Savory Carrot Rapees with Garlic Oil
A tangy, crunchy side dish made by tossing salted shredded carrots in hot garlic-infused olive oil and vinegar seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish draws out rich savory flavor by salting shredded carrots to drain their moisture, then tossing them in hot garlic oil and a vinegar dressing. The pleasantly crunchy texture makes it wonderful not only as an everyday side dish, but also as a filling for gimbap and sandwiches.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
- Keeps
- 10 days
Ingredients
Ingredients
- Carrot9, 1.5 kg (medium, after cleaning)
- Salt2 tbsp
Seasoning
- Olive oil2/3 cup
- Minced garlic5 tbsp
- Sugar2 tbsp
- Vinegar5 tbsp
- Ground black peppera little
- If you do not like olive oil, you can use vegetable oil instead.
- The carrots were quite sweet, so I reduced the amount of sugar significantly; taste it and adjust to your preferred balance of sweet and tangy.
Steps
Prepare the ingredients
Prepare 9 medium-sized carrots.
Slice the ingredients
Wash the carrots thoroughly, peel them, and finely julienne them or shred them using a mandoline.
Salt the carrots
Place the carrots in a bowl, add 2 tbsp of salt, and let salt for about 20 to 30 minutes. Toss them once or twice in between so they salt evenly.
Once they have softened and reached an easy-to-chew texture, drain the moisture in a sieve without rinsing.
Season
Return the carrots to the bowl, add 5 tbsp of vinegar and 2 tbsp of sugar, and mix together first.
Combine 2/3 cup of olive oil and 5 tbsp of minced garlic, and simmer for about 20 seconds so it bubbles without burning to make the garlic oil.
If you do not like olive oil, you can use vegetable oil instead.
Pour the hot garlic oil directly into the bowl and mix well using an utensil since it is hot.
Add a little ground black pepper as well.
The carrots were quite sweet, so I reduced the amount of sugar significantly; taste it and adjust to your preferred balance of sweet and tangy.
Finish
The Carrot rapees that you can enjoy like a side dish is finished.
It is really simple and easy to make.
You can eat it right away, but it tastes even better once chilled in the refrigerator.
If you make a large batch and divide it into portions for 2 to 3 days, it keeps safely in the refrigerator for about 10 days.
I rolled gimbap packed generously with this Carrot rapees, and the crunchy texture and subtle aroma of garlic truly captivate the appetite.
I hope you have a delicious and happy holiday.
Ppunwife's tips
- Once they have softened and reached an easy-to-chew texture, drain the moisture in a sieve without rinsing.
- You can eat it right away, but it tastes even better once chilled in the refrigerator.
- If you make a large batch and divide it into portions for 2 to 3 days, it keeps safely in the refrigerator for about 10 days.
FAQ
Can I use a different oil instead of olive oil?
If you dislike the distinct aroma of olive oil, you can replace it with regular vegetable oil.
Should I rinse the salted carrots in water?
Do not rinse them in water; simply place them in a sieve and lightly shake off the moisture.
How many days can it be stored in the refrigerator after making?
If you divide it into airtight containers in 2- to 3-day portions, you can keep and enjoy it in the refrigerator for about 10 days.
