Korean cucumbers for the winter: 7 recipes for a variety of familiar dishes

Korean cucumbers with soy sauce

food52.com

Ingredients

• 1 long cucumber;
• 1 tablespoon soy sauce;
• 2 tablespoons rice vinegar;
• 1 tablespoon sugar;
• ½ teaspoon ground red hot pepper (ideally kochukaru);
• ¼ teaspoon sesame seeds;
• 2-3 green onions along with the white part.

Preparation

Cut the cucumber into thin slices.
Pour a mixture of soy sauce, rice vinegar and sugar over them. Add pepper and sesame seeds and stir. You can use more pepper if desired. Chop the onion, add to the salad and mix again.
Serve immediately or let sit for 10-15 minutes.

Korean cucumbers with onions and garlic

mykoreankitchen.com

Ingredients

• 1 medium cucumber;
• 1 tablespoon coarse salt;
• ¼ onion;
• 1 tablespoon flakes or ground red hot pepper (ideally kochukaru);
• 1 teaspoon rice vinegar;
• 1 teaspoon sugar;
• 1–2 cloves of garlic;
• 1 teaspoon sesame seeds.

Preparation

Divide the cucumber into thin slices, sprinkle with salt, stir and leave for 15 minutes. Cut the onion into thin strips. Mix hot pepper, vinegar, sugar, chopped garlic and sesame seeds.

Place the cucumbers in a sieve and rinse under cold water. Dry the circles with a paper towel. Mix cucumbers with onions and prepared dressing. Place the dish in the refrigerator for 30 minutes.

Preparing Korean cucumbers for the winter with mustard

Cucumbers according to the recipes of the housewives of the “Country of Morning Freshness” most often include spices and garlic, but sometimes you can find another interesting ingredient - mustard. It will add spice to the dish.

Ingredients:

• Cucumbers – 4 kg.
• Garlic – 1 head.
• Mustard powder – 2 tbsp. l.
• Ground hot pepper – 2 tbsp. l.
• Salt – 100 gr.
• Granulated sugar – 200 gr.
• Vegetable oil – 1 tbsp.
• Vinegar 6% – 1 tbsp.

Algorithm:

1. It is advisable to take the smallest cucumbers with thick skin and consistency. Soak for 3 hours. Rinse with a brush. Trim the ponytails. Can be cut lengthwise.
2. Peel the garlic. Rinse, grate or crush using a press.
3. Mix garlic with oil, vinegar, add spices, mustard, sugar and salt to the marinade. Stir and pour over cucumbers. Again stand for 3 hours.
4. This recipe requires extensive sterilization. First you need to sterilize the containers themselves. Then place cucumbers in each, pour marinade so that it covers the fruits completely.
5. Place the filled jars on a cloth in a large saucepan. Add water. Bring it to a boil.
6. Leave for 10 minutes for half-liter containers, 20 minutes for liter containers.
7. Roll up. After cooling, go cold.

Household members can only wait patiently for the hostess to call for a tasting of cucumbers - crunchy with a sharp, incomparable taste!

Korean cucumbers with onions, garlic, soy sauce and sesame oil

Maangchi YouTube channel

Ingredients

• 1 long cucumber;
• ½ onion;
• 1–2 feathers of green onions along with the white part;
• 2 cloves of garlic;
• 2 tablespoons soy sauce;
• 2 teaspoons red hot pepper flakes (ideally kochukaru);
• 2 teaspoons sesame oil;
• 2 teaspoons sesame seeds;
• 1 teaspoon sugar.

Preparation

Divide the cucumber in half lengthwise and cut into half circles at an angle. Chop the onions into thin strips, chop the green onions and garlic.

Add soy sauce, pepper, oil, sesame seeds and sugar to the prepared ingredients. Mix the salad thoroughly.

Whole stuffed cucumbers in Korean style

lakshmi-777.yandex.ru/Depositphotos.com

Ingredients

• 10 small cucumbers;
• 2 tablespoons salt;
• 1 carrot;
• 1 onion;
• a few green onions;
• 5 cloves of garlic;
• 2 tablespoons red hot pepper flakes;
• 1 tablespoon paprika;
• 1 tablespoon brown sugar;
• 1 tablespoon sesame seeds + for sprinkling;
• 3 tablespoons fish sauce;
• 60 ml water.

Preparation

Cut the cucumbers lengthwise, without bringing the knife all the way through. Turn it over and make another similar cut. Each cucumber will be divided into four parts. Salt the vegetables inside and out and leave for half an hour.

Cut the carrots into thin strips, add chopped onions and green onions and chopped garlic. Add hot pepper, paprika, sugar and sesame seeds, add fish sauce and water and mix well.

Rinse the cucumbers inside and out and pat dry lightly with a paper towel. Fill them with the prepared mixture, let it sit for 30 minutes and garnish with sesame seeds.

Korean cucumbers with carrots

YouTube channel JAMILA AMIN

Ingredients

• 5–6 medium cucumbers;
• 1 carrot;
• a few feathers of green onions;
• 5 cloves of garlic;
• 50 ml vegetable oil;
• 1 tablespoon paprika;
• 1–2 small hot peppers;
• salt - to taste;
• 2 tablespoons soy sauce;
• 1 tablespoon vinegar 9%.

