Sort ingredients
bethbolen1981
QR Code
Listen
Pdf
Peel and wash the carrots. Hold the carrot firmly in your hands or place it on a flat surface. Run peeler from top to bottom of the carrot pressing firmly until you have even cut slender sticks.
Let the carrot sticks drop into a large bowl. Repeat the process with the remaining carrots.
Place a small skillet on a medium heat. Add sesame seeds and toast them for a minute or two until they start browning. Make sure not to burn the seeds. Remove from the heat and transfer the sesame seeds to a small bowl. Set aside.
Place the skillet back on a heat and add oil. Warm the oil until it starts to shimmer, about 2-3 minutes. Add 2 cloves of finely chopped garlic cloves, stir it for 10 seconds and promptly remove from the heat. (Don't cook the garlic for too long. No need to brown it. You only need 10 seconds for the garlic to release all its flavor into the oil. After 10 second, immediately pour garlic with oil into a bowl with carrots.)
To a bowl with julienned carrots, pour hot oil and garlic. Add cilantro, the remaining garlic clove, sugar, dried coriander, toasted sesame seeds, vinegar, salt and black pepper.
Using salad tongs thoroughly mix the salad. If necessary, adjust salt. If you desire more spiciness, add some more freshly ground black pepper. Leave a Korean carrot salad to marinate for at least 2 hours of overnight.