Korean Carrot Salad
4 servings
10 minutes
Korean-style carrot salad is a spicy dish inspired by Korean traditions but has become incredibly popular in many countries. Its history dates back to the Soviet era when Korean diasporas adapted national recipes to available ingredients. The bright color, crunchy texture, and harmony of flavors – the sweetness of carrots, the spiciness of garlic, and the warmth of coriander and cumin – make this salad a wonderful addition to meat dishes or a standalone snack. The recipe's feature is the long marination that reveals the aroma of spices and gives the carrots a rich flavor. This dish pairs perfectly with kebabs, pilaf, and many Eastern treats, adding zest and freshness.
1
Peel the carrot and grate it on a special 'Korean' grater.
- Carrot: 500 g
2
Add sugar, salt, and vinegar to the carrot. Mix everything well and let it marinate for 1 hour at room temperature.
- Sugar: 2 teaspoons
- Salt: 0.5 teaspoon
- 9% table vinegar: 1 tablespoon
3
Heat coriander and cumin seeds in a pan for 1 minute, then grind in a mortar.
- Coriander seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
4
Chop the onion and fry in oil until golden. Pour the resulting oil (onion not needed) over the carrot. Then add coriander and cumin, ground red and black pepper, as well as garlic passed through a press.
- Onion: 2 heads
- Vegetable oil: 75 ml
- Coriander seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Garlic: 4 cloves
- Hot paprika: to taste
5
Mix everything well, place in a container, and let it steep for 3 hours.
