Spicy Korean Garlic Carrots (Print)
Julienned carrots in a bold, spicy garlic marinade with Korean flavors and aromatic oil.
# Ingredients:
→ Fresh Produce
01 -
1000 grams carrots, peeled and julienned
02 -
1 large onion, finely diced
03 -
5 cloves garlic, peeled and pressed
→ Spices
04 -
3 to 4 tablespoons white vinegar
05 -
2 teaspoons kosher salt
06 -
1 tablespoon granulated sugar
07 -
2 teaspoons smoked paprika
08 -
0.25 to 0.5 teaspoon cayenne pepper
09 -
1 teaspoon ground coriander seeds
10 -
1 teaspoon freshly ground black pepper
→ Oils
11 -
160 millilitres light olive oil or other neutral oil
# Steps:
01 -
Peel carrots and cut into thin, uniform julienne strips using a julienne slicer or chef’s knife. Transfer to a large mixing bowl.
02 -
Distribute white vinegar, kosher salt, granulated sugar, smoked paprika, cayenne pepper, ground coriander, black pepper, and pressed garlic evenly over the carrots.
03 -
In a skillet over medium heat, add olive oil and diced onion. Sauté until the onion is deeply golden, stirring frequently. Remove the onion with a slotted spoon and set aside; it will not be further used in this preparation.
04 -
Reheat the oil to nearly smoking. Carefully pour approximately 120 millilitres of the hot oil directly over the spices and garlic on the carrot mixture to bloom and intensify flavors.
05 -
Using two large forks or gloved hands, gently toss the carrots to ensure even coating. Taste and adjust with more vinegar, sugar, or cayenne pepper if preferred.
06 -
Transfer the seasoned carrots to a glass or metal container, cover securely, and refrigerate until service. Allow six to twelve hours of chilling for optimal flavor development.
07 -
Store in a sealed container under refrigeration for up to one week.
# Additional Notes:
01 -
For pronounced flavor, allow the marinated carrots to chill for at least six hours prior to serving.
02 -
Exercise caution when pouring hot oil over the carrot mixture to prevent burns.
03 -
Reserve caramelized onions to incorporate into other dishes, if desired.