with a flower made from tomato, egg and parsley.
Salad with Korean carrots, oranges and chicken.
Ingredients:
- smoked chicken leg - 1 pc.
- Korean carrot - 220 g
- eggs - 3 pcs.
- orange - 1 pc.
- hard cheese - 120 g
- mayonnaise
Cooking:
1. Boil eggs, grate.
2. Cut the leg into strips, orange into cubes.
3. Grate the cheese.
4. Lay the salad in layers:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- orange
- mayonnaise
- cheese
From the remaining fruits, you can make a casserole with oranges.
Decorate the salad as you like.
Salad with Korean carrots, cheese and ham.
Ingredients:
- ham - 320 g
- Korean carrot - 155 g
- cheese - 220 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Cooking:
1. Grate the cheese (large).
2. Cut the ham into strips.
3. Grate the cucumber, drain the juice that has stood out.
4. Hard boil the eggs.
5. Put the salad on a dish, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Lubricate the salad with mayonnaise and slices of boiled eggs.
Salad of Korean carrots, corn and chicken "Ryzhik".
Ingredients:
- boiled chicken breast
- jar canned corn
- Korean carrots - 120 g
- orange or yellow bell pepper
- chips - ½ pack
- garlic cloves - 5 pcs.
- mayonnaise
- ground black pepper
- chicken
Cooking:
1. Clean the chicken from the bones, cut into cubes.
2. Add sweet pepper cubes.
3. Cut the Korean carrot, add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. When serving, top the salad with chips.
Salad with Korean carrot corn ready!.
Salad with crackers, processed cheese and Korean carrots.
Ingredients:
- carrot - 2 pcs.
- processed cheese- 2 pcs.
- loaf - ¼ part
- garlic cloves - 4 pcs.
- pepper
- salt
- vegetable oil - 120 ml
- mayonnaise - 220 g
- vinegar - 2 tablespoons
Cooking:
1. Grate carrots, add salt, black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, heat well.
3. Pour the mixture into the carrots, season with garlic, refrigerate for about an hour.
4. processed cheese grate.
5. Prepare croutons. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, put the cubes of bread on a baking sheet, leave them for 15 minutes.
6. Mix Korean carrots, baked croutons and cheese, season with mayonnaise, mix thoroughly.
Salad with Korean carrots and squid.
Ingredients:
Carrot - 500 g
- squid carcasses - 3 pcs.
- sugar - tablespoon
- salt - teaspoon
- garlic cloves - 3 pcs.
- onion - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ teaspoon
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons
Cooking:
1. Peel the carrots, grate, add oil, spices, garlic.
2. Clean the squids from the films, remove the chitinous plates, rinse the carcasses.
3. Boil the squid carcasses: boil the water, lower the carcasses and immediately turn off the burner. Hold the carcasses in boiling water for a couple of minutes, and then pull them out. As soon as they are cooked, they will become voluminous and "inflated". Put the carcasses on a plate, cool, cut into strips or rings, put on a Korean carrot.
4. Mix all the ingredients well, close the lid, put in the refrigerator for pickling.
5. In the morning the salad will be ready to eat.
Salad of Korean carrots, bell peppers and chicken.
Ingredients:
- chicken breast - 340 g
- Korean carrots - 200 g
- Bulgarian pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise
Cooking:
1. chicken breast put in a saucepan, fill with water, salt, cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Bell pepper cut into half rings.
3. In chicken salad with Korean carrots add Korean carrots.
4. Spread the nuts, cut into small pieces, add to the dish, mix.
5. Season the salad with mayonnaise, put on portioned plates
Hedgehog salad with Korean carrots.
Ingredients:
- mushrooms, chicken fillet - 255 g each
- bulb
- eggs - 3 pcs.
- hard cheese - 250 g
- Korean carrot - 420 g
Cooking:
1. fresh mushrooms cut, fry in vegetable oil.
2. Boil the chicken fillet with spices, chop finely.
3. Finely chop the onion, fry in oil.
4. Boil eggs, grate.
5. Lay out all the components in layers in the form of a hedgehog: chicken fillet, mushrooms, mayonnaise mesh, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from pepper or olives, thorns from Korean carrots, sprinkle the muzzle with cheese.
