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Cut the cucumber in half lengthwise, and then cut each half lengthwise again, so you have 4 long pieces. Cut the cucumber on a diagonal, rotating the pieces as you cut to get roughly triangular pieces. Add the onion and salt, and set aside for 20 minutes to allow the cucumber and onion to release excess water.
In a large bowl, add the scallion, garlic, soy sauce, gochugaru, sesame seeds, sesame oil, sugar, fish sauce, and rice vinegar. Mix well.
Pour off the liquid from the cucumber and onion, then add them to the seasoning mixture along with the carrot. Toss and serve.