Korean-style cucumbers for the winter: a recipe with seasoning for Korean carrots. Korean cucumbers for the winter - the most delicious canned recipes

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

And almost immediately I came across cucumbers.

Interestingly, Korean-style cucumbers are not necessarily a recipe with carrots or special seasoning. Their main highlight is the spiciness inherent in most Asian dishes.

I love spicy 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'll start with simple recipe for the winter, in case you've already started stocking up, and then we'll move on to a snack that you can cook and eat today.

Instant Korean cucumbers for the winter without sterilization

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

Cooking:

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

2. Put the saucepan on 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. We rub the carrots on a Korean grater, cut off the tails of the cucumbers and cut them into cubes. Combine vegetables in one bowl.

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

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

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

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

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

If you want the blank to last until spring, then jars and lids are necessary before filling.

Quick Korean Cucumber with Soy Sauce

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

Ingredients:

• Cucumbers - 400 g
• Onion - 35 g
• Green onions - 10 g
• Garlic - 10 g
• Soy sauce - 3 tbsp.
• Red chili pepper - 2 tsp
• Vegetable oil - 3 tsp
• Roasted sesame - 3 tsp
• Sugar - 2 tsp

Cooking:

1. The cooking process is really very simple. My cucumbers and cut into half rings. We cut the onion in the same half rings, only very thin. Grind garlic or pass through a press. Combine 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 the sesame sauce and mix again.

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

Enjoy your meal!

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

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

Crispy cucumbers in Korean with carrots: the most delicious recipe

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

Ingredients:

• 1 kg cucumbers
• 250 g carrots
• 1.5 tsp salt
• 1.5 tsp Sahara
• 80 ml vegetable oil
• 1 st. 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 garlic cloves
• Black pepper - to taste
• Green cilantro (or dried)

Cooking:

1. We rub the carrots on a Korean grater, add half a teaspoon of salt and sugar to it, crush it with our hands and leave to marinate for 15-20 minutes.

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

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

4. Heat the vegetable oil in a pan and when it becomes hot, pour sesame seeds, coriander and ground pepper into the pan. Lightly fry and pour it over the cucumbers.

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

6. Cover the salad with a film and send it to the refrigerator to marinate for 30 minutes.

Ready. Enjoy your meal!

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

Cucumber salad with Korean carrot dressing

To save time and not mess with various seasonings, you can simply take Korean carrot seasoning. It will turn out just as delicious.

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

Cooking:

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

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

3. Salt, sugar, hot pepper and vinegar are sent next. Last pour vegetable oil, well heated in a frying pan.

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

Stir and the salad is ready. Enjoy your meal!

Step-by-step recipe for making appetizers with bell pepper

Very simple and very light salad fast food. A great alternative to the usual summer salads with cucumbers and tomatoes.

Ingredients:

• 9 small cucumbers
• 1 medium carrot
• Half a red and half a yellow bell pepper
• 2 garlic cloves
• 1 tsp salt
• 2 tbsp soy sauce
• 1.5 tbsp 6% vinegar
• 2 tbsp vegetable oil
• 0.5 tbsp Sahara
• 1 tbsp roasted sesame seeds
• Small hot chili pepper, optional

Cooking:

1. Cucumbers cut into slices, salt, mix and leave for 15-20 minutes.

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

3. Next comes the garlic passed through the press, chopped chili pepper and roasted 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. Mix and send the salad to the refrigerator to marinate for at least 30 minutes, and preferably for a couple of hours.

Ready. Enjoy your meal!

Korean-style instant cucumbers without sesame and carrots

An excellent recipe if there is no sesame at hand (not everyone keeps it on the shelf all the time). All you need is cucumbers, vinegar and a couple of spices.

Photo recipe for Korean cucumbers with meat

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

In this example, veal is used, but chicken is fine to speed up the process.

Ingredients:

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

Cooking:

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

2. Heat the 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, onion cut into thin half rings and chopped garlic. Continue to fry, stirring occasionally until the onion softens.

4. After that, add the straw bell pepper and fry for another 5 minutes.

5. Back to cucumbers. After the juice has been drained, add a pinch of spices and sugar to them.

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

We wait until the salad has cooled, after which we send it to infuse in the refrigerator for 30-40 minutes.

Ready. Enjoy your meal!

Well, how? The truth is universal recipes for all occasions? 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 dedicate the next selection to them, but only to the methods of harvesting for the winter. With sterilization and other necessary actions so that the jars stand until the next harvest.

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

With the onset of summer, the harvest season begins. It can be berries, fruits, vegetables. Just the latter will be discussed today. Namely, cucumbers. Since at this time we can use them in unlimited quantities.

I recently wrote about how to make them as well. Today I want to pay attention to recipes in Korean. Such a blank can be made from any green handsome man, even overgrown. After all, it often happens that we just overlooked some kind of cucumber that hid in the leaves. And the next day it is already so big that it is no longer suitable for salting or eating.

And in the cold winter time, you always want to remember the summer. Therefore, we will get a jar of yummy and indulge in memories. Yes, it is a very good option as a snack.

This method is quite simple and fast, since you do not need to spend additional time on heat treatment of the contents of the jars. It is quite spicy, as hot peppers are added to it. But you can reduce the amount or increase it if you wish.

Ingredients:

• Cucumbers - 2 kg.;
• Carrots - 500 gr.;
• Bulgarian pepper - 500 gr.;
• Onion - 500 gr.;
• Hot pepper - 1 pc.;
• Garlic - 1 head;
• Salt - 1.5 tbsp. l.;
• Sugar - 100 gr.;
• Vegetable oil - 100 gr.;
• Vinegar 9% - 100 ml.

Cooking:

1. First, wash the cucumbers under running water and discuss them well. We cut them into circles, and very large ones are smaller. Also, their thickness should not be very large, about 0.5 mm, but not quite thin. Put them in a large saucepan.

2. We also rinse the bell pepper and wipe it with paper towels. Cut in half and remove seeds. Now cut into short strips. We ship there.

To make the salad more colorful, take peppers of different colors.

3. We clean the onion from the husk and chop it into small cubes.

4. Carrots are also washed and cleaned. We rub it on a grater for Korean carrots. Or just cut it into strips. We send it to all vegetables.

5. In the pan, also add the garlic passed through the press and chopped hot peppers.

Do not forget about spices: sugar and salt, as well as vegetable oil and vinegar.

Preservation salt is needed without additives, that is, ordinary table salt. Since otherwise all our blanks will turn sour and “fly up into the air”.

6. Mix everything well and leave for 2 hours at room temperature.

7. During this time, we will prepare jars and lids. They need to be washed well. detergents and turn over to glass all the water.

8. Put the salad on the fire and bring to a boil. During this process, he will sit down well and release even more juice. We cook for one minute. During this, you will notice that the cucumbers have changed color, which means you are done. Turn off and lay out hot in jars.

9. Immediately roll up the lids and cool upside down under the covers.

We store such a salad in a dark, cool place.

Recipe for cucumbers with seasoning for Korean carrots

All options are delicious. But, if you doubt the taste, then I suggest using seasoning. It will give the salad uniqueness and originality. And I know for sure that it will stand and it will not deteriorate.

Ingredients:

• Cucumbers - 2 kg.;
• Carrots - 0.5 kg .;
• Sugar - 100 gr.;
• Salt - 50 gr.;
• Garlic - 1 head;
• Seasoning for vegetables in Korean - 10 gr.;
• Vinegar 9% - 125 ml.;
• Vegetable oil - 125 ml.

Cooking:

1. First we need to wash and dry the cucumbers. After all, excess moisture is useless to us. We cut them into circles, and large ones can be halves or quarter circles. In fact, the size of the plastics does not greatly affect the taste of the salad. We put them immediately in a large container, so that later it will be easier to mix everything.

2. Now let's deal with carrots. We also rinse and clean it. Now we need to grind it. It is better to do this on a Korean grater or with a special knife. But who does not have it, they can simply cut it into thin strips using an ordinary knife or circles. We send it to cucumbers.

3. The turn has come to garlic. We also clean it from the husk and simply squeeze it through the press. It can also be chopped with a knife or rubbed on a fine grater. We add it to the vegetables.

