•Cut carrots into small sticks and boil with a little salt.

•Toss the cooked carrots lightly with your fingers [Korean cooking is done with the magic of “Omoni (mother)’s Hand”], adding a speck of sugar, salt, and sesame oil (the dark roasted type that has a rich smell), a subtle amount of crushed garlic, and ground toasted sesame.

“Namuru” may also be made from zucchini. No need to boil it first. Just slice thinly, sprinkle with salt, and mix with the hands until the slices become limp. Proceed as above.