Spicy Korean Garlic Carrots (Print Version)
# Ingredients:
→ Oils
01 -
160 millilitres light olive oil or any neutral-tasting oil
→ Spices
02 -
1 tablespoon regular sugar
03 -
2 teaspoons smoked paprika
04 -
1 teaspoon ground coriander
05 -
2 teaspoons kosher salt
06 -
1 teaspoon cracked black pepper
07 -
0.25 to 0.5 teaspoon cayenne, to taste
08 -
3 or 4 tablespoons plain white vinegar
→ Fresh Produce
09 -
5 garlic cloves, pressed and peeled
10 -
1 big onion, diced tiny
11 -
1000 grams carrots, peeled and cut into thin sticks
# Instructions:
01 -
Pop your carrots in a sealed jar or container in the fridge—they’ll keep fine up to seven days.
02 -
Move your carrots into a metal or glass dish, cover them up, and stash in the fridge. Let them rest for six to twelve hours so the flavor really kicks in.
03 -
With gloved hands or two big forks, blend up the carrot mixture gently. Taste it and tweak the seasoning—feel free to toss in more cayenne, sugar, or vinegar if it needs a boost.
04 -
Heat oil in your pan again until it’s nearly smoking. Pour about 120 millilitres of that hot stuff straight over the carrots lined with garlic and seasoning. That’ll make all those flavors pop.
05 -
Toss your onion into hot oil on medium and stir until it’s lovely and deep gold—don’t wander off. Scoop the onion out (you won’t use it now, but it’s delicious for other things!).
06 -
Sprinkle the white vinegar, salt, sugar, smoked paprika, cayenne, ground coriander, black pepper, and pressed garlic over the carrots to spread those flavors around.
07 -
Peel up the carrots. Slice them into skinny little matchsticks with a knife or julienne tool. Throw them all into your biggest mixing bowl.
# Notes:
01 -
Letting your carrots cool in the fridge for six hours makes them taste way better.
02 -
Be careful when tossing hot oil over your carrots—seriously, that stuff can burn.
03 -
Don’t toss those onions—try them in salads or sandwiches later if you want.