If you like spicy dishes, then you will definitely like Korean cucumbers - a savory appetizer that can be eaten immediately or can be stored for the winter. Let's consider the most delicious recipe for quick cooking of cucumbers according to the recipe of Korean cuisine.

Try to choose oblong-shaped cucumbers with small seeds, thin skin, and a taste without bitterness. Remember that, despite the presence of vinegar, the salad cannot be stored for long (unless you roll it up): in a cool place the appetizer can stand for two to three days, no more.

Even though this is a traditional Korean dish, you can vary the level of spiciness. So, if you can’t eat spicy food, you don’t have to add it at all - the dish won’t lose anything from it.

Alternatively, you can make the cucumbers mild and then add the spicy mixture as you go.

This mixture is made from garlic and ground pepper. If you like very hot dishes, then you can add coarsely ground chili pepper.

Typically, onions, garlic, and carrots are added to a salad with Korean cucumbers. But you can experiment, changing the recipe the way you want, adding ingredients for more complex salads.

Korean salad with cucumbers and carrots

Ingredients:

• cucumbers - 2 kg;
• carrots - 200 g;
• sugar - 50 g;
• salt - 1 tbsp. l.;
• vinegar 9% - 150 ml;
• seasoning for Korean carrots - 1 tbsp. l.;
• garlic - 2 heads;
• vegetable oil - 200 g.

Cooking method:

• Wash the cucumbers well and then cut into strips.

• Peel the carrots and grate them. Ideally, for this salad you will need a Korean carrot grater.
• Mix the vegetables. Chop the garlic and add to them.
• Add seasoning, sugar and salt.

• Now it's time to add the dressing - vinegar and vegetable oil.
• Korean cucumbers are ready! Leave the salad for a day so that the cucumbers marinate well.

As you can see, this is not only the most delicious recipe for quick cooking of spicy cucumbers, but also the simplest.

The salad can be served immediately, and if you are preparing for the winter, you can roll it up. To do this, put the salad in sterilized jars, pour in the brine that appears while the cucumbers are pickling, and cover with lids. Sterilize for 10 minutes. Then roll up the lids.

Korean cucumbers with soy sauce

This recipe uses soy sauce as a dressing.

Ingredients:

• cucumbers - 0.5 kg;
• soy sauce - 1 tbsp. l.;
• vinegar - 1 tbsp. l.;
• ground pepper (red and black) - 1/3 tsp each;
• salt - half a teaspoon;
• sesame - 1 tbsp. l.;
• garlic - 4 cloves,
• vegetable oil - 2 tbsp. l.

Have you tried Korean cucumbers?
Vote

Cooking method:

• Rinse the cucumbers thoroughly and cut off the ends with a knife.
• Next, the vegetables should be chopped. Unlike the previous recipe, cut them not into thin strips, but into fairly large pieces: first cut lengthwise into two halves, then each half into two parts. If large, then cut each part into smaller ones.

• Salt the cucumbers well; to do this, put them in a deep saucepan and cover with salt. The amount of salt depends on how pickled you like your cucumbers. Stir the vegetables and leave to salt for half an hour.
• Meanwhile, while the cucumbers are pickling, prepare the garlic. If you like spicy dishes, you can use more garlic than indicated in the recipe. Peel the garlic and rinse the cloves under running warm water. Do not crush or crush the cloves, but cut them into smaller pieces.

• We return again to the cucumbers, which should have been pickled during this time. Drain all liquid from the pan.
• Add red and black ground pepper to the cucumbers (the amount can be varied depending on how peppery your dishes are), then soy sauce and vinegar.
• Mix the vegetables well.
• Now let's prepare the sesame seeds. To do this, fry them in a hot frying pan with vegetable oil until they turn golden.

• Add toasted sesame seeds and oil to the cucumbers.
• At the last step, add .

Korean cucumbers with soy sauce and spicy sesame flavor are ready. This is the most delicious recipe for quick cooking of spicy-spicy cucumbers!

Korean meat salad with cucumbers

We looked at how to make Korean cucumbers in the form of vegetable snacks. Another delicious recipe for quick cooking of spicy cucumbers is with beef. This is also a well-known recipe of national Korean cuisine: the salad is called “Ve-cha”. Thanks to beef, the salad turns out to be very satisfying. Can be served as a salad or as a meat appetizer. This salad can be eaten both hot and cold.

Ingredients:

• beef - 400 g;
• cucumbers - 2 pcs.;
• bell pepper - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• ground red pepper - 1 tsp;
• sugar - half a tsp;
• vegetable oil - 4 tbsp. l.;
• salt - 1 tsp;
• soy sauce - 4 tbsp. l.;
• vinegar - 2 tbsp. l.;
• ground coriander - 1 tsp.

Cooking steps:

1. Wash the cucumbers thoroughly. The peel does not need to be cut off if it is thin.
2. Cut into strips, place in a bowl, and add salt. Leave the chopped vegetables for half an hour so that they are properly salted.
3. also cut into thin strips. Please note that if the meat is slightly frozen, it will be easier for you to cut it.
4. Cut the onion into half rings.
5. When the cucumbers are salted, drain excess water. Next, add hot pepper, sugar, coriander.
6. Chop the garlic and send it there.
7. Fry the chopped meat, for which we place it in a hot frying pan with vegetable oil. When the meat is browned, add onion and soy sauce to it. Continue frying until done.
8. We transfer the meat to the cucumbers, and put the bell pepper cut into strips on top.
9. Pour in vinegar and leave to steep for 5-7 minutes.

Korean cucumbers with meat are ready! This is the most delicious recipe for instant cooking of an original meat dish from Korean cuisine!

Korean cucumber salads for the winter have become very popular recently. After all, cooking requires a little time and a small set of ingredients. And the taste of the snack will exceed all expectations. The cucumbers turn out very piquant, crispy and aromatic.

If you are tired of ordinary pickled cucumbers, then I advise you to prepare several jars of cucumber salad with carrots for the winter. This dish will complement absolutely any side dish or be a great appetizer.

Required Products:

• 2.5 kg of green cucumbers;
• 2 pcs. large carrots;
• 1 garlic head;
• 125 ml table 9% vinegar;
• 125 ml vegetable oil;
• 0.25 tbsp. sugar;
• 1 tbsp. salts;
• 15 gr. Korean seasoning for carrots.

Korean winter cucumber salad:

1. Any cucumbers, even slightly overgrown ones, are suitable for the salad. Wash the vegetables well, trim off the butts. Peel the carrots. Divide the garlic into cloves and remove the husks.
2. We cut or grate the cucumbers into long thin strips, like Korean carrots. To do this, you can use a special grater or a double-sided vegetable cutter. Only the outer part of the cucumber without seeds is used in the salad. The core with seeds is discarded.
3. Grate the carrots in the same way.
4. In a bowl, mix chopped carrots with cucumbers. Add garlic crushed through a special press and all the spices specified in the recipe.
5. Mix the salad thoroughly, cover the top or cover it with a plastic bag. Place on the refrigerator shelf to marinate for a day. During the process, mix the contents 3-5 times.
6. Meanwhile, thoroughly wash and sterilize the glass jars.
7. Fill a sterile container with pickled vegetables. Pour the marinade remaining in the bowl over the salad.
8. Cover the container with iron lids and place in a cold oven. Gradually heat to a temperature of 150 degrees and sterilize for about a quarter of an hour.
9. Then we carefully remove the jars from the oven, seal them, place them upside down and wrap them warmly.
10. After a day, when the workpiece has completely cooled, it can be moved to a permanent storage location.

Korean cucumber salad for the winter

Another version of winter cucumber preparation in Korean style, supplemented with sweet pepper. In this case, the cucumbers are cut into slices.

Required Products:

• 2 kg of small cucumbers;
• 0.5 kg of Belozerka sweet pepper;
• 0.5 kg carrots;
• 100 gr. sugar;
• 1 pod of hot pepper;
• 100 gr. table vinegar 9%;
• 100 gr. lean butter;
• 500 gr. onion;
• 1 garlic head;
• 1.5 tbsp. salts.

Winter cucumber salad in Korean:

1. Wash the cucumbers and trim the butts. If there is not enough moisture in the soil, cucumbers often become bitter. In this case, soak the vegetables for 2-4 hours in cool water, sometimes changing the water to fresh water.
2. For the salad, cut the cucumbers into thin rings and place them in a large bowl or pan.
3. Cut the washed peppers in half, discard the middle with seeds and tail. We cut the halves of the sweet pepper into thin longitudinal strips, which we then cut into 2-3 parts.
4. Peel the onion and chop finely.
5. Peel the carrots and grate them on a special Korean grater. The result is long thin strips with a square cross-section.
6. Place all ingredients in a saucepan. Add the garlic, passing each clove through a garlic press.
7. Next we send finely chopped hot pepper without seeds. Pour in sugar, salt, and add vegetable oil and vinegar. Stir the whole mass thoroughly to distribute all the ingredients evenly. Let the salad marinate for a couple of hours.
8. Place the cucumber salad in pre-sterilized liter or half-liter jars.
9. Cover the containers with lids, immerse them up to the hangers in warm water, sterilize liter jars for 1 hour after boiling, and half-liter jars for half an hour.
10. Then we seal the jars with tin lids, cover and let the workpiece cool.

Korean cucumber salad for the winter

Those who prefer preparations without sterilization will really like this recipe for Korean cucumbers for the winter. Instead of sterilizing the salad in jars, we'll just boil it in a saucepan and roll it up.

Set of products for procurement:

• 3 kg of cucumbers;
• 3 carrots;
• 0.5 tbsp. peeled garlic cloves;
• 250 ml vegetable oil;
• 200 gr. table vinegar 9%;
• 0.5 tbsp. sugar;
• 2.5 tbsp. rock salt;
• 1 tsp black pepper (freshly ground).

Korean cucumber salads for the winter:

1. Rinse all the cucumbers thoroughly and cut off the ends. We cut the vegetables into rings, as for a regular salad. Place them in a pan with a thick non-stick coating.
2. Peel the garlic cloves and cut them into thin slices.
3. Peel the carrots and grate them on a grater with large holes.
4. Place carrots and garlic in a container with cucumbers. Next add vinegar, spices and vegetable oil. Mix all the ingredients thoroughly and leave for a quarter of an hour to release enough vegetable juices.
5. Place the pan on low heat and cook for ten minutes from the start of the boil. While cooking, stir the salad periodically to prevent it from burning. After heat treatment, the cucumbers will change color slightly and become slightly transparent.
6. Place the hot salad in sterile jars and cover with iron lids. We put the jars upside down, wrap them warmly and leave them to cool.
7. The above ingredients make 3-3.5 liters of salad.

Korean cucumber salad for the winter

The preparation prepared according to this recipe is particularly juicy and has a multifaceted taste.

Ingredients for cooking:

• 4 kg of green cucumbers;
• 2 tbsp. good soy sauce;
• 1 kg carrots;
• 1 tbsp. odorless lean oil;
• 1 glass of white sugar;
• 1 tbsp. 9% table vinegar;
• 5 garlic cloves;
• 15 gr. seasonings for carrots in Korean;
• 100 gr. rock salt.

Korean cucumber salad for the winter:

1. Rinse the cucumbers, dry them, and trim the edges. Without removing the skin, grate it in the form of noodles on a Korean carrot grater.
2. We also rub the washed, peeled carrots into long strips.
3. Press the garlic cloves with the flat side of the knife so that the skin comes off easily, and chop.
4. Place vegetables with garlic in a large container, add vegetable oil, and add Korean seasoning.
5. In a separate plate, combine soy sauce with salt, vinegar and sugar. Pour the resulting marinade over the vegetables and stir. Leave the vegetable mixture to marinate for a couple of hours.
6. Place the workpiece in sterile jars and sterilize in hot water or oven for 10-15 minutes. Seal with lids, wrap and cool. We store it in the basement or cellar.

Korean cucumber salad for the winter

Following this recipe, you will prepare a very tasty vegetable snack. It will complement any holiday table or quiet family dinner.

For the preparation you will need:

• 3 kg of cucumbers;
• 1 head of garlic;
• 3 large carrot roots;
• 3 tbsp. table salt;
• 6 tbsp. l. sweet sand;
• 1 tsp each black and hot ground pepper;
• 0.5 tbsp. lean refined butter;
• 150 ml food vinegar (9%);
• 1 tsp coriander (chopped);
• 3 tbsp. mustard seeds.

Korean cucumber salad for the winter:

1. Wash fresh cucumbers, dry them, cut off the ends. Cut into long strips.
2. Peel the carrots and grate them with long noodles on a special grater.
3. Remove the peel from the garlic and chop it in any desired way. Mix cucumbers, carrots and garlic. We also add vinegar, granulated sugar, mustard seeds, peppers and coriander to the vegetables.
4. Mix the mixture thoroughly and leave for 2-3 hours.
5. After the specified time, lay out the vegetable mass in a sterile container, pour out the released marinade, cover with iron lids and sterilize for a quarter of an hour, immersing them up to the shoulders in warm water.
6. We roll up the finished product with iron lids, place the container upside down, cover it with a blanket and slowly cool it.

Korean cucumber salads for the winter

The combination of tomatoes and cucumbers is already familiar, but in this Korean winter preparation this tandem will sparkle with completely different colors.

Set of products for salad:

• 2 kg of green cucumbers;
• 3 pods of bell pepper (red);
• 3 meaty tomatoes;
• 3 large onion heads;
• 5 cloves of garlic;
• 50 ml vegetable oil;
• 1-2 tsp. salts;
• 0.5 tsp freshly ground black pepper.

Korean winter cucumber salads:

1. Cucumbers of any size are suitable for this preparation. Wash the vegetables thoroughly and cut into strips, cutting off the ends.
2. Sprinkle the cucumbers with salt and let the vegetables release their juice. Carefully drain the released liquid, and squeeze out the cucumbers, placing them in cheesecloth.
3. Peel the onion and cut into half rings.
4. Remove the core from the pepper pods and cut into strips. Rinse the tomatoes and cut them into half rings or small slices. For this salad, it is better to use meaty varieties of tomatoes.
5. Pour vegetable oil into a large frying pan. When it warms up, add the onion to fry. Add peppers and tomatoes to the softened onions, mix and simmer for a quarter of an hour.
6. While frying, add chopped garlic to the vegetables. At the end of cooking, season with pepper.
7. Add the cooled vegetable sauce to the cucumbers and mix. Place the mixture into sterile glass containers and cover with lids.
8. Sterilize the salad in the usual way for 30-40 minutes, immersing the jars up to their hangers in water.
9. Seal the workpiece with lids and cool under a blanket.

These unusual cucumber salads can be prepared by adding seasoning for Korean carrots and more. Korean cucumber salad for the winter will captivate you with its crunch, rich taste and unsurpassed aroma. Bon appetit everyone!

Good afternoon, dear friends, we continue the topic of vegetable snacks that can be prepared from cucumbers. In previous articles, recipes for preparing lightly salted cucumbers were discussed, and in this article we will try to analyze recipes for how to prepare such a dish as cucumbers in Korean.

This dish is also very good as a snack or accompaniment to fried potatoes or meat. The dish turns out quite tasty and aromatic. The selection of recipes will contain only the most delicious and uncomplicated recipes for preparing cucumbers in Korean.

Naturally, the main ingredient is cucumbers and carrots, and of course a small set of seasonings. We will cut the cucumbers and carrots in a non-standard manner. Yes, and one more piece of advice, if you are not an ardent fan of fiery or spicy foods, then you can put less spicy foods.

To make the dish tasty, it is better to take fresh vegetables. It doesn’t take much time to prepare this snack. It is important to have a good mood and a desire to cook something very new and tasty.

Ingredients.

• 350-400 grams of fresh cucumbers.
• 1 medium carrot.
• 1 tbsp sugar.
• Half a teaspoon of salt.
• 2 tablespoons of vegetable oil.
• Garlic feathers 2-3 pcs.
• Pinch of ground black pepper.
• Seasoning for Korean carrots half a teaspoon.
• 9% vinegar 3 tablespoons.

Cooking process.

Naturally, before you start preparing this dish, you need to rinse all the ingredients well. Wash the cucumbers and carrots and then dry them.

We grate the carrots on a special grater for Korean carrots. If you don’t have such a grater at hand, you can do this with a sharp knife.

Dissolve the cucumbers lengthwise into 3-4 parts, then divide into several more parts, but this time across. The smaller the cucumbers are chopped, the faster the dish will cook.

After all the ingredients are chopped, you can start preparing the dressing for our dish.

In a separate bowl, mix vinegar, salt, sugar, vegetable oil and seasoning for Korean carrots. Stir and pour in the chopped vegetables that should already be in one common bowl.

Afterwards, mix everything well and put the bowl of vegetables in the refrigerator for 3 hours. During this time, the cucumbers will marinate and acquire an amazing taste and aroma. PBon appetit.

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

I think that any housewife wants her preparations for the winter to only become tastier over time. And this can be done if you take fresh ingredients and the right seasonings. I offer a new recipe for preparing cucumbers for the winter. The salad turns out to be a little spicy, but that’s its highlight. It can be prepared for the winter, or it can be served with young potatoes. In general, look at the recipe and take it on a pencil.

Ingredients.

• Cucumbers 1 kg.
• Carrots 3-4 pcs. about 300 gr.
• 1 hot pepper.
• 8-10 cloves of garlic.
• 9% vinegar 45 ml.
• Salt 1 tablespoon.
• Sugar 3 tablespoons.
• Black pepper 15-20 peas.
• Parsley a small bunch.
• Half a teaspoon of ground coriander.

Cooking process.

Wash and dry the vegetables. We use only fresh and crunchy cucumbers, since limp cucumbers cannot be used to prepare a tasty dish.

Cut the cucumbers lengthwise into 3-4 pieces and then crosswise. Look at how the cucumbers are cut in the picture below and try to cut them as well.

Three carrots on a special grater for Korean carrots.

Just finely chop the garlic, parsley, and hot pepper. Place all prepared ingredients in one common pan.

Next you need to add all the bulk ingredients, salt, sugar, peppercorns and ground coriander. Finally, add vinegar and gently stir the dish.

Then cover the pan with a lid and leave in a warm place for 2-3 hours. During this time, a large amount of marinade should be released from the vegetables.

The salad can be served at the table, or you can seal it in jars and postpone the meal until winter. Place the prepared salad in a jar so that the brine covers the vegetables. Place the jar in a pan of water and boil it for about 30 minutes. Then cover with an iron lid and screw it tightly.

Such salads are best prepared in small 0.5-0.7 liter jars. This is convenient because when you open the jar, the salad is quickly eaten and there is no time for it to dry out or go to waste.

Look how beautiful it turns out. This salad can be stored for about a year in a cool place. But I think it won’t last longer than until spring, because after the first try you’ll want it again and again. Bon appetit.

Korean-style crispy pickled cucumbers for the winter

This dish is also in the category of the longer it sits, the tastier it becomes. The salad leaves the table so quickly that I think I’ll have to run for another jar.

The salad is prepared just as quickly and simply as the other salads presented in this collection. It is important to understand that the longer the vegetables are in the brine, the tastier they will become. This is not the final recipe for cooking; if you wish, you can add your favorite seasonings and spices. I will present to you the simplest recipe for preparing cucumbers for the winter, and you can add whatever you want at your own discretion.

Ingredients.

• 1 kg carrots.
• 4 kg of cucumbers. It is advisable to take young cucumbers.
• 1 tablespoon sugar.
• 9% vinegar 7-8 tablespoons.
• Salt 2 tablespoons.
• 2 medium heads of garlic.

Cooking process.

Before preparing the salad, you need to lightly refresh the cucumbers. Place them in a large saucepan and fill with cold water. Soak the cucumbers in water for about 2-3 hours.

But this procedure is required only if the cucumbers were purchased at the market, and if the cucumbers have just been picked from the garden, then you can only confine yourself to a good washing of the fruits.

Also, before you start cooking, inspect each cucumber for spoilage or damage.

Next is the standard procedure for slicing cucumbers. First along then across.

Then grate the carrots using a Korean carrot grater. This grater allows you to make identical carrot strips.

Grind the remaining ingredients and put everything in one large pan.

Add salt, sugar, vinegar and vegetable oil. Mix everything well, cover with a lid or wrap with cling film. Leave the pan warm for 3-4 hours. Then put it in the refrigerator for a day, preferably stirring the salad well every 3-5 hours. During this time, the vegetables will be saturated with salt, they will release juice and begin to marinate in their own juice.

After a day, put the salad in sterilized jars. Afterwards you will need to boil the salad directly in the jar for about 15-20 minutes. Place the jar in a pan of cold water and bring the water to a boil.
After 20 minutes of steady boiling, take out the jar and close it with a metal lid. We store jars with blanks in a cool place. Bon appetit.

Making cucumber salad for the winter with mustard and garlic

For this salad, you can use non-liquid cucumbers. These are those that have the wrong shape or are a little overripe.

Ingredients.

• 2 heads of garlic.
• 4 kg of cucumbers.
• 1 tablespoon sugar.
• 1 tablespoon ground black pepper.
• 1 tablespoon mustard powder.
• 1 tablespoon of vegetable oil.
• Half a tablespoon of salt.
• 9% vinegar 1 tablespoon.

Cooking process.

Wash and cut the cucumbers. We only cut lengthwise.

Peel the garlic and pass through a press. Place the cucumbers and garlic in a saucepan and add all the dry ingredients, then pour in the vinegar and vegetable oil. Stir and leave covered for 5-6 hours. During this time, the cucumbers will react with salt and produce a lot of brine.

All that remains is to place the cucumbers in sterilized jars, add brine and boil for 30-40 minutes.

After boiling, cover with lids and tighten tightly using a special key.

Turn the lids down and cover with a blanket. Let the jar cool completely, after which you can transfer them to a cool place for long-term storage. The salad can be stored for no more than a year since the brine can completely dissolve the cucumbers. Bon appetit.

How to cook lightly salted cucumbers in Korean video recipe

The recipe is also not complicated and it turns out quite tasty. Take a look and try making this salad yourself. I did it the first time, so I think you can do it too.

Bon appetit.

Awesome appetizer of cucumbers with sesame seeds and carrots

Agree, it’s not every day that you come across such recipes for preparing salads for the winter using vegetables and sesame seeds. But I think it's worth trying to cook. Moreover, the salad turned out very tasty.

Ingredients.

• Cucumbers 700-800 grams.
• 5 cloves of garlic.
• Half a bunch of parsley and onion.
• 2 carrots.
• 2 bell peppers.
• 1 hot pepper.
• 2 tablespoons roasted sesame seeds.
• 1 tablespoon salt.
• 3 tablespoons soy sauce.
• 2 large spoons of rice vinegar.
• 2 teaspoons sesame oil.
• 1 tablespoon granulated sugar.

Cooking process.

In this recipe, all ingredients need to be cut into thin strips. Except for garlic and herbs.

Finely chop the greens and pass the garlic through a press.

Grate the carrots using a Korean carrot grater.

After cutting the cucumbers, sprinkle them with salt and set them aside to let them release their juice while we prepare the rest of the ingredients.

After everything is chopped, it's time to prepare the brine. Mix the sauce with vinegar, add all other bulk products and stir until completely dissolved.

Pour brine over cucumbers, carrots and garlic, add sesame seeds and mix well. The salad is ready, enjoy your meal.

Another very tasty recipe: warm salad with cucumbers and meat.

As you know, vegetables are very healthy, but you need something else that is very satisfying. Therefore, I offer a recipe for a delicious and satisfying warm salad with meat.

Ingredients.

• 0.5 cucumbers.
• 250 beef or pork.
• Salt to taste.
• Onion head.
• 1 bell pepper.
• 3-4 cloves of garlic.
• Red and black pepper to taste.
• Vegetable oil.
• 1 teaspoon sesame seeds.
• Sugar half a teaspoon.
• 1 tablespoon soy sauce.
• 1 tablespoon 9% vinegar.
• Greens to taste.

Cooking process.

Wash the meat and cut into strips, fry in vegetable oil with onions.

Next, add hot and bell peppers. It is advisable to remove the seeds from hot peppers since all the bitterness is in them.

Next, add a little salt and add garlic, passed through a press, stir and fry until the meat is cooked.

While the meat is cooking, prepare the sauce. To prepare the dressing, mix sesame soy sauce, sugar, and a little vinegar. Stir until the sugar is completely dissolved. And pour the dressing over the meat. Stir and simmer over low heat for about 2-3 minutes.

Chop the cucumbers and grate the carrots using a Korean carrot grater.

After putting the contents of the frying pan into a bowl, add cucumbers and carrots, mix everything well and serve. Everyone will be happy with this salad, it is both tasty and very filling. Bon appetit.

Korean cuisine is gaining more and more popularity. Spicy, fragrant dishes are perfect for regular and festive tables. Korean cucumbers are not like regular canned ones. They are much spicier. This interesting salad is easy to prepare. The basis of this dish is cucumber, tomato, seasoning. If you add bell pepper, garlic, mustard, hot pepper and other seasonings in your own way, this will only enhance the taste of the salad. This dish can be eaten either fresh or prepared.

Korean cucumber comes in different interpretations: a quick recipe without sterilization with mustard; Korean cucumber with carrots; Korean cucumbers with bell pepper; a wonderful recipe for overgrown cucumbers in tomatoes, without carrots; recipe for winter cucumbers with seasoning for Korean carrots.

• To prepare beautiful salads, it is advisable to try to cut vegetables into identical cubes, strips or circles.
• If the vegetables have thick skin, it is advisable to blanch them in advance - keep them in boiling water for several minutes. After heat treatment, the skin will become more tender, which will improve the taste of the future salad.
• It is advisable to follow the recipe exactly. You can use your imagination in spices.

A little about the varieties of cucumbers. Each variety is suitable for different types of processing. Variety Muromsky early. It is better to eat it fresh.

Vyaznikovsky good both fresh and pickled.

And here Unfeminine- This is a late variety. Their salads are excellent.

Korean quick-cooking cucumbers without sterilization with mustard

Cooking Korean salad is considered the fastest. It doesn't take much time, but it turns out delicious.

For 4 kg of cucumbers (preferably small, of the same size) we take:

• Garlic - 6-8 cloves,
• Vegetable oil - 200 gr.,
• Vinegar 9% – 200 gr.,
• Salt - 100 gr.,
• Sugar - 200 gr.,
• Black peppercorns - 1 tbsp.,
• Mustard seeds - 1 tbsp,
• Greens to taste.

Recipe for making Korean cucumbers:

1. Soak the cucumbers in cold water for one hour. After that, cut it lengthwise into four parts and place it in a large bowl so that it is convenient to stir.
2. Sprinkle the cucumbers with salt, sugar and mustard.
3. We crush the garlic with a garlic press. Sprinkle it with salt. Add to cucumbers.
4. Crush black pepper into powder. And we add it too.
5. Finely chop the greens. Sprinkle the cucumbers. We choose whichever greens we like. You can have dill and parsley, or a mixture of fennel, parsley and basil. These herbs are very aromatic and increase the attractiveness of the dish.
6. Fill everything with vegetable oil. Simmer for 15 minutes.

Before putting it into jars, taste the salad. If anything is missing, add it. Fill 0.5 liters.

Korean cucumbers with carrots for the winter

This Korean salad is simply delicious.

For 2 kg of cucumbers we take:

• Carrots - 500 gr.,
• Garlic - 1 head,
• Vegetable oil-125 gr.,
• Vinegar 9% - 15 g (preferably apple),
• Hot red pepper - 1 pc.,
• Salt - 50 gr.,
• Sugar - 100 gr.,
• Black peppercorns - 5-6 pcs.

Korean recipe for the winter:

1. Immerse freshly picked cucumbers in cold water for one to two hours. If the vegetables were collected one or two days ago, then the soaking time in water should be increased to three to four hours.
2. Before cutting the cucumbers into cubes, taste them for bitterness so that the salad turns out tasty.
3. Three fresh carrots on a grater for Korean salads, that is, in long strips. Sprinkle carrot sticks over cucumbers.
4. Take the garlic, crush it a little and sprinkle with salt. After this, it will release the juice faster and fill your Korean salad with a fragrant aroma. We cut the garlic into slices.
5. Peel the red pepper from the seeds and cut into slices.
6. Mix everything carefully.
7. Add black pepper, crushed into powder.
8. In a separate saucepan or bowl, prepare a marinade from vinegar and vegetable oil. Pour and soak the vegetables in it for two hours. Your kitchen will be filled with an amazing smell.

