Many people like carrots in Korean. How could it be otherwise? It's so delicious, spicy, crispy. But not quite useful: in the traditional version, vinegar, sugar, a lot of oil is added, and in some recipes carrots are even pre-fried, which is why such a useful vegetable loses a lot of vitamins. My carrot in Korean is very similar to the traditional, but much more useful.
Peel the carrot and grate on a grater for Korean carrot.
Peel onions and garlic. Onions cut into half rings, garlic grate.
Take a large salad bowl. Connect carrot with onions and garlic, add spices and lemon juice, carefully mix. Bowl cover with a flat plate on top to put a "load" (I set the pan of the appropriate diameter with water). Refrigerate for at least 12 hours.
Ready carrots fill with sunflower oil, serve. Storage to shift the carrots with the juice in a jar and put in the refrigerator.