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 simple recipe for the winter, in case you've already started stocking up, and then we'll move on to a snack that you can cook and eat today.
Instant Korean cucumbers for the winter without sterilization
Preparations for the winter are good because you do not need to wait for this very winter to open a jar. In fact, this is a reserve in case you need to urgently organize a snack and there is no time to cook. Then just open the jar and put the contents on a serving plate. The snack is ready.
Ingredients:
- Cucumbers - 2 kg
- Carrots - 0.5 kg
- Sugar - 100 g
- Salt - 50 g
- Vegetable oil - 25 ml
- Vinegar 9% - 30 ml
- Ground black pepper - 1/2 tsp
- Coriander - 1/2 tsp
- Garlic - 3-4 cloves
- Ground chili pepper - to taste
Cooking:
1. Cooking the marinade. In a small saucepan, mix sugar, salt, spices (pepper and coriander), vegetable oil and vinegar.
2. Put the saucepan on medium heat, bring the mixture to a boil and cook it for a couple of minutes, stirring constantly. Then turn off the stove, cover the saucepan with a lid and leave for 10 minutes.
3. Rub the carrots on 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 onion.
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 slice 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, coriander and ground pepper. 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. perfect time pickling - 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, rub carrots on a Korean grater, add chopped garlic and seasoning for Korean carrots.
3. Salt, sugar, hot pepper and vinegar are sent next. Last pour vegetable oil, well heated in a frying pan.
Be careful with salt - some carrot seasonings contain more than enough.
Stir and the salad is ready. Bon Appetit!
Step-by-step recipe for making appetizers with bell pepper
Very simple and very light salad fast food. 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 pepper chili on request
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 super recipe cucumbers in Korean 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? The truth is universal recipes for all occasions? You want it for the winter, you want it right away.
If you liked the idea of cooking cucumbers in Korean, then you will be interested to know that I will dedicate the next collection 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.
Hello dear readers! The sunset season is in full swing, which means it's time to try cooking cucumbers according to new recipes, very unusual, but at the same time delicious.
In general, there is great amount recipes for preparations from cucumbers. What they don't do with them. The most common options are considered and.
There is also a very wide variety, both standard in their preparation and not quite. Previously, we have already considered. Today I would like to consider options for cooking cucumber salad prepared in Korean style.
Such a dish as Korean cucumbers entered our lives relatively recently, but it rightfully takes its place in the list of delicious and irreplaceable snacks.
There are a lot of ways to pickle such cucumbers, and some of them use unexpected ingredients that cannot leave any of your guests and relatives indifferent. So let's get started.
The most delicious Korean cucumber recipe without sterilization
The first recipe I want to present to your attention is a recipe that will not take much time to prepare.
It's like recipes regular salads, which we used to preserve for the winter, as it will need to be boiled a little. But finely chopped cucumbers in combination with carrots and seasoning will pleasantly surprise you with taste and aroma.
Ingredients:
- cucumbers - 2 kg
- carrots - 500 g
- garlic - 1 piece
- sugar - 100 g
- salt - 50 g
- seasoning for Korean carrots (paprika, red hot pepper, coriander) - 20 g
- vinegar 9% - 100 ml
- vegetable oil - 100 ml.
Cooking:
1. We cut clean cucumbers arbitrarily, for example, into thick straws. If cucumbers with large seeds are too overgrown, then it is better to remove them. We also remove the rough skin.
2. We rub fresh carrots on a Korean grater, lightly salt to make it a little softer.
3. Squeeze the garlic into a separate bowl, add the remaining salt, sugar and seasoning for Korean carrots. Add oil and table vinegar, mix thoroughly.
4. Put the carrots to the cucumbers, distribute them with your hands, pour over the marinade and mix well again.
5. Cover the dish and leave for 2-3 hours to extract the juice. In the meantime, prepare jars and lids.
Banks my baking soda without detergents and sterilize over steam or in the oven, as you are used to. We simply boil the lids in water for about 3 minutes.
After an hour and a half, put the cucumbers on the stove, bring to a boil and cook for 15 minutes, stirring occasionally. Cucumbers should warm up and change color.
