Korean-style vegetables have become very popular among winter preparations. Unlike other salads and pickles, they are spicy, crispy and very aromatic. Great option both for everyday food and for festive table. Especially if it's cucumbers. They are very good in this dish. Anyone who has tried it will understand me. And for those who are hearing about this for the first time, be sure to try it.

Right now you have a unique opportunity to cook Korean preparation. Prudently, I prepare 2 times more snacks for jars for the winter so that I can eat right now. Because the aroma when infused is such that it is impossible to resist. The tasting is not complete with just one piece; your hands are always reaching out to take more.

Right now we will prepare several recipes that I think are some of the most delicious. Fast, tasty and very simple!

Winter cucumber salad with carrots in Korean

Original and very delicious preparation for winter meals and more. It can be eaten the very next day after preparation. If you preserve it in sterile jars and seal it tightly, it will last all winter. Crispy cucumbers complement perfectly spicy carrot. Look how beautiful it is!

Ingredients:

• kilogram of cucumbers;
• 2 carrots;
• head of garlic;
• seasoning for pickling vegetables in Korean;
• bunch of dill.

For the marinade:

• half a liter of water;
• a tablespoon of salt;
• 2 tablespoons of vegetable oil;
• 2 tablespoons sugar;
• bay leaf and allspice to taste;
• 4 tablespoons apple cider vinegar.

Cooking steps:

1.Cucumbers need to be soaked in cold water. 2-3 hours are enough for this. But it's better to leave it overnight. This procedure is especially necessary for those vegetables that were collected from the bush more than a day before cooking.

2. Peel the carrots and grate them on a grater with a special attachment. You can cut it with a knife, but it will be more difficult.

3. Send chopped garlic (a whole head) and spices to it. Mix. We got carrots in Korean style. We will not insist on it, since this will happen already in the bank. Set aside while we prepare the cucumbers.

4. Cut the cucumbers into thin slices. It won't be easy to do this with a knife. Therefore, it is better to use a vegetable peeler. It cuts the slices thinly and makes them easy to roll.

Be sure to check cucumbers for bitterness. If you prepare a snack from bitter vegetables, the taste will be spoiled.

5. Sterilize jars for snacks and boil the lids in water for 15 minutes. This is an important criterion for any preparation.

6. Boil the marinade with the addition of all other ingredients from the list, except oil. Taste it, you may not have enough salt or vinegar. After boiling, immediately remove from heat.

7. Let’s get to the fun part - wrapping the cucumber “rolls”. Place a little carrot on the cucumber slice along the bottom edge. Now carefully twist the roll. Do this with the entire amount of cucumbers and carrots. After wrapping, place the rolls directly into the jar.

8. On top you can put those cucumbers that remained during the slicing process. Place the rolls tightly, pressing them against each other. Place 1 sprig of dill on top.

9. Pour oil into each jar and fill with brine. Seal the lids tightly and turn upside down. At this stage you need to check them for leaks. If you notice marinade leaking, you need to urgently re-tighten the lid.

10. Cover with a warm towel or blanket overnight. In the morning you can clean the basement.

Korean-style cucumber slices for the winter

To diversify your choice of pickled cucumbers for the winter, prepare them according to this recipe. They turn out spicy, crispy and very tasty. Every year I close several jars for the winter and very rarely do they survive until the New Year. It's very tasty!

Ingredients:

• half a kilo of carrots;
• 2 kilos of cucumbers;
• 1 tablespoon crushed garlic;
• 50 grams of salt;
• half a glass of sugar;
• half a glass of oil;
• half a glass of vinegar;
• level teaspoon of black pepper powder;
• a pinch of red pepper.

Cooking steps:

Before cooking, it is better to soak cucumbers in water for at least 3 hours.

1. Cut off the tails of the cucumbers. Be sure to taste for bitterness. Such fruits should not fall into the jar, otherwise the preparation will be spoiled. Eating such marinushki is unpleasant. Cut the tested fruits into 4 parts, and then in half. Thus, one cucumber will be divided into 8 parts. Larger, overgrown vegetables can be cut smaller.

2. Cut the carrots into thin strips. A Korean vegetable grater is perfect for this.

3. In a large bowl with enamel coating, without chips or cracks, combine carrots, cucumbers and all other ingredients from the list. Mix thoroughly with your hands and cover with a lid. In this form, the salad should “rest” for 4 hours. During this time, the marinating ingredients will do their job. The vegetables will release their juice and infuse in natural brine.

4. Pickled vegetables look exactly like this. It's too early to eat them. They will “arrive” right in the jars.

5. Let's start packaging. Place all the vegetables in clean jars and pour the resulting brine evenly. There is no need to seal at this stage. Simply cover with lids. Place in a saucepan with water to sterilize. After boiling, boil for 10 minutes.

From the declared quantity of products, two 700 gram and one half-liter jars are obtained.

6. Carefully remove the jars from the boiling water, seal them and place them upside down. For the full effect, you need to wrap them in an old jacket or just a warm towel at night. The next morning you can remove the jars to their storage location.

Korean cucumber salad recipe for the winter

If you have your own garden, then you have probably encountered overgrown cucumbers. This recipe will just help eliminate such a harvest, with benefit and taste. We will chop this salad finely, so appearance vegetables don't matter. It turns out very tasty and juicy. Can be served with any side dish.

Ingredients:

• 1 kilogram of cucumbers (weight indicated in already chopped form);
• 200 grams of carrots;
• 6 cloves of garlic;
• half a glass vinegar;
• 3 tablespoons granulated sugar;
• half a glass of lean butter;
• a tablespoon of salt;
• 10 grams of spices for Korean carrots.

Cooking steps:

1.Grate carrots and cucumbers using a grater with a special attachment for Korean vegetables.

Cucumbers, especially overgrown ones, should be grated only to the seeds. The core straw will not hold its shape and will soon turn into mush. These leftovers can be used in other dishes. Therefore, the weight indicated in the list was measured without taking into account these balances.

2. Add garlic, passed through a press, to the vegetables. Send everything else here too. Mix with clean hands and put under film in the refrigerator for exactly one day. During this time, it is recommended to stir the mixture several times. But, if the vegetables have released a lot of juice, enough to submerge the entire mass, this is not necessary.

3. Place the salad along with the juice into clean jars. Cover with lids.

Since we will be sterilizing the salad in jars, we cannot seal it with lids. Otherwise, during the boiling process, they may explode. Therefore, it is enough to simply cover them.

4. Boil in water for 10 minutes. Then carefully take them out and roll them up. Turn over and cover overnight.

The jars are ready to move to the cellar after cooling.

Video - Korean cucumbers for the winter

When I first got acquainted with this recipe in practice, I realized that I needed to cover this appetizer more. In order to have at least something left to roll up for the winter, I have to prepare it based on 5 kilograms of cucumbers. After all, after marinating, such an aroma spreads through the kitchen that it is impossible to resist. Give it a try. I hope you like it too!

There are many recipes for Korean cucumbers. They all turn out tasty and aromatic. I want to remind you that you can cook them all year round. Usually, for preparation not for the winter, the appetizer can be served within a day after cutting. Vinegar must be added regardless of the planned shelf life.

In our family, such yummy food is scattered without leaving a trace. They are especially good with mashed potatoes or meat side dish. For example, with shish kebab they go away with a bang.

Do you like Korean vegetables? Which methods and recipes did you like best? If you have never tried such a snack, then this needs to be fixed. I'm sure you'll definitely like it. After all, it’s impossible to resist when this aroma is wafting around the house and someone nearby is crunching on such a cucumber.

For the winter you always want to stock up on tasty and useful preparations. And today we want to offer you Korean-style cucumbers for the winter: a recipe with seasoning for Korean carrots. Recently, housewives have been trying to prepare various canned food that have not been done before.

Traditional cucumbers were usually canned for the winter, but with their appearance in markets, later in stores Korean cuisine, women began to prepare such snacks at home, and later canning began. This is a very tasty, spicy dish or salad that the family enjoys, and is also an excellent snack for a holiday.

Korean cucumbers and carrots

Products:

300 g fresh carrots
1.5 kg medium cucumbers
1 spoon Korean seasoning
0.5 cups of vinegar, but not strong 9%
0.5 cups refined oil
Head of garlic (medium)
2 spoons white sugar
1 heaped spoon of salt

To prepare this recipe, you will need a grater designed for cooking Korean carrots.

Wash carrots and cucumbers thoroughly, especially if the vegetables are straight from the garden (there may be soil left behind). We peel the carrots, I do this using a special grater, it’s very convenient, and we chop them, as the Koreans do. Remove the edges and cut the cucumbers into two pieces lengthwise. Then cut the half in half again to make small cubes. Chop the garlic using a garlic crusher. All products are prepared and you can combine them. Add salt, sugar, vinegar and oil to them, mix thoroughly with your hands. The cucumbers must be pickled, so cover the bowl with a towel and leave them for 8-10 hours. The preparation can be made in the evening and left overnight so as not to waste time.

