Korean-style carrots
My online friend Lena shared this Korean-style carrot recipe. Thank you, Lena! The salad is sweet and sour, moderately salty and slightly spicy. Adjust the red pepper to taste, but do not leave out the ground coriander: it gives this salad its characteristic flavor.
Adjust servings in the full version
If you don’t have ground coriander, you can take a whole one, crush it a little with the flat side of a knife, add it to the oil and fry it along with the onion. Then the pieces of seeds will be strained out along with the onion.
There is no need to pour a lot of vegetable oil. Otherwise, the carrots will turn out very fatty.
Finely chop or grate the garlic. Add a full teaspoon of salt and a tablespoon of sugar. Pour vinegar into a bowl. Mix everything and set aside.
Julienne the carrots with a julienne grater or cutter. Scrunch them lightly, pile into a large bowl and make a small well in the center.
Pour ground coriander, a mixture of peppers and hot red pepper into the cavity.
Pour vegetable oil into a small frying pan or saucepan. Heat. Add the chopped onion and fry until nice golden brown.
Pour hot, directly boiling fried oil into the well with spices so that the onion does not get into the carrots. This is conveniently done through a small metal strainer.
Stir. Add the garlic soaked in vinegar and mix again. Leave at room temperature for 10-12 hours. Then put it in the refrigerator.