Recipe 15 min (plus 2½ hours resting time)Preparation Time 5 minCooking Time


15 min (plus 2½ hours resting time)Preparation Time 5 min Cooking Time

About this Recipe

This dish is widely known in the former Soviet Union as “Korean carrots.” Though not a Korean dish, it is believed to have originated among ethnic Koreans in Eastern Russia, quickly becoming wildly popular as an accompaniment to any meal. There are two keys to the dish: first, properly julienned carrots (use your knife skills or a mandoline), and second, making sure the oil is good and hot when you add it to the carrot mixture. Both steps require careful attention!

The Benefits

Carrots are loaded with beta-carotene, a precursor to eye and skin-friendly vitamin A. They also are high in fiber that can help lower cholesterol, balance blood sugars, and promote regular bowel movements. Spices such as black pepper, coriander seeds, and cayenne are full of antioxidants while vinegar is a great digestive. Quercetin in onions helps combat oxidative stress.


  • 1 lb (450g) carrots, julienned
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 2 Tbsp (30 ml) cider vinegar
  • 1 Tbsp (15 ml) honey
  • 1 tsp smoked paprika
  • 1/2 tsp coriander seeds, toasted and coarsely ground
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne
  • 1/3 cup (80 ml) neutral oil (such as avocado or grapeseed)
  • 1 small onion, slivered


  1. Step 1
    Combine the carrots and salt in a colander over a bowl, toss well to combine, and let sit for 20 to 30 minutes. Squeeze and shake the carrots well to get rid of excess moisture, then transfer them to a large, heatproof bowl. Add everything except the oil and onion and mix thoroughly.
  2. Step 2
    Put the oil in a skillet on medium heat and when it begins to shimmer, add the onion. Sauté the onion until golden but not brown, about 5 minutes, then add the hot oil and onions by the spoonful to the carrots, tossing between spoons of oil to distribute the heat evenly. Let cool, then cover and store in the fridge for at least 2 hours (overnight is even better).

Substitutions: Any dense vegetable, from daikon to winter squash, would likely enjoy this hot oil treatment

Zero Waste: Add carrot trimmings to the stock pot.