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Korean-style cucumbers - the best recipes for an oriental instant dish. Delicious snacks during the cucumber season: learn how to cook spicy cucumbers in Korean

Good afternoon friends!

Korean cucumbers - another spicy one home preparation, which is prepared simply, quickly and turns out just as amazingly tasty as.

The main ingredients of this dish are cucumbers, carrots and seasoning. Adding tomatoes, bell peppers, mustard and other spices at your discretion will only enhance and add a lot of flavor and make the appetizer more appetizing.

Such salads can be eaten immediately after preparation, or left for the winter.

Korean cucumbers. The most delicious recipe with carrots for the winter

Ingredients:

carrots - 500 gr.
garlic - 1 head
vegetable oil - 125 gr.
vinegar 9% - 15 gr.
hot capsicum - 1 pc.
salt - 50 gr.
sugar - 100 gr.

Preparation:

In this delicious recipe you will learn how to quickly prepare real Korean cucumbers with carrots. To make the cucumbers crispy, fill them with cold water and leave for 3-4 hours. If they have just been collected from the garden, it is enough to keep them in water for 1-2 hours.

We wash the cucumbers, cut off the butts on both sides and cut them into medium cubes. Don't forget to taste them for bitterness so as not to spoil the salad.

Grate young, juicy carrots into long strips on a grater to Korean carrots. Add to cucumbers.

Press down the garlic a little with the flat side of the knife. Add some salt, so it will release its juice and unique aroma faster. Cut into thin slices.

Cut the hot red pepper into thin slices. I don’t remove the seeds; I take a third or a fourth of the pod, depending on its bitterness. It won't harm the salad, as long as your stomachs can handle it.

Place everything in one large container and mix gently.

We crush the black peppercorns with the flat side of the knife and immediately feel its aroma.

We use odorless vegetable oil, preferably apple cider vinegar.

In a separate bowl prepare the marinade. Mix salt, sugar, black pepper, vinegar, vegetable oil.

Pour the prepared marinade over the vegetables and leave to steep for 2 hours. Each ingredient has its own taste and aroma and when they come together and complement each other, the result is something amazing.

Stir occasionally and take samples. It turns out delicious, very tasty - you'll lick your fingers.

While the vegetables are pickling, prepare the jars. We wash, sterilize, and boil with lids.

After the time has passed, fill the sterilized jars with salad. Seal and add marinade on top. Cover with lids and sterilize in a saucepan with water. Floor liter jars- 20, liter - 30 minutes.

Look what a nice color our cucumbers have acquired!

We got 3 liter jars. Close two tightly with screw caps. And we send them to be sterilized for another day under the blanket, we will leave them for the winter. Cool the remaining salad, put liter jars on the floor, cover with plastic lids and place in the refrigerator. I think not for long.

In order to open a jar of cucumbers in winter and not spoil the screw lid, you need to turn the jar upside down and place it in a deep plate with hot water. After a minute, there will be a small click, the lid is pulled back, air enters the jar, and it opens easily.

Korean cucumbers. Instant recipe without sterilization with mustard

We prepare the simplest recipe for Korean cucumbers without sterilization quickly. It turns out delicious.

Ingredients:

for 4 kg of cucumbers we need:

garlic - 6-8 cloves
vegetable oil - 180-200 gr.
vinegar 9% - 200 gr.
salt - 100 gr.
sugar - 200 gr.
black peppercorns - 5-6 pcs.
dry mustard - 1 tbsp. l.
mustard seed - 1 tsp.
greens - to taste

Preparation:

This year good harvest gherkin. Strong and crispy cucumbers, the same size - ideal for our recipe. Soak in very cold water for 1 hour. We cut the cucumbers into long bars and put them in a large bowl, where it will be convenient to mix them.

Add salt, sugar, mustard to the chopped cucumbers.

Crush the garlic with the flat side of a knife, sprinkle with salt, chop with a knife to a paste, and add to the cucumbers.

Grind black peppercorns in a mortar and add to the rest of the ingredients.

At our own discretion, add greens. I really like the mixture of greens - fennel, parsley, basil. These herbs emit a magical aroma and significantly enhance the taste of the dish.

Pour vegetable oil and vinegar on top. Mix everything carefully with your hands. Leave for 2 hours.

Let's try. If there are not enough seasonings, it's time to add them. The cucumbers have been soaked in our wonderful dressing and it’s time to put them in jars.

Place in sterilized jars, add marinade to the very top so that there is no air left in the jar, and immediately close with plastic lids. We take small jars for one time, open them and eat them right away.

