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Morkovcha Korean Salad

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 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
  • 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
  1. Grate the carrots: Peel the sweet carrots and grate them into long, thin julienne strips.
  2. Draw out the moisture: Add salt and sugar to the carrots, mix well, and let them rest for 30 minutes.
    Morkovcha Korean Salad
  3. Draw out the moisture: Add salt and sugar to the carrots, mix well, and let them rest for 30 minutes.
  4. Squeeze and drain: Firmly squeeze the carrots by hand to remove all excess liquid.
  5. This step ensures the salad stays crunchy and the dressing adheres perfectly.
  6. Add aromatics: Place the minced garlic, coriander, and chili flakes on top of the drained carrots.
  7. Heat the oil: Heat the oil in a small pan until it starts to shimmer or show light smoke.
  8. The Sizzle: Pour the hot oil directly onto the garlic and spices to release their full aroma (you should hear a sizzling sound).
    Morkovcha Korean Salad
  9. Alternatively, sauté the garlic and spices in the oil for 10 seconds before adding them to the carrots
  10. Final seasoning: Add the vinegar and sesame oil, then toss everything thoroughly to combine
  11. Marinate: Place the salad in a glass container and refrigerate for at least 2 to 12 hours.
  12. 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)
  1. After cutting the carrots, add salt and vinegar; let them rest for 30 minutes to soften
  2. In a pan, sauté one medium diced onion in half a cup of vegetable oil.
  3. Cook over medium heat until the onion turns golden and the oil is infused with its flavor
  4. After 30 minutes, add the spices: coriander, black pepper, garlic, and paprika to the carrots.
  5. Strain the onion from the oil and add only the infused onion oil to the salad.
    Morkovcha Korean Salad
  6. Pro-Tip: Save the fried onions for another recipe like a sandwich.
  7. Mix everything together and let it marinate for at least two hours before serving
Method 2: With Raw Onion (Morkovcha Salad)
  1. Use a mandoline slicer or a knife to cut the carrots into very fine strips.
  2. Add a teaspoon of salt and let it rest for 30 minutes
  3. After 30 minutes, the carrots will become soft and slightly wilted, which is exactly what we want
  4. Prepare the dressing: In a small bowl, thinly slice the red onion
    Morkovcha Korean Salad
  5. Add rice vinegar, sugar, a pinch of salt, black pepper, finely grated garlic, green onions, and beef stock powder (if available)
  6. Pour the hot oil over the onions
    Morkovcha Korean Salad
  7. 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)
  1. You can serve it as a side dish or create a unique wrap
  2. Lightly toast a Nori sheet in a pan with a little oil, then cut it into four squares
  3. Place a spoonful of sushi rice on each square.
  4. Top with a slice of avocado, a generous spoonful of our prepared carrots, and half a teaspoon of Gochujang
  5. Gochujang is a fermented Korean red chili paste with a deep flavor
  6. Add a piece of Kimchi, wrap the seaweed, and enjoy it in one delicious bite
    Morkovcha Korean Salad
  7. This is a wonderful way to diversify how you enjoy this delicious salad

Notes

(Morkovcha Salad) - carrot salads