Toss together just before serving to prevent wilting.

　　

Ingredients

4 servings

　　1/4 medium white onion, thinly sliced

　　1 bunch scallions, julienned

　　1 tablespoon gochugaru (Korean red pepper powder)

　　1 tablespoon sugar

　　1 teaspoon kosher salt, plus more

　　1/2 teaspoon freshly ground black pepper, plus more

　　1 teaspoon distilled white vinegar

　　

Step 1

Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Do ahead: Onion and scallions can be soaked 1 day ahead. Keep chilled.