Don't ask me why this appetizer is called "Korean Carrots". I've been told numerous times in the past that it has nothing to do with Korean cuisine. One of the key ingredients here is corriander - perhaps this is how the name was made up. But if you are not concerned with the name - just dig in!
We will need a special grater for the carrots - I brought mine from Ukraine and I think it is about 500 years old. The idea is to grate carrots into long skinny pieces - like spagetti.
1. Grate 1 kg carrots and place them in a large pot or bowl, add 10-15 cloves of pressed garlic and 1 tbsp corriander powder
2. Prepare marinade, bring to boil and pour over grated carrots