Spicy Korean Carrot Salad

This is Mama Miche, and today in my magic kitchen: Spicy Korean Carrot Salad

Bright, bold, and beautifully simple, this Korean carrot salad balances natural sweetness with a fiery tang. Crunchy carrots soak up a dressing with garlic, apple cider vinegar, gochugaru, and tamari, then get finished with nutty toasted sesame seeds. Perfect as a side dish, it provides a fresh contrast to rich mains.

Make this, and let Mama Miche make your kitchen magic. MMMK, let's eat!

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Tools

• Large chef knife 

• Cutting board or mat

• Mandolin

• Measuring spoons

• Bowls

Ingredients

Makes 8  servings

• 1 pound carrots, about 5 large carrots

• 1 teaspoon salt

• ¼ red onion

Dressing

• 2 tablespoons apple cider vinegar

• 1 tablespoon gochugaru or other chile powder

• 1 teaspoon tamari or soy sauce

• 2-3 cloves of finely minced garlic 

• pinch of finely ground black pepper

Garnish

1-2 tablespoons toasted sesame seeds

Directions

Prep Time: 30 minutes

• Thinly slice onion lengthwise and soak it in ice water for 10 minutes

• Julienne carrots on a mandolin or by hand to the thinnest julienne you can. 

• Toss carrots with 1 teaspoon salt.

• Completely drain the onions and add them to the bowl with the carrots.

• Combine vinegar, gochugaru, soy sauce, minced garlic, and black pepper in a small bowl.

• Pour dressing over carrots and onions and toss. Taste and adjust the seasoning if needed.

• Transfer to a shallow serving bowl. 

• Garnish with toasted sesame seeds

Notes

1. Depending on the actual amount of carrots, you may need more tamari or salt, apple cider vinegar for tartness, or gochugaru for heat.

2. Sesame seeds are technically optional, but add them. Trust the process.

3. To make the TikTok Trending Korean Carrot Salad, modify the following: Omit red onion and tamari, and increase the ACV to 3 tablespoons. Substitute gochugaru with cayenne and add ¼ cup olive oil and 1 teaspoon coriander.