Korean Carrot and Cheese Salad
Fast, nutritious, and filling - made from everyday ingredients! This Korean carrot and cheese salad is super quick to prepare. Boiling eggs takes the most time. Serve in individual portions or in a shared bowl. It satisfies hunger and fits both dinner and breakfast.
Updated : 05 August, 2025
Easy
About 20 min.
Ingredients
4
Eggs
100 grams
Hard cheese
150 grams
Korean carrot
2
Garlic
2 tablespoon
Mayonnaise
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can prepare Korean-style carrots yourself or buy them ready-made. Choose a cheese that you like, as long as it’s easy to grate.
Step 2
Hard-boil the eggs in advance: cover them with cold water, bring to a boil, and cook for 7-8 minutes. Then drain the hot water and cool the eggs in cold water. Once cool, peel off the shells.
Step 3
Grate the eggs on a large grater directly into a bowl.
Step 4
Grate the cheese on the same grater and add it to the eggs.
Step 5
Drain the juice from the Korean carrots and add them to the bowl. Optionally, chop them a bit smaller. Add mayonnaise as dressing. For extra flavor, press a couple of garlic cloves and mix them in. Season with salt and ground pepper to taste. Keep in mind that mayonnaise already contains salt. Mix everything until smooth.
Step 6
The Korean Carrot and Cheese Salad is ready! Transfer it to a salad bowl and serve. For best results, chill it slightly so all ingredients are at the same temperature. Enjoy!