Spicy Korean Garlic Carrots

This spicy Korean garlic carrot salad brings crisp texture and big flavor to any table It comes together with basic pantry spices and the magic of sizzling oil poured right over the fresh ingredients I first started making this when my garden produced a mountain of carrots and it quickly became the snack my family requests for every holiday and picnic

Ingredients

• Carrots julienned: look for firm carrots and peel for sweeter crunch
• Large onion finely diced: you want it golden and fragrant
• Garlic: fresh and pressed for punchy flavor pre peeled cloves make prep easy
• White vinegar: balances the sweetness and lifts the flavor go for a clean tasting brand
• Kosher salt: seasons deeply flaky salt gives better texture but reduce if using fine salt
• Granulated sugar: brings a subtle sweetness and balances acidity use plain white
• Smoked paprika: this adds gentle warmth Spanish smoked is best for its depth
• Cayenne pepper: brings the spicy kick taste as you go if you like it hotter use the full amount
• Ground coriander seeds: for a citrusy undertone toast whole seeds and grind yourself when possible
• Freshly ground black pepper: adds aromatic heat grind fresh for the brightest flavor
• Light olive oil or a neutral oil: look for high heat oils with no strong flavor

Step-by-Step Instructions

Prepare the Carrots:

Cut carrots into thin julienne strips using a sharp chef knife or a julienne slicer and place them in a large mixing bowl Thin uniform strips will soak up flavors best

Layer the Seasonings:

Sprinkle the vinegar salt sugar smoked paprika cayenne pepper ground coriander black pepper and pressed garlic over the carrots Distribute everything well over the surface for even marinating

Sauté and Infuse the Oil:

In a skillet over medium heat cook the diced onion in olive oil until golden brown and fragrant stir often Remove the onions and save them for another use this step flavors the oil deeply

Pour Hot Oil on Spices:

Get the oil hot again nearly to smoking Carefully pour about three fourths of the oil directly onto the spices and garlic over the carrots You will hear sizzle which means flavor is being released into the salad

Toss and Chill:

Use two large forks or gloved hands to gently toss the carrots mixing until they are fully coated with the oil and spices Pay attention to coating all the shreds evenly

Marinate to Develop Flavor:

Transfer the tossed carrot salad to a glass or metal container with a tight lid Refrigerate for at least six hours or overnight for the deepest flavor

Store:

Keep the salad refrigerated in a sealed container for up to one week The flavor gets better each day

Pin

There is nothing quite like the way smoked paprika and hot oil wake up ordinary carrots My favorite part is sneaking a taste after midnight when the salad has marinated and the chile heat tingles just right My kids love the color and often add extra cayenne for an even bigger kick

Storage Tips

Keep this salad in the coldest part of your refrigerator and always use a clean fork each time you take some out It will stay crisp and full of flavor for up to one week You can also pack single servings in small jars for easy lunchbox additions

Ingredient Substitutions

If you do not have smoked paprika try regular paprika and a pinch of ground cumin Sunflower oil or canola oil are good options instead of olive oil For a milder salad reduce the cayenne or swap it with Aleppo pepper for a more mellow heat

Serving Suggestions

Serve this carrot salad as a side with grilled meats tuck it into pita wraps or add it to rice bowls It is fantastic alongside roast chicken or with Korean barbecue at home I love adding it to sandwiches for crunch and zing

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Cultural History

Korean style carrot salad called morkovcha actually started with the Korean diaspora living in the former Soviet Union It adapts traditional kimchi spices to local produce making it both familiar and distinct I admire how this dish uses classic methods with spices familiar from both Korean and Eastern European kitchens

Recipe FAQs

→ What is the ideal marinating time for the carrots?

For best results, let the carrots chill for 6-12 hours. Extended marination brings out richer, deeper flavors.

→ Can I adjust the level of spiciness?

Yes. Modify the cayenne pepper and paprika amounts to suit your taste preferences, adding more or less for desired heat.

→ Is another type of oil suitable?

Light olive oil works best, but any neutral oil such as sunflower or grapeseed is a good alternative.

→ What should I do with the sautéed onions?

The caramelized onions are set aside and not used in the salad, but they’re delicious in rice or other dishes.

→ How long do these carrots keep fresh?

Stored in a sealed container in the refrigerator, the carrots stay fresh and crisp for up to one week.

→ Why pour hot oil over the spices?

Pouring hot oil over the spice mixture enhances aromas and infuses the carrots with deeper, more complex flavors.