Description

Spicy Korean Carrots is a vibrant and flavorful salad featuring julienned carrots marinated in a tangy and spicy blend of vinegar, smoked paprika, garlic, and coriander, finished with infused hot oil for a rich depth of flavor. This easy-to-make side dish is perfect for adding a kick and refreshing crunch to any meal.

Ingredients

Carrots

2.2 lbs (1000 grams) carrots, julienned

Spice and Marinade Mix

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

Infused Oil

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

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Instructions

Julienne the carrots: Peel and julienne 2.2 lbs of carrots using a julienne slicer or a sharp chef’s knife. To julienne by hand, cut 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 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 (to taste), 1 teaspoon ground coriander seeds, 1 teaspoon freshly ground black pepper, and 5 cloves of pressed or minced garlic on top of the carrots.
Prepare infused oil: Heat 2/3 cup olive oil in a skillet over medium heat. Add the diced onion and sauté, stirring often, until the onion becomes golden in color. Remove the onion with a slotted spoon and set aside or discard.
Pour hot oil: Reheat the remaining oil until almost smoking hot. Carefully pour about 1/2 cup of this hot oil directly over the spice and garlic mixture atop the carrots. This step helps release the flavors of the spices and garlic into the salad. Discard or reserve any leftover oil.
Toss and marinate: Using two large forks or gloved hands, toss the carrots thoroughly until coated evenly with the spice and oil mixture. Taste and adjust seasoning by adding more sugar, vinegar, or cayenne if desired.
Chill: Transfer the salad into a glass or metal container with a tight-fitting lid. For best flavor, refrigerate for at least 6 to 12 hours before serving. It can also be served immediately if needed.

Notes

For milder spice, reduce or omit the cayenne pepper according to your preference.
You can substitute light olive oil with any neutral oil such as sunflower or vegetable oil.
Make ahead and store in the refrigerator up to 3 days for optimal flavor development.
Use a sharp knife or a mandoline slicer for evenly julienned carrots.
Discard the sautéed onions or use them in other dishes to avoid waste.
Adjust salt amount if using table salt instead of kosher salt to prevent over-salting.