Crispy carrots in Korean. Carrot comes out juicy, garlicky and very fragrant - be sure to try it!
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To cook carrots in Korean:
Carrots 750 gr (already peeled)
Garlic 5 cloves
small bulb
Red hot pepper 1 tsp
Salt 1 tsp without a slide
Coriander 1 tsp (it is better to take in grains and grind it yourself in a coffee grinder, it turns out much more aromatic)
Sugar 1.5-2 tsp (depending on the sweetness of the carrot)
Vinegar 6% - 1 tbsp.
Vegetable refined oil 75 ml
4 ноя 2019
