An easy, healthy and crunchy salad!
This is an ideal side dish to accompany other Korean dishes. It keeps well in the fridge for several days, doesn’t take too long to put together and goes well with pretty much anything!
Servings
2
Prep time:
15min
Cook time:
5min
Difficulty:
Easy
Ingredients
- 350g carrots
- 2 garlic cloves
- 1 small onion
- 1 tbsp caster sugar
- 1 tbsp white vinegar
- 1 tbsp dried corriander
- 1 tbsp dried parsley
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- 1 tsp gochagaru
- 1 tsp salt
- 1 tsp ground pepper
We used a mandoline slicer to julienne the carrots- it is perfect for recipes such as this as it certainly saves time and makes the prep easier. You can also use a food processor with a grater attachment.
This recipe uses some gochugaru- so the dish has a bit of a kick. Feel free to use less gochugaru if you prefer.
Step by Step Instructions
Step 1
Peel and julienne the carrots (cut into matchsticks) and then add to a bowl.
Step 2
Heat the oil in a pan. Whilst heating, dice the onion, then add to the pan once hot. Cook the onions until translucent and cooked through- this should only take a few minutes. Mince the garlic cloves and add to onions, allow to cook briefly for around a minute.
Step 3
Remove from the heat and let cool. Once cooled, transfer to a bowl and add in the ground pepper, salt, gochugaru, caster sugar, white vinegar, dried herbs and sesame oil. Stir well.
Step 4
Pour the sauce over the carrots, ensure the carrots are evenly covered in the sauce. Refrigerate for several hours prior to serving, ideally if possible 6 or so hours. Enjoy!
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