Bold Spicy Korean Garlic Carrots

Category: Vegetarian Dishes with Worldwide Influence

Ready for a kick? Snap into crunchy carrots tossed in smoked paprika, coriander, black pepper, and cayenne. Fresh garlic adds real zip, and pouring on hot oil means you get all the spicy goodness. There’s vinegar and a hint of sugar to keep things lively. It comes together quickly and chills fast, no gadgets needed. Leave it in the fridge to let the flavors pop even more. Serve cold to show off the color and snap—it’ll be the star on your table as a side or starter.

Monica
By Monica Monica
Updated on Mon, 26 May 2025 13:29:12 GMT
Bright orange carrot strips in a bowl with a pop of fresh green. Pin
Bright orange carrot strips in a bowl with a pop of fresh green. | flavorsfuse.com

Packed with a lively kick and tons of zip, spicy Korean carrots bring brightness from bold spices and plenty of vinegar tang. They're a shout-out to one of Russia’s favorite street foods and super easy to throw together. Great for party buffets, snacking, or if you love crunchy, spicy veggies.

This became my go-to snack after someone brought a big tub to a picnic. I've kept a jar on hand ever since—for last-minute sides or quick bites. People keep asking how to make it.

Tasty Ingredients

  • Julienned carrots: Grab jumbo carrots for the sweetest, longest slices
  • Kosher salt: Pulls water and smooths out all the flavors—be sure to stick with the right measurement or it gets intense
  • Granulated sugar: Makes the tart bits less harsh—pure cane sugar tastes cleaner
  • Fresh garlic, pressed: Gives that signature punch—choose bulbs that are sturdy
  • Smoked paprika: Sneaks in a gentle smoke vibe—use real Spanish if you can find it
  • Ground coriander: Adds a light, lemony twist—whole seeds you grind are worth it
  • Cayenne pepper: Crank up the spice as you like—fresh from a new spice jar hits hardest
  • Black pepper, ground: Spicy with a sharp edge—coarse grind packs the most flavor
  • White vinegar: Brings acidity and helps soften up the slices—pick a clean-tasting bottle
  • Large onion: Sautéed until golden, flavors the oil—look for firm ones
  • Light olive oil: Let’s everything else shine—any strong flavor oil will take over, so keep it mild

Easy Step-by-Step

Chill and Store:
Scoop the carrot mix into a tight-sealing container made of glass or metal. Pop it in your fridge. You can snack immediately but after the flavors mingle overnight, it's crazy good.
Finish and Season:
Toss everything together using gloved hands or a couple of forks. Check the taste and add more vinegar, sugar, or cayenne if you're into extra zing. Every carrot bit should be coated and shiny—the goal is a hot, tangy, slightly sweet bite.
Infuse with Hot Oil:
Bring the onion oil back to almost smoking. Drizzle about half a cup of this over your carrot spice pile. Let it sizzle—the scent jumps out right away. That’s when the magic happens.
Sauté Onion in Oil:
Heat up olive oil on medium in a skillet. Dump in chopped onion, stir often, and wait till they're a deep golden brown. Scoop them out to save for later use—the oil’s the star now.
Mix Up the Spices:
Toss dry spices (salt, sugar, paprika, cayenne, coriander, black pepper) and pressed garlic on top of the carrots. Don’t bother stirring yet—hot oil’s coming up next.
Slice the Carrots:
Peel and cut carrots into skinny matchsticks—about 1/8 inch wide and 4 inches long for best crunch. Use a julienne tool if you’ve got one and dump the pile in a big mixing bowl.
A bowl full of shredded carrots ready to eat. Pin
A bowl full of shredded carrots ready to eat. | flavorsfuse.com

I love how the smoky paprika seems to wake up the whole bowl of carrot strips. It takes me back to summertime cookouts when everyone went back for more. The bright color makes every plate pop.

Storing Made Easy

Pop spicy Korean carrots into a tight-lid container and chill them in the fridge. This keeps them crunchy and lets the flavors mix and mellow. They’ll stay good for five to seven days—actually, they get better with time. Skip the freezer or they’ll turn soggy and lose their crunch.

Subbing Ingredients

Use apple cider vinegar instead of white for some sweetness. Swap sunflower or avocado oil for olive oil if you like. Only got table salt? Use a bit less than the directions say, or just taste and adjust. Don’t skip the smoked paprika—it's key for flavor.

