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Pickled cucumbers in Korean. Amazing Korean Cucumbers

Why is such a blank good? Spicy condiments they not only disperse the blood, warming them in the cold, but also add spicy notes to the bland winter menu, significantly diversifying the diet. In addition, the dishes "with peppercorns" accelerate the slightly slowed down metabolism, helping to maintain a slender figure. Sounds tempting! However, be careful: if you have diseases of the gastrointestinal tract, then it is better not to get carried away with exotic dishes.

So consider detailed recipes with photo.

Korean cucumber salad for the winter: a recipe without sterilization


In my opinion, this is the most delicious recipe, and also very easy. I will tell you how to cook spicy salad from cucumbers in Korean for the winter without sterilization.

Ingredients:

  • 2 kg of medium-sized cucumbers;
  • 500 g carrots;
  • 50 g salt;
  • 500 g granulated sugar;
  • 25-30 ml of refined vegetable oil;
  • 30 ml vinegar 9%;
  • 3-5 medium garlic cloves;
  • 1/2 tsp ground black pepper;
  • 1/2 tsp ground paprika;
  • 0.5-1 tsp chopped coriander.

Tip: You can pre-soak the cucumbers for an hour - they will become elastic and crunchy.

Preparation:

  1. To make a spicy salad for the winter with cucumbers and carrots, rinse the vegetables well.
  2. For the marinade, mix oil with vinegar, add spices and seasonings, chopped garlic cloves. Heat in an enamel bowl until boiling, stirring occasionally. Then turn off the heat, let everything infuse for 1 to 5 hours.
  3. In the meantime, sterilize the jars and lids. I most often sterilize jars over steam, and boil the lids right in the saucepan.
  4. Then chop the cucumbers into long strips or cubes. Grate the peeled carrots for Korean products... Mix carrots with cucumbers, squeeze lightly with your hands. Spread out vegetable mix to clean banks. Leave some space on top - the vegetables will still let the juice go.
  5. Heat the marinade again until it boils, and carefully pour over the cucumbers and carrots in the jars almost to the neck. Roll up the lids. Flip the jars, wrap them up. Let it brew until it cools.

Korean cucumbers for the winter with carrots are ready! Store them in a cool place.

Note to the hostess: You can put a little less vinegar than in the recipe. Keep in mind that pickles canned with vinegar can get even sour over time.

Tip: You can use this seasoning recipe for Korean carrots, also without sterilization. Then cooking is even easier!

Korean cucumbers for the winter with bell pepper

Korean-style canned cucumbers will turn out to be more savory if rolled with bell pepper.

Ingredients:

  • 1 kg of cucumbers;
  • 250 g bell pepper;
  • 100 g of garlic;
  • 250 g carrots;
  • ¼ pod of red pepper (hot);
  • 25 g salt;
  • 50 g granulated sugar;
  • 15 g Korean carrot seasoning;
  • 50-60 ml vinegar 9%.

Preparation:

  1. For washed cucumbers, cut off the ends on both sides. Cut each root vegetable into eight long slices: in half, then each half again in half, and continue until you have 8 slices. Place them in a saucepan.
  2. Chop the peeled and washed bell pepper into strips. Toss with cucumbers.
  3. Peel, wash, grate or cut carrots into long strips. Mix with other vegetables in a saucepan, add vinegar, sugar, salt, Korean seasoning. We also send hot peppers and crushed garlic cut into thin strips there.
  4. Mix everything, leave for 3 hours under the lid. Stir the vegetables a few more times during this time.
  5. In the meantime, sterilize the jars and lids. Fill the jars with vegetable salad, place them in a wide saucepan. Pour cold water over the shoulders, bring to a boil, sterilize for 20 minutes.

Then remove the cans from the pan, roll them up with lids, turn over and wrap them up, let cool. Korean cucumber salad for the winter with carrots and bell peppers is ready.

"Korean" cucumbers without carrots


Not everyone loves canned carrots. Therefore, I want to tell you how to cook Korean cucumbers for the winter - the most delicious recipe without carrots.

Ingredients:

  • 2 kg of young cucumbers;
  • 2 large heads of garlic;
  • 100 ml of vegetable oil;
  • 0.5 cups granulated sugar;
  • 1.5 tbsp. l. salt;
  • 0.5 tbsp. l. vinegar essence (70%);
  • 2 tsp ground black pepper;
  • 0.5 tsp coriander (chopped).

Preparation:

  1. Rinse the cucumbers thoroughly, cut off the ends. Cut them into thin cubes or strips. Place in an enamel bowl.
  2. In a separate bowl, crush the garlic, add vegetable oil... Then add spices: salt, sugar, coriander, black pepper. Dilute the vinegar essence in a fourth of a glass of water and pour into the marinade. Mix everything.
  3. Pour the marinade over the cucumbers, cover with a lid. You can even put a load on top to let the vegetables juice. Let the cucumber mass stand for five or six hours.
  4. Then put the cucumbers in sterilized half-liter jars, fill with the remaining dressing. Sterilize in a saucepan for 10 minutes, pouring water up to the hangers, then tighten with clean lids.

Tip: Remember to stir the vegetables in the marinade every hour.

Turn over, wrap up. The Korean salad will be ready soon. Can be put away for storage or served immediately.

