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A bowl of Korean carrot salad topped with sliced green onions and black sesame seeds, placed on a wooden surface with chopsticks and small dishes of condiments nearby.
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Korean carrot salad recipe

Crunchy, garlicky, and a little spicy—this Korean carrot salad (Morkovcha) is gluten-free and perfect for BBQs or make-ahead sides.
Prep Time10 minutes
Salting time10 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Korean
Keyword: Korean carrot salad, morkovcha, viral carrot salad
Servings: 4 servings
Author: ChihYu Smith

Equipment

Ingredients

  • 12.5 oz carrots about 3 large chubby ones
  • ½ tsp coarse sea salt or more to taste
  • 0.3 oz garlic finely minced (2 medium or 1 tbsp)
  • 1 bulb scallion sliced into small rounds
  • 2 tbsp avocado oil or any neutral-flavored oil
  • 1 tsp gochugaru Korean red pepper flakes, or more for spicier taste
  • Pinch ground black pepper
  • 1 tbsp sugar or coconut sugar
  • ½ tbsp toasted sesame oil
  • 1 tbsp lemon juice or more to taste
  • Sprinkle Toasted black and white sesame seeds for garnish
US - Metric

Instructions

  • Trim the ends of the carrots. Rinse, scrub, and pat them dry. Use a julienne Y-peeler to shave the carrots into long, thin noodle-like strips.
  • To do this safely, insert a fork into the thicker end of the carrot. Hold the fork with one hand and peel with the other. You can try either tilting the carrot at an angle or laying it flat against the cutting board. Rotate as you go so you can shave from all sides and get the most out of it. You should get about 7.5 to 8 oz of shredded carrots.
  • Place the carrots in a large mixing bowl. Sprinkle with salt and gently toss by hand for about 30 seconds. Let sit for 10 minutes.
  • Meanwhile, finely mince the garlic and slice the scallion into small rounds, separating the white and green parts.
  • In a heavy bottom small saucepan (uncovered), heat the oil over medium heat until it starts to shimmer, about 6-7 minutes.
  • Place the garlic, scallion whites, and gochugaru flakes on top of the carrots. Carefully pour the hot oil directly over the aromatics to release their flavor.
  • Season with black pepper, sugar, sesame oil, and lemon juice. Gently toss by hand until everything is well combined.
  • To serve, shape the carrots into a small mound with a little height. Add scallion greens on top and sprinkle with sesame seeds.
  • You can serve it right away, or chill for a few hours to let the flavors meld. Keep well in the fridge for up to 5 days.

Notes

  • Carrot selection: I found that chubbier, shorter carrots are easier to julienne with a julienne peeler. Choose fresh, plump, juicy ones with bright orange skin and a firm, crisp texture so the shaved carrots taste their freshest and sweetest.
  • Acidity substitute: Lemon juice brightens the salad and gives it a refreshing lift. You can also use rice vinegar instead. Avoid darker vinegars like balsamic—it’ll change the color of the carrots after marinating.
  • Tools: If you don’t have a julienne peeler, you can also use a vegetable spiralizer or use a Y-peeler to shave the carrots into ribbons. Just keep in mind—the wider and thicker the carrot slices, the longer they’ll need to marinate for the flavor to fully come through.
  • Gochugaru substitute: If you don’t have gochugaru, substitute with a touch of cayenne pepper and paprika.

Nutrition

Serving: 1serving | Calories: 131kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 360mg | Potassium: 306mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14951IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 0.4mg