Korean carrots

Korean-style carrots, also known as Korean carrot salad, is a spicy and flavorful marinated carrot dish. It originated as a variation of traditional kimchi among the Koryo-saram community—ethnic Koreans residing in post-Soviet countries. This unique salad emerged because Baechu cabbage, a crucial ingredient in traditional kimchi, was difficult to obtain.

In Central Asia, where many Koryo-saram were relocated following the 1937 deportation, the dish is called "morkovcha." This name combines the Russian word for carrot, "morkov" with the Uzbek diminutive suffix "-cha." Although Korean-style carrots were initially unknown in South Korea, they have since gained international popularity. Today, you can find this dish in cafeterias across post-Soviet countries, on supermarket shelves, and as a staple appetizer or side dish at dinner tables and holiday feasts, enjoyed by people of all ethnicities in the former Soviet Union.

The typical ingredients for Korean-style carrots include finely julienned carrots, garlic, onion, ground red pepper, ground coriander seeds, vinegar, vegetable oil, salt, and pepper. Some variations also incorporate sesame seeds for added flavor and texture.