Spicy Korean Carrot Salad (Print Version)
# Ingredients:
01 -
2.2 lbs (1000g) carrots, julienned
→ Spices
02 -
3-4 Tbsp white vinegar
03 -
2 tsp kosher salt
04 -
1 Tbsp granulated sugar
05 -
2 tsp smoked paprika
06 -
1/4-1/2 tsp cayenne pepper
07 -
1 tsp ground coriander seeds
08 -
1 tsp freshly ground black pepper
09 -
5 cloves garlic, peeled and pressed
→ Caramelized Onions & Oil
10 -
2/3 cup light olive oil (or any neutral oil)
11 -
1 large onion, diced
# Instructions:
01 -
Peel 2.2 lbs (1000g) of carrots. Julienne them using a julienne slicer or by hand. Add julienned carrots to a large mixing bowl.
02 -
Add 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, and 5 pressed garlic cloves to the carrots.
03 -
In a skillet, heat 2/3 cup light olive oil and sauté 1 diced onion over medium heat until golden. Remove the onions with a slotted spoon and set aside for another use or discard.
04 -
Reheat the oil until almost smoking, then pour about 1/2 cup of the hot oil over the spices and garlic in the bowl with the carrots. Discard the remaining oil or save it for another use.
05 -
Mix the carrots, spices, and oil using two forks or gloved hands. Taste and adjust seasoning with more sugar, vinegar, or cayenne, if needed.
06 -
Transfer the carrots to a container with a tight-fitting lid and refrigerate. For best flavor, allow 6-12 hours of refrigeration. Store for up to one week.
# Notes:
01 -
Carrots taste best after being refrigerated for at least 6-12 hours.