Morkovcha is a carrot salad of the Koryo-saram Korean communities created in Russia.

Lastest Updated May 27, 2024
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Fact: The Koryo-saram created morkovcha using carrots because cabbage wasn’t widely available around the time of 1939.

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Basic Information

Morkovcha: Basic Information



Alternative Name(s)

морковь по-корейски, koreyscha sabzili salat, morkov’ po-koreyski

Dish Type



Salad, appetizer



Popular Variations

Origin and Region

Morkovcha: Origin and Region


Post-Soviet countries (Armenia, Azerbaijan, Belarus, Estonia, Georgia, Kazakhstan, Kyrgyzstan, Latvia, Lithuania, Moldova, Russia, Tajikistan, Turkmenistan, Ukraine, Uzbekistan)

Continent’s Region

Eastern Europe, Northern Europe, Western Asia, Central Asia.

Country’s Region

Nationwide Origin

Associated Region

Ingredients and Preparation

Morkovcha: Ingredients and Preparation

Main Ingredients

Carrots, vegetables (onion, ground red pepper, ground coriander seeds)

Main Cooking Method


Preparation Process

Carrots are finely julienned and mixed with spices, vinegar, and oil
A Deep Dive

Morkovcha: A Deep Dive

Cultural Significance

A dish popular in Post-Soviet countries








Vibrant orange

Serving Style

On a plate

Serving Temperature



No accompaniment


On any occasions



Special Diets

Vegan, vegetarian, gluten-free


58 calories, according to data of MyFitnessPal for 100 grams of Russian Korean Spicy Carrot Salad


Armenia, Ukraine, Belarus, Azerbaijan, Kazakhstan, Estonia, Turkmenistan, Georgia, Kyrgyzstan, Lithuania, Moldova, Latvia, Russia, Tajikistan, Uzbekistan

Popular Similar Dishes


Popular Dining Area

Households, cafeterias, and supermarkets of post-Soviet countries in the area with the Koryo-saram population

Morkovcha is a Korean-style carrot salad popular in regions in the Soviet Union in the 20th century thanks to the migrant Korean population known as Koryo-saram.

Morkovcha Overview

Overall, this carrot salad is a fresh Koryo-saram salad inspired by Korean cuisine. However, morkovcha is different from kimchi in its lack of fermentation.

Morkovcha has its flavor dictated by the spicy kick of ground red pepper along with a few tangy and aromatic elements to infuse more profile to the carrots. In Korea, the dish is seen as a side dish (banchan) for serving with other main courses.

Once you’ve gotten hooked on this carrot-based salad, don’t forget to learn the making process of morkovcha along with some benefits and drawbacks and dishes that are similar to this carrot salad.

Key Points

  • Morkovcha is a carrot salad of the Koryo-saram Korean community in post-Soviet countries.
  • Morkovcha is served as a side dish and appetizer.

Morkovcha Images

How Did Morkovcha Appear in Central Asia?

The creation of morkovcha in Central Asia is credited to the Koryo-saram, ethnic Koreans in post-Soviet countries. Lacking napa cabbage for traditional kimchi, they innovated using carrots, a readily available ingredient.

The name combines Russian “morkov” (carrot) and Korean “chae” (salad). Initially unfamiliar in South Korea, morkovcha gained popularity there following Russo-Korean migration and increased immigration from Russia and Central Asia.

Now, it’s a staple in post-Soviet countries, featured in cafeterias, supermarkets, and as a common dish across various ethnicities of the former Soviet Union with various ways of making it.

How to Make Morkovcha At Home?

To make morkovcha right in the comfort of your house, you simply need to prepare the mentioned ingredients along with 4 easy to master processes:

  • Step 1: Wash the carrots before grating or julienning them. Make sure to finely chop the garlic and onion, too.
Grating carrots is an important step to set the texture for morkovcha.
  • Step 2: Prepare a mixture of ground red pepper, coriander seeds, salt, and pepper.
  • Step 3: Marinate the carrots with the spice mix before drizzling extra vinegar over the blend. Add vegetables and toss the mixture once again
  • Step 4: Add sprinkle sesame or simply let it marinate for a few hours. Serve and enjoy morkovcha.

After knowing the making process of morkovcha, there is more to uncover in terms of pros and cons when consuming this Korean carrot salad.

Pros and Cons of Eating Morkovcha

Dive into more positive and negative features that you should know before eating morkovcha:


  • Low in Calories: Morkovcha is primarily made of vegetables, making it a low-calorie dish.
  • Digestive Health: The fiber content in carrots aids digestion and promotes gut health.
  • Taste and Texture: The mix of spices and the marinating process gives morkovcha a crunchy and spicy profile.


  • Spiciness: Morkovcha’s heat is potentially too intense for some.

The journey isn’t over yet, as there are some more common concerns relating to morkovcha for you to explore.

Markovcha FAQs

Morkovcha is stored in the refrigerator for up to 3-5 days in an airtight container.

Yes, morkovcha is great as a filling for sandwiches, wraps, or even as a topping for other dishes.

No, despite being a popular choice in post-Soviet countries, morkovcha is unknown in Korea.

Similar Dishes of Morkovcha

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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