Korean Carrot Salad

Korean Carrot Salad

Carrots tossed with caramelized onions, spiced with coriander and chili.

Korean Carrot Salad

Serves 2-3

Korean by way of Central Asia. This dish is typical of the cuisine developed by Koreans who live in the former Soviet Union.

Recipe Tips:
1. If possible make this salad one day ahead.
2. The salad can be easily doubled to feed a larger crowd.
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Ingredients

681g (1.5 lbs) carrots, julienne

300g (1 large) onion, thinly sliced with the grain

1.5 T olive oil

1 T vegetable oil

7g (1.5 t) ginger, minced

6 garlic cloves, minced

2 t sugar

1.5 t ground coriander

1 t ground black pepper

0.75 t gochugaru - optional

0.75 t kosher salt

0.25 t MSG

3 T vinegar

1.5 t soy sauce or yondu

0.50 t sesame oil

Garnish

2 T cilantro, chopped, optional

Sesame seeds

Recipe Know-how

1.      In a large saute pan heat oils on medium-high.

  • Add onions and cook until golden stirring occasionally, about 5-6 minutes.

  • Reduce the heat to medium.

  • Add the ginger and garlic, saute 30 seconds

  • Add the dry spices and saute for 45 seconds longer.

  • Turn off the heat and add 1 T of the vinegar, soy sauce and sesame oil stirring well to combine.

  • Add the carrots and remaining vinegar to the pan tossing to coat completely.

The heat of the pan will wilt the carrots very slightly.

  • Pour the salad into a large bowl and refrigerate overnight or 2 hours minimum.

2.      Toss with cilantro before serving. Serve cold or at room temperature.

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