Korean carrots spicy
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Spicy Korean carrots made with a mix of garlic, coriander, hot oil, and other great spices.
Keyword: carrot salad, korean carrots, spicy korean carrots
Servings: 8 serv
Ingredients
- 2.2 lbs carrots, julienned 2.2 lb = 1000 grams
- 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
- 1 tsp ground coriander seeds
- 1 tsp freshly ground black pepper
- 5 cloves garlic peeled & pressed
- 2/3 cup light olive oil (or any neutral oil)
- 1 large onion diced
How to make Spicy Korean Carrots
- Julienne the carrots: Peel 2.2 lbs carrots, julienned into a large mixing bowl and julienne them using a julienne slicer. Alternatively, you can julienne the carrots using a large chef's knife and a cutting board.
To julienne carrots by hand, choose large carrots. With a large chef's knife, cut them diagonally into 4-inch long slices about 1/8th of an inch thick. Then, slice each slice into thin, long strips. Add to a large mixing bowl. Set aside. - Mix: Now, add all of the ingredients in a neat pile on top - 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 freshly ground black pepper, adding 5 cloves garlic (pressed or minced) last.
- Prepare the oil & onion: In a skillet, heat 2/3 cup light olive oil, then add 1 large onion that's finely diced. Saute over medium heat, stirring frequently until the onions are golden.
Remove the onions with a slotted spoon and use them in a different recipe or discard.
Now, reheat the oil until almost smoking. Pour about 1/2 a cup of the smoking hot oil right over the spices and the garlic. The hot oil will release the flavor from the spices and garlic and further infuse the oil with it's flavor.
Discard the remaining oil and onions or use them for a different recipe. - Toss: Using 2 large forks or gloved hands, mix the carrots with spices and oil. Taste and adjust the seasoning, adding more sugar, vinegar, and cayenne as needed.
- Transfer the spicy Korean carrots to a glass or metal container and top with tight fitting lid.
Refrigerate until ready to eat. While the carrots are ready to eat immediately, they do taste better after 6-12 hours. - To store: keep the Korean carrots refrigerated for up to a week.
Spicy Korean Carrots
Amount Per Serving
Calories 189Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 669mg29%
Potassium 446mg13%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 8g9%
Protein 2g4%
Vitamin A 21113IU422%
Vitamin C 9mg11%
Calcium 53mg5%
Iron 1mg6%
