Crunchy and Spicy Korean Carrots Salad will win people over at potlucks, picnics, and as a unique side dish in any home. Made with fresh carrots, coriander, garlic, and oil, these Korean-style marinated carrots are easy, quick and always delicious! Ready in 20 minutes.
Also, try my Korean Style Beetroot Salad.
When I lived in Ukraine, Korean Carrot Salad was a staple in our refrigerator.
It's zesty, crunchy, flavorful and makes a wonderful side dish or appetizer. The marinade and the spicy flavor of this dish will take carrot eating to a whole new level.
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Why Does It Called Korean Salad?
Although we call this dish Korean Carrots, it actually has nothing to do with Korea.
The Koryo-Saram descendants of the ethnic Koreans who lived in the Russian Far East in 18th - beginning 19th century, were actually the ones who invented this marinated carrot salad.
Korean carrots come from the traditional Korean dish Kimchi (pickled cabbage with spices). Since some ingredients for Kimchi were difficult to find in the USSR, Koreans started adding carrots.
Over time, carrots completely replaced the cabbage and the dish became mostly popular in post-Soviet countries like Ukraine, russia and belarus.
Here's Why This Recipe Works
- simple ingredients. These spicy Korean Carrots are made with simple pantry staple ingredients. Carrots, garlic, ground coriander, vinegar - you might already have these spices in your kitchen.
- healthy. Raw Carrots are a fantastic source of vitamins and antioxidants. Carrots are rich in Beta-Carotene which converts into Vitamin A and is good for the eyes. In addition, carrots contain Fiber which might help with the healthy weight and lower the risk of heart disease.
- suitable for many occasions. This delicious marinated Korean Carrot Side Dish can Be served as part of Banchan with some cooked rice, mushrooms and other sides. It's perfect for picnics, potlucks or as a salad for the holidays.
Ingredients
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Ingredient Notes
- oil. It's best to use flavorless cooking oil. I love using avocado oil for cooking because it is a good source of monounsaturated fat which is linked to lower cholesterol and blood pressure. In addition, avocado oil is suitable for high heat cooking. (Make sure it says so on the label.) You can find avocado oil in any grocery store in the Cooking Oils aisle or on Amazon. Alternatively, you can use sunflower oil. If you want to use olive oil, I recommend using refined Olive oil. It has a lighter color than extra-virgin olive oil and is flavorless.
- sugar. Make sure to use organic cane sugar, because regular cane sugar is processed with a bone char and is not a vegan ingredient; You can read more in my Vegan Grocery List blog post. If you're avoiding sugar, you can replace it with a Monk Fruit Sweetener or even a tablespoon of honey.
- vinegar. In Asian inspired recipes I love using Rice vinegar, however White vinegar or Red Wine Vinegar will work here as well.
Special Equipment
To make this marinated Korean carrots recipe, you will need a Julienne peeler. You can either buy an adjustable Mandoline slicer or If you're like me and your kitchen space is limited, a simple Julienne y-peeler is a good buy.
Alternatively, you can also chop the carrots by hands. Make sure the carrot sticks are thin and roughly the same size.
How to make Spicy Korean Carrots
- Julienne the carrots. Peel and wash the carrots. Hold the carrot firmly in your hands or place it on a flat surface. Run peeler from top to bottom of the carrot pressing firmly until you have even cut slender sticks. Let the carrot sticks drop into a large bowl. Repeat the process with the remaining carrots.
- Toast the sesame seeds. Place a small skillet on a medium heat. Add sesame seeds and toast them for a minute or two until they start browning. Make sure not to burn the seeds. Remove from the heat and transfer the sesame seeds to a small bowl. Set aside.
- Sauté the garlic. Place the skillet back on a heat and add oil. Warm the oil until it starts to shimmer, about 2-3 minutes. Add 2 cloves of finely chopped garlic cloves, stir it for 10 seconds and promptly remove from the heat.
Pro tip: don't cook the garlic for too long. No need to brown it. You only need 10 seconds for the garlic to release all its flavor into the oil. After 10 second, immediately pour garlic with oil into a bowl with carrots.
- Combine the ingredients for Korean carrot salad. To a bowl with julienned carrots, pour hot oil and garlic. Add cilantro, the remaining garlic clove, sugar, dried coriander, toasted sesame seeds, vinegar, salt and pepper.
