Korean carrot dressing

Korean carrots can be purchased in the store as a finished product, as well as the carrot dressing itself in the form of sauces, marinades and packaged seasonings. But this is a very simple sauce for pickling carrots, it is easy to cook at home from the spices and seasonings available at hand from thrifty housewives. In addition to the fact that the prepared salad will have a much better taste and will be fresher than the one purchased in the store, unlike the factory, there will be no preservatives and flavoring additives of group E.
Pour the coriander into a dry frying pan, warm it up, literally, for a minute on medium heat. This should be done in order for coriander to reveal its flavor better. Pour the coriander grains into a mortar and grind with a pestle, it can also be crushed in a coffee grinder or mill. Pour vegetable oil into the pan, heat it up. Put the peeled onion cut into feathers on the oil, fry it for 3-4 minutes over medium heat. We take out the onion, we don't need it. We used onions to add flavor to the oil. Pour the oil into a bowl, add ground hot pepper, crushed coriander, sweet paprika, sugar, salt, soy sauce, garlic powder, if there is no such thing, garlic cloves can be passed through a press and added to the marinade. Mix the ingredients well so that the flavors and aromas are better revealed and combined. Pour in table vinegar, instead of table vinegar, you can use wine, apple or other vinegar. Mix again, the dressing is ready. If desired, the proportions of the ingredients, as well as the set of spices, can be changed to your liking. It remains to grate fresh juicy carrots on a grater for Korean salads, season with marinade, mix, let the salad marinate in the refrigerator or another cool place for 3 hours and you can serve a simple and delicious salad to the table or use it to prepare other salads and snacks. Bon appetit!