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Spicy “Korean-Style” Shaved Carrot Salad

Spicy “Korean-Style” Shaved Carrot Salad

By Courtney HillSeptember 3, 2021

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    plus marinating
  • Rating

The provenance of the carrot salad called koreyskaya morkovka (which translates from the Russian as “Korean carrots”) is murky, but it is said to have originated with ethnic Koreans in Russia. It’s a spicy, garlicky, tangy-sweet, slaw-like affair. To give the dish more substance, we turned it into a shaved carrot salad, as we learned in Argentina. A sharp Y-style vegetable peeler makes it easy to shave the carrots into long, thin ribbons. We pour the hot dressing mixture over the ribbons and let the salad marinate for at least 1 hour (or up to three days). This slightly softens the carrots and allows them to absorb the seasonings. Use Korean red pepper flakes (gochugaru) if you can find them; if not, cayenne pepper works, but use half the amount.

Tip

Don’t purchase small carrots for this recipe. Look for large ones, as they’re easier to shave. Stop shaving the carrot when you reach the core, which tends to be tough and fibrous.

Ingredients
  • 4 to 5

    large carrots (about 1½ pounds), peeled

  • Kosher salt

  • ¼

    cup grapeseed or other neutral oil

  • 2

    medium garlic cloves, minced

  • 1

    tablespoon Korean chili flakes (gochugaru) OR 1½ teaspoons cayenne pepper

  • ½

    teaspoon ground coriander

  • 1

    small yellow OR red onion, halved and thinly sliced

  • ¼

    cup white vinegar

  • 1

    tablespoon white sugar

  • 1

    tablespoon sesame seeds, toasted

Step 1

Use a Y-style peeler to shave the carrots from top to bottom into long, wide ribbons, rotating as you go. Stop shaving when you reach the core; discard the cores.

In a large bowl, toss the carrots with ¾ teaspoon salt; set aside.

Step 2

In a small saucepan over medium, cook the oil, garlic, chili flakes and coriander, stirring, until the garlic begins to brown, 1 to 2 minutes. Reduce to low and stir in the onion.

Add the vinegar and sugar; cook, stirring, until the onion is slightly softened, about 2 minutes.

Pour the hot mixture over the carrots and toss. Let stand for about 15 minutes, then cover and refrigerate for at least 1 hour or up to 3 days.

Step 3

Taste and season with salt and pepper. Add the sesame seeds and toss. Serve chilled or at room temperature.

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