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Korean Carrot Salad Recipe

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3.9 from 4 reviews

This vibrant Korean carrot salad is a quick and flavorful side dish featuring thinly shredded carrots tossed with garlic, scallions, Korean red pepper flakes, and a zesty lemon dressing. The hot oil poured over the aromatics releases deep flavors, complemented by toasted sesame oil and seeds, creating a refreshing and spicy salad perfect for any meal.

Ingredients

Vegetables

  • 12.5 oz carrots (about 3 large chubby ones)
  • 1 bulb scallion (sliced into small rounds, separated white and green parts)
  • 0.3 oz garlic (finely minced, about 2 medium cloves or 1 tbsp)

Seasonings & Oils

  • ½ tsp coarse sea salt (or more to taste)
  • 2 tbsp avocado oil (or any neutral-flavored oil)
  • 1 tsp gochugaru (Korean red pepper flakes, or more for spicier taste)
  • Pinch ground black pepper
  • 1 tbsp sugar (or coconut sugar)
  • ½ tbsp toasted sesame oil
  • 1 tbsp lemon juice (or more to taste)

Garnish

  • Toasted black and white sesame seeds (for garnish)

Instructions

  1. Trim the carrots: Trim the ends of the carrots. Rinse, scrub, and pat them dry to prepare for shredding.
  2. Julienne the carrots: Using a julienne Y-peeler, shave the carrots into long, thin noodle-like strips. To do this safely, insert a fork into the thicker end of each carrot, hold it with one hand and peel with the other, rotating to shave all sides. You should get about 7.5 to 8 oz of shredded carrots.
  3. Salt the carrots: Place the shredded carrots in a large mixing bowl. Sprinkle with ½ tsp coarse sea salt and gently toss by hand for about 30 seconds. Let them sit for 10 minutes to soften and release moisture.
  4. Prepare aromatics: Finely mince the garlic cloves and slice the scallion into small rounds, separating the white parts from the green.
  5. Heat the oil: In a small heavy-bottomed saucepan, heat 2 tbsp of avocado oil over medium heat until it shimmers, about 6-7 minutes.
  6. Pour hot oil over aromatics: Place the garlic, scallion whites, and 1 tsp gochugaru flakes on top of the salted carrots. Carefully pour the hot oil directly over these aromatics to release their flavors and slightly cook the garlic.
  7. Season the salad: Add a pinch of ground black pepper, 1 tbsp sugar, ½ tbsp toasted sesame oil, and 1 tbsp lemon juice. Gently toss by hand until all ingredients are thoroughly combined.
  8. Serve and garnish: Shape the salad into a small mound with some height on a serving dish. Top with the scallion green parts and sprinkle generously with toasted black and white sesame seeds.
  9. Serving temperature and storage: Serve immediately for the freshest taste, or chill in the refrigerator for a few hours to allow flavors to meld. Store in the fridge for up to 5 days.

Notes

  • Adjust gochugaru amount based on preferred spice level.
  • Using a fork to hold the carrots while peeling ensures safety and efficiency when julienning.
  • Sitting the salted carrots helps soften them and removes excess moisture for better texture.
  • Pouring hot oil over garlic and scallions enhances flavor by gently cooking these aromatics.
  • This salad keeps well refrigerated for up to 5 days, making it great for meal prep.
  • Substitute avocado oil with any neutral oil if unavailable.
  • Can be served chilled or at room temperature depending on preference.

Find it online: https://cookedbygrace.com/korean-carrot-salad-recipe/