MORKOVCHA a spicy carrot salad born in the 1930s of the Korean diaspora installed in ex-USSR. No longer having access to the traditional Korean ingredients like the white radish, the Korean deportees invented an alternative Kimchi using carrots, in this simple dish but which has become essential in Russia, you will find crunchy grated carrots mixed with typically Korean flavors: garlic, vinegar and spices. Naturally gluten -free, Morkovcha is ideal as a fresh and raised accompaniment for your Asian, oriental or European dishes. Easy to prepare, it keeps for several days in the refrigerator, even gaining taste over time. Rich in fiber and vitamins, it is perfect for a healthy diet. It is a salad that you can prepare in “batch cooking” or simply if you want to fusion cuisine. It will allow you to get a getaway between Asia and Eastern Europe!

MORKOVCHA - Russian Korean carrots (gluten -free)

Russia

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Preparation time 10 mins Total time 10 mins

Difficulty: Beginner Servings: 4

Cooking method: Cook Expert, Traditional Recipe themes: Vegetarian

Ingredients

Servings

• 500 g of grated carrots very finely
• 2 cloves of garlic, chopped
• 3 tbsp white vinegar or rice
• 3 tbsp neutral oil (sunflower or grape seeds)
• 1 tsp of sugar
• 1 tsp ground coriander
• ¹ ⁄ ₂ cc of soft or strong chili depending on the tastes
• ¹ ⁄ ₂ cc of paprika
• ¹ ⁄ ₂ tsp salt

Preparation

1. Grate the finely carrots with mandolin or Korean (in fine julienne).
2. In a large bowl, add the garlic, vinegar, sugar, salt and spices. Mix well.

3. Heat the oil in a small saucepan until thrilling, then pour it directly on the spices, mixing well. 

   

4. Add the carrots and mix them with the sauce. 

5. Leave to marinate at least 2 hours in the fridge.
6. Serve fresh as an accompaniment salad or as a dishes.

Keywords: Korean carrots, gluten -free Russian salad, gluten -free Soviet kitchen, homemade morkovcha, spicy carrot recipe, gluten -free fermented salad, vegan asian entrance

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