Prepare the products. Peel and wash the carrots, garlic and radishes.
Boil the funchosa for a couple of minutes, discard it on a sieve. Prepare spices, grate garlic on a fine grater.
Grate carrots and radishes on a Korean grater. Add all the spices, sugar, salt. (I have hot red pepper, crushed, or you can replace it with crushed red)
Mix carrots with radishes, add funchosa.
Mix gently, add vinegar.
Heat the oil in a frying pan and pour over the salad.
Add finely chopped herbs and mix. Refrigerate for 4 hours to infuse.
Carrot, funchosa and radish salad is ready!
