Korean-Style Carrots
Crispy, spicy carrots with garlic, sesame seeds, and hot oil. Marinate for about 2 hours.
- Time
- 2 h 20 min
- Serving
- 190 kcal
- Ingredients
- ≈ $0.27
- Protein
- 2 g
Ingredients
- 1 Carrots≈ $1.50 per kg 150 g
- 2 Garlic≈ $10.00 per kg 4 g
- 3 Sunflower oil 12 ml
- 4 Vinegar 9% 8 ml
- 5 Sugar 5 g
- 6 Cumin to taste
- 7 Chili flakes to taste
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel and julienne carrots1 into long, thin strips (5–7 cm) or grate them with a Korean-carrot grater; place in a bowl, season with salt, add sugar and vinegar.
Mix the carrots1 and knead by hand for 2 minutes until they release their juice.
Peel and press or finely chop the garlic2, then add it to the carrots1; sprinkle with toasted sesame seeds and chili flakes.
Heat the oil in a small skillet over medium heat for 2–3 minutes until it shimmers but doesn’t smoke.
Pour the hot oil over the carrots1, garlic2, and spices, then stir immediately to coat everything evenly.
Cover and let marinate at room temperature for at least 2 hours, stirring occasionally, until fragrant but still crisp.
Serve cold as a side with rice and meat; store in the fridge for up to 2–3 days.
Tips
- Why it works
- Cut carrots thin so they soften evenly in the vinegar and stay crisp, not mushy. Overcooking turns them limp.
- Substitutions
- Replace sunflower oil with vegetable oil (same amount) or swap chili flakes for ½ tsp cayenne pepper (more heat).
- Common mistakes
- If the oil burns, it tastes bitter. Remove the pan immediately when it starts to smoke.
- Storing and reheating
- Stores 3 days in the fridge. Reheat by microwaving 30 seconds. It’s best cold, though.
- Serve with
- Pair with grilled chicken or as a side to rice bowls for extra crunch and spice.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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