Best 3 Morkovcha Russian Korean Carrot Salad Recipes

**Morkovcha: A Journey of Flavors and Cultures**

Morkovcha, also known as Russian-Korean carrot salad, is a vibrant and flavorful dish that beautifully blends the culinary traditions of two distinct cultures. This unique salad has captivated taste buds across the globe, earning its place as a beloved appetizer, side dish, and even a main course in some regions. Our culinary exploration will introduce you to the classic morkovcha recipe, along with exciting variations that add a personal touch to this versatile dish. From the classic combination of carrots, onions, and garlic to the addition of bell peppers, mushrooms, and even pineapple, each recipe promises a distinct flavor profile that will tantalize your palate. Whether you prefer the traditional approach or are eager to experiment with new ingredients, our collection of morkovcha recipes has something for every taste and preference. So, get ready to embark on a culinary adventure that celebrates the harmonious fusion of Russian and Korean flavors in this irresistible carrot salad sensation.

Check out the recipes below so you can choose the best recipe for yourself!

RUSSIAN CARROT SALAD - KOREISKAYA MORKOVKA

Russian Carrot Salad - Koreiskaya Morkovka image

This carrot salad is very popular in the Russian cuisine. The crunchy grated carrots are dressed with oil from caramelized onions and seasoned with coriander and garlic.

Provided by Olga's Flavor Factory

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

2 lbs carrots, peeled and grated on a fine julienne grater or mandolin
1 lb onions, sliced into half circles
1 cup oil (avocado, sunflower, etc.)
salt, ground black pepper, to taste
1 Tablespoon granulated sugar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper, or to taste
4-6 garlic cloves, minced
fresh herbs, to garnish (parsley or cilantro)

Steps:

Grate the carrots on a fine julienne grater.
Slice the onions into half circles. Heat the oil in a large skillet and add the onions. Season with salt to taste. Cook on medium low heat for 7-10 minutes, until the onions are golden brown.
Meanwhile, in a large bowl, season the carrots with salt and ground black pepper to taste. Add the sugar, ground coriander, paprika, cayenne pepper and mix to combine.
Finely mince or press the garlic cloves through a garlic press and place in the bottom of a large bowl. When the onions are cooked, strain the onions through a fine mesh sieve, pouring the hot oil right over the garlic. You can choose to strain out the garlic as well or even add the garlic to the onions during the last 30 seconds of cooking if you want the garlic to have a much more mild flavor in the salad. The other option is to add in the garlic along with the oil to the carrot salad, mixing all the ingredients to combine. The cooked onions will not be used in the salad. Add them to other recipes.
Store the carrot salad in the refrigerator. You can serve the salad right away, but for the best results, marinate the salad in the refrigerator at least for a few hours or overnight before serving.
Mix to combine again before serving the salad. Garnish with fresh herbs.
Store the salad in the refrigerator for up to a week.

SPICY KOREAN CARROTS

Spicy Korean Carrots image

Spicy Korean carrots made with a mix of garlic, coriander, hot oil, and other great spices.

Provided by Marina | Let the Baking Begin!

Categories Appetizer

Time 20m

Number Of Ingredients 11

Ingredients

2.2 lbs julienned carrots (julienne using this or this julienne slicer) (1000 grams)
1/2 - 1 Tbsp kosher salt (use less if using table salt)
1 Tbsp granulated sugar
2 tsp smoked paprika (or regular)
1/4-1/2 tsp cayenne pepper
1 tsp ground coriander seeds
5 cloves garlic (peeled & pressed)
1 tsp freshly ground black pepper
3-4 Tbsp white vinegar
1 large onion (diced)
2/3 cup virgin olive oil (heated until almost smoking)

Steps:

Shred carrots: Start by peeling and julienning carrots using a julienne slicer.
Mix: Now to a bowl add everything, but olive oil and onions. Mix and set aside.
Prepare the oil & onion: Heat the oil in a skillet, add diced onions and saute until the onions are golden in color. Move skillet off heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour 1/2 cup of the hot oil into a measuring cup with a long handle, or a small saucepot with a long handle. The oil must be thoroughly heated until almost smoking before adding to the salad. Discard the remainder of oil and onions or use them for a different recipe.
Add the oil into the carrots a little bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning.
The Spicy Korean Carrots are done and ready to be consumed. It is recommended that they marinate for at least 6-12 hours before eating though, for best flavor profile. To store, transfer to a closed container and keep in fridge up to a week.

Nutrition Facts : Calories 457 kcal, Carbohydrate 32 g, Protein 3 g, Fat 37 g, SaturatedFat 5 g, Sodium 2792 mg, Fiber 8 g, Sugar 16 g, ServingSize 1 serving

RUSSIAN CARROT SALAD (KOREAN-STYLE)

Russian Carrot Salad (Korean-Style) image

Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. To get it right, you MUST use a mandoline to julienne the carrots into long, thin strands like spaghetti. To save time, buy them already julienned at the grocery store. This dish is best after it has marinated for 24 hours, but is fine after only 4 or 5 hours.

Provided by The Parkers

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 4h40m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper

Steps:

Place carrots in a large bowl. Sprinkle garlic over carrots.
Mix vinegar, sugar, and salt together in a small bowl.
Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 8.9 g, Fat 9.3 g, Fiber 2 g, Protein 0.8 g, SaturatedFat 1.5 g, Sodium 766.7 mg, Sugar 4.9 g

Tips:

For the best results, use fresh, high-quality carrots. Look for carrots that are firm and brightly colored.
If you don't have time to marinate the carrots for the full 24 hours, you can still make a delicious salad. Just marinate them for at least 4 hours.
You can adjust the heat of the salad by adding more or less red pepper flakes. If you're not sure how much to add, start with a small amount and increase it to taste.
Morkovcha is a versatile salad that can be served as a side dish, an appetizer, or even a snack. It's also a great way to add some extra vegetables to your diet.

Conclusion:

Morkovcha is a delicious and easy-to-make salad that is perfect for any occasion. It's a great way to use up leftover carrots, and it's also a healthy and flavorful addition to any meal. So next time you're looking for a new salad recipe, give morkovcha a try. You won't be disappointed!