VegetarianKuymak
20 min · 566 kcal · Eastern European
Morkovcha
The Korean-style carrot salad of the Soviet Central Asian bazaars: long threads of raw carrot salted until supple, seasoned with garlic, coriander seed and chilli, then finished with smoking-hot oil poured straight over the aromatics. Sharp, garlicky and best after a night in the fridge.
Instructions
- Peel 250 g of carrot and shred it lengthways into long, hair-fine threads on a Korean julienne grater, or cut by hand into 2 mm matchsticks as long as the carrot allows. Even threads matter more than speed: thick pieces stay hard and watery.
- Put the threads in a bowl with 0.5 tsp of fine salt and 1 tsp of caster sugar and rub them through the carrot with your fingertips for about a minute. Leave to stand 20 minutes, until the carrot has gone limp and slack and a pool of orange juice has collected underneath.
- Gather the carrot in your hands and squeeze gently to shed most of the juice, then return it to the drained bowl. Pour over 1 tbsp of vinegar and toss so every thread is coated.
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309kcal
10gprotein
40gcarbs
16gfat
11gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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