Korean-Inspired Carrot Salad

There are many variations of Korean-inspired carrot salad on the internet, but this version is the one I like the most. It captures the essence of holistic eating—vibrant, nutrient-dense, and incredibly satisfying. This salad is a powerhouse of Vitamin A, as carrots are rich in beta-carotene which the body converts to support eye health and a strong immune system.

To create that beauty, begin with finely julienne five hundred grams of fresh carrots using a mandoline or a julienne peeler. If you have a spiralizer, you can create beautiful, longer strings of carrot; they will look very decorative on the plate. Toss these with a teaspoon of salt and let them rest for about ten to twenty minutes, which will helps soften the fibers. Afterwards, squeeze away excess moisture and place them in a heat-resistant bowl to ensure it can safely handle the hot oil.

To build up the flavour add three finely minced garlic cloves and a tablespoon of Gochugaru directly on top of your carrots. You can add more Gochugaru (Korean chili flakes) if you prefer for your salad to be spicier, or you can skip this ingredient entirely if you don't tolerate spicy foods—though I wouldn't recommend that, as it provides such a unique depth of flavor. 

Next in a small pan, heat three tablespoons of neutral oil until it is shimmering but not smoking. Peel and dice one medium onion and add it to the hot oil, frying it until it reaches a nice, golden brown color. This allows the onion aroma to fully infuse the oil. Next, carefully pour the hot oil with the onions directly onto the garlic, Gochugaru, and carrots.

To finish the dish, add two tablespoons of vinegar, a tablespoon of sesame oil, and an optional tablespoon of sugar syrup or sugar for balance. Toss everything together thoroughly. For the final touch, garnish the salad with a generous sprinkle of toasted sesame seeds and fresh chopped scallions from a single stalk of green onion.

While this salad is delicious immediately after preparation, allowing it to sit and marinate in the fridge overnight—or even for a full day—enhances the flavour as the ingredients blend perfectly together. In my version, I mix the oil directly into the salad along with the fried onions; this technique ensures every bite is infused with that delicious onion aroma.

Here is the specified list of things which you will need to make this recipe.

Ingredients

• 500g Carrots

• 1 tsp Salt

• 3 cloves Garlic

• 1 medium Onion

• 1 tbsp Gochugaru (Korean chilli flakes)

• 2 tbsp Vinegar

• 1 tbsp Sugar Syrup or Sugar (Optional)

• 3 tbsp Neutral Oil

• 1 tbsp Sesame Oil

• 1 stalk of Green Onion

• Sesame seeds, for garnish

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