Russian Korean Carrot Salad is called morkovcha (Морковь по-корейски) a popular salad and side dish across Russia, Ukraine, Central Asia and the former Soviet states. Simple to make, a healthy salad and side dish that your whole family will love.
What is Korean Carrot Salad?
Korean Carrot Salad isn't an authentic Korean salad, but a Russian variation by ethnic Koreans who lived in Russia's Far East. The Korean Soviets adapted their recipes to foods that were available. In this case, carrots grew well in Central Asia where the Koreans were re-settled, and their food became famous.
This Carrot Salad isn't known in the country of Korea. It's really a Soviet invention from its time, only called Korean in Russia and former Soviet countries. Simply julienned carrots with garlic, vinegar, spices and onions in hot oil.
Why You'll Love This Recipe
- It's Soviet - a Central Asian Soviet recipe that you have to try - tasty and flavorful - impress your guests from Central Asia and Eastern Europe
- Fresh and Bright - the carrots aren't cooked but are fresh, crunchy that's a feast for your eyes
- Nutritious - carrots are high in Vitamin A, Beta Carotene, Calcium and Vitamin K and Potassium
- A Different Salad - not your usual leafy green salad. Instead of oil and vinegar, the flavor comes from caramelizing onions with oil, then tossing in vinegar!
Ingredients
- Carrots - julienned thinly using a mandolin slicer or julienne peeler
- Aromatics - Vegetable Oil, Onion and Garlic
- Seasoning - sugar, salt, black pepper, ground coriander, cayenne pepper
- White Vinegar
How to Make Korean Carrot Salad
- Prepare Carrots - peel carrots and julienne using a mandolin slicer or julienne peeler. You can manually slice them into thin pieces, but using a mandolin slicer will be quicker. The longer the carrot strand, the better.
- Caramelize - heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.
- Mix Seasonings - add salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.
- Toss - pour hot oil onion mixture over the carrots. Add vinegar and toss together until combined.
- Refrigerate and Serve - Place in fridge until fully cool. Serve as a cold side dish.
Korean Salad Spices
You can buy pre-made Korean Salad spices in Russian stores, but it's easy to make and personalize to your own tastes. Pro Tip: Crushing whole coriander seeds in a pestle and mortar provides the best flavor.
- Coriander Seeds - or ground coriander
- Salt
- Black Pepper
- Sugar
- Cayenne Pepper
Recipe Tips and FAQs
- Gochugaru - for an authentic Korean spice, substitute Cayenne with Korean Gochugaru flakes for that spicy kick
- Sesame Oil - add a teaspoon of Sesame Oil when frying onions for a richer Asian flavor
- Consistent Carrots - ensure carrots are julienned consistently for best texture and flavor when serving
How to Slice Thin Carrots Thinly
- Julienne Peeler - this is the safest method in my opinion. Place carrot down on a cutting board. Hold peeler in your dominant hand and hold carrot with non-dominant hand. Starting on the thick end of the carrot, slide the julienne peeler down the length of the carrot, slicing into thin matchstick pieces. Rotate carrot and continue until all sides are peeled.
- Mandolin Slicer - This is the sharpest method and also the fastest. Place carrot in hand guard of mandolin slicer. Carefully slice carrot along the blade of the mandolin, cutting carrot into thin slices. This is super sharp, be careful not to cut yourself.
- Chop By Hand - this is the longest and more difficult version. Slice carrots into ⅛" thin and long planks. Stack several carrot planks on top of each other. Slice them into thin matchsticks. Adjust length as needed.
Can I Use Pre-Shredded Carrots?
Yes. Supermarkets sell bags of shredded carrots, which is a super timesaver.
How Long in Advance to Make Korean Carrot Salad?
This salad is best when made at least 1 day ahead, to allow the flavors to meld together. It should be served cold, and not warm from the hot oil. Keep it in the fridge until you're ready to serve!
Storage
Place in an airtight container and keep refrigerated. Best enjoyed within 1 or 2 days of making. After 3 to 4 days, the salad will be less crunchy but still enjoyable.
Other Famous Russian Salads You Need To Try!
- Olivier Potato Salad (Olivye)
- Vinegret Beet Salad
- Radish Cucumber Salad
- Tuna Rice Salad
- Mimosa Potato Salad
- Russian Crab Salad
- Herring Under a Fur Coat
- Achichuk - Uzbek Tomato Salad
A delicious Korean Carrot Salad (морковча) from Central Asia, with roots of Korean immigrants. Like most salad dressings, they are made with oil and vinegar, but this Russian Carrot Salad is just made a little bit differently! Bon Appetit! Приятного аппетита!
Equipment
- Mandolin Slicer or Julienne Peeler
Ingredients
- 2 lbs (1kg) carrots julienned
- 5 tablespoons vegetable oil
- 1 small onion finely diced
- 1 clove garlic minced
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon coriander seeds ground in pestle and mortar
- ½ teaspoon cayenne pepper or more for spicy
- 2½ tablespoons vinegar
Instructions
- Prepare Carrots - peel carrots and julienne using a mandolin slicer or julienne peeler. You can manually slice them into thin pieces, but using a mandolin slicer will be quicker. The longer the carrot strand, the better.
- Caramelize - heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.
- Mix Seasonings - add salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.
- Toss - pour hot oil onion mixture over the carrots. Add vinegar and toss together until combined.
- Refrigerate and Serve - Place in fridge until fully cool. Serve as a cold side dish.
©PetersFoodAdventures.com *originally posted August 2018, updated February 2024
