Stainless steel blade. Carrot, beetroot, radish, cabbage, zucchini, cucumber, apple - using a carrot for Durable plastic. + Recipe. - Superior functionality, excellent handling, and quality design. - After use, wash and dry. Korean carrots you will rub them in a few minutes! Grater knives have sharp sharpening and a special design that will help Cut the carrots or other vegetables for Korean salads Can be washed in the dishwasher. A qualitative and comfortable working surface. Spicy Korean Carrots Yield: 4-6 cups Ingredients for Spicy Korean Carrots 2.2 lbs (1000 g) julienned carrots (julienne using this or this julienne slicer) 1/2 – 1 Tbsp kosher salt (use less if using table salt) 1 Tbsp granulated sugar 2 tsp smoked paprika (or regular) 1/4-1/2 tsp cayenne pepper 1 tsp ground coriander seeds 5 cloves garlic, peeled & pressed 1 tsp freshly ground black pepper 3-4 Tbsp vinegar 1 large onion, diced 2/3 cup virgin olive oil, heated until almost smoking How to make Spicy Korean Carrots – Morkovcha Start by peeling and julienning carrots using a julienne slicer. Now add everything but the olive oil to a bowl (carrots & spices). Mix and set aside. Heat the oil in a skillet, add diced onions and sauté until the onions are golden in color. Move skillet off the heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour 1/2 cup of the hot oil into a measuring cup with a long handle, or a small sauce pot with a long handle. Discard the rest of oil and onions or use them for a different recipe. The oil must be thoroughly heated until almost smoking before adding to the salad. Add the oil into the carrots a bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning. The Spicy Korean Carrots are done and ready to be consumed. It is recommended that the carrots marinate for at least 6-12 hours before eating though, for the best flavor profile. To store, transfer to a closed container and keep in fridge up to a week.