Suninsan, or quick-pickled carrots, is a vibrant and refreshing Korean side dish that's surprisingly easy to make. Its bright orange hue and tangy, slightly sweet flavor make it a welcome addition to any meal, from barbeques to simple rice bowls. The crunchy texture of the carrots perfectly complements the subtle spice and umami notes of the pickling liquid, creating a delightful balance that will tantalize your taste buds. This recipe offers a fast and efficient method, perfect for busy weeknights or when you need a quick and healthy snack. Beyond its deliciousness, suninsan offers a boost of vitamins and fiber, making it a guilt-free indulgence.
This simple recipe uses readily available ingredients and requires minimal cooking time, ensuring a quick and satisfying result. Forget complicated pickling processes; this method delivers perfectly pickled carrots in minutes. Ready to dive into the deliciously easy process of making your own batch of suninsan? Let's get started with the step-by-step instructions below!
Tools Needed
Ingredients
- Carrots: 340g
- Garlic: 2 cloves
- Vinegar
- Honey: 1 tablespoon (or sugar substitute)
- Salt
- Olive Oil
Step-by-Step Instructions
Step 1. Prepare the Carrots
- Cut off the bottom ends of the carrots, peel them, and then thinly slice them. A slicer makes this easier, but a knife works as well. Cut the sliced carrots into thin strips.
Step 2. Salt and Drain the Carrots
- Place the cut carrots in a plastic bag, add salt, mix well, and remove excess air. Seal the bag and let it sit for 10 minutes to release moisture. Then, drain the water.
Step 3. Make the Pickling Liquid
- In a separate bowl, mix the vinegar and honey until the honey dissolves.
Step 4. Marinate and Refrigerate
- Transfer the carrots to a storage container. Pour the vinegar mixture over the carrots and drizzle with olive oil. Mix gently to coat the carrots evenly.
- Cover the container tightly with plastic wrap and refrigerate for at least 1 hour.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Thinner carrot strips soak up the flavor better and are easier to eat.
- Use your favorite type of vinegar and sugar.
- Adding olive oil enhances the flavor and gives a mellow finish.
- Be careful when using a slicer to avoid cutting your hands.
- Allowing the carrots to sit for 10 minutes with salt helps remove bitterness and aftertaste.
Nutrition
- N/A
FAQs
1. How long do quick pickled carrots last?
Quick pickled carrots will last for about 1-2 weeks in the refrigerator, stored in an airtight container. Make sure the carrots are fully submerged in the pickling liquid.
2. Can I use different types of carrots?
Yes! Any type of carrot will work, but smaller, thinner carrots will pickle faster and more evenly.
3. Can I adjust the sweetness or spiciness?
Absolutely! Adjust the amount of sugar or gochugaru (Korean chili flakes) to your preference. Start with the recipe amounts and then experiment to find your perfect balance.
Enjoy your homemade Suninsan! This quick and easy recipe is a perfect way to add a burst of flavor and vibrant color to your meals. With minimal effort, you'll have a delicious and healthy side dish that’s sure to impress.