Go Back

Korean Carrot Salad (Morkovcha)

A vibrant and refreshing Korean salad bursting with flavors, featuring crispy carrots, garlic, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Korean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb medium to large carrots Opt for organic if possible for the best taste.
  • 1 teaspoon salt Enhances the natural sweetness of the carrots.
  • 1 tablespoon sugar Adds a touch of sweetness; consider using honey or agave as alternatives.
  • 1 teaspoon coriander seed powder or crushed coriander seeds Infuses the salad with warm, earthy notes.
  • 1/4 teaspoon cayenne pepper or chili powder (optional) For a spicy kick that balances the sweetness.
  • 2 tablespoons rice vinegar or white vinegar Provides tanginess that elevates all the flavors.
  • 3 tablespoons olive oil Helps to absorb all the nutrients.
  • 4 cloves garlic, finely diced or minced Adds savory depth; roasting can enhance flavor.

Method
 

Preparation
  1. Peel and julienne the carrots using a mandoline slicer or julienne peeler for uniform pieces. Gather them in a large mixing bowl.
  2. Sprinkle the carrots with salt, sugar, coriander seed powder, and cayenne pepper (if using). Toss to combine and let them sit for 5 minutes.
  3. Add vinegar to the softened carrots and mix until the sugar dissolves completely.
  4. In a small saucepan, heat the olive oil over medium-low heat. When it’s warm, add minced garlic and sauté until fragrant and just golden, about 30 seconds.
  5. Carefully pour the hot garlic oil over the carrot mixture and toss until the carrots are well-coated.
  6. Cover the bowl and let the salad marinate in the refrigerator for at least 2 hours.

Notes

Serve chilled or at room temperature. Store in an airtight container in the fridge for up to a week. Can be frozen, though texture may change upon thawing.