Korean‑Style Grated Carrot Salad (Morkovcha)
Korean‑style carrot salad, also known as Morkovcha, is a crunchy, tangy, and slightly spicy side dish. It’s quick to make, full of flavor, and perfect as an appetizer or accompaniment to grilled meats, rice, or noodles.
Ingredients
1 kg (about 2 lb) carrots, peeled and julienned
3–4 garlic cloves, finely minced
1 teaspoon salt
1 teaspoon sugar
1–2 teaspoons ground coriander
½ teaspoon black pepper
½ teaspoon cayenne pepper or red chili flakes (optional)
2–3 tablespoons white or apple cider vinegar
¼ cup vegetable oil
Optional: toasted sesame seeds or fresh cilantro for garnish
Instructions
Prepare the Carrots:
Peel and cut the carrots into thin, long strips. You can use a mandoline, slicer, or knife.
Season the Carrots:
Place the carrots in a large bowl. Add salt, sugar, minced garlic, ground coriander, black pepper, and cayenne/red chili flakes if using. Mix well.
Heat the Oil:
In a small pan, heat the vegetable oil until hot but not smoking.
Combine Oil and Carrots:
Carefully pour the hot oil over the seasoned carrots and stir immediately so the oil coats all the carrots and spices.
Add Vinegar:
Pour the vinegar over the salad and mix thoroughly.
Rest and Serve:
Serve immediately, or refrigerate for a few hours to let the flavors deepen. Garnish with sesame seeds or fresh cilantro if desired.
Tips
Use fresh, firm carrots for the best crunch.
Adjust vinegar and chili to taste: more vinegar for tanginess, more chili for heat.
The salad tastes even better after resting a few hours in the fridge.
