Easy Carrot Kimchi

Ingredients

• 5 large carrots (Sliced into ribbons)
• 0.5 tbsp salt (Use to draw moisture from the carrots; rinse the carrots thoroughly after 30 minutes)
• 0.5 white onion (Cut into thin strips)
• 1 tbsp gochugaru (Korean red chili flakes)
• 1 tbsp soy sauce (The description specifies Momofuku Goods)
• 0.5 tbsp honey (The description specifies Manukora)
• 0.5 tbsp garlic (Minced; the description specifies Dorot Gardens)
• 1 tsp sesame oil
• 0.5 tbsp sesame seeds (The transcript says to add a generous amount; the written description specifies 1/2 tablespoon)

Steps

1. 1

   Slice the five large carrots lengthwise into thin ribbons. A vegetable peeler or mandoline can help create even ribbons. Place the ribbons in a large bowl.

2. 2

   Add 1/2 tablespoon of salt to the carrot ribbons and toss thoroughly so the salt coats them evenly and begins drawing out their moisture.

3. 3

   Leave the salted carrots at room temperature for 30 minutes. Liquid should accumulate in the bowl; this prevents the finished kimchi from becoming watery.

4. 4

   Rinse the carrots thoroughly under cold water to remove the salt. Drain them well, then pat them dry with clean kitchen towels or paper towels.

5. 5

   Cut 1/2 white onion into thin strips and add it to the dried carrot ribbons.

6. 6

   Add the gochugaru, soy sauce, honey, minced garlic, sesame oil, and sesame seeds to the bowl.

7. 7

   Toss the carrots and onion thoroughly until the sauce evenly coats every ribbon. Taste and serve as a side dish or over bowls; the finished mixture should be spicy, savory, nutty, and lightly sweet.

Notes

The recipe is presented as a quick side dish and is suitable for meal preparation or serving over bowls. Rinsing the carrots after salting is important to remove excess salt. No fermentation or cooking time is specified in the source.

Nutrition per serving

• side dish
• Korean-inspired
• vegetarian
• vegan
• gluten-free
• no-cook
• meal prep
• spicy