Korean cucumber salad is a spicy preparation for the winter. Korean cucumber salads: an unusual flavor combination

If traditional vegetable preparations have become boring for a long time, and you want to treat yourself and your loved ones to some canned "exclusive", we advise you to cook Korean-style cucumbers for the winter. This savory cold appetizer will appeal to all lovers of spicy and crunchy, and once you try it, you will surely include Korean-style cucumbers for the winter in your list of favorite preserves. Let's check?

Cooking cucumbers in the Korean style is notable for the fact that overgrown and slightly yellowed cucumbers are perfect for this preparation. These are completely unsuitable for pickling, but for preparing a savory snack - how. For Korean-style blanks, as well as for other types of preservation, pickling varieties of cucumbers with dark pimples are best suited. The main companion of cucumbers in a spicy preparation, of course, is carrots, from which the name of this preservation came. Nevertheless, there are recipes without the addition of carrots, but this does not make the cucumbers any less tasty, because the spicy fragrant marinade works wonders. Also, Korean-style cucumbers for the winter can be prepared with the addition of bell peppers, onions, garlic, hot chili peppers, tomatoes and even eggplants - only your taste decides here. Additional ingredients, of course, make the appetizer more satisfying and attractive in appearance. For example, if you take bell peppers of different colors, the workpiece will turn out to be incredibly bright and appetizing. Hot chili peppers and garlic allow you to adjust the sharpness of the workpiece, so add these components at your discretion.

The technology for cooking cucumbers in Korean is extremely simple. Cucumbers and other vegetables, if they are used in the recipe, are cut, mixed with marinade and infused for several hours. Separately, it is worth mentioning the cutting of vegetables. If you want the cucumbers to crunch pleasantly in the workpiece, they should not be chopped too much - it is best to cut into strips about 4-6 cm long. Cut small cucumbers up to 10 cm long in half lengthwise, and then again into two parts. Larger fruits should be cut lengthwise twice, and then again crosswise in half. Alternatively, cucumbers can be cut into slices about 1 cm thick. If sliced ​​very thinly, cucumbers will lose their elasticity during pickling and will not crunch. Carrots are usually grated for Korean salads in the form of long straws. You can grate cucumbers on such a grater. Each hostess chooses her own way of cutting vegetables, based on personal preferences, so it is better to experiment in this matter. By the way, do not forget to pre-soak cucumbers before canning - this procedure refreshes vegetables, makes them elastic and crispy, and at the same time removes small particles of earth.

Marinade for cucumbers in Korean is most often prepared from a mixture of vegetable oil, vinegar, salt, sugar and spices. Often soy sauce or mustard is added to the marinade. Vegetables are usually recommended to marinate for an average of 3 to 5 hours, stirring them occasionally, but if necessary, you can marinate vegetables overnight, for 8-10 hours. During this time, even more juice will stand out, and it is just necessary for the subsequent pouring of vegetables in jars. It is most convenient to take small jars for blanks - a volume of 0.5 liters or 1 liter.

Of course, a very important attribute of Korean-style cucumbers for the winter are spices and seasonings, which give the workpiece that very piquant taste and unique aroma. The easiest way is to use ready-made seasoning for carrots in Korean, which today is not difficult to purchase at any store. But if you didn’t have one at hand, it doesn’t matter. You can make your own seasoning by grinding with a coffee grinder or mortar a teaspoon of black peppercorns, a teaspoon of coriander seeds, a teaspoon of dried garlic and ground chili pepper on the tip of a knife. From the indicated amount of ingredients, you will get 1 tablespoon of seasoning. You can also use ground sweet paprika if you like. It is worth noting that coriander is an invariable ingredient in Korean salads, so if you want to cook the preparation according to all the rules, be sure to add this component.

Korean-style cucumbers for the winter will be an excellent alternative to traditional salted and pickled vegetables, diversifying your diet. When serving, such an appetizer can be poured with soy sauce, sesame oil or sprinkled with sesame seeds lightly toasted in a dry frying pan. Spicy cucumbers with spicy-sweet notes - it's just amazingly delicious, try it yourself!

Pickled cucumbers with Korean-style carrots

Ingredients:
2 kg cucumbers
500 g carrots
10-15 garlic cloves
125 ml vegetable oil,
125 ml 9% vinegar,
100 g sugar
80 g salt
1 tablespoon Korean carrot seasoning

Cooking:
Soak cucumbers in cold water for 5-6 hours or overnight, but not more than 10 hours. Dry the soaked cucumbers and cut off the ends. If there is a thick peel, it can be cut off. Cut the fruits into sticks or long strips 2-2.5 cm thick. Grate the carrots with a Korean salad grater and mix with cucumbers in a bowl. Add minced garlic. To prepare the marinade, mix vinegar, seasoning, sugar and salt until completely dissolved. Add marinade and vegetable oil to the vegetable mixture. To stir thoroughly. Cover the bowl with a lid and place in a cool place for 6-8 hours, stirring the mixture every 1-2 hours. Arrange the salad in sterilized jars and pour over the juice released during pickling. If there is not enough juice, you can add the required amount of hot boiled water. Cover the jars with sterilized lids, put the jars in a saucepan and sterilize in boiling water: 500 ml jars take 10-15 minutes, liter jars 25 minutes. Seal the jars tightly, turn upside down, cover with a blanket and let cool completely. After that, the jars can be stored in a cool place.

