Boil mussels in salted water for 3 minutes.
Cut the onions in half rings and pour with lemon juice (1 tbsp. L.), Leave to marinate.
Grate carrots on a special grater.
Put carrots, onions and mussels in a container with a lid.
Combine the spices, garlic, soy sauce, the rest of the lemon juice and vegetable oil. Heat without boiling.
Pour the marinade over the carrots, mix well and mash a little so that the onions and carrots let the juice go. Cover and refrigerate for 4 hours.
Sprinkle mussels in Korean before serving with sesame seeds and cilantro.