Korean carrots at home

Name: Korean carrots at home
Total time: 4 h
Yield: 4
Cuisine: Russian, Uzbek
Ingredients: Carrots - 500 g; Table vinegar - 15 g; Sugar - 16 g; Salt - 10 g; Vegetable oil - 100 g; Onions - 150 g; Ground coriander - 5 g; Garlic - 20 g

Cookinero 28 Oct 2025

800

This dish is not prepared in either South or North Korea. But it was invented by North Koreans who moved to the USSR before the revolution. In traditional Korean cuisine, radishes, horseradish, and vinegar are used for cold appetizers. But in the new habitats, carrots were the most accessible, and they became the basis of the dish.

How to cook Korean carrots at home

Step 1

Grate the carrots using a special grater for preparing Korean carrots and place in a deep bowl.

Step 2

Add sugar, salt, vinegar, coriander to the grated carrots, mix everything and leave to marinate for 1 hour in a warm place. During this time, the carrots should release a lot of their own juice

Step 3

Fry the onion in heated oil until golden brown.

Step 4

Pour the onion oil over the carrots. Add the chopped garlic and pepper, mix well.

Step 5

Leave the carrots to marinate in the refrigerator for 3 hours.

Korean carrots at home - FAQ About Ingredients, Baking Time and Storage

Can I use regular vinegar instead of white vinegar in this recipe?

Yes, you can substitute with apple cider vinegar or rice vinegar in a pinch, but avoid balsamic or strongly flavored vinegars as they may alter the flavor profile too much. The goal is acidity without overpowering other flavors.

How long will Korean carrots last in the fridge?

Stored in an airtight container, Korean carrots will stay fresh for up to 5-7 days in the refrigerator. The flavors actually meld and improve over the first 24 hours, making it a great make-ahead side dish.

Can I make this recipe without sugar?

Yes, you can omit the sugar or use a sugar substitute like stevia for a lower-carb version. However, a small amount of sugar helps balance the acidity of the vinegar and complements the natural sweetness of the carrots, so you might find the flavor slightly sharper without it.

Can I use pre-minced garlic instead of fresh garlic?

Yes, you can use pre-minced garlic, though fresh garlic will provide a sharper, more vibrant flavor. Use about 1/2 teaspoon of pre-minced garlic per fresh clove the recipe calls for. Remember that pre-minced garlic can be a bit milder, so you might want to add it just before serving to preserve its punch.

Is it possible to make this recipe without onion oil for allergies?

Absolutely. Simply omit the onion and oil-frying step entirely. The dish will still be delicious thanks to the marinade. You could also use a little toasted sesame oil (toasted, not dark) for a bit of nutty flavor without the onion, but use it sparingly as it's potent.

Can I freeze Korean carrots?

It's not recommended. Freezing will significantly change the texture of the carrots, making them much softer and waterier when thawed. The marinade can also separate. It's best enjoyed fresh or stored in the fridge for up to a week.

What can I serve Korean carrots with?

Korean carrots are incredibly versatile! Serve them as a side dish with grilled meats like chicken or steak, alongside other Korean banchan (side dishes), on top of rice bowls, in lettuce wraps, or even as a topping for hot dogs and burgers for a crunchy, tangy twist.

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