Korean cucumbers for the winter without carrots. Delicious Cucumber Season Snacks: Learn How to Make Korean Spicy Cucumbers

If you like spicy dishes, then you will definitely like Korean-style cucumbers - a savory snack that you can eat right away, or you can prepare for the winter. Let's consider the most delicious recipe for quick cooking cucumbers according to the recipe of Korean cuisine.

Try to choose oblong-shaped cucumbers with small seeds, thin skin, taste without bitterness. Remember that, despite the presence of vinegar, the salad cannot be stored for a long time (unless you roll it up): in a cool place, the appetizer can stand for two to three days, no more.

Despite the fact that this is a dish of national Korean cuisine, you can vary the degree of spiciness. So, if you can’t eat spicy, you can not add at all - the dish will not lose at all from this.

Alternatively, you can make the cucumbers mild and then add the spicy mixture as you go.

This mixture is made from garlic and ground pepper. If you like very hot dishes, then you can add coarsely ground chili peppers.

Usually onions, garlic, carrots are added to a salad with Korean cucumbers. But you can experiment, changing the recipe as you like, adding ingredients for more complex salads.

Korean salad with cucumbers and carrots

Ingredients:

• cucumbers - 2 kg;
• carrots - 200 g;
• sugar - 50 g;
• salt - 1 tbsp. l.;
• vinegar 9% - 150 ml;
• seasoning for Korean carrots - 1 tbsp. l.;
• garlic - 2 heads;
• vegetable oil - 200 g.

Cooking method:

• Wash cucumbers well and then cut into strips.

• Peel the carrots, grate. Ideally, for this salad you will need a grater for Korean carrots.
• Mix vegetables. Mince the garlic and add to them.
• Add seasoning, sugar and salt.

• Now it's time to add the dressing - vinegar and vegetable oil.
• Korean-style cucumbers are ready! Put the salad in for a day so that the cucumbers are well marinated.

As you can see, this is not only the most delicious quick pickle recipe, but also the easiest.

Salad can be served immediately to the table, and if you are making preparations for the winter, then you can roll it up. To do this, put the salad in sterilized jars, pour in the brine that appears while the cucumbers were marinated, cover with lids. Sterilize for 10 minutes. Then roll up the lids.

Korean-style cucumbers with soy sauce

This recipe uses soy sauce as a dressing.

Ingredients:

• cucumbers - 0.5 kg;
• soy sauce - 1 tbsp. l.;
• vinegar - 1 tbsp. l.;
• ground pepper (red and black) - 1/3 tsp each;
• salt - half a teaspoon .;
• sesame - 1 tbsp. l.;
• garlic - 4 cloves,
• vegetable oil - 2 tbsp. l.

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Cooking method:

• Rinse the cucumbers thoroughly, cut off the tips with a knife.
• Next, cut the vegetables. Unlike the previous recipe, cut them not into thin strips, but rather large pieces: first cut lengthwise into two halves, then each half into two parts. If large, then cut each part into smaller ones.

• Salt the cucumbers well, for which we put them in a deep saucepan and cover with salt. The amount of salt depends on how pickled cucumbers you like. Mix the vegetables, leave to salt for half an hour.
• In the meantime, while the cucumbers are salted, prepare the garlic. If you like spicy dishes, then you can take more garlic than indicated in the recipe. Peel the garlic from the husk, rinse the cloves under running warm water. Do not grind or crush the cloves, but cut into smaller pieces.

• We return again to the cucumbers, which during this time should have been pickled. Drain all liquid from the saucepan.
• Add red and black ground pepper to the cucumbers (the amount can vary depending on how peppery your food is), then soy sauce and vinegar.
• Mix vegetables well.
• Now let's prepare the sesame seeds. To do this, fry them in a hot frying pan with vegetable oil until they turn golden.

• Add toasted sesame seeds with oil to cucumbers.
• At the last step, add .

Korean-style cucumbers with soy sauce and spicy sesame flavor are ready. This is the most delicious recipe for quick cooking spicy-spicy cucumbers!

Korean style meat salad with cucumbers

We looked at how to make Korean-style cucumbers in the form of vegetable snacks. Another tastiest recipe for quick spicy cucumbers is with beef. This is also a well-known recipe of national Korean cuisine: the salad is called “Ve-cha”. Thanks to beef, the salad is very satisfying. It can be served both as a salad and as a meat appetizer. This salad can be eaten hot or cold.

