How to cook a salad with Korean carrots and smoked sausage

Various salads are now gaining great popularity with the addition of carrots in Korean. This is not strange, since it does not take a lot of your time and money to prepare such a salad..

Various salads with Korean carrots and smoked sausage are very tasty and festive. For experienced housewives there is plenty of room for fantasy..

Ingredients in them can be changed at your own discretion. The main thing that was tasty and enjoyed by guests.

Spicy Korean Carrot Salad with Smoked Sausage
how приготовить салат с корейской морковью и копченой колбасой
Ingredients amount
smoked sausage 150 grams
sweet pepper 0.5 pcs.
ready korean carrot 120 grams
pickled elastic cucumber 2 pcs.
cheese 90-100 grams
eggs 2 pcs.
green onions taste
mayonnaise taste
Time for preparing: 20 minutes Calories per 100 grams: 250 Kcal

Cut the sausage, cucumbers and peppers into long slices and put it all in a deep pan. Add pre-cooked carrots in Korean.

Boiled and cooled eggs, grate and add to the container with the rest of the products. Cheese also grate and put in a bowl.

All this to fill with a small amount of mayonnaise. Feeding on the table, decorate with chopped onion feathers or other herbs to taste.

Salad with beans, spicy carrots and smoked sausage

Option 1

For cooking will need:

  • 300 grams of smoked sausage;
  • 200 grams of finished carrots in Korean;
  • 200 grams of boiled or canned beans;
  • 5 pickled cucumbers (small size);
  • 3 large spoons of mayonnaise.

Cooking time – 35-40 minutes.

Calories – 1876.

If unpreserved beans are used, they must first be cooked. It is best to do it on the eve, so you do not lose time.

Add the finished beans to the Korean carrot. Cucumbers and smoked sausage whip on the straw. Fill the ingredients with mayonnaise and let the salad stand for a few hours..

Option 2

To create a snack you need the following products:

  • Half a can of canned beans;
  • 80 grams of smoked sausage;
  • 200 grams of finished carrots in Korean;
  • 1 small onion;
  • 1-2 packs of crackers;
  • Mayonnaise.

Cooking time – 30 minutes.

Calories – 1316.

Finely chop the sausage, chop the onion. Add the beans and carrots.

to cut все ингредиенты

All mayonnaise. Before use, also add crushed croutons.

add майонез

Korean carrot salad with champignons and dry sausage

Components:

  • 200 grams of champignon mushrooms;
  • 200 grams of carrots in Korean;
  • 300 grams of smoked (can and half-smoked) sausage;
  • 100 grams of canned peas;
  • Mayonnaise;

Cooking time – 30 minutes.

Calories – 2176.

Cut the sausage into strips. Chop the champignons into slices, fry well in vegetable oil. Mushrooms must be fully cooked. Pour all products into one container, mix, dress with mayonnaise.

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Culinary notes

Not every housewife is able to cook Korean carrots correctly. Someone easier to buy ready-made salad. Someone just does not have enough time. Someone can’t do the “same” taste..

For those who constantly do not have enough time, it may be advisable to buy Korean carrot seasoning in the store. It already contains all the necessary condiments, and often even salt..

It remains to grate a raw carrot on a special grater, add a couple of garlic cloves, add a little vinegar and fill it all with vegetable oil.

Cooked carrots should be tightly folded in a deep vessel and left to stand for some time.

carrot салатThis is an economical option for cooking carrots in Korean. But if the hostess wants to experience the real taste of this salad, how the Koreans themselves eat it, she should use the following recipe.

Grate the grated straws with a necessary quantity of raw carrots, salt well, put under pressure and leave for 20 minutes for the carrots to make juice. After that, it must be filtered, and then rinsed, moreover, squeezing the juice.

In the cooked carrots add a couple of garlic cloves (it all depends on the required sharpness of the dish) and 3 tablespoons of vinegar. Mix.

The next step will be cooking the marinade. Pour 5 tablespoons of olive oil into a frying pan and heat over high heat..

The oil should start to steam, only then add a teaspoon of red pepper and reduce the heat to very low. Fry it all for a minute.

At the same time the pepper will not be so hot, and the oil will acquire an unsurpassed flavor. Then you need to add half a head of chopped onion, and fry a few minutes. Onions should be yellow. After the bow needs to be removed from there. The smell and taste of him remained, and the onions in the Korean carrot should not be.

The finished oil should be added to the carrots, mix and leave for 24 hours. The taste, which should turn out, and is the taste of the very real carrots in Korean.

Experts recommend using balsamic vinegar instead of plain or apple. It tastes better and is not as sharp. And you can mix it with soy sauce. It only improve the taste of the salad.

If the salad is too dry, it’s worth cooking more oil. It may also mean that the carrot was pressed too hard..

Cooking carrot salads in Korean style is a real pleasure. And even nicer to eat them!

Enjoy your meal!

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