Morkovcha

[1][2][3] Koryo-saram (ethnic Koreans located in post-Soviet countries) created the dish as they did not have supplies of napa cabbage, the main ingredient in traditional kimchi.

In Central Asia, where many Koryo-saram have lived since the deportation of 1937, the salad is also named morkovcha, which is a combination of Russian morkov ("carrot") and Koryo-mar cha, derived from Korean chae (채) meaning salad-type banchan.

The salad was unknown in South Korea until recently, when Russo-Koreans' return migration as well as Russian and Central Asian immigration became common.

However, it has gained an international following, being served in most cafeterias throughout post-Soviet countries, sold in many supermarkets, and featured regularly as an appetizer (zakuska) and a side dish on dinner tables and in holiday feasts set by all ethnicities of the former Soviet Union.

[1][2] The typical ingredients are finely julienned carrots, garlic, onion,[4] ground red pepper, ground coriander seeds, vinegar, vegetable oil (or olive oil), salt and pepper.