Seasoning for Korean Carrots

Description

A tasty appetizer for any gathering. I often use Korean-style carrot spice mix for marinating zucchini, eggplant, cucumbers, and seaweed. This appetizer can be stored in the refrigerator for several days. It is served at festive tables, with a shot of chilled vodka, for dinner, or for lunch. You can buy a ready-made spice mix at the store, but I don't see the point when everything is so simple to make.

Instructions

1. 1

   Step 1

   Wash the carrots and grate them using a food processor. Transfer the carrots to a bowl, add coriander seeds, granulated sugar, and salt, both types of pepper, and vinegar.

2. 2

   Step 2

   Peel the garlic cloves and grate them, then add them to the bowl with the carrots.

3. 3

   Step 3

   Peel the onion and cut it into 4 pieces. Heat a skillet with vegetable oil (I like olive oil), add the onion, and sauté until golden, then remove from the skillet.

4. 4

   Step 4

   Pour the hot oil in a thin stream while stirring the carrots with a wooden spatula.

5. 5

   Step 5

   Cover the bowl with a plate or lid and refrigerate for 6 hours. Store the finished salad for up to two weeks.