In general, the Koreans themselves (those who live in Korea) have never heard of carrots in Korean, and they have never seen it. Although... In Tashkent, back in the old Soviet times, it was the Korean women who sold carrots in Korean at the Alai market.
It was an impressive sight - carrot Everests towered on trays, it seemed. Almost all sellers had three flavors - mild, spicy, and very spicy.
They sold carrots in jars, glasses and... bags. Such narrow cellophane bags, tied on top with black thick thread. That was tasty. Then, perhaps, the first time I tried Korean carrots.
Why exactly there - I don't know, because they sold it in the markets everywhere (or almost everywhere). Well, now the Korean carrot is something habitually banal. Bored even.
And if you are tired of carrots, then you can cook beets. By the way, I have not seen it on sale (according to this recipe).
How do we cook?
To begin with, three. It is three raw beets, and on the same grater as carrots for a similar Korean salad - that is, in thin strips. If you are a hero, you can chop beets - but I have never succeeded in my life (and I don't have enough patience).
How much beet to rub? About 500 grams - no more.
Grated - salt (and not only). Put the beets in a bowl, add salt (to taste) and a couple of tablespoons of vinegar. You can take any vinegar, in principle, the one that you like best.
Stir all this and begin to cut the onion and garlic. Very fine and very fine. How many? A couple of cloves of garlic and an onion (or half,) are here for your taste.
Now take half a teaspoon of coriander seeds and a small hot pepper and crush it in a mortar or simply roll it out with a rolling pin and wrap it in paper.
Add to the beets - while on top
We heat five six tablespoons of vegetable oil, pour all our wealth from above, only then mix and leave to infuse. The more, the better, but at least a couple of hours.
Bon Appetit!