Well flavored,slightly spicy, and vibrant Korean carrot salad.This salad was popularized by ethnic Koreans all over Russia,Ukraine,and Central Asia.It always been a staple salad at all Slavic weddings,parties,and holidays.
This recipe came from my mother who was selling this salad along with Kim Chi salad at a local farmers market back in Tajikistan.Korean ladies tought her how to make it the authentic way. Adding sugar is optional. My mom doesn’t add sugar.
8 carrots peeled
1/2 carrot sliced in half
1 cup oil *
2 tbs white sugar (optional)
1 tbs salt or +/- to taste
6-8 cloves garlic crushed
1 teaspoon ground or coarsly ground coriander seeds.
1/4 cup white vinegar
1 dry red chili pepper
1 teaspoon black pepper
red chili pepper flakes or cayenne pepper (optional)
Chopped fresh cilantro (optional)
* Use non flavored oil such as canola,vegetable,corn,grape seed or light olive oil.
Shred carrots using a thin julienne slicer.
Add salt and sugar. Mix well using your hands .
Pour oil in to a small pan (preferably deep one).
Place chili pepper,sliced carrot and onion in the oil ( sliced side down).
Heat it well on medium-high heat until 1/4 of onion is black and the oil is boiling *
Meanwhile,add garlic,vinegar,black pepper,coriander,and hot peppers (if you prefer your salad to be spicy) to carrots.
Carefully Pour hot oil allover carrots making sure to pour some over garlic.
Quickly and carefully remove and discard onion and chili pepper.
Mix with your hands.
Adjust seasonings if needed.
This salad has to be refrigerated at least 12 hours before serving.
Add fresh cilantro to the salad if desired.
Can be stored in a well covered container up to 10 days.
More from food