Korean-Style Carrots

Shred the carrots using a Korean carrot grater or a mandoline. Add the salt and sugar. Mix thoroughly and gently massage the carrots with your hands until they begin to release their juices. Leave at room temperature for 30-40 minutes.

Squeeze the carrots firmly with your hands to drain off all the accumulated liquid.

Mound all the dry spices on top of the carrots: crushed coriander, gochugaru, paprika, and MSG. Do not mix yet. Pour the vinegar around the edges, trying to avoid hitting the spices directly.

Heat the vegetable oil in a skillet. Add the sliced onion and fry over medium heat until deeply golden brown. 30-40 seconds before removing from the heat, toss in the minced garlic—it should just lightly fry and infuse the oil with aroma without burning under any circumstances.

Immediately remove the skillet from the heat and pour the piping-hot oil directly over the mound of dry spices.

Add the soy sauce, sesame seeds, and sesame oil to the carrots. Now, mix everything thoroughly with your hands.