Korean cucumber salads: an unusual flavor combination. Delicious Cucumber Season Snacks: Learn How to Make Korean Spicy Cucumbers

Vecha, or Korean-style cucumber with meat, could well be an independent dish served as a second course. But the sharpness, which, in turn, causes appetite, classifies the dish as an appetizer. However, those who follow the figure should take into account the high calorie content of the dish. After all, among the vegetables there is also meat. Thus, the nutritional value of the snack is higher than that of simple salad- one hundred and fifty calories. Korean cuisine is very popular in Russia. Since the refugees from the DPRK arrived in the country, it has been winning hearts and stomachs more and more local population. Korean-style carrots, all kinds of pickles, mushrooms and salads have become frequent guests on the tables of Russians. Vecha is not difficult to prepare. In this article, we will tell you in detail how to cook Korean-style Cucumber with Meat Salad. See the recipe below, backed up by photos and reviews from experienced chefs.

Ingredients

Not all "exotic" dishes require overseas delicacies to prepare. Vecha, for example, contains only the usual ingredients that can be bought at any supermarket or market. The name of the dish - "Korean-style Cucumber with Meat" - already tells us about the main component. We need a kilogram of green vegetables. It is better to take oblong cucumbers with a smooth skin. According to reviews, they give more juice and do not require cleaning. By meat, the recipe refers to beef. It must be boneless. Beef pulp will need four hundred grams. We also need the following products: two cloves of garlic, an onion, a mixture of black and hot red peppers (a teaspoon), the same amount of vinegar essence and salt, a pinch of sugar, one bell pepper(preferably yellow or red), two soup spoons of soy sauce and a little vegetable oil.

Variations of Korean cucumber salad with meat

Even at home, vechu dishes are prepared in different ways. Even a vegetarian version of kimchi (salad) is known - without meat. You can add a little Korean carrots. Do not forget that in Korea, salads are served with absolutely unleavened boiled rice. That is why they must be sharp. Classic variant vechi implies the introduction of chili peppers into the composition. But a European can adjust the spiciness of the dish to his liking. Sesame seeds add a special piquancy to Korean-style cucumber with meat. But this product can be added at will. Classic recipe involves the use of a wok. But if you don’t have one at home, you can also use ordinary cast iron, heating it over high heat.

Food preparation

Before you start cooking cucumbers with meat in Korean, the recipe suggests slightly defrost the beef. When it thaws a little, you should cut the meat along the fibers into strips of moderate thickness. In culinary advice, you can often find such a comparison with respect to beef tenderloin: as for beef stroganoff. Cucumbers are thoroughly washed and dried. Cut off the ends. We cut lengthwise into halves, and then each into three or four parts. If the cucumber is long, then we also cut it across. Reviews say that slicing a vegetable is a crucial moment in cooking vecha. Too thick pieces will not be saturated with marinade, and thin pieces will not retain their shape and will look like seaweed. Photos will help you orient yourself, and you can cut the cucumbers in the right way. The bars should be five to six centimeters long. Put the prepared cucumbers in a deep bowl. Salt them and leave for twenty minutes. Reviews recommend covering the bowl with a plate on which to put some kind of weight.

Korean-style cucumbers with meat: recipe, step one

In twenty minutes, the vegetable should release juice. Let's scrape it off. And add a mixture of peppers, sugar and vinegar essence to the cucumbers. Squeeze peeled garlic cloves through a press. Mix cucumbers. We leave them to marinate - this time without oppression, but simply under the lid. Let's move on to other vegetables. If we decide to use chili pepper, you need to chop the pod finely-finely. Peel and chop the onion into half rings. Cut off the stalk from the bell pepper and carefully scrape out all the seeds from its insides. Cut the flesh into long strips two centimeters long. Peel the garlic cloves. If we use carrots in the Korean-style Cucumbers with Meat salad, we will also prepare it (about 150 grams). This ingredient must be appropriately minced. If the Korean carrot is too spicy, reviews recommend not using chili peppers.

Stage two

A special wok pan is an ideal dish for preparing Korean-style Cucumbers with Meat Salad. At its bottom, the middle is thin, and closer to the sides it thickens. This is to ensure that different products have different frying temperatures. You need to cook on a wok on a very high fire. But you can also use normal cast iron pan. In this case, the frying time goes on in seconds. We heat up the pan. Pour in sunflower (or other vegetable) oil and spread the chili. Fry it for fifteen seconds. The contents of the dishes will exude a strong aroma. Throw in the chopped onion. Fry until golden brown. If you are thinking of using carrots in Korean, now is the time to put them in the pan. After a minute, put the beef on the wok. Fry over high heat for three minutes, stirring constantly. Reviews report that the meat should not be crusted, because in this case it will not be able to properly combine with other salad ingredients. Get the dish "Beef Stroganoff with a vegetable side dish." Pour in soy sauce and fry for two more minutes. Add chopped bell pepper. Simmer everything for two or three minutes. Turn off the heat and let the contents of the pan cool down a bit.

The final stage of preparation

We combine the cucumber strained from the marinade with meat in Korean. Squeeze two cloves of garlic through a press. Add soy sauce and salt to taste. Sprinkle with toasted sesame seeds. We mix. Adjust the taste by adding salt or sugar, adding vinegar. When the salad has completely cooled, send it to the refrigerator. Sprinkle with finely chopped fresh cilantro before serving. Separately, we put on the table a dish with steamed rice or other dishes of Korean cuisine.

Even if you are not a supporter of Korean cuisine, be sure to try it. Believe me, it is very tasty, which is clearly evidenced by a wide variety of recipes.

Crispy, spicy and spicy pickled cucumbers are a great addition to any summer meal. The technology of their preparation is very similar to cooking, eggplant or kimchi. To make Korean-style cucumbers with a piquant taste, spicy and spicy, a large amount of spices are added to them, spicy pepper, onion, garlic, carrot, honey, soy sauce, vinegar.

In addition, at any time you can cook various salads from cucumbers in Korean. To do at home delicious cucumbers in Korean fast food you will need only 15 minutes of time, and after half an hour you can already taste them. In my opinion, the most delicious recipe is Korean-style cucumbers with carrots and sesame seeds. I am happy to share with you my favorite recipe that I have been using for a long time.

Ingredients:

• Fresh cucumbers - 5-6 pcs.,
• Carrots - 1 pc.,
• Bell pepper - half
• Garlic - 3-4 cloves,
• Spices for Korean carrots - 5 gr.,
• Apple cider vinegar - 1 tbsp. the spoon,
• Soy sauce - 2 tbsp. spoons,
• Honey - 1 teaspoon,
• Sunflower oil - 3 tbsp. spoons,
• Sesame seeds - 1 teaspoon

Instant Korean Cucumbers - Recipe

Wash your cucumbers. Trim off the ends on both sides. Next, cut the cucumbers in half across. Cut each piece into two to four pieces. Put them in a deep bowl.

Chop the peeled carrots with a vegetable peeler into thin and long strips.

Add to bowl with cucumbers.

Wash carrots and Bulgarian. Chop the pepper into small cubes.

Transfer to bowl with vegetables.

Add garlic chopped through the garlic to the cucumbers, carrots and peppers.

Now we will season the cucumbers. Pour in soy sauce.

Add honey.

After that, season the cucumbers with apple cider vinegar. You can also use plain table vinegar.

Add sunflower oil(preferably refined).

Mix Korean cucumbers.

Sprinkle them with spices and mix again.

Put the bowl of snack in the refrigerator for 30 minutes. After this time, your Korean-style cucumbers with carrots and sesame seeds instant food will be ready to eat. Put them on a plate, sprinkle with toasted sesame seeds and serve. If you liked this appetizer, then next time you can cook a much larger amount of it, because it can be stored in the refrigerator for a week in a tightly closed tray.

