Dotori muk muchim

Slice the Dotori muk into bite-sized pieces, approximately 1 cm thick and 4 cm long. Blanch the Dotori muk in boiling water for 30 seconds, then immediately transfer to an ice bath to cool. Drain well.

Julienne the Cucumber and Carrot into thin strips. Thinly slice the Green onions diagonally. Tear the Perilla leaves into smaller pieces by hand.

In a large mixing bowl, combine Soy sauce, Gochugaru, Minced garlic, Sugar, Vinegar, Water, and Sesame oil. Whisk until the Sugar is fully dissolved and the dressing is well combined.