Koreiskaya Morkovcha/ Korean Carrot Salad/ Russian Carrot Salad

This simple, crunchy spicy VIRAL carrot salad mixed with a lot of garlic, coriander, spices and salt. A little vinegar gives it a fermented taste that is tangy and delicious. It is quick and easy side dish which is why it is currently trending thanks to Tiktok.

I saw Danielle eating this Carrot salad on Tiktok and well I went down a rabbit hole on what the recipe is. In this rabbit hole I found a variety of versions, that include different ingredients, equipment and methods. After seeing pretty much every video out there and reviewing a lot of food blogs that have written this recipe many many years ago – this is my version. It is inspired by Kat Chao.

By no means is this recipe an authentic or original, there are inspirations from many spaces like I mentioned above but I have tweaked it to my liking. I made this recipe a few times before settling on this recipe and that is because I preferred straying away from the recommendations to achieve the perfectly spiced, crunchy, salty, delicious carrot salad. It is a fantastic salad to make on a Monday and have it stored in your fridge for up to 5 days, if it will last that long. Before we get to the recipe let us understand a little about this viral recipe all over.

What is Korean Carrot Salad?

It is a crunchy, spicy, salty and tangy salad packed with raw carrots. Its got a pickle/kimchi vibe with the addition of vinegar, salt and honey. There is a lot of garlic in this recipe and spice in the form of heat with cayenne pepper but also paprika and black pepper powder. It is seasoning with coriander powder and it is a very simple salad that is healthy and delicious to prepare.

What is the history of Korean Carrot Salad?

The salad was inspired by traditional Korean cuisine, it was curated based on the circumstances of how the lifestyle was in the Soviet Union. It originated in central Asia. The minimal ingredients and maximum flavors adds to the charm of this healthy salad. They used carrots as Napa cabbage was not easily available to make traditional kimchi, which soon became a pickle/salad to enjoy on its own. It is packed with raw carrots, spices, seasoning, little oil and vinegar. It was the Soviet – era invention of “Корё-сарам” (Koryo-Saram), ethnic Koreans living in the territory of the former Soviet Union – according to the Folkways.today.

What are the names for Korean carrot salad?

Korean Carrot Salad – Морковь по-корейски, also called корейская морковь/морковка, it is also considered to be Russian carrot salad, shredded carrot Korean salad, Morkovcha etc. Depends on where you heard or ate it, I heard it first as Morkovcha but learned more to understand it as Korean carrot salad. It is considered to be a Koryo – Saram (are ethnic Koreans in the post-Soviet states that descend from Koreans who were living in the Russian Far East.) variant of Kimchi.

Why is it also called the Russian Carrot Salad?

This carrot salad is called Koreiskaya Morkovka in Russia and has been adopted into the Slavic cuisine, a lot of people consider it to be Korean carrot salad as well. Now one of the reasons for it being part of the Slavic cuisine is because of the ethnic Koreans living in the territory of the former soviet union.

Why is this Korean Carrot Salad trending on tiktok?

A creator by the name of Danielle made this tiktok of her eating this carrot salad out of a jar with chopsticks. The salad was made by her aunt and she had no idea about the recipe so she posted a few more videos and in one of them she asks her aunt for the recipe and well, just like how we don’t know why videos go viral, this video went viral and now everyone is trying to make it. However this carrot salad not only has so much of a historical reference it has been popular all over Russia and Korea. Another reason why it is popular is because it is is featured on a Korean tv show Marry my husband.

Is this Korean Carrot Salad fermented?

Yes it is, as there is vinegar and salt in this salad, it has a kimchi vibes (depending on the spice level), also it is suggested to make the salad a day before eating as it tastes better the next day, once all the ingredients have had a chance to develop their flavors.

What tool can you use to cut the carrots for the Korean Carrot Salad?

The carrot have to be cut into julienne which is fine slices. You can use a cutter, a julienne peeler or a grater as well. Grating the carrots don’t give you the the texture the salad needs. If you grate the carrots they could get soggy and not hold its texture.

What is the benefit of eating Korean Carrot Salad?

This salad is high in fibre since it is eaten raw. It promotes bowel movements, helps with your metabolism in the process. Aid with better digestion and it s natural probiotic. Helps with thyroid function and eliminates excess estrogen and endotoxins which reduces the heavy load on the liver. Hence this is specific recipe is considered to be a hormone balancing salad.

Can you add onions into this Korean Carrot Salad?

Some recipes use sautéed onions which are cooled down and added into the salad before mixing and storing. The onions are sliced in a similar cut to carrots. I have seen recipes with raw sliced onions as well. However my recipe doesn’t include it.

What ingredients do you ned to make this Korean Carrot Salad?

To make this version of my carrot salad we need carrots, olive oil, apple vinegar, coriander powder (I have also used coriander seeds which are yummy), paprika powder (I have also used cayenne pepper powder), black pepper powder, pink Himalayan sea salt (you can use any salt) and a lot of freshly minced garlic.

What substitutes & additions can you use in this Korean Carrot Salad?

Some recipes like adding sesame seed oil instead of olive oil which is yummy, you can add freshly chopped coriander leaves as well into the salad. I have made this salad with toasted sesame seeds too which not only adds flavor but also add another element of crunch. I have also added little honey and it is really delicious, balances out the salty and sour vibes of the salad. Traditionally the recipe calls for white pepper powder but I have used black pepper powder as I prefer the taste but you can stick to white pepper powder.

What equipment do you need to make this Korean Carrot Salad?

To cut the carrots we need a julienne grater or a box grater that gives you matchstick like sized carrots. I have also made this recipe using a regular grater but after a couple of says the salad does loose it crunchy carrot texture.you can use a mandolin or any shredder that gives you the desired texture. We need a large mixing bowl to mix the salad, I have used a pair of tongs to mix it but you can use chopsticks. To make the olive oil hot you need a small pan, the salad is stored in a glass jar in the fridge.

How to make this Korean Carrot Salad?

Start by shredding the carrots, place them into a large mixing bowl. Add the salt, honey, vinegar and give it a massage. Set it aside for 5-10 minutes. Mince the garlic into the bowl with the carrots, add coriander powder, cayenne pepper, black pepper powder, vinegar. Heat the olive oil in a pan and pour over the carrots. Take your time and stir it around. Once mixed through, give it a taste and adjust the seasoning.

Serving & storing this Korean Carrot Salad?

Transfer to a glass jar and pack it in to the jar well – you are better off using a smaller jar than needed. Store it in the fridge for a day before eating even though it is delicious right away! You can store it for up to 5 days (good luck with that). Serve it with boiled eggs, cucumbers, grilled chicken or steamed fish, it is the perfect accompaniment/side dish for any meal.

Looking for more salad recipes?

Now that we have covered how to make this Korean carrot salad, you can have a look at the video on my socials but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.