Korean Carrot Salad

Korean Carrot Salad is a vibrant and tasty dish that adds a crunch to any meal. This simple recipe combines the natural sweetness of carrots with a tangy sauce, making it a delightful side dish. If you’re looking for something fresh and healthy, this salad is perfect!

Why Make This Recipe

There are many reasons to try Korean Carrot Salad. First, it’s quick and easy to prepare, taking just a few minutes to get ready. Second, the vibrant colors and flavors will brighten up your table. Lastly, this salad is packed with nutrients, making it a healthy addition to your diet.

How to Make Korean Carrot Salad

Ingredients:

• 1 lb carrots
• 1 tsp kosher salt
• 1 ½ tbsp sugar
• 2 tbsp white vinegar
• ½ tbsp Korean chili flakes (gochugaru), or ¼ tsp cayenne pepper + 1 tsp paprika
• 3 tbsp oil
• 1 tbsp minced garlic

Directions:

1. Prepare the Carrots: Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or a sharp knife.
2. Wilt the Carrots: Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes.
3. Mix the Sauce: Add the sugar, vinegar, and gochugaru (or the cayenne and paprika) to the bowl. Toss everything together well.
4. Sauté the Garlic: In a small pot, heat the oil over medium-low heat and sauté the garlic until it becomes fragrant. Be careful not to let it burn.
5. Combine: Pour the hot garlic oil over the carrots and mix thoroughly.
6. Serve: You can serve the salad right away or chill it in the fridge for 2 hours for an enhanced flavor. This salad can be stored in the refrigerator for up to 1 week.

How to Serve Korean Carrot Salad

Korean Carrot Salad pairs well with grilled meats, rice dishes, or as part of a larger spread. You can serve it in a bowl or plate it alongside your main dishes to make a colorful presentation.

How to Store Korean Carrot Salad

To store leftover Korean Carrot Salad, keep it in an airtight container in the refrigerator. It stays fresh for up to one week. Make sure to stir it again before serving to mix the flavors.

Tips to Make Korean Carrot Salad

• Use Fresh Carrots: Fresh carrots will give the best taste and crunch.
• Adjust Spice Levels: Feel free to adjust the amount of gochugaru or chili flakes based on your spice preference.

Variations

If you’re feeling adventurous, you can add other ingredients like chopped cilantro, sesame seeds, or even cucumbers for added flavor and texture.

FAQs

1. Can I use other types of vinegar?
Yes, you can use apple cider vinegar or rice vinegar in place of white vinegar if you like a different flavor.

2. How do I make it spicier?
To make the salad spicier, increase the amount of gochugaru or add more cayenne pepper.

3. Is this salad gluten-free?
Yes, Korean Carrot Salad is naturally gluten-free, making it suitable for gluten-sensitive diets.

Enjoy making your Korean Carrot Salad! It’s a refreshing dish that won’t disappoint.

Korean Carrot Salad

A vibrant and tasty dish that combines the natural sweetness of carrots with a tangy sauce, making it a delightful side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Korean

Calories: 100

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb carrots Fresh carrots for best taste and crunch.

For the Sauce

• 1 tsp kosher salt
• 1.5 tbsp sugar
• 2 tbsp white vinegar Can substitute with apple cider or rice vinegar.
• 0.5 tbsp Korean chili flakes (gochugaru) Or use ¼ tsp cayenne pepper + 1 tsp paprika for alternative spice.
• 3 tbsp oil For sautéing the garlic.
• 1 tbsp minced garlic Sauté until fragrant, but do not burn.

Method

 

Preparation

1. Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or a sharp knife.
2. Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes.
3. Add the sugar, vinegar, and gochugaru (or cayenne and paprika) to the bowl. Toss everything together well.
4. In a small pot, heat the oil over medium-low heat and sauté the garlic until it becomes fragrant. Be careful not to let it burn.
5. Pour the hot garlic oil over the carrots and mix thoroughly.
6. You can serve the salad right away or chill it in the fridge for 2 hours for an enhanced flavor.

Notes

Leftover Korean Carrot Salad can be stored in an airtight container in the refrigerator for up to one week. Stir before serving to mix the flavors. Adjust spice levels as desired.