Many people love Korean salads; they are prepared from various vegetables, combined with spices and seasonings.

Oriental cuisine has long gained popularity all over the world due to its rich taste, low calorie content and low cost of dishes.

Today I will show you how to prepare a delicious, spicy and moderately spicy snack from fresh cucumbers in just 5 minutes.

To prepare this snack we will need:

List of ingredients:

• 1 kg. cucumbers
• 1 carrot
• 1 red bell pepper
• 25 gr. Sahara
• 25 gr. vegetable oil
• 30 gr. 6% vinegar
• 50 gr. soy sauce
• 2 cloves garlic
• 0.5 tsp red hot chili pepper
• 1 tsp sesame
• 1 tsp salt

Korean cucumbers with carrots and peppers - step-by-step recipe:

First, let's take care of the cucumbers, which I washed in advance.

Cut off the ends on both sides, cut the cucumber lengthwise into 2 parts, and then crosswise.

The length of the pieces is approximately 7 cm.

We cut each part into 3-4 identical pieces.

Thus, cut all the cucumbers and put them in a separate bowl.

Sprinkle the cucumbers with salt, mix well and set aside for a few minutes so that they release some juice.

Meanwhile, prepare the remaining vegetables.

I took one red sweet pepper, which I previously cleaned, removing seeds and membranes.

Cut it diagonally into thin long strips.

Alternatively, you can use onions or green onions instead of pepper.

We grate the carrots on a special grater for Korean carrots; if you don’t have such a grater, cut it into thin strips.

All that remains is to grate the garlic, chop it in a way convenient for you, chop it, grate it or squeeze it through a press.

Our cucumbers have stood and released some juice, drain it.

Pour chopped bell peppers, carrots, garlic into a bowl with cucumbers, pour in vinegar, soy sauce, add sugar, vegetable oil, hot chili pepper flakes and sesame seeds.

All that remains is to mix everything thoroughly.

Our Korean cucumbers are ready, put the bowl in the refrigerator for 30 minutes so that the appetizer cools and soaks well.

You can store this snack in the refrigerator for a week in a tightly closed container.

Place the finished cucumbers on a plate, sprinkle with toasted sesame seeds and serve.

Crispy, spicy pickled cucumbers are a great addition to a holiday table or any everyday meal.

I wish you bon appetit!

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Korean cucumbers with carrots and peppers - video recipe:

Korean cucumbers with carrots and peppers - photo:

Korean cucumbers are a bright appetizer in taste and appearance that attracts you to the table with its incredible piquant aroma. The dish can be decorated in a variety of variations, using marinade of different composition and adding various ingredients to obtain new taste characteristics of the dish.

How to cook cucumbers in Korean?

Each recipe for Korean cucumbers has both its own individuality and general technological aspects, which are decisive for obtaining a snack with an oriental flavor.

1. The cucumbers are thoroughly washed, dried, cut into longitudinal halves, cubes or chopped into strips.
2. Vegetable slices are salted and left to separate the juice.
3. Depending on the recipe, Korean cucumbers are supplemented with garlic, onions, carrots or other ingredients, seasoned with marinade components and left to soak.

Korean-style pickled cucumbers

Korean quick-cooking cucumbers prepared according to this recipe will be an excellent addition to potatoes, other side dishes or meat dishes. Washed fresh fruits can be cut lengthwise into 4 parts or just cut crosswise, without cutting to the end at the stalk of about 1.5 cm.

Ingredients:

• cucumbers – 0.5 kg;
• carrots – 1 pc.;
• coriander and salt - 1 teaspoon each;
• sugar and soy sauce - 1 tbsp. spoon;
• grape vinegar – 3 tbsp. spoons;
• chili pod – 1/3 pcs.;
• garlic – 3 cloves;
• greenery.

Preparation

1. Add some salt to the cucumbers and leave in a bowl for 20 minutes.
2. Grind the carrots, add garlic and chopped chili without seeds and herbs.
3. Season the vegetables with herbs and spices and mix.
4. Sliced ​​cucumbers are stuffed with the mixture; those cut completely into slices are simply put together and mixed.
5. Leave fresh cucumbers in Korean style for 1-2 hours for salting.

Korean cucumbers with meat - recipe

The following recipe is for amateur meat eaters. In this case, Korean-style cucumbers are decorated with meat, which makes the composition more satisfying and nutritious. This dish can complement any meal or serve it at a festive table, where it will take pride of place and look very impressive against the general background.

Ingredients:

• cucumbers – 400 g;
• beef – 300 g;
• garlic – 2 cloves;
• bell pepper and onion – 1 pc.;
• coriander, red pepper, sugar and salt - 1 teaspoon each;
• soy sauce – 4 tbsp. spoons;

Preparation

1. Cucumbers are cut into cubes, salted, and left for 15-20 minutes.
2. Frozen beef is chopped into strips and fried in oil.
3. Add onion, pour in soy sauce, stir.
4. The liquid is drained from the cucumbers, and the slices are seasoned with sugar, pepper, coriander, garlic, and placed with the meat and onions.
5. Add bell pepper strips and vinegar.
6. After 5 minutes, Korean-style cucumbers and meat can be served.

Korean cucumber salad

Another Korean cucumber salad with meat can be prepared by following the recommendations below. As in the previous case, the meat cut into thin strips or slices will need to be fried, after marinating. For ease of slicing, it is preferable to freeze the product a little in the chamber.

Ingredients:

• cucumbers – 0.5 kg;
• beef or chicken fillet – 0.5 kg;
• garlic – 3-4 cloves;
• chili pepper – 1/3 pcs.;
• onions – 1-2 pcs.;
• coriander, ginger, sugar and salt - 1 teaspoon each;
• soy sauce – 4 tbsp. spoons;
• grape vinegar – 2 tbsp. spoons;
• vegetable oil – 4 tbsp. spoons.

Preparation

1. Sliced ​​cucumbers are salted, allowed to release the juice and transferred to a sieve to remove moisture.
2. Season the meat to taste and fry in oil, adding onions in the process.
3. Mix cucumbers, meat with onions, garlic, chili and all the flavorings in a salad bowl and stir.
4. After 30 minutes you can try.

Korean cucumbers with sesame seeds

Korean-style dishes are incredibly tasty. A special note is added by sesame seeds, which need to be dried a little in a frying pan or in the oven before adding to the dish. As in previous recipes, cucumber slices need to be rid of excess moisture by adding salt and leaving for a while at room conditions.

Ingredients:

• cucumbers – 0.5 kg;
• garlic – 5 cloves;
• starch – 30 g;
• onions – 1-2 pcs.;
• vegetable oil – 20 ml;
• salt and sesame seeds - 1 teaspoon each;
• soy sauce – 4 tbsp. spoons;
• red pepper - a pinch.

Preparation

1. Cucumbers that have given up their juice are rinsed and dried.
2. Crush the slices with starch and mix.
3. Fry chopped garlic in oil, add cucumbers, fry for 2 minutes.
4. Add soy sauce, pepper, sesame seeds, fry for 3 minutes.
5. Ready-made Korean fried cucumbers with soy sauce and sesame seeds are served hot or cold.

Korean cucumber kimchi

If you want to cook and try cucumbers, the following will help you get the most original taste of the delicacy. The necessary components for the marinade, which give that unforgettable taste and piquancy, are fish sauce, red pepper flakes and garlic.

Ingredients:

• cucumbers – 1 kg;
• garlic – 5 cloves;
• green onions - 3 stalks;
• onions and carrots - 1 pc.;
• water – 1/3 cup;
• salt – 2 tbsp. spoons;
• sugar and sesame seeds - 1 tbsp. spoon;
• fish sauce – 3 tbsp. spoons;
• red pepper flakes - ¼ cup or to taste.

Preparation

1. Cucumbers are cut into slices, salted and left for 30 minutes.
2. Chop carrots, onions and garlic, add sauce, pepper, sesame seeds and sugar, mix, add water.
3. Combine spicy vegetables and cucumbers, mix and let soak a little.

Korean cucumber hye - recipe

Another spicy variation of the appetizer on this theme is Korean cucumber hee. The dish is often prepared with the addition of fried pork, beef or chicken. After cutting the meat into strips, you can pre-marinate it using the desired mix of aromatic spices and savory spices.

Ingredients:

• cucumbers – 1 kg;
• meat – 300 g;
• garlic – 2 cloves;
• onions – 2 pcs.;
• tomato paste – 2 tbsp. spoons;
• salt, sugar, wine vinegar - to taste;
• cilantro and basil - 0.5 bunches each.

Preparation

1. Cucumbers are cut into strips, add some salt, and after 15 minutes the juice is drained.
2. Fry the meat strips with onions, add tomato paste and garlic, heat, stirring, and add to the cucumbers.
3. Season the mixture to taste and leave to soak for an hour.

Korean spicy cucumbers

Korean cucumbers are a recipe whose spiciness can be adjusted by adding hot pepper. The composition presented below, if the specified proportions are observed, is balanced, tasty, but impressively spicy. If desired, the hot taste can be softened by adding a little oil or reducing the portion of pepper.

Ingredients:

• cucumbers – 0.5 kg;
• soy sauce and sesame seeds - 1 tbsp. spoon;
• garlic – 5 cloves;
• onion – 1 pc.;
• wine vinegar - 2 tbsp. spoons;
• sugar – 1 teaspoon;
• ground red hot pepper – 2 teaspoons;
• greens - 1 bunch.

Preparation

1. The salted cucumbers are left to separate the juice, after which the liquid is drained.
2. Add chopped onions, garlic and herbs, add seasonings and spices.
3. Mix Korean spicy cucumbers and let them soak for a couple of hours.

Korean cucumbers with mustard

Delicious Korean-style cucumbers with the addition of dry mustard can be prepared in small portions or prepared for future use by placing them in jars along with the marinade and sterilizing for 20 minutes. If desired, the composition can be expanded by adding finely chopped parsley, dill, basil and cilantro.

Ingredients:

• cucumbers – 1 kg;
• sugar, vegetable oil and vinegar (9%) – 50 g each;
• garlic – 4 cloves;
• salt – 1 tbsp. spoon;
• dry mustard, coriander, black pepper and sugar - 1 teaspoon each.

Preparation

1. Place the chopped cucumbers in a bowl, add chopped garlic and all the spices, mix and leave for a couple of hours.
2. The finished snack is served at the table or sterilized in jars and sealed for the winter.

Korean cucumbers for the winter - recipe

Prepared according to the following recipe, a real godsend during the lack of fresh vegetables in the off-season. If desired, you can omit the carrots or replace them with a portion of fresh herbs of your choice. By eliminating red pepper or reducing its quantity, you can significantly reduce the spiciness of the snack.

I really liked them and decided to look for what other vegetables could be prepared in a similar way. Except for carrots, of course.

And almost immediately I came across cucumbers.

Interestingly, Korean-style cucumbers are not necessarily a recipe with carrots or special seasoning. Their main highlight is the spiciness characteristic of most Asian dishes.

I love spicy food, and therefore, after trying a couple of options (they cook very quickly), I decided to collect the most interesting and delicious recipes in one place.

We'll start with a simple recipe for the winter, in case you've already started stocking up, and then we'll move on to a snack that you can prepare and eat today.

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 jars and lids must be filled before filling.

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!

Video on how to make salad with soy sauce and vinegar

This option is much like the previous one, but with the addition of vinegar. Especially for lovers of hearty snacks.

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.

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!

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!

Korean quick-cooking cucumbers without sesame seeds and carrots

An excellent recipe if you don’t have sesame on hand (not everyone keeps it on the shelf all the time). All you need is cucumbers, vinegar and a couple of seasonings.

Photo recipe for Korean cucumbers with meat

And finally, let me offer you a super recipe for Korean cucumbers with meat.

In this example, veal is used, but chicken is also suitable to speed up the process.

Ingredients:

• Veal – 400 g
• Cucumber – 1 kg
• Onion - 1 piece
• Bell pepper - 1 piece
• Sunflower oil for frying
• Sugar - 1 tsp.
• Seasoning for Korean carrots
• Soy sauce - 1 tbsp.
• Vinegar 70% - 1 tbsp. l.

Preparation:

1. Cut the cucumbers into slices, add a little salt, mix and leave for 10 minutes so that the vegetables release juice, which then needs to be drained.

2. Heat vegetable oil in a frying pan and fry finely chopped slices of meat over medium heat.

3. Fry for several minutes until the meat changes color, then add a pinch of salt, onion cut into thin half rings and chopped garlic. Continue to fry, stirring occasionally until the onion softens.

4. After this, add bell pepper strips and fry for another 5 minutes.

5. Let's return to cucumbers. After draining the juice, add a pinch of spices and sugar.

6. And add hot meat from the frying pan. Add soy sauce and vinegar and mix thoroughly.

We wait until the salad cools down, after which we send it to steep in the refrigerator for 30-40 minutes.

Ready. Bon appetit!

So how? Are there truly universal recipes for all occasions? If you want it for the winter, you want it right away.

If you liked the idea of ​​​​preparing cucumbers in Korean, then you will be interested to know that I will devote the next selection to them, but only to methods of preparing them for the winter. With sterilization and other necessary actions so that the jars last until the next harvest.

That's all for today, thank you for your attention.

Step 1: prepare the garlic.

Using a knife, peel the garlic cloves and then lightly rinse them under running water. Place the vegetable on a cutting board and chop it finely. After this, transfer the chopped garlic into a free saucer. Attention: if you have garlic on hand, then you can grind the component using this equipment.

Step 2: prepare the cucumbers.

First of all, thoroughly rinse the cucumbers under warm running water and place in a sieve to drain excess liquid from the vegetable. After this, place the cucumbers on a cutting board and use a knife to cut off the ends. Now we cut it lengthwise into two halves and then cut each part lengthwise into two more halves. Then chop the vegetable crosswise into small cubes and transfer them to a deep bowl. Sprinkle with salt, mix everything well with a tablespoon and set aside to brew for 20 minutes.

Step 3: prepare cucumbers in Korean style.

After the time allotted for infusion of the cucumbers has passed, transfer them to a sieve and set the container aside for a few minutes to allow the resulting liquid to drain. Then we transfer the chopped vegetable back into a deep bowl and add vinegar, soy sauce and ground red pepper. Mix everything well with a tablespoon until a homogeneous mass is formed.

Now pour vegetable oil into the frying pan and put it on medium heat. When the oil is hot, turn off the burner and pour sesame seeds into the oil. While constantly stirring with a wooden spatula, watch for the color of the seeds to change. The sesame should be golden brown. This should happen very quickly, literally in a matter of seconds. Immediately after this, pour the oil and seeds into a container with cucumbers and mix everything thoroughly again until smooth.

At the end, add chopped garlic to the dish, mix everything again with available equipment and put the Korean-style cucumbers in the refrigerator to brew and cool for 30 minutes. To prevent the dish from absorbing extraneous food aromas, wrap the bowl with cling film.

Step 4: serve cucumbers in Korean style.

After the Korean cucumbers have cooled, the dish can be served. To do this, take the bowl out of the refrigerator, remove the film and, using a tablespoon, pour the cucumbers into a salad bowl. You can serve this dish for breakfast, lunch or dinner. This is also a wonderful appetizer that is perfect for any holiday table. After all, it turns out to be very aromatic, moderately spicy, with a pleasant aftertaste of garlic and fried sesame. An unforgettable combination of components!

Enjoy your meal!

To prepare the dish, you need to use cucumbers with a small seed inside. Typically, cucumbers of this variety are long and thin.

Korean cucumbers can be stored in the refrigerator in a glass jar with a tightly closed lid for a maximum of 2-3 days.

To prepare the dish, you can first fry the sesame seeds in a hot frying pan without oil, constantly stirring everything with a wooden spatula. Afterwards, add the still warm seeds to the cucumbers, and only then heat the oil and add it to the dish.

Instead of sesame seeds, you can add a few drops of sesame oil to Korean cucumbers.

Typically, Korean dishes use a special hot mixture called “yangnyom” and consists of a mixture of coarsely ground hot red pepper and ground garlic. To prepare cucumbers in Korean, you can prepare this mixture separately in a mortar or blender, and only then add it to the dish.

You can add ingredients such as onion rings or half rings, as well as sugar to taste, to Korean-style cucumbers.

If you do not like spicy foods or have a sensitive stomach to spicy foods, then add ground red pepper to cucumbers with extreme caution and in small quantities.

The secret of Korean carrots has traveled thousands of kilometers and found its sincere fans on opposite sides of the Atlantic Ocean. The bravest housewives began culinary experiments using the same technologies, but with different products. They also got to cucumbers, and not only young fruits are suitable for salad.

After all, even the most caring housewife can find large cucumbers in her garden beds. It takes a day to miss how the giants lie among the green foliage or hang from the vines twining along the trellises. You don’t want to eat overgrown vegetables when there are plenty of crispy young cucumbers. But it’s also wasteful to throw away crops - literally everything is useful in a good farm.

You can prepare a Korean-style salad for the winter from overgrown fruits. The dish will turn out tasty and unusual; hardly anyone will guess that its main ingredient is slightly yellowed cucumbers. This material contains a rating of the best preparations for a long winter.

Korean cucumber salad with carrots for the winter - the most delicious photo recipe step by step

With a minimum set of ingredients, you get an amazing tasting winter wrap. Greens of any size will go into a cucumber salad. If there is no special grater in the kitchen, you can chop the carrots using a regular one. The taste will not be lost from such a substitution, although the appearance will suffer a little.

Cooking time: 6 hours 30 minutes

Quantity: 5 servings

Ingredients

• Cucumbers: 1.5-2 kg
• Fresh carrots: 0.5 kg
• Ready seasoning for Korean carrots: 10 g
• Garlic: 2 large heads
• Sugar: 125 g
• Salt: 50 g
• Vinegar 9%: 120 g
• Red pepper: optional

Cooking instructions

Korean cucumbers for the winter without carrots

It is clear that most Korean salad recipes standardly include the “ancestor” - carrots. But here is one of the secret recipes where cucumbers do just fine without it.

Products:

• Fresh cucumbers – 4 kg.
• Garlic – 4 medium heads.
• Granulated sugar – 1 tbsp.
• Hot black pepper (ground) – 2 tbsp. l.
• Salt – 3 tbsp. l.
• Vegetable oil – 1 tbsp.
• Vinegar (6%) – 1 tbsp.

Algorithm of actions:

1. Prepare the cucumbers by soaking them for several hours, cutting off the ends. Cut the fruits lengthwise into 4 parts. If they are long, then also in half. Place in a large container - an enamel pan or bowl.
2. In another container, mix the remaining ingredients, first peel and chop the garlic.
3. Pour the aromatic spicy oil mixture over the prepared cucumbers. Leave to marinate.
4. Shake the container every hour. After 5 hours, begin sterilization.
5. Place the fruits in clean, sterilized half-liter containers. Pour in the released juice and marinade. Place in a saucepan with water. Heat.
6. When the water boils, sterilize for a quarter of an hour. Cork.

Spicy, aromatic cucumbers in winter will help you remember the brightest moments of your summer holiday!

Korean-style cucumbers recipe for the winter “You’ll lick your fingers”

The following recipe is somewhat similar to traditional pickling of cucumbers, but a large number of herbs and spices make the dish very aromatic, spicy and incredibly tasty.

Ingredients:

• Fresh small-fruited cucumbers – 4 kg.
• Black peppercorns – 20 pcs.
• Dill in umbrellas - 1 pc. for each container.
• Vegetable oil – 1 tbsp.
• Garlic – 1 head.
• Vinegar (9%) – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Salt – 2 tbsp. l. (with a slide).

Algorithm of actions:

1. Cut the cucumbers lengthwise into 2 or 4 parts, place in enamel containers (metal containers without enamel are not recommended, since the vitamins in them are quickly destroyed).
2. Sprinkle salt and sugar on top, pour over vegetable oil and vinegar. Mix carefully, trying not to crush the cucumbers. Leave to marinate for 3-4 hours, shaking occasionally.
3. Sterilize containers. At the bottom of each, first put an umbrella of dill, then 3-4 peppercorns, garlic, best passed through a press.
4. Next, place the fruits tightly, pour in the remaining marinade (with the released juice).
5. Place the filled jars in a container with warm water for sterilization. Boil.
6. Let stand for 15 minutes for half-liter jars, 20 for liter jars. Cork.

Open it in winter, enjoy the amazing taste, and mentally thank the Koreans for the great recipe!

How to cook spicy cucumbers in Korean - preparation for the winter

Korean salads (or vegetables prepared in the same way) are distinguished by a large number of aromatic hot spices and herbs. The following recipe is just for lovers of spicy food on the festive (or everyday) table.

Ingredients:

• Small young cucumbers - 4 kg.
• Garlic – 1-2 heads.
• Ground black pepper – 2 tbsp. l.
• Mustard powder – 2 tbsp. l.
• Vegetable oil – 1 tbsp.
• Vinegar 9% – 1 tbsp.
• Sugar – 1 tbsp.
• Salt – ½ tbsp.

Algorithm:

1. Soak the cucumbers for several hours. Wash, cut off the tails, cut lengthwise into several pieces if desired. If the cucumbers are long-fruited varieties, then also crosswise.
2. Make the marinade in a separate container by mixing all the other ingredients.
3. Pour the prepared marinade over the cucumbers placed in a large container. Leave for 3 hours to marinate well.
4. Place tightly in jars (liter or half-liter). Add marinade to the neck.
5. Sterilize for 10 minutes. Using sterilized lids, roll up.

Very spicy and very tasty Korean-style cucumbers will undoubtedly become the main dish on the table!

How to make Korean cucumbers on a grater for the winter

Sometimes the harvest of cucumbers can be very surprising when they grow in different sizes and shapes, and do not look very nice when rolled up. But there are recipes that help solve this problem; you just need to grate the cucumbers using a Korean carrot grater. And, if you add the carrots themselves, chopped in the same way, to the salad, then in winter your household will be treated to a tasty and healthy Korean treat.

