Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Korean Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 82 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (for sautéing onion and heating oil)
  • Total Time: 20 minutes prep + 6 to 12 hours marination
  • Yield: 8 to 8.8 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Korean-inspired
  • Diet: Vegan

Description

This Spicy Korean Carrots recipe features julienned carrots tossed in a vibrant mix of vinegar, spices, and garlic, then infused with hot olive oil to release deep, smoky flavors. This no-cook salad offers a perfect balance of heat, acidity, and sweetness, making it a flavorful side dish or appetizer inspired by beloved Korean-style street food.

Ingredients

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

Oils

  • 2/3 cup light olive oil (or any neutral oil)

Instructions

  1. Prepare the Carrots: Peel and julienne 2.2 lbs of carrots using a julienne slicer or a large chef’s knife by cutting each carrot into 4-inch slices about 1/8-inch thick, then slicing into thin, long strips. Place the julienned carrots in a large mixing bowl.
  2. Add Seasonings: Layer on the carrots 3-4 tablespoons of white vinegar, 2 teaspoons kosher salt (or less for table salt), 1 tablespoon granulated sugar, 2 teaspoons smoked paprika, 1/4 to 1/2 teaspoon cayenne pepper according to taste, 1 teaspoon ground coriander seeds, 1 teaspoon freshly ground black pepper, and 5 pressed or minced garlic cloves.
  3. Sauté the Onion: Heat 2/3 cup olive oil in a skillet over medium heat. Add the diced onion and sauté, stirring often, until the onion turns a golden color. Use a slotted spoon to remove the onion and either discard or save it for another use.
  4. Infuse Oil with Spices: Reheat the remaining oil until it is almost smoking hot. Carefully pour about 1/2 cup of this hot oil directly over the carrot spice-garlic mixture. This hot oil releases the flavors from the spices and garlic into the carrots. Discard or save the leftover oil.
  5. Mix and Adjust Seasoning: Toss the carrots thoroughly using two large forks or gloved hands until evenly coated. Taste and adjust the seasoning by adding more sugar, vinegar, or cayenne pepper to your preference.
  6. Refrigerate to Marinate: Transfer the salad into a glass or metal container with a tight-fitting lid. For the best flavor, refrigerate for at least 6-12 hours before serving, though it can be eaten immediately if short on time.

Notes

  • Julienning carrots by hand requires a sharp knife and steady technique but yields excellent texture.
  • Adjust cayenne pepper to make the dish milder or spicier according to taste.
  • The sautéed onion is optional and can be reserved for other dishes or discarded.
  • This salad tastes better after resting in the fridge to allow flavors to meld.
  • Use neutral oil if olive oil flavor is not desired.
  • Can be stored in the refrigerator for up to one week.

Find it online: https://slsrecipes.com/spicy-korean-carrots-recipe-2/