1 tbsp salt
1/3 tbsp sugar
1/3 cup rice vinegar
4 whole English cucumbers
sliced into 0.5-inch moons
2 tbsp gochujaru
Korean chili powder
1/2 bunch chives
sliced thinly
1 tbsp sesame seeds
1 bag mung bean sprouts
1 whole daikon
ends trimmed and peeled
ice water
2 whole carrots
trimmed and peeled
1/2 cup rice vinegar
2 tsp salt
freshly ground pepper
a pinch
1 half red onion
thinly sliced
For the Cucumbers
In a small bowl mix to dissolve the salt and sugar in the vinegar.
Pour the sauce over the cucumbers and mix well. Add the gochujaru, chives, and sesame seeds. Mix until combined. Let sit for 20 minutes, then drain any excess liquid and toss with mung bean sprouts. Set aside.
For the Daikon
Using vegetable turner, shred daikon. Let soak in ice cold water for about 10-15 minutes to draw out the bitterness and make it crisp. Drain and set aside.
Shred carrot on vegetable turner, no need to soak. Mix with daikon and toss lightly with rice vinegar, salt, and pepper
To Serve
On platter, put the shredded daikon/carrot mix, top with cucumber/sprout salad. Garnish with thinly sliced red onion.