Best Korean Carrot Salad (Koreiskaya Morkovka) Recipe
Best Korean Carrot Salad (Koreiskaya Morkovka) is a vibrant and flavorful salad featuring julienned carrots combined with aromatic spices, garlic, and cilantro, all drenched in hot avocado oil infused with sautéed onions. This traditional Korean-style carrot salad is slightly tangy, smoky, and has a gentle heat, perfect as a refreshing side dish or appetizer. It requires no complicated cooking techniques and beautifully melds flavors after marinating overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes (including marinating time)
- Yield: 6-8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
Vegetables
- 2 pounds carrots (peeled and julienned on a mandolin)
- 1 small onion (finely diced)
- 6 cloves garlic (minced)
- ¼ cup cilantro (finely chopped)
Spices and Seasonings
- 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)
Liquids and Oils
- ¾ cup avocado oil
- 3 tablespoons white vinegar (or more to taste)
Instructions
- Sauté the onions: 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 become golden brown and tender, infusing the oil with their flavor.
- Prepare the carrots: While the onions cook, julienne the peeled carrots finely using a mandolin and place them into a large bowl. Season the carrots with kosher salt and sugar, tossing well to combine. Adjust salt to taste.
- Add spices and garlic: Create a well in the center of the carrot mixture. Add ground coriander, smoked paprika, cayenne pepper, and the minced garlic into the well, preparing for the hot oil infusion.
- Pour hot oil over spices: Once the onions are cooked, increase the heat to make the oil sizzle. Strain the onions through a fine mesh sieve, allowing the hot infused oil to pour directly over the spices and garlic in the carrot bowl. Let the mixture sit for a minute to bloom the flavors, then stir everything thoroughly to combine. Discard or reserve the cooked onions for another use.
- Finish with herbs and vinegar: Stir in the chopped cilantro and white vinegar, mixing well to balance the flavors.
- Marinate: Transfer the carrot salad to a large mason jar or airtight container. Refrigerate and let it marinate for at least 4 hours, ideally overnight, for the best flavor development.
- Serve: Before serving, mix the salad well to redistribute the dressing. Serve cold and garnish with additional cilantro if desired. Store leftovers in the refrigerator for up to one week.
Notes
- For best results, use a mandolin to julienne the carrots finely and uniformly.
- Adjust the cayenne pepper to control the dish’s spiciness according to your taste preference.
- The salad tastes even better after marinating overnight as the flavors deepen.
- Use white vinegar to preserve the authentic tangy flavor; apple cider vinegar can be substituted if necessary.
- Store the salad in an airtight container to maintain freshness for up to 7 days in the fridge.
- The cooked onions can be saved and repurposed in soups or as a savory topping for other dishes.
Keywords: Korean carrot salad, Koreiskaya Morkovka, spicy carrot salad, vegan Korean salad, marinated carrot salad