Preparation

Cut the cucumbers into large cubes. Grate the carrots using a Korean carrot grater. Add coarsely chopped green onions and chopped garlic to the vegetables.

Heat oil in a frying pan over medium heat. Throw in paprika and hot pepper, cut into thin rings. Stir and add to vegetables along with butter.

Season with salt, soy sauce and vinegar and mix thoroughly. Place the salad in the refrigerator for a couple of hours.

Step-by-step recipe for preparing cucumber and carrot salad in Korean for the winter

A salad prepared according to the proposed recipe can be stored for a long time at room temperature (after all, not everyone has a cool cellar for storing preparations). This is achieved through high-quality sterilization.

Ingredients:

• Cucumbers – 1.5 kg.
• Carrots – 3 pcs.
• Garlic – 1 head.
• Sugar – 2 tbsp. l.
• Vinegar 9% – 100 ml.
• Salt – 2 pinches.
• Korean spices – 2 tbsp. l.
• Vegetable oil – 50 ml.

Cooking process:

1. To make a delicious salad, choose small young cucumbers so you can cook them without peeling them.
2. Wash the cucumbers well and chop into medium strips. Be sure to remove the cucumber juice from the chopped cucumbers with a paper towel.
3. Wash and peel the carrots. Grind it on a special Korean grater; if you don’t have one, then grate the carrots on an ordinary coarse grater.
4. Place the chopped vegetables in a large bowl.
5. Peel the garlic and chop it in a garlic grinder.
6. Prepare the marinade to pour over the vegetables. To do this, mix vegetable oil, vinegar and all the spices well in a small container. Add garlic and finely chopped herbs to the marinade.
7. Pour the resulting marinade over the prepared vegetables and leave to marinate for 12 hours, stirring them occasionally.
8. After this time, place the pickled vegetables in sterile jars and pour the remaining juice on top.
9. Sterilize the salad in a multicooker for 30 minutes in the “Cooking” mode.
10. Immediately roll up the finished salad with lids. Cool the jars upside down.

Your salad will be very juicy and aromatic. Bon appetit!

Korean cucumbers with meat, pepper and cilantro

YouTube channel “Natalia Kim”

Ingredients

• 10 small cucumbers;
• salt - to taste;
• 250 g beef;
• 1 red bell pepper;
• ½ onion;
• 100 ml vegetable oil;
• 2 teaspoons ground red hot pepper;
• 3 cloves of garlic;
• ½ teaspoon ground coriander;
• ½ teaspoon sugar;
• ½ teaspoon ground black pepper;
• ½ teaspoon sesame seeds;
• 2 tablespoons soy sauce;
• 2 tablespoons vinegar 9%;
• ½ bunch of cilantro.

Preparation

Cut the cucumbers into large cubes. Add some salt, mix with your hands and leave for 30–40 minutes.

Cut the meat and bell pepper into strips, and the onion into small pieces.

Heat the oil in a frying pan over medium heat and fry the beef until lightly browned. Add the onion and sauté until translucent. Then add the bell pepper and cook for another 2-3 minutes. Add salt, hot pepper and chopped garlic and stir.

Drain any juice from the cucumbers. Add coriander, sugar, black pepper, sesame seeds, soy sauce, vinegar, fried meat and vegetables and chopped cilantro. Mix well and refrigerate for 1-2 hours.

Korean-style cucumbers recipe for the winter “You’ll lick your fingers”

The following recipe is somewhat similar to traditional pickling of cucumbers, but a large number of herbs and spices make the dish very aromatic, spicy and incredibly tasty.

Ingredients:

• Fresh small-fruited cucumbers – 4 kg.
• Black peppercorns – 20 pcs.
• Dill in umbrellas - 1 pc. for each container.
• Vegetable oil – 1 tbsp.
• Garlic – 1 head.
• Vinegar (9%) – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Salt – 2 tbsp. l. (with a slide).

Algorithm of actions:

1. Cut the cucumbers lengthwise into 2 or 4 parts, place in enamel containers (metal containers without enamel are not recommended, since the vitamins in them are quickly destroyed).
2. Sprinkle salt and sugar on top, pour over vegetable oil and vinegar. Mix carefully, trying not to crush the cucumbers. Leave to marinate for 3-4 hours, shaking occasionally.
3. Sterilize containers. At the bottom of each, first put an umbrella of dill, then 3-4 peppercorns, garlic, best passed through a press.
4. Next, place the fruits tightly, pour in the remaining marinade (with the released juice).
5. Place the filled jars in a container with warm water for sterilization. Boil.
6. Let stand for 15 minutes for half-liter jars, 20 for liter jars. Cork.

Open it in winter, enjoy the amazing taste, and mentally thank the Koreans for the great recipe!

Korean cucumbers with carrots for the winter

fukume/Depositphotos.com

Ingredients

• 2 kg of cucumbers;
• 500 g carrots;
• 50 g salt;
• 1 head of garlic;
• 100 g sugar;
• 20 g seasoning for Korean carrots;
• 100 ml vinegar 9%;
• 100 ml vegetable oil.

Preparation

Cut the cucumbers into cubes. Grate the carrots for the Korean version, then sprinkle with some salt and shake with your hands.

Chop the garlic, add the remaining salt, sugar, seasoning, vinegar and oil and mix. Combine the cucumbers with carrots, pour in the marinade and stir again. Leave covered for a couple of hours, stirring occasionally.

Place over low heat, bring to a boil and simmer for 15 minutes. Distribute the salad into sterilized jars, pour the marinade to the very top, and roll them up. Turn it over, wrap it in something warm and let it cool. Store in a cool, dark place.

Tips for preparing cucumbers the Korean way

Korean cuisine has gained popularity in Russia. But many dishes are perceived by us as a curiosity that can be tried only from time to time. We often order these culinary delights at catering establishments. But some recipes are quite doable with your own hands at home. Therefore, it is worth trying out alternative recipes based on the taste preferences of other people. And although seaming using cucumbers is relevant for Russia every year, Korean variations are something unusual.

Cucumber salad

Korean cucumbers for the winter are a kind of salad or appetizer that can be eaten immediately after cooking or rolled into jars. The duration of their storage depends on the sterilization performed. There are now many ways to sterilize glass containers. If previously everyone used one standard method - over steam, now this is available even using a microwave. Sterilization time depends on the method and size of the jars. For example, a 500 ml jar is sterilized over steam for 10-15 minutes, and a liter jar for 20 minutes.

An important point in the safety of rolled up dishes is the tightness after closing the jars with lids. For their long-term storage, you need not only well-sterilized jars, but also sterile iron lids, which are screwed on with a special tool. To check the tightness, there is also one favorite method for housewives - turning the twisted cans upside down. Subsequent storage of the cans is carried out in a cool place. It doesn’t have to be dark; a refrigerator will do. But the banks take up a lot of space in it.

Preparing jars for our preparations

You can do without sterilization, but the jars still need to be washed thoroughly. And it is better to use not only soap solutions, but also soda. It is recommended to wipe the inside of the jars dry.

You can eat these cucumbers as a snack or as an addition to the main dish. They will go well with fish, red and white meat, as well as side dishes. Korean cucumbers go especially well with potatoes for the winter.

Korean cucumbers with carrots and peppers for the winter

YouTube channel “Recipe Collection”

Ingredients

• 1 kg of cucumbers;
• 250 g bell pepper;
• 1 small hot pepper;
• 250 g carrots;
• 1 head of garlic;
• 50 g sugar;
• 25 g salt;
• 15 g seasoning for Korean carrots;
• 60 ml vinegar 9%.

Preparation

Cut the cucumbers into cubes, bell peppers into large strips, and hot peppers into very small strips. Grate the carrots using a Korean carrot grater. Chop the garlic.

Add sugar, salt, seasoning and vinegar to the vegetables and mix thoroughly. Leave covered for 3 hours. Stir the contents periodically.

Place the salad in sterilized ½ liter jars. Place them in a pan covered with a thick layer of cloth. Cover the preparations with lids and pour enough water into the pan so that it reaches the hangers of the jars.

Place over moderate heat and bring the water to a boil. Sterilize for 20 minutes, roll up and turn over. Cover with something warm, cool and store in a cool, dark place.

Recipe for cucumbers with Korean carrot seasoning

The recipe is for 2 500 ml jars. The salad requires sterilization, but it can be stored in a cool place for a long time.

What ingredients will be needed?

Grocery list:

• Korean seasoning – 1 tbsp. l.;
• garlic – 6 cloves;
• cucumbers – 1 kg;
• granulated sugar - 2 tbsp. l.;
• pepper mixture (ground) – 0.5 tsp;
• salt – 50 g;
• mustard (seeds) – 1 tsp. l.;
• vinegar - ¼ part of a faceted glass;
• carrots – 2 pcs.;
• salt – 25 g;
• vegetable oil – 50 ml.

Step-by-step cooking process

This method of preparing snacks is simple.

Cucumbers are aromatic, crispy, and can be stored for a long time:

1. To begin with, the fruits should be cut into circles and placed in a bowl where they will marinate.
2. Next, the carrots must be turned into sticks, and then sent to the cucumbers, like chopped garlic.
3. Now you should add all the bulk ingredients - pepper, seasoning, salt and everything else. Stir everything well.
4. Pour vinegar and oil into the cucumber-carrot mixture. The future salad should be mixed again and left to infuse for 4 hours.
5. Then the cucumbers must be placed in clean, sterile jars and filled with the marinade that was formed from the vegetables.
6. Place a napkin in a large pan. It is necessary to place filled containers on it and pour water to the level of the hangers of the cylinders.
7. When the water boils, the canned food must be sterilized within 10 minutes. Then they should be rolled up under the lids and covered with a thick terry towel or blanket. They should cool completely under it.

Rules for serving the dish

The spicy appetizer is served with meat products - smoked hams, chicken thighs or pork belly. It goes well with any potato or rice dish.