Why You’ll Love This Recipe
Morkovcha offers a bold flavor profile with its mix of smokiness, heat, and tang. The julienned carrots remain crisp while soaking up the garlicky, spiced marinade. It’s easy to prepare, vegan, and perfect as a side dish or salad that enhances everything from grilled meats to rice bowls. Plus, it only gets better as it sits in the fridge.
Ingredients
2.2 lbs carrots, julienned
3–4 tablespoons white vinegar
2 teaspoons kosher salt
1 tablespoon granulated sugar
2 teaspoons smoked paprika
¼–½ teaspoon cayenne pepper
1 teaspoon ground coriander seeds
1 teaspoon freshly ground black pepper
5 cloves garlic, peeled and pressed
⅔ cup light olive oil (or any neutral oil)
1 large onion, diced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Peel and julienne the carrots into a large mixing bowl.
- Add vinegar, salt, sugar, smoked paprika, cayenne, coriander, black pepper, and pressed garlic to the carrots.
- Heat the oil in a skillet and sauté diced onions until golden. Remove the onions with a slotted spoon (discard or reserve for another use).
- Reheat the oil until it’s almost smoking, then carefully pour about ½ cup over the carrots and spices.
- Toss everything together using forks or gloved hands until well combined.
- Transfer to a sealed container and refrigerate. Let it chill for at least 6 hours (up to 12 hours is best).
- Serve chilled or at room temperature.
Servings and timing
- Serves: 6–8
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 6 hours 25 minutes (including refrigeration)
Variations
- Add a dash of sesame oil for a nutty undertone.
- Incorporate thinly sliced bell peppers or radishes for extra crunch.
- Mix in toasted sesame seeds or chopped fresh herbs like cilantro or dill.
- For extra heat, include a chopped chili or increase the cayenne.
- Try using apple cider vinegar for a fruity twist.
Storage/Reheating
- Store in an airtight container in the refrigerator for up to 5 days.
- Best served cold or at room temperature.
- Not suitable for freezing, as the texture will suffer.
FAQs
What is Morkovcha?
It’s a spicy carrot salad with Korean roots, popular in Russian and Central Asian cuisine.
Can I use pre-shredded carrots?
Freshly julienned carrots are best for texture, but pre-shredded can be used in a pinch.
How spicy is this dish?
It’s mildly to moderately spicy—adjust the cayenne to your liking.
Can I make it ahead of time?
Yes, it tastes better after several hours as the flavors meld.
Is this dish vegan?
Yes, it’s completely plant-based.
What oil should I use?
Use a neutral oil like light olive, sunflower, or canola.
Can I skip the onions?
Yes, but sautéed onions add a nice sweetness to balance the spice.
What should I serve it with?
Great with rice dishes, grilled proteins, or on sandwiches.
Can I add sugar substitutes?
Yes, use a small amount of stevia or your preferred alternative.
How long does it last in the fridge?
Up to 5 days in a sealed container.
Conclusion
Spicy Korean Carrots – Morkovcha is a bold, addictive side dish that brings crunch, heat, and tang to any table. Easy to prepare and even easier to enjoy, it’s perfect for meal prep, potlucks, or spicing up everyday meals. Let the flavors develop overnight and savor this zesty delight throughout the week.
Spicy Korean Carrots – Morkovcha
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Tossed, Sautéed
- Cuisine: Korean-Inspired
- Diet: Vegan
Description
A vibrant, spicy carrot salad known as Morkovcha, featuring julienned carrots tossed with garlic, vinegar, and aromatic spices. Crunchy, zesty, and perfect as a side dish or flavorful condiment.
Ingredients
2.2 lbs carrots, julienned
3–4 tablespoons white vinegar
2 teaspoons kosher salt
1 tablespoon granulated sugar
2 teaspoons smoked paprika
¼–½ teaspoon cayenne pepper
1 teaspoon ground coriander seeds
1 teaspoon freshly ground black pepper
5 cloves garlic, peeled and pressed
⅔ cup light olive oil (or any neutral oil)
1 large onion, diced
Instructions
- Peel and julienne the carrots into a large mixing bowl.
- Add vinegar, salt, sugar, smoked paprika, cayenne, coriander, black pepper, and pressed garlic to the carrots.
- Heat oil in a skillet and sauté diced onions until golden. Remove onions with a slotted spoon (discard or reserve for another use).
- Reheat the oil until nearly smoking, then carefully pour about ½ cup over the carrots and spices.
- Toss everything together with forks or gloved hands until well combined.
- Transfer to a sealed container and refrigerate for at least 6 hours, preferably overnight.
- Serve chilled or at room temperature.
Notes
Add a dash of sesame oil for a nutty undertone.
Incorporate thinly sliced bell peppers or radishes for extra crunch.
Mix in toasted sesame seeds or herbs like cilantro or dill.
Use apple cider vinegar for a fruity flavor variation.
Adjust cayenne to increase or decrease heat level.
Best flavor develops after chilling for several hours.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