Salad "Cucumbers with carrots in Korean style" (on a grater)

Ingredients:
2.5 kg cucumbers,
2 large carrots
1 head of garlic.
Marinade:
1/2 cup 9% vinegar
1/2 cup vegetable oil
1/4 cup sugar

1 tablespoon salt (or more to taste)

Cooking:
Grate peeled carrots on a special grater for Korean salads. On the same grater, grate the cucumbers to the core with seeds. Add the garlic passed through the press to the vegetable straws. Season the resulting mixture with a marinade prepared from a mixture of these ingredients. Stir the salad, wrap the container with cling film and refrigerate for a day, stirring 3-4 times during this time. Before canning, mix the salad again, arrange in sterilized jars and pour over the marinade. Sterilize jars of lettuce and roll up. Turn the jars upside down and let cool under a warm blanket.

Korean-style cucumbers for the winter without carrots

Ingredients:
4 kg cucumbers,
4 heads of garlic,

1 cup 6% vinegar
1 cup of sugar,
3 tablespoons of salt
2 tablespoons ground black pepper,
1 bunch dill,
1 bunch of basil

Cooking:
Soak cucumbers for several hours in ice water. Cut off the ends of the fruit. Cut cucumbers lengthwise in half or into 4 pieces. If the fruits are long, you can additionally cut in half across. Put the cucumbers in a bowl, add chopped greens and chopped garlic. Mix vegetable oil, vinegar, sugar, salt and pepper. Season cucumbers with marinade and mix thoroughly. Tighten the bowl with cling film or cover with a lid, leave to marinate for 5 hours, shaking the bowl every hour. Arrange the cucumbers in sterilized jars and pour over the mixture of the released juice and marinade. Sterilize jars covered with lids in boiling water, then seal tightly.

Korean-style cucumbers for the winter with coriander (without carrots)

Ingredients:
2 kg cucumbers
1.5-2 heads of garlic,
250 ml vegetable oil,
250 g sugar
100 ml of 9% vinegar,
6 tablespoons salt (no slide)
2 teaspoons coriander seeds,
2 teaspoons ground paprika,
1 teaspoon ground chili pepper
1 liter of water.

Cooking:
Soak cucumbers in ice water for several hours, then cut off the tips and cut the fruits into long thin strips. Add minced garlic. Arrange cucumbers in sterilized jars. To prepare the marinade, pour water into a saucepan, add vegetable oil, salt, sugar and spices. Stir to dissolve the ingredients and bring to a boil. Add a bite and pour the marinade over the cucumbers in the jars. Cover jars with lids and sterilize in a pot of boiling water. Roll up jars with sterilized lids, turn upside down, wrap in a blanket and cool for a day.

Korean-style cucumbers for the winter with mustard (without carrots)

Ingredients:
4 kg cucumbers,
1 head of garlic
1 cup 6% vinegar
1 glass of vegetable oil,
200 g sugar
100 g salt
2 tablespoons mustard powder
2 tablespoons ground black pepper.

Cooking:
Soak cucumbers in cold water for 3-4 hours. Cut off the tails and cut lengthwise into strips. Put the cucumbers in a bowl and add the garlic passed through the press. Mix vegetable oil with vinegar, sugar, salt, mustard and black pepper. Pour the cucumbers with the resulting mixture, mix, cover the container with a lid and leave for 3 hours. Put the cucumbers in sterilized jars, pour the marinade to the top. Sterilize the jars in a pot of boiling water (10 minutes half a liter, 20 minutes a liter), then seal tightly.

Korean-style cucumbers with carrots and bell peppers

Ingredients:
For 5 cans of 1 liter:
3 kg cucumbers,
1 head of garlic
500 g carrots
500 g bell pepper,
500 g onions,
1 hot chili pepper.
Marinade:
150 ml vegetable oil,
150 ml of 9% table or apple cider vinegar,
5 tablespoons of sugar
2 tablespoons of salt.

Cooking:
Cut cucumbers and hot peppers into slices, onions into half rings, bell peppers into strips. Grate carrots for Korean salads, pass garlic through a press. Put all the ingredients in a container and pour the marinade made from a mixture of vegetable oil, vinegar, sugar and salt. Cover the container and leave to marinate for 3 hours, stirring occasionally. After that, distribute the salad in sterilized jars. Sterilize jars covered with lids in a water bath for 25-30 minutes. After that, the banks can be rolled up.

