Korean Carrots

Name: Korean Carrots
Ingredients: 500 g carrots; 100 g onion; 100 ml neutral vegetable oil; 2-3 cloves garlic; 2-3 tbsp 6% vinegar (or 1-2 tbsp 9% vinegar); 1 tsp ground coriander; 1 tsp sugar; 1/2 tsp salt; 1/3 tsp red hot chili pepper; 1/3 tsp ground black pepper

These Korean carrots turn out incredibly flavorful, with a spicy and aromatic kick. In this recipe, the onion is used only to infuse the oil — the fried onion itself is not added to the carrots. Feel free to adjust the amount of pepper, vinegar, garlic, and coriander to your own taste.

Ingredients:

500 g carrots
100 g onion
100 ml neutral vegetable oil
2-3 cloves garlic
2-3 tbsp 6% vinegar (or 1-2 tbsp 9% vinegar)
1 tsp ground coriander
1 tsp sugar
1/2 tsp salt
1/3 tsp red hot chili pepper
1/3 tsp ground black pepper

How to cook Korean carrots

Peel the carrots and shred them using a special Korean carrot grater (if you don't have one, cut them into very thin, long matchsticks). Add the salt, mix well, and lightly squeeze the carrots with your hands. Let them sit for 30 minutes — the carrots will release their juices during this time.

Peel the onion and cut it into large, roughly chopped pieces.

Pour the vegetable oil into a preheated skillet. Add the onion and fry for 10-15 minutes, until it turns a deep golden color.

Drain the liquid that has collected from the carrots, but don't squeeze them out (they should remain fairly moist). Add the garlic pressed through a garlic press to the carrots. Add the vinegar, coriander, sugar, and both types of pepper.

Pour the hot oil from the skillet over the carrots, holding back the onion with a spatula (the fried onion is not needed).

Mix everything together thoroughly. Taste the carrots and add more of any of the seasonings mentioned above as needed. Let them marinate for 2-3 hours (longer is even better — the flavor only improves).