Korean Carrot Salad Recipe

Yield : 6 small servings as an appetizer or 4 servings as a side dish to accompany a main course
Heat Scale : Medium

This is a popular appetizer in Primorskii Krai (Russia’s maritime territory), reflecting the Korean influence on the cuisine of that region. Korean vendors in the markets of Vladivostok and Ussuriisk sell this spicy salad ready made, in clear plastic tubes, and Russians who live in proximity to Koreans have incorporated this recipe into their own culinary repertoire.

Ingredients :

• 1 pound carrots, peeled and grated lengthwise into long, thin strips
• 1¹/₂ teaspoons (7.5 mL) ground cayenne
• ¹/₂ teaspoon (2.5 mL) salt
• 3 tablespoons (45 mL) sunflower seed oil
• 2 large garlic cloves, peeled and put through a garlic press
• 1 green onion, white and tender green parts, finely chopped

Method :

1. Put the grated carrots in a medium heatproof bowl. Make a well in the center of the carrots, pushing them aside so you see the bottom of the bowl. Put the cayenne pepper and salt into this well.
2. In a small skillet, heat the oil over medium-high heat until it is very hot. Pour the hot oil over the spices in the bowl, stirring rapidly to mix them into the oil. Stir the pressed garlic into the oil. Then stir the seasoned oil into the grated carrots until well combined. Add the chopped green onion and toss to mix well.
3. Cover and refrigerate until needed. This salad tastes best if you make it a day in advance, so the flavors develop fully. Let the chilled carrot salad sit at room temperature for 30 minutes before serving.