Zesty and bright, this Carrot Kimchi is an easy, flavorful way to add more vegetables to any meal. It makes an excellent side for Korean beef bowls and many grilled dishes, and it’s surprisingly addictive. The combination of tang, spice, and texture also works beautifully on whole-wheat toast with cottage cheese for a healthy, savory breakfast.
Often called Morkovcha, Korean-style carrots, or Korean carrot salad, this recipe has roots across Russia, Ukraine, Central Asia, and other countries of the former Soviet Union. Korean immigrants in the Russian Far East developed this carrot-based variation during times when napa cabbage was scarce. As communities moved and resettled during the mid-20th century, the salad became a popular and enduring side dish in many regions.
While inspired by traditional kimchi flavors, carrot kimchi has its own distinct profile: bright acidity from vinegar, warming spice, and a satisfying crunch. It’s a wonderful pantry-friendly make-ahead side to bring to potlucks or to serve alongside weeknight dinners.
This salad stores well and keeps its crispness when refrigerated, making it a convenient option to prepare a few days before you need 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
Frequently Asked Questions about How to Make Carrot KimchiCan I use store-bought matchstick or shredded carrots?
Yes. Pre-shredded or matchstick carrots work well and give a crisper texture. You can also grate them with a food processor or use a julienne peeler for consistent matchsticks.
What other types of oil can I use?
If you don’t have olive oil, vegetable oil or sunflower oil are fine substitutes.
Do I need to warm the olive oil before pouring it on top of the spices and carrots?
Warming the oil is optional, but warm oil helps bloom and distribute the spices evenly through the salad, improving aroma and flavor.
What should I serve it with?
What should I serve it with?Carrot kimchi is versatile: serve it with Korean beef bowls, barbecued chicken, beef, or fish, or swap it in for coleslaw. It also makes a tasty topping for toast with cottage cheese or avocado.
How far in advance can I make it?
Prepare it up to 3–4 days in advance. Store in an airtight container in the refrigerator for best texture and flavor.
Chef’s Tools
Chef’s Tools- Mixing bowls
- Measuring cups
- Grater
- Food processor
- Garlic press
- Measuring spoons
Try these Popular Asian Recipes
Easy Three-Ingredient Teriyaki Sauce
Teriyaki Garlic Chicken Stir Fry
Baked Sweet and Sour Chicken Thighs- 4–6 cups grated carrot (large grate)
- 1/2 cup white vinegar
- 2 garlic cloves, finely grated or crushed
- 1 tsp salt
- 1 tbsp sugar
- 2 tsp ground coriander
- 3/4 tsp chili powder
- 3/4 tsp smoked paprika
- 1/2 tsp white pepper
- 1/4 cup olive oil, warmed
- Combine the grated carrots and grated or crushed garlic in a medium mixing bowl.
- Pour the white vinegar over the carrots and garlic.
- Add salt, sugar, ground coriander, chili powder, smoked paprika, and white pepper. Mix to combine.
- Warm the olive oil briefly, about 20–30 seconds, until pleasantly warm but not hot.
- Pour the warm oil over the spices and toss thoroughly so the flavors distribute evenly.
- Serve immediately, or transfer to an airtight container and refrigerate for up to 3–4 days.
- Enjoy!
If you love Sweet and Sour Chicken, you’ll love these…
Korean Beef Bowls
Easy Three-Ingredient Teriyaki Sauce
Egg Roll in a Bowl