Korean Carrot Salad
Korean Carrot Salad, also known as Morkovcha, is a bold, tangy, and slightly spicy salad made with julienned carrots, garlic, vinegar, and aromatic spices. It is a popular Korean-style side dish enjoyed for its crunchy texture, vibrant color, and refreshing taste. This salad is easy to prepare, requires no cooking, and tastes even better after resting.
Ingredients
- 4 large carrots (julienned or grated)
- 3 cloves garlic (finely minced)
- 2 tablespoons white vinegar or apple cider vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 1 teaspoon Korean red chili flakes (gochugaru) or crushed red pepper
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 small onion (thinly sliced – optional)
- Fresh parsley or cilantro (for garnish – optional)
Instructions
- Peel the carrots and cut them into thin julienne strips using a knife or grater.
- Place the carrots in a large bowl and sprinkle with salt and sugar. Mix well and lightly massage for 1–2 minutes until slightly softened.
- Add minced garlic, chili flakes, coriander, and black pepper to the carrots.
- Heat vegetable oil in a small pan until just hot (do not burn).
- Carefully pour the hot oil over the garlic and spices to release aroma.
- Add vinegar and optional sliced onion. Mix everything thoroughly.
- Cover and let the salad rest in the refrigerator for at least 1 hour before serving.
- Garnish with fresh herbs if desired and serve chilled.
Notes
- For best flavor, allow the salad to rest overnight.
- Adjust spice level by increasing or reducing chili flakes.
- This salad pairs well with grilled meats, rice dishes, or sandwiches.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Per Serving – Approximate)
- Calories: 120 kcal
- Carbohydrates: 12 g
- Protein: 1.5 g
- Fat: 7 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 380 mg