Korean grater cucumber salad. Korean cucumbers, the most delicious recipe

Everyone in our family loves Korean salads. And with the beginning of the vegetable season, they are not transferred to our table. We cook carrots, and, and.

Such tasty snack good for any occasion - to decorate the festive table, and to please yourself on weekdays. What’s more, it’s very, very easy to make. Yes, and the set of products is the most simple. Vegetables in the summer are either grown in abundance in the garden or sold in the market, and salt, sugar, pepper and vinegar can be found in every kitchen.

Therefore, when you prepare a salad, just eat, you don’t even particularly follow the recipe. You add everything to taste. I cut it, seasoned it, let it stand for a while and that's it - you can serve it to the table. For meat, for chicken, for fish. Even just boil potatoes, but put any Korean snack on the table - and a full and delicious dinner is already ready.

And in order not to deprive ourselves of such goodies in winter, we conserve all this vegetable pleasure. Now, of course, and in winter it is not difficult to buy any vegetables. You can cook Korean salads from them. But, you see, can they be compared with vegetables grown in the summer, and even on their own plot?! Or with those brought from Central Asia where they are the most delicious, literally nourished sunlight and warmth.

That's what I'm saying, they don't compare. Therefore, it is better to preserve a few jars while the season is coming. After all, it is quite simple to do this, I would even say that there is nowhere easier.

There are a lot of cucumbers this year. Every day I go to the greenhouse, and I shoot a large number of them. I distribute to relatives and children, but they still are not translated.

Already them and, and have already begun to stale in the refrigerator. So it's time to make salads out of them for the winter. And of course, Korean salad is in the first place. Just imagine - a combination of crispy cucumbers with sweet carrots seasoned with fragrant spices and seasoned with oil. M…m…m…., just lick your fingers!

By the way, there are several recipes for such salads. First, I propose to consider, in my opinion, the most delicious of them. It is in this form that I cook it just like a salad to eat, and prepare it for the winter.

And we will also consider other recipes that may also appeal to someone.

Korean-style cucumbers with carrots - the most delicious recipe for the winter

I plan to preserve two today liter jars. The salad will turn out much more, but I am sure that my family will not agree that I twist it all. It will turn out so yummy that they will probably eat a liter jar right away.

Therefore, you can prepare three liter cans, or two liter and one half liter. It all depends on whether you will taste it before seaming. And if so, how much will it take to eat.

It should also be said that I usually use a seamer to seal cans. I think this way is more reliable. But today I want to screw one of the jars the way I always do it, and I'll screw the other one with a screw cap. And then I compare the taste. Although, most likely, in both banks it will be predictably tasty.

We will need (for 3 liter jars):

• cucumbers - 2 kg
• carrots - 500 gr
• garlic - 1 head
• red Bell pepper- 0.5 - 1 pc
• salt - 2 tbsp. spoons
• sugar - 0.5 cups
• vegetable oil- 0.5 cups
• apple cider vinegar 6% - 0.5 cup
• black ground pepper- 1 tbsp. spoon

Cooking:

1. Pour the fruits cold water in a large container and let them stand for 2 - 3 hours. During this time, they will be saturated with water and become crispy.

And if they are crispy at the start, then the appetizer will turn out the same, and it will be nice to crunch on your teeth.

If vegetables are bought in a store, then you can leave them in water for 4-5 hours.

2. Wash the jars with soda or another detergent. Rinse well with water and sterilize using one of the known methods.

• for a couple
• in the oven
• in the microwave

Do not forget that when sterilizing in the microwave, you need to pour a little water into the jar, otherwise it may burst.

Lids also need to be sterilized. They can be boiled in separate saucepan minutes 7 - 10.

After processing, turn the jars upside down, placing them on a towel, and leave to cool. Lids can also be laid out on a towel.

3. About half an hour before the end of keeping them in water, you can start preparing other products. Let's start with the carrots first. It must be cleaned and rubbed on a grater for Korean carrots.

