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Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or a sharp knife. Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.
Mix in the sugar, vinegar, and gochugaru (Korean chili flakes). If gochugaru is unavailable, use a combination of cayenne pepper and paprika. Toss everything together well.
In a small pot, heat the oil over medium-low heat and sauté the garlic until it becomes aromatic, ensuring it doesn’t burn. Pour the hot garlic oil over the carrots and mix thoroughly.
The salad can be served immediately or chilled in the fridge for 2 hours to enhance the flavors. For storage, this carrot salad can be kept in the refrigerator for up to 1 week.