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Morkovcha Salad

A Korean-style Carrot Salad Popular in Central Asia

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 minutes
Marinating Time 2 hours
Total Time 2 hours 15 minutes
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
  • 1 Medium Onion
  • ½ tsp Black Pepper
  • 1 tsp Smoked Paprika
With Raw Onion
  • 1 Small Small Onion thinly sliced
  • 1 tsp Sogogi Dashida (Beef Stock Powder)
  • 1 tbsp Green Onion (green parts only)

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
  1. Grate the carrots: Choose sweet carrots, wash and peel them, then cut them into julienne strips using a mandoline, or you can cut them into diagonal slices, then take four slices and cut them thinly to get a julienne shape.
  2. Draw out the moisture: Add salt and sugar to it and leave it for 30 minutes so that the carrots release their juices
    Grated carrots in a glass bowl with salt and sugar
  3. Squeeze and drain: Then squeeze it gently with your hand to get rid of this excess carrot liquid because it contains a high percentage of water.
  4. If you add oil and vinegar directly without draining the water, the salad will float in a pale liquid and the oil and spices will not stick to the carrots
    This step ensures the salad stays crunchy and the dressing adheres perfectly.
  5. Add aromatics: Then add a teaspoon of coriander powder, garlic, and hot pepper.
  6. Heat the oil: Heat the oil until a little smoke appears and pour it over the garlic, coriander, and hot pepper until we hear the sizzling sound.
    This step brings out the flavor of the garlic and coriander.
    Hot oil poured over grated carrots and garlic.
  7. The Sizzle: Or you can heat the oil and throw the garlic, coriander, and hot pepper in it for 5 seconds and remove it, this is just an idea.
  8. Final seasoning: And pour the oil over the carrots, then add the vinegar and sesame oil and mix the ingredients well. Put them in the refrigerator for 2 to 12 hours.
  9. Storage: This salad is best enjoyed after the flavors have melded together and can be kept in the fridge for up to a week
    Julienne carrot salad with garlic in a patterned yellow square plate placed on a carved wooden table.
💠2- The second method: Carrot salad with onions (Morkovcha style)
  1. 1-To prepare it with fried onions
  2. In a pan, place a medium-sized onion cut into small squares with half a cup of vegetable oil, and leave it on medium heat until it becomes golden and the oil is infused with the onion flavor.
  3. Cut the carrots into julienne strips, add salt and vinegar, and leave them for 30 minutes to wilt
  4. After 30 minutes, add the spices—coriander, pepper, garlic, and paprika—over the carrots.
  5. Strain the onions from the oil using a metal strainer over the carrots.
    Fried onions poured through a sieve onto grated carrots and garlic
  6. Add only the onion oil and pour it over the spices.
  7. Use the onions in another recipe such as a sandwich.
  8. Then mix everything together and let it sit for at least two hours, and the salad is ready.
    Julienne carrot salad with garlic and chili in a patterned yellow Moroccan plate placed on a wooden table.
  9. 2- To prepare it with raw onions
  10. Cut the carrots into julienne strips, salt them, and leave them for 30 minutes (as explained in the first method) until tender and slightly wilted.
  11. Then cut the red onion into very thin slices and add them to the carrots.
  12. Add a tablespoon of rice vinegar, sugar, a pinch of salt, a quarter teaspoon of black pepper, finely grated garlic, green onion, and beef bouillon powder.
  13. Heat the oil in a pan and pour it directly over the onions and spices.
    Hot oil poured over grated carrots and onions
  14. Mix everything together and let it rest in the refrigerator for at least two hours before serving.
    Julienne carrots with red onion in a patterned Moroccan square plate placed on the table.

Notes

Dishes to pair with the salad
Morkovcha salad is usually served with grilled or simply cooked dishes to balance the flavors, such as:
  • Grilled meat skewers
  • Grilled beef steaks
  • Grilled or roasted chicken
  • Grilled lamb
🥕 You can prepare it a day before eating, as the Korean salad is not eaten immediately; rather, it needs to ferment and absorb the flavors to become perfect, and it can be kept in the refrigerator throughout the week.
(Morkovcha Salad) - carrot salads
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