Morkovcha

Morkovcha (UK: /mɔːrˈkɒftʃə/, US: /mɔːrˈkoʊvtʃə/; Koryo-mar: 마르코프차; Russian: марков-ча),^[a] also known as Korean-style carrots^[b] or Korean carrot salad,^[c] is a spicy marinated carrot salad. It is a dish in Koryo-saram cuisine, and is a variant of kimchi.^[1][2][3]

Morkovcha served plain

History

Morkovcha 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 napa 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 (채) 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.^[1][2]

Ingredients

The typical ingredients are finely julienned carrots, garlic, onion,^[4] ground red pepper, ground coriander seeds, vinegar, vegetable oil (or olive oil), salt and pepper. It may also include sesame seeds.^[1]

See also

• Funchoza – another Koryo-saram dish, a variant of japchae
• List of carrot dishes
• Soviet Union portal
• Korea portal
• Russia portal
• Food portal
• Pickling

Notes

1. Koryo-mar: 마르코프차, Cyrillic: марковча, pronounced [mɐɾˈkoɸtɕɐ]; Russian: морковча, romanized: morkovča, IPA: [mɐrˈkoftɕə]
2. Russian: морковь по-корейски, romanized: morkovj po-korejski, IPA: [mɐrˈkofʲ pə‿kɐˈrʲejskʲɪ]; Uzbek: Корейс услубида тайёрланган сабзи, romanized: Koreys uslubida tayyorlangan sabzi
3. Uzbek: корейсча сабзили салат, romanized: koreyscha sabzili salat