Description
This Spicy Korean Carrots recipe features crisp, julienned carrots infused with a vibrant blend of smoked paprika, cayenne, garlic, and coriander, tossed in a tangy vinegar-salt mix and finished with hot infused oil. This quick and easy salad captures the bold flavors of Korean-inspired cuisine with a delightful balance of heat and acidity, perfect as a refreshing side dish or appetizer.
Ingredients
Scale
Carrots
- 2.2 lbs (1000 grams) carrots, julienned
Spices and Flavorings
- 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 and Aromatics
- 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 by hand. To julienne by hand, cut each carrot into 4-inch slices about 1/8-inch thick and then slice those into thin, long strips. Place all the julienned carrots in a large mixing bowl.
- Combine spices and aromatics: Add 3-4 tablespoons white vinegar, 2 teaspoons kosher salt, 1 tablespoon granulated sugar, 2 teaspoons smoked paprika, 1/4 to 1/2 teaspoon cayenne pepper depending on desired heat, 1 teaspoon ground coriander seeds, 1 teaspoon freshly ground black pepper, and 5 cloves of pressed garlic on top of the carrots.
- Prepare infused oil: Heat 2/3 cup olive oil over medium heat in a skillet. Add the diced onion and sauté, stirring frequently, until the onion turns golden brown. Remove the onion using a slotted spoon and discard or reserve for another use.
- Pour hot oil: Reheat the remaining oil until nearly smoking, then carefully pour about 1/2 cup of the hot oil directly over the spice and garlic mixture in the bowl with the carrots. This releases the flavors and aromas, blending them into the salad.
- Toss and marinate: Toss everything thoroughly using two large forks or gloved hands to evenly coat the carrots with the seasoned oil. Taste and adjust seasonings by adding more sugar, vinegar, or cayenne pepper to suit your preference.
- Chill: Transfer the salad to a glass or metal container with a tight-fitting lid and refrigerate for at least 6 to 12 hours to allow flavors to meld. The salad can be eaten immediately if necessary, but chilling enhances the taste.
Notes
- The dish benefits from marinating overnight, but it’s okay to serve right away for a fresher, crunchier texture.
- Adjust the amount of cayenne pepper to control the heat according to your taste.
- Use light olive oil or another neutral oil to avoid overpowering the delicate flavors of the spices.
- Discard the sautéed onion or use it as a garnish or ingredient in another recipe to reduce waste.
- Store in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
