Step 1

Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or a sharp knife. Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.

Step 2

Mix in the sugar, vinegar, and gochugaru (Korean chili flakes). If gochugaru is unavailable, use a combination of cayenne pepper and paprika. Toss everything together well.

Step 3

In a small pot, heat the oil over medium-low heat and sauté the garlic until it becomes aromatic, ensuring it doesn’t burn. Pour the hot garlic oil over the carrots and mix thoroughly.

Step 4

The salad can be served immediately or chilled in the fridge for 2 hours to enhance the flavors. For storage, this carrot salad can be kept in the refrigerator for up to 1 week.