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Peel carrot and grate it.
Put grated carrots in a bowl of 5 l capacity. Add salt and mix it well. Leave for 15-20 min.
While carrot is producing juice, peel onion and cut it in thick (~3 mm) rings. Add oil to a frying pan and put onion rings in it. Ground coriander seeds.
To pour excess juice off carrots you need to squeeze it with hands first.
Add grounded coriander, paprika and chili pepper, sugar, soy sauce and vinegar to carrot. Mix it well.
Mince garlic and put it right in the middle of grated carrot.
Put the pan with oil and onion on a stove. Switch on high heat. As soon as the onion will become slightly brown, take it out.
Mix Korean-style carrots well. If you wish, you can put it in a smaller bowl. Tamp carrot down, cover and leave it to marinate in a fridge for at least 1 night.