Put the potatoes to boil in the uniform. While it cooks and cools, grate the carrots on a Korean carrot grater. Fry in vegetable oil along with the chopped garlic clove until the carrots are tender.
Cut the crab sticks into cubes.
Peel the potatoes and cut them into cubes like cucumbers. Place in a salad bowl.
For the sauce, mix the butter, lemon juice and soy sauce, and add the freshly ground black pepper. Add the sauce to the salad along with the finely chopped dill. Stir and let stand for a while in the refrigerator.