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Ingredients
  • 4 small cucumbers preferably Korean or Japanese, thinly sliced
  • 2 small carrots thinly sliced
  • ½ onion thinly sliced
  • 2 ½ teaspoons salt
  • 3 tablespoons gochugaru crushed Korean red chili pepper
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 ½ tablespoons sugar
  • 2 garlic cloves minced
  • Sesame seeds optional, for garnish
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