Description
Spicy Korean Carrots (Morkim) are a deliciously tangy and spicy side dish, commonly served in Korean cuisine. The carrots are julienned and tossed in a flavorful sauce made with garlic, vinegar, sugar, sesame oil, and a spicy kick from gochugaru (Korean red pepper flakes). This dish is vibrant, crunchy, and full of flavor—perfect as a side or a salad topping.
Ingredients
Scale
- 4 medium carrots, peeled and julienned
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon gochugaru (Korean red pepper flakes) or to taste
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon salt
- 1 tablespoon green onions, finely chopped (optional for garnish)
Instructions
- Julienne the carrots into thin strips using a sharp knife or mandoline slicer. You want them to be thin enough to absorb the flavors of the sauce.
- In a large bowl, combine the sesame oil, rice vinegar, sugar, soy sauce, minced garlic, gochugaru, and salt. Stir until the sugar dissolves and the ingredients are well mixed.
- Add the julienned carrots to the bowl and toss until all the carrots are well coated in the sauce.
- Let the carrots marinate in the sauce for at least 30 minutes, preferably an hour, to allow the flavors to meld.
- Before serving, sprinkle toasted sesame seeds over the carrots for a little crunch and garnish with finely chopped green onions if desired.
- Serve chilled or at room temperature as a side dish or appetizer.
Notes
- You can adjust the spice level by adding more or less gochugaru depending on your preference.
- These spicy carrots can be made ahead of time and stored in the refrigerator for up to 3 days to allow the flavors to develop.
- If you prefer a sweeter version, increase the sugar slightly to taste.
- For extra crunch, you can add some chopped peanuts or roasted almonds as a garnish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (marinate time)
- Category: Side Dish, Korean, Appetizer
- Method: Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 80
- Sugar: 6g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg