Morkovcha

Korean-style carrots (Russian: морковь по-корейски, romanized: morkov' po-koreyski; Korean: 한국식 당근) or Korean carrot salad (Uzbek: koreyscha sabzili salat), is a spicy marinated carrot salad, a Koryo-saram variant of kimchi.[1][2][3]

Korean-style carrots

History
Korean-style carrots and other salads at Tolkuchka Bazaar, Turkmenistan

Koryo-saram (ethnic Koreans located in post-Soviet countries) created the dish as they did not have supplies of Baechu cabbage, the main ingredient in traditional kimchi. In Central Asia, where many Koryo-saram have lived since the deportation of 1937, the salad is also named morkovcha, which is a combination of Russian morkov ("carrot") and Uzbek diminutive suffix -cha. The salad was unknown in South Korea until recently. However, it has gained an international following, being served in most cafeterias throughout post-Soviet countries, sold in many supermarkets, and featured regularly as an appetizer (zakuska) and a side dish on dinner tables and in holiday feasts set by all ethnicities of the former Soviet Union.[1][2]

Ingredients

The typical ingredients are finely julienned carrots, garlic, onion[4], ground red pepper, ground coriander seeds, vinegar, vegetable oil, salt and pepper. It may also include sesame seeds.[1]

See also

References
  1. Korean Carrots (Koreyscha Sabzili Salat). Zenkimchi, the Korean Food Journal, March 31, 2012
  2. Solomon H. Katz and William Woys Weaver. Encyclopedia of Food and Culture, Volume 3. Scribner, 2003, page 282
  3. Moskin, Julia (2006-01-18), "The Silk Road Leads to Queens", The New York Times, retrieved 2010-01-08
  4. "Korean carrot salad, recipe".
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