Unfortunately, such a preparation can be stored in the refrigerator for no more than one week.

Delicious recipe from overgrown cucumbers in tomato, without carrots

If you like this recipe, then you will never have problems with overgrown cucumbers.

Ingredients:

for 1 kg of overgrown cucumbers we need:

garlic - 1 large head
vegetable oil - 100 gr.
vinegar 9% - 200 gr.
salt - 1 tbsp. l.
sugar - 000 gr.
hot capsicum - 1/2 pcs.
tomatoes - 1/2 kg
mixture for Korean carrots - 1/2 tbsp. l.

Preparation:

We will cook them in a tomato sauce to preserve them for the winter, and we will stew the vegetables. This time we'll do without carrots
If your overgrown cucumbers have reached large sizes, then it’s best to grate them using a Korean carrot grater. My cucumbers are not that big, so we'll cut them into slices.
We remove the bell and red hot peppers from the stalk and seeds and cut into thin rings.
Remove the skin from ripe, fleshy tomatoes. To do this, we make a cross-shaped cut on the fruit, lower it into boiling water for a few seconds, and then immediately under cold water. The peel comes off on its own.
Peeled tomatoes into slices. The cutting is not important, since we will be chopping the tomatoes. This can be done in a meat grinder or blender.
Peel young juicy garlic and grind it to a paste.
Place all prepared ingredients into a saucepan. Place on the fire and bring to a boil. Simmer over low heat for 30 minutes, stirring constantly so that the bottom of the pan does not burn.
Add vinegar, boil for another 5 minutes, place in hot sterilized jars, and cover with boiled lids. Turn it upside down and wrap it in a blanket.
While the jars cool down, for about a day, the sterilization process will continue.
We store it in the cellar. Enjoying hot, spicy cucumbers in Korean style in the cold winter.

Korean cucumbers with bell peppers, a delicious recipe for the winter

In this recipe, adding bell pepper will complement and enrich the taste. final product. It doesn’t really matter whether you put red or green pepper. It will be delicious in both cases. Red bell pepper enriches color scheme, gives an appetizing look to the dish.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
sweet bell pepper -500 gr.
onions - 500 gr.
garlic - 7 cloves
hot hot pepper - 1 pc.
vegetable oil - 100 gr.
vinegar 9% - 100 gr.
salt - 50 gr.
sugar - 100 gr.

Recipe for winter cucumbers with seasoning for Korean carrots

According to this recipe, Korean-style cucumbers are rolled into jars for the winter, and if desired, can be eaten immediately after preparation.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
garlic - 7 cloves
vegetable oil - 125 gr.
vinegar 9% - 125 gr.
seasoning for Korean carrots - 1 tbsp. l.
salt - 50 gr.
sugar - 100 gr.
dill - bunch

That's all for today. Stay tuned for new Korean recipes.

Korean salads are not translated in our family all year round. We consider Korean cucumbers one of the most delicious. Let's do quick option preparations, and we certainly prepare a couple of jars for the winter. I offer some of the most delicious recipes for an amazing spicy snack. It's a busy time now, we grab everything that comes into view and send it for conservation.

In winter, boil a quick fix potatoes and opening the treasured jar, you will thank yourself a hundred times for your summer troubles. Because a spicy, sweet and sour snack is always a success.

Recipe for Korean cucumbers with carrots

This universal recipe, which I personally think is the best. He instant cooking, and having made a large portion, you can set aside some for food and prepare the rest for the winter.

Required for a liter jar:

Cucumbers - kilogram.
Carrots – 250 gr.
Garlic - half a head.
Salt - a large spoon.
Sugar – 3 large spoons.
Hot chili pepper – ½ part of a pod.
Sunflower oil – ¼ cup.
Table vinegar – ¼ cup (tastes better with apple vinegar, it is softer and does not have a pronounced vinegar aroma).
Ground pepper - a tablespoon.

