How to make hot carrot salad with tofu skin, Korean style
Published: 24-May-2012 (01:17); Viewed: 2444; Difficulty: 3 out of 10
This hot carrot salad was invented by Koreans, who live abroad Korea. Originally, this type of salads was cooked with original Korean vegetables, but when Korean peoples spread away from the motherland, they discover some other vegetables, perfectly suitable for their recipes. This salad is one of such examples. This salad is quite hot, which is very common for Korean cuisine.
Ingredients for half-kilo of salad.
Carrot. 400-500 grams.
2 average sized onions.
Garlic. Half bulb.
Tofu skin. 100 grams.
Vinegar 4% acidity. 1 tbsp.
Vegetable oil. 50 ml.
Salt. To taste.
Spice mixture for Korean carrot. 15 gm
Slice carrot into a long 2 mm thick plates.
Slice carrot plates into a 2 mm stripes.
In a oven proof bowl, mix carrot with salt and slightly press it by hands. Add vinegar and mix well. Leave for 15-20 minutes.
Add sliced tofu skin, crushed garlic, and spice mixture.
Mix everything well.
Finely chop the onion. Roast onion with vegetable oil on high heat, until it will be dark brown. From this process we only need a hot oil with onion flavours.
Filter boiling hot oil through metal sieve into prepared carrot.
Leave for 20-30 minutes and serve.
tips and tricks
Some chefs recommend to add onion with hot oil as well.
This hot carrot salad can be store in the fridge for a long time.