Spicy Korean Carrots

Spicy Korean Carrots – a mix of garlic, coriander, hot oil, and other spices transform the carrots into something unbelievable! This easy and delicious side carrot salad (Morkovcha) goes well with grilled meat, fish, or pilaf.

Roasted Bell Peppers, Aromatic Cured Salmon Recipe, and Garlicky Creamy Beetroot Salad are other great sides you would enjoy!

History of the Korean Salad (Morkovcha)

First, I want to clear the air and inform the authenticity police (ha!) that these Spicy Korean Carrots have nothing to do with Korea or Korean cuisine.

The history of this Korean Salad salad is twisted, but some say that ethnic Korean immigrants who immigrated to the former Soviet Union were trying to recreate Kimchi with whatever ingredients they now had, and this was how Morkovcha, or Spicy Korean Carrots, came to be.

Morkovcha is a play on the Russian word for carrots – which is morkovka.

This Morkovcha salad is very popular among Russians, Ukrainians, Belorussians, and many other post-Soviet and central Asian countries.

What to serve the Russian Carrot Salad with?

The Carrot Salad recipe goes well with grilled chicken, pork,or fish (salmon kabob s, anyone?).
It is also pretty much a must as a side for Plov (Beef Rice).
This Russian Carrot Salad is commonly served as an appetizer or a zakuska at many Slavic holiday gatherings.

Can Korean Salad be made ahead?

This Korean Salad can be made right before serving or hours/days in advance. Allowing the flavors to mend makes for a better-tasting Korean Salad.

Yield: 4-6 cups

Ingredients for Spicy Korean Salad

julienned carrots (julienne using this or this julienne slicer or a mandoline slicer)
kosher salt (use less if using table salt)
granulated sugar
smoked paprika (NOT hot paprika)
cayenne pepper
ground coriander seeds
cloves garlic, peeled & pressed
freshly ground black pepper
white vinegar
large onion, diced
virgin olive oil, heated until almost smoking (any neutral flavored oil)

How to make Spicy Korean Salad – Morkovcha

Start by peeling and julienning carrots using a julienne slicer.
Now, add everything but the olive oil to a bowl. Set aside.
In a skillet, heat the oil, then add the diced onions. Saute over medium heat until golden, stirring frequently.
With a slotted spoon, remove the onions. Reheat the oil until almost smoking.
Pour 1/2 a cup of the oil right over the spices and garlic. This will further infuse the oil and bloom the spices.
Mix thoroughly. Taste and adjust the seasoning.

The Spicy Korean Carrots are done and ready to eat. But marinating them for 6-12 hours will greatly enhance their flavors.

To store, transfer to a closed container and keep in the fridge up to a week.

My favorites to enjoy this Carrot Salad with!

Ribeye Pilaf with Cranberry & Garlic Green Beans– The Spicy Carrot Salad is a traditional side to Pilaf (Plov).
Grill Pan Flat Iron Steak – Grilled Meat + Carrot Salad = Love forever 😃
30 Minute Meal – Kabob Style Pork and Vegetables – Quick Kabob Recipe with no grill required!
Olivier Saladto Korean Carrots is like peanut butter to jelly 😀 – perfection!

4.97 from 65 votes

Spicy Korean carrots made with a mix of garlic, coriander, hot oil, and other great spices.

Ingredients

2.2lbscarrots, julienned2.2 lb = 1000 grams

Spices

3-4Tbspwhite vinegar
2tspkosher saltuse less if using table salt
1Tbspgranulated sugar
2tspsmoked paprika
1/4-1/2tspcayenne pepper
1tspground coriander seeds
1tspfreshly ground black pepper
5clovesgarlicpeeled & pressed

Caramelized Onions & Oil

2/3cuplight olive oil(or any neutral oil)
1large oniondiced

Instructions

How to make Spicy Korean Carrots

Julienne the carrots: Peel 2.2 lbs carrots, julienned into a large mixing bowl and julienne them using a julienne slicer. Alternatively, you can julienne the carrots using a large chef's knife and a cutting board.
See Also
20 Healthy Chinese Recipes You Need to Try Out in 2015
To julienne carrots by hand, choose large carrots. With a large chef's knife, cut them diagonally into 4-inch long slices about 1/8th of an inch thick. Then, slice each slice into thin, long strips. Add to a large mixing bowl. Set aside.
Mix: Now, add all of the ingredients in a neat pile on top - 3-4 Tbsp white vinegar, 2 tsp kosher salt, 1 Tbsp granulated sugar, 2 tsp smoked paprika, 1/4-1/2 tsp cayenne pepper, 1 tsp ground coriander seeds, 1 tsp freshly ground black pepper, adding 5 cloves garlic (pressed or minced) last.
Prepare the oil & onion: In a skillet, heat 2/3 cup light olive oil, then add 1 large onion that's finely diced. Saute over medium heat, stirring frequently until the onions are golden.
Remove the onions with a slotted spoon and use them in a different recipe or discard.
Now, reheat the oil until almost smoking. Pour about 1/2 a cup of the smoking hot oil right over the spices and the garlic. The hot oil will release the flavor from the spices and garlic and further infuse the oil with it's flavor.
Discard the remaining oil and onions or use them for a different recipe.
Toss: Using 2 large forks or gloved hands, mix the carrots with spices and oil. Taste and adjust the seasoning, adding more sugar, vinegar, and cayenne as needed.
Transfer the spicy Korean carrots to a glass or metal container and top with tight fitting lid.
Refrigerate until ready to eat. While the carrots are ready to eat immediately, they do taste better after 6-12 hours.
To store: keep the Korean carrots refrigerated for up to a week.

Nutrition Facts

Spicy Korean Carrots

Amount Per Serving

Calories 189Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 669mg29%

Potassium 446mg13%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 8g9%

Protein 2g4%

Vitamin A 21113IU422%

Vitamin C 9mg11%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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UPD: June 2018