Preparation recipe:

To make the cucumbers firm, soak them for 2-3 hours. This will provide a pleasant crunchiness to the workpiece. For greens picked from the garden immediately before harvesting, this step can be skipped.
Chop the peeled carrots into strips on a Korean grater. I advise you to choose a medium nozzle, then the carrots will have time to marinate at the same time as the cucumbers.
Peel the garlic cloves and chop into small cubes. Cut the pepper into thin rings.
Do not cut the cucumbers large, but do not cut them too small either. Make thin bars or straws, like in my photo. I want to say that the cutting method has no of great importance, if you just cut cucumbers and carrots into rings, winter preparation it won't get worse.
Place the ingredients in a bowl, add the garlic. Salt, sprinkle with sugar, ground pepper and throw in the chili rings. Pour in vinegar and oil at the same time.
Stir the Korean salad with your hands and forget it for a couple of hours - time enough to marinate the vegetables.
The preparation will release marinade juice abundantly - this is a good time to take a sample. Determine by taste what needs to be added before rolling.
Set aside some of the salad for eating, and distribute the rest into jars.
For better preservation, I recommend sterilizing the salad. For a liter jar, 20 minutes is enough.
After this time, remove the jars from the pan, screw them on, turn them over and cool.
Then check the tightness of the seal and tighten the lids if necessary.

Cucumber salad with Korean carrot seasoning

Korean seasoning intended for carrots is perfect for canning winter salad from cucumbers. There is another option for preparing for the winter: immediately put in Korean-style carrots, already prepared.

Tip: Korean seasoning is easy and simple to make yourself. To do this, take ground coriander - tbsp. spoon. Add half a small spoon each of black pepper, nutmeg, cardamom and cloves. This is a standard set of spices.

Take:

Cucumbers – 1.5 kg.
Hot pepper – 2 pods.
Carrots – 2 medium pieces.
Seasoning for carrots – ½ pack.
Garlic – 2 heads.
Granulated sugar - 3 large spoons.
Salt – 2 large spoons.
Vegetable oil – 100 ml.
Vinegar 9% - 100 ml.

How to cook cucumbers in Korean:

Soaked in cold water for 3-4 hours, divide the cucumbers into elongated cubes. Grate or cut the carrots in the same way as cucumbers.
Remove the seeds from the pepper and finely chop. Peel the garlic, divide into cloves and finely chop.
Place vegetables in a saucepan, season with spices, including the seasoning from the bag.
Stir and move on to other things. Periodically recall and mix the contents.
After 3 hours, divide vegetable salad among the jars, distribute the marinade.
Sterilize the workpiece and cool it by turning it over. Then store it for the winter. Sterilization time: 0.5 liters – 15 minutes. Sterilize a liter jar a little longer - 20 minutes.

Korean cucumbers for the winter - recipe without sterilization

The recipe is from the instant series and does not require sterilization. The most delicious salad You can eat it right away and store it for the winter.

Stock up:

Cucumbers – 3 kg.
Onion – 500 gr.
Carrots – 500 gr.
Sugar – 180 gr.
Vegetable oil – 100 ml.
Salt – 100 gr.
Table vinegar – 100 ml.
A package of Korean seasoning.
Garlic – 2 heads.

How to make Korean cucumber salad:

Grate carrots and cucumbers to prepare vegetables in Korean style.
Divide the onion into half rings, grind the garlic cloves into a paste.
Combine the ingredients in a saucepan, add the spices and mix thoroughly, distributing the seasonings among the vegetables to be pickled. Leave the salad to soak in the marinade.
After 2 hours, put it on the fire directly in the pan.
Start bringing to a boil over low heat, taking your time. After boiling, cook for a quarter of an hour. The cucumbers will change color, you will notice it immediately.
Pack the product into pre-sterilized jars and screw. It is advisable to store the salad in the cold.

Tip: if you like to experiment, make a snack with mustard or sweet pepper. Two ingredients will add their own flavor to the salad. Many people like it.

Video recipe for Korean cucumbers for the winter. Watch and repeat step by step. Good luck with your preparation.

Hello everyone!

The time has come when you want to pamper yourself with all sorts of new vegetables. Last time we did it with you, and today we’re talking about nice fellows. Which look damn charming and taste fragrant. But, to add some more mystery, let’s prepare cucumbers in Korean in a fast way. These will be the most delicious recipes, which are also suitable for winter.

This is an excellent snack that is great to eat, even just like that. They prepare it for anyone or make pickles for the cellar.

Those who tried this salad last year decided to double or even triple the portions this year. Many generally said that there is no better such delicacy, and now they don’t even want to make pickled ones. What are your thoughts on this?

I hope it's positive. First try preparing a small cup in your kitchen, and once you try it, decide whether you like this dish or not.

The main ingredients of this culinary masterpiece are definitely cucumbers and in almost every recipe carrots are added, and all of this is cut in an interesting way. Plus seasonings and something else are used. Read below and get acquainted with the information.

If you don’t like it spicy and hot, then you can do something else; last time we considered other options. Forgot, look

Love to surprise your guests with masterpieces. And those that will swallow all tongues). The bomb of summer is back again and so let's remember the simplest option. Which any novice cook or housewife will succeed in.

The main thing is to find fresh vegetables, preferably take them this season, plus a little desire and patience, and everything will definitely work out.

It will take very little time, you won’t even notice how, and already the amazing appetizer of gherkins is on the table and beckons with its aroma and delights.

Add your favorite herbs and spices, and also use sesame seeds, they will generally perfectly complement this masterpiece and elevate appearance.

We will need:

cucumbers - about 350 g medium size
granulated sugar - 1 tbsp
table salt - 0.5 tsp
vegetable oil - 2 tbsp
carrots - 1 pc.
garlic feathers - a couple of pieces.
black pepper - 0.2 tsp
Korean seasoning - 0.5 tbsp
vinegar 9% - 3 tbsp

Stages:

1. Prepare everything you need for work. Wash the cucumbers in running water and wipe dry paper napkins. Peel the fresh carrots, and then put them in the same form as shown in the photo. Cut it into shavings; for this purpose, take a special device - a grater.

If you don’t have such a device, buy it). Or spicy kitchen knife you'll have to tinker a little.

2. Choose small cucumbers, even better if they are small. Cut them into 4-6 parts, see for yourself. You may even have to cut it in half.

Advice. To speed up the marinating process, you can cut the gherkins into slices.

Chop the garlic feathers with a knife or replace them with regular cloves. The main work is over.

3. Now make a special fill. Combine vinegar essence, sugar, salt and vegetable oil in a glass. Also, do not forget to add Korean seasoning, without it the flavor will not be the same. Pour directly over all vegetables at once.

4. Stir everything thoroughly with a tablespoon and marinate for 3.5 hours in a cold place. Don't forget to cover with something on top. And then eat for your health. Be careful not to bite your fingers off). Bon appetit!

Korean cucumbers - the most delicious recipe for the winter with seasoning for Korean carrots

Who doesn’t dream of their pickles standing in the cellar for a whole year and not losing their color and being incredibly beautiful and tasty. Of course everything. It seems difficult to do, not at all, if you take it necessary products and the very spices that will help turn an ordinary jar into a magical one.

For me, hot chili pepper is what I need, and if I also add garlic cloves and coriander, then I generally freeze with pleasure.

In general, it turns out not only superbly attractive, but you also want to try this delicacy again and again with new potatoes or with any type of meat. Oh, it wouldn't hurt to come here.

We will need:

cucumber – 1 kg
carrots – 5 pcs. around 380 g
hot red pepper – 1 pod
garlic – 8-10 cloves
vinegar essence 9% – 45 ml
salt – 1 tbsp
sugar – 3 tbsp
parsley – a small bunch
chopped coriander – 0.5 tsp
peppercorns - 15 pcs.

Stages:

1. First important point, is to take only juicy and not soft cucumbers, because exactly what they will be initially, that will be the result. Otherwise, you want them to crunch, but why should they be like that if they are already stiff.

So, chop the green fruits into small pieces, as you see in this pan. The dimensions are approximately the same, the length of the pieces is about 6.5 cm and the width is 6.5 mm. But this does not mean that you need to measure to the millimeter, approximately.

Don't forget to cut off the "butts" of the cucumbers, they are not needed, discard them.

2. Then move on to cutting the carrots. Using a grater, chop it quite thinly to form strings. Combine with cucumbers, then crumble washed parsley, cut into pieces, pod hot pepper. It can be chopped into large pieces.

Peel the garlic head and then squeeze each clove through a garlic press.

4. What a delight it turned out to be. Cover the pan with a lid or film and let it stand in a warm place, right on the table, and soak.

Cooking time is about 4 hours, during which time a lot of marinade should be released.

To prevent the jar from bursting, you need to put an old towel on the bottom, and place the jar in cold water, and not boiling.

6. Usually containers of 0.5 l and 1 l are taken. Too big, like 3 liters, are not suitable, you won’t eat them in one or two times. Using a seamer, tightly tighten and be sure to check by turning the jar over and looking to see if liquid is running over the edge.

7. This is how beautiful it turned out. Store in a cool place, and in the fall you can arrange a tasting of the finished product. Bon appetit! The shelf life is usually 1-1.5 years.

