Great for Your Eyes – Tasty in Your Tummy!

Although these are known as Spicy Korean Carrots, they really are not, strictly speaking, a normal part of Korean cuisine. It is thought that this dish was first created by Korean immigrants to the former Soviet Union. The Koreans have a national dish, called Kimchi, that is a spicy pickled cabbage.

When Koreans immigrated to Russia, they tried to recreate their beloved national dish. There was only one problem, they could not find cabbage readily. So, through a very historic recipe ingredient substitution, Spicy Korean Carrots came into being, and are known as Morkovcha in that part of the world now.

This is a great little side dish or salad, with its slightly sweet, somewhat tangy and mildly spicy taste. It makes an excellent pairing with any type of grilled meat or fish. It is best if you make it a day or two in advance of when you plan to serve it, so that the flavors can meld together and the carrots have a chance to absorb these flavors. You can, however, make it just prior to serving it, if you are pressed for time. Just be prepared to taste each flavor independently, instead of as the blend that is intended.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Save yourself the time and aggravation of trying to julienne carrots by purchasing shredded or matchstick carrots pre-packaged at your local market.

Recipe and photo courtesy of Marina at Let The Baking Begin