“korean style” carrots


8 large carrots
5 tablespoons olive oil
1/2 tablespoons honey
2 tablespoons vinegar
4 cloves garlic
1 large onion
1/2 teaspoon red pepper (or add as desired for spiciness)
1 1/2 teaspoon grated coriander
3 tablespoons salt
Add black pepper to taste


First you wash carrots and clean it, and grate it long wide in thin long pieces (as you can see on my picture). After you are done grating carrots, add 3 tablespoons of salt to it. And slightly mix the carrots with the salt (since it’s very delicate and can break at this point). Leave it covered for 30 minutes. During this process, carrots will have some carrot juice and the texture of it will be very flexible not breakable.
Drain the carrot juice, salt from carrots using strainer. If you think your carrots are too salty, run it under cold water on the strainer. And drain it again.
Mix in vinegar to carrots and let it sit for about 20 minutes to marinade in vinegar.
Meanwhile, heat your skillet adding 5 tablespoons of olive oil in on medium heat. Add onions and cook it until it turns to almost brown color. But make sure you don’t burn it. Than separate onion from oil (you will not need onion in this recipe). But we will need oil later.
Add on top of carrots sugar, coriander, red pepper and black pepper. On top of your spices pour warm olive oil. Than add your finely chopped garlic. Mix it all together. And leave it in refrigerator for about 5 hours. Than it’s ready to serve as a side dish for your meat!

Bon Appetit!


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