INGREDIENTS
14 pieces
korean chile
4
lettuce leaves
1 1/5 oz
cabbage
1/2
lebanese cucumber
1/2
carrot
1 serving
rice bran oil
1 Tbsp
korean chili paste
2 Tbsps
rice vinegar
1 Tbsp
soy sauce
1 Tbsp
honey
1 Tbsp
raw sugar
1 Tbsp
sesame oil
1 Tbsp
sesame seeds