Description
Spicy Korean Carrots is a vibrant, tangy, and mildly spicy salad made from julienned carrots tossed with a flavorful mixture of vinegar, spices, garlic, and infused oil. This quick and easy dish offers a perfect balance of smoky paprika, ground coriander, and heat from cayenne pepper, delivering a refreshing and addictive side that pairs well with various meals or can be enjoyed on its own.
Ingredients
Scale
Carrots
- 2.2 lbs (1000 grams) carrots, julienned
Spice Mixture
- 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 a large chef’s knife. To julienne by hand, cut carrots into 4-inch slices about 1/8-inch thick, then slice these into thin, long strips. Place all in a large mixing bowl.
- Combine spices and aromatics: Add to the carrots 3-4 Tbsp white vinegar, 2 tsp kosher salt, 1 Tbsp sugar, 2 tsp smoked paprika, 1/4-1/2 tsp cayenne pepper, 1 tsp ground coriander, 1 tsp black pepper, and the pressed or minced garlic cloves. Mix to layer flavors on top of the carrots.
- Prepare infused oil: Heat 2/3 cup olive oil in a skillet over medium heat. Add diced onion and sauté, stirring often, until golden brown. Remove onion with a slotted spoon and discard or reserve for another use.
- Pour hot oil: Reheat the remaining oil until almost smoking and carefully pour about 1/2 cup hot oil over the spice and garlic mixture on the carrots. This releases the essential flavors into the salad. Discard or reserve any leftover oil.
- Toss and marinate: Using two large forks or gloved hands, toss everything until carrots are evenly coated with the oil and spices. Taste and adjust seasoning by adding more sugar, vinegar, or cayenne pepper to your preference.
- Chill: Transfer the salad to a glass or metal container with a tight-fitting lid. Refrigerate for at least 6-12 hours for best flavor development, although it can be eaten immediately if necessary.
Notes
- For a milder salad, reduce or omit the cayenne pepper.
- This salad improves in flavor after resting, so allowing it to marinate overnight is ideal.
- Use neutral oil like light olive oil or vegetable oil for best flavor infusion.
- Store leftover salad in the refrigerator for up to 5 days.
- The sautéed onions can be reserved for another recipe or discarded as preferred.
- If you prefer a crisper texture, julienne the carrots thicker or reduce marinating time.
