Easy Carrot Kimchi
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A quick, spicy-sweet carrot kimchi made with ribboned carrots, onion, gochugaru, soy sauce, honey, garlic, sesame oil, and sesame seeds. Salting and rinsing the carrots removes excess moisture so the finished side dish stays flavorful rather than watery.
- Time
- 40 minutes
- Equipment
- No cooking needed
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 360 g
- 9 g
- 55 g
- 5 g
- 16 g
- 11 g
- 8 g
- 5 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 470 g before cooking, which is about 115 g per serving.
Steps
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.
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.
Leave the salted carrots at room temperature for 30 minutes. Liquid should accumulate in the bowl; this prevents the finished kimchi from becoming watery.
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.
Cut 1/2 white onion into thin strips and add it to the dried carrot ribbons.
Add the gochugaru, soy sauce, honey, minced garlic, sesame oil, and sesame seeds to the bowl.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 77
- Protein
- 2 g
- Carbs
- 14 g
- Fat
- 3 g
- Fiber
- 3 g
Where the calories come from
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