Morkovcha
Korean-style carrots (Template:Lang-ru; Template:Lang-ko) or Korean carrot salad (Template:Lang-uz), is a spicy marinated carrot salad. It is a Koryo-saram variant of kimchi.[1][2][3]
History
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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
- ^ a b c Tammy (31 March 2012). "Korean Carrots (Koreyscha Sabzili Salat)". Zenkimchi, the Korean Food Journal. Retrieved 28 July 2020.
{{cite web}}: CS1 maint: url-status (link) - ^ a b Katz, Solomon H.; Weaver, William Woys (2003). Encyclopedia of Food and Culture, Volume 3: Obesity to Zoroastrianism. Scribner. p. 282.
- ^ Moskin, Julia (18 January 2006). "The Silk Road Leads to Queens". The New York Times. p. F1. Retrieved 8 January 2010.
- ^ "Korean carrot salad, recipe". Falktime. Retrieved 28 July 2020.
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