Hi all! Summer is in full swing, everyone is probably already preparing seasonal vegetables. We ate a lot of fresh cucumbers and wondered what else we could do with them?
Of course, anything. But the choice settled on Korean-style cucumbers. This dish is for lovers of spicy, crispy and sweet and sour. Such a snack will very quickly disappear from your table, because in combination with meat or fish food, it’s just a bomb. It entered our lives relatively recently, but it already occupies first place among the irreplaceable and popular snacks.
Today in this article we will look at the most delicious and fastest recipes for preparing cucumbers in Korean. If you follow all the tips and proportions presented below, then success is guaranteed.
Korean quick-cooking cucumbers for the winter without sterilization
The good thing about preparing for the winter is that you don’t have to wait until winter to open the jar. Essentially, this is a reserve in case you need to urgently organize a snack and don’t have time to prepare. Then simply open the jar and place the contents into a serving plate. The appetizer 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
Preparation:
1. Prepare the marinade. In a small saucepan, mix sugar, salt, spices (pepper and coriander), vegetable oil and vinegar.
2. Place the saucepan over 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. Grate the carrots on a Korean grater, cut off the tails of the cucumbers and cut them into cubes. Combine vegetables in one bowl.
4. Add 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 tightly so that they begin to produce juice.
5. Put the marinade back on medium heat, bring it to a boil and pour it directly into the boiling water over the cucumbers and carrots. Mix.
6. Place the Korean-style cucumbers in well-washed (preferably with soda) and thoroughly dried jars and close with clean lids.
This preparation should be stored in the refrigerator. Shelf life - up to 4 months.
If you want the preparation to last until spring, then the jars and lids must be sterilized before filling.
Secrets of preparing Korean cucumber salad for the winter - tips from chefs
To make a delicious dish, use the following recommendations from chefs for preparing Korean cucumber salad for the winter:
- adjust the spiciness of the finished Korean snack yourself using a large number of spices, reducing or adding pepper, garlic cloves, seasonings;
- diversify the spicy appetizer by adding bell pepper, white cabbage, zucchini, eggplant, beans;
- for a more pleasant sour taste, pour Korean-style vegetables with juicy peeled tomatoes chopped in a blender;
- after infusion, you don’t have to squeeze out the juice, but put the mixture in jars along with the marinade;
- The ends of cucumbers must be cut off.
Quick preparation of Korean cucumbers 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
- Onions - 35 g
- Green onions - 10 g
- Garlic – 10 g
- Soy sauce - 3 tbsp.
- Red chili pepper - 2 tsp.
- Vegetable oil - 3 tsp.
- Roasted sesame seeds - 3 tsp.
- Sugar - 2 tsp.
Preparation:
1. The cooking process is really very simple. Wash the cucumbers and cut them into half rings. We cut the onion into the same half rings, only very thin. Chop the garlic or pass it through a press. Combine ingredients in one bowl.
2. Add soy sauce, vegetable oil and spices: sugar, ground red pepper and chopped green onions.
There is no need to add salt, since soy sauce is already salty.
3. Mix everything thoroughly, then add sesame sauce and mix again.
4. Korean cucumbers are ready. You can eat them right away, but it’s better to let them sit for 15 minutes in the refrigerator.
Bon appetit!
Description of preparation:
Korean cucumbers are a delicious, spicy dish or snack that doesn't require much effort.
The only inconvenience is that Korean-style cucumbers need an hour or two to be completely ready to eat. By the way, I want to immediately warn you that when you prepare oil with sesame seeds, be sure to make sure that the sesame seeds do not burn. I wish you good luck and bon appetit! Purpose: For lunch / For dinner / For a holiday table / Inexpensive Main ingredient: Vegetables / Cucumber Dish: Appetizers Geography of cuisine: Korean / Asian Diet: Vegetarian food
Korean-style crispy cucumbers with carrots: the most delicious recipe
Now let’s add traditional carrots to the recipe. This option can be called classic.
Ingredients:
- 1 kg cucumbers
- 250 g carrots
- 1.5 tsp. salt
- 1.5 tsp. Sahara
- 80 ml vegetable oil
- 1 tbsp. l. sesame
- 2 tbsp. l. soy sauce
- 2 tbsp. l. vinegar 9%
- 1/3 tsp. red hot pepper (or a piece of fresh)
- 1/2 tsp. ground coriander
- 3-5 cloves of garlic
- Black pepper - to taste
- Green cilantro (or dried)
Preparation:
1. Grate the carrots on a Korean grater, add half a teaspoon of salt and sugar to it, knead it with your hands and leave to marinate for 15-20 minutes.
