This salad, popularized by ethnic Korean communities in Kazakhstan, is made by tossing julienned carrots with garlic and ground red pepper, then pouring hot oil over them. A staple at gatherings, it is served at breakfast or as a late-night snack.
Cut the carrots into thin julienne strips or grate them.
Add the crushed garlic, ground red pepper, coriander seeds, salt, and sugar to the carrots and toss to combine.
Heat the cooking oil until it begins to smoke, pour it over the seasoned carrots, and stir in the apple cider vinegar.
Let the salad rest in the refrigerator for at least 15 minutes so the flavors can meld.
Stir immediately after pouring in the hot oil, or the spices may burn in one spot. No allergens listed.
Sıcak yağı baharatların üzerine döktüğümde kırmızı toz biber hemen koyulaşıp acımsı bir koku çıkardı; yağı gereğinden fazla ısıtmışım, tütmeye başlar başlamaz indirmem gerekirken birkaç saniye fazla beklettim.
Haklısınız, yağ tütmeye başlar başlamaz hemen indirmek gerekiyor, birkaç saniye fazlası bile biberi acılaştırabiliyor; ocağı biraz kısarak deneyebilirsiniz.
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