Korean Spicy Carrots (Print Version)
Shredded carrots soak up a spicy garlic-soy marinade with Korean heat and a splash of aromatic oil.
# Ingredients:
→ Fresh Produce
01 -
5 garlic cloves, smashed and peeled
02 -
1 big onion, diced small
03 -
1000 grams carrots, peeled and sliced into skinny matchsticks
→ Spices
04 -
1 teaspoon black pepper, ground fresh
05 -
1 tablespoon regular sugar
06 -
3 to 4 tablespoons plain white vinegar
07 -
1 teaspoon ground coriander
08 -
2 teaspoons salt (kosher, if you’ve got it)
09 -
2 teaspoons smoked paprika
10 -
0.25 to 0.5 teaspoon cayenne (adjust for heat you want)
→ Oils
11 -
160 millilitres mild olive oil or another neutral oil that won’t steal the show
# Steps:
01 -
Stick everything in a sealed container and chill in the fridge—it’ll keep up to a week.
02 -
Pack seasoned carrots in a metal or glass container, pop on a lid tight, and let them chill for at least six hours (overnight's cool too).
03 -
Throw on some gloves or use two big forks, toss those carrots so they’re mixed and covered. Taste one—add more vinegar, cayenne, or sugar if you think it needs it.
04 -
Warm up your oil till it’s just about to smoke, then gently pour about 120 milliliters straight onto the carrot pile with all the seasonings and garlic. The hot oil wakes up all those flavors real quick.
05 -
Cook the onion pieces in olive oil in your skillet on medium till they get super golden, stirring often. Scoop the onion out using a slotted spoon and set aside. You won’t need it for the carrots, but toss it into another dish if you like.
06 -
Sprinkle kosher salt, sugar, white vinegar, black pepper, smoked paprika, ground coriander, cayenne, and pressed garlic all over the carrots in your big bowl.
07 -
Trim, peel, and slice up carrots into thin long matchsticks using your julienne tool or a sharp knife. Pile ‘em into a big mixing bowl.
# Notes:
01 -
Letting your carrots hang out in the fridge for at least six hours really kicks up the flavor.
02 -
Be super careful when you pour that hot oil so you don't end up burned.
03 -
Don’t toss the browned-onion bits—you can pop them into another dish if you want.