Produce
Carrot
Also called carrots
A sweet taproot. The orange supermarket carrot is a European type; older yellow and purple carrots taste earthier. Fat carrots can be woody at the core.
Origin
Domesticated in Central Asia as aromatic, often purple or yellow roots. Korean and Japanese kitchens treat it as colour-and-sweetness in rice and noodles.
Flavour
Sweet, earthy, a little piney when raw. The greens, if you get them, are a bitter herb — a different ingredient.
How to use it
Julienne and sauté briefly in a little oil with salt and a drop of sesame oil for bibimbap, gimbap and japchae — the pieces should stay bright and slightly crisp. Raw matchsticks belong in pickles and kimchi. For stocks, cut thicker so they do not dissolve. High heat and a dry pan will scorch the sugars before the centre is tender. Salt early when you want them to weep and soften; salt late when you want them to stay snappy.
Storage
Fridge, in a bag. They last weeks. Do not store them with the greens attached or the root goes flabby.
Recipes using it
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