Quick & Delicious Korean-Style Spicy Carrots

In a hurry, healthy and tasty, bright and simple! Korean-style carrots with seasoning prepared according to this recipe will turn out even tastier than store-bought ones! The main thing is to choose ripe and juicy carrots. Aromatic spices will turn it into a ready-made, spicy cold appetizer.
cook time: 2h 30 min
Maya Lindell
Quick & Delicious Korean-Style Spicy Carrots

Nutrition Facts (per serving)

127
Calories
11g
Fat
7g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic (2-3 cloves) 2 clove
Salt 1 tsp
Sugar (taste) 1 tsp
Ground black pepper 0.5 tsp
Cilantro, coriander 0.5 tsp
Pepper (spicy flakes) 0.5 tsp
Carrot 600 g
Vegetable oil 80 ml
Dry spices (for Korean carrots) 2 tsp
Vinegar (dining room 9%) 2 tbsp

Recipe instructions

Step 1

Step 1
How to make homemade Korean carrots with seasoning? Very simple and easy. To begin, prepare the necessary ingredients on the list. Choose carrots that are juicy and tasty. You can choose sunflower or olive oil for vegetable oil. If you donʼt want the carrots to be too spicy, replace the hot pepper flakes with paprika or add nothing at all. You can replace regular vinegar with white wine vinegar.

Step 2

Step 2
Wash the carrots and peel them. The weight of peeled carrots should be 600 g, so take it with a reserve. Grate the carrots using a special grater for Korean carrots. If you donʼt have a grater, youʼll have to cut it by hand with a sharp knife.

Step 3

Step 3
Place the resulting carrot sticks in a bowl, sprinkle with salt and lightly knead to release the juice from the carrots. The juicier the carrot itself, the more juice it will produce. In this case, straight, hard chips will become soft and pliable.

Step 4

Step 4
Add garlic cloves passed through a press to the carrots.

Step 5

Step 5
Heat the vegetable oil in a frying pan or small saucepan until the first bubbles appear on the surface. It is important not to overheat the oil, otherwise the spices in it will burn. Add Korean carrot seasoning, ground coriander, and hot (or sweet) pepper flakes to the pan. Warm everything together for a few seconds to allow the spices to release their flavor, and remove from heat. How to choose a frying pan and oil, read the articles linked at the end of this recipe.

Step 6

Step 6
Pour the hot oil and spices into the carrots. Add vinegar, add black pepper and sugar. If the carrots are already sweet, there is no need to add sugar. I added it because I like a more pronounced sweet taste.

Step 7

Step 7
Mix the carrots thoroughly with the spices so that the spices and oil are evenly distributed throughout the carrots. Cover the bowl with cling film and place in the refrigerator for 2-3 hours, stirring occasionally. If there is no time to infuse at all, then at least hold it for 20 minutes so that the carrots cool. Bon appetit!

Additional rubrics

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