Cucumber kimchi

Carrots cooked in Korean have long become a frequent guest on the Russian table. It is put on sandwiches, in salads and rolls, and served as an independent snack. Today, the popular Korean salad Kimchi (or Kimchi) is ready to fight for the love of Russian gourmets. It should come as no surprise that this salad has many different recipes. Each national dish, when entering another country, undergoes changes. Kimchi is an incredibly tasty salad that deserves to become another of your signature snacks.

Fresh cucumber kimchi: what is it?

Panchan appetizer (banchan, banchhan or panchan) is the general name for appetizer salads in Korean cuisine. Cucumber kimchi is one of the many popular Korean salads called panchang. Panchang, a Korean appetizer, is typically served in the middle of the table in a communal bowl, unlike Korean soups and Korean spicy rice, which are served in individual portioned bowls.

Panchahans include japchae, Korean-style kimchi made from Chinese (Chinese) cabbage. A well-known and favorite homemade preparation for the winter - Korean-style carrots - is one of the panchchans. Recipes for Korean cuisine - quick Korean carrots with natural seasoning, Korean seaweed marinated with vinegar, spicy cucumbers and winter zucchini salad - spicy panchchan snacks.

How to make cucumber kimchi

The recipe for making cucumber kimchi for the winter consists of available products; preparing spicy cucumber kimchi is simple and quick. For cucumber kimchi you will need: fresh cucumbers, carrots, green onions, spicy ingredients - garlic and red hot pepper.

In the winter, kimchi cucumbers, in the absence of crispy lightly salted cucumbers, serve as a tasty substitute and homemade homemade salad appetizer for mashed potatoes, oven-baked chicken with potatoes. Oi Sobagi is a delicious complement to chicken with a crispy skin without potatoes.

Quick Cucumber Kimchi is reminiscent of spicy pickled cucumbers, but marinated with carrots, onions and garlic in Korean Kimchi sauce.

Korean cucumber kimchi: recipe with photos

Oi Sobagi's quick cucumber kimchi recipe includes traditional Korean salad ingredients. To add heat when making kimchi, Koreans typically use red pepper flakes.

Serving: 2

45 min

50 kcal per 100 g

Ingredients

cucumbers suitable for pickling (small, with a minimum of seeds and thin skin, NOT greased with wax) – 2-2.5 kg;
sea salt – a quarter cup (60 g) + 2 tbsp;
chives – 150 g (can be replaced with wild garlic or onions);
green onion – 4-5 stalks;
ground chili pepper – 1-5 tbsp;
sugar - a quarter glass;
garlic - 1 head.

How to cook

Wash the cucumbers and dry them lightly with a paper towel. Trim the edges and cut each cucumber into 4 parts: in half, and then cut each half horizontally.
Place the sliced cucumbers in a large bowl and add a quarter cup of sea salt. Mix with your hands so that the salt evenly covers the cucumbers. Set aside for at least three hours. The cucumbers should “shrink” during this time.
After three hours, wash and cut the chives and green onions into pieces of arbitrary length (if desired, you can leave the feathers longer or, on the contrary, shorter). We peel the head of garlic, separate it into cloves and chop it with a knife or pass it through a garlic press.
When the cucumbers are salted, drain them through a colander. DO NOT WASH, but only drain the released liquid.
In a large bowl, combine cucumbers, chili powder, sugar, garlic, 2 tbsp. salt and both types of onions. Gently mix with your hands, after wearing clean rubber gloves.
Transfer to a plastic container or glass jar, close with a lid and leave at room temperature for 24-36 hours. The waiting time depends on how quickly we want to eat the kimchi and how long we plan to store it. To eat kimchi right away, leave it for 36 hours or a little longer, until fully cooked. To keep kimchi longer, after 24 hours we put it in the refrigerator until ready.

Korean cucumbers with soy sauce and sesame seeds

This appetizer can be prepared in advance before the start of the feast.

During this time, the salad will be saturated with all the spices.

What ingredients will be needed?

List of required ingredients:

cucumbers – 8 – 9 fruits;
ground red pepper – 1 tbsp. l.;
olive or sunflower oil – 40 ml;
sesame seeds – 25 g;
garlic – 3 – 4 cloves;
salt – 20 g;
soy sauce – 2.5 tbsp. l.

