Description
Spicy Korean Carrots, or Morkovcha, are a tangy, crunchy, and spicy carrot salad with bold flavors from garlic, vinegar, and chili — a beloved side dish with roots in Korean cuisine adapted by Eastern Europeans.
Ingredients
Scale
- 4 large carrots, shredded
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar or white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- Peel and shred the carrots using a grater or food processor.
- In a bowl, combine shredded carrots, salt, and sugar. Massage the mixture for about 5 minutes until carrots soften and release juice.
- In a small pan, heat vegetable oil until hot but not smoking. Remove from heat and immediately add garlic and ground coriander. Stir for about 30 seconds to bloom the spices and garlic flavor.
- Pour the hot oil mixture over the carrots, add vinegar, crushed red pepper flakes, and black pepper. Mix well.
- Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Stir before serving. Store leftovers in an airtight container in the fridge for up to one week.
Notes
- Adjust chili flakes to your preferred heat level.
- This salad pairs well with grilled meats, sandwiches, or as a flavorful snack.
- For an extra crunch, add thinly sliced onions or bell peppers.
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 4g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: spicy Korean carrots, Morkovcha, carrot salad, spicy side dish, Korean inspired, tangy carrot salad