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)
  • 1/2 – 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 vinegar
  • 1 large onion, diced
  • 2/3 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 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 sauce pot with a long handle. Discard the remainder of oil and onions or use them for a different recipe. 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 store, transfer to a closed container and keep in fridge up to a week.

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)
  • ½ - 1 Tbsp kosher salt (use less if using table 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
  • 1 large onion, diced
  • ⅔ 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 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 ½ cup of the hot oil into a measuring cup with a long handle, or a small sauce pot 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.

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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!UPD: July 2017

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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

    · 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
  • Jill

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

    · 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
  • MJ

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

    · 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

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