One of my absolute favourite dishes is Korean Carrot Salad, or Morkovcha, as it is traditionally known. Being a food lover and a health freak, I am always looking for recipes that satisfy my tastebuds while keeping my calories in check. And Korean Carrot Salad does exactly that.
Check also my summer coleslaw salad recipe.
When we think of healthy food, usually, the image of bland salads and tasteless vegetables is what comes to mind. But, the mild sweetness of crispy and crunchy julienned carrots, coupled with the hot and tangy zest of seasoning in the Korean Carrot Salad, makes healthy eating seem a lot less dull and a lot more flavorful than it usually does.
And it is surprisingly easy to make!
Now I am an absolute K-Drama and K-Pop stan, and thus, I am always on the lookout for ways to experience everything Korean - tradition, rituals, and of course, food. Thus, it was the name of the dish that led me to try it. Who could have guessed that I was in for a big surprise?
It turns out, Korean Carrot Salad is not a Korean recipe at all! It is commonly believed to have been invented in the Soviet Union by Korean immigrants. They could not find the ingredients for their Kimchi and instead settled for whatever was available. Apparently, Morkovcha is a play on Morkovka, which is the Russian word for carrots.
Why Does This Recipe Work?
A few reasons why this recipe has become my go-to recently are:
- This exotic dish is very easy to make. It literally takes 5-10 minutes!
- Korean Carrot Salad pairs well with everything.
- All the ingredients required to make Morkovcha are very accessible. Almost every grocery store near you is bound to have them.
- Korean Carrot Salad is a very healthy side dish and, at the same time, is pretty appetizing. You will be surprised by how quickly it disappears from everyone’s plates!
What Is In This Korean Carrot Salad Recipe?
Carrots. They are the base ingredient for your dish. These remain raw in the final dish and impart a mild sweetness to it.
Garlic. It is responsible for the intense aroma of the recipe and bringing out the flavour of the carrots. Depending on your method of cooking, it will add either a slightly pungent flavour or a sweet flavour.
Spices: Salt, paprika, ground coriander, cayenne pepper, and ground black pepper. These spices are the crux of this dish. The dish will derive its actual flavour from these and are best added according to personal preference.
Parsley. It is to be used as a condiment. It will add a touch of peppery taste to the dish.
Granulated sugar. Sugar is an optional ingredient. I prefer adding sugar to add a hint of sweetness and make the taste more nuanced.
White vinegar. Vinegar adds a tangy flavour to the salad.
Virgin olive oil. The onions have to be caramelized before adding them to the salad. This is where oil comes into the picture. It has to be discarded later and can be used in other recipes.
Onion. This is an unusual ingredient for salads, but onions add extra flavour to this recipe.
How To Make Korean Carrot Salad (Markovcha)?
Peel the carrots. Cut them into thin slices (Julienne them, to be exact).
In a large bowl, mix the carrots and salt, and set it aside.
Pour oil in a skillet, and heat it over medium heat. Once significantly hot, add the onions and sauté until they are brownish and tender.
Turn off the heat. Stir in the minced garlic, and set it aside to cool.
Now, stir in black pepper, paprika, cayenne pepper, coriander, sugar, and vinegar. Mix well.
Pour the mixture over the carrots and toss it until combined. Keep it in the fridge for 1- 2 hours.
Add fresh parsley and serve.
Top Tips!
- Slicing the carrots properly is the key to this dish. You can do it by hand, but it is best to use a Julienne slicer (unless you are a Japanese chef). In case you are a lazy person like me, supermarkets even sell bags of already Julienned carrots!
- Make sure that the onions are diced as small as possible to maintain the easy-to-eat texture of the dish. This also ensures that they caramelize easily and don’t overpower the salad.
- If you marinate and store the carrots for at least 6 hours before consumption, it will allow all the juices to release from the carrots. This will give you the best flavour profile.
Recipe Variations
- Using a flavourless oil instead of olive oil will give you a more authentic taste and will let the flavour of the spices shine through.
- Instead of using ground coriander, you can use whole coriander seeds. You can also use them after crushing them at home using mortar and pestle. This will give you an enticing aroma and will slightly enhance the taste.
- Some people use the onions only to flavour the oil and discard them before adding the spices to the oil. However, keeping the onions gives a relatively stronger flavour.
- Beetroot is an excellent substitute for carrots. This is a variation that is usually consumed in Indian homes.
Serving Suggestions
Traditionally, Korean Carrot Salad serves as an appetizer, and it is best served cold. This salad goes well with any form of grilled meat, chicken or fish; It is an ideal side dish for barbequed platters. You can also have it as a topping for wraps and sandwiches. Some people prefer to have it with beef rice or turmeric rice.
Recipe FAQs
Yes, this salad can be stored. It will keep for 2-3 days in a refrigerator without losing any of its taste. You can even boost its longevity for up to a week if you store it in an airtight container.
Yes, apple cider vinegar can absolutely be used. However, it alters the taste of the salad to a certain extent due to its own flavoured nature.
More Salad Recipes
Korean Carrot Salad (Markovcha)
Ingredients
- 8 large carrots , julienned
- 1 large onion , diced
- ⅓ cup olive oil
- 6 cloves garlic , minced
- ½ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon white vinegar
- ¼ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ¼ cup fresh parsley , finely chopped
Instructions
- Peel the carrots and cut them thinly slices or Julienne.
- In a large bowl, mix the carrots and salt. Set aside.
- Heat the oil in a skillet over medium heat. Once hot, add the onions and sauté until tender.
- Turn off the heat and stir in the minced garlic, and set aside to cool.
- Now, stir in black pepper, paprika, cayenne pepper, coriander, sugar and vinegar. Mix well.
- Pour the mixture over the carrots and toss until combined. Put in the fridge for 1- 2 hours.
- Add fresh parsley and serve.
Notes
- Slicing the carrots properly is the key to this dish. You can do it by hand, but it is best to use a Julienne slicer (unless you are a Japanese chef). In case you are a lazy person like me, supermarkets even sell bags of already Julienned carrots!
- Make sure that the onions are diced as small as possible to maintain the easy-to-eat texture of the dish. This also ensures that they caramelize easily and don’t overpower the salad.
- If you marinate and store the carrots for at least 6 hours before consumption, it will allow all the juices to release from the carrots. This will give you the best flavour profile.
Recipe Variations
- Using a flavourless oil instead of olive oil will give you a more authentic taste and will let the flavour of the spices shine through.
- Instead of using ground coriander, you can use whole coriander seeds. You can also use them after crushing them at home using mortar and pestle. This will give you an enticing aroma and will slightly enhance the taste.
- Some people use the onions only to flavour the oil and discard them before adding the spices to the oil. However, keeping the onions gives a relatively stronger flavour.
- Beetroot is an excellent substitute for carrots. This is a variation that is usually consumed in Indian homes.
Nutrition
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Wow, this recipe is amazing. I never thought i will love carrot salad this much. It is super delicious and well seasoned.
Healthy for children who don't eat veggies.