Choose a medium nozzle for this so that the carrots have time to marinate. Do not use a small one, with it the salad will lose in terms of aesthetic perception.

Try to rub in such a way that the straw is neat and long.

4. Peel and chop the garlic. To do this, first cut it into plates, and then into cubes.

If the cubes turned out to be somewhat large, then you can grind them into more small pieces holding the knife with one hand and lightly holding and pressing with the other. Thus, crumble the pieces as small as possible.

5. Cook capsicum. You should know what happens varying degrees sharpness, and when you add it, it would be good to know what kind of sharpness it has.

Or, first cut half the pod, and then add more if necessary.

6. Cucumbers have already been infused, and you can start cutting them. But first they need to be thoroughly washed and cut off the ends on both sides.

Therefore, try a piece from each fruit from the side of the stem. I collected them all together, and they all appearance were the same, but apparently, some sort turned out to be so harmful.

And out of the whole batch of pieces, 5 turned out to be bitter. Although watering for all of them was also the same. And if I hadn't tried every one of them, my salad would have been spoiled by the bitter taste.

If some specimen has a bitter tail, then simply cut it off more, and peel the fruits from the skin to a third, or half.

6. Cut cucumbers. The method of cutting can be different - either circles or sticks. In this recipe, I love when they are cut into short sticks, and therefore I cut them in this way.

My fruits are not very large, and therefore I cut each of them into two longitudinal halves, then I cut them across. And then I cut each part into 3 more parts. That is, in this way I get 12 bars from each fruit. If it is too small, then you can cut it into 4 or 8 parts.

The main thing is to cut it in such a way that it has time to marinate and soak up the juice and spices. And also, so that the sterilization process goes smoothly, and our workpiece is stored for as long as we need.

If you want to cook just a Korean salad, without harvesting for the winter, then the fruits can be cut a little larger.

7. Fold the chopped sticks into large saucepan or a small pelvis. In such a container, it will be easier to mix and marinate it.

8. Add carrots to the basin.

9. Add garlic and hot capsicum there. No need to stir yet.

10. Pour salt, sugar and black pepper on top. Immediately pour in all liquid ingredients, that is, vinegar and vegetable oil.

Use an unscented oil so that excessive aroma does not dominate our olfactory ensemble.

11. Now that we have added all the ingredients, the salad must be mixed. I interfere with it directly with my hands, gently hooking it with my fingers on both sides and moving all the components. Mixing the salad with your hands is preferable in the sense that in this way we will not damage the contents with the sharp edges of the spoon.

In addition, mixing in this way is much faster and more efficient than with a spoon. Which also injures vegetables less.

12. The next stage involves the infusion of all components. During this time, the vegetables will release juice, which will mix with all the ingredients present.

The smell is in the kitchen, and throughout the house, just indescribable. Every now and then, the hand reaches for a piece of cucumber, ostensibly in order to take a sample. By the way, once again taking samples, you can determine whether to add another half of hot capsicum. Or maybe someone wants to add a little more salt or vinegar.

Everything is enough for me, and I do not add anything.

Keep in mind that the seeds are the most bitter part of the pod. Therefore, you can carefully clean them. Use gloves for this. The juice is strongly absorbed into the skin, and if you touch the mucous membrane of the eye, you can get a slight burn. In this case, hand washing is not effective.

13. Let the salad stand for 3 hours at room temperature. At the same time, every hour, or even a little more often, gently mix the contents with your hands, while trying to ensure that the juice “baths” all the components.

14. After three hours, fill the prepared jars with salad. Try to fill them in such a way that there is enough juice for each. To do this, lightly press each added layer with a spoon. However, not too much, so as not to break the cucumbers.

Banks need to be filled as tightly as possible so that no air remains in the sinuses. This is what juice is for, it will fill all the empty space.

15. Pour warm water into a large saucepan, line the bottom with a napkin and put jars in it. Cover them with lids. Pour so much water into the pan that it reaches the shoulders of the container. It is not recommended to pour water higher, so that when boiling it is not poured under the lid.

