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Spicy Korean Carrots – Morkovcha

Spicy Korean Carrots – a mix of garlic, coriander, hot oil, and other spices transform the carrots into something unbelievable! This easy and delicious side carrot salad (Morkovcha) goes great with any grilled meat, fish, or pilaf.

Roasted Bell Peppers, Aromatic Cured Salmon Recipe, and Garlicky Creamy Beetroot Salad are some other great sides you would enjoy!

Spicy Korean carrots in a bowl with a metal spoon topped with parsley and grated black pepper.

*PIN this Carrot Recipe to your PINTEREST board*

History of the Korean Salad (Morkovcha)

First off, I want to clear the air and inform the authenticity police (ha!) that these Spicy Korean Carrots have nothing to do with Korea or Korean cuisine.

The history of this Korean Salad salad is twisted, but some say that Korean immigrants that immigrated to the former Soviet Union were just trying to recreate Kimchi with whatever ingredients that they now had and this was how Morkovcha or Spicy Korean Carrots came to be.

Morkovcha is a play on the Russian word for carrots – which is morkovka.

Korean carrots salad in a blue bowl with a fork.

What to serve the Carrot Salad with?

  • The Carrot Salad recipe goes very well with any kind of grilled meat (like this chicken or pork) or fish (salmon kabobs, anyone?).
  • It is also pretty much a must as a side for Plov (Beef Rice). 
  • This Russian Carrot Salad is commonly served as an appetizer or a zakuska at many Slavic holiday gatherings.

Can Korean Salad be made ahead?

This Korean Salad can be made right before serving or hours/days in advance. I prefer it after the flavors have had a chance to mend, which for me happens after an overnight trip to the fridge (for the carrots, of course).

Spicy Korean Carrots

Yield: 4-6 cups

Ingredients for Spicy Korean Salad 

  • julienned carrots (julienne using this or this julienne slicer)
  • kosher salt (use less if using table salt)
  • granulated sugar
  • smoked paprika (NOT hot smoked paprika)
  • cayenne pepper
  • ground coriander seeds
  • cloves garlic, peeled & pressed
  • freshly ground black pepper
  • white vinegar
  • large onion, diced
  • virgin olive oil, heated until almost smoking (grapeseed oil works well too)

How to make Spicy Korean Salad – Morkovcha

  1. Start by peeling and julienning carrots using a julienne slicer.
  2. Now add everything but the olive oil to a bowl. Mix and set aside.

    How to julienne the carrots and season the Korean carrot salad.

  3. Heat the oil in a skillet, add diced onions and sauté until the onions are golden in color. Move skillet off the heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour 1/2 cup of the hot oil into a measuring cup with a long handle, or a small sauce pot with a long handle. Discard the rest of the oil and onions or use them for a different recipe. The oil must be thoroughly heated until almost smoking before adding to the salad.
  4. Add the oil into the carrots a bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning.

    Adding the hot oil to the carrots to marinade the carrots making a crunchy salad.

The Spicy Korean Carrots are done and ready to be consumed. It is recommended that the carrots marinate for at least 6-12 hours before eating though for the best flavor profile. To store, transfer to a closed container and keep in the fridge up to a week.

Spicy Korean Carrots on a fork next to a bowl of carrot salad.

My favorites to enjoy this Carrot Salad with!

 

Spicy Korean Carrots

Spicy Korean Carrots - A must-have recipe for grilling season. A mix of garlic, coriander, hot oil and other spices transform the carrots into something unbelievable! | Let the Baking Begin!
4.97 from 63 votes

Spicy Korean carrots made with a mix of garlic, coriander, hot oil, and other great spices.

Author: Marina | Let the Baking Begin!
Course: Appetizer
Cuisine: Russian
Keyword: carrot salad, korean carrots, spicy korean carrots
Calories: 457 kcal
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 2.2 lbs julienned carrots (julienne using this or this julienne slicer) 1000 grams
  • 1/2 - 1 Tbsp kosher salt use less if using table salt
  • 1 Tbsp granulated sugar
  • 2 tsp smoked paprika or regular
  • 1/4-1/2 tsp cayenne pepper
  • 1 tsp ground coriander seeds
  • 5 cloves garlic peeled & pressed
  • 1 tsp freshly ground black pepper
  • 3-4 Tbsp white vinegar
  • 1 large onion diced
  • 2/3 cup virgin olive oil heated until almost smoking

