Spicy Korean Carrots: A Bold and Flavorful Side Dish
Looking to spice up your side dish game? These Spicy Korean Carrots are the perfect way to add a flavorful and tangy kick to your meal. Inspired by traditional Korean flavors, this dish combines fresh julienned carrots with an irresistible blend of spices, garlic, and vinegar, all infused with a rich, smoky oil. The result? A side that’s bursting with bold flavors, ideal for pairing with grilled meats, rice, or even as part of a banchan (Korean side dish) spread.
Whether you’re making them for a weeknight dinner or a weekend gathering, these spicy Korean carrots are sure to impress with their crunchy texture and layers of heat. Let’s dive into the recipe!
Ingredients:
- 2.2 lbs carrots, julienned (about 1000 grams)
- 3-4 Tbsp white vinegar
- 2 tsp kosher salt (use less if using table salt)
- 1 Tbsp granulated sugar
- 2 tsp smoked paprika
- 1/4-1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp ground coriander seeds
- 1 tsp freshly ground black pepper
- 5 cloves garlic, peeled & pressed
- 2/3 cup light olive oil (or any neutral oil)
- 1 large onion, diced
Directions:
1. Julienne the Carrots:
Peel the carrots and cut them into thin, uniform strips using a julienne slicer or a chef’s knife. Once julienned, place the carrots in a large mixing bowl.
2. Mix the Spices:
Add the following to the bowl of carrots: white vinegar, kosher salt, granulated sugar, smoked paprika, cayenne pepper, ground coriander seeds, black pepper, and pressed garlic. Gently toss everything together to ensure the carrots are evenly coated with the spice mixture.
3. Prepare the Oil & Onions:
In a skillet over medium heat, heat the olive oil. Add the diced onions and sauté them until golden brown and caramelized, stirring frequently to avoid burning. Once caramelized, remove the onions from the skillet using a slotted spoon and either discard them or reserve them for another recipe.
4. Heat the Oil:
Reheat the oil until it just begins to smoke. Carefully pour about 1/2 cup of the hot oil directly over the carrots and spice mixture. This step will help bloom the spices and intensify their flavors.
5. Mix Thoroughly:
Toss the carrots thoroughly with the infused oil, ensuring all the spices and oil are evenly distributed throughout the carrots. Taste the mixture and adjust the seasoning as needed—this could mean adding more sugar, vinegar, or cayenne pepper for extra heat.
6. Chill & Serve:
Transfer the spicy Korean carrots to a glass or metal container with a tight-fitting lid. Refrigerate the dish for at least 6-12 hours to let the flavors fully develop.
7. Storage:
These spicy Korean carrots can be stored in the refrigerator for up to one week, making them a perfect make-ahead side dish for busy days.
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Servings: 8 servings
- Calories per Serving: 150 kcal
Why You’ll Love This Recipe:
- Bold and Spicy: The combination of smoked paprika, cayenne pepper, and coriander brings a deep, smoky heat to the carrots, perfectly balanced by the tanginess of vinegar and the sweetness of sugar.
- Healthy and Flavorful: These carrots are packed with nutrients and antioxidants while still delivering a punch of flavor, making them a great option for those looking to eat healthily without sacrificing taste.
- Make-Ahead Convenience: This dish is best enjoyed after marinating for several hours, so you can make it ahead of time and serve it whenever you’re ready.
- Versatile Side Dish: These carrots pair beautifully with grilled meats, rice bowls, or even as a stand-alone snack.
Tips for Success:
- Evenly Julienne the Carrots: To ensure the carrots cook and absorb flavors evenly, make sure they are all julienned to the same thickness.
- Don’t Skip Heating the Oil: Pouring hot oil over the spices helps to “bloom” them, releasing their full flavor potential. It’s a step that truly makes a difference in this recipe.
- Let it Marinate: While you can enjoy these carrots shortly after making them, letting them marinate for at least 6 hours will enhance the flavor and allow the spices to penetrate the carrots.
Variations:
- Add Sesame Seeds: Sprinkle toasted sesame seeds over the carrots before serving for added texture and a hint of nuttiness.
- Extra Heat: For a spicier kick, increase the amount of cayenne pepper or add a pinch of Korean red pepper flakes (gochugaru).
- Vegetable Mix: Try adding julienned cucumber or daikon radish to the carrots for a refreshing variation.
Serving Suggestions:
- With Grilled Meat: These spicy Korean carrots pair beautifully with grilled chicken, beef, adding a zesty side to balance the richness of the meat.
- In a Salad: Toss the carrots into a fresh salad with mixed greens, cucumber, and a light vinaigrette for a bright and flavorful lunch.
- As a Snack: Enjoy a small bowl of these carrots on their own for a spicy, tangy, and crunchy snack.
Final Thoughts:
These Spicy Korean Carrots are the perfect balance of heat, tang, and crunch. They are easy to prepare, can be made ahead of time, and pack a flavorful punch with every bite. Whether you’re serving them alongside grilled meats or using them as a snack, they’re a healthy, bold, and delicious addition to any meal. Give them a try and bring some Korean-inspired spice to your table!
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Spicy Korean Carrots
- Total Time: 30 minutes
- Yield: 8 1x
Description
These Spicy Korean Carrots bring together the best of Korean flavors with a delightful balance of heat, acidity, and umami. With tender carrots marinated in a savory, spicy blend of garlic, cayenne pepper, and smoked paprika, this side dish offers a flavorful punch in every bite.
Ingredients
2.2 lbs carrots, julienned (about 1000 grams)
3–4 Tbsp white vinegar
2 tsp kosher salt (use less if using table salt)
1 Tbsp granulated sugar
2 tsp smoked paprika
1/4–1/2 tsp cayenne pepper (adjust to taste)
1 tsp ground coriander seeds
1 tsp freshly ground black pepper
5 cloves garlic, peeled & pressed
2/3 cup light olive oil (or any neutral oil)
1 large onion, diced
Instructions
Julienne the Carrots: Peel the carrots and julienne them into thin strips. You can use a julienne slicer or a chef’s knife for precision. Set the julienned carrots aside in a large mixing bowl.
Mix the Spices: Add white vinegar, kosher salt, granulated sugar, smoked paprika, cayenne pepper, ground coriander seeds, black pepper, and pressed garlic to the bowl of carrots. Gently toss to combine all the ingredients.
Prepare the Oil & Onions: In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté, stirring frequently, until they become golden and caramelized. Remove the onions with a slotted spoon and discard or reserve for another recipe.
Heat the Oil: Reheat the oil until it begins to smoke slightly. Carefully pour about 1/2 cup of the hot oil directly over the spice mixture and garlic in the carrot bowl. This step enhances the flavor of the spices.
Mix Thoroughly: Toss the carrots with the infused oil, making sure all the spices are evenly distributed. Taste and adjust the seasoning by adding more sugar, vinegar, or cayenne pepper as needed.
Chill & Serve: Transfer the spicy Korean carrots to a glass or metal container with a tight-fitting lid. Refrigerate for at least 6-12 hours before serving to allow the flavors to fully develop.
Storage: Store in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 150