Korean Style Carrot Salad: Tangy, Sweet & Satisfying Recipe

Ingredients

• Carrots: 150g
• Coarse sea salt (Chunam): 0.5 tbsp
• Brown rice vinegar: 1 tbsp
• Brown sugar: 0.5 tbsp
• Salt: 2 pinches
• Garlic: 1/4 tsp (freshly grated)
• Lemon zest: a little bit
• White pepper: 1-2 dashes
• Suki dasha (beef bouillon powder) or Yandu or MSG: 1/4 tsp (optional)
• Red onions: less than 1/10th of a medium-sized onion (thinly sliced)
• Green onions (scallions, green part only): 1 tbsp
• Sesame seeds: a little bit (optional)
• Cold water: null
• Kim seaweed (for serving): null
• Korean rice (for serving): null
• Avocado (for serving): null
• Gochujang (fermented red pepper paste, for serving): null
• Kimchi (for serving, optional): null