Korean Carrot Salad (Morkovcha)
Korean carrot salad, Morkovcha, is a vibrant and zesty carrot dish! This crunchy salad is easy to make with basic pantry ingredients and perfect as a side dish for any meal or picnic.
Ingredients
- 1 lb carrot
- 1 tsp kosher salt
- 1 1/2 tbsp sugar
- 2 tbsp white vinegar see note below
- 1/2 tbsp Korean chili flakes (gochugaru) or 1/4 tsp cayenne pepper + 1 tsp paprika
- 3 tbsp oil
- 1 tbsp minced garlic
Instructions
- Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or a sharp knife. Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.
- Mix in the sugar, vinegar, and gochugaru (Korean chili flakes). If gochugaru is unavailable, use a combination of cayenne pepper and paprika. Toss everything together well.
- In a small pot, heat the oil over medium-low heat and sauté the garlic until it becomes aromatic, ensuring it doesn’t burn. Pour the hot garlic oil over the carrots and mix thoroughly.
- The salad can be served immediately or chilled in the fridge for 2 hours to enhance the flavors. For storage, this carrot salad can be kept in the refrigerator for up to 1 week.
Video
Notes
- For the vinegar, regular rice vinegar or white vinegar are typical choices, but white wine vinegar is also a great option. Avoid dark vinegar like balsamic vinegar, as it will obscure the bright orange color of the carrots.
- For a milder salad, you can omit gochugaru or substitute it with a mix of cayenne pepper and paprika. For a more robust flavor, sprinkle a little bit of spices like coriander or cardamom.
Nutrition
Calories: 132kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 451mg | Potassium: 265mg | Fiber: 2g | Sugar: 7g | Vitamin A: 12.827IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 0.4mg