Korean style carrots (“morkovka po-korejski”) is a popular in post-USSR countries dish which is usually served as salad, side dish or relish.
Often it is also served on hot dogs along with sausage inside the bun.
These pretty spicy carrots are great side for meats or poultry. They can also be used as one of ingredients for salads and other dishes.
- 1lb of sweet thick carrots
- 1-2 garlic cloves
- Crushed red pepper to taste
- Peppercorn medley, including coriander, black pepper and allspice, to taste
- 1/4 cup of vegetable oil, I used sunflower oil
- 1 tablespoons of 6% vinegar
- 2 teaspoons of sugar (optional)
- 1 teaspoon of salt
How to prepare, step-by-step:
- Prepare ingredients:
- Peel all carrots and julienne it using thin julienne slicer, put all carrots to a mixing bowl:
- Salt carrots:
- Add sugar, mix, and press carrots with your hands few times to soften then (and produce a bit of juice):
- Mix vinegar in and set bowl aside for about 30 mins:
- Pour crushed red pepper and crushed peppercorn medley in the middle spot of the carrot bowl:
- Pour oil to a pot with long handle, peel garlic; gently press down on garlic with the flat side of the knife to flatten it, and add flatten garlic cloves to the pot:
- Put pot with oil and garlic to burner, warm up oil almost to the temperature of boiling (but it shouldn’t boil); carefully remove garlic from the oil (use wooden spoon or so, not metal) and then pour hot oil over peppers:
- Mix everything, cover the bowl and set it at room temperature for about 12 hours:
- After that Korean style carrots are ready, you can consume them right away, or store in fridge for later use: