Korean-style carrots with funchos

1 . Stage

Wash, peel and grate carrots on a special grater for Korean carrots.

2 . Stage

Put sugar, salt, vinegar and soy sauce in the grated carrots. Cover with a lid and shake everything well.

3 . Stage

Add coriander, pepper and garlic squeezed through a press to the carrots.

4 . Stage

Slice an onion and put it in a pan with oil. When the onion is slightly browned and the oil is boiling, we can pour this oil over the carrots. The oil must be strained, since we only needed the onions for flavor.

5 . Stage

The oil should be poured directly on the garlic.

6 . Stage

Pour the funchosu boiling water, cook literally 2 minutes, turn off the heat and leave under a closed lid for another 5 minutes.

7 . Stage

Drain the water from the fungus and add it to the carrots.

8 . Stage

Stir everything well and let the salad stay in the fridge for at least 6 hours. Enjoy your appetite!