Step-by-step cooking process

This salad is prepared very quickly:

Cucumbers must be washed in cold water, their tails cut off and chopped into small strips or cut into circles.
Next, the chopped vegetables should be placed in an enamel or plastic bowl, salted, mixed, and left for 15 - 20 minutes. until the juice appears.
Then the resulting liquid must be drained.
Pour the sauce into the cucumber slices, add pepper and salt.
Add sesame seeds to the oil heated in a saucepan and fry them for 2 minutes.
And then the oil-sesame mixture must be put into the future salad and sprinkled with finely chopped garlic.
All ingredients will be mixed. Next, you need to wrap the container with cling film or cover with a lid.
Then the bowl is placed in a cool place for at least 2 hours.

What can I add?

Instant Korean cucumbers with the addition of sesame seeds can easily be made more spicy and spicy by preparing them a little differently. For example, add onions cut into half rings, hot pepper, as well as a small bunch of parsley and cilantro. It is also allowed to pour in 2 - 3 tsp. vinegar 9%. But you don’t have to use oil at all.

Rules for serving the dish

This delicious cucumber salad goes perfectly with round and crushed potatoes, as well as rather heavy meat dishes. For example, fried or stewed pieces of pork and beef. Also, such an appetizer can be served separately or with sliced ham.

Korean-style cucumbers with meat: the most delicious recipe

Korean-style cucumbers with meat, instant recipe - the most delicious appetizer for lovers of Korean cuisine and a hearty meat salad with fresh cucumbers and hot seasonings. Fried meat with cucumbers, seasoned with red pepper, garlic and soy sauce is not a shame to serve to guests on the festive table.

Spicy cucumbers with meat in Korean style on the New Year's table will take pride of place among meat and vegetable snacks, or will be included in the number of independent dishes. We suggest you try making Korean cucumber kimchi with meat using this simple and tasty recipe.

Ingredients

fresh cucumbers - 2 long, 3 short cucumbers;
beef – 400 g fresh pulp;
ground red chili pepper – 1 tbsp;
bell pepper – 1 pc.;
garlic – 3 cloves;
onion – 1 pc.;
soy sauce – 5 tbsp;
vegetable oil – 4 tbsp;
table vinegar – 2 tbsp;
ground coriander – 1 tsp;
sugar – 0.5 tsp;
salt – 1 tsp.

Preparation

Cut the cucumbers into cubes 5 centimeters long.
Transfer the vegetables to a bowl, salt the cucumbers and leave for 20 minutes.
Cut the meat and sweet pepper into thin strips, and the onion into half rings.
Drain the juice from the cucumbers and squeeze the cucumbers with your hands. Season with coriander, hot pepper and sugar. Add garlic, passed through a press, to the salad mixture.
Heat a frying pan with vegetable oil over high heat. Fry the prepared meat.
As soon as the meat is browned, add onion and soy sauce to the pan. Stir and fry for no longer than 3 minutes.
Transfer the fried meat and vegetables onto the cucumbers, add sweet peppers and pour vinegar over them.
Let it brew for 5 minutes, stir and serve the aromatic cucumber kimchi with Korean meat on the table.

Korean cucumbers with mustard without sterilization

Instant Korean cucumbers with the addition of mustard have a spicy taste and are especially piquant.

Korean cucumbers with mustard without sterilization.

A good option for the winter.

What ingredients will be needed?

For the recipe you will need:

carrots – 500 g;
sunflower oil – 80 ml;
garlic – 5 cloves;
salt – 2 tbsp. l. (with a slide);
red sweet and hot pepper powder – 5 g each;
cucumbers – 2 kg;
vinegar (9%) – 70 ml;
mustard beans – 10 g;
sugar – 4 tbsp. l.

Step-by-step cooking process

The recipe is quite simple, everything is done very quickly:

The cloves must be passed through the garlic clove. Washed cucumbers should be cut into pieces.
Next, the carrots must be chopped on a Korean grater or cut into strips using a knife.
Place all vegetables in a large stainless steel pan. The rest of the ingredients should also be sent here. They need to stand for about a little more than 1.5 hours.
The vegetable mixture is simmered over low heat. It needs to boil. Then the container should be immediately removed from the stove.
Next, cover the pan with a lid and leave for 4 hours. Then the finished salad should be packaged in jars.
The resulting marinade must be boiled and poured over the vegetables. Containers should be sealed immediately.

What to add?

Gherkins are very suitable for such a dish. You can also take mustard powder instead of grains and add black peppercorns - 4 - 5 pcs.

Rules for serving the dish

The preparation can be enjoyed as a separate dish. It is also good in combination with pilaf, other cereals or mashed potatoes and pasta.

The appetizer will perfectly complement oven-baked or outdoor-cooked meat.