7. Put greens around the "hedgehog".
As you can see, Korean carrots go well with many foods: squid, eggs, ham, chicken, mushrooms, and even fruits!
Laying out in layers:
Carrot
mushrooms (I have fried champignons)
eggs
grated cheese
coat all layers with mayonnaise
top with green onions.
Carrots in Korean have excellent taste. If you add it to the composition of the salad, then you can achieve culinary perfection with incredible ease. After all, it is not only very juicy, but also characterized by a pleasant sharpness, which adds bright flavors to all dishes. Those salads will be special in which not only carrots, but also chicken meat are added. And it doesn’t matter if the fillet is boiled, boiled or smoked - in the end, you still get a gastronomic masterpiece. and on a normal day is good, and on a holiday is simply irreplaceable.
This one is especially aromatic and rich. Among its main components, mushrooms and smoked chicken meat are especially pronounced. With their help, true harmony is created, and not only taste, but also aroma. Carrots are only a complementary component that can add a spark to an already blazing, bright dish.
For a salad with chicken and Korean carrots, you need:
- 300 gr. smoked chicken meat;
- 5 eggs;
- 300 gr. champignons;
- 2 onion heads;
- 3 medium pickles;
- 150 gr. Korean carrots.
Salad with Korean carrots and chicken:
- Separate the chicken meat from the bones with your hands and cut into small pieces.
- Rinse the mushrooms, sort out, peel off the film from all caps and cut into slices.
- Peel the onion, chop into thin slices and pour into a frying pan, preheated with a small amount vegetable oil.
- After a couple of minutes, add mushrooms to the pan and fry until all the liquid has evaporated.
- Put the eggs in a saucepan, cover with water and cook in it over low heat for no more than twelve minutes. Then drain the boiling water and pour the contents with cold water. After the eggs have cooled, they must be peeled and cut into cubes.
- Squeeze the pickled cucumbers with your hands from excess marinade and cut into small pieces.
- Carrots, in the same way as cucumbers, must be rid of excess liquid, and then cut into shorter strips.
- Layer on the bottom of the lettuce. smoked chicken, mushrooms with onions, eggs.
- The final ones are cucumbers and carrots, which, if desired, can be sprinkled with herbs.
Important! Mushrooms should not be overcooked. As soon as all the moisture has evaporated, they must immediately be removed from the fire.
Korean carrot and chicken salad
A rather unusual combination of Korean-style carrots and orange gives a special flavor to the chicken fillet. Such a rare, but unusual combination will cause real amazement among all those present at the table.
For a salad of chicken and Korean carrots you need:
- 300 gr. chicken meat;
- 200 gr. carrots in Korean;
- 1 orange;
- 4 large eggs;
- 200 gr. hard cheese;
- 180 gr. mayonnaise.
Salad with Korean carrots and chicken:
- Chicken fillet is washed and laid out in a saucepan, poured with water and salt is added. Boil for about twenty-five minutes, after which they cool without getting out of the broth. Only after that it is cut into small cubes.
- The eggs are placed in a saucepan filled with water and boiled. After boiling, they are in boiling water for about twelve minutes. After this time, they are poured with ice water. Then the eggs are already peeled and kneaded with a fork.
- To grind cheese, take a fine grater and rub the product.
- Peel the orange from the peel, put it on the board, where it is cut into small cubes with a knife.
- The chicken is first placed in a salad bowl, smeared with mayonnaise, which is subsequently done with all other products.
- Then have a carrot and an orange.
- The final in this simple process are eggs and cheese, which is no longer soaked in sauce.
- Decorate the composition with greens and orange slices.
Tip: in order for the orange to fit perfectly into the dish, it is recommended to peel it not only from the peel, but also from all films.
Salad with Korean carrots and chicken
Bulgarian pepper will bring freshness to any dish, add bright notes and give an aroma that is simply impossible to resist. If we take into account that chicken fillet will also be among the main components, it immediately becomes clear that the taste will be delicious!
For a salad with chicken and Korean carrots you need:
- 300 gr. chicken meat;
- 100 gr. carrots in Korean;
- 5 garlic cloves;
- 1 bell pepper;
- 200 gr. corn from a jar;
- 5 gr. pepper;
- 2 gr. salt.
Korean carrot salad with chicken:
- Drain all the liquid from the can of corn.
