Description
This vibrant dish consists of finely julienned or grated carrots packed tightly into glass jars, mixed with chilies, garlic, herbs, and spices. It is a popular tangy, spicy, and savory carrot salad (historically created by Koryo-saram, ethnic Koreans living in the post-Soviet states) that is marinated or lightly fermented to let the bold flavors soak into the crunchy carrots. It is typically served chilled as a refreshing side dish, appetizer, or relish.
Ingredients & Supplies
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Carrots: 2 lbs fresh carrots, peeled and julienned into long, matchstick-like strips.
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Aromatics: 4 to 5 cloves of garlic, minced.
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Peppers/Chilies: Finely chopped red and green chili peppers or red pepper flakes (to taste).
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Seasonings: 1 tbsp white vinegar, 2 tbsp vegetable oil, 1 tsp ground coriander, salt, and black pepper.
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Herbs: Fresh chopped parsley or cilantro.
Step-by-Step Instructions
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Prep the Carrots: Peel the carrots and use a specialized shredder or mandoline to create long, thin julienne strips. Place them in a large mixing bowl and sprinkle lightly with salt. Let them sit for about 15-20 minutes to draw out excess moisture, then gently squeeze out the liquid.
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Add Spices & Aromatics: Add the minced garlic, chopped chili peppers, and ground coriander directly onto the carrots.
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Hot Oil Treatment: Heat the vegetable oil in a small pan until hot, then carefully pour it over the spices to release their aromatic flavors.
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Mix: Stir in the vinegar, black pepper, and fresh herbs. Toss everything thoroughly to ensure the carrots are evenly coated.
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Pack and Chill: Pack the carrot mixture tightly into clean glass jars. Seal them and place them in the refrigerator for at least a few hours (or overnight) to let the flavors meld before serving.
