Dive into the vibrant world of Korean cuisine with this irresistible Tangy Korean Carrot Salad! This refreshing and surprisingly simple side dish is a staple in Korean households, offering a delightful balance of sweet, tangy, and subtly spicy flavors. The crunchy texture of the julienned carrots, perfectly complemented by a zesty dressing, makes it an addictive addition to any meal, from BBQ feasts to light lunches. Forget bland salads – this one is bursting with character and ready to elevate your culinary experience.
The secret to this salad's success lies in the perfectly balanced, homemade dressing that coats every strand of carrot. Its unique flavor profile comes from a carefully measured combination of simple ingredients you likely already have in your pantry. Ready to create this culinary masterpiece? Let's jump into the easy step-by-step instructions and make this tangy Korean carrot salad together!
Tools Needed
- Mixing bowl
- Knife
- Mandolin slicer (optional)
- Microplane grater
- Strainer
Ingredients
- Carrots: 150g
- Coarse sea salt (Chunam): 0.5 tbsp
- Brown rice vinegar: 1 tbsp
- Brown sugar: 0.5 tbsp
- Salt: 2 pinches
- Garlic: 1/4 tsp (freshly grated)
- Lemon zest: a little bit
- White pepper: 1-2 dashes
- Suki dasha (beef bouillon powder) or Yandu or MSG: 1/4 tsp (optional)
- Red onions: less than 1/10th of a medium-sized onion (thinly sliced)
- Green onions (scallions, green part only): 1 tbsp
- Sesame seeds: a little bit (optional)
- Cold water: null
- Kim seaweed (for serving): null
- Korean rice (for serving): null
- Avocado (for serving): null
- Gochujang (fermented red pepper paste, for serving): null
- Kimchi (for serving, optional): null
Step-by-Step Instructions
Step 1. Prepare the Carrots
- Cut carrots into thin strips. Cut the bottom of the carrot to stabilize it before slicing.
- Add carrots to a bowl and toss with 0.5 tbsp of coarse sea salt. Let it sit for 20 minutes.
- After 20 minutes, rinse the salted carrots under cold water to remove excess salt. Drain the carrots using a strainer.
- Let the drained carrots sit for 5 minutes to remove excess water.
Step 2. Make the Dressing
- Combine 1 tbsp vinegar, 0.5 tbsp brown sugar, 2 pinches of salt, 1/4 tsp grated garlic, lemon zest, 1-2 dashes of white pepper, and 1/4 tsp suki dasha (optional).
- Add thinly sliced red onions and 1 tbsp of chopped green onions to the dressing and mix well.
Step 3. Combine and Serve
- Pour the dressing over the carrots and toss to combine. Add sesame seeds (optional).
Step 4. Optional Serving Suggestions
- (Optional serving suggestion) Serve the salad on toasted seaweed with Korean rice, avocado, and a touch of gochujang. Add kimchi for extra flavor.
Read more: Easy Korean Cucumber Kimchi (Oi Sobagi) Recipe
Tips
- To prevent carrots from rolling while cutting, cut off the bottom to create a stable base.
- When zesting lemon, use a single, short movement in one spot to avoid getting the bitter white pith.
- The salad dressing can be made hours or even a day ahead of time.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Yes! The flavors actually meld better if you make it a few hours in advance. Store it in an airtight container in the refrigerator.
2. What can I substitute for the rice vinegar?
Apple cider vinegar or white wine vinegar can be used as substitutes, but the flavor will be slightly different. Rice vinegar offers a unique sweetness and mildness.
3. Can I adjust the spice level?
Absolutely! Start with less gochugaru (Korean chili flakes) and add more to your liking. If you prefer a milder salad, omit it altogether.
This Tangy Korean Carrot Salad is a testament to the power of simple ingredients transformed into something truly special. Its bright flavors and satisfying crunch make it a perfect side dish for any occasion, guaranteed to impress your family and friends. So go ahead, try this recipe and experience the deliciousness of Korean culinary tradition!