Description
Spicy Korean Carrots are a vibrant and flavorful marinated carrot salad featuring julienned carrots tossed in a warm garlic-infused oil with tangy vinegar, sweet sugar, savory soy sauce, and fiery Korean red pepper flakes. Perfect as a refreshing side dish or a zesty addition to any Korean-inspired meal, this recipe is quick to prepare, easy to customize, and naturally vegan and gluten-free.
Ingredients
Scale
Main Ingredients
- 1 lb carrots, peeled and julienned
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Korean red pepper flakes (gochugaru)
- 1/2 teaspoon ground coriander (optional)
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon sesame seeds (optional)
- Chopped fresh cilantro or green onions for garnish (optional)
Instructions
- Prepare Carrots: Start by peeling and julienning 1 pound of carrots. Place the carrots in a large mixing bowl to get ready for the marinade.
- Infuse Oil with Garlic: In a small skillet set over medium heat, warm 2 tablespoons of vegetable oil. Add 3 cloves of minced garlic and cook briefly until fragrant, about 30 seconds. Be careful not to burn the garlic.
- Add Garlic Oil to Carrots: Remove the skillet from heat and pour the hot garlic-infused oil directly over the julienned carrots in the bowl. This will soften the carrots slightly and add depth of flavor.
- Combine Marinade Ingredients: Add 1 tablespoon rice vinegar (or white vinegar), 1 tablespoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Korean red pepper flakes (gochugaru), 1/2 teaspoon ground coriander (if using), 1 tablespoon soy sauce, and 1/2 teaspoon sesame oil to the carrots.
- Toss and Marinate: Thoroughly toss all the ingredients until the carrots are evenly coated. Cover the bowl and refrigerate the mixture. Let it marinate for at least 2 hours, though overnight marination is ideal for the best flavor development.
- Serve and Garnish: Before serving, give the carrots a final toss to redistribute the marinade. Optionally sprinkle with 1 tablespoon sesame seeds and garnish with chopped fresh cilantro or green onions to add freshness and texture.
Notes
- Adjust the amount of Korean red pepper flakes (gochugaru) to your preferred spice level for mild to extra spicy.
- Use a mandoline slicer for uniform julienne carrot slices to improve texture and appearance.
- This dish works well as a side, salad topper, or a flavorful component in a Korean-inspired meal.
- Make this recipe ahead of time to allow flavors to fully meld; it improves significantly after resting in the fridge.
- For a gluten-free option, ensure soy sauce used is gluten-free tamari or a similar substitute.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 100
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
