Dairy-Free, Easy, Gluten-Free, Russian, Side, Vegetarian

Korean Carrots (Корейская Морковка)

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This simple side dish is a staple at our family gatherings and holidays.

I have a confession: this dish is called “Korean carrots” in Russia, but I have no idea how it got that name or if it has any actual connection to Korea. My husband enjoyed it when he lived in Russia so I started making it when I got here, and it quickly became a favorite with his family, to the point that it’s requested every Thanksgiving, Easter, Fourth of July and any other gathering when we decide to share cooking responsibilities (it goes great with mashed potatoes). Even my picky-eater of a son enjoys it. For the best flavor, it really should be made with Russian vinegar, which is concentrated at 70% and will literally clear your sinuses, even at the small 1 tsp amount I use in this dish. For comparison, regular table vinegar here in America is only 5% concentrated. It’s almost impossible to find the 70% vinegar here, and you won’t find it at your local grocery store. I buy mine at Emporium International Foods, a Russian store in Old Bridge, NJ. If you’re feeling brave, stop in and get some (or call and see if they can ship it if you’re not nearby), but seriously, be careful with it. At that level of concentration, it’s basically an industrial cleaner rather than a foodstuff. Using regular American table vinegar, the taste will be the same; it just won’t be as strong. But rest assured, it’s one of my husband’s favorite dishes, and he gave the 5% version his seal of approval.

Ingredients

  • 1 lb. organic carrots, shredded (I’ve found organic carrots to be sweeter, but you can use non-organic carrots too)
  • 4 tbsp vinegar (5%) or 1 tsp Russian concentrated vinegar (70%)
  • 1/4 cup sunflower seed oil (you can substitute canola oil since it’s more readily available)
  • 1.5-2 cloves garlic, pressed
  • 1/2 tsp salt
  • 1 1/2 tbsp sugar
  • 1 1/2 tbsp ground coriander
  • 1/2 tsp chili powder
  • 1/2 tsp paprika

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Method

In a big bowl, mix carrots with coriander, chili powder, and paprika. In a small bowl, mix oil, vinegar, garlic, salt, and sugar.

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Add oil and vinegar mixture to carrots and mix very well.

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Let sit in the refrigerator for at least 2 hours to marinate (for best results, marinate at least overnight). Mix carrots once or twice while marinating and again before serving.

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Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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