Korean Style Carrot Salad: Tangy, Sweet & Satisfying Recipe
Discover the vibrant flavors of Korean-style carrot salad! This tangy, sweet, and satisfying recipe is easy to make and perfect as a side dish or light meal. Get the recipe now!
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Cooking tools:
- Mandoline
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Fine-mesh sieve
- Measuring spoon
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
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