Korean-Style Carrots (Homestyle)
A light, savory carrot side dish with garlic, cilantro, and a gentle kick. After a quick marinade, the carrots stay juicy and packed with flavor.
- Time
- 20 min
- Serving
- 212 kcal
- Ingredients
- ≈ $0.32
- Protein
- 3 g
Ingredients
- 1 Carrots≈ $1.50 per kg 180 g
- 2 Garlic≈ $10.00 per kg 5 g
- 3 Vinegar 9% 8 ml
- 4 Sugar 6 g
- 5 Ground coriander 2 g
- 6 Chili flakes 1 g
- 7 Sunflower oil 12 ml
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate the carrots1 into thin matchsticks, season with salt, add sugar, and lightly mash by hand.
Stir in rice vinegar, minced garlic2, chopped cilantro, and chili flakes.
Heat the oil in a small skillet for 1–2 minutes until hot but not smoking.
Pour the hot oil over the spices and quickly toss with the carrots1.
Let the dish sit for at least 15 minutes so the carrots1 release their juice and absorb the flavors.
Tips
- Why it works
- Squeeze the carrot with your hands to release the juice and remove excess bitterness. If you don't, it will stay dry and tough.
- Substitutions
- Replace the sugar with 6 g of honey for softness, or the vinegar with 8 g of lemon juice for a bit of tartness.
- Common mistakes
- If you heat the oil until it smokes, the carrot will turn bitter. A burnt smell and dark color will tell you something went wrong.
- Storing and reheating
- Keep for 3 days in the fridge, stirring before eating. Don't reheat, serve cold.
- Serve with
- Serve with a rye bread sandwich and sour cream, or as a side for boiled chicken.
Comments 0
Sign in to leave a comment.
No comments yet.