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Korean Spicy Cucumber Salad "Banchan"

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2 cucumbers, thinly sliced

2 teaspoons kosher salt

1 – 1 1/2 tablespoons Korean red pepper flakes, depending on taste

1 teaspoon rice vinegar

1 teaspoon gochujang, optional (contains wheat, so leave out for gluten-free version)

1 teaspoon toasted sesame seeds

1 clove garlic, minced

1 teaspoon sesame oil

1 tablespoon organic sugar

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