Korean-style overgrown cucumber salad


Can be prepared for the winter korean salad from overgrown cucumbers. But first you need to be sure to peel them of rough skin.

Ingredients:

  • 2 kg of overgrown cucumbers;
  • 2-3 pcs. carrots;
  • 1 head of garlic;
  • 15 g Korean carrot seasoning;
  • 130 g of refined vegetable oil;
  • 2 tsp salt;
  • 1/4 cup granulated sugar;
  • 30-40 ml vinegar 9%.

Preparation:

  1. Cut off the skin and ends from both sides of the washed cucumbers. Peel the carrots and garlic. Cut the cucumbers into thin strips, grate the carrots, chop the garlic cloves. Mix everything in a separate container.
  2. For dressing, combine oil with vinegar, add seasoning, salt and sugar. Shake until smooth, pour into the cucumber mass, stir. Cover with foil (you can use gauze), refrigerate for 24 hours. Take out the bowl from time to time and mix everything again (in total, six to seven times a day).
  3. The next day, put the salad in sterilized jars, fill it with the rest of the dressing. Cover the jars with boiled lids. Put it in a wide saucepan with a folded towel on the bottom. Pour water over the shoulders, sterilize after boiling for 10-12 minutes.
  4. We take the cans out of the water, wipe them, roll up the lids with a key. Turn over, wrap up.

After cooling, hide the vegetables marinated with seasoning for storage.

Korean cucumbers: a recipe with sesame seeds


This recipe was shared with me by a friend - a big lover korean food... It is also called he from cucumbers for the winter. The dish is prepared with sesame seeds for a spicy oriental flavor. The workpiece is lightweight, with a spicy refreshing taste.

Ingredients:

  • 900 g of cucumbers;
  • 4 cloves of garlic;
  • 20 g sesame seeds;
  • 20 ml soy sauce;
  • 80 ml of vegetable oil;
  • 10 g salt;
  • 20 g sugar;
  • 3-5 g of ground red pepper.

Preparation:

  1. Wash cucumbers, peel if necessary, chop into long strips. Place in a bowl, sprinkle with salt and let sit for 20-30 minutes. Then drain the released juice by squeezing the cucumbers.
  2. Toss the butter with the soy sauce. Add sugar, minced garlic, sesame seeds, hot peppers. Pour this mixture over the cucumbers. Cover, leave in the refrigerator for 2-3 hours.
  3. Then put the salad in sterilized half-liter jars. Covering with lids, sterilize in a saucepan for eight minutes. Then screw the caps back on.

Pickled korean cucumbers with sesame seeds are ready.

Cucumbers "Korean" with mustard


Cucumbers according to the recipe with mustard are amazingly tasty. It is best to take very young small vegetables - they are so tender, you will lick your fingers!

Ingredients:

  • 4 kg of young cucumbers;
  • 4 cloves of garlic;
  • 2 tbsp. l. dry mustard;
  • 200 ml of vegetable oil;
  • 200 ml vinegar 6%;
  • 100 g of salt;
  • 200 g granulated sugar;
  • 1 tbsp. l. ground black pepper.

Preparation:

  1. Cucumbers do not need to be peeled. Cut them lengthwise into thin strips. Put in a saucepan, sprinkle with pepper, mustard, salt, granulated sugar, chopped garlic.
  2. Pour in vegetable oil, add vinegar, stir. Insist in a cold place for three hours.
  3. Put the salad in clean jars, sterilize in a saucepan for ten minutes after boiling the water.
  4. Roll up with a key, wrap up with a towel. After cooling, the salad is ready.

Korean cucumbers for the winter on a grater


The appetizer comes out juicy, spicy, it just melts in your mouth! A great way to prepare carrots for the winter with cucumbers in a spicy sauce.

Ingredients:

  • 4 kg of cucumbers;
  • 2 heads of garlic;
  • 1 kg of carrots;
  • 200 ml of vegetable oil;
  • 1 cup of sugar;
  • 5 tbsp. l. salt;
  • 200 ml vinegar 9%;
  • 1 tbsp. l. ground red pepper.

Preparation

  1. This recipe for cucumbers for the winter allows you to prepare even substandard vegetables. Grate peeled washed cucumbers and carrots (best of all - Korean). Pass the garlic through a press.
  2. In a large bowl, mix vegetables with seasonings, oil and vinegar. Let it brew in the refrigerator for 9-12 hours.
  3. Let's expand vegetable salad in half-liter clean cans. We sterilize for 10-12 minutes. Then we roll it up.

Tip: This snack can be made with Korean carrot- it will be even easier.

Cucumber kimchi


And one more interesting recipe- how to cook whole Korean cucumbers with spicy minced vegetables. This snack is called kimchi.

Ingredients:

  • 1 kg of cucumbers;
  • 1 PC. onions;
  • 1/2 bunch of green onions;
  • 1 PC. carrots;
  • 4 cloves of garlic;
  • 3 tbsp. l. soy sauce;
  • 1 tbsp. l. vinegar 6%;
  • 1/4 cup water
  • 2 tbsp. l. salt;
  • 1 tbsp. l. Sahara;
  • ¼ pod of hot dried pepper;
  • 1 tbsp. l. sesame seeds.

Preparation:

  1. We cut the washed cucumbers crosswise, not reaching the end of 1 cm. Salt them outside and inside, leave for ten minutes. Then remember, let it sit for another 10 minutes. Drain and rinse.
  2. Finely chop the green onion and onion. Cut the carrots into strips or grate. Chop the garlic. Stir in onion, garlic and carrots.
  3. Prepare a dressing: dilute vinegar with water, pour in soy sauce, add salt, sugar, sesame seeds, chopped hot pepper. Pour everything into the carrot-onion mixture.
  4. Filling cucumbers spicy filling, put in jars or a plastic container. Close with a lid, put in the refrigerator. The cucumbers will be ready in two to three hours.

Now you know how to make Korean-style cucumbers for the winter - choose the most delicious recipe yourself, you have as many as 7 options. I hope each of them will find their connoisseurs. Bon Appetit!

Korean cucumbers fast food- my business card during the period of barbecues and outings. Such cucumbers are always the first to leave the table for barbecue, because they are spicy, juicy and very in harmony with the taste of barbecue.

You can cook such cucumbers just on a regular day, for dinner or lunch as an appetizer or side dish. Troubled, fast and tasty, these cucumbers will especially appeal to those who love Korean dishes.

We will prepare all the products according to the list.

Cut the cucumbers, cut off the ends and cut the cucumbers lengthwise, first in half, and then each half in half lengthwise. After that, cut the strips into two parts across. Place the sliced ​​cucumbers in a bowl.

Now sprinkle the cucumbers with plenty of salt, for this, a large sea ​​salt... Leave the cucumbers in salt for 15 minutes.

With pickled cucumbers, merge the released juice.

Add hot red pepper powder to them.

Pour soy sauce into a bowl of cucumbers.

Add vinegar.

Fry sesame seeds in a pan for literally 1 minute, stirring occasionally.

We transfer the sesame seeds to the bowl with the cucumbers. And in a frying pan, heat vegetable oil and pour cucumbers with it.

Pass a large clove of garlic or a couple of small cloves through a press and also add to the cucumbers. We mix all the ingredients of the dish. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Hello everyone!

The time has come when you want to pamper yourself with all sorts of new vegetables. Last time we did it with you, and today we are talking about glorious fellows. Which look damn charming and taste aromatic. But, to add some more mystery, let's cook cucumbers in Korean fast way... These will be the most delicious recipes which are also suitable for winter.

This is an excellent appetizer that is perfectly eaten, even if just like that. Prepare it for anyone or make pickles in the cellar.

Those who tried such a salad last year decided to double their portions this year, or even triple them. Many people generally said that there is no better such a delicacy, and now I don't even want to make pickled ones. What are your thoughts on this?

Hopefully positive. First, try to cook a small cup in your kitchen, and as you try it, decide whether you like this dish or not.

The main ingredients of such culinary masterpiece there are certainly cucumbers and carrots are added to almost every recipe, and all this is cut in an interesting way... Plus, seasonings and something else are used. Read below and read the information.

If you do not like spicy and burning, then you can do something else then, last time you considered other options. Forgot, look

Love to surprise your guests with masterpieces. And those from which all languages ​​will swallow). The bomb of summer is back again and so let's remember the simplest option. Which will be possible for any novice cook or housewife.

The main thing is to find fresh vegetables, preferably take them this season, plus a little desire and patience, and everything will definitely work out.

It will take very little time, you will not notice how, and already a delicious gherkin snack is on the table and beckons with its aroma and delights.

Add your favorite herbs and spices, and also use sesame seeds, they generally cool this masterpiece and elevate appearance.

We need:

  • cucumbers - about 350 g medium size
  • granulated sugar - 1 tbsp
  • table salt - 0.5 tsp
  • vegetable oil - 2 tablespoons
  • carrots - 1 pc.
  • garlic feathers - a couple of pcs.
  • black pepper - 0.2 tsp
  • Korean seasoning - 0.5 tbsp
  • vinegar 9% - 3 tbsp


Stages:

1. Prepare everything you need for work. Rinse the cucumbers in running water and wipe dry with paper towels. Peel the fresh carrots, and then bring them to the form shown in the photo. Cut it with shavings; for this purpose, take a special device - a grater.

If there is no such device, buy it). Or a sharp kitchen knife will have to tinker a little.


2. Choose small cucumbers, even better if they are small. Cut them into 4-6 pieces, see for yourself. You may even have to cut it in half.

Advice. To speed up the marinating process, you can cut the gherkins into circles.

Use a knife to chop the feathers of garlic or replace with regular cloves. The main work is over.


3. Now make a custom fill. Combine in a glass vinegar essence, sugar, salt and vegetable oil. Also, do not forget to put in Korean seasoning, without it there will not be such a shade in taste. Pour immediately directly over all the vegetables.


4. Stir everything thoroughly with a tablespoon and leave to marinate for 3.5 hours in a cold place. Do not forget to cover with something on top. And then eat to your health. Watch your fingers do not bite off). Bon Appetit!


Korean cucumbers - the most delicious recipe for the winter with Korean carrot seasoning

Who does not dream that his pickles will stand for a whole year in the cellar and not lose their color and be incredibly beautiful and savory. Of course that's all. It seems difficult to do, not at all, if you take the right products and the very spices that will help turn an ordinary jar into a magic one.

For me, hot chili is what I need, and if I also add cloves of garlic and coriander, then I generally freeze with pleasure.

In general, it turns out not only superbly attractive, but I also want to try such a gourmet again and again with young potatoes or with any kind of meat. Ah, it wouldn't hurt here.

We need:

  • cucumber - 1 kg
  • carrots - 5 pcs. around 380 g
  • hot red pepper - 1 pod
  • garlic - 8-10 cloves
  • vinegar essence 9% - 45 ml
  • salt - 1 tablespoon
  • sugar - 3 tablespoons
  • parsley - a bunch of small
  • chopped coriander - 0.5 tsp
  • peppercorns - 15 pcs.


Stages:

1. The first important point is to take only juicy and not soft cucumbers, because exactly what they will be initially, this will be the result. And then, you want them to crunch, but why should they be like that, if they are already numb.

So, chop the green fruits into small bars, as you can see in this saucepan. The dimensions are about the same, the length of the pieces is about 6.5 cm, and the width is 6.5 mm. But this does not mean that you need to measure out to a millimeter, approximately.

Do not forget to cut the cucumbers' butts, they are not needed, discard them.


2. Then move on to slicing the carrots. Use a grater to chop it quite thinly to form strings. Combine with cucumbers, then chop the washed parsley, cut into pieces, hot pepper pod here. It can be chopped into large pieces.

Peel the head of garlic, and then squeeze each tooth through a garlic press.



4. Here's what a charm came out. Cover the pot with a lid or plastic wrap and let stand in a warm place, right on the table, and soak.

Cooking time is about 4 hours, during this time a lot of marinade should stand out.


To prevent the jar from bursting, you need to put an old towel on the bottom, and place the jar in cold water rather than boiling.


6. Usually containers of 0.5 l and 1 l are taken. Too large, like 3 liters, are not good, do not eat it in one or two. Using a seaming machine, twist perfectly and be sure to check by turning the can over and looking to see if the liquid is running over the edge.


7. Here's a beauty turned out. Store in a cool place, and in the fall you can arrange a tasting of the finished product. Bon Appetit! The shelf life is usually 1-1.5 years.


Korean-style crispy pickled cucumbers for the winter

Love canned gherkins and even carrots. How do such Korean cucumbers differ from the usual ones that we are used to making. Incredible simplicity of preparation, and the fact that they are eaten at a feast or dinner party in the first place, and only the noise is worth it.

Moreover, if you do on hastily, then the longer they stand and are saturated with special juice, the more extravagant they will taste later. Oh, here would be Koreans, they would have added a bunch of seasonings to this recipe. But, this time I want to show the most proven and beloved recipe without any unnecessary ingredients. Take a look at the composition, you yourself will understand everything.

We need:

  • Cucumbers - 4 kg
  • Carrots - 1 kg
  • Granulated sugar - 1 tbsp
  • Vegetable oil - 1 tbsp
  • Vinegar 9% - 8 tbsp
  • Salt - 2 tbsp. l
  • Garlic - 2 heads


Stages:

1. Refresh gherkins in ice water, let them lie in such a pool for about 3-4 hours. Change the water every hour.

This action will give the fact that, if plucked long ago, they will regain a beautiful appearance, and most importantly, they will become juicy and elastic.

Again, look, if you just harvested from your beds, then you do not need to soak. Just wash them well and get to work.


2. After that, you will need to wipe them and take a knife to remove all the tails. Look carefully at the mold and specks, do not take these, they are not suitable, otherwise your stomach will hurt.


3. And then chop them into small but thick straws. Or you can say rectangular pieces. Do this slowly so that all the pieces are smooth and already tempting.


4. Peel the carrots with a vegetable cutter or pass through a Korean carrot grater. You will get what you need. The shavings will be of the required length and all the same thickness. Put the salt and sugar, after the vinegar and garlic, passed through a press. And the very last vegetable oil, stir.


5. Wrap in plastic wrap or a bag and let stand and give all juices in the refrigerator for about 24 hours. Every 3-4 hours, you can take out the mass and stir with a silicone spatula.


6. Then take the jars and lids sterilized, place the chopped and pickled vegetables with the released brine from the refrigerator. Remember that the marinade must completely cover the snack in the jar.

In principle, you can already eat it, but for winter, pack it in jars.

Place the jar with ready salad in a saucepan, there should be cold water in it, and a cloth napkin should lie at the bottom and boil for 15 minutes. Put a metal lid on top of the can, but do not cover it completely, leave a distance.

7. The water in the pan should be on the shoulders of a liter jar or half a liter. Then roll it up with a special machine and turn the jar upside down, and wrap it under a blanket or fur coat. After 2 days, lower everything into the cellar.


Making a salad with mustard and garlic

For this option, any cucumbers are good, even if they are too old and even clumsy and clumsy. Perhaps even overgrown and long; often many hostesses have such a question, what to do - a bunch has grown and everything has outgrown.

Saddle up some awesome cucumbers with interesting ingredients like mustard and garlic.

We need:

  • Gherkins - 4 kg
  • Garlic - 12 cloves
  • Granulated sugar - 1 tbsp.
  • Ground black pepper - 1 tbsp. l
  • Dry mustard - 1 tbsp. l
  • Salt - 0.5 tbsp.
  • Vinegar 9% - about 1 tbsp
  • Vegetable oil - 1 tbsp.


Stages:

1. Since there will be as much as 4 kg of vegetables, take a large container. For example, a metal stainless steel basin, so that nothing is oxidized. Rinse the gherkins under water to wash off all the dirt and debris, you can leave to lie down for an hour and swim in cold water to freshen up more.

Then, use a sharp knife to remove the ends from each vegetable. Chop into strips and then cover with salt, dry mustard and sugar. Also grate the garlic cloves on a fine grater and add here. There will be an incredibly delicious smell that will already sweep through your entire apartment.

I almost forgot about the pepper, grind it in the mill or take it already ground. Cover with vegetable oil and vinegar. Stir and leave to “sunbathe” for 6 hours to release a lot of brine.


2. Take a look, such a miracle will turn out. It remains only to prepare the jars. Or already go and take a sample from or


3. Spread the salad in them and fill it with juice, it will turn out right in own juice... And send it to sterilize in a saucepan for 40 minutes. Then wrap under sterile lids and cool under a blanket, while turning the jars upside down. Store cold and then use as directed.


Video on how to cook salted Korean cucumbers in a jar

I hasten to please you with one more interesting option, which will tell you in an accessible and detailed way about all the intricacies of the upcoming work.

It will be possible to use 6 liter cans, wow. There are so many. And the secret here is this, the appetizer turns out to be instant, because the gherkins will be cut not into cubes, but into circles.

Mind-blowing sesame and carrot appetizer

Sesame seeds are used not only as decoration on buns or other baked goods, but even here. Creating an original appearance and delicately piquant taste. Moreover, for any celebration and even for a birthday, it would be nice to put such a snack on the table. And not nearly ashamed, but on the contrary, everyone will like it.

Yes, look at the colors of this dish for yourself, how chic and elegant it is. Drooling and running already on their own, the appetite played out. Do not regret it. Delight.

We need:

  • Cucumbers - 0.6 kg
  • Garlic - 5 teeth
  • Peppers of green onions - 10 pcs.
  • Carrots - 1-2 pcs.
  • Sweet bell pepper - 1-2 pcs.
  • Chili pod - 1 pc.
  • Fried sesame seeds - 2 tsp
    For the marinade:
  • Table salt - 1 tsp
  • Soy sauce - 3 tbsp
  • Rice vinegar - 2 tablespoons
  • Sesame oil - 2 tsp
  • Sugar - 1 tablespoon

Stages:

1. Peel and peel the head of garlic, then press down each tooth with a knife and chop into small plastics.

If you have cucumbers of medium or small size, then chop them into cubes into 4-5 parts, but if large, then 7-8 parts. And also cut in half at first too elongated. Or just the way you like it. Do not forget to cut off the "ass" at each end in any case.

After 15-20 minutes, shake them in a colander to remove any excess moisture.


After the gherkins, salt and stir with your hands. And here, it is important that they stand for a while and allocate juice.

2. Chop the carrots with a special grater, which is usually used when cooking carrots in Korean. Bell pepper and green onions chop into pieces that look like straws.


Be careful with chili pepper, add it to taste, do not overdo it, otherwise you will become a dragon or a Gorynych snake (chop finely). Ah ha.

2. Make the dressing, pour in the soy sauce, then two tablespoons rice sauce, sesame oil and of course sugar, stir so that there are not a single grain.


3. Combine all the ingredients in a bowl and pour in the sauce, stir. Toss in the sesame seeds. Eat for health, but remember that the salad must stand and infuse.


3. It's a good question, how long does it take? Probably, at least 30-40 minutes, and preferably an hour, and it will be possible to do a tasting. Enjoy your health. Crunchy and savory, that's the motto of this dish!


Another very tasty recipe with meat

Have you ever tried this? No, this is how the situation should be corrected. And this step-by-step instruction will help you with this.

Men will run away from all the courtyards to smell, well, or the most beloved certainly will not refuse such a temptation, because everything is as always for him.

We need:

  • Cucumbers from the garden - 0.5 kg
  • Salt - 1/4 tsp. L
  • Beef or pork - 240 g
  • Onion - 1 head
  • Bulgarian Bell pepper- 1 PC.
  • Vegetable oil - 50 ml
  • Garlic - 4 wedges
  • Red hot pepper - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Ground coriander - 1/2 tsp
  • Sugar - 1/2 tsp
  • Sesame seeds - 1 tsp
  • Soy sauce - 1 tbsp
  • Vinegar 9% - 1 tbsp
  • Parsley - 15 g

Stages:

1. Cut a piece of meat into strips with a sharp kitchen knife. Then fry them in a hot skillet with vegetable oil.

Fry with onions, which chop into cubes.


2. And don't forget that bell peppers also go well with meat delicacies... Therefore, chop it into pieces, removing the seeds and the stalk.


3. During frying, count already at the very end, when vegetables and meat are ready, squeeze the cloves of garlic directly into the pan through the garlic press. Then add hot and black red pepper and with such a cool dressing, I would say fill the cucumbers with nourishing.


