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An easy Carrot Salad recipe from Russia called Morkovcha, with roots of Korean immigrants. Thinly julienned carrots with garlic, vinegar, spices and onions in hot oil. A family favorite. (Морковь по-корейски)
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Korean Carrot Salad

An easy Korean Carrot Salad from Central Asia called Morkovcha, with roots of Korean immigrants. Thinly julienned carrots with garlic, vinegar, spices and onions in hot oil. A family favorite. (Морковь по-корейски)
Course Salads, Sides
Cuisine Central Asian, Korean, Russian, Vegetarian
Keyword carrot salad recipe, korean carrot salad, morkovcha
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people

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
  • 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.