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Korean Cucumber Salad Recipe

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Ingredients Method

Ingredients
  

  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp gochujang sauce
  • 2-3 tbsp chopped green onion
  • 2 tsp sesame seeds
  • 1 English cucumber thinly sliced

Method
 

  1. In a large bowl, whisk together the soy sauce, rice vinegar, brown sugar, gochujang sauce, green onion, and sesame seeds until the sugar has dissolved.
  2. Toss the cucumbers in the dressing. You can eat immediately or store in the fridge in an airtight container (note: the cucumbers will release moisture the longer they sit).