16. Bring the water in a saucepan to a boil and note the time. For liter jars, the sterilization time will be 30 minutes. For half a liter - 15 - 20 minutes.

Count the sterilization time only from the moment the water boils. It is important!

17. Get the jars with special tongs. Do this carefully so that the container does not fall out and break, and most importantly, does not scald you. We see that the cucumbers have changed their color from green to a pleasant olive. This means that they are well warmed up and will be perfectly stored.

18. Screw on the covers. I just screw one, and roll the other with a special seaming machine.

Take out the cans one by one. Take out one, spin it, then take out the next one. And so on.

19. Turn the jars over, placing them on a towel. Wrap on top, tightly covering with a blanket or towel. Leave to cool completely, about a day, or a little less.

20. Then turn them over to their usual position. Store in a cool dark place, away from heating appliances.

Today I offered you a recipe that uses two kilograms of vegetables. Usually I cook such a salad in double the amount, that is, from 4 kilograms. It turns out I have 5 - 6 liter cans, depending on how much you want to eat them. This, in principle, is enough for me for the winter.

But today I want to show you how to cook Korean salads in other ways. Therefore, I will get the same number of cans, but the contents in them will be different.

And before proceeding to the following recipes, I want to draw your attention to the fact that all subsequent options will be shorter in description. I will not describe in such detail all the smallest nuances common to all recipes, so as not to lengthen the reading. Therefore, read the following recipes along with the first, as I tried to write everything in it in the most detail.

The most delicious Korean-style salad of 4 kg of cucumbers

If you add to the main vegetables also bell pepper, then it will be perfect new salad with a new taste and content. This is good, because the salad seems to be the same, but not quite.

Pepper adds not only a new note taste, but also just a magical aroma. Which makes Korean salad even more desirable.

We will need (for 6 liter jars):

• cucumbers - 4 kg
• carrots - 600 gr
• bell pepper - 600 gr
• garlic - 2 heads
• hot capsicum - 1 pc.
• sugar - 1 cup
• salt - 4 tbsp. spoons
• apple cider vinegar 6% - 1 cup
• vegetable oil - 1 cup
• ground black pepper - 2 tbsp. spoons

Cooking:

For this salad, I decided to use lettuce varieties. They can be beautifully cut into circles, and the appetizer will turn out not only tasty, but also beautiful.

1. Soak the fruits in cold water to make them even crispier. The soaking time can be from an hour if they have just been harvested from the garden, up to 4-5 hours if the vegetables are bought in a store.

2. Wash and sterilize jars and lids.

3. Peel and grate the carrots on a grater for Korean carrots on a medium nozzle.

4. Peel the bell pepper from the stalk and seeds and cut into thin strips in any way. The main thing is that the straw is not too thick.

5. Wash cucumbers after soaking in cold water. Cut off the ends on both sides. Try the butt side tip, especially if you're not using it. lettuce variety, but normal. If it is bitter, then the skin must be peeled until the vegetable ceases to be bitter.

6. Cut them into circles 0.7 cm thick. Put them in a large saucepan or basin.

7. Add grated carrots to them.

And chopped bell pepper.

8. Peel and chop the garlic. Capsicum cut into rings, add both to the vegetables.

9. In a separate bowl, you can make a marinade by mixing salt, sugar, pepper, oil and vinegar. And you can simply add all these components to the basin.

Do not use iodized salt for preservation. It causes fermentation, this can contribute to the fact that the banks "explode".

10. Mix the contents, you can use your hands, or you can use a spoon. Especially if the cucumbers, like mine, are salad. They are quite solid and will not break when mixed.

11. Leave our salad to infuse for 3 hours. During this time, stir it several times so that it starts up the juice and is well nourished by it.

There should be enough juice. And that's good, we will just need it in the sterilization process.

12. Fill jars with salad. Fill them quite tightly, pressing lightly with a spoon to coat the vegetables with the marinade. When the container is almost full, and the juice is exactly half, insert a spoon from the edge of the jar, and let out the air that may have accumulated in the sinuses.

It is desirable that there is no air left in them at all.

