Korean carrots without vinegar

4 servings

90 minutes

Korean-style carrots without vinegar are a bright, aromatic, and appetizing dish inspired by traditional Korean cuisine. Despite the absence of vinegar, this snack has a rich flavor thanks to garlic, spices, and vegetable oil that makes the carrots soft and infused with aromas. Historically, Korean carrots originated in the Soviet Union when Korean settlers adapted traditional kimchi recipes to available ingredients. In this version, vinegar is replaced with natural carrot juice, giving the dish tenderness and a balanced taste. The crunchy texture, spicy notes, and zest make it a great addition to meat, fish, and vegetable dishes as well as a standalone snack.

Energy value per serving

• Calories: 262.8
• Proteins: 2.3g
• Fats: 23.2g
• Carbohydrates: 12.1g

Ingredients

• Salt: 1 tsp
• Carrot: 7 pc
• Vegetable oil: 0.5 glass
• Garlic: to taste
• Korean carrot seasoning: to taste

Cooking steps

1. Peel the carrot and julienne it Korean style, sprinkle with salt, and let it sit for 30 minutes to release juice.

   Required ingredients:

   • Salt: 1 teaspoon
   • Carrot: 7 pieces

2. Drain the juice so the carrot isn't too wet.

   Required ingredients:

   • Carrot: 7 pieces

3. Add finely chopped garlic and oil to the carrot.

   Required ingredients:

   • Garlic:  to taste
   • Vegetable oil: 0.5 glass

4. Mix well and let it steep for 2-3 hours.

   Required ingredients:

   • Korean carrot seasoning:  to taste