Here’s a recipe for a delicious Korean Carrot Salad, also known as “Korean Carrot” or “Korean-style Carrots.” This dish is a popular salad in Russia and other post-Soviet states, with a delightful blend of spices and a refreshing crunch.
Ingredients:
- 1 lb (450 g) carrots, peeled and grated into thin strips
- 3-4 garlic cloves, minced
- 1 medium onion, thinly sliced
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) red pepper flakes (adjust to taste)
- Fresh cilantro or parsley, chopped (optional)
Instructions:
- Prepare the Carrots: Place the grated carrots in a large mixing bowl.
- Mix Spices: In a small bowl, combine the salt, sugar, ground coriander, black pepper, and red pepper flakes. Sprinkle this spice mix over the carrots and mix well to evenly coat the carrots.
- Add Garlic: Add the minced garlic to the carrots and mix well.
- Prepare the Oil Mixture:
- Heat the vegetable oil in a skillet over medium-high heat.
- Add the sliced onions and cook until they become golden brown and caramelized, about 5-7 minutes.
- Remove the skillet from the heat and immediately pour the hot oil and onions over the carrots. The hot oil will help to release the flavors of the spices and garlic.
- Final Touches:
- Add the soy sauce and vinegar to the carrot mixture.
- Mix everything thoroughly to ensure all ingredients are well combined.
- Taste and adjust the seasoning if necessary.
- Chill and Serve:
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Let it chill in the refrigerator for at least 1-2 hours to allow the flavors to meld together. It tastes even better if left overnight.
- Garnish and Enjoy:
- Before serving, garnish with fresh cilantro or parsley if desired.
- Serve as a side dish or as part of a larger meal.
Enjoy your Korean Carrot Salad!