Korean-style crispy pickled cucumbers for the winter

Love canned gherkins and even carrots. How do these Korean-style cucumbers actually differ from the regular ones that we are used to making? The incredible ease of preparation, and the fact that they are eaten first at a party or dinner, are worth the noise alone.

Moreover, if you make it in a hurry, then the longer they sit and soak in the special juice, the more extravagant the taste will be later. Oh, if the Koreans would come here, they would add a bunch of seasonings to this recipe. But this time I want to show you the most proven and favorite recipe without any extra ingredients. Take a look at the composition and you will understand everything yourself.

We will need:

Cucumbers – 4 kg
Carrots – 1 kg
Granulated sugar - 1 tbsp
Vegetable oil - 1 tbsp
Vinegar 9% - 8 tbsp
Salt - 2 tbsp. l
Garlic - 2 heads

Stages:

1. Refresh the gherkins in ice water, let them lie in such a pool for about 3-4 hours. Change the water every hour.

This action will give something that, if they were torn off long ago, they will pick up again beautiful view, and most importantly, they will become juicy and elastic.

Again, look, if you have just harvested the crop from your beds, then you do not need to soak it. Just wash them well and get to work.

2. Afterwards you will need to wipe them and take a knife to remove all the tails. Look carefully for mold and spots, don’t take these, they are not suitable, otherwise your stomach will hurt.

3. And then chop them into small but thick strips. Or you can say rectangular pieces. Do this slowly so that all the pieces turn out even and look tempting.

4. Peel the carrots using a vegetable peeler or pass through a Korean carrot grater. You will get what you need. The chips will be the required length and all the same thickness. Put salt and sugar, then vinegar and garlic passed through a press. And the last vegetable oil, stir.

5. Wrap in film or a bag and let stand and release all the juices in the refrigerator for about 24 hours. Every 3-4 hours you can take out the mass and mix with a silicone spatula.

6. Then take the jars and lids sterilized, place the chopped and pickled vegetables with the released brine from the refrigerator. Remember that the marinade should completely cover the appetizer in the jar.

In principle, you can eat it, but for winter, pack it in jars.

Place the jar with the prepared salad in a saucepan, there should be cold water in it, and a cloth napkin on the bottom and boil for 15 minutes. Place a metal lid on top of the jar, but do not cover it completely, leave some space.

7. There should be enough water in the pan to fit the shoulders of a liter jar or half a liter. Then roll it up with a special machine and turn the jar upside down and wrap it under a blanket or fur coat. After 2 days, lower everything into the cellar.

Making a salad with mustard and garlic

Any cucumbers are good for this option, even if they are too old and even clumsy and clumsy. Perhaps even overgrown and long; Many housewives often have the question of what to do with it - they’ve grown a lot and they’ve outgrown everything.

But where, saddle awesome cucumbers with interesting ingredients such as mustard and garlic.

We will need:

Gherkins – 4 kg
Garlic – 12 cloves
Granulated sugar - 1 tbsp.
Ground black pepper - 1 tbsp. l
Dry mustard - 1 tbsp. l
Salt - 0.5 tbsp.
Vinegar 9% - about 1 tbsp.
Vegetable oil - 1 tbsp.

Stages:

1. Since there will be as many as 4 kg of vegetables, take a large container. For example, a stainless steel basin so that nothing gets oxidized. Rinse the gherkins under water to remove all the dirt and debris; you can leave them to lie down for an hour and swim in cold water to make them more refreshed.

Then use a sharp knife to remove the ends of each vegetable. Chop into strips and then add salt, dry mustard and sugar. Also grate the garlic cloves on a fine grater and add here. There will be an incredibly delicious smell that will already spread throughout your apartment.

I almost forgot about the pepper, grind it in a mill or use it already ground. Pour in vegetable oil and vinegar. Stir and leave to “sunbathe” for 6 hours to release a lot of brine.

2. Look, such a miracle will happen. All that remains is to prepare the jars. Or already go and take a sample from or

3. Place the salad in them and fill them with juice, it will turn out to be in its own juice. And send it to sterilize in a pan for 40 minutes. Then wrap it under sterile lids and cool under a blanket, while turning the jars upside down. Keep refrigerated and then use as directed.

Video on how to cook Korean-style lightly salted cucumbers in a jar

I hasten to please you with one more interesting option, who will tell you clearly and in detail about all the intricacies of the upcoming work.

You can use 6 liter jars, wow. Where so much. And the secret here is this: the appetizer turns out instantly, because the gherkins will be cut not into sticks, but into circles.

Awesome snack with sesame and carrots

Sesame seeds are used not only as decoration on buns or other baked goods, but even here. Creating an original appearance and delicately piquant taste. Moreover, for any celebration and even for a birthday, it would be nice to put such a snack on the table. And it’s not a bit embarrassing, but on the contrary, everyone will like it.

Yes, look at the colors of this dish for yourself, how chic and elegant it is. My mouth is already watering, my appetite has worked up. Do it, you won't regret it. Consolidation.

We will need:

Cucumbers - 0.6 kg
Garlic – 5 cloves
Green onions - 10 pcs.
Carrots - 1-2 pcs.
Sweet bell pepper - 1-2 pcs.
Chili pod - 1 pc.
Roasted sesame seeds - 2 tsp
For the marinade:
Table salt - 1 tsp
Soy sauce - 3 tsp
Rice vinegar - 2 tbsp
Sesame oil - 2 tsp
Sugar - 1 tbsp

Stages:

1. Peel the head of garlic from skin and husk, then press each clove with a knife and chop into small pieces.

If your cucumbers are medium or small size, then chop them into cubes into 4-5 parts, but if they are large, then 7-8 parts. Also, cut the ones that are too long in half first. Yes, or just the way you like. In any case, do not forget to cut off the “butt” at each end.

After 15-20 minutes, shake them in a colander to remove all excess moisture.

Afterwards, add salt to the gherkins and mix with your hands. And here, it is important that they stand a little and release the juice.

2. Chop the carrots with a special grater, which is usually used when preparing carrots in Korean. bell pepper and green onions chop into pieces similar to straws.

Be careful with chili pepper, add it to taste, do not overdo it, otherwise you will become like a dragon or Gorynych serpent (chop finely). Ah-ha.

2. Make a dressing, pour in soy sauce, then two tablespoons of rice sauce, sesame oil and of course sugar, stir so that there is not a single grain.

3. Mix all ingredients in a bowl and pour in the sauce, stir. Throw in the sesame seeds. Eat for your health, but remember that the salad must stand and brew.

3. Good question, how long? Probably at least 30-40 minutes, but better time and you can do a tasting. Enjoy your health. Crispy and savory is the motto of this dish!

Another very tasty recipe with meat

Have you ever tried this? No, this is how the situation needs to be corrected. And this step-by-step instruction will help you with this.

Men will come running from all yards at the smell, or the most beloved one will certainly not refuse such a temptation, because everything is as always for him.

We will need:

Cucumbers from the garden - 0.5 kg
Salt - 1/4 tsp
Beef or pork - 240 g
Onion - 1 head
Bulgarian Bell pepper- 1 PC.
Vegetable oil - 50 ml
Garlic - 4 cloves
Red hot peppers- 1/4 tsp
Black pepper - 1/4 tsp
Ground coriander - 1/2 tsp
Sugar - 1/2 tsp
Sesame - 1 tsp
Soy sauce - 1 tbsp
Vinegar 9% - 1 tbsp
Parsley – 15 g

Stages:

1. Cut a piece of meat into strips with a sharp kitchen knife. Then fry them in a hot frying pan with vegetable oil.

Fry along with the onion, which you chop into cubes.

2. And don’t forget also that bell peppers also go well with deli meats. Therefore, chop it into cubes, removing the seeds and stalk.

3. During frying, count at the very end, when the vegetables and meat are ready, squeeze the garlic cloves directly into the frying pan using a garlic press. Then add hot and black red pepper and pour such a cool dressing, I would say hearty, over the cucumbers.

By then they should already be washed in a bowl and cut into pieces or slices. Salt them in advance and then drain the released brine from them. Add ground coriander, sugar and sesame seeds and only then combine with fried meat. Refuel soy sauce and vinegar, stir. Add your favorite herbs in the form of chopped parsley or dill.

4. Give yourself a larger portion and help yourself. Bon appetit! Real jam.

This is such an unusually interesting article, please share it on in social networks and experiment in your kitchen. See you all soon, pleasant discoveries!

Let's make a cucumber hit! It will be interesting, colorful and easy.

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The most delicious recipe with seasoning for Korean carrots

We need:

Cucumbers - 2 kg
Carrots - 500-700 g
Garlic - 3-4 cloves (medium size)
Seasoning for Korean carrots - 1 tbsp. spoon
Coarse salt (without additives) - 2 tbsp. spoons without a slide
Granulated sugar - ½ cup
Vinegar (table, 9%) - ½ cup
Vegetable oil - ½ cup

*Hot pepper (optional) - up to 10 g (or a piece 1-2 cm long)

Please note that:

1 glass - 250 ml
From the specified amount, about 3 liters of seams are obtained.
We recommend placing it in small 500 ml jars. The time for their sterilization over low heat is 10-15 minutes from boiling water
If the jars are 1 liter, sterilize for 20 minutes. The cucumbers in them may turn out less crispy.

