Description
Spicy Korean Carrots is a vibrant, flavorful salad featuring julienned carrots tossed in a tangy, spicy dressing infused with smoked paprika, cayenne, garlic, and ground coriander. The carrots are marinated in a hot oil and vinegar mixture, creating a perfect balance of heat, acidity, and aroma. This easy-to-make dish makes a refreshing side or appetizer and improves in flavor when chilled for several hours.
Ingredients
Scale
Vegetables
- 2.2 lbs (1000 grams) carrots, julienned
- 1 large onion, diced
Spices & Seasonings
- 3-4 Tbsp white vinegar
- 2 tsp kosher salt (reduce 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
- 2/3 cup light olive oil (or any neutral oil)
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 each into thin long strips. Place the julienned carrots in a large mixing bowl.
- Combine spices and aromatics: 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 black pepper, and the pressed garlic cloves on top of the carrots in the bowl.
- Prepare infused oil: In a skillet, heat 2/3 cup olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until golden brown. Remove the onion with a slotted spoon and discard or save for another use.
- Pour hot oil: Reheat the remaining oil until nearly smoking. Carefully pour about 1/2 cup of the hot oil directly over the carrot spice and garlic mixture. This step helps release the flavors from spices and garlic into the salad. Discard or reserve the leftover oil.
- Toss and marinate: Using two large forks or gloved hands, toss the mixture thoroughly until the carrots are evenly coated. Taste and adjust seasoning by adding more sugar, vinegar, or cayenne pepper as preferred.
- Chill: Transfer the salad into a glass or metal container with a tight lid. Refrigerate for at least 6-12 hours to allow flavors to meld. It can be eaten immediately if needed but tastes best after marination.
Notes
- Using kosher salt is recommended for better flavor control; reduce amount if using table salt.
- The spiciness can be adjusted by varying the amount of cayenne pepper.
- The salad improves in flavor after chilling for several hours but can be served right away.
- Leftover infused oil can be saved for cooking or dressing other dishes.
- Julienne carrots finely for best texture and even flavor absorption.