Ingredients:

• Carrots – 0.7 kg.
• Cucumbers – 1.5 kg.
• Vegetable oil (preferably sunflower) – 100 ml.
• Seasoning for Korean carrots – 1 packet.
• Granulated sugar – 100 gr.
• Salt – 1.5 tbsp. l.
• Garlic – 1-2 heads
• Vinegar – 100 ml (9%).

Algorithm of actions:

1. Prepare the cucumbers, cover with water for 4 hours. Wash thoroughly. Trim the ends. Grind using a grater.
2. Wash and peel the carrots. Carry out the same technological process as with cucumbers - grate.
3. Pass the cloves of garlic, peeled and washed, through a press. Send to vegetables.
4. Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour the delicious-smelling marinade over the vegetables.
5. Leave for a while (4-5 hours). Be sure to lightly shake the vegetables every hour to ensure even marinating.
6. Sterilize salad jars in the oven. Place vegetables in them. Add marinade, the amount of which will increase due to the released cucumber juice.
7. The process is not complete - the jars must be sterilized in a container of boiling water. You need to place the jars in warm water and then bring it to a boil.
8. Leave for 15-20 minutes. After sterilization, roll up and cover with something warm (blanket, rug).

A magnificent, bright and tasty duet of cucumbers and carrots will delight you more than once in a snow-white winter!

Preparing Korean cucumbers for the winter with mustard

Cucumbers according to the recipes of the housewives of the “Country of Morning Freshness” most often include spices and garlic, but sometimes you can find another interesting ingredient - mustard. It will add spice to the dish.

Ingredients:

• Cucumbers – 4 kg.
• Garlic – 1 head.
• Mustard powder – 2 tbsp. l.
• Ground hot pepper – 2 tbsp. l.
• Salt – 100 gr.
• Granulated sugar – 200 gr.
• Vegetable oil – 1 tbsp.
• Vinegar 6% – 1 tbsp.

Algorithm:

1. It is advisable to take the smallest cucumbers with thick skin and consistency. Soak for 3 hours. Rinse with a brush. Trim the ponytails. Can be cut lengthwise.
2. Peel the garlic. Rinse, grate or crush using a press.
3. Mix garlic with oil, vinegar, add spices, mustard, sugar and salt to the marinade. Stir and pour over cucumbers. Again stand for 3 hours.
4. This recipe requires extensive sterilization. First you need to sterilize the containers themselves. Then place cucumbers in each, pour marinade so that it covers the fruits completely.
5. Place the filled jars on a cloth in a large saucepan. Add water. Bring it to a boil.
6. Leave for 10 minutes for half-liter containers, 20 minutes for liter containers.
7. Roll up. After cooling, go cold.

Household members can only wait patiently for the hostess to call for a tasting of cucumbers - crunchy with a sharp, incomparable taste!

Korean cucumber recipe for the winter without sterilization

Most Korean cucumber preparations require sterilization, but this important process is not very popular with some housewives. For the laziest, there is a recipe that does not require sterilization of the jars. In addition, the dish is rich in vitamins, since the cucumbers are accompanied by bell peppers and tomatoes.

Ingredients:

• Cucumbers – 3 kg.
• Tomatoes – 1.5 kg.
• Bell pepper – 4 pcs.
• Hot pepper – 1 pod.
• Garlic – 1 head.
• Salt – 2 tbsp. l. (with a slide).
• Sugar – 1 tbsp.
• Sunflower oil – 1 tbsp.
• Vinegar 6% – 1 tbsp.

Algorithm:

1. Prepare vegetables - wash, peel, trim the ends of cucumbers, and trim the stems of peppers and tomatoes. Remove the seeds from the bell pepper.
2. Place the garlic with tomatoes and peppers (bitter and sweet) into a meat grinder; these vegetables will become part of a tasty, aromatic marinade. Add salt, sunflower oil, sugar to them.
3. Cut the cucumbers into equal bars. Pour over the marinade.
4. Put on fire. When boiling, turn the heat to low. Cook for 10 minutes. Pour in vinegar. Cook for another 5 minutes.
5. Sterilize containers for storing salad. Place cucumbers in hot jars and pour marinade over them.
6. Cork. Cover with a warm blanket until the morning.

This recipe is good because, firstly, cucumbers are delicious, and secondly, you can eat the marinade with a spoon or add it to borscht!