Korean Carrot Salad (Morkovcha) Recipe
Crispy, garlicky, and just the right amount of spicy—Korean Carrot Salad (Morkovcha) is what happens when carrots decide to stop being boring. Crunchy julienned carrots soak up a tart, sesame-packed dressing with a little kick from gochugaru. It’s a 10-minute side that’s fresh, bold, and dangerously snackable. Highly recommend making extra unless you enjoy fighting over the last bite.
Servings: 7 cups
Calories: 163kcal
Cost: $4
Ingredients
To brine:
- 2 lbs. carrots peeled and julienne cut or shredded
- 2 tablespoons salt (don’t worry, this rets rinsed out!)
- 2 cups water
Dressing:
- 5 teaspoons sugar
- 2 ½ teaspoon tamari
- 3 tablespoons rice vinegar or white vinegar
- 4 teaspoons gochugaru (Korean chili flakes)
- ¼ cup toasted sesame oil
- ½ cup chopped garlic chives or scallions
Instructions
- Place the julienned carrots in a large bowl. In a separate container, dissolve the salt in the water, then pour it over the carrots. Let them soak for 30 minutes.
- Drain and rinse thoroughly under cold water until no longer salty tasting. Pat dry with a clean towel.
- In a small bowl, whisk together the sugar, tamari, rice vinegar, gochugaru, and toasted sesame oil until the sugar dissolves.
- Transfer the carrots to a mixing bowl. Pour the dressing over the carrots and toss until evenly coated. If using, add the chopped garlic chives and mix well.
- Let the salad sit for at least 30 minutes before serving to allow the flavors to develop. Serve at room temperature or chilled.
Notes
🥕 Carrotic Ecounters:
Pick firm, bright orange carrots for the best sweetness and crunch. The fresher they are, the crispier your salad will be. Limp, dull carrots? Not invited.
🔪 Grate Expectations:
A mandoline, spiralizer, or julienne peeler will give you thin, even strips for maximum dressing absorption. Just keep those fingers out of the danger zone!
🤲 Rubbin’ Hood:
After adding the dressing, massage the carrots to help them soak up all that garlicky, tangy goodness. This also softens them just enough without losing crunch.
⏳ Ralph Mari-Nader:
Patience pays off—letting the salad chill for a few hours (or overnight) deepens the flavors. The longer it sits, the bolder and better it gets.
Nutrition
Calories: 163kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 2225mg | Potassium: 451mg | Fiber: 4g | Sugar: 9g | Vitamin A: 22114IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 1mg