Description
A vibrant and spicy Korean carrot salad featuring julienned carrots tossed in a tangy mixture of vinegar, smoked paprika, garlic, and infused olive oil. This quick 20-minute recipe delivers a perfect balance of heat, sweet, and savory flavors, ideal for a refreshing side dish or appetizer.
Ingredients
Scale
Main 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
Instructions
- Julienne the carrots: Peel and julienne 2.2 lbs of carrots using a julienne slicer or a large chef’s knife. To julienne manually, cut carrots into 4-inch sections, slice each 1/8-inch thick, then cut into thin long strips. Place julienned carrots in 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, 1/4-1/2 teaspoon cayenne pepper, 1 teaspoon ground coriander seeds, 1 teaspoon freshly ground black pepper, and 5 cloves of pressed or minced garlic on top of the carrots.
- 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 in color. Remove onions using a slotted spoon and set aside or discard.
- Pour hot oil: Reheat the remaining oil in the skillet until nearly smoking, then carefully pour about 1/2 cup of the hot oil directly over the spice and garlic mixture atop the carrots. This releases the spices’ flavors into the salad. Discard or save any leftover oil for another use.
- Toss and marinate: Using two large forks or clean hands, toss the carrots and spice mixture thoroughly until well coated. Taste and adjust seasoning with additional sugar, vinegar, or cayenne pepper if desired.
- Chill: Transfer the carrot salad to a glass or metal container with a tight-fitting lid. Refrigerate for at least 6 to 12 hours for best flavor, though it can be served immediately if necessary.
Notes
- For a milder salad, reduce or omit the cayenne pepper.
- Use kosher salt for best flavor; if using table salt, reduce the amount accordingly.
- The infused oil adds significant flavor—do not skip heating the oil with onions.
- The salad improves in flavor after marinating in the refrigerator but can be served right away.
- Use a neutral oil or light olive oil to keep the flavor balanced and avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
