All about "Morkovcha" salad: history of origin, recipes, caloric content of carrots in Korean

Carrot - the vegetable is delicious and healthy. It is the main component of a wide variety of dishes: soups, side dishes, gravies and sauces, casseroles and salads. One of the most popular in our country is a snack "Carrots in Korean". She fell in love with consumers with her piquant taste and pleasant aroma. More about this dish, we'll talk in this article. You will learn the history of the origin of salad, recipes for its preparation at home. We will not ignore the caloric content of carrots in Korean, its energy value, which will be very useful for those who care about their health and watch the figure. We hope that this article will inspire you to prepare a tasty snack from a useful orange vegetable.

Historical facts

Before we tell you how to prepare carrots in Korean at home, let me introduce you to the history of this snack. Her "progenitor" is the salad "Kimchi", which was prepared in restaurants of Korean cuisine. The mandatory ingredient in it, except for carrots, was Peking cabbage. But since in the Soviet Union this vegetable was not grown, the culinary specialists of our country simply excluded it from the recipe. Thus they invented a completely new and very tasty salad.

Today, this dish can already be purchased almost at any store, and even in the market. And you can buy a separate seasoning for making this snack, and pokoldovat with ingredients in the kitchen. It consists of all the necessary components in a milled form. But many housewives prefer to cook carrots (as they call a salad in Central Asia) from natural products and spices. Today we will consider a couple of recipes for this hot snack, but first we'll discuss the benefits and caloric content of the product.

Food and energy value

The calorie content of carrots in Korean is 112.6 kcal in 100 grams. Energy value: proteins - 4%, fats - 66%, carbohydrates - 32%.

This dish can be safely called supravitaminized. In its composition there is a huge amount of useful trace elements: starch, ash, mono- and disaccharides, organic acids. In addition, there are vitamins of the groups PP, H (biotin), E, C, B9 (folic acid), A, B2 (riboflavin). Mineral substances included in the dish are almost the entire Mendeleyev's system: iron, nickel, aluminum, lithium, boron, chromium, manganese, cobalt, copper, iodine, zinc, phosphorus, calcium, magnesium and others.

Benefits for the body

Carrots in Korean (home), or rather, its use, contribute to improving the digestive tract, increasing the secretion of gastric juice and increasing appetite. Fiber, which is part of the orange vegetable, helps fight obesity and normalizes metabolism. Vitamins B and C help strengthen the walls of blood vessels and capillaries. Carrots are very rich in carotene. Getting into the body, it turns into vitamin A, which has a beneficial effect on the health of the skin, nails and hair. The use of carotene is necessary to maintain good vision. In addition, carrots, you need to take in the period of viral and infectious diseases as a means of strengthening immunity.

Proceeding from the above, we conclude: the owners, who care about the health of their household, just need to learn how to prepare a vitamin dish from carrots. In addition, it is not only useful, but also delicious. So, how to cook Korean carrots at home? We offer a couple of simple recipes.

Method number 1 (classic)

The caloric content of carrots is small in Korean (you saw this yourself, having studied the information in the previous part of the article), so you can safely eat it even for those who care about a slender figure. To prepare an acute snack, you need the following ingredients:

• 0.5 kg of fresh carrots;
• 100 g of onions;
• 100 g of refined sunflower oil;
• 3 cloves of garlic;
• For 0.5 tsp. Pepper black ground and red;
• 1 tsp. Ground coriander;
• 3 tbsp. L. Vinegar (6%);
• 1 tsp. Sahara;
• 0.5 tsp. Salt.

Carrot chop on a special grater. Pour it into a deep container, salt and lightly change hands. Leave the workpiece for half an hour to let the vegetable juice. Cut the onion into pieces and fry in oil. Remove the liquid from the carrot. In the container squeeze out garlic, sugar, pepper, vinegar and coriander. Pour all the products with oil from the pan, while the overcooked onions in the salad do not need to be put. Stir the dish and leave to infuse for 2-3 hours. If necessary, you can add a snack. Serve the salad chilled to meat, fish or vegetable dishes.

Method number 2 (festive)

Carrots in Korean with asparagus are incredibly tasty and useful. An interesting taste of a salad is sure to please everyone who tries it for the first time. For its preparation you need the following products:

• 1 kg of carrots;
• 300 g of soy asparagus ;
• 1 onion bulb;
• 1/2 cup vegetable oil;
• 1 package of carrot seasoning in Korean;
• 4-5 pcs. Cloves of garlic;
• Salt, vinegar (9%) and sugar to taste.

In salted water, boil the asparagus, strain and cool. Raw carrots are cleaned and rubbed with straws. We pour it with sugar and salt, we change hands. The discharged liquid is drained. Pour out a sachet of seasoning onto the preparation, here we squeeze garlic. Sprinkle the salad with vinegar. Asparagus is chopped finely and mixed with carrots. Chop the onions and fry them in oil until golden. In the salad pour out only hot liquid. The stock is mixed and left to infuse for several hours. Despite the roast, the caloric content of carrots in Korean, prepared in this way, is not high, so use it without fear to ruin your figure. Bon Appetit!