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Korean Cucumber Salad


Korean Cucumber Salad


  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 2 Kirby (pickling) cucumbers, peeled, seeded, and thinly sliced
  • 1/4 medium onion, thinly sliced crosswise

Recipe Steps

Step 1: Place the vinegar, sugar, and salt in a nonreactive mixing bowl and whisk until the sugar and salt dissolve.

Step 2: Stir in the cucumber and onion. Let the salad marinate in the refrigerator, covered, for at least 10 minutes or as long as 4 hours before serving.