Morkovcha Russian Korean Carrot Salad Food

RUSSIAN CARROT SALAD - KOREISKAYA MORKOVKA

Steps:

• Grate the carrots on a fine julienne grater.
• Slice the onions into half circles. Heat the oil in a large skillet and add the onions. Season with salt to taste. Cook on medium low heat for 7-10 minutes, until the onions are golden brown.
• Meanwhile, in a large bowl, season the carrots with salt and ground black pepper to taste. Add the sugar, ground coriander, paprika, cayenne pepper and mix to combine.
• Finely mince or press the garlic cloves through a garlic press and place in the bottom of a large bowl. When the onions are cooked, strain the onions through a fine mesh sieve, pouring the hot oil right over the garlic. You can choose to strain out the garlic as well or even add the garlic to the onions during the last 30 seconds of cooking if you want the garlic to have a much more mild flavor in the salad. The other option is to add in the garlic along with the oil to the carrot salad, mixing all the ingredients to combine. The cooked onions will not be used in the salad. Add them to other recipes.
• Store the carrot salad in the refrigerator. You can serve the salad right away, but for the best results, marinate the salad in the refrigerator at least for a few hours or overnight before serving.
• Mix to combine again before serving the salad. Garnish with fresh herbs.
• Store the salad in the refrigerator for up to a week.

KOREAN CARROT SALAD RECIPE

Steps:

• Peel the carrots, and julienne them using a mandolin slicer or julienne peeler. You can manually slice them into thin pieces, but using a mandolin slicer will be quicker. The longer the carrot strand, the better.
• Heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.
• Add the salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.
• Pour hot oil and onions onto the carrot mix well. Add vinegar and refrigerate until it's cool you're ready to serve.

SPICY KOREAN CARROTS

Steps:

• Shred carrots: Start by peeling and julienning carrots using a julienne slicer.
• Mix: Now to a bowl add everything, but olive oil and onions. Mix and set aside.
• Prepare the oil & onion: Heat the oil in a skillet, add diced onions and saute until the onions are golden in color. Move skillet off heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour 1/2 cup of the hot oil into a measuring cup with a long handle, or a small saucepot with a long handle. The oil must be thoroughly heated until almost smoking before adding to the salad. Discard the remainder of oil and onions or use them for a different recipe.
• Add the oil into the carrots a little bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning.
• The Spicy Korean Carrots are done and ready to be consumed. It is recommended that they marinate for at least 6-12 hours before eating though, for best flavor profile. To store, transfer to a closed container and keep in fridge up to a week.

RUSSIAN CARROT SALAD (KOREAN-STYLE)

Steps:

• Place carrots in a large bowl. Sprinkle garlic over carrots.
• Mix vinegar, sugar, and salt together in a small bowl.
• Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
• Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

RUSSIAN-KOREAN CARROT SALAD

Steps:

• Mix together sugar, salt, ground coriander, black pepper, garlic, chili powder, and white vinegar. Pour the mixture over the carrots and mix well.
• Heat oil in a saucepan until hot; pour over carrots and mix thoroughly.
• Allow to marinate in the fridge at least overnight.