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!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! This easy and delicious side salad goes great with any grilled meat or fish.

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!

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 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 is how Morkovcha or Spicy Korean Carrots came to be.

The salad goes very well with any kind of grilled meat or fish and can be made right before serving or hours/days before. I prefer it after the flavors had a chance to mend, which for me happens after an overnight trip to the fridge (for the carrots, of course).
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!

With warm weather and lots of grilling coming up, this recipe will come in very handy. You might think that I know all of my recipes by heart, but unfortunately I too have to refer to my handwritten recipe book for recipes sometimes. Now that I am posting it here, it will be nice to have the recipe at the click of the finger.

Enjoy!

Spicy Korean Carrots

Yield: 4-6 cups

Ingredients for Spicy Korean Carrots 

  • 2.2 lbs (1000 g) julienned carrots (julienne using this or this julienne slicer)
  • 1 Tbsp kosher 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 vinegar
  • 1/2 cup virgin olive oil, heated until almost smoking

How to make Spicy Korean Carrots 

Start by peeling and julienning carrots using a julienne slicer.
Now to a bowl add everything (carrots & spices) but olive oil. Mix and set aside.

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!

Heat the oil in a small sauce pot with a long handle, this will help to pour it into the carrots without being burnt. The oil must be thoroughly heated until almost smoking before adding to the salad.

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.

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!

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 refrigerate, transfer to a closed container.

Spicy Korean Carrots

Prep time:
Total time:
Author:
Recipe type: Appetizer
Cuisine: Russian
Serves: 4-6 cups

Ingredients

  • 2.2 lbs (1000 g) julienned carrots (julienne using this or this julienne slicer)
  • 1 Tbsp kosher salt
  • 1 Tbsp granulated sugar
  • 2 tsp smoked paprika (or regular)
  • ¼-1/2 tsp cayenne pepper
  • 1 tsp ground coriander seeds
  • 5 cloves garlic, peeled & pressed
  • 1 tsp freshly ground black pepper
  • 3-4 Tbsp vinegar
  • ½ cup virgin olive oil, heated until almost smoking

Instructions

How to make Spicy Korean Carrots

  1. Start by peeling and julienning carrots using a julienne slicer.
  2. Now to a bowl add everything (carrots & spices) but olive oil. Mix and set aside.
  3. Heat the oil in a small sauce pot with a long handle, this will help to pour it into the carrots without being burnt. The oil must be thoroughly heated until almost smoking before adding to the salad.
  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 refrigerate, transfer to a closed container.

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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!

 

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  • 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

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