How to Serve

Spoon chilled spicy Korean carrots beside roast chicken, grilled steaks, or right out of the jar for a snack. They make rice bowls pop and taste great wrapped up for some crunchy heat. Want to wow guests? Serve in a big salad spread with fresh bread.

A serving bowl packed with carrots and a spoon ready. Pin
A serving bowl packed with carrots and a spoon ready. | flavorsfuse.com

A Little History

Called morkovcha or Korean salad in Russia, this snappy snack came from the Russian Korean community. Its craveable crunch and spicy-sour flavor made it a hit everywhere—now you’ll find it in delis, stores, and kitchens as a tasty nod to food traditions on the move.

FAQs About the Recipe

→ What’s the secret to the bold taste in these carrots?

It comes from a big hit of garlic, coriander, black pepper, cayenne, smoked paprika, and a quick pour of sizzling oil to wake up the spices.

→ How come you stash the carrots in the fridge before eating?

When you chill them, the oil and spice have time to really soak in, so every bite packs more flavor by the hour.

→ Is it okay to use a machine for the carrots, or do I need to cut by hand?

Go ahead and use a food processor if you’ve got a julienne blade—it makes things quick. But a chef’s knife works just fine if you want to slice by hand.

→ Are these carrots super spicy?

Up to you! Add cayenne if you want extra heat. Taste it and tweak to match what you like best.

→ How long will these spicy carrots last in the fridge?

Pop them in a sealed metal or glass container and they’ll be good for about a week in the fridge.

→ Where do these spiced carrots get their flavor roots?

They’re influenced by bold Korean seasonings with a little nudge from Russian food traditions.

Spicy Garlic Carrots

Shredded carrots tossed with fresh garlic, coriander, and a splash of hot oil. Zingy, spicy, and super refreshing when cold.

Prep Time
20 min
Cooking Time
~
Total Time
20 min
By Monica: Monica

Category: Plant-Based Global

Skill Level: Beginner-Friendly

Cuisine Style: Russian

Yield: 8 Servings

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Lactose-Free

What You'll Need

→ Fresh Produce

01 5 garlic cloves, smashed and peeled
02 1 onion, chopped super fine
03 1000 grams carrots, peeled and cut into skinny sticks

→ Spices

04 1 teaspoon black pepper, freshly cracked
05 1 tablespoon white sugar
06 3 to 4 tablespoons white vinegar
07 1 teaspoon ground coriander
08 2 teaspoons kosher salt (go easy if using table salt)
09 2 teaspoons smoked paprika
10 1/4 to 1/2 teaspoon cayenne pepper

→ Oils

11 160 ml light olive oil (or whatever neutral oil you like)

Step-by-Step Guide

Step 01

Once everything’s mixed, scoop the carrots into a metal or glass container, snap on a lid, and let them chill in the fridge. If you wait between 6 and 12 hours, the taste gets even better.

Step 02

Grab two big forks or throw on some gloves and use your hands to mix the whole carrot thing really well. Take a little bite. If it’s not hitting right, add a dash more vinegar, a pinch more sugar, or a bit of cayenne.

Step 03

Get the oil nice and hot in the skillet (almost smoking is perfect). Pour about 120 ml of that sizzling oil straight over the garlic and spice-topped carrots. This makes everything smell amazing and boosts the flavors.

Step 04

Drop the chopped onion and oil into your skillet over medium heat. Stir until the onion turns golden, then scoop it out and set aside—you won’t need it here anymore.

Step 05

Layer the pressed garlic, vinegar, smoked paprika, black pepper, coriander, sugar, salt, and cayenne all over your stacks of carrot strips.

Step 06

Cut those peeled carrots into really thin, matchstick-sized pieces with a slicer or sharp knife, then dump them into a big bowl.

Step 07

Keep the salad in a tight container in the fridge. Good for about a week.

Additional Notes

  1. Let it sit in the fridge at least 6 hours before digging in. The flavor really amps up.
  2. Hot oil is no joke—pour slowly so you don’t splash yourself.
  3. Set the leftover fried onions aside for other meals if you want.

Essential Tools

  • Sharp knife or julienne slicer
  • Big mixing bowl
  • Pan or skillet
  • Spoon with slots
  • Tight-lid glass or metal container
  • Measuring cups and spoons

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 189
  • Fats: 14 g
  • Carbohydrates: 16 g
  • Proteins: 2 g