Danggeun Bokkeum (Korean Stir-Fried Carrots, 당근볶음)
My notes for this recipe
Danggeun bokkeum is a simple Korean stir-fried carrot side dish. Carrots are affordable, easy to store, and naturally sweet, which makes this an especially practical banchan for everyday meals.
Cut the carrots into thin or slightly thicker strips depending on how you plan to use them. For kimbap, I usually cut them thin so they fit neatly inside the roll. For bibimbap, they can be slightly softer and juicier.
Carrots, oil, and salt are already enough for this recipe. I often use olive oil, but another neutral cooking oil works just as well. Finish with sesame seeds for a simple side dish that works with rice, kimbap, or bibimbap.
How I cook it
Peel the carrots or wash them well. Cut them into thin or slightly thicker strips. For kimbap, I usually cut them thinner. For bibimbap, they can be a little thicker.
Heat oil in a pan over medium-high heat. Add the carrots and stir-fry.
Season with salt. Keep stir-frying until the carrots become soft and a little sweet, but still hold their shape.
If you like, add a little sesame oil at the end. I often leave it out and just use olive oil.
Sprinkle with sesame seeds and serve as a side dish, for kimbap, or as a bibimbap topping.
