Korean Carrot Salad (Morkovcha)

Name: Korean Carrot Salad (Morkovcha)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 lb carrot; 1 tsp kosher salt; 1 1/2 tbsp sugar; 2 tbsp white vinegar (see note below); 1/2 tbsp gochugaru (or 1/4 tsp cayenne pepper + 1 tsp paprika); 3 tbsp oil; 1 tbsp minced garlic

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 6

asian carrot salad carrot kimchi carrot salad

Ingredients

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Instructions

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Step 1

Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or a sharp knife. Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.

Step 2

Mix in the sugar, vinegar, and gochugaru (Korean chili flakes). If gochugaru is unavailable, use a combination of cayenne pepper and paprika. Toss everything together well.

Step 3

In a small pot, heat the oil over medium-low heat and sauté the garlic until it becomes aromatic, ensuring it doesn’t burn. Pour the hot garlic oil over the carrots and mix thoroughly.

Step 4

The salad can be served immediately or chilled in the fridge for 2 hours to enhance the flavors. For storage, this carrot salad can be kept in the refrigerator for up to 1 week.