Recipe: Delicious "Korean" Carrot Salad

"Korean" Carrot Salad. History of the Korean Salad (Morkovcha). Recipe for a classic raw Korean Carrot Salad. Finely julienned carrots seasoned with ground coriander, chili pepper and sautéed onions with cilantro.

Koryo-saram (ethnic Koreans located in post-Soviet countries) created the dish as they did not have supplies of Baechu cabbage. Russians call it 'Korean Carrot Salad,' but it is so absolutely ubiquitous in Russia that if they didn't originally own it, they certainly do now. Coriander provides primary flavor; cayenne provides the heat. You can cook "Korean" Carrot Salad using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of "Korean" Carrot Salad

1. It's 2 lb of carrots.
2. You need 1/2 each of onion, chopped.
3. Prepare 2 clove of garlic chopped.
4. It's 1/3 tsp of coriander powder.
5. Prepare 1/3 cup of vegetable oil.
6. You need 1 of salt.
7. It's 1 of cayenne pepper (optional).

Rumor has it that Korean carrot salad isn't Korean in origin at all, but is, in reality, an invention of the Russians with an exotic twist. This "Korean" carrot salad is found all over the area that is the former Soviet Union. I certainly saw it popping up here and there during my travels in Ukraine and its environs. This Carrot Salad with Coriander is a staple at church potlucks.

"Korean" Carrot Salad instructions

1. Peel and grate carrots. Mandolin slicer is best to be used for this recipe. Add salt, pepper, mix well..
2. Heat oil in skillet until very hot. May want to use sesame oil for more flavour but any vegetable oil will do..
3. Add chopped onion and coriander powder. Immediately turn heat to low. Saute onion until translucent and very soft and partially golden in color. (If you browned the onion, it is overdone and can't go into this recipe.).
4. When onion is done turn off the heat, add chopped garlic. Stir. Let sit for a couple of minutes..
5. Pour hot oil, garlic and onion mixture into the carrots. Mix well. You may want to use you hands to squize carrots with oil..
6. Let cool down for about an hour before serving..
7. Can be made a day ahead. Will keep in the fridge for quite a few days..

This Korean Carrot salad might not be the most authentic Korean recipe but it is delicious and so worth sharing! Grated carrots and cracked coriander seeds in a zesty vinaigrette type dressing. First, prepare the oil: Cut onion finely and fry on the oil until it gets nicely brown. Russian Korean carrot salad Rusiškos Korėjietiškos morkų Korean carrot salad with. Korean food Pickled vegetables and Hot salads on concrete background.