Go Back

Spicy Korean Carrot Salad

A vibrant and crunchy salad showcasing the bold flavors of Korean cuisine, perfect as a side dish or banchan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 120
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 3 medium Fresh carrots Grated or julienned
  • 2 tablespoons Soy sauce
  • 3 cloves Garlic Minced
  • 1 tablespoon Sesame oil
  • 1 tablespoon Vinegar or lemon juice
  • 1 teaspoon Sugar
  • Optional: Green onions For garnish
Essential Seasonings
  • Korean red pepper flakes (gochugaru) For authentic spiciness
  • Sesame seeds For a toasted, nutty aroma
  • Fresh herbs (cilantro or parsley) For added freshness
  • Chili oil For extra heat and depth

Method
 

Preparation
  1. Wash and peel the carrots, then create thin shreds by grating or julienning.
  2. Sprinkle the grated carrots with a pinch of salt and let them sit for about 10 minutes to draw out moisture.
Mixing
  1. In a separate bowl, combine soy sauce, minced garlic, sesame oil, vinegar or lemon juice, and sugar until the sugar dissolves.
  2. Add gochugaru according to your spice preference, then mix it with the salted carrots until well coated.
Finishing
  1. For a twist, heat a small amount of oil in a pan over medium heat and briefly stir-fry the coated carrots just to warm them.
  2. Top the salad with sesame seeds and chopped green onions before serving.

Notes

This salad can be made a few hours in advance; just add garnishes right before serving. Store in an airtight container in the fridge for up to 3 days. Adjust spice levels by varying the quantity of gochugaru.