Spicy Korean Carrots

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 20 minutes

Ingrédients

2 ⅕ lbs carrots, julienned (2.2 lb = 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

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

How to make Spicy Korean Carrots

Julienne the carrots: Peel 2.2 lbs carrots, julienned into a large mixing bowl and julienne them using a julienne slicer. Alternatively, you can julienne the carrots using a large chef's knife and a cutting board. To julienne carrots by hand, choose large carrots. With a large chef's knife, cut them diagonally into 4-inch long slices about 1/8th of an inch thick. Then, slice each slice into thin, long strips. Add to a large mixing bowl. Set aside.

Mix: Now, add all of the ingredients in a neat pile on top - 3-4 Tbsp white vinegar, 2 tsp kosher salt, 1 Tbsp granulated sugar, 2 tsp smoked paprika, 1/4-1/2 tsp cayenne pepper, 1 tsp ground coriander seeds, 1 tsp freshly ground black pepper, adding 5 cloves garlic (pressed or minced) last.

Prepare the oil & onion: In a skillet, heat 2/3 cup light olive oil, then add 1 large onion that's finely diced. Saute over medium heat, stirring frequently until the onions are golden. Remove the onions with a slotted spoon and use them in a different recipe or discard. Now, reheat the oil until almost smoking. Pour about 1/2 a cup of the smoking hot oil right over the spices and the garlic. The hot oil will release the flavor from the spices and garlic and further infuse the oil with it's flavor.Discard the remaining oil and onions or use them for a different recipe.

Toss: Using 2 large forks or gloved hands, mix the carrots with spices and oil. Taste and adjust the seasoning, adding more sugar, vinegar, and cayenne as needed.

Transfer the spicy Korean carrots to a glass or metal container and top with tight fitting lid. Refrigerate until ready to eat. While the carrots are ready to eat immediately, they do taste better after 6-12 hours.

To store: keep the Korean carrots refrigerated for up to a week.

Nutrition

• Calories: 189 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 12 g
• Sodium: 669 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 8 g
• Protéines: 2 g