Instant Korean Cucumbers. A photo

After standing for a longer time, it becomes even more tasty and spicy. Enjoy your meal. I would be glad if this simple and quick recipe pickled cucumbers in Korean with carrots will come in handy. And finally, I offer a couple of other recipes.

Try cooking Korean-style spicy cucumbers with onions as well.

Ingredients:

• Cucumbers - 500-700 gr.,
• Fresh greens - a small bunch,
• 3-4 garlic cloves,
• Onion - 1 pc.,
• Chili pepper - half a pod,
• Sugar - 1 teaspoon,
• Vinegar - 1 tbsp. the spoon,
• Soy sauce - 50-70 ml.,
• Spices - 10 gr.,
• Olive or sunflower oil - 75 ml.,
• Sesame -1 teaspoon.

Korean-style cucumbers with onions - recipe

Wash cucumbers and cut into cubes. Onion cut into half rings. Pass the garlic through a press. Toast the sesame seeds in a dry frying pan. Wash and finely chop the greens. Chili pepper cut into rings. Put the cucumber slices, onion, garlic and chopped greens in a bowl. In a separate bowl, mix vegetable oil with soy sauce, sugar, vinegar and spices. Pour dressing over cucumbers. Sprinkle them with sesame seeds. Mix all ingredients. - Korean-style cucumbers should be kept in the refrigerator until chilled before use.

Korean-style cucumbers with meat or vecha are hearty and spicy salad originally from Korea, which is considered both a warm salad and a main dish.

Ingredients:

• Beef - 200 gr.,
• Cucumbers - 500 gr.,
• Ground paprika - 1 teaspoon,
• Hot chili pepper - 1/3 pod,
• Onion - 1 pc.,
• Soy sauce - 3 tbsp. spoons,
• Garlic - 2-3 cloves (maybe more)
• Sesame oil - 20 ml.

Korean-style cucumbers with meat or vecha - recipe

As in the first recipe, the cucumbers should be washed and the bottoms cut off. Next, cut into thin slices. Put them in a deep bowl and sprinkle with salt. Cut the beef into thin strips. Wash the bell pepper. Peel the onion and garlic. Cut into small cubes onion and chili pepper. Grind bell pepper into strips.

Fry the meat in boiling oil. Put onion, bell pepper and chili pepper to it. Sprinkle paprika with vegetables and pour over soy sauce. Simmer for 10 minutes. Put the fried vegetables with meat on a plate with cucumbers. Stir. Serve Korean-style cucumbers with meat hot.

Such a spicy and spicy salad from a vegetable familiar from childhood will allow you not to get sick and at the same time eat very tasty and varied.

General principles of preparation

To prepare this appetizer, cucumbers are a must. It can be absolutely any variety. But here it is worth remembering that it is salad cucumbers that are best cut because of their right size. In addition, they look very appetizing in a ready-made salad.

It is important to sterilize jars both before and after filling with salad. Of course, you can do without it, but then keep in mind that it will not stand idle for more than five days.

Classic Korean cucumber salad

Time for preparing

calories per 100 grams

How to cook:

Tip: You can use salt instead of soy sauce, but here you need to work to taste.

Spicy salad for the winter with cabbage

Rarely in Korean salads you can find cabbage, but this is exactly the case when you can! Use white cabbage, Peking, Savoy, or whatever you like.

How much time - 1 hour + night.

What is the calorie content - 119 calories.

