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Spicy Korean Carrots Recipe

Spicy Korean Carrots Recipe

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4.8 from 89 reviews

Spicy Korean Carrots, also known as ‘Korean Carrot Salad,’ is a zesty and vibrant appetizer that features crisp julienned carrots tossed with aromatic spices, a punch of garlic, and finished with hot infused oil. This staple of Russian cuisine, inspired by Korean flavors, is irresistibly tangy, a little sweet, and packs a mild to moderate heat. Perfect for make-ahead entertaining, it tastes even better after marinating for a few hours.

  • Total Time: 20 minutes
  • Yield: 8 servings

Ingredients

For the Carrot Salad

  • 2.2 lbs (1000 grams) carrots, julienned

Spices & Seasoning

  • 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

Aromatics & Oil

  • 2/3 cup light olive oil (or any neutral oil)
  • 1 large onion, diced

Instructions

  1. Julienne the carrots: Peel and julienne 2.2 lbs of carrots, either with a julienne slicer or by hand using a large chef’s knife. To julienne by hand, cut each carrot 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.
  2. Combine spices and aromatics: Pile the following on top of the carrots: 3-4 Tbsp white vinegar, 2 tsp kosher salt, 1 Tbsp granulated sugar, 2 tsp smoked paprika, 1/4-1/2 tsp cayenne pepper, 1 tsp ground coriander seeds, 1 tsp black pepper. Top with the pressed or minced garlic (5 cloves).
  3. Prepare infused oil: In a skillet, heat 2/3 cup olive oil over medium heat, then add the diced onion. Sauté the onion, stirring often, until it develops a golden color. Using a slotted spoon, remove the onion and reserve it for another use or discard it.
  4. Pour hot oil: Reheat the remaining oil until almost smoking. Carefully pour about 1/2 cup of the hot oil directly over the spice-garlic mixture in the carrot bowl. This step releases the flavors of the spices and garlic into the salad. Discard any remaining oil or reserve it for a different recipe.
  5. Toss and marinate: Using two large forks or gloved hands, toss everything together until the carrots are evenly coated. Taste and adjust seasoning, adding more sugar, vinegar, or cayenne to preference.
  6. Chill: Transfer the salad to a glass or metal container with a tight-fitting lid. For best flavor, refrigerate for at least 6-12 hours before serving. However, it can be enjoyed immediately if pressed for time.

Notes

  • The longer the salad marinates, the more flavorful it becomes—aim for at least 6 hours in the fridge.
  • For even more heat, increase the cayenne pepper, or add some sliced fresh chili.
  • The onions used to flavor the oil can be reserved for another salad, eggs, or discarded.
  • This salad keeps well in the refrigerator for up to one week, making it excellent for meal prep.
  • Use gloves when mixing if your hands are sensitive to spicy ingredients and vinegar.
  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: Russian
  • Diet: Vegan

Nutrition

  • Serving Size: 1/8 of recipe (approx. 125g)
  • Calories: 189
  • Sugar: 8g
  • Sodium: 669mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://sophiasplate.com/spicy-korean-carrots-recipe/