Spicy Korean-style carrot with chili pepper

ingredients

Carrot

500 g.

Garlic

3 cloves

Sugar

1 tbsp.

Salt

0.5 tsp.

Chilli pepper

0.5 tsp.

Ground coriander

on the tip of a knife

Ground black pepper

on the tip of a knife

Vinegar

2-3 tbsp.

Vegetable oil

5 tbsp.

Soy sauce

1 tsp.

Cooking

Peel, wash and grate the carrot. Add all the specified spices and soy sauce, as well as garlic passed through a press. Heat the oil to a boil and pour it into a container with carrots. Mix, leave for 2-3 hours or overnight so that the vegetable has time to marinate.