Main Page
National cuisine
Homemade Korean carrots with seasoning

Homemade Korean-Style Carrots

Quick, healthy, delicious, bright, and simple! Korean-style carrots made from this recipe turn out even better than the store-bought kind. The key is to pick ripe, juicy carrots — fragrant spices turn them into a ready-to-eat cold appetizer with a little kick.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Carrots

600

Vegetable oil

Garlic (2-3 cloves)

Vinegar (white, 9%)

Dried spices (Korean carrot seasoning)

Sugar (to taste)

Salt

Coriander

0.5

Red pepper (hot pepper flakes)

0.5

Ground black pepper

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 58 % 11 g

Carbohydrates 37 % 7 g

127 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

How do you make homemade Korean-style carrots? It's quick and easy. First, gather your ingredients. Choose juicy, flavorful carrots. Use either sunflower or olive oil, whichever you prefer. If you don't want the carrots too spicy, swap the hot pepper flakes for paprika, or leave them out entirely. You can also use white wine vinegar in place of the plain kind.
Step 2:

Wash and peel the carrots. You want 600 g (about 1⅓ lb) of peeled carrots, so start with a bit extra. Shred them on a julienne grater made for Korean carrots. If you don't have one, cut them into thin matchsticks by hand with a sharp knife.
Step 3:

Put the shredded carrots in a bowl, sprinkle with salt, and scrunch them gently with your hands to draw out the juice. The juicier the carrots, the more juice they'll release — and the stiff shreds will soften and become pliable.
Step 4:

Press the garlic cloves through a press and add them to the carrots.
Step 5:

In a skillet or small saucepan, heat the vegetable oil until the first bubbles appear on the surface. Add the Korean carrot seasoning, the ground (or freshly ground) coriander, and the hot (or sweet) pepper flakes. Warm everything together for 2–3 seconds, then take it off the heat.
Step 6:

Pour the hot spiced oil over the carrots. Add the vinegar, then the ground black pepper and sugar. If your carrots are already sweet, the sugar is optional — I add it because I like a more pronounced sweetness.
Step 7:

Toss the carrots thoroughly with the spices so the seasoning and oil coat them evenly. Cover the bowl with plastic wrap and refrigerate for 2–3 hours, stirring now and then. If you're short on time, at least give them 20 minutes to chill. Enjoy!

Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).
If you're using a ready-made spice blend, be sure to read the ingredient list on the package — these often already contain salt, so account for that or you risk over-salting the dish.
Unless a recipe says otherwise, vinegar is assumed to be 9% strength.