6. hot salad put in jars and pour marinade to the very top, twist and cool under a blanket upside down.
7. It remains only to wait for winter and enjoy the most delicious Korean salad. Bon Appetit!
Korean-style cucumbers with seasoning for Korean carrots
Most recipes for this dish contain seasoning for Korean carrots, and this recipe is no exception.
It will take a little more time to prepare such an appetizer, since the salad, after we move it into jars, will need to be sterilized, but such a dish can be stored for a long time in a cool place and delight your household delicious in the winter cold.
Ingredients:
For 2 half-liter jars we need:
- Cucumbers - 1 kg
- Carrots - 2 pieces ~ 200-250 g
- Garlic - 6 cloves
- Sugar - 50 g
- Salt - 25 g
- Mustard seeds - 1 teaspoon
- A mixture of ground peppers - 0.5 teaspoon
- Seasoning for carrots in Korean - 1 tablespoon
- Vinegar 9% - 50 ml
- Vegetable oil - 50 ml.
Cooking:
1. Cut the cucumbers into circles and transfer them to a container in which we will marinate them, for example, in a saucepan.
2. Next, three or cut the carrots into strips and add it to the cucumbers. Mince the garlic here as well. Pour salt, sugar, mustard seeds, ground pepper and seasoning for carrots in Korean. We mix everything thoroughly.
3. Pour vinegar and vegetable oil, mix again and leave to marinate for 4 hours.
4. During this time, we will sterilize the jars and boil the lids. After 4 hours, mix the cucumbers again and put them in jars. Cucumbers need to be well compacted and pour the allocated marinade.
5. Now the cucumbers need to be sterilized. To do this, put a napkin in a saucepan, put jars and pour water to the level of the shoulders of the jar.
6. Put the pan on the fire, bring water to a boil and sterilize for 10 minutes from the moment of boiling. Then we roll up the lid and put it under the covers until it cools completely.
Store finished blanks in a dark, cool place.
Korean-style cucumbers without carrots - you will lick your fingers recipe
This is very interesting snack. Depending on your preferences, it can be made as very spicy, medium spicy or slightly spicy.
Dry adjika will add sharpness of taste, and sunflower oil combined with coriander and garlic seeds, it will make the dish very fragrant and rich.
Ingredients:
- cucumbers - 1 kg
- coriander seeds - ½ teaspoon
- dry adjika - 1 teaspoon
- garlic - 1 head
- seasoning hops - suneli - 1 teaspoon
- salt - 1 teaspoon
- sugar - 1 teaspoon
- sunflower unrefined oil- 2 tablespoons
- vinegar 9% - 1 tablespoon
On a note! Instead of dry adjika, you can use red ground pepper.
Cooking:
1. First of all, you need to grate the cucumbers with thin straws. This can be done with a Korean carrot grater.
2. After the cucumbers are grated, add coriander seeds to them ...
... hops-suneli, dry adjika.
3. Put salt and sugar. Garlic needs to be peeled, finely chopped and added to cucumbers.
4. Pour sunflower oil and vinegar into it. Now you need to mix everything thoroughly.
5. We close our dish with a plate and hold for about 1-2 hours under a slight oppression.
6. Our cucumbers are ready, such an appetizer can be stored in the refrigerator for several days, but I think that such an appetizer will not last long in the refrigerator.
Video on how to make the most delicious Korean-style cucumbers for the winter
And here is another way to prepare pickled cucumbers. The difference from previous recipes is that the lettuce is put raw in jars, and only then boiled in a saucepan with hot water.
It turns out quite spicy and very appetizing. Look!
A quick Korean cucumber recipe:
Ingredients:
- cucumbers - 1 kg
- carrots - 250 g
- salt - 1.5 teaspoons
- sugar - 1.5 teaspoons
- vegetable oil - 80 ml
- sesame - 1 tablespoon
- soy sauce - 2 tablespoons
- vinegar 9% - 2 tablespoons
- 1/3 tsp red hot pepper (or a piece of fresh) - 1/3 teaspoon
- ground coriander - ½ teaspoon
- garlic - 3-5 cloves
- black pepper - to taste
- cilantro greens (or dried)
Cooking:
1. Peeled carrots need to be grated on a grater for Korean carrots. Add 1 teaspoon of sugar and ½ teaspoon of salt to the carrots, mix well and leave for 30 minutes.
