Best Korean Carrot Salad (Koreiskaya Morkovka) Recipe

Introduction

Korean Carrot Salad, or Koreiskaya Morkovka, is a vibrant and flavorful side dish that combines tender carrots with smoky spices and garlic. It’s easy to prepare, making it a perfect addition to any meal or a refreshing snack on its own.

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 in a medium skillet over medium-low heat. Add the finely diced onions and cook for 8–10 minutes, until they turn golden brown.
2. Step 2: Meanwhile, place the julienned carrots in a large bowl. Season with kosher salt and sugar, then toss well and adjust salt to your taste.
3. Step 3: Create a well in the center of the carrots and add the ground coriander, smoked paprika, cayenne pepper, and minced garlic.
4. Step 4: Once the onions are cooked, increase the heat to make the oil sizzle. Strain the onions through a fine mesh sieve, letting the hot oil pour over the spices and garlic mixture in the bowl. Let it sit for one minute, then mix to combine. Set the cooked onions aside or save for another use.
5. Step 5: Add the chopped cilantro and white vinegar to the carrot mixture. Stir thoroughly to combine all ingredients.
6. Step 6: Transfer the salad to a large jar or divide between two jars. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld. Mix well before serving cold and garnish with additional cilantro if desired.

Tips & Variations

• Use a mandolin with a fine julienne setting to achieve the perfect carrot texture.
• Adjust the cayenne pepper to control the heat level or substitute with chili flakes for a different spice profile.
• Try swapping white vinegar for apple cider vinegar for a slightly fruitier tang.
• The cooked onions can be saved and used as a flavorful topping for soups or salads.

Storage

Store the carrot salad in an airtight container in the refrigerator for up to one week. It tastes best after marinating for at least 4 hours or overnight. When ready to eat, give it a good stir and serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different oil instead of avocado oil?

Yes, you can substitute avocado oil with any neutral oil such as vegetable or sunflower oil. Avoid using olive oil as its lower smoke point may affect the flavor when heating.

Is it possible to make this salad vegan?

This recipe is naturally vegan as it contains only vegetables, oil, and spices. Just be sure all your ingredients are fresh and plant-based.

Best Korean Carrot Salad (Koreiskaya Morkovka) Recipe

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★★★★★

4.9 from 87 reviews

• Author: Ben
• Total Time: 4 hours 25 minutes (including marinating time)
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Best Korean Carrot Salad (Koreiskaya Morkovka) is a vibrant and flavorful dish featuring julienned carrots tossed with aromatic spices, caramelized onions, and a tangy vinegar dressing. Perfect as a refreshing side or snack, it offers a delightful balance of smoky, sweet, and spicy notes with a fresh cilantro finish. Marinated to enhance its taste, this salad is a staple Korean-inspired recipe enjoyed widely in Eastern European cuisine.

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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)

Spices & Seasonings

• 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)

Oils & Liquids

• ¾ cup avocado oil
• 3 tablespoons white vinegar (or more to taste)

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Instructions

1. Cook Onions: Heat the avocado oil in a medium skillet over medium-low heat. Add the finely diced onions and cook them slowly for 8-10 minutes until they become golden brown and caramelized, stirring occasionally to prevent burning.
2. Prepare Carrots and Season: While onions cook, julienne the peeled carrots finely using a mandolin into a large mixing bowl. Sprinkle the carrots with kosher salt and sugar, tossing well to combine and lightly soften. Adjust salt to your taste preference.
3. Add Spices and Garlic: Create a well in the center of the carrot mixture and add ground coriander, smoked paprika, cayenne pepper, and minced garlic into the well.
4. Create Spiced Oil: Once the onions are caramelized, increase the heat to ensure the oil is hot and sizzling. Strain the cooked onions out through a fine mesh sieve, allowing the hot oil to drip directly over the spices and garlic in the carrots. Let this mixture rest for about a minute to blend flavors, then stir everything together thoroughly. Discard the onions or save for another use.
5. Finish Salad: Add chopped cilantro and white vinegar to the carrot mixture and mix comprehensively to combine all ingredients evenly.
6. Marinate and Serve: Transfer the salad into a large mason jar or airtight container and refrigerate for at least 4 hours, ideally overnight, to deepen the flavor. Before serving, give the salad a good toss, garnish with extra cilantro if desired, and serve chilled. The salad can be stored in the fridge for up to one week.

Notes

• Use a mandolin slicer for finely julienned carrots to achieve the authentic texture.
• Adjust cayenne pepper and sugar according to your preferred spice and sweetness level.
• The marinating step overnight enhances the flavor and softens the carrots.
• Caramelized onions add depth but can be reserved for other dishes if desired.
• Store in an airtight container in the refrigerator for freshness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Korean-inspired, Eastern European

Keywords: Korean carrot salad, Koreiskaya Morkovka, carrot salad recipe, Korean side dish, marinated carrot salad, vegan salad, Korean cuisine, smoked paprika salad, healthy carrot salad