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Spicy Korean Red Pepper Cucumbers
- 1 teaspoon vegetable oil
- 2 tablespoons sesame seeds
- 2 tablespoons kochujang (Korean hot sauce)
- 1/4 cup white vinegar
- 1 tablespoon sesame oil
- 1 green onion, chopped
- 1 cucumber, halved, seeded and thinly sliced
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 6.8g|
|Saturated Fat 1g|
|Total Carbohydrate 3.9g|
|Dietary Fiber 1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|