Korean Carrot Salad (Morkovcha)

Ingredients

• Carrots, peeled 600 g
• Salt 1 tsp
• Sugar 1 tbsp
• White vinegar (9%) 2 tbsp
• Garlic, pressed 4 cloves (16 g)
• Ground coriander 2 tsp
• Ground red pepper 0.5 tsp
• Ground black pepper 0.25 tsp
• Sunflower oil 60 ml

Instructions

1. 1

   Cut the carrots into long, thin matchsticks on a julienne grater and put them in a large bowl.

2. 2

   Sprinkle the carrots with the salt and sugar, rub them with your hands for 1 minute and leave for 10 minutes to release juice.

3. 3

   Pour the vinegar over the carrots, add the garlic and toss well.

4. 4

   Make a well in the center of the carrots and put the coriander, red pepper and black pepper into it.

5. 5

   Heat the oil in a small pan until it just starts to smoke, about 3 minutes, and pour it directly onto the spices so they sizzle.

6. 6

   Mix thoroughly, cover and refrigerate for at least 3 hours, preferably overnight, before serving.