Grate the carrots on a grater for Korean salads (thinner), add salt, add sugar and grate the carrots well.
Chop the radish also on a grater for Korean salads, only if there are different nozzles, then it is better to cut the radish thicker than carrots.
Finely chop the herbs and garlic. If there is no coriander, for example, in winter, you can use ground coriander.
Cut the pepper into thin strips. If desired, replace it with dried chopped hot pepper.
Put the prepared vegetables in one container, add seasoning for Korean salads and vinegar essence.
Heat the oil in a frying pan and pour it over the prepared vegetables.