Korean-Style Spicy Carrots (Morkovcha)

Grate the carrots using a julienne-style grater or a food processor. The thin, matchstick-like pieces give the dish its signature texture.

Season the Carrots:

Place the grated carrots in a large bowl. Sprinkle them with the heaping teaspoons of salt and sugar. Toss to coat evenly, and let it sit for about 10 minutes. This will help the carrots soften slightly and release some of their natural juices.

Make the Spice Mixture:

In a small bowl, combine the minced garlic, ground coriander, ground cumin, and red chili flakes. Stir to combine.

Combine the Carrots and Spices:

After the carrots have rested, add the spice mixture to the bowl with the carrots. Toss the carrots and spices together to evenly distribute the flavors.

Add Vinegar and Oil:

Drizzle the rice vinegar and vegetable oil over the carrot mixture. Toss again until everything is well mixed and the carrots are coated.

Let the Flavors Marinate:

For the best flavor, let the dish sit for at least 30 minutes to allow the spices to meld with the carrots. For even better results, refrigerate for a few hours or overnight.

Serving and Storage Tips:

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.