Recipes with carrots

286 recipes. Page 7 of 12

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Korean Gochujang Bibim Udon Cup (Spicy Mixed Udon Cup)

Thick udon wears a coat of red gochujang dressing in this cold cup, with raw shredded cabbage and carrot adding crunch against the soft noodles. Oligosaccharide syrup gives the sauce enough body to cling to slippery udon, and vinegar keeps the heat bright rather than heavy. The frozen udon is blanched for just 1 minute so the thick strands keep their spring. Cabbage and carrot are pressed dry with a paper towel first to keep their water from thinning the dressing. Portioned into cups, it is easy to carry and eat by hand, though it tastes best served cold right away before the noodles swell.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Pasta Medium

Soy-Braised Mushroom Ragu Pappardelle

Finely chopped shiitake and button mushrooms stand in for ground meat, and a tablespoon of soy sauce reduced with tomato paste and white wine gives the ragu a salty depth. Mushroom liquid left in the pan is almost always behind a watery sauce. The mushrooms stay on high heat until they stop steaming and brown, and only then does the ragu cling to the wide pappardelle.

🍺 Bar Snacks

Prep 18min Cook 28min 2 servings

Salads Easy

Korean Soybean Sprout Cold Salad

A mustard dressing gives these sprouts a nose-tingling heat, softened by the sweet tartness of vinegar and sugar. Mustard mixed ahead of time develops a sharper pungency. Unlike the usual seasoned bean sprouts, this one is always served cold, and the chill makes both the mustard and the crunch more pronounced. Overcooked sprouts go soft and lose the snap the dish depends on. Because cucumber and carrot carry a lot of water, the cucumber is salted and pressed first to keep the sauce from going thin. Set beside fatty mains like samgyeopsal or bulgogi, it clears the palate.

🥗 Lighter Meals

Prep 15min Cook 6min 4 servings

Asian Medium

Guo Bao Rou (Sweet and Sour Crispy Pork)

Thin slices of pork loin get a thick potato-starch coat and two rounds of frying, which puff the crust into a hard, glassy shell that cracks when you bite. The sauce is just vinegar, sugar, and soy, so it is paler and sharper than the ketchup-red versions common in Korean Chinese restaurants. That tangier style traces back to late-Qing Harbin, where the dish was created to suit Russian guests.

Prep 20min Cook 20min 3 servings

Rice Medium

Korean Seaweed Rice Roll

The spinach is squeezed hard before it is seasoned, the carrot is sauteed to drive off water, and the rice is left to cool a little before it is spread on the seaweed. All three steps are there to keep the gim from going soggy. The finished roll and the knife both get a thin coat of sesame oil before slicing.

Prep 30min Cook 15min 2 servings

Stir-fry Medium

Kottu Roti (Sri Lankan Shredded Flatbread Stir-Fry with Egg)

At Sri Lankan street stalls, kottu is made by chopping roti on a griddle with two metal blades, clattering away; at home a knife and a single pan do the job. The bread soaks up curry powder and soy sauce among cabbage, carrot and egg, and only its edges turn a little crisp.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Soups Medium

Hittsumi (Hand-Torn Wheat Dumpling Soup)

Each piece is stretched so its edges go thin and tender while the center stays slightly thicker and springy, giving two textures in one bite. Hittsumi comes from southern Aomori, and the name points to the pulling and pinching of dough rather than rolling and cutting noodles. The rested bread-flour dough is torn straight into dashi with chicken, burdock, carrot and green onion.

🏠 Everyday

Prep 45min Cook 35min 8 servings

Steamed Hard

Korean Steamed Stuffed Squid

Squid bodies are packed with a filling of glass noodles, ground pork and the chopped tentacles, steamed, then left to cool a little before being cut into thick rounds. Each slice shows a white ring of squid around a dense mosaic of noodles, chives and carrot.

Prep 25min Cook 20min 3 servings

Noodles Medium

Korean Seafood Japchae (Glass Noodles with Shrimp, Squid and Vegetables)

Shrimp and squid take over from meat, bringing two textures to the glass noodles: a springy snap from the shrimp and a firmer chew from the squid. Scoring the squid makes it curl in the heat and leaves a pattern on the surface. Patted dry before they meet a very hot pan, the shrimp and squid sear instead of boiling in their own liquid. The moment the shrimp turn pink and the squid curls, they come out of the pan, rejoining the noodles only at the end. Glass noodles soaked thoroughly before boiling take up the seasoning evenly and turn glossy. Korean holiday tables sometimes swap this in for beef japchae.

Prep 20min Cook 20min 4 servings

Pasta Hard

Soy Galbi Ragu Pappardelle

Short rib cut into 3cm pieces braises with red wine, whole tomatoes and soy sauce for an hour or more, until a spatula presses it apart into shreds. Its collagen melts into a sticky sauce that coats the wide pappardelle, and the soy brings a fermented saltiness ordinary Bolognese lacks.

Prep 25min Cook 90min 4 servings

Salads Easy

Lentil Kale Salad

Lentils and kale make this a salad that eats like a meal. Raw kale is tough and bitter on its own, but working part of the dressing into the leaves first darkens and softens them so they sit easily with the lentils. The lentils come off the heat after 20 to 25 minutes, while they still resist the teeth a little, before they turn to mush. The lemon vinaigrette is thickened with Dijon mustard, which keeps the oil from separating and helps it cling to each lentil. Coarsely chopped walnuts add crunch, and shredded carrot brings sweetness and color.

