Korean Carrot Salad

Korean Carrot Salad, also known as “Morkovcha” or “Korean-style Carrots,” is a vibrant, tangy, and mildly spicy shredded carrot dish that originated in the Russian-Korean community. Despite the name, it’s not a traditional Korean dish—but it’s bursting with bold flavors inspired by Korean cuisine. This crunchy salad makes a perfect side for grilled meats, rice bowls, or as a refreshing snack all on its own.

Craving more globally inspired side dishes? Subscribe now and get fresh, bold-flavored recipes delivered straight to your inbox!

Why You’ll Love This Recipe
Fresh & Flavorful – Bright, crunchy carrots meet bold garlic, vinegar, and spice.
Easy to Make – Just shred, mix, and marinate!
Great for Meal Prep – Stays delicious for days in the fridge.
Versatile Side Dish – Pairs well with meats, rice, noodles, or other salads.
Vegan & Gluten-Free – Naturally plant-based and allergy-friendly.

Ingredients You’ll Need

For the Salad:
4 large carrots, peeled and shredded into thin matchsticks (julienned)
3–4 cloves garlic, finely minced
½ small red onion, very thinly sliced (optional)
2 tbsp white vinegar or apple cider vinegar
2 tbsp neutral oil (sunflower, canola, or avocado oil)
1 tbsp soy sauce or tamari (gluten-free if needed)
1 tsp sugar
½ tsp ground coriander
½ tsp ground paprika
½ tsp chili flakes or Korean red pepper flakes (gochugaru)
½ tsp salt (adjust to taste)
¼ tsp ground black pepper

For Garnish (Optional):
Chopped cilantro or parsley
Toasted sesame seeds
Thinly sliced green onion

Tools You’ll Need
Mandoline or julienne peeler (or sharp knife)
Mixing bowl
Small saucepan
Wooden spoon or whisk
Storage container for marinating

Step-by-Step Instructions

Step 1: Prep the Carrots & Garlic

1. Peel and julienne the carrots into thin strips—aim for a slaw-like texture.
2. Place the shredded carrots in a large mixing bowl.
3. Mince the garlic and thinly slice the red onion if using, then add both to the bowl.

Step 2: Make the Hot Oil Dressing
4. In a small saucepan, heat the oil over medium heat until shimmering—don’t let it smoke.
5. Remove from heat and quickly stir in the paprika, coriander, and chili flakes.
6. Immediately pour the hot oil over the carrot mixture to release the aromatics.

Step 3: Season the Salad
7. Add vinegar, soy sauce, sugar, salt, and pepper to the bowl.
8. Toss everything together thoroughly until the carrots are evenly coated.

Step 4: Marinate & Chill
9. Cover the bowl and refrigerate the salad for at least 2 hours, preferably overnight.
10. The longer it sits, the more the flavors develop.

Step 5: Garnish & Serve
11. Before serving, toss the salad again and adjust seasoning if needed.
12. Garnish with fresh cilantro, sesame seeds, or sliced green onion if desired.
13. Serve chilled or at room temperature.

Tips for Perfect Korean Carrot Salad
Use Fresh, Firm Carrots – They shred better and have great crunch.
Heat the Oil Carefully – Just hot enough to activate spices, not burn them.
Marinate Overnight – For the deepest, most balanced flavor.
Balance the Flavors – Adjust vinegar, spice, and sugar to your taste preference.

Serving Suggestions
With Korean BBQ – Pairs wonderfully with grilled meats and rice.
In Wraps or Sandwiches – Adds crunch and tang to lettuce wraps or burgers.
As a Salad Topper – Layer on green salads or grain bowls.
As a Side Dish – Complements any protein or noodle-based dish.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 5 days. The flavor improves over time.
Freeze: Not recommended—carrots lose their texture when thawed.

Reheating:
Not needed—this salad is best served chilled or at room temperature.

Frequently Asked Questions

1. Is this a traditional Korean dish?
   No, it was created by Korean immigrants in Russia and is inspired by Korean flavors.
2. Can I make it less spicy?
   Of course. Simply reduce or omit the chili flakes.
3. What’s the best way to shred carrots?
   Use a julienne peeler, mandoline, or food processor with a shredding attachment.
4. Can I use other vegetables?
   Yes! Cucumber, daikon, or bell pepper can add extra color and crunch.

Final Thoughts

Korean Carrot Salad is a refreshing and bold-flavored side dish that brings a welcome kick to any meal. Its crunchy texture, spicy-tangy seasoning, and versatility make it a must-have in your recipe rotation. Whether you serve it with grilled meats, in a wrap, or simply as a snack, this salad is always a hit.

Give it a try and let me know how it turned out! Share your twist on this colorful dish on Pinterest or tag us online.

Preparation Time: 15 minutes
Marinating Time: 2–12 hours
Cuisine: Russian-Korean Fusion

Nutritional Information (Per Serving):
Calories: 130 | Protein: 1g | Carbohydrates: 10g | Fat: 9g | Fiber: 3g | Sodium: 280mg

Print