What is the best way to cook Korean-style spicy carrots, please?!
(Morkovi Po Koreiski)
Coarsely grate 8 medium carrots (about 1 lb.) into a bowl. Make a well in the center of carrots; sprinkle 1 1?2 tsp. cayenne and salt to taste into center. Heat 3 tbsp. canola oil in a skillet over medium-high heat. Pour oil into well and stir to mix cayenne and salt with oil. While still hot, stir 1 finely chopped clove garlic into oil, then toss with carrots. Add 1 finely chopped scallion; toss. Cover and refrigerate 2-3 hours or overnight. Serves 4.
Korean Carrots
INGREDIENTS
5 medium carrots, sliced
1 bunch green onions, sliced
1/4 cup white vinegar
1/2 cup soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons sesame oil
ground black pepper to taste
DIRECTIONS
In a large pot, combine the carrots, green onions, vinegar, soy sauce, water, sugar and sesame oil. Season with black pepper. Mix to blend, then cover and cook over medium heat until carrots are tender, about 20 minutes.
Answers: Korean-Style Carrot Salad
(Morkovi Po Koreiski)
Coarsely grate 8 medium carrots (about 1 lb.) into a bowl. Make a well in the center of carrots; sprinkle 1 1?2 tsp. cayenne and salt to taste into center. Heat 3 tbsp. canola oil in a skillet over medium-high heat. Pour oil into well and stir to mix cayenne and salt with oil. While still hot, stir 1 finely chopped clove garlic into oil, then toss with carrots. Add 1 finely chopped scallion; toss. Cover and refrigerate 2-3 hours or overnight. Serves 4.
Korean Carrots
INGREDIENTS
5 medium carrots, sliced
1 bunch green onions, sliced
1/4 cup white vinegar
1/2 cup soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons sesame oil
ground black pepper to taste
DIRECTIONS
In a large pot, combine the carrots, green onions, vinegar, soy sauce, water, sugar and sesame oil. Season with black pepper. Mix to blend, then cover and cook over medium heat until carrots are tender, about 20 minutes.