Easy Korean Carrot Salad (Morkovcha)
Korean carrot salad, also called carrot kimchi or morkovcha, is a crunchy, tangy side dish made with ribboned carrots, rice vinegar, gochugaru, and warm garlic oil poured over the top. It's honestly one of the easiest ways I know to eat a lot of carrots in one sitting, because every bite is crisp, garlicky, and just a little spicy. This is a dish I grew up eating with my family, and it's still on repeat in my kitchen today! Fair warning: it's addictive.
Servings: 4 servings
Ingredients
- 1 lb carrots
- 1 tsp sea salt
- 4 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp gochugaru Korean chili flakes, plus more for spicy
- 3 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 4 garlic cloves minced
- Sliced green onions and sesame seeds for garnish
Instructions
- Wash the carrots well, and use a veggie peeler to thinly slice the carrots into wide long strips. If you prefer thinner strips, you can use a julienne peeler.1 lb carrots
- Add the carrot strips to a large bowl and toss with salt. Let this sit for 10-15 minutes to wilt.1 tsp sea salt
- Add rice vinegar, sugar, and gochugaru, and toss.4 tbsp rice vinegar, 2 tsp sugar, 1 tsp gochugaru
- In a small pot or pan, heat olive oil and sesame oil over medium heat. Add in garlic and cook, stirring for about a minute until the garlic is fragrant and golden.3 tbsp extra virgin olive oil, 1 tbsp toasted sesame oil, 4 garlic cloves
- Pour the garlic oil mixture over the salad and toss to coat evenly.
- You can enjoy immediately, but it’s best to let it chill for a few hours. Sprinkle with green onions and sesame seeds just before serving.Sliced green onions and sesame seeds
Nutrition
Serving: 1serving - makes 4 | Calories: 187kcal | Carbohydrates: 14g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 669mg | Potassium: 385mg | Fiber: 3g | Sugar: 7g | Vitamin A: 19093IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg