Korean carrots with onions

It is a mistake to believe that the birthplace of Korean carrots is Korea. The appetizer was invented in the USSR while trying to prepare kimchi - cabbage with spices. The Chinese cabbage needed for the recipe was difficult to obtain, so it was replaced with carrots. Over time, carrots replaced Chinese cabbage in salads. For Korean carrots with onions, you need to take juicy, sweet root vegetables. You can use any onion: onion, red or white. Experiments with spices are welcome.

1. Calories
   229,56 kcal
2. Protein
   1,42 gram
3. Fat
   19,52 gram
4. Carbohydrates
   13,79 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Carrot

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   220 g
2. Onions

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   100 g
3. Coriander

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   3 tsp. = 15 g
4. Vegetable oil

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   100 ml = 100 g
5. Garlic

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   8 cloves = 40 g
6. Red burning pepper

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   0.5 tsp. = 2.5 g
7. Vinegar essence

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   1 tsp. = 5 g
8. Sugar

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   1 tbsp. l. = 25 g
9. Salt

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   1 tsp. = 7 g
10. Armenian lavash

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    optional

Steps:

1. 
   Wash the carrots, dry with paper towels, and chop with a Korean salad grater. Peel the onion and garlic. Cut the onion into quarters of rings, pass the garlic through a press.
2. 
   Prepare the coriander. Heat a dry frying pan and fry the coriander seeds for 3-4 minutes, remembering to stir constantly. Then grind in a mortar or coffee grinder.
3. 
   Prepare the oil. Heat a frying pan, pour in vegetable oil, bring to a boil, turn off the heat.
4. 
   Pickle the carrots. Place half the carrots and all the onions in a deep container. Add coriander, pressed garlic, sprinkle with salt, pepper and sugar. Pour in the boiling oil and stir. Add the remaining carrots and vinegar and stir again. Let it brew for 1 hour.
5. 
   Korean-style carrots with onions are a delicious snack with fresh Armenian lavash.