Korean Carrot Salad Recipes

RUSSIAN CARROT SALAD (KOREAN-STYLE)

Steps:

• Place carrots in a large bowl. Sprinkle garlic over carrots.
• Mix vinegar, sugar, and salt together in a small bowl.
• Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
• Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

KOREAN CARROT SALAD RECIPE

Steps:

• Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.
• Finely chop the onion. In a skillet, heat oil. Once hot, sauté the onions until completely cooked and tender. Remove skillet from heat and mix in minced garlic.
• Once the onions are cooled, add in the pepper, remaining salt, paprika, chili powder, sugar, vinegar, and coriander. Mix well.
• Pour everything over the carrots and toss until completely combined. Refrigerate covered at least 2 hours.
• Add fresh herbs and serve.
• Enjoy, friends.

PICKLED CARROTS

Steps:

• 1: Julienne the carrots (cut into matchstick slivers). Place in a mixing bowl with the sugar and let marinate for 10 minutes: the carrots will soften. Stir in the rice vinegar, scallion, and salt to taste. Add sugar, vinegar, and / or salt to taste: the mixture should be highly seasoned. The salad can be made ahead and stored in the refrigerator. ShareTweetPin11 Shares

EASY SWEET & TANGY UKRAINIAN "KOREAN CARROT" SALAD

Steps:

• Grate or julienne the carrots and place into a large bowl. Sprinkle 1 tablespoon of salt over the carrot and mix thoroughly, using your hands to massage the carrot. Set the bowl aside to rest for ten minutes. The salt will draw the extra water out of the carrot. While the carrot is resting, in a small bowl, thoroughly mix all the other ingredients for the marinade. Using your hands, squeeze the excess water out of the carrots and place the squeezed carrot into another bowl. Pour the marinade over the top of the carrots. Stir thoroughly. Chill in refrigerator for at least four hours, preferably overnight.

KOREAN CARROT AND CUCUMBER SALAD

Steps:

• Combine first 7 ingredients in a large bowl, stirring well with a whisk.
• Add cucumbers and carrots and toss to coat.
• Sprinkle with sesame seeds.

RUSSIAN CARROT SALAD - KOREISKAYA MORKOVKA

Steps:

• Grate the carrots on a fine julienne grater.
• Slice the onions into half circles. Heat the oil in a large skillet and add the onions. Season with salt to taste. Cook on medium low heat for 7-10 minutes, until the onions are golden brown.
• Meanwhile, in a large bowl, season the carrots with salt and ground black pepper to taste. Add the sugar, ground coriander, paprika, cayenne pepper and mix to combine.
• Finely mince or press the garlic cloves through a garlic press and place in the bottom of a large bowl. When the onions are cooked, strain the onions through a fine mesh sieve, pouring the hot oil right over the garlic. You can choose to strain out the garlic as well or even add the garlic to the onions during the last 30 seconds of cooking if you want the garlic to have a much more mild flavor in the salad. The other option is to add in the garlic along with the oil to the carrot salad, mixing all the ingredients to combine. The cooked onions will not be used in the salad. Add them to other recipes.
• Store the carrot salad in the refrigerator. You can serve the salad right away, but for the best results, marinate the salad in the refrigerator at least for a few hours or overnight before serving.
• Mix to combine again before serving the salad. Garnish with fresh herbs.
• Store the salad in the refrigerator for up to a week.

KOREAN CARROT SALAD

Steps:

• Grate carrots in long strips or julienne them on a mandoline. The traditional recipe uses long square shaped carrot strips.
• Dice the onion and crack coriander seeds in a mortar. Heat 2 tbsp of oil in a frying pan and fry the onions with cracked coriander seeds and cayenne pepper over low heat for about 10 minutes until the onions are soft and slightly caramelised.
• In a medium bowl combine salt, sugar, red wine vinegar and minced garlic, add carrots to the marinade and then add cooked onions and spices. Mix well and let it chill in the fridge for 2-3 hours to allow the flavours to meld.

KOREAN CARROT SALAD

Steps:

• Choose large, fresh and juicy carrots and grate them on a suitable grater into long thin sticks. Put the grated carrots in a bowl, season them with cayenne pepper , ground coriander and let them season for 30 minutes.
• Heat the olive oil and add the carrots to it. Crush the garlic with a pinch of salt, add it to the carrots with vinegar. Mix the salad and leave it for 3-4 hours in the refrigerator to get seasoned well.

KOREAN CARROT SALAD RECIPE

Steps:

• Peel the carrots, and julienne them using a mandolin slicer or julienne peeler. You can manually slice them into thin pieces, but using a mandolin slicer will be quicker. The longer the carrot strand, the better.
• Heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.
• Add the salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.
• Pour hot oil and onions onto the carrot mix well. Add vinegar and refrigerate until it's cool you're ready to serve.

KOREAN CARROT SALAD

Steps:

• Julienne carrots and dice onions.
• Mix together carrots, salt, garlic, and lemon juice and set aside while you are prepping the onion.
• Heat oil in a stainless steel pan over medium heat and saute onion with sesame seeds until soft and golden.
• Leave onion and seeds in or discard (I strain them and use in a different recipe) Then add paprika, coriander, cayenne and black pepper to the hot oil and turn off the burner. When the spices start sizzling, and it happens almost immediately, add all that to the carrots, then add the milk thistle and mix well.
• Store in glass containers in the fridge for 3-4 hours or overnight before eating. It will last a long time in the fridge, so this is why I make a large batch of it.

RUSSIAN "KOREAN" SALAD (Корейская Морковь)

Steps:

• In a small pan, over medium heat, saute the onion in one tablespoon of oil until soft; remove from heat and set aside.
• In a large mixing bowl, mix everything together with your hands; adjust seasonings as needed.
• Cover the bowl with a piece of plastic wrap and refrigerate for 4-5 hours before serving. Kept covered and refrigerated, leftover salad remains good for 24 hours.

SPICY KOREAN CARROTS

Steps:

• Shred carrots: Start by peeling and julienning carrots using a julienne slicer.
• Mix: Now to a bowl add everything, but olive oil and onions. Mix and set aside.
• Prepare the oil & onion: 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 saucepot 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.
• 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.
• The Spicy Korean Carrots are done and ready to be consumed. It is recommended that they marinate for at least 6-12 hours before eating though, for best flavor profile. To store, transfer to a closed container and keep in fridge up to a week.