Korean Seasoned Carrot Namul
Carrot namul is one of the five-color banchan Koreans prepare for ancestral rites, where orange represents fire. Julienned thin, the carrots are salted briefly to shed water, then stir-fried with garlic for two to three minutes - just enough to soften the raw edge while keeping an audible crunch. No soy sauce or chili enters the pan; seasoning stays minimal to preserve natural sweetness. A final toss with sesame oil and seeds rounds out this clean, single-ingredient side.
Adjust Servings
Instructions
- 1
Julienne the carrots finely.
- 2
Salt for 3 minutes, then lightly squeeze.
- 3
Heat oil and sauté garlic for 20 seconds.
- 4
Add carrots and stir-fry over medium heat for 2 to 3 minutes.
- 5
Turn off heat and toss with sesame oil and seeds.
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