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Cucumber season is here! We will share various ways to enjoy cucumbers, a common, delicious, and inexpensive seasonal ingredient, through Monk Jeongwi's recipes. Cucumber Salad 1. Wash the cucumbers thoroughly, cut them into 2cm lengths, split them in half, and then slice them into squares. 2. Add salt, enzyme (sugar), vinegar, red chili powder (just a very small amount), and sesame salt to the cucumbers and mix well. 3. Serve on a plate and eat with a spoon or fork. Stir-fried Cucumbers 1. Wash the cucumbers thoroughly and slice them thinly, preserving the round cross-section. 2. Add a little salt, lightly toss by hand, and let it sit for about 5 minutes. 3. Squeeze the cucumbers tightly with your hands to remove excess water. 4. Pour sesame oil into a frying pan, and when the oil is hot, add the cucumbers. If there is too much cucumber, the temperature will drop, so stir-fry only a little. 5. Stir quickly, turn off the heat, and sprinkle a little black pepper. 6. Place on a plate and sprinkle with black sesame seeds to finish. *Cucumber-Filled Bibim Guksu* 1. Thinly slice 2 pickled cucumbers, place them in a clean cheesecloth, and squeeze out the water thoroughly. The monk placed a heavy stone on top and left them for a long time. 2. Pour water for boiling the noodles into a pot and place it on the heat. For 3 servings, 2 servings of noodles are sufficient. That is how much cucumber there is. 3. Slicing the raw cucumber. Thinly slice one cucumber, then julienne it into fine strips. 4. Slicing the seasoned cucumber. Cut one cucumber in half lengthwise, then slice it into long, thin strips. Slice it thinly because it will be mixed with the noodles. 5. Seasoning the cucumber. Season the sliced ​​cucumbers with 1 teaspoon of salt, 1 tablespoon of red pepper powder, 1 tablespoon of enzyme (plum syrup), 1 teaspoon of sugar, and sesame salt. If you prefer a sour taste, you can add vinegar. 6. Seasoning the Pickled Cucumbers. Season the pickled cucumbers, which have had all the water squeezed out, with 2 tablespoons of red pepper powder, 1 teaspoon of whole sesame seeds, 1 tablespoon of enzyme (sugar or plum syrup), 1 tablespoon of sesame oil, and a pinch of black pepper. 7. Making the Sauce. Mix 3 tablespoons of gochujang, 1 tablespoon of red pepper powder, 1 tablespoon of corn syrup, 1 tablespoon of enzyme (sugar or plum syrup), 3 tablespoons of vinegar, and 1 teaspoon of sesame salt to make a light sauce. 8. Cooking the Noodles. Cook the noodles in boiling water, then rinse them in cold water. Drain the noodles thoroughly and set them aside. 9. Place the noodles in a large bowl and top with fresh cucumber, seasoned cucumber, and seasoned pickled cucumber. Pour a generous amount of seasoning sauce over everything, mix well, and enjoy. *Stir-fried Mushrooms and Cucumbers* 1. Soak dried shiitake mushrooms in water for three to four hours in advance. 2. Slice two cucumbers thickly, add 1 tablespoon of salt, and mix well to marinate. 3. Remove the stems from the shiitake mushrooms, squeeze out the excess water thoroughly, and slice them thinly. 4. After about 30 minutes of marinating, place the cucumbers in a cheesecloth and squeeze firmly to remove the water. 5. Coat a frying pan with perilla oil and stir-fry the mushrooms first. 6. Once the mushrooms turn brown, add the cucumbers and stir-fry together, then add 1 tablespoon of seasoned soy sauce. If you do not have seasoned soy sauce, add a little sugar or plum extract to regular soy sauce. 7. Finally, add black pepper and sprinkle whole perilla seeds evenly to finish. 8. When plating, sprinkle whole sesame seeds on top. *Seaweed and Cucumber Cold Soup* 1. Select stemless seaweed and soak a handful. 2. Slice the cucumber thinly, then julienne it into fine strips. 3. Slice the red chili pepper into thin, round slices. 4. Cut the soaked seaweed into small pieces with scissors. Rinse it once more and squeeze out the water by hand. 5. Add soup soy sauce and a little salt to the seaweed and mix well. Adjust the seasoning to a salty taste. 6. In a large bowl, layer the seasoned seaweed, cucumber, and red chili pepper in that order, then fill it with ice. You must add the ice before pouring in the water so that the ingredients contract and cool down. 7. Pour in water, taste, and adjust the seasoning by adding more soup soy sauce and salt. Finish by sprinkling whole sesame seeds. 8. Place the cold soup in a bowl and serve with vinegar. Add vinegar to taste.