Korean-Style Spicy Carrot Salad
Crunchy, vibrant, and absolutely addictive — with that perfect kick of garlic and spice
Close your eyes for a moment and imagine walking through a bustling Eastern European market. The air is thick with the scent of garlic, warm spices, and something tangy that makes your mouth water instantly... That’s *morkovcha* — Korean-style carrot salad - and oh, it takes me right back to my childhood in Ukraine.
Every holiday table, every family gathering, every “just because” dinner at my mom’s house - this salad was always there. Bright orange ribbons of carrot glistening with that signature spiced oil, piled high in a glass bowl. My auntie made the best one, and I’d sneak forkfuls straight from the fridge when no one was looking. (Don’t tell her I admitted that.)
Here’s the thing about this salad - it looks fancy, it tastes like something from a specialty deli, but it’s actually so simple to make at home. The secret? Hot oil. When you pour sizzling oil directly over the garlic and spices... mmm... the aroma that fills your kitchen is absolutely intoxicating. The whole house transforms in seconds.
Don’t be intimidated by the technique, my darlings. I promise you, if you can grate carrots and heat oil, you can make this. It’s much simpler than it seems, and the result is infinitely better than anything store-bought. Trust me on this one - I’ve been making this for years, and homemade always wins.
What Makes This Salad So Special
The magic is all in that hot oil moment. When nearly-smoking oil hits the raw garlic and ground spices, it blooms everything instantly - the coriander becomes fragrant, the cumin turns nutty and warm, and the garlic mellows just enough to lose its harsh bite while keeping all that gorgeous flavor.
And those long, thin carrot ribbons? They stay crisp even after marinating, giving you that satisfying crunch in every bite. It’s the kind of salad that gets better as it sits... if you can wait that long ;)
Ingredients
Carrots - 500 g (3-4 big carrots)
Garlic - 4–5 cloves
Vegetable oil - 40–50 ml (4 tbsp)
White vinegar (9%) - 2 tbsp
Sugar - 1 tbsp
Salt - ½ tsp
Ground coriander - ½ tsp
Black pepper - ½ tsp
Cumin (zira) - ⅓ tsp
How to Make Korean-Style Carrot Salad
1. Peel the carrots and grate them using a Korean carrot grater (the one that makes long, thin julienne strips). If you don’t have one, a regular julienne peeler works too - you want those beautiful long ribbons, not stubby little pieces.
2. Press the garlic through a garlic press directly over the carrots. Don’t mix yet - just let it sit right on top.
3. Add the salt, sugar, black pepper, ground coriander, and cumin over the garlic. (Here’s a little secret... for an even more intense aroma, crush a few whole coriander seeds in a mortar and add those too.)
4. Pour the vinegar over everything. Still don’t mix - I know it’s tempting, but trust me on this!
5. Heat the vegetable oil in a small pan until it’s very hot, almost smoking. You’ll see it shimmer and move easily in the pan. Now carefully - and I mean carefully, my darlings - pour that hot oil directly over the garlic and spices. Listen for that beautiful sizzle! The aroma will hit you immediately and oh... it’s simply divine.
6. Now mix everything thoroughly. The best way? Use your hands with food-safe gloves. Get in there and really massage those carrots so every ribbon is coated with that gorgeous spiced oil.
7. Cover and refrigerate for 3–4 hours to let the flavors meld together... or honestly? Skip the wait and dig in right away. I won’t judge. :)
Tips for Perfect Marinated Carrot Salad
The right grater matters: A Korean carrot grater (they’re inexpensive and easy to find online) gives you that authentic texture. The long thin strips hold the dressing beautifully and stay crunchy.
Don’t skip the hot oil step: This is what makes homemade morkovcha taste like the real thing. Room temperature oil just won’t give you that depth of flavor.
Make it ahead: This salad actually improves after a day or two in the fridge. The carrots soften slightly while staying crisp, and the flavors become more harmonious.
Storage: Keeps beautifully in an airtight container in the refrigerator for up to a week.
This is the kind of salad that disappears first at any gathering. Make a double batch - believe me, you’ll thank yourself later.
Now go fill your kitchen with that incredible aroma, and enjoy every crunchy, spicy, garlicky bite!
— Victoria