Korean red beans

4 servings
14 hours

From the evening, fill the beans with cold water and leave for the night. In the morning we rinse, fill again with cold water and cook on low heat until fully ready. Then we recline in a colander, let the water drain. We peel the carrots, rinse them, three on a grater for vegetables in Korean. Add salt, pepper, sugar to the carrots, squeeze the garlic through the press, mix. Peel the onions, cut into cubes and fry in vegetable oil until dark brown (the goal is to "boil" the onions to the maximum), then drain the oil and discard the onions. Pour hot aromatic oil and vinegar over the carrots, add the beans. We cut the dill finely and send it to the salad. We mix, adjust the salt and acid to our liking, if not enough, add. We send the salad to the refrigerator for an hour, then it can be served on the table. Enjoy your meal!