2. Cut the cucumbers into thin slices.
3. Add a teaspoon of salt to the cucumbers and mix, leave for 30 minutes.
4. Drain the juice from the cucumbers, add the remaining ½ teaspoon of sugar, mix and transfer to a dish with carrots.
5. Peel and finely chop the garlic and add to the cucumbers.
6. In a very hot melted butter in a pan, add sesame seeds, crushed coriander seeds and ground red pepper.
7. Mix everything well in a pan and remove from heat so that the spices do not burn. Pour the contents of the pan over the cucumbers.
8. Add vinegar, soy sauce and mix thoroughly, you can also add fresh cilantro.
9. Once again, gently mix everything. Cover the appetizer with a lid and send it to the refrigerator for 2 hours.
That's all for today. I hope that all the recipes will please you and you will certainly use them more than once. Good luck with your preparations, see you soon. Till!
Many people love Korean salads, they are prepared from various vegetables, combined with spices and seasonings.
Eastern cuisine has long gained popularity all over the world due to its rich taste, low calorie content and low cost of dishes.
Today I will show you how to cook delicious, spicy and moderately in just 5 minutes. spicy snack from fresh cucumbers.
To prepare such a snack, we need:
List of ingredients:
- 1 kg. cucumbers
- 1 carrot
- 1 red bell pepper
- 25 gr. Sahara
- 25 gr. vegetable oil
- 30 gr. 6% vinegar
- 50 gr. soy sauce
- 2 cloves of garlic
- 0.5 tsp red hot chili pepper
- 1 tsp sesame
- 1 tsp salt
Korean-style cucumbers with carrots and peppers - a step by step recipe:
To begin with, let's take care of the cucumbers, which I washed in advance.
Cut off the ends on both sides, cut the cucumber lengthwise into 2 parts, and then across.
Pieces are approximately 7 cm long.
We cut each part into 3-4 identical sticks.
Thus, we cut all the cucumbers and transfer them to a separate bowl.
Sprinkle the cucumbers with salt, mix well and set aside for a few minutes so that they slightly let the juice flow.
In the meantime, prepare the rest of the vegetables.
I got one red Bell pepper, which was previously cleaned by removing seeds and partitions.
Cut it diagonally into thin long strips.
Alternatively, instead of pepper, you can use onions or green onions.
We rub the carrots on a special grater for Korean carrots, if there is no such grater, cut it into thin strips.
It remains to grate the garlic, chop it in a way convenient for you, chop, grate or squeeze through a press.
Our cucumbers stood and slightly let the juice go, drain it.
Pour chopped sweet peppers, carrots, garlic into a bowl with cucumbers, pour vinegar, soy sauce, add sugar, vegetable oil, hot chili pepper flakes and sesame seeds.
It remains to mix everything thoroughly.
Our Korean-style cucumbers are ready, we send the bowl to the refrigerator for 30 minutes so that the appetizer is cooled and well soaked.
You can store this snack in the refrigerator for a week, in a tightly closed container.
Put the finished cucumbers on a plate, sprinkle with fried sesame seeds and serve.
Crispy, spicy pickled cucumbers will be a great addition to the festive table or any everyday meal.
Wish Bon appetit!
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Korean cucumbers with carrots and peppers - video recipe:
Korean-style cucumbers with carrots and peppers - photo:
The festive table should always be plentiful not only with hot dishes, but also fragrant snacks. Cucumbers in Korean – great dish relevant in any company at any time. Whether it's a warm sunny summer or the coming winter, Korean Cucumber Salad will not leave anyone unattended with its juicy refreshing aftertaste. And most importantly, one of the main advantages of this vegetable snack considered ease of preparation. That is why we will teach you how to cook this appetizer right now!
