Name: Spicy Korean Carrot Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Korean
Ingredients: 1 pound carrots (about 5 carrots); 1 teaspoon salt; ¼ red onion, thinly sliced lengthwise (pole-to-pole), soaked in ice water for 10 minutes; 2 tablespoons apple cider vinegar; 1 tablespoon gochugaru (or other chile powder); 1 teaspoon tamari or soy sauce; 2-3 cloves garlic, finely minced; Pinch of finely ground black pepper, or more to taste (optional); 1-2 tablespoons toasted sesame seeds

Jump to Recipe· 4.2 from 3 reviews

If you love bold flavors and vibrant colors in your meals, you are absolutely going to adore this Spicy Korean Carrot Salad Recipe. It’s a bright, crunchy, and utterly addictive salad that combines thinly julienned carrots with a fiery, garlicky dressing featuring gochugaru. Each bite bursts with tangy, spicy, and umami-packed notes that awaken your taste buds and add a fantastic kick to any meal. Whether you’re new to Korean flavors or a seasoned fan, this salad is a guaranteed crowd-pleaser that’s quick to whip up and perfect for everyday enjoyment.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with three visible layers: a bottom layer of thin, bright orange shredded carrots, a middle layer of thin, curved slices of light purple onion, and small clusters of minced pale yellow garlic placed among two small piles of dark red chili powder on top. The colors contrast sharply, showing fresh, crisp textures. Photo taken with an iphone --ar 4:5 --v 7

Creating this Spicy Korean Carrot Salad Recipe is delightfully simple because the ingredients are few but mighty. Each one plays a starring role, from the crunch of fresh carrots to the depth of garlic and the heat of gochugaru chili powder, making the salad dance with layered tastes and textures.

Carrots (1 pound): The star of the show, providing sweet crunch and vibrant color.
Salt (1 teaspoon): Essential for drawing out moisture and enhancing the carrot’s natural flavor.
Red onion (¼, thinly sliced): Adds sharpness and a lovely contrast when soaked to mellow the bite.
Apple cider vinegar (2 tablespoons): Offers a tangy brightness that balances the spice and sweetness perfectly.
Gochugaru (1 tablespoon): The iconic Korean chili powder that brings smoky heat and subtle fruitiness.
Tamari or soy sauce (1 teaspoon): Injects a savory umami depth to the salad dressing.
Garlic (2-3 cloves, minced): Infuses the salad with aromatic pungency that is simply irresistible.
Black pepper (pinch, optional): Adds a gentle extra layer of spice if you love an all-around kick.
Toasted sesame seeds (optional): Perfect for garnish, bringing a toasty nuttiness and crunch.

How to Make Spicy Korean Carrot Salad Recipe

Step 1: Prepare the Carrots

Begin by peeling and julienning your carrots into the thinnest strips possible, either by hand or using a mandoline slicer. Toss these carrot ribbons with one teaspoon of salt to help soften them slightly while intensifying their natural sweetness. This simple step creates the perfect carrot base for your salad.

Step 2: Soak the Onions

Slice a quarter of a red onion very thin, lengthwise, from pole to pole. Soak these thin onion slices in ice-cold water for about 10 to 15 minutes to mellow their sharp bite, making them easier to enjoy raw in the salad. Then drain them completely before adding to the carrots.

Step 3: Make the Dressing

In a small bowl, whisk together apple cider vinegar, gochugaru chili powder, tamari (or soy sauce), minced garlic, and a pinch of black pepper if using. This dressing is where all the savory, spicy, and tangy magic comes from and will coat the carrots beautifully.

Step 4: Toss and Taste

Pour the spicy dressing over the salted carrots and soaked onions. Toss everything together until well combined, ensuring each carrot strand is generously coated. Take a taste and adjust the seasoning if needed—more tamari for saltiness, vinegar for tang, or gochugaru for heat, depending on your preference.

Step 5: Serve with Flair

Transfer your vibrant Spicy Korean Carrot Salad Recipe to a shallow serving bowl. If you like, sprinkle toasted sesame seeds on top to add an extra layer of flavor and crunch that perfectly complements the salad’s spicy freshness.

How to Serve Spicy Korean Carrot Salad Recipe

A white bowl filled with thin orange carrot strips seasoned with small seeds and a reddish spice, the carrots look fresh and slightly wet. Above the bowl, stainless steel chopsticks hold a small bundle of the carrot strips, showing their thin, long texture. The bowl is placed on a white marbled surface, with a blurred background including a light wooden board and a glass bowl with sliced onions. The colors are bright with focus on the orange and silver chopsticks, photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted sesame seeds is a classic choice that adds a nutty crunch and visual appeal. You can also try fresh chopped cilantro or scallions to introduce more herbal brightness that pairs well with the fiery dressing.

Side Dishes

This salad shines as a side to grilled meats like Korean BBQ beef or chicken, adding a refreshing, tangy contrast. It also works beautifully alongside rice bowls, bibimbap, or as a vibrant topping on tacos or sandwiches for an exciting twist.

Creative Ways to Present

If you’re hosting a gathering, consider serving this salad in individual small bowls or lettuce cups for easy hand-held eating. For an appetizer, pile it high on crisp crackers or cucumber slices for colorful, spicy bites bursting with flavor.

Make Ahead and Storage

Storing Leftovers

This salad keeps wonderfully in an airtight container in the fridge for up to three days. The flavors actually deepen and meld over time, making it an excellent make-ahead dish for busy weeks.

Freezing

Because the carrots are fresh and crisp, freezing this salad is not recommended. The texture will become soggy and lose the bright crunch that makes this Spicy Korean Carrot Salad Recipe so delightful.

Reheating

Since this is a cold salad, there’s no need to reheat. Simply take it out of the fridge and enjoy it as a crisp, refreshing side whenever you want to brighten up your meal.

FAQs

Can I use regular chili powder instead of gochugaru?

You can substitute with other chili powders, but keep in mind that gochugaru offers a unique smoky, slightly fruity flavor that regular chili powder might not replicate. For the authentic taste of this Spicy Korean Carrot Salad Recipe, gochugaru is best.

How spicy is this salad?

The heat level comes from gochugaru, which is moderate and smoky rather than overwhelmingly hot. You can easily adjust the spiciness by adding more or less chili powder depending on your heat tolerance.

Is this salad gluten-free?

Yes, as long as you use tamari instead of regular soy sauce, which often contains wheat. This keeps the salad gluten-free and safe for those with sensitivities.

Can I prepare the salad a day ahead?

Absolutely! In fact, letting it rest overnight allows the flavors to deepen and the carrots to absorb the dressing even better, making the salad tastier the next day.

What’s the best way to julienne carrots if I don’t have a mandoline?

A sharp knife and patience do the trick perfectly. Slice the carrots into thin planks, then cut those planks into matchsticks as thin as possible. The thinner the better for texture and flavor absorption in this salad.

Final Thoughts

This Spicy Korean Carrot Salad Recipe is one of those wonderfully easy dishes that feels special every time you make it. The fresh crunch, fiery heat, and tangy zing come together in such a harmonious way that it will quickly become a beloved staple in your kitchen. I can’t wait for you to try it and watch how it brightens up your meals with its gorgeous color and bold flavor punches.