Composition / ingredients
Cooking method
1. Peel the carrots, wash them, three on a vegetable grater in Korean.
2. Onions and garlic are cleaned, cut into small cubes, spread with carrots.
3. Pour sugar, salt, Korean carrot seasoning, coriander, ground black pepper, and also pour vegetable oil and vinegar, mix.
4. Cover the bowl with carrots with a lid or cling film, send it to the refrigerator for a day to marinate.
5. After the specified time, we lay out the carrots with the released juice in pre-sterilized jars, cover them with lids.
6. Pour warm water into a wide saucepan, place cans of carrots in it (the water should reach the shoulders of the cans), send it to the fire.
7. Pasteurize the blanks for 10 minutes from the moment the water boils, after which we roll up hermetically.
Such carrots are stored in the cellar. When serving, you can sprinkle carrots with sesame seeds - it's delicious, beautiful and oriental!
Inspiration to you and delicious blanks!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 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
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Ground coriander - 25 kcal/100g
