Korean technology for preparing snacks has long been liked by our compatriots. Such dishes with their spicy and piquant taste successfully emphasize any side dish, always fall at the table, both everyday and festive. They are good as a snack for alcohol. Most often, beets or carrots are cooked with this method, less often mushrooms. Do you know that cucumbers can be made in Korean? This is an incredibly delicious dish! Your household will be delighted and ask for supplements!
Option "Summer"
In summer, of course, the abundance of vegetables and the fact that you can make salads from them are happy, but sometimes you want something salty. In this case, cucumbers in Korean will come to the rescue. We take a kilogram of fresh cucumbers, wash them and cut them into cubes. We put the workpiece in a saucepan or bowl, add a teaspoon of salt (only not “extra” and not iodized, ordinary cooking), mix with small cubes and leave for 20 minutes to make the juice stand out. After time, the liquid will need to be drained. Now is the time for garlic: 4-5 cloves, pass through a garlic squeezer or chop finely and finely, add a teaspoon of ground red pepper to the bowl and add 2 tablespoons of soy sauce. Now future cucumbers in Korean can be set aside, but you need to get a pan, pour 4-5 tablespoons of sunflower oil on it, wait until it warms up well, and then pour 1 spoonful of sesame seeds there. Do not worry, the color of the seeds will change, as it should be. Sesame with oil is sent to a bowl with a workpiece, mix everything thoroughly and give an hour or two to be nourished. As you can see, this is a very simple recipe, cucumbers in Korean can safely stand in the refrigerator for several days. Only it is better to store them in a closed container, such as a container with a lid, so that the spicy aroma does not spread to all other products and dishes.
Option "Winter"
Another great recipe for the New Year's table is Korean cucumbers for the winter. We take a kilo of juicy carrots, peel and rub on a special “Korean” grater with a long thin straw. To it we add 4 kilos of cucumbers, previously washed and cut into circles or small cubes. There we put 4-5 garlic cloves and seasoning intended for cooking Korean carrots. For this portion, it will be optimal to use 1 sachet of 15 g, although more can be. Thoroughly mix all the ingredients in a bowl and set aside. Time to cook the marinade: a glass of oil (refined sunflower) and the same amount of table vinegar are combined with a glass of sugar and 100 grams of salt. Add to the bowl, mix again and send to cool, insist. You can’t put such cucumbers in the refrigerator in Korean, they can be pickled from 5 to 24 hours. Then you need to put the mixture in clean jars, sterilize for 10-15 minutes, roll up the lid.
Wrap preservation and leave to cool completely. For such a salad, large ripe specimens are quite suitable, but they should be cleaned of a rough, thick peel. For mixing, it is better to use plastic or enameled dishes.
Enjoy your meal!