Korean-style spicy cucumbers in tomato for the winter (without carrots)

Ingredients:
1 kg cucumbers
500 g tomatoes,
1 large head of garlic,
1/2 hot chili pepper,
100 ml of 9% vinegar,
100 ml vegetable oil,
100 g sugar
1 tablespoon salt
1/2 tablespoon Korean carrot seasoning

Cooking:
Cucumbers and hot pepper cut into circles. Make cross-shaped cuts on the tomatoes and dip in boiling water for a few seconds, then remove the skin and cut the tomatoes into slices. Pass the tomatoes with garlic through a meat grinder or chop with a blender. Pour the resulting mass into a saucepan, add cucumbers, hot peppers, vegetable oil, salt and sugar. Bring the mixture to a boil and simmer for half an hour, stirring constantly. Pour in the vinegar and seasoning, cook for another 5 minutes. Arrange the mass in sterilized jars and roll up with sterilized lids. Turn the jars upside down and leave to cool under the covers for a day.

Korean gherkins for the winter

Ingredients:
1 kg gherkins,
3-4 garlic cloves,
2 tablespoons of 6% vinegar,
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon Korean carrot seasoning
1 teaspoon of sugar.

Cooking:
Cut off the ends of the gherkins and cut the fruits into thin strips. Mix vegetable oil, vinegar, soy sauce, salt, sugar and seasoning. Mix chopped cucumbers with marinade and chopped garlic. Let marinate for 2-3 hours, then arrange the cucumbers in sterilized jars. Cover the jars with lids, put in the oven and sterilize at 80 degrees for 10-15 minutes. After that, the banks can be rolled up.

Korean-style cucumbers for the winter will remind you of the bright sunny moments of a warm summer, so hurry up to prepare this delicious snack now! Bon Appetit!

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, after trying a couple of options (they cook very quickly), I decided to collect the most interesting and delicious recipes in one place.

We'll start with a simple winter recipe in case you've already started stocking up, and then we'll move on to a snack that you can make 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.

Bon Appetit!

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. Bon Appetit!

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 around 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, grate 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. Bon Appetit!

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

Very simple and very light salad of instant preparation. 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. Bon Appetit!

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 a straw of 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. Bon Appetit!

Well, how? Is it true that 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.

Sometimes you want something spicy and spicy. I propose to cook Korean cucumber salad. I’ll warn you right away, if you don’t like very spicy dishes, the amount of garlic and hot pepper can be reduced to your liking. A characteristic feature is the mandatory presence of hot spices in the composition.

So, to make the salad really tasty, do not use greenhouse cucumbers. Buy fresh crispy cucumbers from a trusted seller or harvest in your summer cottage. Soy sauce can be used both in its pure form and with additives, such as garlic or ginger. From this, the taste of the salad will become even brighter and richer.

Required Ingredients:

cucumbers - 485 g,

carrots - 200 g,

garlic - 3-4 cloves,

hot hot pepper - 1-2 pcs.,

sesame - 10 g,

soy sauce - 2 tablespoons,

vegetable oil - 25 g,

apple cider vinegar - 1.5 tbsp,

salt - 1 tsp,

sugar - 1 tsp,

coriander seeds - 1 tsp,

zira - 1 tsp

How to cook cucumber salad in Korean: a recipe

Rinse small fresh cucumbers thoroughly in running cold water. Pat dry with a towel or paper towels. Trim the ponytails on both sides. Cut the vegetable in half along the entire length of the vegetable. Cut the halves into strips. Place in a handy salad bowl.

Dense carrots peel, rinse under running water. Take a grater for Korean carrots and grate it with long straws. Peel the garlic cloves from the husk, pass through the garlic press or chop on a fine grater. Use hot peppers fresh or pickled. Remove the stem, cut into rings. If desired, remove the seeds. Add the prepared ingredients to the salad bowl with the chopped cucumbers.

Coriander and cumin seeds should be lightly crushed. To do this, use a coffee grinder, blender or mortar. The seeds grind very well in a clay mortar.

Add chopped spices, salt, sugar, apple cider vinegar, soy sauce to the salad mass. Instead of apple cider vinegar, use table or lemon juice. Mix the contents of the salad bowl well.

Pour vegetable oil into a suitable dish and heat well. You can take olive, sunflower or sesame. Pour hot oil over vegetables and mix well.

Place the sesame seeds in a dry frying pan and toast until lightly browned. Add to salad dressing. Stir and let marinate in the refrigerator for 30 minutes. After, Korean cucumber salad ready. Serve for lunch, dinner or take with you for a picnic. It’s just as easy to prepare, we advise you to take note of this recipe. Bon appetit!

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, hot peppers, onions, garlic, carrots, honey, soy sauce, and vinegar are added to them.

In addition, at any time you can cook different Korean cucumber salads. To do at home delicious korean-style instant cucumbers 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. a 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. Good appetite. I would be glad if this simple and quick recipe for pickled cucumbers in Korean with carrots is useful to you. 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. a 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 is a hearty and spicy salad originally from Korea, which is considered both a warm salad and a main course.

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 the onion and chili pepper into small cubes. 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.

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, a 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 on a festive or dinner table, and even so, when you want to crunch 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 (do not close or roll up !!!), put in a cold oven, turn on the 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.