Ingredients:

• beef - 400 g;
• cucumbers - 2 pcs.;
• bell pepper - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• ground red pepper - 1 tsp;
• sugar - half a teaspoon;
• vegetable oil - 4 tbsp. l.;
• salt - 1 tsp;
• soy sauce - 4 tbsp. l.;
• vinegar - 2 tbsp. l.;
• ground coriander - 1 tsp

Cooking steps:

1. Wash cucumbers thoroughly. The peel can not be cut if it is thin.
2. Cut into strips, put in a bowl, salt. Leave the chopped vegetables for half an hour so that they are properly salted.
3. also cut into thin strips. Please note that if the meat is slightly frozen, then it will be easier for you to cut it.
4. Onion cut into half rings.
5. When the cucumbers are salted, drain excess water from them. Next, add hot pepper, sugar, coriander to them.
6. Mince the garlic and send it there.
7. Fry the chopped meat, for which we put it in a hot frying pan with vegetable oil. When the meat is browned, add onion and soy sauce to it. We continue to fry until cooked.
8. We shift the meat to the cucumbers, put the chopped bell pepper on top.
9. Pour vinegar over, leave to infuse for 5-7 minutes.

Korean-style cucumbers with meat are ready! This is the most delicious quick recipe for an original Korean meat dish!

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 vegetable appetizer from them - Korean cucumbers.

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

Most of the time I don't cook it in large quantities, because I like 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 from 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.

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

What you need to know before cooking

Korean-style cucumbers are easy to prepare. But many housewives, especially beginners, complain that the finished product quickly deteriorates, although the requirements of the recipe have been met. There are a few key points that will help you not to lose the blanks and enjoy their taste all winter.

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

For the convenience of sterilizing cans, use special devices

Wash the cucumbers thoroughly, wiping the surface well. It is advisable to do this under running water. The fact is that particles of dirt remain between the pimples, which cause the “explosions” of the cans.

Wash cucumbers and other foods thoroughly before cooking.

Cut the cucumbers the way you prefer - in bars, lengthwise or straws, then put them in a bowl, salt and set aside for 10-15 minutes so that they let the juice flow. You can then add the rest of the ingredients in the recipe.

Allow sliced ​​cucumbers to juice before cooking.

Classic Korean cucumber recipe with carrots

Thanks to this cooking method, even cucumbers that have been stale in the refrigerator will turn out crispy. You will need:

• 4 kg of cucumbers;
• 1 kg of carrots;
• 1 glass of sugar with a volume of 200 ml;
• 1 glass of vinegar 9%;
• 1 glass of sunflower oil without sugar;
• 100 g of salt;
• 1 large head of garlic;
• 1 st. l. red chili pepper.

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

Korean-style cucumber appetizer looks very nice on the table

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

   

   Garlic is easy to peel by dipping the cloves in water.

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

   

   Use special graters for rubbing carrots

3. Cut clean cucumbers into sticks: separate the tips, cut the fruits into four parts along, then 3-4 more times across.

   

   Slice the cucumbers

4. Put the chopped cucumbers in a deep bowl of a size that makes it easy to mix. Sprinkle lightly with salt.

   

   Let the cucumbers brew with salt

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

   

   Add carrots with garlic to cucumbers

6. Now it's seasoning time. In turn, add the remaining salt, sugar, sunflower oil, vinegar, red pepper. For those who do not like too spicy food, half of the chili can be replaced with paprika.

   

   Hot red pepper will add spice to the appetizer

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

   

   Korean-style cucumbers should spend a day in the refrigerator

8. After 24 hours, Korean-style cucumbers can be eaten. They will have a salty taste. If you want it to become more intense, leave the salad in the refrigerator for 3 days.
9. If you want to roll up these cucumbers for the winter season, put them in pre-sterilized jars with a volume of 0.5-0.7 liters and pour over the marinade remaining in the bowl. It will turn out quite a lot for those days while the salad was infused.

   

   Arrange the appetizer in jars and pour in the marinade

10. Take a large saucepan, lay a towel on its bottom. Put the jars on top, put the lids on top. Pour cold water into the pan so that it reaches the shoulders of the jars.