How to cook cucumbers in Korean for the winter.

Before chopping, soak the cucumbers for at least 1 hour in cold water, preferably 2-4 hours.

This is what you should do with any cucumber preparations. Lightly salted classic or, saturated with moisture, cucumbers will be crispier when pickled and pickled.

We cut off both sides of the poured cucumbers and taste them for bitterness, just in case.

For the perfect crunch, cut the main characters quite large - into cubes 4-6 cm in length.

Small cucumbers (slim ones up to 10 cm) can be cut quite simply. Cut in half lengthwise and cut each half in half again. We get quarter-blocks.
Vegetables that are thicker and longer are cut lengthwise twice into 4 narrow pieces. Let's cut these long quarters across the middle. We get eight-piece blocks.

We grate the carrots on any suitable grater - for Korean carrots, Berner, etc. We need thin straws. We send the slices to the cucumbers.

Peel the garlic and cut into thin slices. If you don’t want to mess around, pass it through a press or three on a fine grater.

If we use the optional component chili pepper, then cut it into thin rings. For noticeable spiciness, a small piece of 1-2 cm is enough. Focus on your love for spiciness. Please note that if you do not peel the pepper, then a few seeds, which contain the main heat, will end up in the salad.

We send savory ingredients to two main vegetables.

Making a dressing for vegetables. In a separate bowl, mix salt, sugar, Korean seasoning, oil and vinegar. Pour into a bowl with vegetables and mix all ingredients thoroughly.

Cover with a lid and place in the refrigerator to marinate for 4-5 hours.

During this time it is advisable stir the salad 2-3 times- for uniform impregnation of the pieces.

Cucumbers acquire a pleasant taste after 3-3.5 hours of marinating.

You can do some simple preparation in the evening, and transfer it to jars and sterilize it in the morning. Don't be afraid to overcook the vegetables. 8-10 hours of infusion will not spoil them, but a lot of juice will be formed. This is convenient for packing into jars to fill vegetables up to the very neck.

Choose a convenient mode and be sure to try the salad as you go. This is a mouth-watering vitamin thank you for your culinary efforts.

How to sterilize cucumbers in Korean for the winter.

Everything is as usual. Needed sterilized lids and jars, in which we tightly pack the salad. Pour the marinade from the bottom of the container evenly into the jars. Works quickly with a small ladle. It also needs to be washed with soda, rinsed and doused with boiling water.

Place a cotton towel in the bottom of a large deep pan. Place jars of salad and fill the pan warm water- up to the hangers of the cans. It can also be cold. The main thing is not to use boiling water, so that the glass does not burst due to temperature changes. Cover the jars with lids without screwing them on.

Bring to a boil, reduce heat to moderate. We need, so that the water gurgles slightly. At such a low boil we sterilize the seams right time depending on the container volume.

Let us repeat how many minutes we need to sterilize different jars:

For 500 ml - 10-15 minutes. Maximum vegetable crunch guaranteed!
For 1 liter cans - 20 minutes. Vegetables may turn out softer.

In any case, during heating, the bright cucumber peel will change color to protective.

We take out the jars after sterilization and close them with a lid - whatever you are used to, with or without a key.

Quickly turn it over, twist it left and right and tilt it, checking to see if the marinade is leaking. We put it in a secluded place and cover it with a blanket. The wrapped jars should cool slowly.

So the favorites of the Slavs are ready for the winter in a Korean-style filling. Cucumbers will stand well until winter days and will delight you with a moderately sweet, spicy-spicy taste.

Carrots add an exotic flair to the recipe. That's why we haven't done this kind of seaming without it yet. It seems to us that pure cucumber preservation will turn out worse using this method.

Hit parade of ideas for cutting and composition

1) What vegetables should I choose?

In any pickles and marinades, the pickling variety of cucumbers is the most delicious. Don’t be intimidated by the tricky words; choosing these is easy. We buy medium-sized cucumbers (maximum 14 cm in length), which have pimply skin. The color can vary - from solid bright emerald to regular green with light spots.

2) Cutting is everything!

