Korean-style carrots

Carrots

Peel the carrots and shred them into long strands on a Korean carrot grater.

No special grater? Cut the carrots with a knife into the thinnest matchsticks you can.

Salting

Sprinkle the carrots with the salt and sugar, squeeze them with your hands and leave until they release their juice.

Spices

Squeeze out some of the excess juice, add the vinegar and toss. Finely chop the garlic and pile it in the middle of the bowl with the coriander and chili.

Oil

Heat the oil in a frying pan until it just starts to smoke, pour it over the pile of spices and toss the carrots straight away.

Hot oil hisses and spatters when it hits the wet carrots: pour carefully and don't lean over the bowl.

Marinating

Transfer the carrots to a jar or container, close the lid and refrigerate for at least 3 hours, ideally overnight. Enjoy!

The longer the carrots sit, the more flavourful they get. They keep in a closed jar in the fridge for up to 5 days.