🥗 Lighter Meals

Prep 15min Cook 20min 2 servings

Asian Medium

Ika Menchi (Coarse Squid and Vegetable Fritters)

Bound only with flour and no breadcrumbs, the squid and vegetable mixture fries to a browned, crisp outside while the knife-chopped tentacles stay springy inside. The dish comes from the Tsugaru region of Aomori and is said to have started in the postwar years as a way to use squid legs left over from sashimi along with vegetable trimmings, and it is still everyday food at markets and prepared-food counters.

Prep 30min Cook 20min 5 servings

Rice Easy

Gimbap-Style Rice Bowl

All the usual gimbap fillings land on a bowl of rice instead of being rolled in seaweed: thin egg strips, sauteed carrot, blanched spinach and torn imitation crab. There is no laver, pickled radish or fish cake here, so the seasoning lives in the rice itself, tossed with sesame oil and salt. Each topping keeps its own section until the bowl is mixed at the table.

Prep 20min Cook 10min 1 serving

Stir-fry Medium

Korean Garlic Scape Chicken Breast Stir-fry

Garlic scapes are crisp with a slight chew, which gives lean chicken breast something to bite against. Oyster sauce and soy leave everything glossy.

🏠 Everyday

Prep 15min Cook 11min 2 servings

Soups Medium

Hikado (Yellowtail and Chicken Soup Thickened with Sweet Potato)

Diced skin-on sweet potato stays in pieces, while raw sweet potato grated in at the end melts into the broth, giving mild sweetness and a rustic body. Hikado is a Nagasaki winter soup, and its name is linked to the Portuguese picado, meaning finely chopped; it is said to have grown out of a stew that arrived through contact with the West and was remade with local fish and vegetables. No flour slurry is used, and with yellowtail and chicken in the same pot, fish and meat flavors overlap.

🏠 Everyday

Prep 30min Cook 30min 4 servings

Noodles Easy

Hakka Noodles (Indo-Chinese Stir-Fried Noodles)

Born in the Chinese immigrant community of Kolkata and now cooked across India, Hakka noodles keep their seasoning spare: soy sauce, a little vinegar and black pepper. Cabbage, carrot and bell pepper are cut into thin strips close to the width of the noodles, so each forkful picks up both evenly, and they spend only a minute or two over high heat to keep their snap.

Prep 15min Cook 10min 2 servings

Pasta Medium

Tortellini in Brodo (Italian Stuffed Pasta in Clear Meat Broth)

In Emilia-Romagna, small stuffed pasta served in a clear meat broth is closely tied to Christmas and holiday meals. This version keeps it quick with store-bought tortellini and chicken broth: finely diced carrot, celery, and onion simmer for 10 minutes just to perfume the liquid, and the broth stays at a gentle bubble so it remains clear. Grated parmesan finishes each bowl.

Prep 20min Cook 20min 2 servings

Salads Easy

Moroccan Carrot Chickpea Salad

Roasting turns the carrots sweeter and softer, with lightly browned edges. Warm cumin, bright lemon, and sweet raisins layer together in the Moroccan style, and chickpeas make it filling. The carrots go into the dressing while still warm so they absorb it as they rest. Thick sticks work best; thin strips burn at the tips before the centers soften.

🥗 Lighter Meals

Prep 20min Cook 5min 2 servings

Asian Medium

Jabu (Simmered Chicken, Tofu, and Vegetables)

Despite a name linked to the liquid that tofu and vegetables release, this simmer from central and eastern Tottori ends with only a shallow layer of broth in the pot. Chicken thigh, firm tofu, burdock, carrot, shiitake, fried tofu pouch, konjac, and Japanese leek cook together in a small amount of soy-seasoned dashi, and the pieces are plated whole rather than ladled like soup.

Prep 25min Cook 30min 4 servings

Rice Medium

Seafood Fried Rice

Shrimp, squid and mussel meat hit the hot pan first, followed by carrot, egg and cold rice in turn. Soy sauce and oyster sauce are measured in teaspoons, enough to season without covering the seafood. Sesame oil goes in only after the heat is off, for its aroma.

Prep 15min Cook 10min 2 servings

Stir-fry Easy

Korean Stir-fried Seaweed Stems

Seaweed stems are thick and springy and crunch audibly when you bite them. Salted stems vary a lot by brand, so after soaking, taste one strand and rinse again in fresh water if it is still too salty.

🏠 Everyday

Prep 15min Cook 8min 4 servings

Soups Hard

Ishikari Nabe Salmon Miso Hotpot

Salmon fillet with skin and bony parts, milt, and loosened roe all go into one pot of kelp stock seasoned with miso in this Hokkaido-style nabe. It is said to come from fishermen near the mouth of the Ishikari River, who dropped fresh salmon pieces and bones straight into miso soup to celebrate a big catch. Root vegetables, konnyaku, tofu, and rolls of blanched spinach wrapped in napa cabbage are arranged in sections around a mound of miso in the center. A final dusting of sansho pepper over the whole pot adds a tingling lift to the miso broth.

🏠 Everyday

Prep 40min Cook 30min 4 servings

Noodles Medium

Houtou Pumpkin Miso Noodles

Wide flour noodles from Yamanashi simmer straight in miso broth with kabocha, potato, daikon, and napa cabbage, leaving the soup thick and slow to cool. In mountain areas poorly suited to rice, houtou long served as a staple, and its lasting warmth means it is eaten most often in winter. Unlike udon, the dough has no salt and the floured strips are never boiled on their own, which leaves their starch to thicken the pot.

Prep 50min Cook 35min 5 servings

Salads Medium

Chilled Mustard Pork Trotters

Cold slices of pork trotter are topped with jellyfish, cucumber and carrot and dressed with a mustard and vinegar sauce sharp enough to sting the nose. Chilling the sauce ahead of time makes it all the more refreshing.

🥗 Lighter Meals

Prep 20min Cook 10min 3 servings