Spicy Korean Carrots

  • 2.2 lbs 1000 g julienned carrots (julienne using this or this julienne slicer)
  • 1/2 - 1 Tbsp kosher salt use less if using table salt
  • 1 Tbsp granulated sugar
  • 2 tsp smoked paprika or regular
  • 1/4-1/2 tsp cayenne pepper
  • 1 tsp ground coriander seeds
  • 5 cloves garlic peeled & pressed
  • 1 tsp freshly ground black pepper
  • 3-4 Tbsp white vinegar
  • 1 large onion diced
  • 2/3 cup virgin olive oil heated until almost smoking
  1. How to make Spicy Korean Carrots
  2. Start by peeling and julienning carrots using a julienne slicer.
  3. Now to a bowl add everything, but olive oil. Mix and set aside.
  4. Heat the oil in a skillet, add diced onions and saute until the onions are golden in color. Move skillet off heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour 1/2 cup of the hot oil into a measuring cup with a long handle, or a small sauce pot with a long handle. The oil must be thoroughly heated until almost smoking before adding to the salad. Discard the remainder of oil and onions or use them for a different recipe.
  5. Add the oil into the carrots a little bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning.
for full instructions you can go to :    https://letthebakingbegin.com