Furious Cucumber (Korean Cucumber Salad)

Steps

1. 1

   Halve the cucumbers lengthwise, then slice them. Julienne the carrots and transfer both vegetables to a bowl.

2. 2

   Add 1 level teaspoon of salt, toss, and let stand for 15–20 minutes so the cucumbers and carrots release their moisture.

   Start 20-minute timer
3. 3

   Meanwhile, thinly slice the scallions and the half onion.

4. 4

   In a small bowl, combine the garlic, minced ginger, and gochugaru (or another chili pepper, as indicated in the recipe).

5. 5

   Heat the vegetable oil until very hot, then pour it over the garlic, ginger, and gochugaru mixture to infuse it.

6. 6

   Squeeze the cucumbers and carrots to remove excess moisture, then transfer them to a bowl.

7. 7

   Add the sliced scallions and onion, sugar, soy sauce, dark rice vinegar, sesame oil, and the infused oil.

8. 8

   Mix well and taste; season with additional salt to taste.

9. 9

   Serve the salad sprinkled with sesame seeds.