Eat Korean Carrots for 20/20 Vision

I can give you perfect proof that eating carrots will ensure perfect visual acuity – 20/20: have you ever seen a rabbit wearing glasses? Watch this:

Ah, Bugs as Humphrey Bogart, swilling carrot juice, “Here’s to you, baby!”

Carrots are so important to our health and so prevalent in every cuisine in the world that there is even a World Carrot Museum where you can learn all kinds of carrot facts, carrot legends, and carrot trivia. There is one carrot dish, however, that is named after a specific national cuisine – Korean Carrots. Interestingly enough, it is not really a Korean dish, that is , it doesn’t come to us from Korea. It is a staple in every Russian restaurant, especially those specializing in Central Asian cuisine, and is sold in many stores both in post-Soviet Russia and abroad. It was created by Koryo-saram, ethnic Koreans living in Russia, forcibly uprooted by Stalin and deported to Central Asia as “unreliable people.”

Hardworking and resilient, Koryo Saram adapted to their new homes and even adapted their ethnic recipes. Since they could not make kimchi, for lack of Baechu (Nappa) cabbage, they used a vegetable found in abundance – carrots. “Korean” carrot salad has been unknown in Korea until recently, but is very well known internationally, popularized by Russian and Central Asian stores and restaurants.

Kor car 1.jpgYou have to julienne your carrots. That’s imperative. I’ve tried to make it with grated carrots, as I’ve successfully adapted this recipe to grated beets (see Korean Beet Salad), but it absolutely does not work with carrots. Fortunately, my son gifted me with a spirilizer for Mother’s Day, so now I am spiralizing everything in sight, with different attachments.

Kor car 2.jpg

This is what you should have: a mess of airy, golden orange, luscious finely julienned carrots. Then you start adding the spicy pickling stuff.

Kor car 3.jpg

There isn’t much to add, only ginger and garlic. Some apple cider vinegar, and some sugar or xylitol, if you wish. Hot pepper is optional, but I prefer a handful of fresh cilantro.

Kor car 4.jpg

Mix it all up and place it into a glass, ceramic, or enameled container. Of course you can serve it right away, but if you have a little patience and let it sit in a warm place for a day or so, the carrots will soften, the flavors will blend, and the result will be nothing short of sensational. Meanwhile, enjoy this little Korean carrot song.

Can you believe that something as simple as carrots can create such an exquisite delight on your table?

Kor car 5

When you serve it, remember those simple hardworking people, Koryo Saram, who created this delicious salad for us.


  • 4 large carrots
  • 1 square inch of ginger, grated
  • 2 – 3 large cloves of garlic, squeezed
  • 1/2 cup apple cider vinegar
  • A splash of olive oil
  • Optional: sugar or xylitol
  • Optional: hot pepper


  • Julienne carrots.
  • Add grated ginger, squeezed garlic, vinegar, oil, salt and pepper. Optional: add sweetener and/or hot pepper.
  • Mix thoroughly, cover, keep in warm place for at least 24 hours.
  • Mix again before serving. Garnish with fresh cilantro.



27 Comments Add yours

    1. Thank you for reblogging.


  1. Osyth says:

    I’m a carrot fanatic so I will definitely give this a try. Can you tell me what type of Spiralizer you have? My daughter has been nagging me to get one for a long time and I am gong to get one but heavens above it’s a minefield of not knowing where to start and hers is no longer available …. thank you so much for the recipe and in advance for the advice!

    Liked by 1 person

    1. It’s just a 5-blade spiralizer, a very inexpensive one. My son ordered it for me from Amazon Prime, and basically chose the one with a huge number of positive comments. It doesn’t say anything else on the box, and it doesn’t even have a manual or a recipe book, other than five pictures on the box that illustrate the purposes of different blades. Pretty basic and totally self-explanatory. I hope this is helpful!


  2. Wow! This looks amazing! 🥕

    Liked by 1 person

    1. Thank you so much! I am so glad you like it!

      Liked by 1 person

  3. [ Smiles ] Good! A vegan recipe that is easy to make!

    Liked by 1 person

    1. Thank you! We aim to please!

      Liked by 1 person

  4. That video is so rad! *laughs*

    Liked by 1 person

    1. LOL I thought so too!

      Liked by 1 person

  5. This looks so tasty. Love the slight pickling in there. 🙂

    Liked by 1 person

    1. Thank you so much, Ronit. Yes, it’s the pickling that makes the difference, although it is quite tasty right away. Your comment always means a lot to me!

      Liked by 1 person

  6. What a great pickle. I’m a bit of a pickle addict and always looking for new ways to make it. So thank you.

    Liked by 1 person

    1. Thank you so much, Myra! I am a pickle addict too, but for this one we have to thank the Koreans.


  7. Love carrots but I only fix them with roast, soups etc. I have to try this it looks delicious!

    Liked by 1 person

    1. Thank you so much for your kind words! I use raw carrots in all kinds of salads, and this one is one of our favorites. You can make it as spicy as you want!

      Liked by 1 person

  8. spearfruit says:

    Dolly, I love carrots – they are my favorite! 🙂

    Liked by 1 person

    1. I am so glad – please have some and enjoy!

      Liked by 1 person

  9. Christy B says:

    I eat carrots a lot so.. great to know this!! ❤

    Liked by 1 person

    1. Good – so you’ll never need glasses! LOL


  10. Joëlle says:

    I love this idea, Dolly! It’s great for a starter dish on a hot summer evening! Will definitely try it soon. I bet my daughter-in-law would like it. Do you personally add sugar when making it?

    Liked by 1 person

    1. Thank you so much, Joelle! I don’t add sugar as to me carrots are sweet enough, but I’ve seen it done in a couple of restaurants, and it was too sweet for my taste. Try it both ways and see what you like.

      Liked by 1 person

  11. Keith Haney says:

    That LOOKS Amazing.

    Liked by 1 person

    1. Thank you so much, Keith, and believe me, it tastes even better!

      Liked by 1 person

  12. Looks delicious… Quick vegan recipe.

    Liked by 1 person

    1. Thank you so much; I am so glad you like it!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s