How to cook Korean carrots at home – step by step recipes with photos

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In Russia and the CIS countries, Korean cuisine enjoys considerable popularity, which is known largely due to the Soviet Koreans – the so-called “core-sarah”. One of the popular dishes among them is a kind of Korean carrot salad, which is easy to prepare – the main thing is to choose the right recipe. You can use this spicy food, which is also called carrot, as an additive for salad or, for example, shawarma. In addition, it is often used as a snack, but it is better to do it in a small amount due to the high content of seasonings, vinegar.

How to cook carrots in Korean

Before you start cooking, choose the appropriate Korean carrot recipe at home with or without a photo. Prepare the grater, but if it is not, vegetables can be cut into strips with a sharp knife. To make the dish really tasty, choose fresh and juicy root vegetables. Almost every Korean carrot recipe suggests vinegar, salt, and coarse hot pepper. Sugar, and sometimes sesame oil, is also added. To answer the question of how to cook carrots, check out a brief sequence of actions:

  1. First you need to chop the raw carrots with fine straws or use a grater for this.
  2. Then you need to sprinkle the base with sugar, salt and sprinkle with vinegar. The resulting mass is mixed thoroughly.
  3. Next, pour the salad with heated vegetable oil, mix and add the pre-chopped garlic.
  4. In the end it remains to let the salad infuse at room temperature, so that the carrots will let the juice go. Keep in the refrigerator.

korean carrot on a plate

Korean Carrot Recipes

To make a carrot salad in Korean, choose the best recipe with a photo – both the amount of ingredients and the complexity of the preparation will depend on it. If necessary, sunflower oil can be replaced with corn or cottonseed. Do not bring the oil to a boil – this will make the salad more harmful and spoil the taste. When heating oil, you can add ground coriander, coarse pepper or other aromatic spices. If the Korean carrot salad is too spicy, add chopped walnut to it. Recipes:

  • classical;
  • with ready seasoning;
  • without seasoning;
  • with soy sauce;
  • without vinegar;
  • with onion;
  • for the winter, etc..

Classic recipe

  • Cooking time: 20 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 137 kcal per 100 g.
  • Purpose: for any meal except breakfast.
  • Cuisine: Korean.
  • Difficulty: Easy.

The classic version of this traditional Korean salad is very simple to prepare. It can be used as a preparation and dressing for other dishes or consumed separately during lunch or dinner. The severity of the dishes is adjusted to taste by reducing or increasing the amount of red pepper. To answer the question of how to cook classic carrots, check out the recipe below.


  • carrots – 250 g;
  • vegetable oil – 4 tbsp. l .;
  • onions – 1/2 pieces;
  • salt – 1/3 tsp;
  • sugar – 1 tsp;
  • garlic – 3 cloves;
  • vinegar – 1 tsp;
  • coriander – 1 pinch;
  • pepper mixture to taste.

Korean style carrot on a plate

Cooking method:

  1. First you need to peel a quarter kilogram of carrots, and then cut them into strips – often special graters are used for this.
  2. Add salt, sugar, finely chopped cloves of garlic, a mixture of spices to the base.
  3. Heat vegetable oil in a frying pan with chopped onion in half rings.
  4. Remove onion slices, pour hot oil into base.
  5. Put one teaspoon of vinegar, mix well.
  6. Put the resulting spicy appetizer in the refrigerator and marinate overnight.

With seasoning ready

  • Cooking time: 20-30 minutes.
  • Servings Per Container: 5-6 Persons.
  • Calorie content: 69 kcal per 100 g.
  • Purpose: for any meal except breakfast.
  • Cuisine: Korean.
  • Difficulty: Easy.

The cooked Korean carrot at home is tastier than the one sold on the market. At the same time, do not forget that because of the sharpness and hotness of the finished product, it is not recommended to use it for people with intestinal and stomach ulcers, and for those who have increased irritability of the gastric mucosa. To give the salad a pleasant aroma and interesting taste, use the secret of cooking, which is to use a ready-made seasoning.


  • carrots – 500 g;
  • bulbs – 2 pieces;
  • vegetable oil – 3 tbsp. l .;
  • vinegar – 2 tbsp. l .;
  • salt – 1 tbsp. l .;
  • “Seasoning for Korean carrots” – 2 tbsp. l.

Korean carrots using seasoning

Cooking method:

  1. Cut the root vegetables with a small sharp knife into plates that need to be cut into straws along the length, or use a Korean grater for vegetables. The method of slicing vegetables will not affect the taste of the dish.
  2. Sprinkle chopped root vegetables with salt, mix. Leave the vegetables to give juice for a while..
  3. In the meantime, prepare the rest of the ingredients. Fry the onion, which must be chopped in half rings – fry the onion in pre-heated oil. Then delete it, as he will no longer be required.
  4. Squeeze the base, add vinegar and seasoning. Stir, fold, slide, pour hot oil.
  5. Stir the whole mass again, then remove to insist for 4-5 hours.

