Korean Carrot Salad

Method

1. 1Julienne the carrots into long, thin matchsticks using a Korean-style grater or a sharp knife. The strands should be fine enough to absorb the dressing but sturdy enough to stay crunchy. Place them in a large heatproof bowl.
2. 2Slice the onion into thin half-rings. Heat the vegetable oil in a wok or deep skillet until it shimmers — it needs to be genuinely hot, almost smoking. Fry the onion, stirring constantly, until it turns golden and fragrant, about 3-4 minutes. This infuses the oil with sweetness.
3. 3Add the julienned carrots directly to the hot pan with the onion and oil. Sprinkle in the ground red chili pepper and salt, pour in the vinegar, and stir-fry on high heat for exactly 5 minutes. The carrots should soften slightly but stay bright orange and have some bite — don't let them go limp.
4. 4Finely chop or press the garlic cloves and add them to the pan. Stir everything together, then cover with a lid and cook for 5 more minutes on medium heat. The steam finishes softening the carrots without killing their color.
5. 5Remove from heat, keep the lid on, and let the salad cool to room temperature. Transfer to a glass or enamel container, stir in the ground coriander, cover tightly, and refrigerate for at least 12 hours — ideally a full 24 hours. The flavors need time to meld and deepen.