Korean-style Russian Carrot Salad. Корейская Морковка / Mорковча

Photo Credit: http://fb.ru/article/64680/koreyskaya-morkovka-dlya-poklonnikov-ostroy-kuhni

Another Russian culinary legend that you will absolutely surely encounter on your travels to Russia -  a crunchy and spicy carrot salad made with garlic, sunflower oil, and a few spices. It is so popular that it can be found in any market or grocery store.

The recipe is said to have come from the Korean emigres to the to the Russian Far East and Siberia of the early 20th century. In the Stalin era, under the migration program, the Korean population was moved to Central Asia. There the recipe got adapted by the local population and started spreading to the rest of Russia. Rumour has it that the original kimchi-like salad called for Napa cabbage, which was impossible to find, however carrots were widely available. 

• 1 kg carrots,
• 1 head garlic
• 1/2 cup sunflower or any vegetable oil
• 2 white onions
• 1-2 tablespoons cayenne pepper
• 4 tablespoons white vinegar
• 1 tablespoon ground coriander
• 2 bay leaves
• 5 cloves gralic
• 1 teaspoon black peppercorn
• 3 tablespoons sugar
• 1 tablespoon soy sauce (optional)
• 2 teaspoons salt

1. It is absolutely essential that the carrots are juliened, not grated into strips 2-4mm thick, while the length is optional. 
2. In a large mixing bowl mix the julienned carrots with 1teaspoon salt and leave. 
3. In the mean time, slice onions and skin garlic.
4. In 30 minutes tip the bowl to drain the liquid. 
5. In the same bowl, gather carrots from sides to the center to form a "hill" and make a bit of a hole in the center. Add cayenne pepper to the center.
6. In a frying pan heat the oil until it is extremely hot. Add the sliced onions and bay leaves, fry until the onions turn golden-brown. Remove the onions with a slotted spoon and discard.
7. Pour the oil into the crater of the carrot mountain.
8. Add the minced garlic and the rest of the ingridents. Mix well, let it sit for 15 minutes. Now try the salad, add more spices or vinegar to your liking. 
9. Move the salad to a glass jar / container and put in a fridge for 12 hours to marinate. Garnish with parsley and serve.
   
   Version 2
   Julienne 1 kg carrots. Add 2 T white vinegar, 2t salt, 1T sugar, 5 garlic cloves, mix and mash with hands. Lightly sprinkle with 1/2t red and black pepper each, 1/2t ground coriander. Let it stay for 30 min, pour the excess juice.
   
   Heat 1/3C sunflower seed oil till white smoke it visible. Add sliced onion, 3 cloves, 2 bay leaves. Fry till the onion turns golden. Discard the onion. Pour the oil over carrots, mix well. Let stay in the fridge for an hour.