While the salad is brewing, boil the lids. After two hours, tightly pack the vegetable mixture into the jars, add marinade, close the lids and sterilize. To preserve the salad for the winter, sterilize the cucumbers in jars in boiling water, that is, by placing them in a wide pan of cold water on a piece of cloth to prevent them from bursting. And then keep it on low heat for a certain time. Liter - 30 minutes, half liter - 20 minutes. Roll up the lids.

Then we roll up the jars of cucumbers in Korean style, turn them over, wrap them in something warm and leave them for a day. Then we put it in the pantry or cellar and store it until winter.

Korean cucumbers with bell pepper

For 2 kg of cucumbers we take:

• Carrots - 500 gr.,
• Sweet bell pepper - 500 gr. (red or green as desired),
• Onions - 500 gr.,
• Garlic - 7 cloves,
• Hot bitter pepper - 1 tbsp.,
• Vegetable oil - 100 gr.,
• Vinegar 9% – 100 gr.,
• Salt - 50 gr.,
• Sugar - 100 gr.

Cooking cucumbers the Korean way:

1. Chop the cucumbers into slices.
2. Sweet pepper - into strips.
3. Onion - cubes.
4. Carrots - grated in Korean style.
5. Mix everything in a bowl.
6. Add the garlic passed through the garlic and finely chopped hot pepper.
7. Pour vegetable oil over the vegetable mixture, sprinkle with sugar, add vinegar and salt.

Mix everything carefully. Let the cucumbers marinate in Korean style for two hours. Then put the mixture into sterilized jars, add marinade, cover with lids and sterilize. Half liter - 30 minutes, liter - 1 hour. Then we roll it tightly and put it in storage.

Recipe for overgrown cucumbers in tomatoes, without carrots

For 1 kg of overgrown cucumbers we take:

• Garlic - 1 large head,
• Vegetable oil-100 gr.,
• Vinegar 9% – 200 gr.,
• Salt - 1 tbsp,
• Sugar - 100 gr.,
• Hot red pepper - 1/2 pcs.,
• Tomatoes - 1/2 kg.,
• Mix for Korean carrots - 1/2 tbsp.

Korean salad recipe:

1. Grate overgrown cucumbers in Korean style and cut into medium-sized slices.
2. Peel the sweet and bitter peppers from the centers and cut into circles.
3. Pour boiling water over the tomatoes, then under cold water. Remove the skin. Cut the peeled tomatoes into slices. We pass them through a meat grinder or grind them in a blender.
4. Garlic - through garlic.
5. Mix all the vegetables. We put it on fire. Boil over low heat for 30 minutes, stirring constantly. Add vinegar and simmer the mixture for another 5 minutes.

Place in sterilized jars, roll up, turn over, and wrap in a blanket. Leave it like this until the jars cool down. Then we put it in storage.

Recipe for cucumbers with Korean carrot seasoning

For 2 kg of cucumbers we take:

• Carrots - 500 gr.,
• Garlic - 7 cloves,
• Vegetable oil - 125 gr.,
• Vinegar 9% – 125 gr.,
• Seasoning for Korean carrots - 1 tbsp.,
• Salt - 50 gr.,
• Sugar - 100 gr.,
• Dill - a bunch.

How to prepare a salad with Korean seasoning:

1. Soak large and medium-sized cucumbers in water for 4 hours. Then we cut them into cubes.
2. Grate carrots for Korean salads.
3. Finely chop the dill and pass the garlic through a press.
4. Mix all the vegetables.
5. Separately prepare the marinade. To do this, mix vegetable oil, salt, sugar, vinegar and Korean seasoning.
6. Season the vegetables with the resulting Korean marinade and let it brew for one hour at room temperature. Then we put the salad in the refrigerator for five hours.

After the time has passed, put the salad into sterilized jars, close with boiled lids and put half-liter jars on the fire to sterilize for 10 minutes, liter jars for 15 minutes. During sterilization, place a napkin under the jars to prevent them from cracking. Roll it under the blanket until it cools completely. We store Korean-style cucumbers in the pantry or cellar.

Which version of the Korean-style cucumber salad did you like best?

Almost any available vegetable/meat/fish (underline as appropriate), kept in a spicy marinade with the addition of hot pepper, coriander, vinegar, sugar and vegetable oil is automatically considered an achievement of Korean cuisine. This misconception is widespread not only in our country, but where it came from is not known for certain anywhere. Well, Koreans don’t eat carrots, beets, and especially herring in such quantities. However, our home cooking in this sense does not give a damn about conventions, which I personally am very happy about, and every year I gladly roll up Korean-style cucumbers for the winter. After several years of experimenting, I still haven’t chosen the most delicious recipe, so I offer you two excellent options for canned cucumber salad appetizers to try.

This preservation is unpretentious; all jars “survive” well until the cold weather in a cellar or dark pantry. It is better to store opened cucumbers in the refrigerator, but they usually do not stay there for long. An excellent alternative to traditional pickled cucumbers and gherkins for lovers of unusual combinations and spicy dishes.

Korean pickled cucumbers with carrots

A piping delicious, beautiful and unusual duet of carrots and cucumbers. Despite the fact that this method of canning involves sterilization, the vegetables turn out crispy and not soft-cooked. By experimenting with the composition and amount of spices, you can easily achieve a perfectly appetizing, piquant result.

Ingredients:

*If you don’t have a ready-made set of spices, mix ground coriander seeds, sweet paprika, black and red pepper in arbitrary proportions (to taste).

It turns out about 3 liters of preserved food

How to prepare Korean cucumbers for the winter with carrots (the simplest and most delicious recipe with photos):

Before pickling, it is advisable to soak the cucumbers in cold, clean water for 5-6 hours or overnight. After such water procedures, the vegetables will become crispier and the smallest particles of soil will be removed from their surface. Dry the washed cucumbers. Cut off the ends. Cut into cubes or long strips 2-2.5 cm thick. If the peel is thick, you can remove it. Place the slices in a deep bowl.
Peel the carrots. Grate using a special grater for Korean salads or a regular coarse one. Send to cucumbers.
In a small jar, mix salt and sugar with vinegar. Close. Shake. Or just stir with a whisk/fork. It is desirable that the grains dissolve completely.
Peel the garlic cloves. Grind using a crusher or grate on a fine grater. Transfer to vegetables. You can use more or less garlic, depending on the desired spiciness of the snack.
Add Korean salad dressing or spices according to the list above. They must be of high quality and not contain synthetic additives, so that the crispiest, most delicious and aromatic Korean cucumbers can survive safely until winter.
Pour in a mixture of vinegar, sugar and salt. Add vegetable oil. Stir. Cover with a lid. Place in a cool place for 6-8 hours. Stir the vegetables every 1-2 hours while marinating.
In a few hours, the cucumbers and carrots will be well soaked in the Korean dressing. A lot of liquid will be released - marinade. It will be used when canning salad.
Prepare the jars: wash with baking soda/laundry soap inside and out, dry. Place cucumbers with Korean seasoning among containers. Pour the liquid released when the salad steeps on top so that it completely covers the vegetables and reaches the edges of the container. If the marinade is not enough, add clean hot boiled water. Cover the preservation with clean, sterile lids. Place in a large saucepan with water (it should reach about 2/3 of the height of the jars, so that when boiling, splashes do not get inside). It is advisable to place a thick cloth (silicone mat) at the bottom of the sterilization tank. This will distribute the heat more evenly. Sterilize delicious Korean cucumbers for 10 minutes (in a half-liter container) or a quarter of an hour (liter containers). Record the time after the water boils in the pan. Roll up with a machine. Turn the lids down. Wrap in thick fabric (old fur coat, sheepskin coat, blanket).
After the jars of Korean pickled cucumbers have cooled completely, store them in the basement or pantry until winter. When serving, you can sprinkle with sesame seeds, toasted in a dry frying pan.

We prepare spicy pickled cucumbers in Korean style for the winter

Just the right amount of spicy, crispy cucumber strips. There is nothing superfluous in the appetizer - aromatic garlic, sweet paprika and an invariable attribute of Korean salads - coriander. The preparation is really worth the time spent on it in the summer. An amazing alternative to traditional pickled preserves.

To prepare, take:

Exit: about 2.5 l

One of the most delicious recipes:

Wash the cucumbers thoroughly. Soak in cold water for several hours. Cut off the ends and cut the cucumbers lengthwise into long thin strips. Place in a deep bowl. It is advisable to check the cucumbers for bitterness before slicing. Especially if they are grown in open ground.
Press the garlic through a press or finely grate. Transfer to cucumbers. Stir.
Place into clean, dry jars. It is better to preserve this Korean salad in a small container with a capacity of 0.5-1 liters.
Prepare the marinade. Mix water, oil, salt, sugar, spices. You can use ready-made seasoning. But it must contain coriander; it is this that gives it a special, Korean piquant taste and aroma. Remove the marinade from the heat and add the vinegar. Stir.
Pour hot liquid into the jars. If you plan to store the product for the winter in the pantry, additionally sterilize it in the oven (at a temperature of 150 degrees) or in a large saucepan with water at a moderate boil. The sterilization time for liter jars is 15 minutes, for half-liter jars - 10. If you are going to put the preserves in the refrigerator or a dark, cool, dry cellar, you can roll up these cucumbers in Korean without sterilization. Lids must be sterile and dry before rolling. If you don’t have a seaming key (machine), you can seal the preserves with screw caps (twist-off). They do not need to be sterilized. Just wash them and keep them in hot water. Cool upside down (do not turn jars with twist-off lids upside down, they may leak) under a thick blanket/fur coat.
Transfer to a storage location for the next day. Store until winter in a cool, dry place, away from constant bright light. When serving, you can sprinkle with soy sauce and sesame oil.

Good luck and delicious preparations!