Toss together just before serving to prevent wilting.
Provided by Jiyeon Lee
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.
- Meanwhile, whisk gochugaru, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon water in a medium bowl. Let sit, whisking occasionally, until sugar is dissolved and sauce looks shiny, about 10 minutes.
- Drain onion and scallions and spin in a salad spinner or pat dry. Transfer to bowl with gochugaru sauce. Add vinegar and toss to coat; season with salt and pepper.
- Do ahead: Onion and scallions can be soaked 1 day ahead. Keep chilled.
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