2. Cut the cucumbers into cubes, mix with a teaspoon of salt and leave to release the juice for 15-20 minutes.
3. Then drain the released liquid from the cucumbers, place them in a bowl with carrots, add the remaining teaspoon of sugar and add chopped garlic.
4. Heat the vegetable oil in a frying pan and when it becomes hot, pour sesame seeds, coriander and ground pepper into the frying pan. Lightly fry and pour it over the cucumbers.
5. Add vinegar, soy sauce, cilantro (optional) and mix thoroughly.
6. Cover the salad with film and put it in the refrigerator to marinate for 30 minutes.
Ready. Bon appetit!
This salad tastes better the longer it sits. The ideal marinating time is 2 hours.
Cucumbers with zucchini
- Time: 180 minutes.
- Number of servings: 12 persons.
- Calorie content of the dish: 68 kcal per 100 g.
- Purpose: for a snack.
- Cuisine: Asian.
- Difficulty: medium.
A hearty and healthy assortment of vegetables with a spicy taste will be useful for decorating a festive table. If the housewife doesn’t know what to make from a huge variety of vegetables, you can choose this recipe - it combines several types of vegetables at once, which make an excellent tasty dish. Tomato puree, which can easily be replaced with tomato paste or fresh tomatoes, adds piquancy to it.
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Ingredients:
- cucumbers – 3 kg;
- zucchini – 2 pcs.;
- onions – 2 pcs.;
- carrots – 4 pcs.;
- garlic – 4 cloves;
- salt – 20 g;
- water – 3 tbsp.;
- vinegar - 1 tbsp.;
- tomato puree – 200 g;
- sugar – 100 g;
- mixture of chili and black peppers – 20 g.
Cooking method:
- Sprinkle the cucumber slices with salt and set aside for two hours.
- Peel the zucchini, cut into cubes, mix with onion rings and grated carrots.
- Add chopped garlic to fresh vegetables.
- Mix water with marinade ingredients and boil.
- Pour the vegetable mixture into the hot marinade and boil.
- Divide the mixture into jars, compact, and roll up.
Cucumber salad with Korean carrot seasoning
To save time and not have to bother with different seasonings, you can just take Korean carrot seasoning. It will turn out just as delicious.
Ingredients:
- Cucumbers - 2-3 pcs.
- Carrots - 1-2 pcs.
- Garlic - 4-5 cloves
- Ground red pepper - 1 tsp.
- Salt - to taste
- Vinegar (6%) - 1-2 tsp.
- Vegetable oil - 4-5 tbsp. l.
- Sugar - 1 tsp.
- Korean carrot seasoning - 1 tsp.
Preparation:
1. Using a vegetable cutter, cut the cucumbers into the thinnest petals. This will make the snack not only tasty, but also original.
2. In the same plate, grate the carrots on a Korean grater, add chopped garlic and seasoning for Korean carrots.
3. Salt, sugar, hot pepper and vinegar are added next. Lastly, pour in vegetable oil, well heated in a frying pan.
Be careful with salt - some carrot seasonings contain more than enough of it.
Mix and the salad is ready. Bon appetit!
Recipe for spicy cucumbers with mustard
Spicy cucumbers are delicious. This finger-licking appetizer goes well with main courses.
To prepare you will need:
- 4 kg of cucumbers;
- a glass of oil;
- a glass of vinegar and sugar;
- a stack of salt;
- two tbsp. garlic, ground pepper and mustard seeds.
This volume of products will yield 4 liters. Here's how to prepare the dish:
- The main ingredient should be cut into rings. Alternatively, cut diagonally.
- You should add salt, sugar, spices, garlic and vinegar to the cucumbers.
- The mixture must be left for three hours so that the vegetables are saturated with the marinade.
- Place in sterile jars and sterilize for 15 minutes.
The salad is made not only with seasoning, but also with onions or peppers. Sweet peppers must be cut into rings.
Step-by-step recipe for making appetizers with bell peppers
A very simple and very easy quick salad. An excellent alternative to regular summer salads with cucumbers and tomatoes.
Ingredients:
- 9 small cucumbers
- 1 medium carrot
- Half red and half yellow bell pepper
- 2 cloves garlic
- 1 tsp salt
- 2 tbsp. soy sauce
- 1.5 tbsp. 6% vinegar
- 2 tbsp. vegetable oil
- 0.5 tbsp Sahara
- 1 tbsp. toasted sesame seeds
- Small hot chili pepper, optional
Preparation:
1. Cut the cucumbers into slices, add salt, mix and leave for 15-20 minutes.
2. Then add to them the bell pepper, cut into strips and the carrot, grated on a Korean grater.
3. Next comes garlic passed through a press, chopped chili pepper and fried 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. Stir and place the salad in the refrigerator to marinate for at least 30 minutes, or better yet, a couple of hours.
Ready. Bon appetit!
