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You can keep these cucumbers refrigerated for a couple of weeks. Serve as a condiment with Korean food and other dishes.

Servings: 4

Ready time: 5 minutes


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.

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