Well-flavored, slightly spicy, and vibrant, this Korean Carrot Salad is a popular dish among ethnic Koreans throughout Russia, Ukraine, and Central Asia. It is often served at weddings, parties, and holiday celebrations. This recipe came from my mother, who sold this salad along with Kimchi Salad at a local farmers market in Tajikistan. Korean women taught her how to make it the authentic way. Adding sugar is optional—my mom doesn’t add it to her version. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Shred the carrots using a thin julienne slicer and place them in a large bowl.
- Step 2
Add the salt and sugar, if using. Mix well with your hands to evenly coat the carrots.
- Step 3
Pour the oil into a small, preferably deep, pan. Place the dried chili pepper, sliced carrot, and onion in the oil, with the sliced side of the onion facing down.
- Step 4
Heat the oil over medium-high heat until it is very hot and bubbling, and about one-quarter of the onion becomes blackened.
- Step 5
Meanwhile, add the garlic, vinegar, black pepper, coriander, and hot pepper, if using, to the carrots. Mix well.
- Step 6
Carefully pour the hot oil all over the carrots, making sure to pour some of the oil directly over the garlic.
- Step 7
Quickly and carefully remove and discard the onion, sliced carrot, and dried chili pepper from the oil.
- Step 8
Mix the salad thoroughly with your hands. Taste and adjust the seasonings if needed.
- Step 9
Cover and refrigerate for at least 12 hours before serving. This allows the flavors to develop.
- Calories:251 kcal13%
- Protein:1 g2%
- Carbohydrates:10 g4%
- Sugar:6 g12%
- Salt:0.1 g2%
- Energy:1,050 kJ13%
- Fat:24 g34%
Well-flavored, slightly spicy, and vibrant, this Korean Carrot Salad is a popular dish among ethnic Koreans throughout Russia, Ukraine, and Central Asia. It is often served at weddings, parties, and holiday celebrations.
This recipe came from my mother, who sold this salad along with Kimchi Salad at a local farmers market in Tajikistan. Korean women taught her how to make it the authentic way. Adding sugar is optional—my mom doesn’t add it to her version.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