- Required Ingredients for the appetizer salad:
- Cucumbers - 500 g,
- Soy sauce - 1 tbsp. a spoon,
- Vinegar - 1 tbsp. a spoon,
- Black and red ground pepper - 1/3 teaspoon each,
- Salt - 1/2 teaspoon,
- Sesame - 1 tbsp. a spoon,
- Garlic - about 4 cloves
- Vegetable oil - 2 tbsp. spoons.
To prepare this Korean salad First of all, we need cucumbers, sesame seeds and garlic. In addition, this appetizer should be supplemented with vinegar, red pepper, salt, and vegetable oil (5 tablespoons). If some ingredients are missing, feel free to go to the store. Vegetables should be bought fresh - one kilogram, we choose more garlic: we will need to divide it into four cloves. One tablespoon of salt, two of soy sauce and 1/2 teaspoon of red pepper will suffice.
Spicy fast food cucumber salad
We insist on cucumbers.
First of all, we need to prepare main ingredient for further preparation. To do this, put them in a colander and rinse several times under running water. warm water. When most of the liquid comes off the cucumbers, put them on a wooden board, cut off the tips with a knife. Then, in a cross way, we do not completely cut lengthwise into 2 halves, then these halves into 2 more - as a result, 4 parts are obtained.
Each part now needs to be cut across into small pieces, transfer to a deep plate, add salt to taste. Then mix thoroughly, let them brew for about 20 minutes.
Well, in the meantime, it is necessary to proceed to the preparation of an important ingredient of this spicy dish - garlic.
Garlic preparation.
Dividing the vegetable into four cloves, first of all, it is necessary to peel the husk with a simple knife and rinse under lightly warm water. The next step is to chop the cloves into smaller slices (you can do this again with a knife or garlic cloves if your kitchen set has one) and transfer to a plate.
Final part. Cooking cucumbers in Korean.
If you remember, we let our cucumbers brew for twenty minutes. Now we need to transfer them to a sieve so that excess water is drained from them or simply drained of excess liquid. And then we can start the main activities! Add red and black hot peppers in the indicated proportions, then Korean sauce and vinegar, mix thoroughly until we get a homogeneous mass.
Among other things, We need to prepare sesame seeds. To do this, put a frying pan on the burner at medium power, fill it with vegetable oil. We are waiting for it to heat up enough, turn off the stove and add the prepared sesame seeds.
Within a few seconds, it should turn golden brown. To do this, constantly mix it with a wooden spatula and carefully monitor the changes. As soon as we have achieved the desired result, we shift the contents along with the oil into a bowl with the main ingredient, again mixing everything until a homogeneous mass.
The last step is to add ready-made garlic to the dish, mix everything thoroughly again, wrap cling film(v last resort, plastic bag) and put vegetable salad in the refrigerator, letting them cool for half an hour.
That's all! At the end of the time, you can submit spicy salad in Korean as great appetizer with unique taste and necessary this species spicy dishes. It is advisable to transfer them to a beautiful salad bowl. In addition, Korean-style cucumbers can be eaten in Everyday life. They are suitable for any occasion and will perfectly complement your table!
Cooking Tips: As sesame, if you do not have one, you can use sesame oil. A couple of drops will be enough. Remember that each cucumber should be with small seeds inside. Hint: they often have an elongated thin shape. The appetizer can stand in a cool place for no more than two or three days, given that it should be in a tight closed jar. Vinegar provides preservative properties. You can roast sesame seeds without oil, just like stirring the seeds with a spatula. Then add them to the already prepared, chopped cucumbers, and only then heat the oil and pour into the dish. Korean-style cucumbers do not have to be spicy! They will not lose their unique qualities if you are careful with hot pepper. Therefore, the dish is also suitable for those who have problems with the digestive system. In addition to garlic, you can also add onion half rings, experiment with any ingredients if you like them and think they will complement the dish! And the last piece of advice: in traditional Korean dishes often use a burning mixture consisting of garlic, as well as hot coarsely ground pepper. Therefore, you can first make this mixture, called “yangneom” by Korean chefs, and then add it to the dish.
That's right, easy and simple to prepare delicious snack from fresh vegetables or any other spicy Korean cucumber salad which will please everyone without exception.
And that's not all! We bring to your attention a couple of simple and original recipes instant pickled cucumbers Asian style just as spicy and delicious.
Chinese pickled fresh cucumber salad Believe it or not, there is an even simpler and fast way cooking. A minimum of effort, products and time - the snack is already on the table, and the guests are already crunching and asking to share their amazing secret with you delicious salad from cucumbers.
Alternatively, this salad can be improved and served as a special hearty snack, which will eclipse the taste of all others. You ask how? Yes, everything is extremely simple and clearly described in a step-by-step recipe with detailed photos.
Korean-style vegetables have become very popular among winter preparations. Unlike other salads and pickles, they are spicy, crispy and very fragrant. Great option both for everyday food and for the festive table. Especially if it's cucumbers. They are very good in this dish. Who tried, he will understand me. And those who hear about it for the first time - be sure to try it.
Right now you have a unique opportunity to cook Korean blank. As a precaution, I am preparing 2 times as many canned snacks for the winter to eat right now. Because the aroma when insisting is such that it is impossible to resist. Tasting is not complete with one piece, hands are reaching out to take more.
Right now we will cook some recipes that I think are some of the most delicious. Fast, tasty and very easy!
Cucumber salad for the winter with Korean carrots
original and very delicious preparation for winter meals and more. It can be eaten the very next day after preparation. If you preserve it in sterile jars and seal it hermetically, it will stand all winter. Crispy cucumbers are perfectly complemented by spicy carrots. Look what a beauty!
Ingredients:
- kilogram of cucumbers;
- 2 carrots;
- a head of garlic;
- seasoning for marinating vegetables in Korean;
- bunch of dill.
For marinade:
- half a liter of water;
- a tablespoon of salt;
- 2 tablespoons vegetable oil;
- 2 tablespoons of sugar;
- lavrushka and allspice to taste;
- 4 tablespoons of apple cider vinegar.
Cooking steps:
1. Cucumbers need to be soaked in cold water. For this, 2-3 hours are enough. But it's better to leave it overnight. This procedure is especially necessary for those vegetables that were harvested from the bush more than a day before cooking.
2. Peel and grate the carrots with a special nozzle. You can cut with a knife, but it will be more difficult.
3. Send chopped garlic (whole head) and spices to it. Mix. We got a carrot in Korean. We will not insist on it, as this will happen already in the bank. Set aside while we prepare the cucumbers.
4. Cut the cucumbers into thin slices. It won't be easy to do this with a knife. Therefore, it is better to use a vegetable peeler. She cuts the slices thinly and it will be easy to roll them into a roll.
Be sure to check the cucumbers for bitterness. If you prepare a snack with bitter vegetables, the taste will be spoiled.
5. Sterilize jars for snacks and boil lids in water for 15 minutes. This is an important criterion for any blanks.
6. Boil the marinade with the addition of all the other ingredients from the list, except for the oil. Taste, you may not be enough salt or vinegar. After boiling, immediately remove from heat.
7. Let's get to the fun part - wrapping cucumber "rolls". Put a little carrot on the cucumber plate, along the bottom edge. Now gently roll up the roll. Do this with all the cucumbers and carrots. After wrapping, send the rolls immediately to the jar.
8. On top, you can put those cucumbers that remained in the process of slicing. Lay out the rolls tightly, pressing against each other. Place 1 sprig of dill on top.
9. Pour oil into each jar and pour brine. Seal lids tightly and turn upside down. At this stage, you need to check them for leaks. If you notice the marinade leaking, you need to urgently re-tighten the lid.
10. Cover with a warm towel or blanket all night. In the morning you can clean the basement.
Cucumber slices in Korean for the winter
To diversify the choice of pickled cucumbers for the winter, cook them according to this recipe. They are spicy, crispy and very tasty. Every year I close a few jars for the winter and very rarely do they survive until the New Year. It's very tasty!
Ingredients:
- half a kilo of carrots;
- 2 kilos of cucumbers;
- 1 tablespoon minced garlic;
- 50 grams of salt;
- half a glass of sugar;
- half a glass of oil;
- half a glass of vinegar;
- a teaspoon without a hill of black pepper powder;
- a pinch of red pepper.