Then add more vegetables and juice, filling the container almost to the very brim.

Cover jars with lids. For now, just cover it up, it's still too early to twist them.

13. Pour warm water into a large saucepan and lay a napkin on the bottom. Put jars covered with lids on it. Top up with water so that it reaches almost to the shoulders. And bring the water to a boil.

14. After boiling, note the time. We will sterilize for 30 minutes, these are liter jars. If you prepare a salad in half a liter containers, then it will take 20 minutes to sterilize, and if - 750 grams, then - 25 minutes.

15. When the set time is up, take out the jar and screw it on with a lid. Then take out the next one and screw it on.

16. Turn the jars upside down and put on a towel. Wrap with a blanket or other towel. Leave in this position for a day.

17. Then turn back and store in the dark cool place. In an apartment, this can be a dark pantry, and in your house - a basement.

In this recipe, bell peppers can be replaced with tomatoes. The method of preparation remains unchanged.

Korean-style cucumbers for the winter with seasoning for Korean carrots

No matter how diligently picking cucumbers, still one or two, somewhere, yes, they will hide. And it happens that you miss a day, another, you don’t collect them on time, you go into the greenhouse, and huge fruits are already hanging there. And please tell me what to do with them?

And there is a way out. You can grate them and make a delicious Korean snack. Which is what I propose to do in the next recipe.

We will need (for three 750 gram cans):

• cucumbers - 2 kg
• carrots - 300 gr
• garlic - 1 head
• hot capsicum - 0.5 - 1 pc.
• salt - 2 tbsp. spoons
• sugar - 0.5 cups
• ground black pepper - 0.5 tablespoon
• mixture for Korean carrots - 1 tbsp. spoon
• apple cider vinegar 6% - 3 - 4 tbsp. spoons
• vegetable oil - 0.5 cups

Cooking:

1. Pre-hold cucumbers in the refrigerator for 2 - 3 hours, then pour water and let them drink it. You can leave them in water for 2-3 hours. Overgrown fruits, as a rule, are no longer as hard as young ones. Therefore, in order for them to be rubbed well on a grater, they must first be cooled, and then saturated with water.

2. Wash the fruits prepared in this way under cool running water and cut off the ends on both sides. Be sure to try each copy from the side of the tail. Overgrown fruits can often be bitter in this place. If you find such a specimen, then be sure to cut the peel to the place where the bitterness ends.

If this is not done, then even one missed bitter fruit can ruin the entire salad.

3. Grate cucumbers for Korean carrots. You can use both medium and large nozzle.

If the fruit is already strongly overgrown, then rub only its hard part. As a rule, in such specimens, rather large seeds are already formed in the middle. And it is clear that it will not be possible to rub them with straws. And we don’t need porridge in a salad.

Therefore, rub only the hard part, from which the straw is obtained, and soft part set aside with seeds. By the way, you can simply cut it into strips a little larger than it turns out on a grater. And you can just throw it away. Here, do as you please.

You can rub the fruits immediately into a large bowl, or a small basin, in which we will prepare our salad.

4. Now it's the turn of the carrots. It should also be grated for Korean carrots, but preferably on a medium nozzle so that it has time to marinate.

Add grated carrots to them.

5. Peel and chop the garlic. Cut hot peppers into rings. You can add only half the pod, or you can use the whole. This will depend on taste preferences, and on the degree of sharpness of the pepper itself.

If desired, you can cut two pods. Remember that the seeds are the spiciest part of the pepper, so be sure to clean the pod first.

Add chopped ingredients to vegetables.

6. Pour sugar, salt and black pepper to them. Add vinegar and oil. Add vinegar first 3 tbsp. spoons. Then, when the salad stands a little, you can taste it. Or it is better to try the juice that he will let. Then it will be possible to determine what else you want to add.

Since I use 6% apple cider vinegar, adding 3 tablespoons, for my taste, this was not enough. And so I added some more

7. And in this recipe we have one more component - this is a seasoning for Korean carrots. By the way, it is actively used for cooking Korean salads. And when we cooked, we also added such a seasoning.

