Korean-Style Carrots with Garlic, Coriander and Hot Oil

What you need

• 500 g (1 lb) carrots, peeled
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp coriander seeds, coarsely crushed in a mortar
• 3 cloves garlic, pressed
• 1/2 tsp hot red pepper, ground
• 1/4 tsp black pepper, ground
• 2 tbsp white vinegar, 5% strength
• 60 ml (1/4 cup) sunflower oil

Method

Restated from the original video

1. 1

   Cut the carrots into long, thin strips about 2-3 mm thick with a Korean-carrot grater, a mandoline or a knife.

2. 2

   Toss the strips with the salt and sugar, squeezing them with your hands for 1 min until they turn glossy and wet.

3. 3

   Leave the carrots for 10 min, then pour off the juice they released. Do not rinse them.

4. 4

   Add the coriander, garlic, hot red pepper, black pepper and vinegar. Mix well.

5. 5

   Heat the oil in a small pan until it shimmers and a carrot strip dropped in sizzles at once, 1-2 min.

6. 6

   Pour the hot oil over the carrots and stir quickly.

7. 7

   Cover with a plate, weigh it down with a jar and chill for at least 1 h. The flavor is best after 4 h or overnight.

8. 8

   Stir before serving. It keeps in the fridge for up to 4 days.

Imported from videoculinary.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.