Description
Many people like carrots in Korean. How could it be otherwise? It's so delicious, spicy, crispy. But not really useful: in the traditional version is added vinegar, sugar, lots of butter, and some recipes even pre-fried carrots, which this useful vegetable loses a lot of vitamins. My carrots in Korean is very similar to traditional, but much more useful.
Ingredients
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Carrots
3 piece
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Onion
1 piece
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Garlic
4 tooth
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Chili
0.5 tsp
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Lemon juice
4 Tbsp
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Salt
1 tsp
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Khmeli-suneli
1.5 tsp
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Sunflower oil
Cooking
Peel the carrot and grate on a grater for Korean carrot.
Onions and garlic peel. Onion cut into half rings, garlic to grate.
Take a large salad bowl. To combine carrots with onion and garlic, add spices and lemon juice and mix thoroughly. Bowl cover with a flat plate on top to put a "load" (I set the pan of the appropriate diameter with water). Refrigerate at least 12 hours.
Prepared carrots fill with sunflower oil, serve. Storage to shift the carrots with the juice in a jar and put in the refrigerator.
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