Description
This Spicy Korean Carrots recipe is a vibrant, flavorful salad featuring julienned carrots tossed with a mix of aromatic spices, garlic, vinegar, and infused hot oil. Inspired by classic Korean street food, it offers a perfect balance of tanginess, heat, smokiness, and sweetness, making it an exciting side dish or snack that can be prepared quickly and served chilled.
Ingredients
Scale
Vegetables
- 2.2 lbs (1000 grams) carrots, julienned
- 1 large onion, diced
Spices & Seasonings
- 3-4 Tbsp white vinegar
- 2 tsp kosher salt (use less if using table salt)
- 1 Tbsp granulated sugar
- 2 tsp smoked paprika
- 1/4-1/2 tsp cayenne pepper (to taste)
- 1 tsp ground coriander seeds
- 1 tsp freshly ground black pepper
- 5 cloves garlic, peeled and pressed
Oil
- 2/3 cup light olive oil (or any neutral oil)
Instructions
- Julienne the carrots: Peel and julienne the carrots using a julienne slicer or by hand with a sharp chef’s knife. Cut the carrots into 4-inch slices about 1/8-inch thick, then slice those into thin, long strips. Place all the julienned carrots in a large mixing bowl.
- Combine spices and aromatics: Add white vinegar, kosher salt, granulated sugar, smoked paprika, cayenne pepper, ground coriander seeds, black pepper, and pressed garlic cloves on top of the carrots in the bowl.
- Prepare infused oil: Heat olive oil in a skillet over medium heat. Add diced onion and sauté, stirring often, until the onion turns golden. Remove the onion with a slotted spoon and set aside or discard.
- Pour hot oil over the carrot mixture: Reheat the remaining oil until almost smoking. Carefully pour about half a cup of this hot oil directly over the spice and garlic mixture on the carrots. This releases the flavors and infuses the salad.
- Toss and marinate: Use two large forks or gloved hands to toss everything thoroughly, ensuring even coating of the carrots with the oil and spices. Taste and adjust seasoning with more sugar, vinegar, or cayenne if desired.
- Chill: Transfer the salad to a glass or metal container with a tight-fitting lid. Refrigerate for at least 6 to 12 hours for the best flavor development, although it can be enjoyed immediately if needed.
Notes
- You can adjust the spice level by increasing or decreasing the cayenne pepper according to your heat preference.
- Using light olive oil or a neutral oil keeps the flavors balanced and allows the spices to shine.
- The sautéed onion is optional and can be saved for another use; it adds a subtle sweetness and depth to the infused oil.
- The salad gains more flavor when refrigerated overnight, but it is also tasty right after preparation.
- Use a sharp knife or mandoline for easier and uniform julienning of carrots.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
