I just made this. It's super good. The ingredient amounts don't seem to be enough while preparing it, but it comes out perfect. I don't have Korean chili flakes so I used Chili Crisp, and it's wonderful.
Korean Carrot Salad
1 lb carrot
1 tsp kosher salt
1.5 tbsp sugar
2 tbsp white vinegar (I used rice vinegar)
.5 tbsp Korean chili flakes (gochugaru), or .25 tsp cayenne pepper + 1 tsp paprika
3 tbsp oil
1 tbsp minced garlic
Peel the carrots and cut them into thin strips. I used my food processor. Put the carrots in a bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.
Mix in the sugar, vinegar, and chili flakes. ( or cayenne pepper and paprika). Toss well.
Heat the oil over medium-low heat and sauté the garlic until it becomes aromatic (don't burn it!). Pour the warm garlic oil over the carrots and mix.
Serve warm or cold.