There's a first time for everything
. And this was a first. Bought a package of pork fat at the local supermarket. Cost a whopping 6 hryven. That's 75 US cents. Baked it in the oven at 300F for 2 hours. Strained it, salted the chicarrones and chilled the oil.
Now, why they call it Korean Salad is unknown, or at
least, unknown to me. It is however quite nice and one of my new
favorites. Carrot, garlic, a touch sweet, a touch spicy. 
There are two keys to the recipe. The first is the cut of the carrot. They're not grated as North Americans know grated. They are sliced into slightly-smaller-than-toothpick square strings. Strings may be long. Strings may be short. It all depends on how you hold the carrot and how big the carrot is.
Here's a link for the exact graters on ebay. Of course, here we can buy them for $1.25. $9+shipping is a little steep, but there's no charge to look at the picture.
The second key is ground bay leaf. Now, your great-grandmother likely believed that eating such was poisonous. However, if you can put it in stew and simmer it for four hours, how can it be dangerous. The dangerous part is if you actually attempted to eat a bay leaf. Simmered for hours or not, they're still quite tough and have a sharp point. Yes, there are five types of laurel leaves in the world and several are mildly toxic, but the one sold in stores is not. Now, ground bay leaf is quite common in Ukraine. Not so in North American. I suppose your trusty coffee grinder could make ground bay leaf. Or I could start and export company?
IF you don't have a nifty carrot slicer, you can try using the large grates on your cheese grater. And if you don't succeed in grinding bay leaves to an edible consistency, you could just boil about three whole ones in the following sauce. Do it a day ahead so the flavor infuses and it should be similar. But don't eat the whole leaf. Your great-grandmother would fret.
In a wee saucepan, heat the oil, vinegar and five spices. If you measure the oil first, the vinegar does a nice job of cleaning the measuring cup. Bring to a boil then remove from heat. Let cool. Make a day ahead if using whole bay leaf.
Mince the 5 garlic teeth. None of this garlic powder or minced garlic in a jar. Real live garlic. And yes five. Or MORE if you're feeling Slavic. Fresh garlic drops your blood pressure. Proven. And do NOT boil or cook. We want it bitingly fresh!