4. Now pour vegetable oil and vinegar there. Add sugar and salt. You can send all the seasoning if it is written on the bag that it contains 10 gr. If more, for example 30 gr., Then only part of the pack (1/3).

5. So, mix everything thoroughly and leave for 4 hours at room temperature.

Do not forget to periodically mix the contents of the container.

6. During this time, prepare the jars and lids. They must be thoroughly washed with soda or detergents. It is not necessary to sterilize, as we will do this later.

7. Now we lay out the salad in our bottles along with the juice that he let in and cover with metal lids. We put them in a large saucepan, on the bottom of which we lay a rag or put a special stand. Pour warm water into it up to the shoulders of the cans and turn on the fire. At first it should be strong, and after boiling, turn down so that it does not gurgle too much. Otherwise, water will get into the salad. And so we sterilize for about 15 minutes.

8. We take out the cans and roll up the lids using a seaming machine.

You can also use twist closures, that is, twist lids.

9. Put the jars upside down and cover them with a blanket or towel. So let them cool down completely. Then store in a cool dark place.

Korean-style cucumbers with carrots - a quick recipe

In all the ways that I share, almost the same composition of the products. Only their quantity changes and some other product is added. But only the shutter speed and the process are slightly different. In this video, the author shows in detail and tells how to cook such delicious salad. It is also slightly different from mine, but still no less beautiful.

I hope you liked the preparation and decided to try to make it yourself in order to open a jar in winter and remember the summer flavors. You can also put this on the festive table, because it looks so appetizing.

Spicy Korean Mustard Salad

In this recipe, we will use a minimum of products. We'll also make a mustard salad. only here we need it in powder form. You can also add more pepper if you like it spicier. But I always make it according to the recipe. Such cucumbers are perfect in winter for potatoes, even fried, even boiled in their skins.

Ingredients:

• Cucumbers - 4 kg .;
• Garlic - 1 head;
• Sugar - 1 cup;
• Salt - 1/2 cup;
• Ground black pepper - 1 tbsp. l.;
• Dry mustard - 1 tbsp. l.;
• Vegetable oil - 1 cup;
• Vinegar 9% - 1 cup.

Cooking:

1. First wash and wipe cucumbers. It is better to take them in the same size. Now we will cut them into 4 - 6 parts, it depends on their thickness. Put in a large container.

2. We clean the garlic from the husk and pass through the press. Fans can cut it very finely with a knife or rub it on a grater.

3. Add spices: salt, sugar, pepper and mustard. We also add vinegar and oil. Mix everything thoroughly and leave to infuse for 6 hours. During this time, they should start up the juice.

4. Arrange in clean jars and sterilize in a saucepan for about 10 minutes. Then screw on the lids and turn upside down. So let it cool down completely.

This salad can be stored even at room temperature. And in the winter to get to the arrival of guests.

Recipe for Korean salad of overgrown grated cucumbers

Yes, it is not always possible to pick beautiful and small cucumbers from the garden. After all, many do not every day go to the garden for them. So I overlooked it, even though I live next to a cucumber patch. But it doesn't matter. In such a case, I also have a way how to use them.

Ingredients:

• Cucumbers - 4 kg .;
• Carrots - 1 kg.;
• Garlic - 1 head:
• Seasoning for vegetables in Korean - 15 gr.;
• Sugar - 200 gr.;
• Salt - 3 tbsp. l.;
• Vegetable oil - 150 ml;
• Vinegar 70% - 1 tbsp. l.

Cooking:

1. Let's take care of the carrots. Wash it well and clean it. Grate it on a Korean grater or use a special knife. Place immediately in a large bowl.

2. Now it's the turn of cucumbers. We also mine and three of them. But the seeds should not be crushed. they will give a lot of water, but we do not need it. So we just throw them away. We ship there.

3. We clean the garlic and press it through a press.

4. Fall asleep all the spices: salt, sugar, seasoning. And also pour vinegar oil. Mix everything well and leave to marinate for at least five hours, or even more. Better at night.

5. We lay out the salad in sterile jars and send it to the oven for 15 - 20 minutes to be sterilized. it can also be done in a pot of water.

6. Roll up the lids and leave to cool upside down under the covers. Then we clean it in a cool place or store it in the pantry.

So what do you think of these recipes? Have you already decided how you will prepare the workpiece? I have already decided, and I also want to do more delicious eggplant. They are growing up right now. Zucchini are also beautiful in the garden, but I will make them as a side dish for meatballs. Well, perhaps I will proceed, and I say goodbye to you. See you soon!

For the winter, you always want to stock up on delicious and useful blanks. And today we want to offer you Korean-style cucumbers for the winter: a recipe with seasoning for Korean carrots. Recently, housewives have been trying to prepare various canned dishes for the winter, which they did not do before.

Usually, traditional cucumbers were preserved for the winter, but with the appearance in the markets, later in Korean cuisine stores, women began to prepare such snacks at home, and later canning began. This is a very tasty, spicy dish, or a salad that the household is happy to eat, and a great snack for the holiday.

Cucumbers with carrots in Korean

Products:

300 g fresh carrots
1.5 kg medium cucumbers
1 spoon Korean seasoning
0.5 cups of vinegar, but not strong 9%
0.5 cup refined oil
head of garlic (medium)
2 tablespoons white sugar
1 heaping teaspoon of salt

To prepare this recipe, you will need a grater designed for cooking Korean carrots.

Wash carrots and cucumbers thoroughly, especially if the vegetables are immediately from the garden (there may be earth left). Carrots are peeled, I do it with a special grater, very convenient, and chop, as the Koreans do. Remove edges and cut in half lengthwise, cucumbers. Then the half is still in two, you get the bars. Grind the garlic using a crusher designed for garlic. All products are prepared, and you can combine them. Add salt, sugar, vinegar and oil to them, mix thoroughly with your hands. Cucumbers should be marinated, therefore, covering the bowl with a towel, leave them for 8-10 hours. The preparation can be done in the evening and left overnight so as not to waste time.

Put the cucumbers in the sterilized jars and pour the yushka formed during pickling, close the lid and send it to be sterilized in a water bath. If the container is half a liter, then 15 minutes is enough, it will take about 20 minutes for a slightly larger jar. Close the salad with metal lids using a key. Put the lids down and warm well.

Korean-style cucumbers with carrots, harvesting for the winter

For several seasons I have been preserving cucumbers with Korean seasoning. The recipe is one, proven and very, in my opinion, delicious. But still, sometimes you want to change something, add or remove something. Change the canning process, experiment with products. New recipe I always try to do small portions, and suddenly you don’t like it.

Products:

2 kg cucumbers
½ kg carrots
½ cup granulated sugar
½ cup unscented oil
½ cup vinegar (9%)
60 g salt
3 cloves of garlic
10 g Korean seasoning

I have a glass of 250 g, so if you have less or more, be guided by yourself. Cucumbers, after washing, pour water for 2-3 hours, so they will be crispy, the water should be very cold. Once again, thoroughly washing the cucumbers, cut off the edges, and divide them into four even parts, cutting along. I have them medium, one might even say small, but if you have them large, then you need to cut them also into half in the middle.

Washed and peeled carrots are rubbed on a grater, which is intended for Korean vegetables. If you don’t have one, it doesn’t matter, an ordinary grater will do, the taste will not change.
For the marinade, combine vinegar, oil, sugar, spices, garlic, chopped into pieces or with the help of garlic.

In a large bowl, mix carrots, cucumbers and marinade. Mix with your hands and not once, but several times, so that the products are evenly mixed with the marinade. Cover the bowl with a lid, if there is not such a large one, then simply kitchen towel and refrigerate for at least 5 hours. Having prepared sterile jars, lay out our products, and then evenly distributing, add the syrup that has formed in the bowl.

In the first recipe, sterilization took place on a steam bath, in this recipe we will change a little. To do this, you need a wide pan, we are not interested in height. On its bottom, lay a cotton towel, and lay out the jars. I have them half-liter, fit four. We cover the jars with lids (sterile) and pour water into the pan to the place where the jar narrows. We turn on the fire, and wait until the water boils, from this moment we detect 10 minutes.

Now we take out the jars in turn and close them with a key or lids that are screwed on. Do not forget to wrap them up, turn them upside down.

Cucumbers for the winter with seasoning for Korean carrots

Products:

2 kg fresh cucumbers
4 large carrots(500 g)
105 g granulated sugar
50 g salt
1 medium head of garlic
Seasoning for Korean vegetables (10 g)
125 ml vinegar (9%)
125 ml unscented sunflower oil

Wash the cucumbers, cut off the tails on the right and left, and cut into circles, we will try to cut them thinly. Grind the carrots with a grater, which is exactly suitable for Korean cuisine.

Combine all chopped vegetables in a large spacious bowl, add sugar, salt, vinegar, sunflower oil, garlic squeezed through a press, Korean seasoning. We leave for 4 hours, stirring the products several times so that all the flavors mix and the seasoning is evenly distributed.

Four hours have passed, we lay out the cucumbers in sterilized jars, try to grab the yushka from the bottom and lightly tamp. Distribute the remaining marinade in jars and cover with sterilized lids. With these products, we get six jars per half liter.

Put a towel or napkin in a saucepan, pour warm water (a little) and lay out the jars. Top up with warm water to the level of the narrowing of the jar. As soon as the water boils, it will take 10 minutes to sterilize them, but we will reduce the fire (medium). So that when boiling water does not get into the jars, I put a lid (turning the handle down) of a smaller size and a saucepan on it. So my Korean-style cucumbers will be protected from water.

We will close the sterilized cucumbers with lids, whoever has any, ordinary or screw ones will do. We will prepare a secluded place, put the jars upside down on a blanket and wrap them up well.

Korean-style cucumbers with soy sauce for the winter

Be sure to try to cook these cucumbers for the winter, but with a slight change by adding soy sauce to the products. It's always great to have a variety of snacks.

Products:

2 kg cucumbers
500 g carrots
3-4 garlic cloves
1 cup vegetable oil
2 heaping spoons of soy sauce
0.5 cup vinegar 9%
2 tablespoons incomplete white sugar
10 g Korean seasoning
50 g salt

Remove the ends from clean cucumbers and divide into 4 equal parts along the entire length. Grind carrots on a grater for Korean vegetables. Place the cut in a bowl, adding garlic, squeezed through a press, or finely chopped with a sharp knife, and all other ingredients. Mix thoroughly, cover the bowl with a towel and leave to marinate for 5 hours.

Time has passed, let's start packing ready-made cucumbers in sterilized half-liter jars. When finished, cover also with clean lids. We put a piece of cloth in a wide pan, put the jars, fill them with warm water, approximately to the shoulders of the vessel, and after the water boils, we will sterilize for 10 minutes. Wrap the jars well, be sure to put the lid down with the lid.

Korean-style cucumbers with sesame seeds for the winter, without carrots

cucumbers for the winter with sesame seeds

I especially like these cucumbers because they include sesame seeds. Incredibly tasty and original.

Products:

2.5 kg fresh cucumbers
2.5 tablespoons coarse salt
70 g sesame
Garlic, medium head
2 small hot peppers
1 st. a spoonful of vinegar essence
3 spoons of soy sauce
3 half spoons of paprika
10-12 tablespoons of vegetable oil, odorless

Divide clean cucumbers into bars, about 0.5 cm, not forgetting to trim the edges. Cucumbers cut in this way, put in enamelware, sprinkle with salt, mix well and set aside for 30-40 minutes. Grind garlic and bitter pepper with garlic. Roast the sesame seeds until golden brown in a non-stick frying pan.

When the right time has passed (40 minutes), squeeze the cucumbers and put them in a bowl. Add vinegar, soy sauce and salt to them. Stir, and taste, if necessary - add a little salt, maybe someone will want to add soy sauce to taste, this is already an amateur. Everything tastes great, add garlic and hot pepper, fried sesame seeds, paprika.

Heat the oil over a fire, pretty well, so that the smoke goes, remove from the stove for a few minutes. Pour hot oil into cucumbers. Again, mix everything thoroughly and can be laid out in sterile jars. Sterilize for 20 minutes, close with a key, lay out, turn over, and insulate.