Cooking steps:
Before cooking, it is better to soak cucumbers in water for at least 3 hours.
1. Cut off the tails of the cucumbers. Be sure to test for bitterness. Such fruits should not fall into the jar, otherwise the workpiece will be spoiled. Eating such marinushki is unpleasant. Cut the checked fruits into 4 parts, and then in half again. Thus, one cucumber will be divided into 8 parts. Larger, overgrown vegetables can be cut into smaller pieces.
2. Cut carrots into thin strips. A Korean vegetable grater is perfect for this.
3. In a large bowl, with an enamel coating, without chips or cracks, combine carrots, cucumbers and all other components from the list. Mix thoroughly with your hands and cover. In this form, the salad should “rest” for 4 hours. During this time, the marinating ingredients will do their job. Vegetables will give juice and will be infused in natural brine.
4. Pickled vegetables look exactly like this. It's too early to eat them. They will "reach" right in the banks.
5. Let's start packing. Arrange all the vegetables in clean jars and evenly pour the resulting brine. There is no need to clog at this stage. Simply cover with lids. Put in a pot of water to sterilize. Boil for 10 minutes after boiling.
From the declared amount of products, two 700 gram and one half-liter cans are obtained.
6. Carefully remove the jars from boiling water, cork and set upside down. For the full effect, at night you need to wrap them in an old jacket or just a warm towel. The next morning, you can put the jars in storage.
Korean winter cucumber salad recipe
If you have your own garden, then you have probably come across the presence of overgrown cucumbers. This recipe will just help eliminate such a crop, with benefit and taste. We will chop this salad finely, so appearance vegetables doesn't matter. It turns out very tasty and juicy. Can be served with any side dish.
Ingredients:
- 1 kilogram of cucumbers (weight is indicated already chopped);
- 200 grams of carrots;
- 6 cloves of garlic;
- half a glass of vinegar;
- 3 tablespoons of granulated sugar;
- half a glass of vegetable oil;
- a tablespoon of salt;
- 10 grams of spices for Korean carrots.
Cooking steps:
1. Grate carrots and cucumbers with a special nozzle for Korean vegetables.
Cucumbers, especially overgrown ones, need to be rubbed only to the seeds. The straw from the core will not hold its shape and will soon turn into gruel. These leftovers can be used in other dishes. Therefore, the weight indicated in the list was already measured without taking into account these residues.
2. Add the garlic passed through the press to the vegetables. Send everything else here as well. Mix with clean hands and remove under the film, in the refrigerator for exactly a day. During this time, it is recommended to mix the mass several times. But, if the vegetables have released a lot of juice, enough to immerse the entire mass, this is not necessary.
3. Arrange the salad along with the juice in clean jars. Cover with lids.
Since we will sterilize the salad in jars, it is impossible to clog with lids. Otherwise, during the boiling process, they may explode. Therefore, it is enough just to cover them.
4. Boil in water for 10 minutes. Then carefully take them out and roll them up. Turn over and cover overnight.
Jars are ready to move to the cellar after cooling.
Video - Korean-style cucumbers for the winter
When I first got acquainted with this recipe in practice, I realized that I needed to close such an appetizer more. In order to have at least something left to roll up for the winter, I have to cook it based on 5 kilograms of cucumbers. After all, after marinating, such an aroma spreads through the kitchen that it is unrealistic to resist. Try it. Hope you like it too!
There are many recipes for cucumbers in Korean. All of them are tasty and fragrant. I want to remind you that you can cook them all year round. Usually, for cooking not for the winter, an appetizer can be served a day after slicing. Vinegar must be added regardless of the planned shelf life.
In our family, such yummy scatters without a trace. They are especially good with mashed potatoes or meat garnish. For example, with a barbecue, they simply leave with a bang.
do you like Korean vegetables? What methods and recipes did you like the most? If you haven’t tried this appetizer yet, then you need to fix it. I am sure you will definitely like it. After all, it is impossible to resist when this aroma hovers around the house and someone nearby crunches such a cucumber.
