You can keep these cucumbers refrigerated for a couple of weeks. Serve as a condiment with Korean food and other dishes.
1/2 cup rice vinegar
2 tsp sugar
2 tsp kosher salt
1/2 tsp Korean chili paste (gochujang)
1/2 English cucumber, thinly sliced
Combine rice vinegar, sugar, salt and hot pepper paste. Let sit for a few minutes, stirring occasionally, until sugar is dissolved. Pour over cucumber and let stand overnight, refrigerated.