Korean Carrot Salad (Morkovcha) Recipe
Korean Carrot Salad (Morkovcha) Recipe and Story
Korean Carrot Salad, or its original name Morkovcha, is a unique salad developed by Korean immigrants in Central Asia during the Soviet era. Inspired by the classic kimchi recipes of Korean cuisine, this salad was adapted using ingredients readily available in Central Asia. Using carrots as the main ingredient set it apart from the fermented cabbage base of kimchi, but thanks to the spices and vinegar, it achieves a similarly fermented-like taste.
The Historical Roots of Morkovcha
In 1937, Korean immigrants living in the Far East of the Soviet Union were forcibly exiled to Central Asia. These immigrants brought their traditional recipes with them but had to make new adaptations due to the different ingredients available in the region. When they couldn’t find cabbage, they used carrots to create a kimchi-like salad. Over time, this recipe gained popularity and became a staple on tables, particularly in countries like Russia and Ukraine.
Tips for the Recipe
- Choosing the Carrots: The main ingredient, carrots, should be fresh and firm. Otherwise, the intense kneading process can make the carrots too soft.
- Julienne Cutting: Cutting the carrots into thin and long julienne strips enhances the authenticity of both the presentation and taste. If you don't have a julienne slicer, you can thinly slice them with a knife and cut them into long strips.
- Balancing the Spices: The amount of paprika, chili flakes, and coriander can be adjusted to your taste. If you can’t find ground coriander, you can add fresh coriander leaves, as I do.
- Choosing the Vinegar: You can use either apple cider vinegar or grape vinegar. Apple cider vinegar gives the salad a lighter and sweeter aroma, while grape vinegar provides a sharper flavor.
- Resting Time: Letting the salad rest in the refrigerator for at least 4-5 hours allows the spices to blend well and the carrots to absorb the flavors. However, if you have time, letting it rest overnight will take the taste to the next level.
Serving Suggestions
Morkovcha stands out among cold appetizers. It can be served as a side dish with meat dishes or even enjoyed as a snack on its own. It also pairs wonderfully with rice or noodle dishes.
Enjoy the recipe...
Korean Carrot Salad (Morkovcha) Recipe with Video
Ingredients
- 250 g carrots,
- 4 tbsp olive oil,
- 1/4 onion,
- 1 clove of garlic,
- 1/4 cup vinegar,
- 1 tsp sweet paprika,
- 1 tsp chili flakes,
- 1 tsp ground coriander,
- 1 tsp sugar,
- 1/8 tsp black pepper,
- 1 tsp salt.
Preparation
- Cut the onion into half-moon slices and the garlic into round slices,
- Heat the olive oil, add the onion and garlic, and sauté until softened,
- Meanwhile, julienne the carrot and place it in a bowl,
- Add salt, sugar, paprika, chili flakes, black pepper, and coriander,
- Remove the oil you used to sauté the onion and garlic from the heat and, while still hot, strain it over the mixture and knead it with your hands,
- Transfer the mixture into a jar and let it rest in the refrigerator for 4-5 hours.
Enjoy your meal...