For the most delicious recipe for Korean cucumbers for the winter, proper cutting of vegetables is very important. We need the cucumbers to be so thick that they do not soften after sterilization. Therefore, it is better to make it thicker, not thinner. We make only two versions: sticks and weighty rings 1-1.2 cm in thickness.

Moderately thin carrot sticks- out of competition. Although... If we had to do it with a knife, we would think twice. We love it when delicious dishes are prepared quickly and easily. Therefore, loyal fans of the Berner grater.

Just behind the leader - set cucumber slices(about 1 cm thick) and thin carrot slices. They can be easily trimmed from the root crop with the most ordinary vegetable peeler (vegetable peeler).

You can reduce the work by using mugs with a v-shaped grater attachment ala Berner. The main thing is to adjust the step. Otherwise, very thin cucumber slices will lose their elasticity during sterilization.

The final option for no-frills carrots is to grate them on a regular coarse grater. Casual and quite tasty. The advantage is that such a grater is always available, even at the dacha, where there is no other tool at hand.

3) What does red hot pepper give if we use it in this cucumber preparation?

Component required only for dedicated lovers of spicy dishes. Pepper slices are the easiest way to adjust the heat according to your taste. You can chop more or less, or remove or leave the seeds.

4) How to make Korean seasoning at home?

Seasonings may not be available in the nearest store, especially during the preparation period.

In this case, you can replace it with regular ground black pepper. Use the same amount freshly ground powder from peas. A mortar, coffee grinder or food mill will come in handy. In our recipe it is 1 tbsp. spoon. There will be no critical loss in taste.

And if you still really want to comply with the canon with coriander, you can make a Korean-style spice mixture with your own hands. There is nothing complicated!

Here is the proportion of spices:

Coriander (seeds) - 1-1.5 teaspoons
Black peppercorns - 1 teaspoon

*Grind both spices in a coffee grinder or grind in a mortar.

Dried garlic (if granules, also grind) - 1 heaped teaspoon
Chili pepper (ground) - on the tip of a knife.

With a slight movement of the hand, the powders turn... into the famous authentic seasoning. The magic of cooking!

We will be glad if your first acquaintance with Korean-style cucumbers for the winter will include the most delicious recipe in the obligatory set of rolls. Spicy, moderately sweet, crispy and colorful, these vegetables are swept off the table both on weekdays and on holidays.

Go ahead and take a look at “Easy Recipes” - “Homemade Cooking”. Wonderful ideas for winter are constantly being updated!

P.S. A short video with an original cucumber dish - with soy sauce, sesame seeds and without carrots:

Thank you for the article (1)

I first tried this cucumber salad while visiting relatives. The hospitable hostess kindly shared the recipe for Korean cucumbers, and since then, I make this preparation every year for variety. The portion is small, so it cooks quickly, and the taste of the cucumbers is simply amazing!

Spicy, with a slight sourness, all my guests, without exception, like this salad.

Ingredients:

Output: 6 liters

cucumbers 4 kg
carrots 1 kg
sugar 1 cup
vegetable oil 1 cup
vinegar 9% 1 cup
salt 100 g
garlic 3-4 heads
seasoning for Korean carrots 15 g

* glass 250 ml.

Preparation:

To ensure that the cucumbers in the salad remain crispy, they must first be soaked in cold water for several hours.

Then wash the cucumbers thoroughly and cut off the tails. Cut the cucumbers into 4 pieces lengthwise, and cut the large fruits in half. It should look like my photo.

Wash and peel the carrots. Grate it for Korean salads.

Prepare the marinade: mix vegetable oil with sugar, vinegar, salt and spices. Peel and chop the garlic or pass through a garlic press.

In a large spacious bowl, mix chopped cucumbers, carrots, garlic and pour the resulting marinade with spices. Mix the salad thoroughly, cover with a lid and place in the refrigerator for at least 5 hours.

Afterwards, we place our Korean-style cucumbers in dry, sterile jars.

Place a cloth napkin in a spacious saucepan, line the jars with cucumbers, and pour cold water up to the hangers of the jars. Cover the jars with sterile lids, put the pan on the fire and bring to a boil. From the moment of boiling, let the half-liter jars stand for 10 minutes, and the liter jars 15 minutes.

Next, as standard, we take out the jars with the blank and roll it up using a key, or screw the lids on. But that is not all. In order for our Korean cucumbers to be stored until winter, they need to be wrapped under a fur coat until they cool completely.

Cooled jars with the preparation should be stored in a cellar or pantry, away from sunlight.

Bon appetit!

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