Korean Carrot Salad
Appetizers • Korean
Description
Korean Carrot Salad
Ingredients
- Carrots 20 oz
- Vegetable Oil 5 fl oz
- Garlic 4 cloves
- Coriander Seeds 1 teaspoon
- Cumin Seeds 1 teaspoon
- Salt ½ teaspoon
- Sugar 2 teaspoons
- Onion 2 heads
- 9% Vinegar 1 tablespoon
- Hot paprika to taste
Step-by-Step Guide
Step 1
Peel the carrots and grate them using a special Korean grater.
Step 2
Add sugar, salt, and vinegar to the carrots. Mix well and let marinate for 1 hour at room temperature.
Step 3
Toast the coriander and cumin seeds in a pan for 1 minute, then grind them in a mortar.
Step 4
Chop the onion and fry it in oil until golden. Pour the resulting oil (discard the onion) over the carrots. Then add the ground coriander, cumin, ground red and black pepper, and garlic pressed through a garlic press.
Step 5
Mix everything well, transfer to a container, and let it steep for 3 hours.
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