Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.
Meanwhile, whisk gochugaru, sugar, 1 tsp. salt, ½ tsp. pepper, and 1 Tbsp. 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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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1176.4mg||41 %|
|Potassium 40.2mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.1g|
|Protein 0.3g||0 %|
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Calories per serving: 7
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