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This kimchi is everywhere, just not in Korea. Get an exclusive 15% discount on Saily data plans! Use code andong at checkout. Download Saily app or go to https://saily.com/andong 🥕 Morkovcha (Korean Carrots) 1000g carrots (julienned, ~550g usable) 11–12g salt (2%) for curing 60g neutral oil ½ white onion (finely sliced) 3 tsp gochugaru 70g rice vinegar 2 tsp sugar 1 tsp salt ¼ tsp white pepper pinch MSG 3 cloves garlic (finely minced) ½ tsp toasted cumin seeds 2 tsp toasted sesame seeds 2 tsp sesame oil 1. Toss carrots with salt, rest 15–30 min until softened. Wrap in a kitchen towel and squeeze firmly to remove as much liquid as possible. 2. Heat oil, fry onion until golden. Remove from heat, stir in gochugaru, infuse 2–3 min. 3. Strain hot oil over carrots. Add all remaining ingredients and mix thoroughly. 4. Chill at least 2h, best overnight (even better day 2). 📸 Follow me on Instagram! https://www.instagram.com/mynameisandong