Korean cucumbers, the recipe of which we will discuss later, are very spicy and fragrant. This appetizer is perfect for a family dinner. You can do it in different ways. Someone cooks Korean-style cucumbers for the winter, and someone makes them for instant use.
Korean cucumbers: a recipe for cooking
Cooking this appetizer is effortless. The only inconvenience is that after processing the cucumbers, it takes time for the salad to infuse and become usable.
What foods are needed to make Korean cucumbers? The recipe for this snack recommends the purchase of:
- fresh cucumbers are not very large - about 1 kg;
- soy sauce - 2 large spoons;
- refined oil - 2 large spoons;
- garlic cloves - 3-4 pcs.;
- table salt - at the discretion;
- table vinegar - a large spoon;
- sesame seeds - a large spoon;
- ground chili pepper - a pinch.
We process vegetables
How to cook cucumbers in Korean? The recipe for this appetizer requires only fresh and supple vegetables. After all, if you buy already limp cucumbers, then the salad will not crunch and it will turn out not very tasty.
If the vegetables you have purchased are bitter, then it is better to peel them. Otherwise, you can leave it.
After choosing the right cucumbers for a Korean snack, put them in a deep bowl and soak in cold water (for ¼ hours). Next, the vegetables must be thoroughly washed, cut off the navels and chopped into bars or rings.
Sesame Roasting
The recipe for Korean cucumbers for the winter will be presented below. Now I want to tell you about how such an appetizer should be made for instant use. To do this, put the sesame seeds in a pan, pour refined oil and quickly fry. In this case, the product should change in color, but not burn.
Final stage
After the cucumbers are processed, they should be covered with salt, mix and leave aside for 20 minutes. It is recommended to drain the stand out juice, and add soy sauce, table vinegar and chili to the vegetables. After mixing the ingredients, grated cloves of garlic and fried sesame should be laid out on them. In this form, vegetables should be kept in the refrigerator for 2 hours, and then presented to the table.
Step-by-step recipe: Korean salad of cucumbers and carrots
If you want to diversify your menu, we recommend preparing a Korean salad with carrots for the winter. This appetizer is perfect for a festive table, especially if you plan to drink alcoholic beverages.
So what foods are needed to make Korean style cucumbers? A recipe with a photo for the winter will be presented right now. For him we need:
- fresh elastic cucumbers - 3 kg;
- juicy fresh carrot - 500 g;
- garlic cloves - 2 heads;
- table vinegar 9% - 5 large spoons;
- sea salt - to taste;
- white sugar - ½ cup;
- refined oil - 250 ml;
- seasoning intended for the preparation of Korean carrots - apply to taste.
Component Preparation
How to cook cucumbers in Korean? A winter recipe without sterilization requires the use of fresh and supple vegetables. They must be thoroughly washed, cleaned, if necessary, and then ground on a Korean grater. In addition, the heads of garlic should be freed from the husk and all the cloves crushed.
Mixing ingredients
After chopping vegetables and garlic, they must be combined in one bowl and mixed well. Next, they need to add sugar, refined oil, salt, table vinegar and seasonings. In this form, the ingredients should be left at room temperature for exactly one day. At the same time, they can be pressed against oppression. For even distribution of spices, vegetables are recommended to be mixed periodically.
Banking
How to store cucumbers in Korean? A winter recipe with carrots requires the use of glass jars. They should be filled with pickled vegetables, and then tightened with lids and sent to the refrigerator. As such, spicy Korean salad can be stored for several months.
Korean salad sterilization
If you want to place the filled jars not in the refrigerator, but in the cellar or underground, then before laying out the vegetables, the jars with lids are recommended to be sterilized. Also, rolled-up containers must be put in the multicooker bowl and set the “multi-cook” mode for 10 minutes. Over time, jars of hot Korean salad should be removed and wrapped in a blanket. In this form, the appetizer is recommended to withstand until they are frozen. Before use, the salad should be cooled, put in a bowl and served with a hot dinner and a slice of bread.
Cooking a Korean salad with meat and cucumbers
How are cucumbers cooked in Korean? The meat recipe will be presented right now. For him we need:
- fresh elastic cucumbers - 0.8 kg;
- table salt - 1/3 of a dessert spoon ;
- veal without fat - about 500 g;
- onions - 2 small heads;
- sweet pepper red (Bulgarian) - 1 pc.;
- garlic cloves - 3 pcs.;
- sweet chili sauce - a large spoon;
- white sugar - a pinch;
- ground coriander - a pinch;
- soy sauce - 4 large spoons;
- grape vinegar - 3 large spoons;
- Refined oil - use for frying (optional).
We process components
To prepare such a salad, you need to wash the cucumbers well, and then cut them into long slices. You should also chop onions and sweet pepper in half rings. As for fresh veal, it must be cut into long sticks.
The process of pickling cucumbers
After cutting the cucumbers, they should be folded into a deep bowl, salt and leave aside for half an hour. Next, you need to squeeze the vegetables slightly, and pour the accumulated juice. Ground coriander, chili sauce, sugar and grated cloves of garlic must be added to them.
Cooking meat in a pan
In a deep saucepan over high heat, quickly fry the slices of veal. As soon as the moisture evaporates, onions must be added to the meat. It is recommended to cook these ingredients before softening the vegetable. After that, they should pour soy sauce and lay out the sweet pepper. Having mixed all the components, they must be dumped hot on the cucumbers.
After 5-7 minutes, you can taste the salad. If necessary, salt and other spices should be added to it.
How to store and serve Korean salad with meat and cucumbers?
After preparing the cucumber salad with meat, it must be covered with cling film and left in a cool place until completely cooled. Next, a savory and satisfying snack should be put in a container with a lid and sent to the refrigerator. You can eat such a dish on the same day that it was cooked, or after a few days. However, storing it for longer than 5 days is not recommended. Otherwise, the meat will deteriorate, which will entail negative consequences.
What and how to use Korean salads with cucumbers? Sterilization value
Now you know how to cook a hot Korean snack with carrots, cucumbers and meat. You can eat this salad with bread or a second hot lunch. In addition, some housewives often add it to some goulash. With it, the second dish is more aromatic, tasty and spicy.
If the Korean snack has not been sterilized, then it should be stored only in the refrigerator. Moreover, it must be eaten within a few days.
To increase the shelf life of such an appetizer, it is recommended to add table vinegar and hot spices to it. Thanks to them, Korean salad will last much longer.
If you want to enjoy this dish all the coming winter and spring, then it is better to sterilize it. By the way, in this case, the salad does not have to be stored in the refrigerator. It can be placed in the underground, cellar or pantry.