I suggest adding it in the amount of one tablespoon, although you can add a little more. But for my taste, a spoon is enough. After all, we already use the most basic components for the marinade - this is a mixture of peppers, and garlic, and vinegar.

Again, I suggest adding you at first only a spoon, and then, having tried it, determine for yourself whether you need to add more.

8. Mix everything, trying to ensure that all ingredients are evenly distributed.

9. Leave to infuse at room temperature for 2 - 2.5 hours. Stir gently from time to time.

After some time, quite a lot will stand out delicious juice. This is juice with marinade, in which the contents will be marinated.

10. While the salad is infused, it's time to wash and sterilize the jars.

11. Well, they are ready, and the snack is ready. It must be decomposed into jars, distributing evenly both the thick component and the liquid. I got exactly three 750 gram containers.

Perhaps it would have turned out more, but some of the cucumbers were bitter and had to be mercilessly cut off the bitter parts. Therefore, their weight has decreased somewhat.

12. You need to fill the jars tightly, while trying not to leave air bubbles inside. And also try to keep the vegetables covered with juice on top.

13. We will also sterilize our salad. And we will do it in the same way as in previous recipes. And I decided to close such an appetizer with screw caps.

Basically, there is no difference. The whole sterilization process is the same, no matter what covers we undertake to use.

And so pour a little into the pan warm water, line the bottom with a napkin and put the jars in it. Do not tighten the lids yet, just cover the salad with them and that's it. I have a large saucepan and it fits three jars at once.

This is good, because if you sterilize them one at a time, then the time for preparing the workpiece increases three times at once.

And here, you sterilize the jars for only 25 minutes, and this is immediately for everyone. And then you spin them.

If you use liter jars, then sterilize them for 30 minutes. And if half a liter - then 20 minutes.

14. After the measured time has passed, take out one jar and tighten the lid as it should. Turn the jars upside down and cover with a warm towel. The sterilization process will continue for almost a day. That is, until the contents slowly cool down.

15. Store preservation in a cool and dark place, preferably no more than a year.

All the recipes that we considered above provide for sterilization. But here's a recipe for not doing it.

Video on how to cook delicious Korean cucumbers without sterilization

As you probably understand, in order to make any preparation for the winter, the product must be subjected to heat treatment in one way or another.

And if we do not want to sterilize products in a jar, then it still needs to be heated and boiled. But you can do it in a pot. And here is one of those recipes.

Check out the recipe for sure! And if you don’t even want to use it, then you can just peep some interesting moments of the harvest itself for the winter.

Today, together with you, we reviewed the basic recipes for harvesting cucumbers in Korean for the winter. There are also ways in which, for example, tomatoes are introduced into the composition of the ingredients. The cooking method remains almost the same. Take recipe number 2 as a basis, and use tomatoes instead of bell peppers. Or use them together with pepper, which is also quite acceptable.

Mustard can be used as an additional seasoning, or spicy sauce Chile. All these are already recipes for an amateur, and they can be reproduced if desired.

In any of the recipes, you can add seasoning for Korean carrots. This will change the taste a bit. Although, if you try to prepare a blank according to recipe No. 1, you will understand that you don’t need to add anything there. The taste is quite balanced. What is called "neither subtract nor add"!

But to know the process, I have to say this.

From two kilograms of fruits, the salad yield is approximately 3 liter jars. Accordingly, from 4 kilograms of vegetables, 6 liter cans will be obtained. If we don’t cut them, but three on a grater, then we get about three 750 gram cans.

And I want to remind you that you can eat salad just like that, and prepare it for the winter. IN fresh Of course it's very tasty. And it is always eaten without a trace. Therefore, when you prepare salads, keep in mind that a liter jar can be easily eaten immediately after dinner.

You can store freshly prepared salad in the refrigerator for 3-4 days.

So prepare a salad for everyday food, and for storage for the winter. It will be delicious in both cases.

Bon appetit!

