Korea · Appetizers and Sandwiches · Vegetarian
Korean Carrot Salad
A spicy marinated carrot salad where the carrots stay firm while vinegar, garlic and spices create a rich, tangy flavor. Best after marinating overnight in the refrigerator.
90 min 150 kcal 8 serves Advanced🌿Vegetarian🇰🇷Korea★★★★★4.7· 7 reviews
Ingredients
ServingsMetric
- 1000 gcarrots
- 200 gonion
- 200 gvegetable oil
- 3 tbspvinegar
- 1 head of garlic
- 1 tspground coriander
- 1 tspground red chili pepper
- to tastesalt
Method
- Julienne the carrots into long, thin matchsticks using a Korean-style grater or a sharp knife. The strands should be fine enough to absorb the dressing but sturdy enough to stay crunchy. Place them in a large heatproof bowl.
- Slice the onion into thin half-rings. Heat the vegetable oil in a wok or deep skillet until it shimmers — it needs to be genuinely hot, almost smoking. Fry the onion, stirring constantly, until it turns golden and fragrant, about 3-4 minutes. This infuses the oil with sweetness.
- Add the julienned carrots directly to the hot pan with the onion and oil. Sprinkle in the ground red chili pepper and salt, pour in the vinegar, and stir-fry on high heat for exactly 5 minutes. The carrots should soften slightly but stay bright orange and have some bite — don't let them go limp.
- Finely chop or press the garlic cloves and add them to the pan. Stir everything together, then cover with a lid and cook for 5 more minutes on medium heat. The steam finishes softening the carrots without killing their color.
- Remove from heat, keep the lid on, and let the salad cool to room temperature. Transfer to a glass or enamel container, stir in the ground coriander, cover tightly, and refrigerate for at least 12 hours — ideally a full 24 hours. The flavors need time to meld and deepen.
FAQ
Soft carrots result from cutting them too thin or marinating too long. Shred the carrots into 2–3 mm strips — a dedicated Korean carrot grater gives the ideal result. After adding salt, let the carrots rest for 10 minutes then squeeze firmly with your hands to remove excess liquid. Marinate for at least 4 hours but no more than 24 — beyond that the carrots begin to soften. Keeping the salad in the refrigerator helps preserve the crunch.
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Comments (2)
Морковь покорейски делаю на каждый праздник, гости сметают первым делом. Морковку тру на спицальной тёрке длиной соломкой, так вкуснее. Масло расскалённое на чеснок — этот момент самый важный, когда зашкварчит значит всё правильно.
I cut everything for korean carrot salad to bite size — nothing that requires a knife or causes an awkward moment. Appetizers should be effortless to eat so the conversation stays uninterrupted.