🥕 Korean-Style Carrot Salad (Morkovcha)
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Prep time: 20 minutes
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Chilling time: 2–12 hours (essential for flavor)
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Servings: 4–6
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Calories: ~115 kcal per serving
Ingredients
| Ingredient | Amount | Notes |
| Carrots | 1 lb (500g) | Firm, large carrots work best |
| Sugar | 1 tbsp | Balances the acidity |
| Salt | 1 tsp | For sweating the carrots |
| Vinegar (9%) | 2 tbsp | White distilled or Apple Cider |
| Vegetable Oil | 1/4 cup | Neutral oil (Sunflower or Grapeseed) |
| Garlic | 3–4 cloves | Minced or pressed |
| Coriander | 1 tsp | Ground (the “secret” ingredient) |
| Red Chili Flakes | 1/2 to 1 tsp | Adjust to your heat preference |
| Black Pepper | 1/2 tsp | Freshly ground |
| Onion | 1/2 medium | Used to flavor the oil (optional) |
Instructions
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The Shred: Peel the carrots. Use a julienne peeler or a Korean carrot grater to create long, thin matchsticks.
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The Sweat: Place carrots in a bowl. Sprinkle with salt and sugar. Massage them with your hands for 1–2 minutes until they start to soften and release moisture. Let sit for 10 minutes, then drain any excess liquid if you prefer a crunchier texture.
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The Seasoning: Add the minced garlic, coriander, black pepper, and chili flakes in a small pile right on top of the carrots. Do not mix yet.
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The Sizzle: In a small skillet, heat the oil until it’s shimmering (just before it smokes). Optional: Sauté the chopped onion in the oil until golden, then discard the onion—this infuses the oil with flavor.
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The Bloom: Pour the hot oil directly over the spices and garlic. You should hear a sizzle; this “blooms” the spices and mellows the raw garlic bite.
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The Marinate: Add the vinegar. Toss everything thoroughly with tongs or gloved hands.
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The Wait: Cover and refrigerate for at least 2 hours. Overnight is best.
Tips for Success
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The Cut Matters: Do not use a standard box grater; it makes the carrots too mushy. You want long, spaghetti-like strands for that authentic “snap.”
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Oil Temperature: If the oil isn’t hot enough, the spices won’t release their aromatics. If it’s too hot, you’ll burn the garlic. Aim for a light shimmer.
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Toasted Sesame: For an extra layer of flavor, add a teaspoon of toasted sesame oil at the very end.
Nutritional Info (Per Serving)
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Calories: 115
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Total Fat: 9g
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Carbohydrates: 9g
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Fiber: 2.5g
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Vitamin A: 300% DV (A powerhouse for eye health!)
Benefits
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Gut Health: The vinegar and raw garlic act as mild digestive aids.
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Bioavailability: Adding fats (oil) to carrots significantly increases your body’s ability to absorb Beta-carotene.
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Meal Prep King: This salad stays fresh and crunchy in the fridge for up to 5–7 days.
Q&A
Q: Can I use pre-shredded carrots from the store?
A: You can, but store-bought matchstick carrots are often too thick and dry. They won’t soak up the marinade as well as freshly shredded ones.
Q: Is this dish actually from Korea?
A: Technically, no. It’s a “fusion” dish created by the Korean diaspora in the former USSR. You won’t often find it in Seoul, but you’ll find it at every street market in Uzbekistan, Russia, and Ukraine.
Q: How do I make it less spicy?
A: Swap the red chili flakes for sweet paprika. You’ll keep the vibrant color without the burn.