 |
| Garlic Carrot Bites (Korean) |
Introduction
What led to my adoration for a side of carrots with garlic was a quaint little restaurant in Seoul. Banchan was served on each table with brightly colored pickled and roasted delicacies on little plates: treasures to be eaten quickly. Banchan was served on each table with plates of glossy carrots and carrots roasted in garlic and sesame. Banchan was served on each table with plates of glossy carrots and carrots roasted in garlic and sesame. These sticky bites were perfect with a sip of barley tea. The Garlic Carrot Bites (Korean) was not served, but what I was eating was part of a culture that has banchan, delicacies served on little plates. The little plates were filled with carrots that were crunchy in texture and soft to the taste, salty and sweet.
In this case, the Garlic Carrot Bites recipe will be centered on the idea of a weeknight Garlic Carrot Bites favorite dish. For my readers in the United States, this dish will focus on simple and bold bananas. Garlic Carrot Bites are akin to a Korean-style glazed vegetable dish. The best part is that this dish is easy, quick, has ingredients found in the pantry, and is easy to tweak. You can add it to a bowl of rice as a colorful side dish, serve it as a tapas board snack, or flavored vegan lunch boxes. These carrot bites take a few seconds to prepare and will disappear soon after.
Ingredients
-Use firm carrots to achieve the best texture out of friendly measurements suitable for any home cooks.
-500 grams (1 pound 2 ounces) of carrots, which have their skin removed, and then mudded into 1 centimeter thick quarters (as well as matchsticks) or other forms.
-1-2 tablespoons of neutral oil, be it vegetable oil, grapeseed oil, or even light olive oil (15-30 ml).
-3 garlic cloves, which have been minced or cut into even thinner slices.
-1.5 tablespoons of soy sauce (1.5 tbsp = 22 ml). In this case, Alternatively you could use tamari if you want or need it to be gluten free.
-1 toasted sesame oil at 1 teaspoon (5 ml).
-1.5 tbsp of rice or apple cider vinegar (15 ml).
-1 tbsp of honey or maple syrup (15 grams). You can add as much as you like.
-1 teaspoon of gochugaru or Korean chili flakes (2-3 grams). Alternatively you can add 1-4 teaspoon of normal chili flakes, as well as.
-2 tbsp of scallions, which have been cut (12 g).
-1 tbsp toasted sesame seeds (s).
-A very very small amount of flaky sea salt, as well as cracked black pepper to taste.
-Optional. A small amount of butter (1 tsp) to make it richer, or a light dusting of nori flakes for a burst of umami.
Preparation Steps
-To start, the carrots need to be prepped. These should be cut into matchsticks of even size, and patted dry as well, which is very important, or into 1/2 inch thick 1 cm rounds which should be dried. Place them a reasonable distance apart and have even sized matchsticks. This makes the cooking process much easier. more even and quicker.
-You can put the minced garlic into a heated pan as the oil warms at a medium/ low temperature between 30-200F.
-Into the pan, throw some oil and wait until it gets hot, then sprinkle some garlic in right after until the oil gets hotter. Keep checking so the garlic does not burn.
-Increase the heat to medium as soon as the carrot is placed in the pan. After the pan is hot, put carrot pieces in a line on the pan. Do not move the carrot pieces for three minutes. After, slowly stir it and then let it cook for three more minutes. Let the carrot twigs sit in the pan for the last minute until twigs are hot but not too soft. To caramelize the carrot, let the carrot rest in the pan for a little bit longer.
-In a separate bowl, combine the soy sauce, dyne, and gochugaru to create a sauce. While it’s simmering, pour the sauce on the hot pan and toss the carrot twigs for a while. When the sauce has bubbles and gets thick, the sauce is ready.
-Mix in the chopped green and sesame after the heat is turned off. Adding these ingredients last balances the heats so the green and sesame do not burn. After mixing, season it with a bit of salt. If you want, for a shiny look, stir in some of the butter.
-Take a serving platter then put the carrot bites on it. Before serving, add some sesame seeds and sprinkle green onions on top.
-Serve warm, spiced, or banchan style for added variety and enjoyment. With a side routine, they can also work as a mellow energizing snack.
Tips & Variations
-spice it up a little. a very small spoonful of gochujang, which must be diluted with water, can be added to the glaze for a more authentic and spicier touch to the Korean Garlic Carrot Bites. Gochujang, however, can have a very strong influence, so you must be careful about the quantity you use.
-for those keen on the oven method, you can sprinkle the glaze on the carrot bites so as to roast the rounds of carrots more easily. Try to do this for about 18-22 minutes.
-replacing the butter with maple syrup for a completely vegan meal also works. If you want a milder taste you can use coconut aminos instead of soy sauce.
-also for added texture you can sprinkle with crispy friend shells or add in pine nuts to boot.
-they taste better the longer they sit, reaching 2-3 days in the fridge. These also make great banchan as they can be replenished swiftly.
Closing
Garlic Carrot Bites (Korean) proves that with the right seasonings, carrots or rather any simple kind of vegetables for that matter, can be the new star of the dish. All you need is garlic, sushi roll sauce, soy sauce, and a runner’s touch of sweetness.
This garlic carrot bites recipe is an ideal and quick choice for busy cooks looking for some banchan-style sides or a vibrant addition to a picnic platter. Fun fact: Banchan are meant to be enjoyed together, and so these little carrot rounds are best shared. Try this dish out, share it with others, and be sure to come back for other global recipes! If you would like, I can provide you with ideas for rice bowl pairings or share how to scale the recipe for a larger crowd.