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–+ servings
Korean Carrot Salad also called Morchovka is delicious and easy to make. Shown thin ribbons of carrot in a black bowl with black chopsticks garnished with sesame seeds and parsley.

Korean Carrot Salad

Course: Side Dish
Cuisine: Korean, korean american
Keyword: Korean Carrot Salad, Morkovcha, Russian Carrot Salad
Prep Time: 10 minutes
Cook Time: 2 minutes
Servings: 4 servings
Calories: 119kcal
Author: Colleen Kennedy
This easy recipe for Koreas Carrot Salad, also called Morkovcha, will leave you wanting more and more! Similar to a this vegetarian side dish or light meal is easy to make and tastes delicious for days!
Print Recipe

Equipment

  • potato peeler

Ingredients

  • 3 whole big fat carrots about 1.5 pounds
  • 1 teaspoon kosher salt, divided more or less to taste
  • ½ teaspoon sugar see notes
  • 3 TBS rice wine vinegar or regular vinegar more or less to taste
  • 3 cloves garlic (3 BIG cloves or 5 smaller ones)
  • ¼ cup minced Vidalia onion
  • 1 TBS sesame seeds, divided
  • ½ teaspoon black pepper
  • ¼ teaspoon cumin
  • ½ teaspoon coriander
  • a few shakes of red pepper flakes (or cayenne pepper) as much or as little as you enjoy
  • 3 TBS avocado or olive oil
  • 3 TBS fresh parsley or more to taste

Instructions

  • Peel the outer layer of your carrots to clean them up. Next, lay carrot down and using peeler, firmly press down and run it the length of the carrot 6-8 times. Cutting fat long ribbons of carrot.
  • Flip the carrot every 6-8 ribbon slices to help make things even. Save the ends and center in a freezer bag or container for stock making. Repeat with remaining carrots.
  • Place carrot ribbons in a large bowl and sprinkle with ½ teaspoon of the kosher salt. Toss aggressively and set aside.
  • Once you have all of your ingredients in place, place the garlic onto the carrots, just plopping in in the center.
  • Combine, black pepper, red pepper flakes, coriander, cumin, paprika in a small ramekin.
  • Heat oil, once hot, add onions and sauté for 1 minute. Quickly add spice mixture, stir aggressively for 15 seconds and them scrape it onto the carrots. Mix well..
  • Add vinegar and toss.
  • Add sesame seeds, parsley and the other ½ teaspoon of kosher salt (and if using dollop of chili crisp or chili garlic sauce).
  • Taste and adjust.
  • You can eat this right away, however its best if you allow it to sit a couple of hours or overnight before enjoying.

Notes

If you have chili garlic sauce, one of my favorite pantry staples for marinades and sauces you can add that to this for extra umph. You could even omit the fresh garlic and opt for this instead.
You can also add chili crisp or even Gochujang for additional spice and flavor.
If watching your sugar, you can omit the sugar as the carrots are sweet. Same goes for when using rice wine vinegar. Some brands are sweeter than others so no sugar is necessary.
Recipe is super flexible. Use as much or as little shaved carrots as you wish, it works. No need to be exact.

Nutrition

Serving: 4servings | Calories: 119kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 585mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 382IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg