This vibrant Korean-style grated carrot salad, often called Morkovcha, is beloved for its crunchy texture and bold balance of tangy, spicy, and savory flavors. Though commonly associated with Korean cuisine, this dish originated among Korean communities in Eastern Europe and Central Asia, where it became a staple side dish and street-food favorite.
Budget-friendly, naturally vegan, and packed with flavor, this salad only gets better as it marinates—making it perfect for meal prep, gatherings, or everyday meals.
Ingredients
- 2 lbs (1 kg) fresh carrots, peeled and julienned into long, thin matchsticks
- 4–5 garlic cloves, minced or pressed
- 1 large onion, finely chopped
- ¼ cup vegetable oil (sunflower or canola preferred)
- 2 tablespoons white vinegar (9%)
- 1 tablespoon sugar
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper or red chili flakes (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- Fresh parsley or cilantro, finely chopped
Instructions
Step 1: Prepare the Carrots
Place the grated carrots into a large mixing bowl. Add the sugar and salt, then gently massage the carrots with your hands until they soften slightly and release a bit of juice. Do not crush them—just soften.
Step 2: Add Spices and Garlic
Make a small well in the center of the carrots. Add the garlic, ground coriander, cayenne pepper, and black pepper without mixing.
Step 3: Heat the Oil
In a skillet over medium heat, heat the vegetable oil. Add the chopped onion and fry until golden and fragrant.
Carefully strain the hot oil directly over the garlic and spices in the carrot bowl. This step is crucial—it “blooms” the spices and releases their full aroma.
Step 4: Combine
Add the vinegar and chopped fresh herbs. Mix everything thoroughly until the carrots are evenly coated.
Step 5: Marinate
Transfer the salad to glass jars or a covered container. Press down firmly so the carrots are fully submerged in their juices.
Refrigerate for at least 3–4 hours, preferably overnight, for the best flavor.
How to Make It Perfect
- Use a julienne peeler or Korean carrot grater for long, thin strands
- Massage carrots gently—never squeeze hard
- Oil must be shimmering hot before pouring over spices
- Pack carrots tightly so juices fully cover them
- Allow enough marinating time for full flavor development
Variations
- Add thinly sliced red bell peppers for sweetness and color
- Stir in toasted sesame seeds and a few drops of sesame oil
- Add chickpeas or toasted walnuts for extra texture
- Increase heat with gochujang or fresh chilies
- Replace white vinegar with apple cider vinegar for a milder tang
Tips for Storage
- Use fresh, firm carrots for the best crunch
- Avoid box graters—they ruin texture
- Store in airtight glass jars
- Refrigerate only
- Keeps well for up to 10 days
Conclusion
Korean-style grated carrot salad is bold, refreshing, and deeply satisfying. Its crisp texture and vibrant seasoning make it a perfect companion to grilled meats, rice dishes, sandwiches, or wraps. Easy to prepare and ideal for make-ahead meals, this dish proves that simple ingredients—handled correctly—can deliver extraordinary flavor.
