Korean carrots with fried onions
4 servings
60 minutes
Korean-style carrots with fried onions is a spicy dish with deep roots in traditional Korean cuisine, adapted in many countries. The heat of red pepper, the gentle sweetness of carrots, and the rich aroma of fried onions create a harmonious flavor. Oil infused with spices enhances the spiciness of coriander and garlic, while vinegar adds a refreshing tang. The dish is perfect as a standalone snack or as an accompaniment to meat and fish dishes. It stands out for its juiciness and rich taste, and chilling in the refrigerator allows the ingredients to fully develop their flavors. Korean-style carrots are not just a salad but a true gastronomic symphony that combines textures, aromas, and spices, transforming simple vegetables into a delicacy with vibrant character.
1
Wash the carrot, peel it, and cut it into thin strips (or grate it for Korean carrot salad).
- Carrot: 500 g
2
Peel and finely chop the garlic or pass it through a garlic press. Place the coriander on a cutting board, press it with the flat side of a wide knife and crush it. Sprinkle the carrot with coriander, red and black ground pepper (instead of these spices, you can use a store-bought spice mix for Korean carrots), salt, sugar, and add garlic.
- Garlic: 2 cloves
- Fresh cilantro (coriander): 0.3 teaspoon
- Ground red pepper: to taste
- Ground black pepper: to taste
- Sugar: pinch
- Salt: to taste
3
Peel and finely chop the onion. Heat vegetable oil well in a pan, add the onion, and fry until it turns golden brown.
- Onion: 1 piece
- Vegetable oil: 60 ml
4
Remove the onion from the pan using a slotted spoon (the oil should remain in the pan) and discard it. Pour hot oil over the carrots with garlic and spices and mix well.
- Onion: 1 piece
- Vegetable oil: 60 ml
5
Add vinegar to the carrot and mix. Chill the carrot well in the refrigerator.
- 9% table vinegar: 2 tablespoons
