Musaengchae

Ingredients

• 1 large cucumber
• 1 large carrot
• 3 tablespoons sesame seeds
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• ½ teaspoon gochugaru (Korean red pepper flakes)

Instructions

1. 1

   Place the cucumber on a cutting board with the long side pointing toward you. Slice it lengthwise into four long quarters, then lay each quarter flat and slice into thin matchsticks about the thickness of a toothpick.

2. 2

   Place the carrot on a cutting board with the long side pointing toward you. Slice it lengthwise into four long quarters, then lay each quarter flat and slice into thin matchsticks about the thickness of a toothpick.

3. 3

   Pour the sesame seeds into a small dry skillet and set it over medium heat, stirring once every 10 seconds, until they smell strongly fragrant and the color just begins to deepen, about 2 minutes.

4. 4

   Place the cucumber and carrot matchsticks into a large bowl and toss them together with your hands or two spoons until evenly mixed.

5. 5

   Pour the sesame oil, rice vinegar, and gochugaru over the vegetables in the bowl.

6. 6

   Toss everything together with two spoons or your hands until the vegetables are evenly coated with the dressing and no dry patches remain, about 1 minute.

7. 7

   Scatter the warm toasted sesame seeds evenly over the top of the salad.

8. 8

   Serve immediately at room temperature, or cover and refrigerate for up to 4 hours before serving.

Tools you’ll need

• cutting board
• chef's knife
• small dry skillet
• large mixing bowl
• spoons or hands for tossing

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