Korean Carrot Salad
1 kg of carrots
3 tablespoons sugar
1 tsp salt
1 tbsp ground coriander
2 tbsp vinegar
0.5 tsp ground black pepper
a pinch of ground red pepper
5 cloves of garlic
150 ml of vegetable oil
grind carrots on a grater to cook vegetables in Korean
add dry spices
add crushed garlic and vinegar
pour vegetable oil into a measuring cup
stir with your hands, gently squeezing the carrot straw
pour vegetable oil on a frying pan, bring to a boil
add boiling vegetable oil to carrots, stir
put in a food container and put in the refrigerator