Description
Crisp julienned carrots marinated with garlic, spices, vinegar, and hot oil for a classic Korean-style carrot salad.
Ingredients
Scale
- 2.2 lb carrots, peeled and julienned
- 1 1/2 teaspoons salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 5 garlic cloves, minced
- 3 tablespoons white vinegar
- 7 tablespoons vegetable oil
Instructions
- Place julienned carrots in a large bowl and sprinkle with salt. Massage for 2–3 minutes until slightly softened.
- Add sugar, ground coriander, black pepper, and crushed red pepper flakes. Mix well.
- Stir in minced garlic and vinegar until evenly coated.
- Heat vegetable oil until hot but not smoking.
- Carefully pour hot oil over the carrots and stir immediately.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Use a Korean-style julienne grater for authentic texture.
- Adjust spice level to taste.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6
- Sodium: 380
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 0