Homemade Korean-Style Carrots (Morkovcha)
A carrot salad-appetizer with a zesty, spicy flavor! Morkovcha is the salad nearly everyone knows as "Korean-style carrots." This appetizer, simple in ingredients and method, is a favorite of many. Its zesty, spicy flavor has a certain pull - once you try a little of this salad, it's hard to stop. The secret, of course, is in the spices in the dressing. But every cook has their own morkovcha recipe with their own tricks for making a delicious appetizer.
Cooking method
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Step 1:
Prepare the ingredients. It's best to use young, juicy carrots - then the salad comes out tastier, juicier, and more tender. You can change the set of spices or adjust the amounts to your taste.
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Step 2:
Wash, peel, and grate the carrots. Use a special Korean-carrot grater so you get pretty, even matchsticks. If you're making a large amount, a manual grater will be slow and tiring - in that case use a food processor with a Korean-carrot attachment. Put the grated carrots in a deep bowl, add the sugar and salt, and mix.
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Step 3:
Peel the onion and dice it with a knife. Heat the vegetable oil in a skillet. Add the diced onion and fry it until golden. Take the skillet off the heat. Lift the onion out of the oil and pour the oil into a small bowl. To it, add soy sauce, ground red pepper, garlic pressed through a garlic press, ground coriander, sweet paprika, and vinegar. Mix it all well so the spices combine.
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Step 4:
The bowl of carrots will have released some juice; drain it so it doesn't dilute the spices and leave the salad watery. Pour the dressing over the grated carrots. Mix the salad well and put it in the fridge for a couple of hours. You can serve it then, but the longer the morkovcha sits in the fridge, the richer and brighter its flavor, so ideally leave this appetizer to soak in the fridge overnight.
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Step 5:
The salad's spice aroma is very strong, so it's best to cover the bowl with a lid so other foods in the fridge don't pick up the smell. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Paprika - 289 kcal/100g
- Table vinegar - 11 kcal/100g
- Ground coriander - 25 kcal/100g
