Korean carrot salad (Корейская Морковь, pronounced Koryeĭskaya Morkov in Russian) is ubiquitous throughout the former Soviet Union. The dish was invented by Korean immigrants to Russia's Far East and the recipe would have stayed there if Stalin hadn't forcibly deported the Soviet Koreans further west to the Central Asian republics of Uzbekistan and Kazakstan. Stalin's fear that Japanese spies were infiltrating the USSR via these Korean immigrants spread Korean cuisine into the Soviet Union's interior.
Peeled and finely juliened carrots
2 Clove (10 gm), minced
Ground red pepper
Rice wine vinegar
1⁄2 Cup (8 tbs)
1. Wash and peel the carrots and julienne them.
2. Mix the carrots with salt and set aside for 30 minutes.
3. In a fresh bowl, place the shredded carrots after squeezing the water out of them.
4. Add the dry spices and mix it well.
5. Pour in the soy sauce and rice wine vinegar and mix it well.
6. In a sauce pan, pour 1/2 a cup of vegetable oil.Heat it up on medium low for 5 minutes.
7. Pour the warmed oil in the carrots and mix.
8. Cover the bowl with plastic wrap and place in the refrigerator for 5 hours or overnight to marinade.
9. Serve along with your favorite entree or by itself.