Spicy Korean Garlic Carrots (Print Version)
# Ingredients:
→ Fresh Produce
01 -
1000 grams carrots, peeled and julienned
02 -
1 large onion, finely diced
03 -
5 cloves garlic, peeled and pressed
→ Spices
04 -
3 to 4 tablespoons white vinegar
05 -
2 teaspoons kosher salt (reduce if using table salt)
06 -
1 tablespoon granulated sugar
07 -
2 teaspoons smoked paprika
08 -
0.25 to 0.5 teaspoon cayenne pepper
09 -
1 teaspoon ground coriander seeds
10 -
1 teaspoon freshly ground black pepper
→ Oils
11 -
160 millilitres light olive oil (or other neutral oil)
# Instructions:
01 -
Peel the carrots and cut into thin, even julienne strips using a julienne slicer or chef’s knife. Place in a large mixing bowl.
02 -
Layer the white vinegar, kosher salt, granulated sugar, smoked paprika, cayenne pepper, ground coriander, black pepper, and pressed garlic evenly over the julienned carrots.
03 -
In a skillet over medium heat, add the olive oil and diced onion. Sauté until the onion is golden brown, stirring frequently. Remove the onion with a slotted spoon and set aside; it will not be used further.
04 -
Reheat the oil in the skillet until nearly smoking. Carefully pour approximately 120 millilitres of the hot oil directly over the spices and garlic on the carrot mixture. This step is essential to release and intensify the flavors.
05 -
Using two large forks or gloved hands, gently toss the carrots until evenly coated. Taste and, if needed, adjust with additional vinegar, sugar, or cayenne pepper.
06 -
Transfer the carrots to a glass or metal container, cover securely, and refrigerate until ready to serve. The salad develops deeper flavors after 6 to 12 hours of chilling.
07 -
Store under refrigeration for up to one week in a sealed container.
# Notes:
01 -
For the best flavor, allow the carrot salad to marinate in the refrigerator for at least 6 hours before serving.
02 -
Handle hot oil with care to avoid burns; pour it slowly over the spices and garlic.
03 -
Caramelized onions from the oil can be set aside for other dishes.