Description
This vibrant Spicy Korean Carrots recipe offers a refreshing and flavorful side dish featuring crisp julienned carrots marinated in a zesty blend of sesame oil, rice vinegar, soy sauce, garlic, and authentic Korean red pepper flakes. Perfectly balanced with a hint of sweetness and a mild spicy kick, these carrots are topped with toasted sesame seeds for a delightful crunch and can be enjoyed chilled or at room temperature, making them a versatile appetizer or accompaniment to any meal.
Ingredients
Scale
Carrots
- 4 medium carrots, peeled and julienned
Marinade
- 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
Garnish
- 1 tablespoon toasted sesame seeds
- 1 tablespoon green onions, finely chopped (optional for garnish)
Instructions
- Julienne the Carrots: Peel and cut the carrots into thin, uniform strips using a sharp knife or mandoline slicer to ensure they absorb the marinade fully.
- 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 dissolves and the mix is well combined.
- Combine Carrots and Marinade: Add the julienned carrots into the bowl containing the marinade. Toss the carrots carefully to ensure every piece is evenly coated with the sauce.
- Marinate: Allow the carrots to sit and marinate for at least 30 minutes, ideally an hour. This step helps the flavors meld deeply into the carrots.
- Garnish: Before serving, sprinkle toasted sesame seeds over the marinated carrots to add a crunchy texture. Optionally, garnish with finely chopped green onions for freshness and color.
- Serve: Enjoy the Spicy Korean Carrots chilled or at room temperature, making them an excellent side dish or appetizer.
Notes
- Adjust gochugaru quantity based on your preference for spiciness.
- For a vegan version, ensure soy sauce is gluten-free and vegan-friendly.
- Marinating longer (up to a few hours) intensifies the flavors.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Using a mandoline slicer ensures consistency in carrot size for better texture and flavor absorption.
