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. It is 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

• List of carrot dishes – Wikipedia list article
•  Food portal

References

1. Tammy (31 March 2012). "Korean Carrots (Koreyscha Sabzili Salat)". Zenkimchi, the Korean Food Journal. Retrieved 28 July 2020.
2. Katz, Solomon H.; Weaver, William Woys (2003). Encyclopedia of Food and Culture, Volume 3: Obesity to Zoroastrianism. Scribner. p. 282.
3. Moskin, Julia (18 January 2006). "The Silk Road Leads to Queens". The New York Times. p. F1. Retrieved 8 January 2010.
4. "Korean carrot salad, recipe". Falktime. Retrieved 28 July 2020.