Korean Carrots, Benefits, Harms, Recipe

The favorite of our table, Korean carrots, comes from the traditional Korean dish Kimchi. According to the original recipe, kimchi is a dish of Chinese cabbage and other vegetables with spices. Since it was difficult to find Chinese cabbage in Soviet times, carrots were added to the dish. Later, a separate dish of carrots and spices appeared, which we are used to seeing on our tables.
The main ingredients of Korean carrots are carrots cut into thin slices or grated on a special grater and seasonings.

The main ingredients for the seasoning are coriander, black and red pepper, salt, and garlic. Additional ingredients are sugar and vinegar. The amount of all the ingredients depends on the taste preferences of the cook and the people for whom they are cooking…

Korean carrot cooking does not require the use of food additives. Therefore, when choosing this product in the store, pay attention to the composition. If there is something extra in the list of ingredients, we advise you to refrain from buying it and use the recipe below and cook the carrots yourself.

Benefits and harms of Korean carrots

The appetizer retains all the benefits of carrots because it is made from raw products.

The benefits of the salad are based on the basic properties of carrots. The high content of vitamin A has a good effect on the condition of the skin, hair, and nails, supporting vision and brain function. The high fiber content in lettuce promotes active digestion and improves body cleansing. The micro and macro elemental composition helps to strengthen the walls of blood vessels and support the cardiovascular system. Korean carrots also support and strengthen the overall immune system, because most of the vitamin C in the ingredients is retained during cooking. The sharpness of the appetizer speeds up metabolism and improves appetite.

However, the calorie content of this product is quite high, about 120 Kcal per 100 grams, so you should not abuse this salad.

If you have problems with the gastrointestinal tract, high stomach acidity, or are prone to allergic reactions, you should not get carried away with Korean carrots. Excessive consumption of such a salad, due to the content of spicy seasonings and vinegar, can contribute to the destruction of the gastric mucosa and the development of diseases such as gastritis and even ulcers. Also, do not give this dish to young children, because their digestive system is not yet ready for such food.

Korean carrots – recipe


Carrots – 1 kg, garlic – 4 cloves, salt (to taste) ≈ 1.5 tsp, sugar – 1 tsp, vinegar (6% apple cider vinegar) – 4-5 tbsp, black pepper (ground) – 0.5 tsp, sweet paprika (ground) – 1 tsp, coriander (ground) – 1 tsp, oil – 0.5 cups

Before cooking, soak the carrots in very cold water for 40-60 minutes.

Grate the carrots on a Korean carrot grater. Add salt and crush a little with your hands. Make a depression in the middle of the carrot, add sugar and vinegar, pour in all the spices, and squeeze the garlic.

Heat the oil well, and pour it on top of the garlic. Mix everything well, and leave it to cool for 15 minutes.

Press the carrots with a small load and leave them in a cold place for 24 hours. Enjoy!

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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