This Korean cucumber salad is a quick and easy recipe with both spicy and tangy notes, for a truly delicious culinary journey. Naturally gluten-free and vegan.
INGREDIENTS: cucumbers garlic green onion gochugaru (Korean red chile flakes) toasted sesame oill brown rice syrup (or any sweetener) soy sauce (or coconut aminos) rice vinegar (or any vinegar) toasted sesame seeds
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Enjoy!