Korean-style cucumbers are an appetizer that is bright in taste and appearance, attracting 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

Korean-style cucumbers will be a great addition to potatoes, other side dishes or meat dishes. fast food, designed 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;
• greenery.

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. IN 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 cucumber salad with meat can be made 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 are mixed in a salad bowl. flavor additives, 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 you need to get 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. Finished fried cucumbers in Korean with soy sauce and sesame seeds, 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. connect 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 fragrant spices and spicy spices.

Ingredients:

• cucumbers - 1 kg;
• meat - 300 g;
• garlic - 2 cloves;
• onions - 2 pcs.;
• tomato paste - 2 tbsp. spoons;
• salt, sugar, vinegar- 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 decorated in small portions or prepare a delicacy for the future, spreading it along with the marinade in jars and sterilizing 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. 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 by next recipe a real find in the absence 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.

Good afternoon friends!

Korean cucumbers - another spicy homemade, which is prepared simply, quickly and turns out to be just as amazingly tasty as it is.

The main ingredients of this dish are cucumbers, carrots and seasoning. Adding tomatoes, bell peppers, mustard and other spices at your discretion will only enhance and add a lot of flavor, making the appetizer more appetizing.

Such salads can be eaten immediately after preparation, or left for the winter.

Cucumbers in Korean. The most delicious recipe with carrots for the winter

Ingredients:

Ingredients:

• carrots - 500 gr.
• garlic - 1 head
• vegetable oil - 125 gr.
• vinegar 9% - 15 gr.
• hot chilli pepper - 1 pc.
• salt - 50 gr.
• sugar - 100 gr.

Cooking:

In this delicious recipe, you will learn how to quickly cook real Korean-style cucumbers with carrots. In order for the cucumbers to turn out crispy, fill them with cold water and hold for 3-4 hours. If they have just been collected from the garden, it is enough to hold them in water for 1-2 hours.

We wash the cucumbers, cut the buttocks on both sides and cut into medium sticks. Don't forget to taste them for bitterness so you don't ruin the salad.

young juicy carrots rub with a long straw on a grater for Korean carrots. Add to cucumbers.

Slightly crush the garlic with the flat side of a knife. We add salt, so he will give his juice faster and unique aroma. Cut into thin slices.

Cut hot red pepper into thin circles. I do not remove the seeds, I take the third or fourth part of the pod, depending on its bitterness. It won't hurt the salad, as long as your stomachs can handle it.

We put everything in one large container and mix gently.

Crush black peppercorns with the flat side of a knife, and immediately feel its aroma.

We use odorless vegetable oil, we preferably take apple cider vinegar.

In a separate bowl, prepare the marinade. Mix salt, sugar, black pepper, vinegar, vegetable oil.

Pour vegetables with prepared marinade and leave to infuse for 2 hours. Each ingredient has its own taste and aroma, and when they combine and complement each other, something amazing is obtained.

Stir occasionally and take a sample. It turns out delicious, very tasty - you will lick your fingers.

While the vegetables are marinating, prepare the jars. We wash, sterilize, boil with lids.

After the time has passed, fill the sterilized jars with salad. Seal and top with marinade. Cover with lids, sterilize in a pot of water. Half liter cans - 20, liter - 30 minutes.

Look what a nice color our cucumbers have acquired!

We got 3 liter jars. Close two tightly with screw caps. And we send them to be sterilized for another day under a blanket, we will leave them for the winter. And cool the remaining salad, put liter jars on the floor, close plastic lids and send in the refrigerator. I think not for long.

In order to open a jar of cucumbers in winter and not spoil the screw cap, you need to turn the jar upside down and put it in a deep plate with hot water. After a minute, there will be a small click, the lid is pulled back, air enters the jar, and it opens easily.

Cucumbers in Korean. Quick recipe without sterilization with mustard

Cooking the easiest Korean cucumber recipe without sterilization quickly. It turns out delicious.