- Chicken meat is boiled in a saucepan filled with salted water for about 25 minutes. After that, they are cooled in the same broth.
- Bulgarian pepper is washed, cut, all seeds are selected and cut into cubes.
- Remove the cooled fillet from the broth and cut into small pieces or strips.
- Korean-style carrots are squeezed by hand from excess marinade, put on a board and cut into long strips into three parts.
- The garlic is peeled and crushed with a garlic press.
- All the products prepared for this moment are poured into a salad bowl, salt and pepper are added to taste, seasoned with mayonnaise, mixed with a spoon.
- Fifteen minutes cool in the refrigerator and the dish is ready to serve!
Tip: to give more freshness to the salad, it is recommended to add greens and fresh cucumber to it.
Korean-style chicken and carrot salad
In this salad, all products are not only harmoniously combined, but also proportionately correctly selected. None of the components interrupts the taste of the other, even the carrot spiciness in this case is not excessive, but optimal. And mushrooms allow you to maximize the taste of chicken meat.
For chicken salad with Korean carrots you need:
- 300 gr. chicken fillet;
- 200 gr. champignons;
- 2 large eggs;
- 2 onion heads;
- 200 gr. carrots in Korean;
- 200 gr. cheese;
- 180 gr. mayonnaise;
- 30 gr. vegetable oil;
- 2 gr. salt;
- 5 gr. pepper.
Korean Chicken and Carrot Salad:
- Chicken meat is boiled in salted water. If desired, allspice and bay leaf are added to the water to make the fillet more fragrant. After half an hour of cooking in the broth, the pan must be removed from the heat and the meat allowed to cool without draining the liquid.
- Mushrooms are washed, sorted and the film is removed from the caps. Then they are cut into slices and poured into a frying pan to fry, pour in the oil and put on fire.
- Onions are peeled, washed, finely chopped, spread to mushrooms and fried.
- Eggs are boiled in a small saucepan for about 15 minutes, then pour cold water and wait until they cool.
- Cheese is rubbed on a grater.
- Already cooled eggs are cut into small pieces.
- Mushrooms with onions are placed at the bottom of the salad bowl and a layer is smeared with mayonnaise. Further, they also do with all the other components.
- The next layers will be chopped eggs and chicken fillet.
- Carrots are squeezed in Korean style, shortened a little and laid out last, without smearing with mayonnaise.
- Sprinkle the exquisite composition with cheese, if desired, decorate with herbs.
Salad with chicken and carrots in Korean
Exotic kiwi in this creates a completely new, surprisingly tasty and fragrant dish, which has absolutely everything: sweetness and spiciness, extraordinary tenderness and piquancy.
For a salad of Korean carrots with chicken, you need:
- 250 gr. chicken meat;
- 5 large eggs;
- 2 medium kiwis;
- 200 gr. carrots in Korean;
- 2 large apples;
- 150 gr. cheese;
- 180 gr. mayonnaise;
- 1 medium tomato.
Chicken salad, Korean carrots:
- Chicken meat is boiled for about half an hour, and then cooled directly in the broth.
- Boil the eggs for 12-15 minutes, then drain the boiling water and add cold water.
- Kiwi is peeled and cut like small petals.
- They grind, or rather shorten, carrots in Korean, be sure to squeeze them after that.
- Remove the cooled chicken meat from the broth and cut into cubes or strips.
- Drain the water from the eggs, peel them, separate the yolks from the whites. After that, crush both of them with a fork in different bowls.
- Apples are peeled, cut, the middle is removed, rubbed on a grater.
- The dish is formed in a transparent salad bowl. Chicken meat is laid out first, leveled and tamped a little. Spread with mayonnaise, like all subsequent layers.
- Kiwi and squirrels are placed on the fillet, leaving some fruit for decoration.
- Then place apples, cheese, carrots.
- The yolks complete this amazing composition.
- Decorate a salad of Korean carrots and chicken with kiwi slices and tomato slices, which must be washed and cut in advance.
Every single one can be served on the most solemn day. But a special place among them is occupied by “Korean”, because they combine so many different tastes which is hard to imagine. They are prepared very quickly, and this is an important factor, since in the festive bustle there is a catastrophic lack of time. And the taste of such salads is special, unusual and rich.