Korean-style cucumbers with vegetables: canning for the winter

Products:

2 kg cucumbers
2 large white onions
3 large red fleshy peppers
3 large ripe tomatoes
1 medium head of garlic
Half a glass of unscented vegetable oil
Salt and pepper to taste

Chop the cucumbers into strips, rather small, put in a bowl, add salt and leave aside for 3 hours. We are waiting for the vegetable to release juice. Let's not waste time, let's move on to other products. Fry the onion cut into rings in a small amount of oil, add the tomatoes and red pepper, which we cut into strips. Let's simmer for a short time, about 15 minutes, until the end of the stewing for 3 minutes, add garlic (chopped). While the vegetables are cooling, let's see what our cucumbers are doing. Great, they have become soft enough, let the juice out, now you can add to them vegetable stew. We mix, and we will spread it in jars that have been sterilized. Cover with clean lids and sterilize for 25 minutes. Close with a key, put hot in a warm place. Our spicy cucumbers with vegetables are ready for the winter.

Korean-style cucumbers for the winter without sterilization

A spicy recipe, delicious, which can be served as a ready-made salad prepared without sterilization. Often, during the cucumber season, harvesting every day, you will lose one or two cucumbers, which are already too large, and are not entirely suitable for twisting. This is exactly what we will apply to our recipe.

Products:

2 kg cucumbers
500 g carrots
100 g white granulated sugar
80 ml vegetable oil
70 ml regular vinegar
0.5 teaspoon ground pepper
So much paprika
1 small spoon coriander
1 teaspoon mustard seed
5 cloves of garlic
50 g salt

We will definitely need a grater for Korean carrots, with its help we will rub all our vegetables. Mix dry spices and add garlic to them, which we squeeze through a press (garlic). Add oil, vinegar to them and pour into a small saucepan, then put it on a slow fire and let it boil. Let this marinade sit aside for a few hours.

Vegetables let juice, now we pack in sterilized jars.
We return the marinade to the stove and boil this time for 2-3 minutes.
Pour jars with hot marinade and immediately close them with a can key.
Do not forget to turn them over and cover them well with a warm blanket.

We told you about some recipes: Korean-style cucumbers with seasoning for Korean carrots for the winter. Go ahead, cook, delight your household and guests with your creativity and skill.

Korean-style cucumbers - bright in taste and appearance an appetizer that attracts to the table with an incredible spicy fragrance. You can decorate the dish in a variety of variations, using marinade of different composition and adding all kinds of ingredients to get new ones. taste characteristics viands.

How to cook cucumbers in Korean?

Each Korean cucumber recipe has both its own individuality and common technological points, which are decisive for obtaining an oriental-flavored snack.

1. Cucumbers are thoroughly washed, dried, cut into longitudinal halves, sticks or chopped into strips.
2. Vegetable slices are salted and left to separate the juice.
3. Depending on the recipe, Korean-style cucumbers are supplemented with garlic, onions, carrots or other ingredients, seasoned with marinade components and left to soak.

Salted cucumbers in Korean

A great addition to potatoes, other side dishes or meat dishes will be instant Korean-style cucumbers decorated according to this recipe. Washed fresh fruits can be cut lengthwise into 4 parts or only cut crosswise, without cutting to the end at the stem by about 1.5 cm.

Ingredients:

• cucumbers - 0.5 kg;
• carrots - 1 pc.;
• coriander and salt - 1 teaspoon each;
• sugar and soy sauce - 1 tbsp. spoon
• grape vinegar - 3 tbsp. spoons;
• chili pod - 1/3 pc.;
• garlic - 3 cloves;
• greens.

Cooking

1. Cucumbers are salted and left in a bowl for 20 minutes.
2. Grind carrots, add garlic and chopped chili without seeds, greens.
3. Flavor vegetables with spicy additives, spices, mix.
4. Sliced ​​cucumbers are stuffed with a mixture, completely cut into slices, simply put together and mixed.
5. leave fresh cucumbers in Korean for 1-2 hours for salting.

Korean-style cucumbers with meat - recipe

The following recipe is for amateur meat eaters. AT this case Korean-style cucumbers are decorated with meat, which makes the composition more satisfying and nutritious. This dish can be added to any meal or served with festive table, where it will take pride of place and will look very impressive against the general background.

