I love how this spicy Korean carrots recipe transforms humble carrots into a bold, flavor-packed side. The mix of garlic, rice vinegar, hot oil, and spices creates a kick that elevates any meal, from grilled meats to pilafs. It’s fresh, fiery, and ideal for a unique twist. I’m vibing.

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I recently discovered spiced up carrots that totally blew my mind. This side dish uses 1 pound carrots, peeled and julienned, along with some garlic (3 cloves minced) and 1/2 cup rice vinegar which give it a tangy, exciting flavor.

I’ve added 2 tablespoons of sugar and 1/2 teaspoon salt to balance the tartness, while 1 teaspoon ground coriander seeds and 1/2 teaspoon red chili flakes (gochugaru) give it that fiery kick. I also mix in 3 tablespoons hot oil—heated with red chili flakes—for a smoky notes, plus a splash of sesame oil.

These ingredients work together creating a dish thats not only delicious but also a nutritious side with vitamins and minerals from the carrots. It’s a dish that goes great with any grilled meat, fish, or pilaf.

I love how this recipe brings a healthy twist to Korean food classics while keeping it so easy to follow.

Why I Like this Recipe

I really love this recipe for several reasons. First, I enjoy how the spicy kick from the garlic and red chili flakes really wakes up the carrots and makes every bite exciting. Second, its so simple to put together—just peel, chop, mix, and let it chill for about 30 minutes—and i can whip it up in no time. Third, i like how it goes with almost anything, whether i’m grilling some meat or having a simple pilaf, it makes the meal feel complete. And finally, i dig that the mix of tangy rice vinegar, a hint of sugar, and the toasted sesame oil gives it a unique flavor that just sticks with you.

Ingredients

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Carrots are crunchy, rich in fiber and vitamin A, makin’ ’em a healthy base.
Garlic adds a pungent flavor and important nutrients, supportin’ a strong heart.
Rice vinegar gives the dish a tangy, slightly sweet kick, helpin’ to balance flavors.
Red chili flakes add heat and extra intensity, making our dish awfully spicy.
Sesame oil gives a nutty aroma and silky finish, boostin’ the overall flavor.
Cilantro brings a fresh pop and herbal brightness, helpin’ to cut the spice.

Ingredient Quantities

1 pound carrots, peeled and julienned

3 garlic cloves, minced

1/2 cup rice vinegar

2 tablespoons sugar

1/2 teaspoon salt, or to taste

1 teaspoon ground coriander seeds

1/2 teaspoon red chili flakes (gochugaru)

3 tablespoons hot oil (made by heating vegetable oil with a pinch of red chili flakes)

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds (optional)

2 tablespoons chopped fresh cilantro (optional)

How to Make this

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1. Peel and julienne the carrots then mince the garlic.

2. In a big bowl, mix the rice vinegar, sugar, salt, ground coriander seeds, and red chili flakes.

3. Add the carrots and garlic into the bowl and toss them well so that all the pieces are covered.

4. Heat the vegetable oil in a small pan with a pinch of red chili flakes until it’s really hot to make the hot oil.

5. Carefully pour the hot oil into the bowl over the carrots mixture.

6. Drizzle in the sesame oil and mix everything together.

7. If you like, toss in the toasted sesame seeds and chopped cilantro.

8. Let the salad sit for about 30 minutes in the refrigerator so the flavors can all blend together.

9. Give it a good stir before serving.

10. Serve with your grilled meats, fish or pilaf and enjoy this spicy Korean twist on carrots!

Equipment Needed

1. Vegetable peeler – for peeling the carrots
2. Chef’s knife – to julienne the carrots and mince the garlic
3. Cutting board – to safely prep the carrots and garlic
4. Large mixing bowl – to combine the dressing and veggies
5. Measuring cups and spoons – for the rice vinegar, sugar, salt, and spices
6. Small pan – for heating the vegetable oil with red chili flakes
7. Stirring spoon – to mix and toss the ingredients together
8. Refrigerator – to chill the salad for 30 minutes before serving
9. Serving plate or bowl – to serve the final dish with your other meals

FAQ

Q: How spicy is this recipe? A: It has a pretty good kick from the red chili flakes and hot oil, but you can always cut back a little if you dont like too much heat.

Q: How long should I let the carrots marinate? A: Ideally, let them sit for at least 30 minutes to an hour. If you have time, marinate them overnight in the fridge for even better flavor.

Q: Can I use a different kind of vinegar? A: Sure, you can swap out rice vinegar for apple cider vinegar, but know that it might change the taste a bit from the authentic korean style.

Q: Can I adjust the sugar and salt in this recipe? A: Yes, definitely! If you prefer less sweetness or salt, start with a bit less and add more gradually according to your taste.

Q: How do I make the hot oil? A: Just heat some vegetable oil in a pan with a pinch of red chili flakes and let it infuse the oil with heat and flavor before mixing it with the rest of the ingredients.

Spicy Korean Carrots Recipe Substitutions and Variations

If you dont have rice vinegar, apple cider vinegar or white wine vinegar works just fine
You can swap the sugar with honey or even maple syrup if thats what you have on hand
If youre out of coriander seeds, a pinch of ground cumin or caraway seeds can be a good alternative
Instead of gochugaru, try crushing red pepper flakes or a little cayenne pepper for a kick
For the hot oil, you can make your own extra by heating up any neutral oil with a few extra red pepper flakes

Pro Tips

1. Make sure your carrot strips are evenly cut so all pieces soak up the flavors the same.
2. Be super careful when pourin the really hot oil over the mix—it’s hot and could splash, so take your time.
3. Let the salad chill in the fridge for about 30 minutes so all the tastes really blend, and don’t rush it.
4. Feel free to tweak the spice amounts a little bit if you want it more or less spicy—experiment until you find the perfect balance.