By then, they should already be washed in the bowl and cut into pieces or slices. Salt them in advance, and then drain the released brine from them. Add ground coriander, sugar with sesame seeds and only then combine with fried meat... Season with soy sauce and vinegar, stir. Add your favorite greens like chopped parsley or dill.

4. Serve yourself a large portion and help yourself. Bon Appetit! Real jam.


Here is such an unusually interesting article turned out, share it in in social networks and experiment in your kitchen. See you soon, pleasant discoveries!

For many housewives and food lovers, a good snack is based on several criteria: ease of preparation, pungent taste, the use of simple, familiar products and the ability to eat at any time of the year. An excellent option for such an appetizer is Korean cucumbers. The main thing is to know a few subtleties so that this dish can be put on the table almost immediately after cooking or hidden in the underground for the winter.

What you need to know before cooking

Korean cucumbers are easy to prepare. But many housewives, especially beginners, complain that the finished product quickly deteriorates, although the requirements of the recipe have been met. There are a few basic things to do to help you not lose your ingredients and enjoy their taste all winter long.

Jars and lids should be thoroughly washed and dried well before placing ingredients in them. You can also sterilize the jars over boiling water upside down for at least 5 minutes, and boil the lids directly in this water. Make sure that the cans are intact: any crack or chip on the neck will damage the finished product.

For the convenience of sterilizing cans, use special devices

Wash the cucumbers properly, wiping the surface well. It is advisable to do this under running water. The fact is that dirt particles remain between the pimples, which become the reason for the "explosions" of the cans.

Rinse cucumbers and other foods thoroughly before cooking

Cut the cucumbers as you like - into bars, lengthwise or into strips, then put them in a bowl, add salt and set aside for 10-15 minutes to let them juice. Then you can add the rest of the products from the recipe.

Juice the sliced ​​cucumbers before cooking

The classic Korean cucumber recipe with the addition of carrots

Thanks to this cooking method, even cucumbers stuck in the refrigerator will turn out crispy. You will need:

  • 4 kg of cucumbers;
  • 1 kg of carrots;
  • 1 glass of sugar 200 ml;
  • 1 cup vinegar 9%
  • 1 cup sugar-free sunflower oil
  • 100 g of salt;
  • 1 large head of garlic;
  • 1 tbsp. l. red chili.

You can not only serve such an appetizer immediately after cooking, but also roll it up in jars for the winter.

Korean cucumber appetizer looks very nice on the table

  1. Peel and wash the garlic. To make it easier for you, disassemble the head into teeth, dip it in a bowl of water and peel off the husk.

    Garlic is easy to clean by dipping the cloves in water

  2. Grate carefully washed carrots. It is better to use a special Korean-style carrot grater: it is more convenient, and the slices are beautiful.

    Use a special grater for grating carrots

  3. Cut clean cucumbers into cubes: separate the ends, cut the fruits into four parts lengthwise, then another 3-4 times across.

    Cut cucumbers into cubes

  4. Place the sliced ​​cucumbers in a deep bowl large enough to mix easily. Sprinkle lightly with salt.

    Let the cucumbers sit with salt

  5. Send carrots and chopped garlic there. It is better to squeeze it out with a press: this way it will be more evenly distributed and will give the juice to vegetables faster.

    Add carrots with garlic to the cucumbers

  6. Now is the season for the seasoning. Add the remaining salt, sugar, sunflower oil, vinegar, red pepper. For those who do not like too spicy food, half of the chili can be replaced with paprika.

    Hot red peppers will spice up the snack.

  7. Mix all the ingredients thoroughly, then put the snack in the refrigerator for a day.

    Korean cucumbers should spend a day in the refrigerator

  8. After 24 hours, Korean cucumbers can be eaten. They will have a slightly salted taste. Leave the salad in the refrigerator for 3 days if you want it to be richer.
  9. If you want to roll these cucumbers for the winter season, place them in pre-sterilized 0.5–0.7 liter jars and fill with the marinade remaining in the bowl. You will get a lot of it in the days while the salad is infused.

    Divide the snack into the jars and add the marinade

  10. Take a large saucepan and place a towel on the bottom. Put the jars, put the lids on top. Pour cold water into a saucepan so that it reaches the hangers of the cans.

    Remember to cover the bottom of the pot with a towel to soften the heat on the bottom of the jars.

  11. Place the saucepan over medium heat. Wait for the water to boil, then boil for 10 minutes, covering the pan with a lid.

    Boil the jars for 10 minutes under the lid

  12. It remains only to get the cans out of the water and tighten the lids or roll them up with a rolling machine.

    Roll up the cans and hide until winter

A quick recipe for Korean cucumbers (no carrots)

You can serve this salad within half an hour after preparation. This marinating speed is achieved by the addition of some ingredients, such as soy sauce.

Thanks to soy sauce, cucumbers will quickly marinate, and you can do without salt

Take the products:

  • 400 g of cucumbers;
  • 35 g onions;
  • 10 g green onions;
  • 10 g garlic;
  • 3 tbsp. l. soy sauce;
  • 2 tsp red chili peppers;
  • 3 tsp sesame oil;
  • 3 teaspoons toasted sesame seeds;
  • 2 tsp Sahara.

As you can see, you don't need salt here: the soy sauce itself is quite salty.

