Spicy Korean Carrots with Garlic, Coriander, and Hot Oil
Julienned carrots tossed with garlic, coriander, and hot oil for bold flavor. Chilled for the perfect vibrant appetizer.
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Cooking tools:
- Julienne slicer
- Garlic press
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Skillet
- Slotted spoon
- Fork
- Stove
- Measuring cup
- Airtight container
Ingredients
- 1000 grams carrots, peeled and julienned
- 1 large onion, finely diced
- 5 cloves garlic, peeled and pressed
- 3 to 4 tablespoons white vinegar
- 2 teaspoons kosher salt (reduce if using table salt)
- 1 tablespoon granulated sugar
- 2 teaspoons smoked paprika
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 teaspoon ground coriander seeds
- 1 teaspoon freshly ground black pepper
- 160 millilitres light olive oil (or other neutral oil)
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