Best Korean Carrot Salad (Koreiskaya Morkovka) Recipe

Introduction

Korean Carrot Salad, or Koreiskaya Morkovka, is a vibrant and flavorful dish that brings together crunchy carrots with smoky, spicy seasonings. This refreshing salad is easy to prepare and makes a perfect side or snack to brighten up any meal.

Ingredients

• 2 pounds carrots (peeled and julienned on a mandolin)
• 1 small onion (finely diced)
• ¾ cup avocado oil
• 1 teaspoon kosher salt (or more to taste)
• 1 ½ teaspoons sugar (or more to taste)
• 2 teaspoons smoked paprika
• 2 ½ teaspoons ground coriander
• ½ teaspoon cayenne pepper (or more to taste)
• 6 cloves garlic (minced)
• ¼ cup cilantro (finely chopped)
• 3 tablespoons white vinegar (or more to taste)

Instructions

1. Step 1: Heat the avocado oil over medium-low heat in a medium skillet and add the finely diced onions. Cook for 8-10 minutes until the onions turn golden brown.
2. Step 2: While the onions cook, julienne the carrots using a mandolin on a fine setting and transfer them to a large bowl. Season with kosher salt and sugar, tossing to combine well. Adjust salt to taste.
3. Step 3: Create a well in the center of the carrots and add ground coriander, smoked paprika, cayenne pepper, and minced garlic.
4. Step 4: Once onions are golden, increase the heat until the oil is sizzling. Pour the hot oil and cooked onions through a fine mesh sieve directly over the spices and garlic in the carrot bowl. Let it sit for about a minute, then mix everything thoroughly. Discard or save the cooked onions for another use.
5. Step 5: Stir in the chopped cilantro and white vinegar until evenly mixed.
6. Step 6: Transfer the salad into a large mason jar or divide into two smaller jars. Refrigerate for at least 4 hours, preferably overnight, to let the flavors develop. Stir before serving and garnish with additional cilantro if desired.

Tips & Variations

• If you prefer a milder salad, reduce or omit the cayenne pepper. For a more intense smoky flavor, add a touch more smoked paprika.
• Substitute avocado oil with sunflower or grapeseed oil if preferred, but avoid strong-flavored oils.
• Try adding a dash of freshly ground black pepper for an added layer of warmth.
• The cooked onions can be saved and used as a topping for soups or mixed into grains for extra flavor.

Storage

Store the carrot salad in an airtight container or jar in the refrigerator for up to one week. The flavors deepen over time, so it tastes even better after a day or two. Serve cold straight from the fridge, mixing well before each serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of white vinegar?

Yes, you can substitute white vinegar with apple cider vinegar or rice vinegar for a slightly different but still delicious flavor.

Is this salad spicy?

The salad has a mild to moderate level of spiciness from the cayenne pepper, which you can adjust to your taste by adding less or omitting it altogether.

Best Korean Carrot Salad (Koreiskaya Morkovka) Recipe

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★★★★★

4.5 from 160 reviews

This Best Korean Carrot Salad, also known as Koreiskaya Morkovka, is a flavorful and spicy salad featuring julienned carrots seasoned with aromatic spices, sautéed onions, garlic, and fresh cilantro, all marinated to perfection for a refreshing and vibrant side dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes (including marinating)
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Korean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 2 pounds carrots (peeled and julienned on a mandolin)
• 1 small onion (finely diced)
• 6 cloves garlic (minced)
• ¼ cup cilantro (finely chopped)

Seasonings & Oils

• ¾ cup avocado oil
• 1 teaspoon kosher salt (or more to taste)
• 1 ½ teaspoons sugar (or more to taste)
• 2 teaspoons smoked paprika
• 2 ½ teaspoons ground coriander
• ½ teaspoon cayenne pepper (or more to taste)

Others

• 3 tablespoons white vinegar (or more to taste)

Instructions

1. Sauté the Onions: Heat the avocado oil over medium-low heat in a medium skillet. Add the finely diced onions and cook for 8-10 minutes until they turn golden brown and caramelized.
2. Prepare the Carrots: While the onions cook, use a mandolin set to a fine julienne to grate the peeled carrots into a large bowl. Season the carrots with kosher salt and sugar, toss well to combine, and adjust the salt to taste.
3. Add Spices and Garlic: Create a well in the center of the carrots. Add the ground coriander, smoked paprika, cayenne pepper, and minced garlic into the well.
4. Pour Hot Oil and Combine: Once the onions are cooked, increase the heat to ensure the oil is sizzling. Strain the hot onions through a fine mesh sieve directly over the spices and garlic in the carrot bowl, allowing the hot oil to infuse the mixture. Let it sit for a minute, then stir everything together thoroughly. Discard the cooked onions or save for another use. Add the chopped cilantro and white vinegar, mixing well to combine all flavors.
5. Marinate: Transfer the carrot salad into a large mason jar or divide into two jars. Refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld. Before serving, stir the salad well and garnish with extra cilantro. Store any leftovers in the refrigerator for up to one week.

Notes

• Use a mandolin to julienne carrots finely for the best texture and flavor absorption.
• Adjust cayenne pepper to taste depending on your preference for spiciness.
• The cooked onions can be repurposed in other recipes for added flavor.
• Marinating overnight enhances the depth of flavor and texture.
• Store in an airtight container in the fridge for up to one week.

Keywords: Korean carrot salad, Koreiskaya Morkovka, spicy carrot salad, julienned carrot salad, easy Korean side dish, carrot salad recipe