Ingredients:

for 4 kg of cucumbers we need:

• garlic - 6-8 cloves
• vegetable oil - 180-200 gr.
• vinegar 9% - 200 gr.
• salt - 100 gr.
• sugar - 200 gr.
• black peppercorns - 5-6 pcs.
• dry mustard - 1 tbsp. l.
• mustard seed - 1 tsp
• greens - to taste

Cooking:

This year good harvest gherkin. Strong and crispy cucumbers, one size - perfect option for our recipe. Soak in very cold water for 1 hour. We cut the cucumbers into long bars, put them in a large bowl, where it will be convenient to mix them.

Add salt, sugar, mustard to the chopped cucumbers.

Crush the garlic with the flat side of the knife, sprinkle with salt, chop with a knife until gruel, send to the cucumbers.

Grind black peppercorns in a mortar, add to the rest of the ingredients.

Add greens of your choice. I really like the mixture of greens - fennel, parsley, basil. These herbs emit a magical aroma and greatly enhance the taste of the dish.

Pour vegetable oil and vinegar on top. Mix everything gently with your hands. We leave for 2 hours.

We try. If there are not enough, some seasonings, it's time to add them. Cucumbers soaked in our wonderful dressing and it's time to send them to the banks.

We put it in sterilized jars, top up the marinade to the very top, so that there is no air left in the jar, and immediately close it with plastic lids. We take jars of a small volume, at one time, opened and immediately ate.

Unfortunately, such a blank can be stored in the refrigerator for no more than one week.

Delicious recipe from overgrown cucumbers in tomato, without carrots

If you like this recipe, then you will never have problems with overgrown cucumbers.

Ingredients:

for 1 kg of overgrown cucumbers we need:

• garlic - 1 large head
• vegetable oil - 100 gr.
• vinegar 9% - 200 gr.
• salt - 1 tbsp. l.
• sugar - 000 gr.
• hot capsicum - 1/2 pc.
• tomatoes - 1/2 kg
• mixture for Korean carrots - 1/2 tbsp. l.

Cooking:

1. We will cook them in a tomato to save them for the winter, we will stew vegetables. This time we will do without carrots
2. If your overgrown cucumbers have reached large sizes, then it is best to grate them for Korean carrots. My cucumbers are not so big, so I will cut them into circles.
3. Bulgarian and red hot peppers we free from the stalk and seeds and cut into thin rings.
4. Ripe, fleshy tomatoes are freed from the skin. To do this, we make a cross-shaped incision on the fruit, lower it for a few seconds in boiling water, and then immediately under cold water. The skin comes off on its own.
5. Peeled tomatoes mode into slices. Slicing is not critical, as we will chop the tomatoes. You can do this in a meat grinder or blender.
6. Young juicy garlic clean and grind to a pulp.
7. Put all the prepared ingredients in a saucepan. Put on fire, bring to a boil. Stew on small fire 30 minutes, stirring constantly so that the bottom of the pan does not burn.
8. Add vinegar, boil for another 5 minutes, put in hot sterilized jars, close with boiled lids. Turn upside down, wrap with a blanket.
9. While the jars are cooling, for about a day, the sterilization process will continue.
10. We keep it in the cellar. Enjoy burning spicy cucumbers in Korean cold winter.

Korean-style cucumbers with bell peppers, a delicious recipe for the winter

In this recipe, the addition of bell pepper will complement and enrich the taste of the final product. Which pepper to put red or green, does not matter. It will be delicious in both cases. Red bell pepper enriches color scheme gives an appetizing look to the dish.

Ingredients:

for 2 kg of cucumbers we need:

• carrots - 500 gr.
• sweet bell pepper -500 gr.
• onion - 500 gr.
• garlic - 7 cloves
• hot hot pepper -1 pc.
• vegetable oil - 100 gr.
• vinegar 9% - 100 gr.
• salt - 50 gr.
• sugar - 100 gr.

Recipe for cucumbers for the winter with seasoning for Korean carrots

According to this recipe, Korean-style cucumbers can be rolled up for the winter in jars, and if desired, you can eat immediately after cooking.

