Here’s a complete guide to making Korean Carrot Salad, or Morkovcha, a dish rooted in Central Asian cuisine and influenced by Korean flavors. This salad is known for its vibrant, tangy, and spicy flavors, making it a great side dish or topping for various meals like grilled meats and sandwiches.
Overview
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Marinating Time: 4 hours
- Servings: 6-8
Ingredients
- Carrots: 2 pounds, peeled and julienned
- Onion: 1 small, finely chopped
- Garlic: 4-6 cloves, minced
- Olive or Vegetable Oil: ½ cup, heated
- Vinegar: 2-3 tablespoons, ideally white vinegar or rice vinegar
- Spices:
- Smoked paprika (1 teaspoon)
- Ground coriander (1 teaspoon)
- Cayenne pepper (optional, for heat)
- Seasoning: Salt, pepper, and sugar (1-2 teaspoons)
- Optional Garnish: Fresh herbs, like cilantro or dill
Instructions
- Prepare the Carrots: Begin by peeling and julienning the carrots into thin strips. Use a mandolin slicer or a julienne peeler for best results; this consistency helps the carrots absorb the flavors more effectively.
- Prepare the Dressing: In a small skillet, heat the oil. Once hot, carefully pour it over the minced garlic, allowing the garlic’s aroma to infuse the oil. This is a unique step that enhances the overall flavor.
- Combine Ingredients: In a large mixing bowl, add the carrots, onion, salt, pepper, sugar, paprika, and coriander. Mix well, ensuring each piece of carrot is coated with the spices.
- Add the Vinegar: Add the vinegar gradually, adjusting to your taste for tanginess. Mix everything together and taste to balance the salt, sugar, and acidity.
- Marinate: Transfer the salad to an airtight container and refrigerate it for at least 4 hours or overnight. This waiting period allows the flavors to meld beautifully and softens the carrots without cooking them.
- Serve: After marinating, give the salad a good toss before serving. Garnish with fresh herbs if desired.
Tips and Variations
- Texture: For crunch, consider adding a few toasted coriander seeds or sesame seeds.
- Substitute Ingredients: Red onion or green onions work well as alternatives to white onion, and lemon juice can replace vinegar for a milder tang.
- Spice: Adjust cayenne pepper to taste if you prefer a spicier version, or add fresh chili for an extra kick.
Storing and Serving Suggestions
Korean Carrot Salad can be kept in the fridge for up to a week, making it an easy and versatile side dish for a variety of meals. It pairs well with grilled meats, sandwiches, or even as a topping for rice bowls and wraps.
This salad is loved for its simplicity and depth of flavor, achieved through the marination process and the unique spice blend. Give it a try for a vibrant addition to any meal!
