Description
Spicy Korean Carrots is a vibrant and tangy salad featuring julienned carrots infused with a flavorful mix of vinegar, smoked paprika, coriander, and garlic, all brought together with hot olive oil. This easy no-cook salad offers a perfect balance of heat and tang, making it a refreshing and addictive side dish or snack popular in Korean and Russian cuisine.
Ingredients
Scale
Carrots and Seasoning
- 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
Oil and Aromatics
- 2/3 cup light olive oil (or any neutral oil)
- 1 large onion, diced
Instructions
- Prepare the Carrots: Peel and julienne 2.2 lbs of carrots using a julienne slicer or a large chef’s knife. To julienne by hand, first cut carrots into 4-inch slices about 1/8-inch thick, then slice those into thin, long strips. Place the carrots into a large mixing bowl.
- Add Seasonings: Layer on top of the carrots 3-4 tablespoons white vinegar, 2 teaspoons kosher salt, 1 tablespoon sugar, 2 teaspoons smoked paprika, 1/4 to 1/2 teaspoon cayenne pepper to taste, 1 teaspoon ground coriander seeds, 1 teaspoon freshly ground black pepper, and the pressed garlic cloves.
- Sauté the Onion: Heat 2/3 cup olive oil in a skillet over medium heat. Add the diced onion and sauté, stirring frequently, until golden in color. Remove the onion with a slotted spoon and set aside or discard.
- Infuse the Salad: Reheat the remaining oil until almost smoking hot. Carefully pour about 1/2 cup of the hot oil over the spice-garlic mixture in the carrot bowl to release the flavors. Discard or save any leftover oil.
- Toss the Salad: Using large forks or gloved hands, toss the mixture thoroughly to coat the carrots evenly with spices and oil. Taste and adjust by adding more sugar, vinegar, or cayenne if desired.
- Chill Before Serving: Transfer the salad to a glass or metal container with a tight lid. Refrigerate for at least 6-12 hours to allow flavors to meld, but it can be eaten immediately if needed.
Notes
- The recipe requires no actual cooking or boiling of the carrots, but the hot infused oil is key to developing the flavors.
- You can adjust the cayenne pepper depending on how spicy you want the salad.
- This salad improves in flavor after resting in the fridge for several hours or overnight.
- Use neutral or light olive oil to avoid overpowering the delicate spices.
- Onions are sautéed just to flavor the oil and then discarded or reserved.
- The salad keeps well refrigerated for up to 5 days in a sealed container.
