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.
1
Peel the carrot and julienne it Korean style, sprinkle with salt, and let it sit for 30 minutes to release juice.
- Salt: 1 teaspoon
- Carrot: 7 pieces
2
Drain the juice so the carrot isn't too wet.
- Carrot: 7 pieces
3
Add finely chopped garlic and oil to the carrot.
- Garlic: to taste
- Vegetable oil: 0.5 glass
4
Mix well and let it steep for 2-3 hours.
- Korean carrot seasoning: to taste
