Lightly squeeze the pickled carrots and drain the resulting liquid. Put garlic, coriander, sesame and pepper in the carrots, mix.
Then pour in the hot oil from which we previously removed the onion. Mix it and you can use it immediately if you feel like it. But it is better to let it stand in the refrigerator for 6-8 hours.
I also use it as one of the ingredients in other dishes (mostly salads). Previously, only finely chopped chili peppers were added, but with coriander the taste turns out to be more interesting.