Korean Carrot Salad (Koreiskaya Morkov )
November 2nd, 2007 by driver
3 large carrots, craped, peeled
1 tablespoon white vinegar
1 tablespoon soy sauce
3 teaspoons salt
3 teaspoons sugar
2 teaspoons garlic, freshly minced
3 tablespoons ground red pepper
5 tablespoons ground coriander
1/2 cup vegetable oil
Slice carrots into long, thin strips. Use vegetable slicer, do not use grater.
Mix carrot, salt and sugar and set aside for 20-30 minutes. Press mixture firmly and drain the liquid.
Preheat your oil to 200°F (95°C) and carefully pour over the carrot, add vinegar, soy sauce, coriander, garlic and pepper, and mix gently but thoroughly.
Refrigerate for 3-5 hours before serving.