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
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 ...
variant of
kimchi.
History
Koryo-saram (ethnic Koreans located in post-
Soviet
The Soviet Union,. officially the Union of Soviet Socialist Republics. (USSR),. was a List of former transcontinental countries#Since 1700, transcontinental country that spanned much of Eurasia from 1922 to 1991. A flagship communist state, ...
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, 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.
Ingredients
The typical ingredients are finely julienned carrots,
garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
, onion,
ground red pepper, ground
seeds,
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 et ...
, vegetable oil, salt and pepper. It may also include
sesame seeds.
See also
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References
{{Salads
Carrot dishes
Central Asian cuisine
Kimchi
Russian Korean cuisine
Salads
Soviet cuisine