Morkovcha (Korean-Style Carrot Salad)

Rich in beta-carotene and antioxidants, this lightened Soviet-Korean staple uses heated oil in moderation to bloom aromatic spices without excess calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g carrots, peeled and finely julienned (~4 medium carrots) · 205 kcal in the whole recipe
• 3 garlic cloves, finely minced (~12 g) · 18 kcal in the whole recipe
• 1 small yellow onion, finely sliced (~80 g) · 32 kcal in the whole recipe
• 1.5 tbsp sunflower oil (~20 g) · 177 kcal in the whole recipe
• 2 tbsp vinegar (~30 g) · 6 kcal in the whole recipe
• 1 tsp sugar (~4 g) · 16 kcal in the whole recipe
• 1 tbsp toasted sesame seeds (~9 g) · 57 kcal in the whole recipe
• 1 tsp ground coriander, 1/2 tsp red pepper flakes, 1/2 tsp salt, and black pepper to taste

Method

1. Place the julienned carrots in a bowl, add sugar and salt, then massage lightly with your hands and let sit for 10 minutes to soften.

   

2. Mound the minced garlic, ground coriander, red pepper flakes, black pepper, and vinegar directly on top of the carrots without stirring.

   

3. Heat sunflower oil in a small pan over medium heat, add sliced onion and sauté for 3-4 minutes until lightly browned and fragrant.

   

4. Pour the hot oil and sautéed onions directly over the garlic and spices on top of the carrots to bloom their flavor.

   

5. Toss the salad thoroughly, mix in toasted sesame seeds, cover, and chill in the refrigerator for at least 1 hour before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.