Instructions

How to make Spicy Korean Carrots

  1. Shred carrots: Start by peeling and julienning carrots using a julienne slicer.

  2. Mix: Now to a bowl add everything, but olive oil and onions. Mix and set aside.

  3. Prepare the oil & onion: Heat the oil in a skillet, add diced onions and saute until the onions are golden in color. Move skillet off heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour 1/2 cup of the hot oil into a measuring cup with a long handle, or a small saucepot with a long handle. The oil must be thoroughly heated until almost smoking before adding to the salad. Discard the remainder of oil and onions or use them for a different recipe.

  4. Add the oil into the carrots a little bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning.

  5. The Spicy Korean Carrots are done and ready to be consumed. It is recommended that they marinate for at least 6-12 hours before eating though, for best flavor profile. To store, transfer to a closed container and keep in fridge up to a week.

Nutrition Facts
Spicy Korean Carrots
Amount Per Serving
Calories 457 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 5g31%
Sodium 2792mg121%
Potassium 876mg25%
Carbohydrates 32g11%
Fiber 8g33%
Sugar 16g18%
Protein 3g6%
Vitamin A 42217IU844%
Vitamin C 18mg22%
Calcium 99mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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UPD: June 2018

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Jacky

    Made this for dinner tonight and it delicious. I wanted more than just carrots, so after I mixed everything together, I put the mixture over some lettuce, cucumber and avocado. Also added some sesame seeds on top. Will be making again!

    · Reply
  • shriki

    Also, can buy a ready-made seasonig for carrot at http://www.korean-caarrot.com – same way, but no cooking at all

    · Reply
  • Brenda

    This salad looks delightful but 457 cal for one serving seems like a lot for a little bit of oil and sugar, spices and carrots?

    · Reply
  • Maryse

    This salad is new to me but it’s so great !! wow I’ll do it again and share with friends.
    Thanks from Quebec, Canada!

    · Reply
  • Marinna

    These are such an amazing side dish. I make them the night before and I don’t have to do a thing. It’s perfect for dinner, or to bring to a pot luck. The spicy works, and if you love acidic, vinegar-y things like I do, this is a real treat.

    · Reply
  • Jersey girl

    I made this salad for Thanksgiving. I topped it with Craisins and sliced almonds. Delicious!!

    · Reply
  • Anika

    I made this spur-of-the-moment last night to go with the Bulgogi bowl I was making for the dinner I was hosting and people LOVED it. My husband said it’s his new favorite way to eat carrots. I didn’t read the recipe carefully enough, so I added the onions instead of discarding them, but that honestly didn’t hurt. Thanks for this fabulous recipe!

    · Reply
  • Gail Reynolds

    The instructions are confusing. Step 2 says add everything but olive oil. Later I find the onions shouldn’t have been added.

    · Reply
  • Clarissa

    Is this a cold salad ? Just wondering is if u marinate for 6 hours do u reheat it or can it be eaten cold

    · Reply
  • Inga

    It’s that time of year, the Christmas season and you absolutely have to have Morkovcha on the table. I come back to this recipe several times a year Bc it has the basic ingredients. I add more spice and usually triple the recipe. Thank you for getting this down for us!

    · Reply
    • Thank you so much for sharing your feedback. Wow, triple, huh? That’s quiet a lot! Happy to hear you enjoy this recipe!

      · Reply
  • Cindy

    This sounds great. Quick question. Do all the onions get sauteed in the oil and then get used for something else, or do some of them go in with the carrots?
    Thanks!

    · Reply
    • Yes, all the onions get sautéed in the oil and they’re not used for anything else in this recipe, but some people do just toss them with the carrots or find a different use for them.

      · Reply
  • SHARMA MUDBHARY

    Hello,
    I just tried & loved this dish. In fact, my whole family loved it.
    Ps. we had gone to Kiev and Odessa, last year. We loved everything- place, food, people ALL. The desserts…oufff…delicious.

    · Reply
  • Julie

    I had a large bag of carrots and trying to find an easy accompaniment to lettuce wraps. This recipe is delicious!!!

    · Reply
  • Emre Savas

    Pretty good but I like it better with 3-4 Tbs chimichurri sauce mixed into it.

