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Morkovcha

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15 min plus 2 hr chilling
Prep
2 min
Cook

Ingredients

  • 500 g (1.1 lb) carrots, peeled and julienned or coarsely grated
  • 4 garlic cloves, minced
  • 1 tsp ground coriander seed
  • 1/2 tsp chilli powder or flakes
  • 3 tbsp vegetable oil
  • 2 tbsp white vinegar or rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 small onion, thinly sliced (optional)

Method

  1. Place julienned carrots in a large bowl with the minced garlic, ground coriander, chilli powder, sugar, and salt.
  2. Heat the oil in a small frying pan until shimmering hot, about 180C (350F).
  3. Pour the hot oil over the carrot mixture; it should sizzle and release the aroma of the spices.
  4. Add the vinegar and toss everything together thoroughly.
  5. Cover and refrigerate for at least 2 hours, or ideally overnight, to let the flavours meld and carrots soften slightly.
  6. Toss again before serving, adding raw sliced onion if desired.

Introduction: Morkovcha is a spicy, garlicky shredded carrot salad dressed in oil and vinegar, brought to Central Asia by ethnic Koreans exiled to the region in the 1930s and now thoroughly woven into everyday Kyrgyz cuisine.

Cultural Background: Morkovcha is a spicy, garlicky shredded carrot salad dressed in oil and vinegar, brought to Central Asia by ethnic Koreans exiled to the region in the 1930s and now thoroughly woven into everyday Kyrgyz cuisine. Sold fresh at markets and made at home alike, it has become one of the most widely eaten salads in the country, prized for its punchy, tangy flavour.

Tips: Pouring the oil in while very hot is key; it 'cooks' the garlic and spices just enough to mellow their rawness while keeping the salad crisp.

Variations: Some versions add a few strands of saffron or a splash of soy sauce for extra depth.

Storage: Refrigerate in an airtight container for up to 5 days; the flavour improves after a day or two.

Reheating: Not applicable; served cold.

FAQs:

Q: Why pour hot oil over the carrots?

A: The hot oil briefly cooks the raw garlic and spices, mellowing their sharpness and helping the flavours infuse into the carrots.

Q: Is morkovcha very spicy?

A: It has a mild to moderate kick from the chilli, which can easily be adjusted up or down to taste.

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