Modu Recipes

Ttukdak Hyung's Carrot Rape

A French-style carrot salad made by salting julienned carrots to remove moisture, then tossing them with whole grain mustard and olive oil for a sweet and tangy flavor.

🙋 Recommended for

  • ⭐ Those who usually dislike carrots but want to enjoy them in a delicious and refreshing way
  • ⭐ Anyone looking for a tangy pickled vegetable filling for sandwiches or gimbap
  • ⭐ People who need a clean, light side dish to accompany rich meat dishes

Ingredients needed 🛒2 servings

  • 1~2 carrots
  • seasoned salt, to taste
  • whole grain mustard
  • lemon juice
  • olive oil
  • stevia
  • black pepper, to taste

Recipe 🍳

  1. Wash the carrots thoroughly, then use a peeler or mandoline to julienne them into thin, even strips.
  2. Sprinkle seasoned salt evenly over the julienned carrots, toss to coat, then place in a colander and let sit for about 30 minutes to drain excess moisture.
  3. After 30 minutes, transfer the drained carrots to a bowl.
  4. Add whole grain mustard, lemon juice, olive oil, stevia, and black pepper to the bowl in the specified amounts, and mix well.
  5. Store the finished carrot rape in an airtight container in the refrigerator, allowing it to age and develop flavor when served cold.
  1. Thinly julienne the carrots, sprinkle with seasoned salt, and let sit for 30 minutes.
  2. Drain the salted carrots and place in a bowl.
  3. Add whole grain mustard, lemon juice, olive oil, stevia, and black pepper, and toss to combine.

Cooking tips 💡

  • Be sure to remove the liquid released from the carrots after salting so the dressing coats them well rather than pooling.
  • You can substitute sugar, oligosaccharide syrup, or honey for the stevia.
  • For deeper flavor, let it mature in the refrigerator for at least half a day before eating rather than serving immediately.

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carrotseasoned saltwhole grain mustardlemon juiceolive oilsteviablack pepper
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