Description
Spicy Korean Carrots is a vibrant and flavorful salad that combines crisp julienned carrots with a tantalizing mix of vinegar, smoked paprika, cayenne, and garlic infused in hot oil. This no-cook dish is marinated to develop deep, spicy, tangy, and slightly sweet flavors, perfect as a side or appetizer in Korean-inspired meals.
Ingredients
Scale
Vegetables
- 2.2 lbs (1000 grams) carrots, julienned
- 1 large onion, diced
Spices and Seasonings
- 2-3 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
- Julienne the carrots: Peel and julienne 2.2 lbs of carrots, either using a julienne slicer or by hand with a chef’s knife. To julienne by hand, slice the carrots into 4-inch sections about 1/8-inch thick, then cut those into thin, long strips. Place the julienned carrots in a large mixing bowl.
- Combine spices and aromatics: Add 3-4 tablespoons of white vinegar, 2 teaspoons kosher salt, 1 tablespoon granulated sugar, 2 teaspoons smoked paprika, 1/4-1/2 teaspoon cayenne pepper to taste, 1 teaspoon ground coriander seeds, 1 teaspoon freshly ground black pepper, and pressed 5 garlic cloves onto the carrots in the bowl.
- Prepare infused oil: Heat 2/3 cup olive oil in a skillet over medium heat. Add the diced onion and sauté, stirring frequently, until golden brown. Remove the onion with a slotted spoon and reserve or discard it.
- Pour hot oil: Reheat the remaining oil until almost smoking and carefully pour about 1/2 cup of the hot oil directly over the spice and garlic mixture on the carrots. This step helps release the flavors and aromas from the spices and garlic into the salad. Discard or save any leftover oil for other use.
- Toss and marinate: Using two large forks or gloved hands, thoroughly toss the carrot mixture until evenly coated with the spiced oil. Taste and adjust seasoning by adding more sugar, vinegar, or cayenne pepper as desired.
- Chill: Transfer the salad to a glass or metal container with a tight-fitting lid and refrigerate for at least 6 to 12 hours for best flavor. Although it can also be served immediately if needed.
Notes
- Use kosher salt for best flavor and adjust if substituting table salt as it is saltier.
- The infused oil step is key to unlocking the flavors of the spices and garlic.
- Marinating overnight intensifies the taste but it can be eaten right after preparation.
- You can use light olive oil or any neutral oil like sunflower or vegetable oil depending on preference.
- Adjust cayenne pepper amount depending on your preferred spice level.
- Leftover infused onion can be used in other recipes or discarded.
