Koryo-Saram-Style Spiced Carrot Salad

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This crunchy spiced carrot salad, often called Korean-style carrot salad or morkovcha, is associated with Koryo-saram food traditions in Central Asia rather than being a classic dish from present-day Korea. Shred the carrots into fine matchsticks, salt them briefly and toss with vinegar and spices. Pour warm oil over the seasoning to bloom its aroma, then add garlic and chill. Keep it refrigerated and use clean utensils. Shred carrots into fine matchsticks with a julienne grater. Place in a large bowl. Add salt and sugar and toss. Rest 20 minutes, then drain excess liquid if abundant. Stir vinegar, coriander, paprika, pepper and chilli into the carrots. Heat oil in a small pan until hot but not smoking. Pour over the spice mixture and toss carefully.

Recipe card

Koryo-Saram-Style Spiced Carrot Salad

Fine carrot ribbons tossed with garlic, coriander, paprika, chilli, vinegar and warm oil.

Prep 20 minCook 0 minTotal 200 minYield 6 to 8 side servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

1 kg carrots, peeled 1 tsp fine salt 2 tbsp granulated sugar 2 tbsp white vinegar 1 tsp ground coriander 1 tsp sweet paprika 1/2 tsp black pepper 1/4 tsp chilli flakes, or to taste 50 ml neutral oil 3 whole garlic cloves, finely grated 1 tbsp toasted sesame seeds, optional

Instructions

1. Shred carrots

   Shred carrots into fine matchsticks with a julienne grater. Place in a large bowl.

2. Season

   Add salt and sugar and toss. Rest 20 minutes, then drain excess liquid if abundant.

3. Mix spices

   Stir vinegar, coriander, paprika, pepper and chilli into the carrots.

4. Warm oil

   Heat oil in a small pan until hot but not smoking. Pour over the spice mixture and toss carefully.

5. Add garlic and chill

   Stir in garlic and sesame seeds if using. Cover and refrigerate at least 3 hours before serving.

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How to tell when it is ready

Stir in garlic and sesame seeds if using. Cover and refrigerate at least 3 hours before serving.

Tips

• Shred carrots into fine matchsticks with a julienne grater.
• Add salt and sugar and toss.
• Stir vinegar, coriander, paprika, pepper and chilli into the carrots.
• Heat oil in a small pan until hot but not smoking.

Troubleshooting

• If carrots are too wet, drain before adding oil.
• If seasoning is too sharp, add a little neutral oil or sugar.

Substitutions

• Use apple cider vinegar.
• Reduce sugar for a sharper salad.

Variations

• Add toasted sesame seeds.
• Use a little more chilli for heat.

Serving suggestions

• Serve with grilled meat.
• Add to a rice bowl.
• Offer alongside dumplings.
• Serve with flatbread.

Make ahead

Prepare components ahead and store safely. Keep refrigerated in a covered container and use within 4 days.

Storage

Keep refrigerated in a covered container and use within 4 days.

Food safety

Refrigerate promptly and use clean utensils; do not treat as a shelf-stable pickle.

Frequently asked questions

Can I make the carrot salad ahead?

Yes. Chill it for several hours or overnight so the seasoning settles; keep refrigerated and use within 4 days.

How should I store koryo-saram-style spiced carrot salad?

Keep refrigerated in a covered container and use within 4 days.

Serve with grilled meat. Keep refrigerated in a covered container and use within 4 days.