Composition / ingredients
Step-by-step cooking
Step 1:
How to make Korean-style squid with pickled carrots? Prepare the necessary ingredients. Wash the carrots well, peel them. Peel the onion from the husk and wash it. Defrost the squid and put it in boiling salted water for 30 seconds.
Step 2:
Remove the squid from the water, dry and cut into strips.
Step 3:
Cut the onion into thin rings. To avoid watering your eyes, periodically moisten the knife with cold water.
Step 4:
Heat a frying pan with vegetable oil on the stove. Fry the onion, adding sesame seeds to it, for one minute. Remove the pan from the stove. Remove the onion and sesame seeds so as not to scoop up a lot of oil. To make dried coriander reveal all its flavors, you can also add it to the roast. I didn't do it.
Step 5:
Grate carrots on a special grater or cut into strips. The thinner and smoother it is, the better. You can take ready-made Korean carrots.
Step 6:
In a bowl, combine the squid, carrot and onion. Add sugar, salt, coriander and vinegar. Mix it up.
Step 7:
Put the squid and carrots in the refrigerator to marinate for 4 hours. Sprinkle the finished snack with chopped parsley and serve to the table.
I really like these squid. Constantly bought them in our store. There's no need for that now. After all, at home, such squid turns out to be both tastier and cheaper.
When cooking squid, it is very important not to overdo them in boiling water, otherwise they will be rubbery and tasteless. It is enough to lower the carcasses into boiling water for 30 seconds. This way they will remain soft, elastic and able to absorb the marinade.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .
Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine Vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Squid carcass - 96 kcal/100g