Ingredients:

• cucumbers - 400 g;
• beef - 300 g;
• garlic - 2 cloves;
• Bulgarian pepper and onion - 1 pc.;
• coriander, red pepper, sugar and salt - 1 teaspoon each;
• soy sauce - 4 tbsp. spoons;

Cooking

1. Cucumbers are cut into cubes, salted, left for 15-20 minutes.
2. Frozen beef is chopped into strips, fried in oil.
3. Add onions, pour in soy sauce, mix.
4. The liquid is drained from the cucumbers, and the slices are seasoned with sugar, pepper, coriander, garlic, spread to the meat with onions.
5. Add straws of bell pepper, vinegar.
6. After 5 minutes, Korean-style cucumbers with meat can be served.

Korean cucumber salad

Another Korean salad from cucumbers with meat can be arranged by following the recommendations below. As in the previous case, meat cut into thin strips or slices will need to be fried, pre-marinated. For ease of cutting, it is preferable to freeze the product a little in the chamber.

Ingredients:

• cucumbers - 0.5 kg;
• beef or chicken fillet- 0.5 kg;
• garlic - 3-4 cloves;
• chili pepper - 1/3 pc.;
• onions - 1-2 pcs.;
• coriander, ginger, sugar and salt - 1 teaspoon each;
• soy sauce - 4 tbsp. spoons;
• grape vinegar - 2 tbsp. spoons;
• vegetable oil - 4 tbsp. spoons.

Cooking

1. Sliced ​​cucumbers are salted, allowed to start up the juice and transferred to a sieve to get rid of moisture.
2. Season the meat to taste and fry in oil, adding onions in the process.
3. Cucumbers, meat with onions, garlic, chili and all flavors are mixed in a salad bowl, mixed.
4. After 30 minutes you can try.

Korean-style cucumbers with sesame seeds

Unusually tasty are obtained in Korean. A special note is made by sesame seeds, which, before adding to the dish, need to be dried a little in a pan or in the oven. As in previous recipes, cucumber slices need to be rid of excess moisture by salting and leaving for a while at room conditions.

Ingredients:

• cucumbers - 0.5 kg;
• garlic - 5 cloves;
• starch - 30 g;
• onions - 1-2 pcs.;
• vegetable oil - 20 ml;
• salt and sesame seeds - 1 teaspoon each;
• soy sauce - 4 tbsp. spoons;
• red pepper - a pinch.

Cooking

1. Cucumbers that have given up their juice are rinsed and dried.
2. Crush the slices with starch, mix.
3. Fry chopped garlic in oil, lay cucumbers, fry for 2 minutes.
4. Add soy sauce, pepper, sesame seeds, fry for 3 minutes.
5. Ready-made Korean-style fried cucumbers with soy sauce and sesame seeds are served hot or cold.

Korean cucumber kimchi

If you want to cook and try cucumbers, presented below, will help you get the most original taste goodies. Required Components for the marinade, giving the same unforgettable taste and piquancy, is fish sauce, red pepper flakes and garlic.

Ingredients:

• cucumbers - 1 kg;
• garlic - 5 cloves;
• green onions - 3 stalks;
• onions and carrots - 1 pc.;
• water - 1/3 cup;
• salt - 2 tbsp. spoons;
• sugar and sesame - 1 tbsp. spoon
• fish sauce - 3 tbsp. spoons;
• red pepper flakes - ¼ cup or to taste

Cooking

1. Cucumbers are cut into slices, salted and left for 30 minutes.
2. Carrots, onions and garlic are crushed, sauce, pepper, sesame and sugar are added, mixed, water is added.
3. Combine spicy vegetables and cucumbers, mix and allow to soak a little.

Heh from cucumbers in Korean - recipe

Another savory variation on this topic is Korean-style cucumber hee. The dish is often decorated with the addition of fried pork, beef or chicken. Meat after cutting into strips can be pre-marinated using the desired mix of aromatic spices and spicy spices.

Ingredients:

• cucumbers - 1 kg;
• meat - 300 g;
• garlic - 2 cloves;
• onions - 2 pcs.;
• tomato paste - 2 tbsp. spoons;
• salt, sugar, wine vinegar - to taste;
• cilantro and basil - 0.5 bunch each.