Without seasoning

  • Cooking time: 20-30 minutes.
  • Servings Per Container: 5-6 Persons.
  • Calorie content: about 130 kcal per 100 g.
  • Purpose: for any meal except breakfast.
  • Cuisine: Korean.
  • Difficulty: Easy.

One of the secrets of the bright taste of carrots, which can be purchased at the store, is monosodium glutamate, which is a flavor enhancer. Not every housewife will decide to improve her salad in this way because of the harm of this supplement, so the Korean salad without seasoning recipe is quite popular. For a change, you can add red pepper, and coarsely ground, although adding it in the above recipe is not considered mandatory.


  • carrots – 1 kg;
  • vegetable oil – 50 g;
  • sugar – 1 tbsp. l .;
  • vinegar – 2 tbsp. l .;
  • salt – 1 tsp.

Korean carrot without spices

Cooking method:

  1. Cut the vegetables into thin long strips or use a grater.
  2. Put one tablespoon of sugar, salt, vinegar and mix the whole mass.
  3. Let the salad soak in the marinade. Mash it slightly, then leave for 10 or 15 minutes.
  4. Add red pepper to taste, mix by hand and pour the salad with hot oil.
  5. Leave the finished dish overnight. Once it is infused, you can put it in the refrigerator.

With soy sauce

  • Cooking time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 365.5 kcal per serving.
  • Purpose: for any meal except breakfast.
  • Cuisine: Korean.
  • Difficulty: Easy.

In order for Korean carrots to acquire an original taste, it is necessary to add a spoonful of soy sauce to it. Another distinguishing feature of this recipe is the use of sesame seeds. As for vegetables, it is advisable to choose succulent root crops of sweet varieties. Ready salad, which will need to be sure to be soaked in spices, can be served even to the festive table, in the photo it will stand out with its color.


  • carrots – 500 g;
  • sunflower oil – 180 ml;
  • salt, black pepper – 1/2 tsp;
  • vinegar with sauce (soy) – 2 tbsp. l .;
  • garlic – 6 cloves;
  • sesame seeds – 1 tbsp. l.

Korean carrot with soy sauce and sesame seeds

Cooking method:

  1. Grind root vegetables into long and thin straws. Pour it in a mixture of vinegar and soy sauce.
  2. Mix sugar with salt and pepper, and then pour them into the base. Season the salad with sunflower oil, mix all the ingredients thoroughly.
  3. Peel the garlic. Pass all the cloves through a special garlic bowl and add to the salad. Stir, cover the dish, refrigerate.
  4. For half an hour, the base absorbs the taste and aroma of all added spices. Before serving, sprinkle the salad with sesame seeds, pre-filtering the excess liquid.

With garlic

  • Cooking time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 225.9 kcal per serving.
  • Purpose: for any meal except breakfast.
  • Cuisine: Korean.
  • Difficulty: Easy.

To answer the question of how to make Korean carrots tasty and unusual, prepare two additional ingredients: sweet pepper and garlic, (the first is better known as Bulgarian). Choose red fruits. The low calorie content of this product makes red pepper an excellent ingredient for many diets and fasting days. Garlic also improves blood circulation – it is added to the salad raw. In general, carrot with garlic is an amateur dish.


  • carrots – 400 g;
  • bell pepper (red) – 150 g;
  • sunflower oil – 1/2 cup;
  • sugar – 2.5 tsp;
  • salt, coriander, black pepper – 1/2 tsp each.

Chopped carrots and garlic in a bowl

Cooking method:

  1. Rub the roots into long strips with a special grater.
  2. Next, add sugar, salt, ground coriander, pepper. Then pour vinegar with sunflower oil.
  3. Peel the garlic, pass through the garlic to the base of the salad.
  4. Take a large and fresh pepper, cut into thin and long strips, add to the base.
  5. Thoroughly mix all the ingredients, and then put the finished dish to the side for about an hour. During this period of time, the mocha will release juice.

No vinegar

  • Cooking time: 45 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 263 kcal per serving.
  • Purpose: for any meal except breakfast.
  • Cuisine: Korean.
  • Difficulty: Easy.

If for some reason you cannot consume vinegar, then you can make Korean salad without this component. Salad prepared according to the recipe described below can be stored in the refrigerator for no more than 1-2 days – remember this. As seasoning, you can use black pepper, chili, curry, coriander, garlic and herbs, for example, fresh cilantro. For faster cooking, it is best to use a ready-made seasoning, which is sold in packs..


  • carrots – 7 pieces;
  • vegetable oil – 1/2 cup;
  • salt – 1 tsp;
  • garlic seasoning to taste.

