Carrot Namul (Julienned Sautéed Carrots)
Carrot Namul (Julienned Sautéed Carrots)
Julienned carrots sautéed with garlic and sesame oil, finished with sesame seeds and spring onions.
2clove
2piece
1l
1tbsp
400g
0.5tsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2clove | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 1l | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 400g | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 1tsp | — | — |
Peel the garlic cloves.
Garlic · 2 clove
Trim the root ends and any wilted outer layers from the spring onions and discard them.
Spring onions · 2 pieceSlice the trimmed spring onions thinly on the diagonal.
Rinse the carrots under cold running water.
Carrots · 400 g
Peel the rinsed carrots.
Julienne the peeled carrots into matchsticks about 5 cm long and 3 mm thick.
Pour the water into the medium saucepan.
Water · 1 l
Bring the water to a rolling boil over high heat.
Add the julienned carrots to the boiling water and blanch until just tender but still with a little bite.
Drain the blanched carrots through the colander.
Pat the drained carrots dry with kitchen paper to remove excess moisture.
Add the sesame oil to the frying pan.
Sesame oil · 1 tbsp
Heat the sesame oil over medium heat until shimmering.
Add the minced garlic to the hot sesame oil in the frying pan.
Sauté the garlic in the hot sesame oil, stirring constantly, until fragrant.
Add the patted-dry carrots to the fragrant garlic in sesame oil in the frying pan.
Sprinkle the salt over the carrots and garlic in the frying pan.
Salt · 0.5 tspStir-fry the salted carrot mixture over medium-high heat, tossing constantly, until the carrots are tender and well coated in the sesame oil.
Add the sliced spring onions to the sautéed carrots with garlic and sesame oil.
Scatter the sesame seeds over the carrot namul with spring onions.
Sesame seeds · 1 tspToss everything together in the frying pan until the sesame seeds and spring onions are evenly distributed.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 clove | | Peel the garlic cloves.⏱ 30sResultPeeled garlic cloves |
| 2 | Peeled garlic clovesstep 1 | | Mince the peeled garlic cloves finely.⏱ 1 minResultFinely minced garlicused in step 15 |
| 3 | 2 piece | | Trim the root ends and any wilted outer layers from the spring onions and discard them.⏱ 30sResultPeeled spring onions |
| 4 | Peeled spring onionsstep 3 | | Slice the trimmed spring onions thinly on the diagonal.⏱ 1 minResultThinly sliced spring onionsused in step 20 |
| 5 | 400 g | | Rinse the carrots under cold running water.⏱ 30sResultRinsed carrots |
| 6 | — | | Peel the rinsed carrots.⏱ 1 minResultPeeled carrots |
| 7 | — | | Julienne the peeled carrots into matchsticks about 5 cm long and 3 mm thick.⏱ 3 minResultJulienned carrotsused in step 10 |
| 8 | 1 l | | Pour the water into the medium saucepan.⏱ 15sResultWater |
| 9 | — | | Bring the water to a rolling boil over high heat.⏱ 5 minResultBoiling water |
| 10 | Julienned carrotsstep 7 | | Add the julienned carrots to the boiling water and blanch until just tender but still with a little bite.⏱ 1 min 30sResultBlanched carrots |
| 11 | Blanched carrotsstep 10 | | Drain the blanched carrots through the colander.⏱ 30sResultDrained carrots |
| 12 | — | | Pat the drained carrots dry with kitchen paper to remove excess moisture.⏱ 1 minResultDried carrotsused in step 17 |
| 13 | 1 tbsp | | Add the sesame oil to the frying pan.⏱ 15sResultSesame oil |
| 14 | — | | Heat the sesame oil over medium heat until shimmering.⏱ 1 minResultShimmering sesame oil |
| 15 | Finely minced garlicstep 2 | | Add the minced garlic to the hot sesame oil in the frying pan.⏱ 1 minResultFinely minced garlic and shimmering sesame oil |
| 16 | — | | Sauté the garlic in the hot sesame oil, stirring constantly, until fragrant.⏱ 30sResultFragrant garlic-sesame oil |
| 17 | Dried carrotsstep 12 | | Add the patted-dry carrots to the fragrant garlic in sesame oil in the frying pan.⏱ 15sResultFragrant garlic-sesame oil and dried carrots |
| 18 | 0.5 tsp | | Sprinkle the salt over the carrots and garlic in the frying pan.⏱ 15sResultSalted carrots with garlic |
| 19 | — | | Stir-fry the salted carrot mixture over medium-high heat, tossing constantly, until the carrots are tender and well coated in the sesame oil.⏱ 2 min 30sResultSautéed carrots with garlic and sesame oil |
| 20 | Thinly sliced spring onionsstep 4 | | Add the sliced spring onions to the sautéed carrots with garlic and sesame oil.⏱ 15sResultSautéed carrots with garlic, sesame oil and spring onions |
| 21 | 1 tsp | | Scatter the sesame seeds over the carrot namul with spring onions.⏱ 15sResultCarrot namul with spring onions and sesame seeds |
| 22 | — | | Toss everything together in the frying pan until the sesame seeds and spring onions are evenly distributed.⏱ 30sResultEvenly combined carrot namul |
| Total Time | 21 min | ||
- Transfer the carrot namul to the serving dish and serve warm or at room temperature.
| Nutrient | Per serving |
|---|---|
| 81kcal | |
| 1g | |
| 4g | |
| 0.6g | |
| 11g | |
| 5g | |
| 3g | |
| 299mg |
Carrot Namul (Julienned Sautéed Carrots)
Julienned carrots sautéed with garlic and sesame oil, finished with sesame seeds and spring onions.
What you’ll doYou will mince garlic, slice spring onions and julienne the carrots, then blanch the carrots until tender-crisp, drain and pat them dry. Next you will bloom the garlic in hot sesame oil, toss in the carrots with salt and stir-fry until glossy and tender. Finish with spring onions and sesame seeds, tossing to distribute evenly.
Ingredients
- Garlic2 clove
- Spring onions2 piece
- Water1 l
- Sesame oil1 tbsp
- Carrots400 g
- Salt0.5 tsp
- Sesame seeds1 tsp