Slice the Memil muk into bite-sized pieces, approximately 1cm thick and 4-5cm long.
2
Thinly slice the Cucumber. Julienne the Carrot. Thinly slice the Onion. Julienne the Perilla leaves. Thinly slice the Red chili pepper. Chop the Green onion into 3cm lengths.
3
In a large mixing bowl, combine the Gochujang, Gochugaru, Soy sauce, Sesame oil, Perilla oil, minced Garlic, Sugar, Toasted sesame seeds, and Rice vinegar. Mix thoroughly to create the dressing.
