KO RYO C A RROT S A L A D COOK TIME: 15 MIN
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FA LL
This Central-Asian version is another favorite variation of kimchi. In the mid-20th century, there were a significant number of Koreans living in Russia, and Josef Stalin deported approximately 500,000 Central Asia. Now known as “Koryo-Saram,” Koreans in Central Asia make their own version of kimchi, making the most of the local produce and ingredients. I love the resilience of Koryo Saram and this dish. This marriage of tradition and local ingredients is at the heart of the food at Miss Kim. The original recipe is from Caroline Eden and Eleanor Ford’s wonderful book Samarkand, but we add beets and carrot-top greens to ours to use even more local ingredients.
INGREDIENTS
¾ lbs carrots
3 Tbsp rice vinegar
¼ lbs beets
2 tsp sugar
Wash, peel, and julienne carrots and beets. Toss in the kosher salt and set aside for an hour.
½ tsp kosher salt
1 garlic clove, finely minced
Toast the sesame, perilla, coriander, and cumin seeds in a dry pan until fragrant.
½ tsp perilla seeds
1-2 thai chiles, seeded and finely chopped
1 tsp coriander seeds
2 Tbsp canola oil
Make the dressing by whisking the vinegar, sugar, garlic, chiles, and oil together with spices.
½ tsp cumin seeds
4 oz. carrot top greens
½ tsp sesame seeds
Chef Ji Hye Kim Miss Kim, Ann Arbor 30
DIREC TIONS
Dress the carrots and beets with the dressing, let sit for another hour. Garnish with carrot-top greens to serve.