091. Korean-style carrots (recipe)

This time I want to tell you one of the many ways of making the most popular Korean pickle in Russia — spicy Korean-style carrots. It often happens that carrots made from the very same recipe come out different — even tiny changes in the amounts of ingredients can seriously affect the result. So try things and look for the mix you like best ;).
Details and photo report under the cut.

Cooking time ≈ 40 minutes (+ a day in the fridge).

Ingredients:

• 1 kg carrots
• 5 cloves of garlic
• 1 tbsp hot red pepper
• 60 ml vegetable oil
• 2 tbsp vinegar (I used cider vinegar)
• spice mix (sesame, garlic, coriander, red pepper, curry, black pepper, paprika, nutmeg and, most importantly, ajinomoto — monosodium glutamate) to taste.
• salt, sugar to taste

Grate the carrots into thin strips. Add the sugar, salt and vinegar. Mix well.

Heat the vegetable oil on the stove until very hot (but don't let it boil).

Pour the hot oil over the red pepper. Let it steep for about five minutes.

Add the spice mix to the carrots and pour in the oil (the pepper should settle at the bottom of the glass as sediment — don't pour it into the carrots). Mix thoroughly.

Add the grated garlic to the carrots. Mix well once more and leave in the fridge for a day.

Bon appétit!