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Korean Scallion Salad Recipe
- 2 tablespoons Korean red pepper powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/4 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 12 ounces small scallions, ends trimmed and cut into 2-inch pieces (about 4 cups)
Directions:View on Chow
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