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Spicy Scallion and Onion Salad

['1/4 medium white onion, thinly sliced', '1 bunch scallions, julienned', '1 tablespoon gochugaru (Korean red pepper powder)', '1 tablespoon sugar', '1 teaspoon kosher salt, plus more', '1/2 teaspoon freshly ground black pepper, plus more', '1 teaspoon distilled white vinegar']

Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.
Meanwhile, whisk gochugaru, sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon water in a medium bowl. Let sit, whisking occasionally, until sugar is dissolved and sauce looks shiny, about 10 minutes.
Drain onion and scallions and spin in a salad spinner or pat dry. Transfer to bowl with gochugaru sauce. Add vinegar and toss to coat; season with salt and pepper.
Do ahead: Onion and scallions can be soaked 1 day ahead. Keep chilled.

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