Korean Carrot Salad (Morkovcha)
Korean Carrot Salad (Morkovcha)
21m
Serves 4
Directions
- 1Wash the carrots and use a vegetable peeler to slice them lengthwise into wide, thin ribbons.
- 2Place the carrots in a large bowl and toss with the sea salt. Let them sit for 10 to 15 minutes until they look wilted and bend easily.
- 3Add the rice vinegar, sugar, and gochugaru to the bowl and toss well, pulling the strips apart to ensure even coating.
- 4Heat the olive oil and sesame oil in a small pot or pan over medium heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant and lightly golden.
- 5Pour the warm garlic oil over the carrots and toss thoroughly until the ribbons are glossy.
- 6Refrigerate for a few hours before serving to allow flavors to balance, then finish with green onions and sesame seeds.
Ingredients
- 1 lb carrot
- 1 tsp sea salt
- 4 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp gochugaru
- 3 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 4 garlic clove, minced
- for garnish green onion (optional)
- for garnish sesame seed (optional)
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