Savory Spicy Korean Carrot Salad (Morkovcha)
A crunchy and colorful salad featuring julienned carrots seasoned with garlic, spices, and fresh herbs, perfect as a side or a light meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 500 g carrots, julienned
- 3 cloves garlic, minced
- 1 tsp coriander seeds, toasted and ground
- 1 tsp black pepper, ground
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp red pepper flakes
- 1 small onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
Instructions
- Prepare the Carrots: Peel and julienne the carrots, then place them in a large mixing bowl.
- Toast the Coriander Seeds: In a dry skillet, toast the coriander seeds over medium heat until fragrant, then grind finely.
- Make the Spiced Oil: Heat the vegetable oil in a small pan until shimmering, then stir in minced garlic, ground coriander, black pepper, and red pepper flakes.
- Combine the Carrots and Spiced Oil: Pour the spiced hot oil over the carrots and toss to coat.
- Mix in the Seasonings: Add sugar, salt, rice vinegar, and soy sauce, mixing thoroughly.
- Let the Salad Rest: Allow it to sit at room temperature for at least 15 minutes.
- Finish with Onions and Cilantro: Add thinly sliced onion and chopped cilantro, tossing gently before serving.
Notes
For extra kick, increase the red pepper flakes or add fresh chili. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 5g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg