INGREDIENTS
1
cucumber (Korean, English, Persian, Japanese, julienned – about 1 cup)
1 g
miyeok (seaweed or 1/4 cup wet (OPTIONAL))
1
green onion (chopped)
1 1/2 cups
water
2 tbsp
soy sauce (jin ganjang)
4 tbsp
rice vinegar
2 tbsp
sugar
1 tsp
sea salt (Trader Joe’s)
1 tsp
Korean red chili pepper (gochukaru)
1 tsp
sesame seeds