Korean-Style Carrot Salad
Let’s be honest: this salad isn’t from Korea. It was created by the Koryo-saram, Soviet Koreans deported to Central Asia in the 1930s, who couldn’t get Napa cabbage and started marinating carrots with garlic, coriander and chilli instead. The result became a staple across the former Soviet Union, Ukraine included, and we make it with sizzling oil poured over the spices so they bloom fully.
- Prep
- 25 min
- Cook
- 5 min
- Rest
- 2 h 15 min
- Total
- 2 h 45 min
- Servings
- 6
- Level
- Easy
- Per serving
- 165 kcal
Ingredients
Makes: 6 servings, about 600 g
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Shred the carrots
Peel the carrots and grate them into long, thin strands on a julienne (Korean carrot) grater. Without one, cut them into the thinnest possible matchsticks with a knife or mandoline.
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Step 2: Salt the carrots
Sprinkle the carrots with the salt and sugar and massage well with your hands for 1–2 minutes. Leave for 15 minutes until juicy and pliable. Pour off any excess liquid.
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Step 3: Add vinegar and garlic
Add the vinegar and garlic and mix. Pile the carrots into a mound, make a well in the centre and put the coriander, chilli and black pepper into it.
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Step 4: Heat the oil
Slice the onion into half-moons. Heat the oil in a small pan and fry the onion for 4–5 minutes until golden, to flavour the oil. Lift out the onion with a slotted spoon — its job is done.
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Step 5: Pour over the spices
Heat the oil until almost smoking and pour it straight onto the spices in the well — they’ll sizzle and release their aroma. Watch out for splashes.
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Step 6: Mix and marinate
Mix thoroughly, cover and refrigerate for at least 2 hours, ideally overnight. Taste before serving and adjust the salt, sugar or vinegar.
Tips & variations
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Tip
Whole coriander gives the brightest flavour: toast the seeds in a dry pan for 1–2 minutes, then grind in a mortar.
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Tip
Use juicy, sweet carrots. Old, dry carrots stay tough even after marinating.
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Variation
Add 1 tsp soy sauce or 1 tbsp toasted sesame seeds for more depth. Cucumbers, eggplant or cabbage cut into thin strips can be marinated the same way.
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Storage
Keep in a sealed jar in the fridge for up to 5 days. It’s even better on day two.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 165 kcal | 990 kcal |
| Protein | 1 g | 6 g |
| Fat | 13 g | 78 g |
| Carbohydrates | 11 g | 66 g |
Approximate values calculated from standard ingredient data.
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