Quick Cucumber Kimchi

Cooking Oi Sobagi - cucumber kimchi at home is quick; fruits of any variety are suitable for the Korean dish, but the cucumbers must be fresh and hard.

You can replace fish sauce in the recipe with Worcestershire, or use soy sauce in the same amount, adding a teaspoon of table vinegar and salt to taste.

Ingredients

cucumbers – 1 kg;
salt – 2 tbsp;
green onions - 10 feathers;
onions - 1 onion;
carrots – 1 pc.;
garlic – 4-5 cloves;
medium hot red pepper flakes – 1 tbsp;
sugar – 1 tsp;
sesame seeds – 1 tbsp;
water – 50 ml;
fish sauce – 3 tbsp.

How to cook

For O-i Sobaga, wash the cucumbers, cut each cucumber lengthwise into four parts, not reaching the tail about 1 cm. On the whole cucumber, you should get cross cuts along the cucumber, which we will stuff with green onions and a vegetable spicy mixture.
We transfer the vegetables into a bowl and sprinkle the cucumbers with salt and try to pour the salt inside the cuts.
Leave the pickled cucumbers for 20 minutes, give it time to salt and start filling.
Cut the green onions into large pieces no larger than 3-5 cm.
Cut the onion into two parts and chop each into half rings or thin feathers.
Chop the garlic with a knife without using a garlic press.
We cut the carrots into the thinnest strips; for beautiful and quick chopping, you can use a Korean carrot grater.
To dress the Korean salad, mix fish sauce, hot pepper flakes and sugar in a bowl. Add water and sesame seeds to the dressing.
Combine the chopped vegetables (without cucumbers) and dressing, mix thoroughly so that the vegetables are evenly covered with sauce and pepper.
Drain the released juice from the lightly salted cucumbers and rinse them in a colander under cold water to remove excess salt.
Fill the cucumbers with a filling of a spicy mixture of vegetables and seasonings. Spread the remaining filling on top of the cucumbers and fill the slits in the cucumbers. Quick Korean cucumber kimchi is ready.

Sprinkle the stuffed cucumbers with sesame seeds, and crispy kimchi can be served immediately as a snack. Cucumber kimchi is best eaten freshly prepared; quick cucumber kimchi, as a rule, is not intended for long-term storage. The snack can be stored in a jar in the refrigerator for no longer than a week.

According to Korean cooking technology, a real Korean-style cucumber kimchi appetizer should have a spicy aroma, a pungent taste, and the vegetables and cucumbers in the finished salad should remain slightly salted and crispy.

But in Korean cuisine there are exceptions to the rules - white cabbage kimchi for the winter, recipes for kimchi from cucumbers for the winter with onions and carrots.

Korean cucumbers in tomato

You can even use overgrown fruits for such a dish.

After all, they will be stewed in tomato juice, which means they will be well preserved.

What ingredients will be needed?

You need to prepare:

tomatoes – 500 g;
cucumbers – 1 kg;
seasoning for Korean carrots – 1 tsp;
salt – 28 g;
vegetable oil – 100 ml;
granulated sugar – 4 tbsp. l.;
fresh bell pepper – 2 pcs., hot capsicum – ½ fruit;
vinegar (9%) – 200 ml;
garlic - 1 head.

Step-by-step cooking process

Preparation will not take much time:

Clean cucumbers need to be cut into slices, or you can grate them on a coarse grater for Korean carrots.
Sweet and hot peppers should be cut into rings, having previously cleared them of seeds and stalks.
Tomatoes must be cut crosswise. Then they need to be immersed in boiling boiling water, and then immediately sent under running cold water. Next, the fruits should be peeled.
Now the tomatoes need to be cut into slices and chopped in a blender.
Peeled garlic is turned into pulp.
All prepared ingredients except vinegar must be placed in a pan, which is placed on the stove. Then turn on the heat and wait until the vegetable mixture boils.
After boiling, reduce it and simmer the cucumbers for 30 minutes. stirring them constantly.
Now you need to pour in the vinegar and boil for about 5 more minutes. And only after this can the pan be removed from the stove.
The hot snack should be placed in sterilized jars and rolled using a canning machine.
The containers must be turned upside down and placed on a towel. They should be covered with a blanket, under which they should remain for a day.

Rules for serving the dish

A salad with tomatoes goes great with pasta and rice. It is served with round boiled potatoes, as well as all kinds of meat dishes - baked pork, chicken. The appetizer is also very tasty as a separate dish.