Danggeun namul

Peel the carrots and julienne them into thin strips, approximately 5 cm long.

Bring a pot of water to a rolling boil. Add the julienned carrots and blanch for 30-60 seconds until slightly tender but still crisp.

Immediately drain the blanched carrots and rinse them under cold running water to stop the cooking process and preserve their vibrant color. Squeeze out excess water gently.