lunch · vegan · vegetarian · gluten-free · dairy-free
Korean carrot salad
Morkovcha: the Koryo-saram carrot salad of julienned carrots, garlic, coriander and chili in hot oil and vinegar.
- Time
- 20min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toss carrots with salt and sugar and let sit 10 minutes; squeeze lightly.
-
2
Add vinegar, garlic, coriander, cayenne and pepper on top of the carrots.
-
3
Fry onion in oil until dark golden, then discard the onion.
-
4
Pour the hot oil over the spices so they sizzle, and mix well.
-
5
Chill at least 2 hours; it improves overnight.
