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Ingredients
  • 6 Persian cucumbers, ½″ slices (sub 1 to 2 English cucumbers, seeds removed)
  • 2 tablespoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sea salt (start with ½ tsp and adjust from there)
  • 1 teaspoon gochugaru Korean red pepper flakes (sub ¼ teaspoon crushed red pepper flakes)
  • 1 ½ teaspoon rice vinegar
  • ½ teaspoon white sugar
  • 3 cloves garlic, minced
  • Toasted sesame seeds
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