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Spicy Korean Cucumber Salad

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2 teaspoons rice vinegar

1-2 teaspoons gochugaru

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

1/2 teaspoon salt

1/2 teaspoon sugar

1 scallion, chopped

2 Kirby cucumbers, sliced 1/8-inch thick

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