Ingredients:

for 2 kg of cucumbers we need:

• carrots - 500 gr.
• garlic - 7 cloves
• vegetable oil - 125 gr.
• vinegar 9% - 125 gr.
• seasoning for Korean carrots - 1 tbsp. l.
• salt - 50 gr.
• sugar - 100 gr.
• dill - bunch

That's all for today. Stay tuned for more Korean food recipes.

Huge cucumbers often grow in the garden, which few people like to eat. To find use for a rich harvest, we suggest preparing a Korean-style cucumber salad. The appetizer turns out to be unusual, tasty and none of the guests will guess that main product- slightly yellowed fruits of cucumbers.

Korean-style cucumbers for the winter

At minimum quantity products come out amazing palatability a snack that will delight until the next summer season. Cucumbers can be prepared using fruits of any size and degree of maturity.

Ingredients:

• sugar - 130 g;
• cucumbers - 1700 g;
• red pepper;
• carrots - 550 g;
• sunflower oil - 120 ml;
• vinegar - 120 ml (9%);
• seasoning for carrots in Korean - 12 g;
• salt - 55 g;
• garlic - 12 cloves.

Cooking:

1. Trim the peel and edges of the washed cucumbers. For overgrown specimens, remove the core. Cut into half rings.
2. Grate carrots using Korean grater. Chop the garlic cloves. Mix with cucumbers.
3. Pour in oil. Salt. Sprinkle with seasoning and sugar. Add vinegar. Mix. Insist 5 hours.
4. Divide into containers. Cover with lids. Place a towel at the bottom of the pot. Arrange banks. To fill with water. Sterilize. It will take 25 minutes. Do not sterilize longer than this time, otherwise the vegetables will become unappetizing.
5. Remove banks. Roll up.

In order for the cooling process winter preparations walked more slowly, cover the containers on top with a warm blanket.

with carrots

This variation is reminiscent of traditional pickled cucumbers, but the addition of spices helps to make the appetizer fragrant and surprisingly tasty.

Ingredients;

• black pepper - 20 peas;
• cucumbers - 4200 g small-fruited;
• vinegar - 220 ml (9%);
• carrot - 560 g;
• salt - 2 tbsp. spoons;
• dill umbrellas - 1 pc. in each container;
• garlic - 7 cloves;
• sugar - 210 g;
• seasoning for carrots in Korean - 15 g;
• vegetable oil - 240 ml.

Cooking:

1. Cut the cucumber into quarters. Chop carrots.
2. Salt. Pour in sugar. Sprinkle with seasoning. Pour in the oil, then the vinegar. Mix. Insist 5 hours.
3. Sterilize jars and lids.
4. Put umbrellas in the container. pour classic pepper peas. Add chopped garlic cloves. Lay out the pickled vegetables. Pour in the remaining marinade. Roll up.

Vecha, or Korean-style cucumber with meat, could well be an independent dish applied to the second. But the sharpness, which, in turn, causes appetite, classifies the dish as an appetizer. However, for those who follow the figure, it is worth considering high calorie content dishes. After all, among the vegetables there is also meat. Thus, nutritional value snacks higher than simple salad- one hundred and fifty calories. Korean cuisine very popular in Russia. Since the refugees from the DPRK arrived in the country, it has been winning the hearts and stomachs of the local population more and more. 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. Recipe backed by photos and reviews experienced chefs, see below.

Ingredients

Not all "exotic" dishes require overseas delicacies to prepare. Vecha, for example, in its composition has exclusively familiar ingredients, which 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. As the reviews say, 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 will also need 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. Known even vegetarian option kimchi (salad) - without meat. You can add some Korean carrots to the composition. 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 in relation to beef tenderloin: like 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 in the cucumbers add a mixture of peppers, sugar and vinegar essence. 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

Special wok pan - perfect tableware for preparation of salad "Korean-style cucumbers with meat". At its bottom, the middle is thin, and closer to the sides it thickens. This is in order for different products temperature was not the same. You need to cook for a wok for a very big 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 vegetable side dish". Add soy sauce and fry for another two 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.