Slice cucumbers and carrots evenly in approximately 1/2 inch sections.

Cut half of the medium onion in slices and place all vegetables in a medium sized bowl.

Sprinkle salt on vegetables and mix well until salt has evenly coated all of the vegetable slices. Let vegetables stand in bowl for 20 minutes at room temperature. (See tip)

In the meantime, finely mince fresh garlic cloves and place in a small bowl along with the Korean red chili pepper powder, rice vinegar, soy sauce, sesame oil and sugar. Mix thoroughly until sauce is fully combined.

After the vegetables have finished soaking in the salt, drain the excess water at the bottom of the bowl, rinse the vegetables thoroughly with water and pat dry with paper towels. Return vegetables to mixing bowl.

Combine vegetables and sauce until mixture is well incorporated and serve.

Optional: this dish may be garnished with sesame seeds after plating.