900 g carrots; 2-4 cloves of garlic; 5 pods dry hot pepper; 1-2 tbs of coriander seeds; 5 black peppercorns; ½ onion; 3-4 tbs of peanut oil; 1 tbs of rice vinegar; 1 tbs of each sugar and salt
Korean style carrots
Clean, wash, and julienne carrots, season with salt, add sugar, stir, and leave for 30 minutes to release juice. Meanwhile, toast spices in a dry frying pan, grind with a pinch of coarse salt, add to carrots with mashed garlic, mix well. Add vinegar and monosodium glutamate, mix well and place in a ceramic bowl. In a wok, fry hot pepper and onion chopped into half-rings in the oil until onions get dark golden brown, then discard onions and pepper, pour oil into the bowl with carrots, stir. Put into a container, cover and place in refrigerator for least one hour. Serve as an appetizer or as a side dish or use as part of other recipes.