Carrot Kimchi.
Fermentation & Pickling⏱ 15min👥 2 servings
Ingredients
- 1 carrot.
- Red onion, 0.5 piece.
- White part of green onion, 20 cm long.
- 1 tablespoon of salted shrimp (finely chopped with scissors).
- 1 tablespoon of yogurt.
- 1 tablespoon of plum extract.
- 1 tablespoon of anchovy fish sauce.
- 1 tablespoon of minced garlic.
- 1 tablespoon of vinegar.
- 1/3 teaspoon of salt.
- 2 tablespoons of gochugaru (Korean chili powder).
- A small amount of black sesame seeds.
Instructions
1
Peel the carrots slightly and slice them into thin strips for preparation.
2
Chop the red onion and separate the slices to prevent them from clumping together. Halve the green onions and slice them before preparing them.
3
The salted shrimp should be finely chopped with scissors.
4
Combine yogurt, plum extract, fish sauce, minced garlic, vinegar, salt, and gochugaru (Korean chili powder) to create the marinade.
5
Add the seasoning sauce to the prepared vegetables and gently mix them together.
6
Sprinkle with sesame seeds and serve.
Similar Recipes
More Recipes with This Principle
발효·절임류
Restaurant-quality pickled Korean radish (altari).
Beginner⏱ 20min👥 4 servings
#pickles#korean-cuisine#home-cooking
발효·절임류
Sun-dried Korean radish water kimchi.
Beginner⏱ 60min👥 4 servings
#korean-cuisine#kimchi#fermentation
발효·절임류
Butter Gochujang Anchovies (stir-fried).
Beginner⏱ 10min👥 4 servings
#korean_side_dish#anchovy_recipe#cooking_tips