Korean-Style Carrot & Eggplant Salads (Баклажаны с морковью по-корейски) – A Taste of the Soviet Bazaar

The Story of Korean-Style Carrot and Eggplant Salads: A Dish of Nostalgia and History

This is not just a recipe—it’s a memory, a taste of home for many, and a dish that carries with it an entire history of resilience, migration, and cultural fusion. If you grew up in the former Soviet Union, these salads were everywhere—sold at open-air bazaars, in small kiosks, and by street vendors. Whether scooped into plastic containers or served alongside family meals, they were a staple. But despite their widespread presence, their origins are far from ordinary.

Why “Korean” Carrots?

The name “Korean-style” (корейская морковь / морковча) often confuses those unfamiliar with its history. This is not a traditional Korean dish but rather a creation of the Koryo-saram—ethnic Koreans who lived in the former Soviet Union. Their story is one of displacement and adaptation.

In the 1930s, under Stalin’s orders, thousands of Koreans who had settled in the Russian Far East were forcibly deported to Central Asia—Kazakhstan and Uzbekistan in particular. These families, torn from their homes, had to rebuild their lives in unfamiliar lands. They brought with them their culinary traditions but faced a challenge: many of the ingredients common in Korean cuisine, such as Napa cabbage and daikon radish, were difficult to find in Central Asia.

In an act of adaptation, they recreated their beloved kimchi using what was available—carrots. Shredded finely, marinated in vinegar and spices, and bloomed with hot oil, this new dish became a vibrant, tangy, and garlicky salad that retained the essence of their original kimchi while evolving into something entirely unique.

Over time, the dish spread far beyond Koryo-saram communities. It became beloved across the Soviet Union, served in homes, restaurants, and markets. The bright orange salad, spiced with coriander and chili, became a fixture at celebrations and everyday meals alike. Today, it remains a nostalgic favorite for many.

Eggplant Joins the Table

The Korean-style eggplant salad (баклажаны по-корейски) followed a similar journey. As the Koryo-saram integrated into Soviet society, their dishes continued to evolve. Eggplants, widely available in Central Asia and the Caucasus, became another ingredient transformed through Korean-style seasoning.

This dish mirrors the carrot salad in its balance of tangy vinegar, garlic, and heat, but with the addition of soft, roasted (or fried) eggplant, sweet bell peppers, and onions. The eggplant absorbs flavors deeply, making this a richer, more savory counterpart to the crisp and refreshing carrot salad.

Both salads share a similar preparation method, including blooming the spices in hot oil—an essential technique that intensifies the flavors and sets these dishes apart from simple vinegar-based salads.

A Taste That Travels

Despite its deep roots in the former Soviet Union, Korean-style salads have since traveled worldwide. Today, they can be found in Russian and Ukrainian delicatessens, enjoyed across Eastern Europe, and even recognized in parts of Korea as an unexpected but appreciated diasporic dish.

For many, these salads are more than just food—they’re a direct connection to childhood, family gatherings, and the aroma of bustling markets. They represent the ingenuity of a people forced to adapt and a culinary tradition that continues to thrive.

Every bite carries history—the warmth of garlic, the tang of vinegar, the heat of chili, and the unmistakable scent of coriander, an ingredient so characteristic of Soviet Korean cuisine that it has become almost synonymous with it.

Why This Recipe Matters

If you grew up eating this, you know that not all versions are equal. Many recipes online cut corners, leaving out the careful steps that bring out the real depth of flavor. Proper moisture removal, correct vinegar balance, spice blooming—these details matter. This is a dish that, when done right, is vibrant, tangy, and rich in umami.

For those who have never tried it, this is an opportunity to experience one of the most beloved street food-style salads from the post-Soviet world. Whether served as a side dish, tucked into sandwiches, or eaten straight from the bowl, these salads are more than just food—they’re a story of migration, adaptation, and cultural resilience.

And once you taste them the way they’re meant to be made, you’ll understand why they’ve stood the test of time.