Carrot Kimchi is also known as Morkovcha, Korean-style Carrots, and Korean Carrot Salad. It can be found across Russia, Ukraine, Central Asia, and the former Soviet states. To give a little background, it was created by Korean immigrants from the Russian Far East during a period when there was a shortage of napa cabbage for making kimchi. Then when the Koreans were pushed out during the deportation of 1937 to unpopulated areas of the former Soviet states, it remained a staple in their diet and became a popular side dish in those areas.
My husband served a church mission in Korea and loves kimchi. He introduced it to me, and ever since then, I have always enjoyed kimchi. We were excited to try Carrot Kimchi when I saw the recipe on an Instagram reel. This dish is nothing like actual kimchi, though. It is spicy with an acidic kick and holds its own with a completely different flavor palate.
Being the perfect make-ahead side dish, take this Korean Carrot Salad to your next potluck. People will rave about it!
Salads Perfect for Summer
- Summer Cucumber Salad with Lemon and Feta
- Mango Chopped Salad with Cilantro Lime Avocado Dressing
- Spinach Poppy Seed Salad
- Bruschetta Pasta Salad
- Potato Salad with Old Bay and Bacon
- Creamy Crouton Summer Salad
Step-by-Step Photos for How to Make Carrot Kimchi
Frequently Asked Questions about How to Make Carrot Kimchi
Can I use store-bought matchstick or shredded carrots?
Yes, you can. The salad will have a more crunchy texture if you use matchstick carrots. You can also use a food processor to grate the carrots or use a julienne peeler to make matchstick shapes.
What other types of oil can I use?
Vegetable or sunflower oil will work if you do not have olive oil.
Do I need to warm the olive oil before pouring it on top of the spices and carrots?
Technically, no, but when you use warm olive oil, it helps disperse the spices evenly throughout the salad.
What should I serve it with?
I love to eat it topped on my favorite wheat toast with cottage cheese for a healthy breakfast toast. It’s a great side dish for Korean Beef Bowls, alongside barbecued chicken, beef, or fish and in the place of a coleslaw salad.
How far in advance can I make it?
Up to 3-4 days in advance.
Chef’s Tools
Try these Popular Asian Recipes
- 4-6 cups grated carrot (large grate)
- ½ cup white vinegar
- 2 garlic cloves, grated finely or crushed
- 1 tsp salt
- 1 tbsp sugar
- 2 tsp ground coriander
- ¾ tsp chili powder
- ¾ tsp smoked paprika
- ½ tsp white pepper
- ¼ cup olive oil, warmed
- In a medium-sized mixing bowl add the grated carrot and finely grated or crushed garlic cloves.
- Next, pour the white vinegar over the carrots and garlic.
- Add the salt, sugar, ground coriander, chili powder, smoked paprika, and white pepper.
- Warm the olive oil in the microwave for 30 seconds.
- Next, pour the warm olive oil on top of the spices and mix everything together.
- Serve and eat immediately or refrigerate for up to 3-4 days.
- Enjoy!
More Side Dishes You'll Love!
Leave a Comment