The story behind the Korean carrot salad is unique. It is a dish invented by Koreans who, after moving to the Soviet Union in search of work and a better life, were then relocated to Uzbekistan and Kazakhstan. To continue eating Kimchi, they made the best with what they had available, which was carrots. This slightly marinated salad has an amazing sweet/sour/spicy taste. This is MY VERSION, not intended to be the original but just a reinterpretation😊
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Heat the oil, it should be hot but not boiling
Wash and peel the carrots, cut them into very thin strips with a mandoline or a vegetable peeler, you can
Once all the carrots are cut, transfer them to a bowl and add the salt, sugar, spices, and minced garlic, mix well with your hands (use gloves to avoid staining your hands).
Once the spices are well mixed with the carrots, add the hot oil and mix again
Cover with plastic wrap or transfer to a container that can be sealed and put in the fridge. Leave them in the fridge for 24/48 hours before consuming so the flavors will meld together. After 24 hours, it's time to taste this delight.
Mandoline
Vegetable peeler
In the refrigerator for 2 days
You can choose to let it marinate for a maximum of 24 to 48 hours.
Corea del Sud
| Energy (kcal) | 56.2 |
| Carbohydrates (g) | 11.12 |
| of which Sugars (g) | 10.92 |
| Fat (g) | 0.17 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.25 |
| Fiber (g) | 3.1 |
| Sale (g) | 2.48 |
