Steps

1. Trim the ends off 2 carrots and peel them.
   🕒 01:37
2. Thinly slice the peeled carrots using a mandoline slicer. **(Key Tip!)** When using a mandoline, be careful not to injure your hands and use a safety holder.
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3. Stack the thinly sliced carrots and julienne them into thin strips. **(Key Tip!)** Julienne them thinly so they absorb the flavor well and are easy to eat.
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4. Place the cut carrots into a plastic bag.
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5. Add 1/2 tsp of salt to the plastic bag and mix to coat evenly.
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6. Squeeze out the air from the bag, seal it, and let it sit for 10 minutes.
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7. In a bowl, combine 5 tbsp of vinegar and 1 tbsp of honey, and mix well until the honey is dissolved.
   🕒 04:06
8. Make a few small holes at the tip of the plastic bag containing the carrots and firmly squeeze out the moisture. **(Key Tip!)** Squeezing out the water removes the carrots' bitterness and unique odor.
   🕒 04:29
9. Transfer the squeezed carrots to a container and gently separate them.
   🕒 04:46
10. Add the prepared vinegar and honey mixture and 1 tsp of olive oil to the loosened carrots, and mix everything well.
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11. Cover the surface with plastic wrap, pressing it down to ensure the carrots are submerged in the vinegar.
    🕒 05:05
12. Refrigerate for 1 hour to let the 'Su-Ninnjin' (Pickled Carrots) marinate. This completes the dish.
    🕒 05:26
13. **(Variation 1: Gochujang Flavor)** Transfer 20g of the finished pickled carrots to a separate container, add 1/2 tsp of gochujang, and mix.
    🕒 06:34
14. **(Variation 2: Potato Salad)** Peel 1 potato, remove any eyes, and cut into bite-sized pieces.
    🕒 07:10
15. Soak the cut potato in water for 5 minutes.
    🕒 07:26
16. Crack 1 egg into a microwave-safe container. Poke a few holes in the yolk and lightly whisk the white.
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17. Loosely cover the egg with plastic wrap and microwave on 600W for 40 seconds. **(Key Tip!)** To prevent the egg from exploding, always use plastic wrap and break the yolk and white before heating.
    🕒 08:03
18. Remove from the microwave, and while still hot, mash with a fork.
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19. Microwave again on 600W for 20 seconds without the plastic wrap.
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20. Mash thoroughly with a fork again, and let it cool down.
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21. Drain the potato, cover loosely with plastic wrap, and microwave on 600W for 4 minutes until tender.
    🕒 09:34
22. Mash the cooked potato with a fork and let it cool down. **(Key Tip!)** To prevent mayonnaise from separating, do not mix while the potato is piping hot; always let it cool down first.
    🕒 09:56
23. In a bowl, combine the mashed potato, the microwaved egg, and 20g of pickled carrots.
    🕒 10:27
24. Add 1.5 tbsp of mayonnaise, 1 tsp of grainy mustard, and black pepper to taste. Mix everything together to create the potato salad. The potato salad is now complete.
    🕒 10:41