Description
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.
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Ingredients
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
Instructions
Step 1: Prep the Carrots & Garlic
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Peel and julienne the carrots into thin strips—aim for a slaw-like texture.
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Place the shredded carrots in a large mixing bowl.
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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.
Notes
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.
- Prep Time: 15 minutes
- Cuisine: Russian-Korean Fusion