Korean-Style Carrot Salad (Morkovcha)
A spicy, garlicky carrot salad dressed with coriander and sizzling hot oil.
You won’t find this salad in Korea. It was invented by the Koryo-saram, ethnic Koreans relocated to Central Asia in the 20th century. With no napa cabbage for kimchi, they turned to local carrots, and created a salad now sold at every market in Tashkent.
For market-stall flavour
- Choose sweet, juicy carrots.
- Use a proper julienne grater.
- Get the oil really hot; that is what wakes up the spices.
Nutrition
Per serving (≈ 120 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Julienne the carrots
Peel the carrots and shred them on a julienne grater into long, thin strands. A regular box grater crushes them and draws out too much liquid.
Salt, sugar and vinegar
Add the salt, sugar and vinegar and massage well with your hands. Leave for ten minutes until the carrots soften slightly and release juice, then pour off any excess.
Add the spices
Pile the carrots into a mound and make a well in the centre. Add the crushed garlic, coriander and chilli to the well, without stirring.
Pour over hot oil
Heat the oil until just smoking and pour it straight onto the spices; they will sizzle and bloom. Mix immediately, sprinkle with sesame and chill for at least two hours.
Cook’s tips
- 1Fry half an onion in the oil first, then discard it, for a deeper flavour.
- 2For less heat, use sweet paprika instead of chilli.
- 3Avoid storing it in metal containers.
- 4Massage the salted carrots firmly with your hands for two minutes until they soften and release their juices before adding the other ingredients. This step ensures the texture is tender rather than raw and crunchy.
Serving & storage: Pair this as a side with grilled meats or steamed rice. Keep it in a glass jar in the refrigerator for up to five days, as the flavor improves after resting overnight. Serve it chilled straight from the fridge.
How long it keeps
Stored in a sealed jar in the fridge, morkovcha keeps for up to five days and tastes even better on day two. Serve it with plov, grilled meat or simply with flatbread.
The takeaway
Make it once at home and you will stop buying it. Adjust the vinegar, garlic and heat until you have your own signature version.
