
Packed with a lively kick and tons of zip, spicy Korean carrots bring brightness from bold spices and plenty of vinegar tang. They're a shout-out to one of Russia’s favorite street foods and super easy to throw together. Great for party buffets, snacking, or if you love crunchy, spicy veggies.
This became my go-to snack after someone brought a big tub to a picnic. I've kept a jar on hand ever since—for last-minute sides or quick bites. People keep asking how to make it.
Tasty Ingredients
- Julienned carrots: Grab jumbo carrots for the sweetest, longest slices
- Kosher salt: Pulls water and smooths out all the flavors—be sure to stick with the right measurement or it gets intense
- Granulated sugar: Makes the tart bits less harsh—pure cane sugar tastes cleaner
- Fresh garlic, pressed: Gives that signature punch—choose bulbs that are sturdy
- Smoked paprika: Sneaks in a gentle smoke vibe—use real Spanish if you can find it
- Ground coriander: Adds a light, lemony twist—whole seeds you grind are worth it
- Cayenne pepper: Crank up the spice as you like—fresh from a new spice jar hits hardest
- Black pepper, ground: Spicy with a sharp edge—coarse grind packs the most flavor
- White vinegar: Brings acidity and helps soften up the slices—pick a clean-tasting bottle
- Large onion: Sautéed until golden, flavors the oil—look for firm ones
- Light olive oil: Let’s everything else shine—any strong flavor oil will take over, so keep it mild
Easy Step-by-Step
- Chill and Store:
- Scoop the carrot mix into a tight-sealing container made of glass or metal. Pop it in your fridge. You can snack immediately but after the flavors mingle overnight, it's crazy good.
- Finish and Season:
- Toss everything together using gloved hands or a couple of forks. Check the taste and add more vinegar, sugar, or cayenne if you're into extra zing. Every carrot bit should be coated and shiny—the goal is a hot, tangy, slightly sweet bite.
- Infuse with Hot Oil:
- Bring the onion oil back to almost smoking. Drizzle about half a cup of this over your carrot spice pile. Let it sizzle—the scent jumps out right away. That’s when the magic happens.
- Sauté Onion in Oil:
- Heat up olive oil on medium in a skillet. Dump in chopped onion, stir often, and wait till they're a deep golden brown. Scoop them out to save for later use—the oil’s the star now.
- Mix Up the Spices:
- Toss dry spices (salt, sugar, paprika, cayenne, coriander, black pepper) and pressed garlic on top of the carrots. Don’t bother stirring yet—hot oil’s coming up next.
- Slice the Carrots:
- Peel and cut carrots into skinny matchsticks—about 1/8 inch wide and 4 inches long for best crunch. Use a julienne tool if you’ve got one and dump the pile in a big mixing bowl.

I love how the smoky paprika seems to wake up the whole bowl of carrot strips. It takes me back to summertime cookouts when everyone went back for more. The bright color makes every plate pop.
Storing Made Easy
Pop spicy Korean carrots into a tight-lid container and chill them in the fridge. This keeps them crunchy and lets the flavors mix and mellow. They’ll stay good for five to seven days—actually, they get better with time. Skip the freezer or they’ll turn soggy and lose their crunch.
Subbing Ingredients
Use apple cider vinegar instead of white for some sweetness. Swap sunflower or avocado oil for olive oil if you like. Only got table salt? Use a bit less than the directions say, or just taste and adjust. Don’t skip the smoked paprika—it's key for flavor.
How to Serve
Spoon chilled spicy Korean carrots beside roast chicken, grilled steaks, or right out of the jar for a snack. They make rice bowls pop and taste great wrapped up for some crunchy heat. Want to wow guests? Serve in a big salad spread with fresh bread.

A Little History
Called morkovcha or Korean salad in Russia, this snappy snack came from the Russian Korean community. Its craveable crunch and spicy-sour flavor made it a hit everywhere—now you’ll find it in delis, stores, and kitchens as a tasty nod to food traditions on the move.
FAQs About the Recipe
- → What’s the secret to the bold taste in these carrots?
It comes from a big hit of garlic, coriander, black pepper, cayenne, smoked paprika, and a quick pour of sizzling oil to wake up the spices.
- → How come you stash the carrots in the fridge before eating?
When you chill them, the oil and spice have time to really soak in, so every bite packs more flavor by the hour.
- → Is it okay to use a machine for the carrots, or do I need to cut by hand?
Go ahead and use a food processor if you’ve got a julienne blade—it makes things quick. But a chef’s knife works just fine if you want to slice by hand.
- → Are these carrots super spicy?
Up to you! Add cayenne if you want extra heat. Taste it and tweak to match what you like best.
- → How long will these spicy carrots last in the fridge?
Pop them in a sealed metal or glass container and they’ll be good for about a week in the fridge.
- → Where do these spiced carrots get their flavor roots?
They’re influenced by bold Korean seasonings with a little nudge from Russian food traditions.