Grated carrot and a spoon with spices

Cooking method:

  1. Peel vegetables, chop them with straws – to quickly solve this problem, use a special grater.
  2. Add salt, leave the base for half an hour to give juice.
  3. Be sure to drain the juice so that the base of the salad is not excessively wet.
  4. Chop the garlic finely, add to the carrots. Pour with vegetable oil, for example, sunflower.
  5. Mix well. Allow the carrots to brew for about two hours before eating..

With onion

  • Cooking time: 20-30 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 556 kcal per serving.
  • Purpose: for any meal except breakfast.
  • Cuisine: Korean.
  • Difficulty: Easy.

A hearty and really very tasty option is Korean carrots with onions and chicken. You can safely serve the finished dish even to the festive table, it will decorate it even more, because you always want to try something new. Cooking such a version of carrot is not as difficult as it might seem initially, the only thing is there are a few more actions.


  • carrots – 2 pieces;
  • onions – 1/2 pieces;
  • chicken fillet – 200 g;
  • vegetable oil – 4 tbsp. l .;
  • garlic – 2 cloves;
  • greens – 1/2 bunch;
  • coriander, seasoning for chicken – 1/4 tsp each;
  • fresh basil – 1/4 bunch;
  • soy sauce – 2 tbsp. l .;
  • vinegar 9% – 1 tbsp. l .;
  • red pepper (hot), salt to taste.

Korean style chicken fillet with carrots

Cooking method:

  1. Prepare freshly ground spices to grind in a mortar.
  2. Grate root vegetables, sprinkle with lemon sauce or vinegar, salt.
  3. Finely chop the basil with fresh herbs.
  4. Chop the onion and then fry until a brown crust appears. Then delete it – it is no longer needed.
  5. Sauté poultry fillet with soy sauce and poultry spices.
  6. It remains to combine all the components and squeeze the garlic into the resulting salad using the press.

Korean carrots like in the market

  • Cooking time: 30-40 minutes.
  • Servings Per Container: 10 Persons.
  • Calorie content: 130-140 kcal per 100 g.
  • Purpose: for any meal except breakfast.
  • Cuisine: Korean.
  • Difficulty: Easy.

The main secret to the taste of a dish that can be purchased on the market is to use a flavor enhancer such as monosodium glutamate. You will not get anything good from its use, on the contrary, try to avoid the use of such an additive. For the preparation of Korean carrots, which taste will not be inferior to the one on the market, use the recipe below. As a result, you get a dish with the same qualities as the purchased products.


  • carrots – 1 kg;
  • vegetable oil – 100 ml;
  • garlic – 2-4 cloves;
  • seasoning for Korean carrots (without salt) – 20-40 g;
  • vinegar, sugar – 1 tbsp. l .;
  • salt to taste;
  • onion, red pepper (ground) – optional.

Korean spicy carrot on a fork

Cooking method:

  1. Grate all root vegetables on a special grater, sprinkle with about 2 tablespoons of salt, pour water. Stir, leave for an hour.
  2. After one hour, drain the water, try the carrots – if it turns out to be salty, rinse with clean water, squeeze.
  3. Sprinkle with seasoning, mix.
  4. Add sugar, vinegar, mix and cover..
  5. Heat the oil in a pan, pour hot pepper, varying its amount to your liking. Put the finely chopped onion – it will give its taste, but is not used in the dish itself.
  6. Strain the oil, fill it with a base. Stir, add garlic.
  7. Cover the salad with a lid. Leave to marinate in the refrigerator overnight.

Korean style carrots

  • Cooking time: 20-30 minutes.
  • Servings Per Container: 8-10 Persons.
  • Calorie content: 130-140 kcal per 100 g.
  • Purpose: for lunch, dinner.
  • Cuisine: Korean.
  • Difficulty: Easy.

Having correctly selected the optimal recipe, you can cook this Korean dish 5-10 minutes faster, which will allow you to quickly set the table. However, in order for the salad to acquire the necessary taste, you still have to wait at least half an hour until it is saturated with all the ingredients used. Cooking it is very simple – you won’t need great culinary skills.


  • carrots – 600 g;
  • sunflower oil – 1/2 tbsp .;
  • vinegar – 2-3 tbsp. l .;
  • salt, sugar, black pepper (ground) – 1 tsp;
  • garlic – 2-3 heads;
  • coriander, cloves, ground bay leaf – to taste.

Ready-made spicy Korean carrots on a plate

Cooking method:

  1. Rub the root vegetables with a long thin straw.
  2. Bring the oil to a boil, fill it with carrots.
  3. Squeeze the garlic on top.
  4. Add pepper, spices, sugar, salt to the resulting mass.
  5. To improve the taste, it is advisable to let the dish brew.

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