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Morkovcha
Morkovcha (Koryo-mar: /), also known as Korean-style carrots (russian: морковь по-корейски, morkov' po-koreyski) or Korean carrot salad ( uz, koreyscha sabzili salat), is a spicy marinated carrot salad. It is a Koryo-saram variant of kimchi. History 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 Koryo-mar ''cha'', derived from Korean ''chae'' () meaning salad-type banchan. The salad was unknown in South Korea until recently, when Russo-Koreans' return migration as well as Russian and Central Asian immigration became common. However, it has gained an international following, being served in most cafeterias throughout post-Soviet countries, sold in many supermarkets ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean-style Carrot
Morkovcha (Koryo-mar: /), also known as Korean-style carrots (russian: морковь по-корейски, morkov' po-koreyski) or Korean carrot salad ( uz, koreyscha sabzili salat), is a spicy marinated carrot salad. It is a Koryo-saram variant of kimchi. History Koryo-saram (ethnic Koreans located in post-Soviet cuisine, Soviet countries) created the dish as they did not have supplies of Napa cabbage, Baechu cabbage, the main ingredient in traditional kimchi. In Central Asia, where many Koryo-saram have lived since the Deportation of Koreans in the Soviet Union, deportation of 1937, the salad is also named morkovcha, which is a combination of Russian ''morkov'' ("carrot") and Koryo-mar ''cha'', derived from Korean ''chae'' () meaning salad-type banchan. The salad was unknown in South Korea until recently, when Koryo-saram#Return_migration_to_Korea, Russo-Koreans' return migration as well as Russian and Central Asian immigration became common. However, it has gained an intern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot Salad
Carrot salad is a salad made with carrots. Recipes for carrot salad vary widely by regional cuisine. Shredded carrot is often used. Shredded carrot salads are often used as a topping for other dishes. By country Carrot raisin salad is a traditional dish in the Southern United States. Grated salad is mixed with raisins, mayonnaise, granulated sugar, salt and black pepper. The Koryo-saram, ethnic Koreans in the post-Soviet Union states, popularized spicy pickled carrot salad, known throughout the Soviet Union as Korean-style carrots. It is said to have been unknown in South Korea until recently, but has gained an international following and is served in many cafeterias throughout the CIS where it is also sold in supermarkets, and featured regularly as a side dish on dinner tables and at holiday feasts set by many ethnicities of the former Soviet Union. In India, carrot salads are often made with grated carrots are cooked with mustard seeds and green chillies in hot oil. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koryo-saram
Koryo-saram ( ko, 고려사람; russian: Корё сарам; uk, Корьо-сарам) is the name which ethnic Koreans in the post-Soviet states use to refer to themselves. The term is composed of two Korean words: "", a historical name for Korea, and "", meaning "person" or "people". Approximately 500,000 ethnic Koreans reside in the former Soviet Union, primarily in the now-independent states of Central Asia. There are also large Korean communities in Southern Russia (around Volgograd), Russian Far East (around Vladivostok), the Caucasus and southern Ukraine. These communities can be traced back to the Koreans who were living in the Russian Far East during the late 19th century. There is also a separate ethnic Korean community on the island of Sakhalin, typically referred to as Sakhalin Koreans. Some may identify as Koryo-saram, but many do not. Unlike the communities on the Russian mainland primarily descended from Koreans who arrived in the late 19th century and early 20 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soviet Cuisine
Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, Austro- Hungarian cuisines, and cuisines from other Eastern Bloc nations. Caucasian cuisines, particularly Georgian cuisine, contributed as well. Canteens run by the government were called stolovaya. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Korean Cuisine
Russian(s) refers to anything related to Russia, including: *Russians (, ''russkiye''), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries * Rossiyane (), Russian language term for all citizens and people of Russia, regardless of ethnicity * Russophone, Russian-speaking person (, ''russkogovoryashchy'', ''russkoyazychny'') *Russian language, the most widely spoken of the Slavic languages *Russian alphabet *Russian cuisine * Russian culture * Russian studies Russian may also refer to: *Russian dressing *''The Russians'', a book by Hedrick Smith * Russian (comics), fictional Marvel Comics supervillain from ''The Punisher'' series *Russian (solitaire), a card game * "Russians" (song), from the album ''The Dream of the Blue Turtles'' by Sting *"Russian", from the album '' Tubular Bells 2003'' by Mike Oldfield *"Russian", from the album '' '' by Caravan Palace *Nik Russian, the perpetrator of a con committed in 2002 *The South African name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Asian Cuisine
Central Asian cuisine has been influenced by Persian, Indian, Arab, Turkish, Chinese, Mongol, African, and Russian cultures, as well as the culinary traditions of other varied nomadic and sedentary civilizations. Contributing to the culinary diversity were the migrations of Uyghur, Slav, Korean, Tatar, Dungan and German people to the region. Background Nomadic peoples of the Eurasian steppe had simple subsistence diets based primarily on dairy products, and to a lesser extent game and plant-based foods. Excavations at Adji Kui in the Kara Kum Desert of Turkmenistan have shown the site was occupied between 2400 and 1300 BC. Archaeobotanical evidence has shown that crop diffusion was ongoing across the mountain valleys and oasis towns of Central Asia as early as the 3rd millennium BC. The earliest evidence of domesticated grains bring used by nomadic herders (2800 to 2300 BC) has been found at the Tasbas and Begash sites of the Kazakh highland steppe. ''Triticum turgidum'' and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot Dishes
The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the Daucus carota, wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Greater Iran, Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leafy vegetable, leaves are also eaten. The domestic carrot has been Plant_breeding#Genetic_modification, selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a Rosette (botany), rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame Seed
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. ''Sesamum'' has many other species, most being wild and native to sub-Saharan Africa. ''S. indicum,'' the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people. Etymology The word "sesame" is from Latin ''sesamum'' and Greek σήσαμον : ''sēsamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zakuski
Zakuski (plural from Russian: закуски ; singular zakuska from закуска; Polish: zakąski, zakąska) is an assortment of cold hors d'oeuvres, entrées and snacks in food culture of Russia and in Slavic-speaking countries. It is served as a course on its own or "intended to follow each shot of vodka or another alcoholic drink." The word literally means ''something to bite after''. It probably originated and was influenced through the fusion of Slavic, Viking-Nordic and Oriental cultures in early Rus' regions like the Novgorod Republic. The tradition of zakuski is linked to the Swedish and Finnish ''brännvinsbord'' which was also the ancestor of modern smörgåsbord and to meze of the Ottoman Empire and other Middle Eastern cultures. Zakuski are not served as in Scandinavia at the buffet but on the dining table. Zakuski are also a food-in-itself and often not just served as starter to a meal. Zakuski were kept in the houses of the Russian gentry for feeding casual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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