Name: Best Korean Carrot Salad (Koreiskaya Morkovka) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Korean
Ingredients: 2 pounds carrots (peeled and julienned on a mandolin); 1 small onion (finely diced); 6 cloves garlic (minced); ¼ cup cilantro (finely chopped); 1 teaspoon kosher salt (or more to taste); 1 ½ teaspoons sugar (or more to taste); 2 teaspoons smoked paprika; 2 ½ teaspoons ground coriander; ½ teaspoon cayenne pepper (or more to taste); ¾ cup avocado oil; 3 tablespoons white vinegar (or more to taste)

Jump to Recipe

Introduction

Best Korean Carrot Salad, or Koreiskaya Morkovka, is a vibrant and flavorful dish featuring tender julienned carrots tossed in a smoky, garlicky dressing. This simple yet addictive salad offers a perfect balance of sweet, tangy, and spicy notes, making it a great side or snack.

A white speckled shallow bowl is filled with bright orange shredded carrot salad mixed with small green herb pieces, with a silver fork resting inside, positioned on a white marbled surface; near the bowl, loose carrot shavings and green herbs are scattered alongside two garlic bulbs with peeled skins, and in the background there are two glass jars also filled with the same carrot and herb mixture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds carrots (peeled and julienned on a mandolin)
1 small onion (finely diced)
¾ cup avocado oil
1 teaspoon kosher salt (or more to taste)
1 ½ teaspoons sugar (or more to taste)
2 teaspoons smoked paprika
2 ½ teaspoons ground coriander
½ teaspoon cayenne pepper (or more to taste)
6 cloves garlic (minced)
¼ cup cilantro (finely chopped)
3 tablespoons white vinegar (or more to taste)

Instructions

Step 1: Heat the avocado oil over medium-low heat in a medium skillet. Add the finely diced onions and cook for 8-10 minutes until they turn golden brown.
Step 2: While the onions cook, grate the carrots using a mandolin on a fine julienne setting into a large bowl. Season with kosher salt and sugar, toss well, and adjust salt to taste.
Step 3: Make a well in the center of the carrots and add ground coriander, smoked paprika, cayenne pepper, and minced garlic.
Step 4: Once the onions are golden, increase the heat to make the oil sizzle. Strain the onions through a fine mesh sieve, letting the hot oil pour over the spices and garlic in the carrot bowl. Let it sit for a minute, then mix well. Discard the cooked onions or save them for another use.
Step 5: Add the chopped cilantro and white vinegar to the carrot mixture and stir to combine thoroughly.
Step 6: Transfer the salad to a large jar or smaller containers. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop fully. Stir before serving chilled and garnish with extra cilantro if desired.

Tips & Variations

Using a mandolin for julienning ensures even, thin carrot strips that absorb the flavors better.
Adjust the cayenne pepper to control the heat level, or substitute with chili flakes for a milder spice.
Try adding a splash of lemon juice instead of vinegar for a citrusy twist.
Leftover browned onions can be used as a topping for soups or mixed into rice dishes for extra flavor.

Storage

Store the Korean carrot salad in an airtight container in the refrigerator for up to one week. The flavors intensify as it sits, so it’s best eaten after marinating overnight. When ready to serve, stir well and enjoy chilled. This salad is not recommended for freezing.

How to Serve

This image shows a large bowl full of finely shredded bright orange carrots mixed with small bits of green herbs scattered evenly throughout. The carrots have a fresh and slightly wet texture, suggesting they are dressed with a light sauce or vinaigrette. The bowl is white with small dark specks, and the shredded carrots fill it almost to the top, creating a vibrant, colorful mix. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different oil in this salad?

Yes, you can substitute avocado oil with other neutral oils like vegetable or light olive oil. Avocado oil is preferred for its mild flavor and high smoke point.

How long should I marinate the salad before eating?

For the best flavor, marinate the salad for at least 4 hours in the refrigerator. Overnight marinating allows the spices to fully infuse and the carrots to soften slightly.