    · Reply
  • Emre Savas

    I wanna make this carrot salad but wish to know what kinda vinegar do you use ?

    · Reply
  • Patricia

    Your recipe came through an email as something I might like to pin. It looks very interesting and I’m glad you shared the story as most people would just assume it was a traditional Korean meal (my mother was from North Korea so I do understand about the migration to Russia).

    I’m going to try this recipe this weekend as it sounds delicious! Another thing that others might want to try, which I will try with half of the recipe, is to add gochujang to your desired taste. This will definitely spice it up even more.

    Thanks for sharing your recipe!

    · Reply
    • Thanks Patritia!

      I needed to share the story, otherwise I would have a lot of people expressing their confusion at the origins of this recipe 😀

      Let me know how you like it when you make it!

      What is gouchujang? Is it something spicy?

      · Reply
      • Patricia

        Hi Marina,

        Gochujang is a Korean hot chili paste that is a staple in Korean cooking. Here is a link for you:

        https://www.thekitchn.com/gochujang-the-miso-of-korean-cooking-ingredient-intelligence-165083

        Some Korean restaurants when you order Bibimbap will give non-Koreans a different sauce (some more mild) to mix in the Bibimbap. However, Koreans use the gochujang as it’s nice and spice, very flavorful. This actually happened to my daughter at our local Korean restaurant as she looks very caucasion (only 1/4 Korean, the Irish comes through more), and when she asked for gochujang they were very surprised. They brought it to her and told her that it is very hot & spicy at the same time she dumped the whole dish of it into her food. The look on their face was priceless!

        More and more traditional grocery stores are starting to carry this product. My local Safeway carries it which surprised me. But if you can’t find it, go to a Korean market. Start with a small container as you may or may not like it.

        Patricia

        · Reply
        • Thank you so much for the info! I recently tried the Bibimbap and they did have
          Gochujang as part of the dish and remembering that the last time I tried it and it was too spicy for me, I asked for it on the side, so now I know exactly what you’re talking about.

          · Reply
  • Jade

    I love this recipe, I use hot paprika instead of smoked and omit the cayenne!

    · Reply
  • Joulia

    Thank you so much for posting this recepie! I had a Korean freind many, many year ago in Russia and she made this, but I had not learned her recepie. Enjoyed it very much! My favourite for sure.

    J.

    · Reply
  • Kasey

    Such a delicious looking recipe with an incredible history! I actually was looking for recipes for eating as banchan with my korean main dish recipes, and found this! I have a lot of carrots on hand and can’t wait to try this!

    · Reply
  • Dina

    Do you think this could hold like a pickling? I don’t think I’d eat all of it by myself, but I’d love to can it and keep it for long-term use.

    · Reply
    • Hi Dina,
      I don’t think this will hold like a pickling because the carrots are raw. You can scale the whole recipe in half if you don’t think you can eat that much. But let me just tell you, it really isn’t all that much once it settles down after marinating, especially if you halve the recipe. It also holds well, so you can make it and keep it in the fridge for at least a week I would say. I put it in smaller containers (4-5) and just open one at a time and eat it.

      · Reply
  • MJ

    Do you reheat the carrots if you let them marinate in the fridge overnight or eat them cold?

    · Reply
  • jh

    is it really korean food? My friend who is korean said it’s not. But i don’t care if it is or not because it taste good 🙂

    · Reply
    • It is not 🙂 I kind of share the story about why it’s called Korean carrots in the post 😛
      But it’s definitely delicious!

      · Reply
  • Jill

    What type of vinegar did you use for the Spicy Korean Carrot recipe?

    · Reply
  • Elleisa

    Hi Marina

    Do you leave to marinate before or after adding the oil? Ie, do you do the oil fresh before serving or is it fine to refrigerate with the oil added?
    Thanks!

    · Reply
    • Hi Ellesia,
      Thanks for the question!
      I don’t leave to marinate. Just add the salt and spices as per recipe, then heat the oil or fry the onions in the oil first and add that hot oil straight to the carrots. Leave it in the fridge, covered, until ready to serve. It tastes best next day, when the flavors have had time to mend.

      · Reply
  • Ludmilla

    Hi Marina, I have tried this salad before and indeed its delicious. However, can you please tell how much olive oil exactly is nedeed? Thanks Ludmilla

    · Reply

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