Name: Spicy Korean Carrots Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2.2 lbs (1000 grams) carrots, julienned; 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; 2/3 cup light olive oil (or any neutral oil); 1 large onion, diced

Description

This Spicy Korean Carrots recipe is a vibrant, tangy, and slightly smoky salad featuring julienned carrots tossed in a flavorful blend of vinegar, smoked paprika, cayenne pepper, coriander, garlic, and hot infused oil. Quick to prepare and best marinated for several hours, this dish delivers a perfect balance of heat and acidity with a delightful crunchy texture, making it a popular side or snack in Korean cuisine.

Ingredients

Scale

Carrots

2.2 lbs (1000 grams) carrots, julienned

Seasonings

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

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Instructions

Julienne the carrots: Peel and julienne 2.2 lbs of carrots either using a julienne slicer or by hand with a large chef’s knife. To julienne manually, slice the carrots into 4-inch segments about 1/8-inch thick, then cut into thin, long strips. Place all the julienned carrots into a large mixing bowl.
Combine spices and aromatics: Add 3-4 tablespoons white vinegar, 2 teaspoons kosher salt, 1 tablespoon granulated sugar, 2 teaspoons smoked paprika, 1/4 to 1/2 teaspoon cayenne pepper, 1 teaspoon ground coriander seeds, 1 teaspoon freshly ground black pepper, and the pressed or minced 5 garlic cloves on top of the carrots.
Prepare infused oil: Heat 2/3 cup olive oil in a skillet over medium heat and add the diced onion. Sauté the onion, stirring frequently, until it turns golden brown. Remove the onion with a slotted spoon and set aside or discard.
Pour hot oil: Reheat the remaining oil until it nearly smokes. Carefully pour about 1/2 cup of this hot oil directly over the spice-garlic mixture atop the carrots. This process releases the spices’ aromas and flavors into the salad. Discard or save any leftover oil for another use.
Toss and marinate: Using two large forks or gloved hands, thoroughly toss all ingredients to coat the carrots evenly. Taste and adjust seasoning with extra sugar, vinegar, or cayenne pepper as desired.
Chill: Transfer the salad to a glass or metal container with a tight-fitting lid. Refrigerate for at least 6 to 12 hours to allow flavors to meld. It can however be served immediately if needed, though the marinade improves with time.

Notes

Julienning the carrots uniformly ensures even seasoning and texture.
The hot oil poured over the spices is crucial to unlocking the dish’s distinctive smoky aroma.
You can adjust the cayenne pepper quantity based on your desired heat level.
Leftover infused oil can be saved and used in dressings or cooking for added flavor.
The salad keeps well refrigerated for up to 3-4 days.
For a milder version, reduce or omit the cayenne pepper.