Korean Garlic Carrots (Printable Version)
# What You'll Need:
→ Fresh Produce
01 -
5 garlic cloves, smashed and peeled
02 -
1 big onion, chopped up small
03 -
1000 grams carrots, peeled then sliced into matchsticks
→ Spices
04 -
1 teaspoon ground coriander
05 -
2 teaspoons smoked paprika
06 -
3 to 4 tablespoons white vinegar
07 -
2 teaspoons kosher salt (cut back a bit if you use table salt)
08 -
1 tablespoon sugar
09 -
0.25 to 0.5 teaspoon cayenne pepper
10 -
1 teaspoon fresh cracked black pepper
→ Oils
11 -
160 ml light olive oil or your favorite mild oil
# Steps to Follow:
01 -
Pop the finished carrots in a sealed container and stash them in the fridge for up to a week.
02 -
Once mixed, pile the carrots into a glass or metal container, close it up tight, and chill. Give it 6 to 12 hours in the fridge to hit peak flavor.
03 -
Grab a couple big forks or slip on some gloves, and toss the carrots really well. Take a bite — add more vinegar, sugar, or a little extra cayenne if you think it needs it.
04 -
Get that oil super hot in your pan—almost smoking. Then straight away pour around 120 ml of it, hot and fresh, over the mound of spices and garlic on your carrots. Don't skip this—it really wakes up the flavors.
05 -
Chop your onion and sauté it in all the olive oil on medium, stirring so it doesn't stick. Fry until a nice brown then remove onion bits with a slotted spoon—you won't need them after this.
06 -
Sprinkle coriander, paprika, vinegar, salt, sugar, cayenne, pepper, and mashed garlic right onto the carrots in the bowl.
07 -
Cut peeled carrots into skinny sticks, using a julienne slicer or your chef’s knife. Throw them all into a big mixing bowl.
# Additional Tips:
01 -
If you want bold flavor, let the carrot mix hang out in the fridge at least 6 hours.
02 -
Watch out when pouring that hot oil, go slow so you don't splash and burn yourself.
03 -
Leftover cooked onion from the oil? Toss it into another meal if you want.