  1. Cut the cucumbers lengthwise into 2 parts and chop into half rings no more than 1 cm thick.Further, cut in the following sequence: onion- in half rings, green - in rings, garlic cloves - very fine.
  2. Place all food in a high-walled bowl. Pour in soy sauce and sesame oil, add sugar, chili and sesame seeds. Mix the entire contents of the bowl thoroughly, let it brew for 30 minutes and serve.

Of course, this method is not suitable for preparations for the winter, but all summer you can enjoy this fresh snack, just prepared.

Korean quick cucumber video recipe

Korean cucumbers with meat

It turns out that this snack can be not only vegetable. Add to it juicy beef and you will succeed great salad with a rich spicy taste. For him, take:

  • 400 g of cucumbers;
  • 400 g of beef;
  • 1 onion onion;
  • 1 bell pepper (red);
  • 2 cloves of garlic;
  • 1 tsp ground red pepper;
  • 1.5 tsp Sahara;
  • 1 tsp coriander;
  • 2 tbsp. l. vinegar;
  • 4 tbsp. l. soy sauce;
  • 1 tsp salt;
  • 3 tbsp. l. vegetable oil.

The peculiarity of this salad is that it cooks quickly and can be served hot.

  1. Cut the washed cucumbers with the ends cut off first crosswise, and then lengthwise into slices. Place them in a suitable bowl, sprinkle with salt and set aside for 15 minutes while they drain the juice.

I really liked them and I decided to look for what other vegetables can be prepared in a similar way. Except for carrots, of course.

And almost immediately came across cucumbers.

Interestingly, Korean cucumbers are not necessarily a recipe with carrots or special seasoning. Their main highlight is the pungency characteristic of most Asian dishes.

I love spicy food and therefore, having tried a couple of options (they are prepared very quickly), I decided to collect the most interesting and delicious recipes in one place.

We will start with simple recipe for the winter, in case you've already started stocking up, and then move on to a snack you can prepare and eat today.

Instant Korean cucumbers for the winter without sterilization

Blanks for the winter are good because you do not need to wait for this very winter to open the jar. In fact, this is a reserve in case you need to urgently organize a snack and there is no time for cooking. Then just open the jar and place the contents on a serving plate. The appetizer is ready.

Ingredients:

  • Cucumbers - 2 kg
  • Carrots - 0.5 kg
  • Sugar - 100 g
  • Salt - 50 g
  • Vegetable oil - 25 ml
  • Vinegar 9% - 30 ml
  • Ground black pepper - 1/2 tsp
  • Coriander - 1/2 tsp
  • Garlic - 3-4 cloves
  • Ground chili pepper - to taste

Preparation:

1. Prepare the marinade. In a small saucepan, combine sugar, salt, spices (pepper and coriander), vegetable oil and vinegar.

2. Put the saucepan over medium heat, bring the mixture to a boil and cook it for a couple of minutes, stirring constantly. Then turn off the stove, cover the saucepan with a lid and leave for 10 minutes.

3. Rub the carrots on a Korean grater, cut the tails of cucumbers and cut them into cubes. Combine vegetables in one bowl.

4. Add garlic squeezed with a garlic press to vegetables and mix everything thoroughly.

You need to stir with your hands, simultaneously squeezing the vegetables strongly so that they begin to give juice.

5. Put the marinade again on medium heat, bring to a boil and pour cucumbers and carrots directly into the boiling state. We mix.

6. Lay out the Korean-style cucumbers in well-washed (preferably with soda) and thoroughly dried jars and close them with clean lids.

You need to store such a workpiece in the refrigerator. Shelf life - up to 4 months.

If you want the workpiece to reach the spring, then jars and lids are necessary before filling.

Quick Cooking Korean Cucumbers with Soy Sauce

One of the most popular cooking options. Soy sauce and sesame seeds give the salad a true Asian flavor.

Ingredients:

  • Cucumbers - 400 g
  • Onions - 35 g
  • Green onions - 10 g
  • Garlic - 10 g
  • Soy sauce - 3 tablespoons
  • Red chili peppers - 2 tsp
  • Vegetable oil - 3 tsp
  • Fried sesame seeds - 3 tsp
  • Sugar - 2 tsp

Preparation:

1. The cooking process is really very simple. Wash cucumbers and cut into half rings. In the same half rings, only cut the onion very thin. Chop the garlic or pass through a press. Combine the ingredients in one bowl.


2. Add soy sauce, vegetable oil and spices: sugar, ground red pepper and chopped green onions.

You don't need to add salt as the soy sauce is already salty.

3. Mix everything thoroughly, then add sesame sauce and mix again.

4. Korean cucumbers are ready. You can eat them right away, but it is better to let it brew for 15 minutes in the refrigerator.


Bon Appetit!

Video on how to make a salad with soy sauce and vinegar

This option is very similar to the previous one, but with the addition of vinegar. Especially for lovers of vigorous snacks.

Korean-style crispy cucumbers with carrots: the most delicious recipe

Now let's add traditional carrots to the recipe. This option can be called classic.

