Korean Carrot Salad (Morkovcha)

Name: Korean Carrot Salad (Morkovcha)
Prep time: 10 min
Cook time: 1 min
Total time: 21 min
Yield: 4 servings
Cuisine: Korean
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; for garnish sesame seed

21m

Serves 4

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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.