Carrots in Korean.

1 kg. Carrot:
3 st.l.sahara,
1 tsp salt,
1 tbsp Coriander,
2 tablespoons vinegar,
0, 5 tsp black pepper,
pinch of red pepper,
5 cloves of garlic,
100-150 grams of vegetable oil.
Carrot rub on a special grater, sprinkle all the spices, slightly shifted her arms spread in a bowl, add the vinegar, garlic, passed through chesnokodavku, and vegetable oil (oil must boil).


See also