Korean Carrot Salad (Morkovcha)

Ingredients

• 1 lb carrot
• 1 tsp kosher salt
• 1 1/2 tbsp sugar
• 2 tbsp white vinegar (see note below)
• 1/2 tbsp Korean chili flakes (gochugaru) (or 1/4 tsp cayenne pepper + 1 tsp paprika)
• 3 tbsp oil
• 1 tbsp minced garlic

Instructions

1. 1

   Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or a sharp knife. Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.

2. 2

   Mix in the sugar, vinegar, and gochugaru (Korean chili flakes). If gochugaru is unavailable, use a combination of cayenne pepper and paprika. Toss everything together well.

3. 3

   In a small pot, heat the oil over medium-low heat and sauté the garlic until it becomes aromatic, ensuring it doesn’t burn. Pour the hot garlic oil over the carrots and mix thoroughly.

4. 4

   The salad can be served immediately or chilled in the fridge for 2 hours to enhance the flavors. For storage, this carrot salad can be kept in the refrigerator for up to 1 week.