Korean Carrot Pickle

Julienne the carrots using a mandoline or Korean carrot grater. Add salt and sugar. Mix everything thoroughly and massage the carrots gently with your hands until they start releasing their juice. Let sit at room temperature for 30-40 minutes.

Squeeze the carrots firmly with your hands, draining all the liquid that's been released.

Scatter all your dry spices over the carrots: ground coriander, gochugaru, paprika, and MSG. Don't mix yet. Drizzle the vinegar in a circle, trying to avoid the spices.

Heat the vegetable oil in a pan. Add the sliced onion and cook over medium heat until it's a deep golden brown. About 30-40 seconds before you take it off the heat, add the minced garlic—it should just lightly toast and release its aroma, definitely not burn.

Take the pan off the heat immediately and pour the hot oil directly over the pile of dry spices. They'll sizzle and bloom with flavor.

Add soy sauce, sesame seeds, and sesame oil to the carrots. Now mix everything thoroughly with your hands (gloves are better).