Description
Spicy Korean Carrots are a vibrant and flavorful salad made with julienned carrots, infused with a bold blend of spices, garlic, and hot infused oil. This quick and easy dish is perfect as a spicy side or a tangy snack that combines sweet, sour, and smoky notes, inspired by classic Korean carrot recipes popularized in Russian and Eastern European cuisines.
Ingredients
Scale
Main Ingredients
- 2.2 lbs (1000 grams) carrots, julienned
- 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
- 2/3 cup light olive oil (or any neutral oil)
- 1 large onion, diced
Instructions
- Julienne the Carrots: Peel and julienne 2.2 lbs of carrots using a julienne slicer or a large chef’s knife. To do it by hand, cut each carrot into 4-inch slices about 1/8-inch thick, then slice those into thin, long strips. Place all julienned carrots in a large mixing bowl.
- Combine Spices and Aromatics: Add 3-4 Tbsp white vinegar, 2 tsp kosher salt, 1 Tbsp sugar, 2 tsp smoked paprika, 1/4-1/2 tsp cayenne pepper (adjust to taste), 1 tsp ground coriander seeds, 1 tsp freshly ground black pepper, and 5 cloves of pressed or minced garlic on top of the carrots in the bowl.
- Prepare Infused Oil: Heat 2/3 cup olive oil in a skillet over medium heat. Add the diced onion and sauté while stirring often until onions turn a golden color. Remove the onion with a slotted spoon and discard or save for another use.
- Pour Hot Oil Over Spices: Reheat the remaining oil until hot but not smoking. Carefully pour about 1/2 cup of the hot oil directly over the spice and garlic mixture atop the carrots. This process releases and intensifies the flavors.
- Toss and Marinate: Toss everything together thoroughly using two large forks or gloved hands until the carrots are evenly coated with the spices and oil. Taste and adjust seasoning by adding more sugar, vinegar, or cayenne as 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 best flavor development. The salad can also be served immediately if needed.
Notes
- Using kosher salt is recommended, but reduce quantity if substituting with table salt to avoid oversalting.
- The cayenne pepper quantity can be adjusted based on your preferred spice level.
- The sautéed onions are removed from the dish but can be saved and used in another recipe.
- Allowing the salad to marinate overnight enhances the depth of flavor and the texture of the carrots.
- This recipe uses oil infusion rather than heating the spices directly to preserve freshness and aroma.
- Keep the salad refrigerated and consume within 3-4 days for best quality.
