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Korean Carrot Salad: A Tangy and Crunchy Delight

Korean carrot salad Morchovka in a glass jar with chopsticks
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Korean Carrot Salad, or Morkovcha, is a vibrant, tangy slaw made with julienned carrots, garlic, and vinegar. This crunchy side dish is quick to make and brings bold flavor to any table.

Ingredients

Scale
  • 1 lb carrots, peeled and julienned
  • 1 tsp kosher salt
  • 1½ tbsp sugar
  • 2 tbsp white vinegar
  • ½ tbsp gochugaru (or ¼ tsp cayenne + 1 tsp paprika)
  • 3 tbsp oil (canola or vegetable)
  • 1 tbsp minced garlic

Instructions

  1. Peel and julienne the carrots using a mandolin or sharp knife.
  2. Place in a large bowl, toss with kosher salt, and let sit for 10 minutes to soften.
  3. Add sugar, white vinegar, and gochugaru (or its substitute) to the carrots and mix well.
  4. In a small saucepan, heat oil and sauté minced garlic until aromatic.
  5. Pour hot garlic oil over the carrot mixture and toss to combine thoroughly.
  6. Serve immediately or chill for 1–2 hours for deeper flavor.

Notes

For best results, use a julienne peeler or mandolin. Gochugaru adds color and mild heat, but paprika and cayenne can be used as substitutes. Stick to light-colored vinegar for a vibrant appearance.

Nutrition

Find it online: https://www.joyfulbiterecipes.com/korean-carrot-salad/