Spicy Korean-Style Carrot Salad, or “Musaengchae,” is a vibrant and zesty dish that beautifully showcases the natural sweetness of carrots, enhanced by a medley of spices and seasonings. This refreshing salad is not only a perfect accompaniment to any meal but also a delightful snack on its own. Its quick preparation and bold flavors make it an ideal addition to your culinary repertoire.
Ingredients
- 1 kg (2.2 lbs) carrots, julienned
- 1 tsp (5 g) salt
- 5 tbsp (75 ml) sunflower oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 tsp (6 g) ground coriander
- 1.5 tbsp (18 g) sugar
- 1 tsp (5 g) black pepper
- ⅓ tsp (1 g) red chili pepper
- 1 tsp (5 g) sweet paprika
- 4 tbsp (60 ml) soy sauce
- 35 ml (2.4 tbsp) vinegar (9%)
- 1 tsp (5 g) sesame seeds, for garnish
Step-by-Step Instructions
1. Prepare the Carrots
To begin, we julienne 1 kg of carrots into thin strips, ensuring uniformity for even marination. We place the julienned carrots in a large bowl and sprinkle them with 1 teaspoon of salt. This step is crucial, as it helps draw out moisture from the carrots, allowing them to soften. We let the carrots sit for about 20 minutes to enhance their texture and flavor.
2. Make the Seasoning
While the carrots are resting, we heat 5 tablespoons of sunflower oil in a pan over medium heat. Once the oil is hot, we add the chopped onion and sauté until it turns golden brown, about 5-7 minutes. After achieving the perfect color, we remove the onion from the oil and set it aside. In the same oil, we briefly sauté the 3 minced garlic cloves for about 30 seconds, just until fragrant. This process infuses the oil with a rich garlic flavor that will elevate the salad.
3. Mix the Spices
In a small bowl, we combine the following spices: 3 teaspoons of ground coriander, 1.5 tablespoons of sugar, 1 teaspoon of black pepper, ⅓ teaspoon of red chili pepper, and 1 teaspoon of sweet paprika. This spice mixture will add depth and warmth to our salad, striking a perfect balance between sweet, spicy, and savory.
4. Combine
Next, we pour the garlic-infused oil over the softened carrots. We then add the prepared spice mixture along with 4 tablespoons of soy sauce and 35 ml of vinegar. Using our hands or tongs, we toss everything together thoroughly, ensuring the carrots are evenly coated with the vibrant flavors. The combination of the warm oil and the seasonings will enhance the overall taste and aroma of the salad.
5. Chill and Serve
To allow the flavors to meld, we let the salad marinate in the refrigerator for at least 1 hour (or overnight for a more intense flavor). Just before serving, we sprinkle 1 teaspoon of sesame seeds over the top as a garnish, adding a nutty finish to the dish.
Serve the Spicy Korean-Style Carrot Salad chilled as a refreshing side dish or snack. Its bold flavors and crunchy texture make it a delightful addition to any meal.
Nutritional Information
This recipe serves approximately 4-6 as a side dish. Each serving contains:
- Calories: 120
- Protein: 2g
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 3g
This Spicy Korean-Style Carrot Salad is not only delicious but also packed with vitamins and nutrients from the fresh carrots. Enjoy this colorful dish that adds a vibrant touch to your dining table!
