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.