Korean-Style Grated Carrot Salad (Morkovcha)
Ingredients
- 500 g (about 1 lb) carrots, julienned or grated (thin = better)
- 4–5 cloves garlic, finely minced
- 1 tsp salt (adjust to taste)
- 1 tsp sugar (optional but traditional)
- 1 tsp ground coriander (very important!)
- ½–1 tsp chili flakes (to taste)
- ¼ tsp black pepper
- 2 tbsp vinegar (white or apple cider)
- 3 tbsp neutral oil (sunflower, avocado, or vegetable)
Optional Add-Ins (Traditional Variations)
- ½ tsp sweet paprika
- ½ tsp soy sauce
- 1 tsp sesame oil (not classic, but tasty)
- Thinly sliced onion (salted and rinsed)
Instructions
- Prep carrots
Grate or julienne carrots into long, thin strips. Place in a large bowl. - Season
Add salt and sugar. Massage gently for 1–2 minutes until carrots soften slightly. - Add flavorings
Mix in garlic, coriander, chili flakes, black pepper, and vinegar. - Heat the oil
Heat oil in a small pan until hot but not smoking. - Bloom the spices
Pour hot oil directly over the garlic and spices in the carrot bowl — you should hear a sizzle 🔥 - Mix well
Toss everything until evenly coated. - Rest (important!)
Cover and refrigerate at least 2 hours (overnight is best).
Taste & Adjust
Before serving, taste and adjust:
- More vinegar for tang
- More chili for heat
- Tiny pinch of sugar if needed
Storage
- Keeps 5–7 days in the fridge
- Flavor gets better over time
Serving Ideas
- As a side salad
- In wraps or sandwiches
- With grilled chicken, tofu, or eggs
- Straight from the bowl (no judgment)
If you want, I can give you:
- a low-oil / diet version
- a high-protein twist
- or the Uzbek street-style spicy version