How to cook:

1. Cabbage remove top sheets, wash the head;
2. Pat dry and finely chop with a sharp knife. The strips should not be too long, because if you decide to use a grater, then the straw will need to be shortened a little. Remember to make a salad that is not only tasty but also easy to eat;
3. Rinse the cucumbers, remove the ends and cut the fruits into thin rings (in fact, the whole secret is in subtlety, because the thinner the rings, the better they pickle and the tastier they end up being);
4. Peel the carrots, grate, be sure to wash the fruits before that;
5. Grate them, as usual with a grater. This is how you can get straws that are as uniform as possible in length and thickness;
6. Rinse sweet pepper, cut the core and cut the flesh into strips;
7. Pour all components into a deep bowl and mix by hand;
8. Pour vinegar and soy sauce with oil into a saucepan;
9. Give paprika, sugar, salt and special Korean spice;
10. Peel the garlic, cut it into slices and pour into a saucepan;
11. Mix the ingredients and place them on the fire;
12. Turn on medium power and bring the marinade to a state where sugar and salt dissolve;
13. When the goal is reached, pour over the vegetables and mix, but this time it is better to do it with a fork or spoon so as not to burn your hands with hot marinade;
14. Put the salad under oppression so hard that all the vegetables are in the dressing;
15. Remove the entire structure in the refrigerator for one night;
16. When time will pass, get the salad, sprinkle it with sesame seeds;
17. Mix and arrange in banks;
18. Sterilize for fifteen minutes in boiling water;
19. Roll up lids and keep warm until cool.

Tip: take yellow and orange bell peppers to make the appetizer brighter and more appetizing.

Spicy appetizer with garlic and cucumbers

Real Korean salad- one that is truly spicy. Will you try? If you are a fan of Mexican spicy, you should definitely remember this recipe.

How much time - 25 minutes + 6 hours.

What is the calorie content - 27 calories.

How to cook:

1. Wash cucumbers thoroughly running water, remove ends;
2. Cut each fruit into rings, and then in half again;
3. Pour into a small bowl, add vinegar, salt, chili, soy sauce and sesame seeds;
4. Peel the garlic from the husk, remove the dry end and pass through the crush;
5. Peel the onion, rinse and finely chop;
6. Add the onion and garlic to the salad, mix by hand. But remember that you only need to do this if there are no wounds or scratches on your hands. The salad contains chili powder, which, if applied to a wound, will drive you crazy with pain. Therefore, it is better to ask a neighbor or use a spoon;
7. Put the salad in the refrigerator for at least six hours;
8. After that, roll up the banks and put them under a fur coat.

Tip: If you think the spiciness is not enough, add fresh chili pods, chopping them into rings.

Korean salad with soy sauce

Soy sauce is also used in original salad so if you want to be closer to the real recipe, be sure to try this one at your leisure.

How much time - 1 hour and 55 minutes.

What is the calorie content - 16 calories.

How to cook:

1. Wash the cucumbers, remove the ends of the fruits and cut them into bars;
2. Pour everything into a bowl and add salt;
3. Mix everything by hand and leave for at least one hour;
4. During this time, we advise you to mix the cucumbers several times so that they are salted evenly;
5. Pour sesame seeds into a dry frying pan and turn on the minimum heat;
6. Dry the seeds until light golden color, periodically mixing them;
7. After that, immediately pour them into a bowl so that the hot pan does not burn the seeds;
8. Wash the chile and cut into rings, if desired, remove the seeds, as they are much sharper than the pepper itself;
9. Squeeze cucumbers as soon as an hour has passed, and transfer them to a dry bowl;
10. Peel the garlic and pass it through the crush to the cucumbers;
11. Add chili, paprika, sesame, sugar, acetic acid and soy sauce;
12. Pour oil into a saucepan or frying pan and heat it over high heat;
13. Pour over the cucumbers and mix all the ingredients together;
14. Arrange in pre-sterilized jars and put in a saucepan;
15. Pour water over the "shoulders" of the cans, bring everything to a boil;
16. Boil for about half an hour, roll up and put in a warm place.

Tip: instead of blankets, you can use warm jackets, sweaters or even towels.

Easy preparation of cucumbers with carrots

Often cucumbers are added to carrots in Korean salads. But since cucumbers are the main ingredient today, let's add some carrots.

How much time - 40 minutes + night.

What is the calorie content - 62 calories.

How to cook:

1. Peel the carrots, wash and grate, as usual, with a grater. You can use a special grater to make the straw from the root crop thinner and longer;
2. Rinse cucumbers with running water, cut off the ends of each vegetable;
3. Cut each fruit into four or even eight pieces;
4. Mix cucumbers and carrots in a deep container;
5. Add salt, red pepper, vinegar, oil and sugar;
6. Peel the garlic and put it through the crush to the rest of the ingredients;
7. All this is thoroughly mixed, you can even manually;
8. Then cover and let it brew for four hours. It is better to let the future salad brew all night;
9. After that, pack the mass into jars and put it in a large saucepan, it should be wide;
10. Pour in water so that the jars are covered up to the "shoulders" and turn on the fire;
11. Let it boil and from now on sterilize for ten minutes;
12. When the time has passed, roll up the lids and put under the covers to cool completely.

Tip: Sterilization will take ten minutes if the jars are small. Liter jar will take you thirty minutes.

Cooking Korean-style cucumber salad with tomato and chili

Tomatoes are added to such a salad even less often than cabbage. Try it soon to discover a new, unusual taste that you will not fail to fall in love with.

How much time - 1 hour + 8 hours.

What is the calorie content - 57 calories.

How to cook:

1. To make the snack crispy, cucumbers must be soaked in cold water;
2. But first they need to be thoroughly washed with running water;
3. After five hours of soaking, drain the water, take out the cucumbers;
4. During this time, by the way, you can have time to sterilize the jars several times;
5. Peel the carrots, rinse and grate, as always with a grater;
6. Rinse the tomatoes, cut into cubes, removing the stem. If desired and possible, you can blanch the fruits and peel them so that there are no crusts in the finished salad. To do this, make cuts on the washed fruits and lower them into boiling water (specially bring a sufficient amount to a boil) for one minute. After a minute, transfer the tomatoes to cold water, withstand the same amount of time and remove the peel. Next, cut the already “bare” fruits into small slices, not forgetting to remove the stalks;
7. Peel the cucumbers from the ends and, if necessary, from the peel. For example, if she is bitter;
8. Cut them into rings and mix with carrots, tomatoes;
9. Peel the garlic, finely chop or put through a crush;
10. Rinse the chili, cut into thin rings;
11. Add chili and chopped garlic to vegetables;
12. Mix salt and sugar with black pepper, vinegar and oil;
13. Mix vegetables with your hands and pour them with the resulting marinade;
14. Let the salad brew for at least three hours, then fill the jars with it;
15. When filling, it is necessary to tamp the jars so that the vegetables stand out maximum amount juice;
16. When the salad is already in the jars, rage it with the remaining juice from the bowl to the very top;
17. Put everything in a saucepan, pour water over the "hangers" and bring to a boil;
18. Sterilize salads for no more than thirty minutes;
19. After that, close all the containers with lids and put them in warm blankets.

Tip: Chilli can be substituted cayenne pepper or jalapeno.

Korean Appetizer with French Mustard

If you cook a Korean salad with the addition of French mustard, then you can no longer add chili. Get hotter, sharper. In general, as it should be.

How much time - 45 minutes + 3 hours.

What is the calorie content - 28 calories.

How to cook:

1. Wash the cucumbers, cut off the ends and cut the fruits into long strips;
2. Peel the carrots, rinse and grate;
3. Mix vegetables, add sugar, paprika, ground coriander, vinegar, salt, black pepper, mustard and oil to them;
4. Peel the garlic and add it there, but through a crush;
5. Mix everything thoroughly and put in the refrigerator;
6. After a few hours, take out the salad, mix and arrange it in jars;
7. Cover with lids and sterilize for fifteen minutes;
8. After that, close the lid and remove it “under a fur coat”.

Tip: You can add a little sweet paprika for flavor.

If you do not have time to prepare various spices and spices for the marinade, you can buy ready-made ones. They are sold both in the store and on the market. A mixture of spices is called - "Korean". It is she who will help you make the bookmark indistinguishable from the original.