- Mix the Korean carrot salad. Using salad spoons thoroughly mix the salad. If necessary, adjust salt. If you desire more spiciness, add some more freshly ground black pepper. Leave a Korean carrot salad to marinate for at least 2 hours of overnight.
This time will be enough for the flavors to meld and marry together and you'll have the most yummy spicy marinated carrots ever. You can leave the Korean carrot salad to marinate on a counter or put it in a fridge.
Frequently Asked Questions
This salad is typically served cold or at room temperature.
There are many variations of Korean carrot salad. Some recipes call for sautéing yellow onion in oil and then discarding the onion. This step will infuse the hot oil with the onion flavor. If you want an extra onion flavor in your salad, totally go for it.
Korean Carrot Salad doesn't have usually any additional vegetables. You can however use this marinating method on other vegetables as well. Eggplant, celery root, zucchini will all taste delicious if prepared the same way.
Storage
Spicy Korean Carrots Salad should be stored in a covered container or jar in a a refrigerator. It will last for about 2 weeks.
Making Ahead Instructions
This Korean carrot salad recipe (Morkovcha) is so easy to make in one sitting however if you're short on time and want to split the prep part, you can julienne the carrots ahead of time.
Keep them covered in a fridge until you ready to proceed with the remaining steps.
What to serve with Spicy Korean Carrots
This unique Korean-style carrots side dish tastes delicious with Mushroom Stroganoff and Mashed potatoes.
Marinated carrots also will be a good accompaniment to Potato Pierogies.
For a creative twist, stuff these Spicy Carrots inside Baked Potatoes. Delicious!
You can also serve it as an appetizer, as part of the other small sides.
Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
For a quick overview of the recipe, please check out my Spicy Korean Carrot Salad web-story.
Recipe
How To Make Spicy Korean Carrot Salad Everyone Will Rave About
Ingredients
- 1 lb carrots 3 large
- 1 tablespoon organic cane sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon avocado oil
- 3 cloves garlic
- 1 teaspoon ground coriander
- 1 tablespoon rice vinegar
- 1 tablespoon raw sesame seeds
- ¼ c cilantro
Instructions
Julienne the carrots
- Peel and wash the carrots. Hold the carrot firmly in your hands or place it on a flat surface. Run peeler from top to bottom of the carrot pressing firmly until you have even cut slender sticks.
- Let the carrot sticks drop into a large bowl. Repeat the process with the remaining carrots.
Toast the sesame seeds
- Place a small skillet on a medium heat. Add sesame seeds and toast them for a minute or two until they start browning. Make sure not to burn the seeds. Remove from the heat and transfer the sesame seeds to a small bowl. Set aside.
Sauté the garlic
- Place the skillet back on a heat and add oil. Warm the oil until it starts to shimmer, about 2-3 minutes. Add 2 cloves of finely chopped garlic cloves, stir it for 10 seconds and promptly remove from the heat. (Don't cook the garlic for too long. No need to brown it. You only need 10 seconds for the garlic to release all its flavor into the oil. After 10 second, immediately pour garlic with oil into a bowl with carrots.)
Combine the ingredients
- To a bowl with julienned carrots, pour hot oil and garlic. Add cilantro, the remaining garlic clove, sugar, dried coriander, toasted sesame seeds, vinegar, salt and black pepper.
Mix the Korean carrot salad
- Using salad tongs thoroughly mix the salad. If necessary, adjust salt. If you desire more spiciness, add some more freshly ground black pepper. Leave a Korean carrot salad to marinate for at least 2 hours of overnight.
Notes
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Lydia says
Excellent recipe! thank you, Iryna. We cannot stop eating it!
Iryna Bychkiv says
Lydia, thank you so much for your comment and 5-star rating! I'm very happy you liked my carrot salad recipe!
Carol says
I am wondering if I could make this without the sesame seeds.Although I would love to add them in but because of some dental work I am not supposed to eat seeds and nuts so I am not able to make this as written. I believe there are a lot of nice flavours in here already so I think i should be ok?
Iryna Bychkiv says
Yes, you can skip the sesame seeds. The salad will be delicious even without them.
Lisa says
These were fabulous! My partner can't eat garlic, but even with that omitted, they were so vibrant and flavorful! We had them with baked potatoes and sweet pepper salmon soup.
Iryna says
Lisa, thank you so much for your comment and a 5-star rating! I'm so happy you and your partner enjoyed this recipe!
Natalia Bartkova, DDS says
very good and healthy salat, easy to make it.
Kulia says
I adore this carrot. Useful and tasty.