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.

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.