Musaengchae

Step 1

Place the cucumber on a cutting board with the long side pointing toward you. Slice it lengthwise into four long quarters, then lay each quarter flat and slice into thin matchsticks about the thickness of a toothpick.

Step 2

Place the carrot on a cutting board with the long side pointing toward you. Slice it lengthwise into four long quarters, then lay each quarter flat and slice into thin matchsticks about the thickness of a toothpick.

Step 3

Pour the sesame seeds into a small dry skillet and set it over medium heat, stirring once every 10 seconds, until they smell strongly fragrant and the color just begins to deepen, about 2 minutes.

Step 4

Place the cucumber and carrot matchsticks into a large bowl and toss them together with your hands or two spoons until evenly mixed.

Step 5

Pour the sesame oil, rice vinegar, and gochugaru over the vegetables in the bowl.

Step 6

Toss everything together with two spoons or your hands until the vegetables are evenly coated with the dressing and no dry patches remain, about 1 minute.

Step 7

Scatter the warm toasted sesame seeds evenly over the top of the salad.

Step 8

Serve immediately at room temperature, or cover and refrigerate for up to 4 hours before serving.