Valentina Ablaev
Korean carrot salad, also known as morkovcha, is a classic recipe that is a must-have at all of our gatherings. This spicy korean carrot salad has crisp carrots in the best garlic dressing. The best part? This salad only gets better with time, so it’s perfect to make days in advance and enjoy the extra-flavored side dish.
It’s not a gathering without a korean carrot salad, and fair warning, once you make this one, you might be on morkovcha duty for every gathering after! But fear not: this recipe is so easy to follow that it will soon become one you can make by memory!
What is Morkovcha?
Some call it morkovcha, some call it korean carrot salad! At the end of the day, we are all talking about the same delicious spicy carrot salad!
You may wonder, why is it called korean carrot salad? Well, the salad originated in the 1900s, when Koreans living in the Soviet Union wanted to recreate kimchi but lacked the authentic ingredients, so they made do with what they had! Thus, the korean carrot salad was born!
Okay, history lesson over, let’s get to making this mouthwatering salad.
Ingredients for Korean Carrot Salad:
- Carrots – Large, washed and peeled carrots are key to the perfect salad.
- Onion and garlic – Cooked onion and minced garlic add so much flavor to this salad, and are a must!
- Seasoning – The key to a delicious morkovcha is the seasoning. We use a mix of black pepper, paprika, chili powder, and coriander.
- Sugar – Balances the flavors of the carrot salad.
- Vinegar – Brightens the salad and adds the perfect amount of acidity.
- Herbs – A fresh garnish of parsley or cilantro makes this carrot salad extra delicious!
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A handheld mandolin makes shredding the carrots extra easy!
- A large salad bowl or jar is perfect for storing the spicy carrot salad.
How to Make Korean Carrot Salad
The easiest step-by-step recipe:
- Prep carrots. Wash and peel the carrots and grate them into long, julienned carrot strands. Add the carrots to a large bowl and massage with salt.
2. Cook onions. Heat a skillet with oil and add chopped onion. Once tender, remove from the heat and stir in the minced garlic.
3. Create marinade. Mix in the seasonings, sugar, and vinegar.
4. Marinate. Pour the hot oil over the carrots and combine thoroughly. Cover and refrigerate for at least 2 hours.
Can You Make Korean Carrot Salad by Hand?
The mandolin makes the process incredibly simple, but you can always use a sharp knife to julienne carrots. Be sure to cut them into evenly sized pieces.
Expert Tips for the Best Carrot Salad:
- Use fresh carrots. You’re going to want to pick out the sweet and fresh carrots, not the old ones sitting in your fridge!
- Make it spicy. Kick the spice up a notch by adding red pepper flakes to the mix!
- Taste for seasoning. Taste the salad for flavor before marinating, adjusting the garlic, seasoning, and vinegar to taste. Keep in mind that the flavors will deepen over time, so don’t overdo it!
- Marinate for better flavor. We recommend waiting at least two hours, but for optimal results, refrigerate the carrot salad for 1-2 days.
How to Serve Korean Carrot Salad
- Roast chicken: This zesty carrot salad pairs perfectly with a hearty entree like roast chicken for a light, flavorful meal.
- Potatoes: We love to enjoy this carrot salad with a hearty chicken and potato casserole! A simple and balanced meal!
How to Store Korean Carrot Salad
Keep carrot salad in a tightly sealed container and in the refrigerator for up to 5 days. See, the flavor gets better with each day!
More Salad Recipes
If you enjoyed this korean carrot recipe, be sure to try our other favorite salad recipes; here are some of our favorites:
If you tried this korean carrot salad recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Korean Carrot Salad Recipe
Ingredients
- 6 large carrots, julienned
- 1 large onion, finely chopped
- 1/3 cup oil (olive oil or canola)
- 6 garlic cloves, minced
- ½ tsp ground paprika
- ¼ tsp chili powder
- 2 Tbsp granulated sugar
- 1 tsp salt, divided
- 2 Tbsp distilled-white vinegar
- ¼ tsp ground black pepper
- ½ tsp ground coriander
- 1//4 cup fresh herbs (coriander or parsley), finely chopped
Instructions
- Use a handheld julienne slicer and shred the peeled carrots.
- In a large bowl, combine the shredded carrots and ½ tsp of salt.
- In a skillet, heat the oil. Once hot (not burning), add the chopped onion and cook until tender. Remove the pan from the heat and stir in minced garlic.
- Once the onions are slightly cooled, stir in the remaining seasonings, along with the sugar and vinegar.
- Pour the oil mixture over the carrots and toss until mixed thoroughly. Cover and refrigerate for at least 2 hours.
- Garnish with fresh herbs, serve, and enjoy!
Notes
- Taste as you go. After mixing all the ingredients, taste the carrots before marinating. Keep in mind that the flavors do deepen as the carrots sit in the fridge. Do be careful not to oversalt.
- Choose fresh carrots. Go for crisp, naturally sweet carrots rather than ones that have been sitting in the fridge for a while.
- Turn up the heat. Add a pinch of red pepper flakes to give the salad a little extra kick.
- Let it marinate. For the best flavor, allow the salad to chill for at least 2 hours. Even better, refrigerate it for 1–2 days so the flavors can fully develop.
- Store properly. Keep the carrot salad in an airtight container in the refrigerator for up to 5 days—the flavor only gets better over time!
Nutrition
Recipe FAQs
We do not recommend using pre-shredded carrots as they don’t have the best flavor and are often too thick.
Heating the oil is crucial for softening the carrots while blooming the spices. Using raw oil will result in a less flavorful salad.
White vinegar, distilled vinegar, or rice vinegar all work well. Start with a small amount and adjust to taste.
This salad tastes incredible with the surprising addition of cucumbers or bell peppers!
