Thinly slice cucumber, carrot, and onion. Julienne perilla leaves. Chop scallions.
2
Drain canned sea snails and gently squeeze out excess liquid. Slice any larger sea snails into bite-sized pieces.
3
In a large mixing bowl, combine gochujang, gochugaru, minced garlic, granulated sugar, Korean soy sauce, toasted sesame oil, white rice vinegar, Korean plum extract, and toasted sesame seeds. Mix well until smooth.
