What is a Korean carrot salad called?

Korean carrot salad is traditionally called Morkovcha or Morkov po-koreyski —a dish created by ethnic Koreans living in Central Asia. Though not a native Korean recipe, it captures the spicy, tangy notes of Korean cuisine using simple ingredients.

Is Korean carrot salad good for you?

Definitely! Korean carrot salad is a great source of fiber, vitamin A, and antioxidants. It’s low in calories, gluten-free, and easily adaptable for keto or low-carb diets by swapping the sugar.

How long does it last?

When stored in an airtight container in the fridge, korean carrot salad stays fresh for up to 7 days. The flavors deepen over time, making it a great make-ahead dish. Avoid freezing, as it can ruin the crunchy texture.

Korean Carrot Salad: The Best 7-Day Make-Ahead Side Dish Ever

Name: Korean Carrot Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 lb carrot1 tsp kosher salt1 1/2 tbsp sugar2 tbsp white vinegar1/2 tbsp Korean chili flakes (gochugaru), or 1/4 tsp cayenne pepper + 1 tsp paprika3 tbsp oil1 tbsp minced garlic

Description

Morkovcha, also known as Korean carrot salad, is a flavorful and tangy dish made with crisp carrots. It’s simple to prepare using common pantry ingredients and makes an excellent side for any meal or picnic.

Ingredients

Scale

1 lb carrot
1 tsp kosher salt
1 1/2 tbsp sugar
2 tbsp white vinegar
1/2 tbsp Korean chili flakes (gochugaru), or 1/4 tsp cayenne pepper + 1 tsp paprika
3 tbsp oil
1 tbsp minced garlic

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Instructions

Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or a sharp knife. Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.
Mix in the sugar, vinegar, and gochugaru (Korean chili flakes). If gochugaru is unavailable, use a combination of cayenne pepper and paprika. Toss everything together well.
In a small pot, heat the oil over medium-low heat and sauté the garlic until it becomes aromatic, ensuring it doesn’t burn. Pour the hot garlic oil over the carrots and mix thoroughly.
The salad can be served immediately or chilled in the fridge for 2 hours to enhance the flavors. For storage, this carrot salad can be kept in the refrigerator for up to 1 week.

Notes

For the vinegar, regular rice vinegar or white vinegar are typical choices, but white wine vinegar is also a great option. Avoid dark vinegar like balsamic vinegar, as it will obscure the bright orange color of the carrots.
For a milder salad, you can omit gochugaru or substitute it with a mix of cayenne pepper and paprika. For a more robust flavor, sprinkle a little bit of spices like coriander or cardamom.

Prep Time: 5 mins
Cook Time: 15 mins
Cuisine: Korean

Nutrition

Serving Size: 6
Calories: 132 kcal
Sugar: 7 g
Sodium: 451 mg
Carbohydrates: 11 g
Fiber: 2 g
Protein: 1 g