Description
Spicy Korean Carrots is a vibrant and refreshing side dish featuring thinly julienned carrots tossed in a tangy, spicy dressing made with sesame oil, rice vinegar, soy sauce, garlic, and Korean red pepper flakes. Perfect as a crunchy appetizer or accompaniment to any meal, this no-cook recipe delivers bold flavors with a simple preparation.
Ingredients
Scale
Carrots
- 4 medium carrots, peeled and julienned
Marinade & Garnish
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon gochugaru (Korean red pepper flakes) or to taste
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame seeds
- 1 tablespoon green onions, finely chopped (optional for garnish)
Instructions
- Julienne Carrots: Julienne the carrots into thin strips using a sharp knife or mandoline slicer. Aim for thin, uniform pieces to ensure they absorb the dressing evenly.
- Prepare the Marinade: In a large bowl, mix together sesame oil, rice vinegar, sugar, soy sauce, minced garlic, gochugaru, and salt. Stir thoroughly until the sugar has dissolved and the mixture is homogenous.
- Toss Carrots: Add the julienned carrots to the marinade bowl, tossing everything together until all the carrot strips are coated evenly with the spicy sauce.
- Marinate: Allow the carrots to marinate for at least 30 minutes, preferably up to one hour, so that the flavors mingle and infuse the carrots properly.
- Add Garnish: Just before serving, sprinkle the toasted sesame seeds over the marinated carrots and optionally garnish with finely chopped green onions for added freshness and texture.
- Serve: Serve the spicy Korean carrots chilled or at room temperature as a delicious side dish or appetizer.
Notes
- This dish is best prepared a few hours ahead or even the day before to enhance flavor.
- You can adjust the heat level by varying the amount of gochugaru used.
- Use a mandoline slicer for speed and uniform carrot strips.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
