A recipe for you if you think that a bit of chilli can only make things better! Our Spicy Korean Carrot Salad recipe is inspired by Russian Korean migrant cooking. Simple yet delicious slaw with a bit of a kick is a perfect addition to your summer BBQ table! Try this Russian Korean Carrot Salad (also known as Morkovcha) if you're looking to spice things up with something a little different to your traditional coleslaw!
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Make Your Next BBQ Party Exciting
How often do you have BBQs in summer? I will be honest, we only have three or four, but when we do, we tend to go all out. And we always try a new recipe - be it the main meat dish or a side dish.
Last summer we were experimenting with Asian flavours. You probably heard of the world-famous Korean BBQ, so I was convinced that other Asian flavours will work at a BBQ party. We held exclusively Asian-themed BBQs last summer trying to incorporate a range of Japanese, Korean, Thai and Chinese flavours into our burgers, grilled fish and various side dishes. And I have to say I was in love with the Asian-flavoured BBQs! This year, we are doing round two! And we started earlier in the season!
Over the summer, we aim to share more recipes we love, including a Banh Mi Burger, Central Asia Shashlik and a range of our favourite sides!
What Are Korean Carrots All About?
Today, we are sharing one of our simplest side dishes - Russian Korean Carrot Salad, flavoured with garlic, coriander and chilli. Simple ingredients, simple methods and therefore, a really simple recipe! Just a perfect example of a recipe where the basic ingredients speak for themselves. This simple salad is also one of our favourite vegan recipes to serve at a BBQ.
Plus it's something different to try with your summer BBQ if you are bored of your traditional coleslaw! This Korean Salad recipe with no mayo is perfect when you're looking for a lighter carrot slaw for a BBQ (just like our Carrot and Cucumber Salad). But we also have a recipe for Asian Cabbage Slaw With Sesame Mayo.
The Origins of Morkovcha
Korean Carrot Salad, also known by the Russian word Morkovcha (Russian Carrot Salad) or Korean Carrot Namul, is a popular side dish in Korean and Russian cuisine, as well as in most post-Soviet countries. The dish is typically made with julienned fresh carrot that's seasoned with a variety of ingredients, including garlic, sesame oil, soy sauce, and vinegar.
The origins of the first Morkovcha recipe are not entirely clear, but it is believed to have originated in Russia's Far East and then later spread to Korea during the Soviet era. The dish has since become a staple in countries that were part of the former Soviet Union and is commonly served as a perfect side dish with rice, soup, or meat dishes.
Morkovcha is known for its bright orange colour, tangy and slightly sweet flavour, and crisp texture, which makes it a refreshing and flavorful addition to any meal. Whether you are a fan of Korean cuisine or simply looking to try something new, Morkovcha is a dish that is sure to delight your taste buds.
Ingredients
Here are the main ingredients for this spicy carrot salad:
- large carrots: fresh and crunchy carrots are peeled and julienned. You may choose to grate them coarsely, but for best results, we highly recommend cutting them in small sticks instead (julienne carrots), as they will lose the crunch if grated.
- garlic cloves.
- vegetable oil: or other odourless oil, such as rapeseed or sunflower oil.
- apple cider vinegar: can be replaced with white wine vinegar, distilled white vinegar or rice vinegar.
- caster sugar
- salt
- spices: ground coriander powder, black pepper, chilli flakes. You may replace the chilli flakes with cayenne pepper or chilli powder.
Find the ingredient quantities, instructions on how to make this morkovcha recipe and nutritional information on the recipe card at the bottom of the post.
Method
1. Using a mandoline slicer, a julienne peeler or a grater attachment on a food processor, julienne your carrots. Having the carrots cut into long strips (rather than grated) will ensure they retain a lot of crunch. Place them in a large mixing bowl.
2. To a small saucepan or frying pan, add the oil and a crushed garlic clove and place it on medium heat. Once hot, let the garlic sizzle in the oil for 2 minutes on low heat - this will infuse your oil. Tip the hot oil over the julienned carrots and mix. Leave the garlic clove in. Let everything cool down for a few minutes.
3. Mix the sugar, salt, pepper, vinegar, coriander and chilli into the Korean carrots. Cover the carrot mixture in your large bowl with a plate or plastic wrap and leave it at room temperature for approx 6 hours to infuse. After that, store it in the fridge in an airtight container (this salad is even better the next day).
4. Mix the slaw again and take out the garlic clove just before serving. Sprinkle a little bit of sesame seeds on top and garnish with fresh cilantro (coriander) or other fresh herbs if you like.
What To Serve Korean Carrot Salad With?
Whilst this delicious Korean Carrot Salad is extremely versatile and goes with just about anything, we absolutely love it with:
- Lamb Shashlik
- BBQ Pork Tenderloin
- Grilled Skinless Boneless Chicken Thighs
- Grilled Mackerel Fillets (Mackerel Kebabs)
Other BBQ Side Dishes
For our other BBQ food ideas, have a look at our Summer Recipes Section. Aside from the Spicy Korean Carrots, you will find a bunch of other side dishes for BBQ, including:
- Griddled Tenderstem Broccoli with Chilli and Garlic
- Carrot and Cucumber Salad (With Asian Style Dressing)
- BBQ Grilled Baby Potatoes
- Chilli & Cheese Tear & Share Bread
- Asian Cabbage Slaw
Authentic Korean Dishes
If you are looking for a truly Korean recipe, look no further than one of the below meals that will have your taste buds dancing:
- No-Fuss Vegetarian Bibimbap
- Gochujang Tofu
- Korean Garlic Cream Cheese Bread | Somebody Feed Seb
- Bokkeumbap (Korean Fried Rice)
- Korean Cucumber Salad
Korean Carrot Salad (Morkovcha)
Equipment
- Mandoline/ Julienne Tool
Ingredients
- 500 g (1.1 lb) carrots peeled and julienned
- 1 garlic clove
- 4 tablespoon vegetable oil
- 2 teaspoon apple cider vinegar
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon chilli flakes
Instructions
- Using a mandoline, or a grater attachment julienne your carrots.
- In a small saucepan, heat the oil and a crushed garlic clove. Once hot, let the garlic sizzle in the oil for 2 minutes on low heat - this will infuse your oil. Tip the hot oil over the julienned carrots and mix. Leave the garlic clove in. Let everything cool down for a few minutes.
- Mix in the sugar, salt, pepper, vinegar, coriander and chilli. Cover and leave at room temperature for approx 6 hours to infuse. After that, store in the fridge.
- Mix the slaw again and take out the garlic clove before serving. Sprinkle some sesame seeds on top if you like.
Nutrition
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