Korean carrot

Grate the carrots on a special grater or cut into long thin strips. Add salt, combine and let it sit for 20-30 minutes.

Cut the onion into large pieces.

Add sugar and red pepper (I add ½ teaspoons) to the carrots. Mix well.

Saute the onion in vegetable oil until it is a dark golden color. Then remove the onion. You will not need it. Remove from the heat and add vinegar.

Add the hot oil to the carrots and combine.

Add the garlic squeezed through a garlic press.

Combine everything well. Refrigerate for 2-3 hours before consuming.