Korean Carrot Salad (Morkovcha)

Trying to find a way to get your kids to eat their veggies… Looking for a new way to make carrots fun and exciting… Then do we have the recipe for you… This classic Korean Carrot salad recipe is simple, easy to make, and goes with just about everything.

I discovered this recipe while dining at an Uzbeki restaurant near my house and immediately fell in love with it. At first, we thought the recipe was Russian, but have since learned, that while the dish originated in the former Soviet Union, it was created by the Koryo-Saram or Koreans fleeing the Japanese occupation of the Korean Peninsula in the 1930s.

The dish became popular in Uzbekistan as a type of Kimchi that utilized carrots instead of the traditional Cabbage and seaweed. Regardless of its origins, this dish will always remind me of our time here in Korea.

Why we love Korean Carrot Salad?

When my husband and I first arrived in Korea we spent quite a bit of time eating at local Korean restaurants trying to explore the food and culture around us. For awhile this was very satisfying, however, as many of you may know, at some point, even seasoned travelers can begin to get home sick especially when it comes to food.

This happened to us as well. We began to crave foods more similar to what we had become used to in the US. One of the things I missed was my Filipino food. While in Charleston, SC, there was a large Filipino community, and it was very easy to find the foods that I loved. One of my favorites was my Filipino Kabobs.

So, when my husband told me that there was a new restaurant that featured kabobs, I was very excited to check it out. It turned out the restaurant was Uzbeki and served a sort of Russian/Middle Eastern style cuisine. While the food was really amazing, in the end, it wasn’t the Kabobs that we fell in love with, though they are very delicious, instead, it was this unique carrot side dish that had us smiling all night.

We began to eat at more and more Uzbeki style restaurants and tried many versions of this dish, The recipe below is a dish I created based on several of my favorites, I just know you are going to love it.

What to Pair with this Dish

This dish is definitely best served as a side dish and really does go with everything. My favorite things to pair, however, are grilled meats. The acidity and natural sweetness really do accent charred foods very well. There is something about the combination of vinegar and charred foods that go well together.

I recommend that you try this with grilled chicken, beef, or fish, but any fire roasted meat will likely pair well. I can’t wait to make this a new go to item for our Summer BBQs and think once you try it you will say the same thing.

Storage and Freshness

So, while this food seems to be one that would be okay refrigerated for quite some time, the acid in the vinegar can actually “overcook’ the carrots and make the texture very mushy and unpleasant if stored for more than a day or so. As a result, I recommend you wait until the day of to prepare it and maybe serve it one more day at the most.

To store, place in an airtight container and refrigerate promptly, but for no more than 24 hours to avoid issues with taste and texture.

Ingredients for Korean Carrot Salad

2 Tbsp of Coriander Seeds

1 Tbsp of Kosher Salt ( according to your taste).

2 Tbsp of Sugar (according to your taste).

1/2 Tbsp of White Pepper.

3 Tbsp of White Wine Vinegar.

2 Tbsp Grapeseed Oil

1 Pinch of Cayenne Pepper (according to your taste).

2 large Carrots

1 Large Cucumber

1-2 sprigs of Cilantro for garnish

4 medium to large cloves of Garlic.

How to Make Korean Carrot Salad

1. Peel carrots and cut them into planks and then cut to julienne size (Matchsticks)
2. Peel Cucumber, Remove seeds, Cut into Julienne size (Match Sticks)
3. Put Julienne Carrots and Cucumbers into mixing bowl.
4. Mince garlic and set aside
5. Toast Coriander over Medium High heat for 1-2 minutes stirring frequently to avoid burning. No oil needed. Coriander should brown slightly and smell nutty. then grind to powder. (Ground Coriander can be used but increase amount to produce similar taste.)
6. Add all the seasonings to taste; pinch of cayenne pepper, 1/2 Tbsp White Pepper, 2 Tbsp Sugar, 1 Tbsp Kosher Salt, 1 Tbsp Toasted Coriander Powder, 3 Tbsp White Wine vinegar. Mix all together until all the seasoning is well combined.
7. Add garlic on top and stir again.
8. In a small pan heat 2 table spoon of Grapeseed Oil for 5 seconds over Medium High heat.
9. Add the oil to the bowl of carrots then mix until well combined.
10. Transfer into serving bowl, garnish with cilantro and serve.

In Conclusion

Well thank you for checking out my recipe, I hope you enjoy this dish. Also, if you enjoyed the post, please click the like button, make a comment below and/or subscribe to my Blog and Facebook page. Please keep your eyes open for more recipes and posts as I continue to explore new ways to help you make life just a little more fun by finding the best ways to “Live life one moment at a time”

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