    

    Don't forget to cover the bottom of the pot with a towel to soften the heat on the bottom of the jars.

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

    

    Boil the jars for 10 minutes under the lid

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

    

    Roll up the banks and hide until the winter

A quick recipe for cooking cucumbers in Korean (without carrots)

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

Thanks to soy sauce, cucumbers are quickly marinated, and you can do without salt.

Take products:

• 400 g cucumbers;
• 35 g of onion;
• 10 g green onions;
• 10 g of garlic;
• 3 art. l. soy sauce;
• 2 tsp red chili pepper;
• 3 tsp sesame oil;
• 3 tsp roasted sesame seeds;
• 2 tsp Sahara.

As you can see, salt is not needed here: soy sauce itself is quite salty.

1. Cut the cucumbers lengthwise into 2 parts and chop into half rings no more than 1 cm thick. Then cut in the following sequence: onions - into half rings, green - into rings, garlic cloves - very finely.
2. Place all ingredients in a high sided bowl. Pour in soy sauce and sesame oil, add sugar, chili and sesame seeds. Thoroughly mix the entire contents of the bowl, let it brew for 30 minutes and serve.

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

Korean Quick Cucumber Video Recipe

Korean-style cucumbers with meat

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

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

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

1. Cut the washed cucumbers with the ends cut off first across, and then along into slices. Put them in a bowl of a suitable size, sprinkle with salt and set aside for 15 minutes until they release the juice.

   

   Sprinkle cucumbers with salt and leave for 15 minutes

2. Cut the beef into thin long slices. To make it more convenient for you, take meat that has not yet been thawed. Onions need to be chopped into thin half rings.

   

   To make it convenient to cut the meat, do not let it defrost

3. Lightly squeeze the cucumbers, drain the juice from them into the sink. Put sugar, coriander, hot pepper in a pile on top of the greens, squeeze out the garlic.

   

   Season the prepared cucumbers with sugar and spices

4. Put a frying pan with oil on high heat, heat it up properly and fry the meat until the liquid has evaporated. Stir for another 1 minute to brown the meat, then add the onion. Pour in the soy sauce and continue to fry for another 2 minutes, stirring all the time.

   

   Saute meat with onion and soy sauce

5. Remove the skillet from the heat and immediately transfer the contents to the bowl of cucumbers.

   

   Transfer the meat to the cucumbers

6. Cut sweet pepper into strips, put on meat, pour in vinegar. Leave for 5 minutes, then mix the products thoroughly.

   

   It remains only to add pepper and vinegar

7. The salad is ready, you can serve it right away or wait until it cools.

   

   You can serve snacks

Video recipe for cucumbers in Korean with meat

Place green pickled cucumbers in a suitable container and cover with water for 10-12 hours. I usually do this in the evening, and in the morning I proceed directly to the very procedure for preparing a vegetable dessert. After keeping the allotted time, thoroughly wash the greens. Cut off the caps and cut lengthwise into two equal parts. After that, divide each of them in half again. If the cucumbers are long, you can cut across again. Wash the carrots and peel with a vegetable peeler to remove the minimum layer of peel. Cut into thin even strips. If desired, you can grind with a special or regular coarse grater. I prefer straws, then the vegetables marinate more evenly and look very appetizing.

Peel and wash the garlic. Finely chop or squeeze through a press. In a convenient container, mix garlic, salt, granulated sugar and seasoning for Korean carrots. When choosing a seasoning, pay attention to the period of its manufacture, since spices age quickly, and it is best to use fresh seasoning that is sold on the market.

Pour in sunflower oil and vinegar. Stir marinade and combine with prepared vegetables.

Mix the ingredients, cover the container with a lid or cling film and place in the refrigerator to marinate for 6-8 hours. Although after two hours the appetizer will taste great. Put the pickled vegetables in clean jars, pour the resulting juice on top.


Cover with lids and place in a container of cold water to sterilize. Heat treatment time 20 minutes after boiling. Once sterilization is complete, seal tightly and invert the jars. Cool - place in a dark, cold place. In winter, you can enjoy the pleasant taste of Korean-style crispy spicy cucumbers.