Ingredients:

  • 1 kg of cucumbers
  • 250 g carrots
  • 1.5 tsp salt
  • 1.5 tsp Sahara
  • 80 ml vegetable oil
  • 1 tbsp. l. sesame
  • 2 tbsp. l. soy sauce
  • 2 tbsp. l. vinegar 9%
  • 1/3 tsp red hot pepper(or a piece of fresh)
  • 1/2 tsp ground coriander
  • 3-5 cloves of garlic
  • Black pepper - to taste
  • Cilantro greens (or dried)

Preparation:

1. Rub the carrots on a Korean grater, add half a teaspoon of salt and sugar to it, knead it with your hands and leave to marinate for 15-20 minutes.


2. Cut the cucumbers into cubes, mix with a teaspoon of salt and leave to let the juice flow for 15-20 minutes.

3. Then drain the released liquid from the cucumbers, send them to a bowl with carrots, add the remaining teaspoon of sugar and add chopped garlic.

4. Heat the vegetable oil in a frying pan and when it gets hot, pour sesame seeds, coriander and ground pepper into the pan. Fry lightly and pour it over the cucumbers.

5. Add vinegar, soy sauce, cilantro (optional) and mix thoroughly.

6. Cover the salad with plastic wrap and put it in the refrigerator to marinate for 30 minutes.

Ready. Bon Appetit!

This salad tastes better the longer it is infused. The ideal marinating time is 2 hours.

Cucumber salad with Korean carrot seasoning

To save time and not fiddle with different seasonings, you can simply use Korean-style carrot seasoning. It will turn out just as tasty.

Ingredients:

  • Cucumbers - 2-3 pieces
  • Carrots - 1-2 pieces
  • Garlic - 4-5 cloves
  • Ground red hot pepper - 1 tsp.
  • Salt to taste
  • Vinegar (6%) - 1-2 tsp
  • Vegetable oil - 4-5 tbsp. l.
  • Sugar - 1 tsp
  • Seasoning for carrots in Korean - 1 tsp.

Preparation:

1. Using a vegetable cutter, cut the cucumbers into the finest petals. This will make the appetizer not only tasty, but also original.


2. Grate carrots on the same plate on a Korean grater, add chopped garlic and seasoning for Korean carrots.

3. Salt, sugar, hot pepper and vinegar follow. Pour in the last vegetable oil, well heated in a pan.

Be careful with the salt - some carrot spices contain more than enough.

Stir and the salad is ready. Bon Appetit!

Step-by-step recipe for making an appetizer with bell pepper

A very simple and very light instant salad. Great alternative ordinary summer salads with cucumbers and tomatoes.

Ingredients:

  • 9 small cucumbers
  • 1 medium carrot
  • Half red and half yellow bell peppers
  • 2 cloves of garlic
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 1.5 tbsp 6% vinegar
  • 2 tbsp vegetable oil
  • 0.5 tbsp Sahara
  • 1 tbsp toasted sesame seeds
  • A small hot chili pepper if desired

Preparation:

1. Cut the cucumbers into slices, salt, mix and leave for 15-20 minutes.

2. Then add to them bell pepper, cut into strips and meorkov, grated on a Korean grater.

3. Followed by pressed garlic, chopped chili and toasted sesame seeds.

4. Prepare the dressing by combining vinegar with soy sauce and vegetable oil. Stir until the sugar is completely dissolved and season the vegetables.

4. Stir and send the salad to the refrigerator to marinate for at least 30 minutes, or better for a couple of hours.

Ready. Bon Appetit!

Instant Korean cucumbers without sesame and carrots

An excellent recipe if you don't have sesame seeds at hand (not everyone has it all the time on the shelf). All you need is cucumbers, vinegar and a couple of seasonings.

Photo recipe for Korean cucumbers with meat

And finally, let me offer you a super recipe for Korean cucumbers with meat.

Veal is used in this example, but chicken is fine to speed up the process.

Ingredients:

  • Veal - 400 g
  • Cucumber - 1 kg
  • Bulb onion - 1 piece
  • Bulgarian pepper - 1 piece
  • Sunflower oil for frying
  • Sugar - 1 tsp
  • Seasoning for Korean carrots
  • Soy sauce - 1 tablespoon
  • Vinegar 70% - 1 tbsp l.

Preparation:

1. Cut the cucumbers into slices, add a little salt, mix and leave for 10 minutes so that the vegetables let out the juice, which must then be drained.

2. Heat vegetable oil in a frying pan and fry finely chopped slices of meat over medium heat.

3. Fry for a few minutes until the color of the meat changes, then add a pinch of salt, chopped onion into thin half rings and chopped garlic. We continue to fry, stirring occasionally until the onion softens.

4. Then add the bell pepper strips and fry for another 5 minutes.

5. Returning to the cucumbers. After draining the juice, add a pinch of spices and sugar to them.

6. And fall asleep with hot meat from a frying pan. Add soy sauce and vinegar and mix thoroughly.

We are waiting for the salad to cool down, after which we send it to infuse in the refrigerator for 30-40 minutes.

Ready. Bon Appetit!

How is it? The truth is universal recipes for all occasions? If you want it for the winter, you want it right away.

If you liked the idea of ​​cooking cucumbers in Korean, then you will be interested to know that I will devote the next selection to them, but only to methods of harvesting for the winter. With sterilization and other necessary actions, so that the cans stand until the next harvest.

And that's all for today, thank you for your attention.