Spicy Carrot-Cabbage Kimchi Salad

1.In a large mixing bowl, combine the finely shredded cabbage, julienned carrots, cucumber, sliced onion, and red bell pepper. Toss well to mix the vegetables evenly.

2.In a separate small bowl, prepare the dressing by whisking together the gochujang, soy sauce, rice vinegar, sesame oil, sugar, and salt until smooth and well combined.

3.Pour the dressing over the mixed vegetables and add the minced garlic and grated ginger. Use your hands (wearing gloves if desired) to massage the dressing into the vegetables for about 3-5 minutes, allowing the vegetables to soften slightly and absorb the flavors.

4.Once the vegetables are well coated, cover the bowl with plastic wrap and let it sit at room temperature for about 30 minutes to allow the flavors to meld. For a stronger flavor, refrigerate for 1-2 hours or overnight.

5.Before serving, give the salad a good toss and taste. Adjust seasoning with more salt or gochujang if desired. Transfer to a serving platter and garnish with sesame seeds and chopped green onions.