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Ingredients
  • 4 Persian cucumbers (about 10 ½ ounces; 300g), sliced crosswise into ½-inch-thick rounds
  • 1 tablespoon ( 8 g) coarse ground gochugaru (Korean chili flakes)
  • 1 ½ teaspoons ( 6 g) kosher salt
  • 1 teaspoon (5g) sugar
  • 2 tablespoons (30ml) unseasoned rice wine vinegar
  • 1 teaspoon (5ml) fish sauce
  • 1 medium clove garlic ( 5 g), finely minced or grated
  • 3 tablespoons (45ml) toasted sesame oil
  • 1 tablespoon (10g) toasted sesame seeds
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