Cooking

1. Cucumbers are cut into strips, salted, after 15 minutes the juice is drained.
2. Fry the meat strips with onions, add tomato paste, garlic, heat, stirring, and spread to the cucumbers.
3. Season the mass to taste, leave to soak for an hour.

Korean spicy cucumbers

Korean-style cucumbers - a recipe whose spiciness can be adjusted by adding hot peppers. The composition presented below, if the indicated proportions are observed, is balanced, tasty, but impressively spicy. If desired, the burning taste can be softened by adding a little oil, or reducing the portion of pepper.

Ingredients:

• cucumbers - 0.5 kg;
• soy sauce and sesame - 1 tbsp. spoon
• garlic - 5 cloves;
• onion - 1 pc.;
• wine vinegar - 2 tbsp. spoons;
• sugar - 1 teaspoon;
• red ground hot pepper - 2 teaspoons;
• greens - 1 bunch.

Cooking

1. Salted cucumbers are left to separate the juice, after which the liquid is drained.
2. Add chopped onion, garlic and herbs, add seasonings and spices.
3. Stir spicy cucumbers in Korean, let it soak for a couple of hours.

Korean-style cucumbers with mustard

Delicious Korean-style cucumbers with the addition of dry mustard can be served in small portions or you can prepare a delicacy for the future by putting it in jars along with the marinade and sterilizing it for 20 minutes. If desired, the composition can be expanded by adding finely chopped parsley, dill, basil and cilantro.

Ingredients:

• cucumbers - 1 kg;
• sugar, vegetable oil and vinegar (9%) - 50 g each;
• garlic - 4 cloves;
• salt - 1 tbsp. a spoon;
• dry mustard, coriander, black pepper and sugar - 1 teaspoon each.

Cooking

1. Sliced ​​cucumbers are laid out in a bowl, chopped garlic and all spices are added, mixed and left for a couple of hours.
2. The finished snack is served at the table or sterilized in jars and sealed for the winter.

Korean-style cucumbers for the winter - recipe

Harvested according to the following recipe, a real find during the absence of fresh vegetables in the offseason. If desired, carrots can be omitted or replaced with a portion of fresh herbs of your choice. By eliminating red pepper or reducing its amount, you can significantly reduce the severity of the snack.

If you have overgrown cucumbers - it does not matter - you can make a very tasty salad for the winter from them! Too yellow, of course, it is better not to take, and feel free to use the rest. Very often I met a similar recipe for harvesting: and they all basically differ in slicing vegetables. I liked this one, where cucumbers and carrots are cut into long, thin strips - "in Korean." You can use a special grater for cutting "Korean-style carrots", or a good and sharp knife, or a special double-sided peeler, by the way, very good and useful thing! Preparing such a salad "Korean-style cucumbers with carrots" is very simple, and the result is simply excellent - you have already tasted it - you can serve it as a snack for a festive or dinner table, and so, when you want to crunch on something spicy!

Ingredients

To prepare a salad for the winter "Korean-style cucumbers with carrots" we need:

large cucumbers - 2.5 kg (cut into strips - 1.5 kg);

large carrots - 2 pcs. (chopped into strips - 250 g);

garlic - 1 head.

For marinade:

vinegar 9% - 125 ml;

sugar - 1/4 cup;

vegetable oil - 125 ml;

salt - 1 tbsp. l. (with a slide) or to taste;

seasoning for carrots in Korean - 1/2 sachet (15 g).

Cooking steps

Wash the cucumbers well and cut off the buttocks.

Wash and peel carrots.

Grate cucumbers to the core with seeds (I would say just "cut" the cucumber).

Before laying out, mix the salad again, put it in dry, sterilized jars (I have 0.5-liter jars), pour the vegetables with the remaining marinade. Sterilize jars with salad in a way convenient for you. I do this: I cover the jars with the workpiece (!) With lids (I don’t close or roll them up !!!), put them in a cold oven, turn on minimum temperature, as soon as the oven heats up, increase the temperature to 150 degrees and sterilize for 15 minutes. Then I carefully take out the cans and roll them up (if screw ones, close them tightly with lids). Turn the rolled cans upside down, wrap them in a blanket until completely cooled (I usually have a day). Salad "Korean-style cucumbers with carrots" store in a cool place or in the refrigerator.