Central Asian Korean-style Carrot Salad

Morkovcha, or Korean-style carrot salad, originated in Central Asia when Koreans adapted their traditional kimchi methods using locally available carrots.It combines Korean pickling techniques with regional ingredients, creating a flavorful and iconic hybrid dish.The recipe exists in different versions, including a classic style and an enhanced version with added onion flavors for extra depth.

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Prep Time 15

Marinating Time 2

Total Time 2 15

Servings: 4

Course: Salad

Cuisine: korea

Ingredients Equipment Method Notes

Ingredients

💠1-Morkovcha Salad The Classic Version

500 g Carrots, julienned
1 tsp Salt
½ tsp Black pepper
½ tsp chili powder
½ tsp Coriander powder
2 tbsp White vinegar or Apple cider vinegar
1 tsp Sugar
2 cloves Garlic cloves, minced
2 tbsp Sunflower oil or Avocado oil
2 tbsp Sesame oil
1 tbsp Sesame seeds

💠2-Morkovcha Salad: with Onion Method

With Fried Onions

500 g Carrots, cut into julienne strips
1 Medium Onion
½ Cup Vegetable Oil
4 tbsp White Vinegar
1 tsp Salt
1 tbsp Sugar
½ tsp Black Pepper
1 tsp Ground Coriander
1 tsp Smoked Paprika
¼ tsp Chili Powder
3 Cloves Garlic Cloves, finely minced

With Raw Onion

500 g Carrots, cut into fine julienne strips
1 Small Small Onion, thinly sliced
3 Cloves Garlic Cloves, minced
1 tsp Sogogi Dashida (Beef Stock Powder) - Optional
1 tbsp Green Onion (green parts only)
1 tsp Salt
1 tsp Brown Sugar

Equipment

1 Julienne Peeler/Grater Essential for creating the long, thin matchstick strips typical of this salad.
1 Small Saucepan Used to heat the oil until it's shimmering before pouring it over the garlic and spices.
1 Glass Storage Container Best for marinating; the salad needs at least 2 to 12 hours in the fridge to develop its flavors

Method

💠1-Morkovcha Korean Salad The Classic Version

Grate the carrots: Peel the sweet carrots and grate them into long, thin julienne strips.
Draw out the moisture: Add salt and sugar to the carrots, mix well, and let them rest for 30 minutes.
Draw out the moisture: Add salt and sugar to the carrots, mix well, and let them rest for 30 minutes.
Squeeze and drain: Firmly squeeze the carrots by hand to remove all excess liquid.
This step ensures the salad stays crunchy and the dressing adheres perfectly.
Add aromatics: Place the minced garlic, coriander, and chili flakes on top of the drained carrots.
Heat the oil: Heat the oil in a small pan until it starts to shimmer or show light smoke.
The Sizzle: Pour the hot oil directly onto the garlic and spices to release their full aroma (you should hear a sizzling sound).
Alternatively, sauté the garlic and spices in the oil for 10 seconds before adding them to the carrots
Final seasoning: Add the vinegar and sesame oil, then toss everything thoroughly to combine
Marinate: Place the salad in a glass container and refrigerate for at least 2 to 12 hours.
Storage: This salad is best enjoyed after the flavors have melded together and can be kept in the fridge for up to a week

Method 1: With Fried Onions (Morkovcha Salad)

After cutting the carrots, add salt and vinegar; let them rest for 30 minutes to soften
In a pan, sauté one medium diced onion in half a cup of vegetable oil.
Cook over medium heat until the onion turns golden and the oil is infused with its flavor
After 30 minutes, add the spices: coriander, black pepper, garlic, and paprika to the carrots.
Strain the onion from the oil and add only the infused onion oil to the salad.
Pro-Tip: Save the fried onions for another recipe like a sandwich.
Mix everything together and let it marinate for at least two hours before serving

Method 2: With Raw Onion (Morkovcha Salad)

Use a mandoline slicer or a knife to cut the carrots into very fine strips.
Add a teaspoon of salt and let it rest for 30 minutes
After 30 minutes, the carrots will become soft and slightly wilted, which is exactly what we want
Prepare the dressing: In a small bowl, thinly slice the red onion
Add rice vinegar, sugar, a pinch of salt, black pepper, finely grated garlic, green onions, and beef stock powder (if available)
Pour the hot oil over the onions
Mix everything well and let it rest in the refrigerator for at least two hours before serving

Serving Suggestion: The Nori Wrap Experience - (Morkovcha Salad)

You can serve it as a side dish or create a unique wrap
Lightly toast a Nori sheet in a pan with a little oil, then cut it into four squares
Place a spoonful of sushi rice on each square.
Top with a slice of avocado, a generous spoonful of our prepared carrots, and half a teaspoon of Gochujang
Gochujang is a fermented Korean red chili paste with a deep flavor
Add a piece of Kimchi, wrap the seaweed, and enjoy it in one delicious bite
This is a wonderful way to diversify how you enjoy this delicious salad

Notes

(Morkovcha Salad) - carrot salads

🍽️Additional Insights

The roots of this salad date back to the 1940s, when Koreans (Koryo-saram) were deported to regions in Central Asia (such as Uzbekistan and Kazakhstan). Due to the unavailability of Napa cabbage (the essential ingredient for traditional Kimchi), they replaced it with carrots, which were abundantly available there. They applied Korean pickling and seasoning techniques to it, resulting in this hybrid dish that combines the Korean spirit with Soviet ingredients.
Morkovcha (Korean-style carrots) is considered an iconic dish that originated among Koreans in Central Asia. The original version relies on the “hot oil” technique to release the flavor of the spices. Here are the full details of the most important versions and professional preparation methods:
The Classic Version: This is the most widespread version and relies on the balance between acidity, garlic, and coriander.
The Enhanced Version: An upgraded version where onions are used either raw or by utilizing onion-infused frying oil, with simple changes that add elegance to the recipe.