Korean Carrot Salad, also known as Morkovcha, is a vibrant, crunchy salad made with shredded carrots, garlic, vinegar, and warm spices. Despite the name, this dish actually originated in Eastern Europe and Central Asia, inspired by Korean flavors. Over time, it became a beloved staple thanks to its bold taste, long shelf life, and simple ingredients.
Preparing this salad in a jar makes it even better. The flavors deepen as it marinates, the texture stays crisp, and it’s easy to store, transport, and serve. Whether you enjoy it as a side dish, sandwich topping, or light snack, Korean Carrot Salad is a flavorful addition to any meal
Why You’ll Love This Recipe
Fresh, crunchy, and full of flavor Perfect for make-ahead and meal prep Naturally vegan and dairy-free Stores well in the refrigerator Versatile side dish or topping Recipe Overview Prep Time: 15 minutes Marinating Time: 2–12 hours Total Time: About 2 hours minimum Yield: 1 large jar (4–6 servings) Difficulty Level: Easy Ingredients
1½ pounds carrots, peeled and julienned 4 cloves garlic, finely minced 1 teaspoon salt 1 teaspoon sugar 1½ teaspoons ground coriander ½ teaspoon paprika ¼–½ teaspoon red pepper flakes (to taste) 3 tablespoons white vinegar or apple cider vinegar ¼ cup neutral oil (sunflower, vegetable, or avocado oil) Step-by-Step Instructions Step 1: Prepare the Carrots Peel the carrots and cut them into thin julienne strips using a mandoline, julienne peeler, or sharp knife. Place the carrots in a large mixing bowl. Thin, uniform strips are key to achieving the traditional texture of Korean carrot salad. Step 2: Season the Carrots Add salt and sugar to the carrots. Using clean hands, gently massage the carrots for 1–2 minutes until they begin to soften slightly and release juices.
This step helps the carrots absorb flavor and improves the final texture. Step 3: Add Garlic and Spices Stir in the minced garlic, coriander, paprika, and red pepper flakes. Mix well to evenly coat the carrots with spices. Coriander is essential—it gives the salad its signature flavor. Step 4: Heat the Oil Heat the oil in a small saucepan until hot but not smoking. Carefully pour the hot oil over the carrot mixture. You should hear a gentle sizzle as the oil blooms the spices and garlic. Immediately mix everything together. Step 5: Add Vinegar Pour in the vinegar and stir thoroughly. Taste and adjust seasoning if needed by adding a pinch more salt, sugar, or spice. Step 6: Transfer to a Jar Pack the salad tightly into a clean glass jar, pressing down gently to remove air pockets. Seal with a lid.
Step 7: Marinate
Refrigerate the jar for at least 2 hours, preferably overnight. The longer it sits, the deeper and more balanced the flavor becomes. Tips for the Best Korean Carrot Salad Use fresh, firm carrots for maximum crunch. Don’t skip heating the oil—this step enhances flavor. Julienne evenly so the salad marinates uniformly. Let it rest overnight for the best taste. Store in glass jars to preserve freshness and flavor. Variations Extra Spicy: Add chili oil or more red pepper flakes. Sweet & Tangy: Increase sugar slightly and use apple cider vinegar. Garlicky: Add an extra clove of garlic. With Onion: Add thinly sliced onion for more bite. Sesame Twist: Finish with a splash of sesame oil before serving. Storage Refrigerator: Keeps well for up to 7 days in a sealed jar. Flavor Improves Over Time: Best on days 2–4. Do Not Freeze: Freezing changes the texture of the carrots. Serving Suggestions As a side dish with grilled meats or rice In sandwiches or wraps On grain bowls or salads As a tangy topping for potatoes or noodles
Final Thoughts
Korean Carrot Salad in a jar is a perfect example of how simple ingredients can create bold, unforgettable flavor. Crisp carrots, fragrant spices, and a bright, tangy marinade come together to form a dish that’s refreshing, satisfying, and incredibly versatile.
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