![Prosecco & beer Prosecco & beer](http://lh5.ggpht.com/-hN27y7CMYKQ/T2XjcW4OwUI/AAAAAAAAIJE/p9L3vPrq5AM/Prosecco--beer6.jpg?imgmax=800)
![Blackberry cobbler Blackberry cobbler](http://lh6.ggpht.com/-_jT9jSOYEu8/T2Xjc09lOBI/AAAAAAAAIJM/kuNOL0b6HCc/Blackberry-cobbler7.jpg?imgmax=800)
![](http://lh4.ggpht.com/-8_gqXnKuJ7k/T2XjdOQug-I/AAAAAAAAIJU/jo0TKV829IQ/Cucumber-sangchae-015.jpg?imgmax=800)
![](http://lh4.ggpht.com/-1X2-GkWzavc/T2XjdcUFQ4I/AAAAAAAAIJc/pf7A-BSdDE8/Cucumber-sangchae-024.jpg?imgmax=800)
Ingredients
- Cucumbers, 2 salad cucumbers or 12-15 Persian or pickling cucumbers [The advantage of using pickling or Persian cucumbers is that they have less water. If using salad cucumbers, it is a good idea to put them in a colander and sprinkle them with salt to drain some of the water out of them. Otherwise the salad will be too watery.]
- Salt, if using salad cucumbers
- 2 scallions, finely chopped
- 2 garlic coves, minced
- 1 tsp vinegar
- 1 tsp salt
- 1/2 tsp Korean chili powder
- 2 tsp sesame seeds
- 2 tsp sesame oil
- 1 tsp gochujang (Korean chili paste)
- 1 tsp sugar
- Cut the cucumbers lengthwise into thin slices. [If using salad cucumbers, put them into a colander, sprinkle them with salt, and let them sit for 30 minutes. Then rinse them with water and gently squeeze them dry with a dish towel.]
- In a bowl, mix the spring onions, garlic, vinegar, salt, and chili powder. Then add the sesame seeds, sesame oil, chili paste, and sugar.
- Coat the cucumber slices with the dressing. Refrigerate before serving.
![](http://lh4.ggpht.com/--M5c-eDtYkk/T2Xjd4xvuwI/AAAAAAAAIJk/JRbTrBu08A0/Korean-Sangchae-038.jpg?imgmax=800)
Questions: Do you like cucumbers? If so, what’s your favorite way to eat them?
Be well,
Andrea