It will be interesting if you do not chop the cucumbers the way it is usually done, but on a grater. Difficult, we agree, especially if the fruits are watery. But you can try! Your guests will definitely be pleasantly surprised if you succeed.

If you cook everything right, you can be transported to Korea for a while. Spicy dishes, vegetables and a lot of spices are a feature of their cuisine. It is worth trying at least once to truly fall in love.

Korean cucumber salad for the winter, the most delicious recipe with a photo step by step

Korean-style cucumbers with carrots for the winter are a bright and memorable snack. This way of cooking vegetables will pleasantly surprise guests, it is not too popular and does not have time to get bored, like other snacks like pickles. Korean cuisine is famous for its savory dishes, sometimes incredibly spicy, just hot! In Russia, Korean carrots are the most famous. At this link, you can see how delicious Korean-style carrots are cooked correctly. This ordinary orange root vegetable becomes incredibly fragrant and piquant due to spices: coriander and ground pepper. Korean carrots are a good base for a variety of salads. One of them I propose to consider step by step in this article. We will cut cucumbers quite large. This way they will remain crispy, and all lovers will like it. vegetable salads. The appetizer is good on its own, as an addition to a meat dish, baked potatoes and other vegetables. In addition, Korean-style cucumber salad can be successfully rolled up in jars for the winter. A spicy and spicy snack not only crunches nicely and looks beautiful, it is also healthy. Spicy spices will not let you get sick, and low-calorie ingredients will get better. You can eat the salad immediately after cooking, the main thing is to let it brew for 4 hours. And then it is already possible to immediately go to the table and close it in jars for the winter. How to cook crispy Korean cucumbers? Armed with fresh vegetables, spices and good mood! Active actions will take no more than 30-40 minutes. I offer you a simple recipe with a photo.

Ingredients:

• 2 kg of cucumbers;
• 0.5 kg of carrots;
• 0.5 st. sugar (100 g);
• 0.5 st. vinegar (80g);
• 0.5 st. odorless vegetable oil (80 g);
• 50 g of salt;
• 30 g of peeled garlic;
• 3 tbsp spices for Korean carrots.

How to cook cucumbers in Korean, the most delicious recipe

Try to cook these spicy Korean cucumbers with carrots and garlic, lick your fingers! Delicious appetizer is very easy to prepare.

See the recipe with a photo from our reader below ..

Finally, the season of cucumbers has come, and now I can safely prepare my own vegetable snack from them - Korean cucumbers.

You know, this kind of snack is simply amazing in taste.

I, most often, cook it not much in in large numbers Because I love everything fresh.

The most remarkable thing is that after cooking cucumbers in Korean, they can immediately be put on the table.

If unexpected guests come to you, then you will be surprised how quickly this snack will be eaten.

Although, there is absolutely nothing surprising in this, because this kind and, indeed, come out very tasty.

To prepare such a vegetable snack, I recommend using homemade cucumbers.

Of course, if you don't have that option, then buy regular cucumbers at the grocery store.

Korean cucumbers with carrots and garlic

Ingredients:

• kilogram of cucumbers,
• 1-2 large carrots
• a couple of cloves of fresh garlic
• 7 grams of seasoning for carrots in Korean,
• 3 grams of salt
• 7 grams of granulated sugar,
• 5-7 tablespoons of sunflower oil,
• 2-3 tablespoons of vinegar with a percentage equal to 9

Cooking sequence

Wash all vegetables. Peel the carrots, cut off the tips from the cucumbers.

Grate all the cucumbers using a Korean carrot grater.

Do the same with carrots.

Take a deep container, put the grated vegetables into it.

Peel the garlic, squeeze it through the garlic. If you do not have such a kitchen appliance, then just finely chop it with a knife. Lay the spicy vegetable on top of the carrots and cucumbers.

Then add Korean carrot seasoning, salt and sugar.

Pour in sunflower oil. I never measure it, I pour it, as they say "by eye". You can pre-pour the oil into a glass, and then pour it over the vegetables.