Photo by Julie Soefer

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4-6 servings

  • 2 pounds cucumbers unpeeled
  • 2 tablespoons salt
  • 2 tablespoons Korean chili pepper flakes
  • 1½ teaspoons sugar
  • 4 chives, cut into thin diagonal strips
  • 2 tablespoons thinly sliced onion
  1. Cut cucumbers in half, then into diagonal slices.
  2. Place in a bowl and combine with salt. Let sit for 5–7 minutes, until cucumbers leech some liquid. They will be soft but still slightly crunchy. Rinse cucumbers and pat dry.
  3. Combine cucumbers with pepper flakes and sugar. Let sit for 10 minutes to allow flavors to combine.
  4. Add chives and onions. Toss to combine. Eat immediately or refrigerate and eat within 3 days.


  • from Chef Chris Shepherd of Underbelly, Houston, Texas

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