Korean cucumbers with carrots is a tasty and light dish. You can cook it from fresh vegetables, or you can make winter preparations. From our article you will learn some interesting recipes, as well as tips for their implementation.
Korean style carrots for winter
This spicy dish can be prepared from simple or overgrown cucumbers, carrots and garlic. The salad differs in the way of slicing, when the vegetables are turned into thin straws. For this purpose, it is best to use a special Korean carrot grater. And if it is not, then you can cut the vegetables with a special knife or a peeler. How to cook Korean cucumbers with carrots for the winter:
- Take two and a half kilograms of fresh cucumbers, wash them and cut off the “buttocks”.
- Wash and peel three large carrots.
- Grate vegetables (seeds from cucumbers should be left).
- For marinade, mix 125 ml of 9% vinegar, a quarter cup of sugar, 125 ml of vegetable oil, a tablespoon of salt (with a slide) and seasoning for Korean carrots (15 grams).
- Combine the carrots and cucumbers in a small bowl or bowl, add the peeled and chopped garlic (one head) to them. Pour the marinade over the salad and mix.
- Put the bowl in the refrigerator for a day, covering it with cling film. Remember to mix vegetables periodically.
When the right time has passed, put the salad in sterilized jars and fill them with the allocated juice. Screw or roll lids, flip containers with vegetables and cover them with a blanket. Keep your workpieces in a cool place.
Korean carrot seasoned cucumbers
If you like Korean dishes, then pay attention to the following recipe:
- Wash four cucumbers and cut into small cubes. Then they need to be put in a bowl, salt and leave for half an hour.
- Peel one red onion and cut into half rings.
- Crush two cloves of garlic with a knife and chop randomly.
- To prepare the dressing you need to take two tablespoons of sesame seeds and fry them in a dry pan for several minutes. After that, combine them with one tablespoon of soy sauce, add half a spoon of red pepper, a teaspoon of sugar, one or two tablespoons of vinegar, as well as prepared garlic.
Mix cucumbers with onions, pour them with sauce and send in the refrigerator for 20 minutes.
Spicy snack for the winter
This simple dish is made from the simplest vegetables, but it turns out surprisingly tasty. You can serve it with meat, fish or poultry. It’s very simple to make Korean-style carrot cucumbers for the winter:
- Thoroughly wash 200 grams of carrots and a half kilogram of fresh cucumbers, peel and grate Korean salads.
- Peel eight or ten cloves of garlic and chop using a press.
- Combine the prepared ingredients in a deep bowl, cover them with two tablespoons of sugar, seasoning for Korean carrots and add a spoonful of salt.
- Pour half a glass of vinegar and half a glass of odorless vegetable oil into the salad. Stir the vegetables and let them marinate at room temperature for eight hours.
- Arrange the salad in pre-sterilized jars, fill with the allocated juice and tighten the lids.
Do not forget to turn containers with vegetables and wrap them in warm clothes. When the jars have cooled, put them in the refrigerator or cellar.
Korean carrot cucumbers
Here is another recipe for a savory snack. So, we cook cucumbers with carrots in Korean. The recipe is as follows:
- Peel and grate five or six carrots on a special grater.
- Finely chop the fresh herbs and two pods of pepper.
- Wash and slice three kilograms of fresh cucumbers.
- Mix half a glass of sugar with half a glass of sunflower oil, a glass of vinegar and three tablespoons of salt.
- Stir prepared foods with marinade and place them under oppression for 12 hours.
Pour the resulting brine into jars and put the salad in the same place. Sterilize containers 15 and roll up the lids.
Korean Fresh Cucumber Salad
Try a light and bright salad of the simplest vegetables during lunch. To cook Korean cucumbers with carrots, you will need:
- Peel the three medium carrots and cut them into long strips using a vegetable cutter or a special grater.
- Put the vegetables in a bowl, pour half a teaspoon of vinegar essence, add salt, ground pepper and half a teaspoon of sugar.
- Mix carrots or remember with your hands to stand out juice. After that, cover it with a lid and move it to the side so that it can marinate.
- Cut two large fresh cucumbers into thin and long strips, and then add to the carrots along with three chopped cloves of garlic.
- Peel, cut into half rings and fry one onion in vegetable oil.
- Season the salad with soy sauce, mix it with onions and let it brew.
After a while, arrange the cucumbers in Korean with carrots on plates and serve.