Place cucumbers in sterilized jars and pour over the juice formed during marinating, close with a lid and send to sterilize in a water bath. If the container is half a liter, then 15 minutes is enough, for a slightly larger jar it will take about 20 minutes. Close the salad with metal lids using a key. Place the lids down and insulate well.

Korean cucumbers with carrots, preparation for the winter

I have been canning cucumbers with Korean seasoning for several seasons now. There is only one recipe, tested and, in my opinion, very tasty. But still, sometimes you want to change, add or remove something. Change the canning process, experiment with products. New recipe I always try to do in small portions, what if you don’t like it.

Products:

2 kg cucumbers
½ kg carrots
½ cup granulated sugar
½ cup unscented oil
½ cup vinegar (9%)
60 g salt
3 cloves garlic
10 g Korean seasoning

My glass is 250 g, so if you have less or more, use your own judgment. After washing the cucumbers, soak them in water for 2-3 hours, so they will be crispy, the water should be very cold. After thoroughly washing the cucumbers again, I trim the edges and divide them into four even parts, cutting them lengthwise. I have them medium, one might even say small, but if you have them large, then you also need to cut them in half in the middle.

Grate carrots, washed and peeled, on a grater designed for Korean vegetables. If you don’t have one, it doesn’t matter, an ordinary grater will do, the taste won’t change.
For the marinade, combine vinegar, oil, sugar, spices, garlic, chopped into pieces or using a garlic clove.

In a large bowl, mix carrots, cucumbers and marinade. Mix with your hands, not just once, but several times, so that the ingredients are evenly mixed with the marinade. Cover the bowl with a lid, if you don’t have one that big, just use a kitchen towel and put it in the refrigerator for at least 5 hours. Having prepared sterile jars, lay out our products, and then, evenly distributing them, add the syrup that has formed in the bowl.

In the first recipe, sterilization took place at steam bath Let's change this recipe a little. For this you need a wide pan; we are not interested in height. Place a cotton towel on the bottom and place the jars. I have them in half liter sizes, four fit. Cover the jars with lids (sterile) and pour water into the pan to the point where the jar narrows. Turn on the fire and wait until the water boils, from this moment we time it for 10 minutes.

Now we take out the jars one by one and close them with a key or screw-on lids. Don't forget to wrap them up and turn them upside down.

Cucumbers for the winter with seasoning for Korean carrots

Products:

2 kg fresh cucumbers
4 large carrots (500 g)
105 g granulated sugar
50 g salt
1 middle head garlic
Seasoning for Korean vegetables (10 g)
125 ml vinegar (9%)
125 ml unscented sunflower oil

We will wash the cucumbers, cut off the tails on the right and left, and cut them into circles, we will try to cut them thinly. Grind the carrots using a grater, which is specifically suitable for Korean cuisine.

Combine all the chopped vegetables in a large spacious bowl, add sugar, salt, vinegar, sunflower oil, garlic squeezed through a press, Korean seasoning. Leave for 4 hours, stirring the ingredients several times to mix all the flavors and distribute the seasoning evenly.

Four hours have passed, we put the cucumbers in sterilized jars, try to grab the top from the bottom and lightly compact them. Distribute the remaining marinade into jars and cover with sterilized lids. From these products we can get six half-liter jars.

Place a towel or napkin in the pan, pour in some warm water (a little) and place the jars. Add warm water to the narrowing level of the jar. As soon as the water boils, it will take 10 minutes to sterilize them, but reduce the heat (medium). To prevent water from getting into the jars when boiling, I place a smaller lid (with the handle down) and a saucepan on it. This way my Korean cucumbers will be protected from water.

We will close the sterilized cucumbers with lids; if you have any, regular or screw ones will do. Let's prepare a secluded place, place the jars upside down on a blanket and wrap them well.

Korean cucumbers with soy sauce for the winter

Be sure to try preparing these cucumbers for the winter, but with a slight change, adding to the products soy sauce. It's always great to have a variety of snacks.

Products:

2 kg cucumbers
500 g carrots
3-4 garlic cloves
1 cup vegetable oil
2 heaping spoons of soy sauce
0.5 cups vinegar 9%
2 tablespoons half white sugar
10 g Korean seasoning
50 g salt

We remove the ends from clean cucumbers and divide them into 4 equal parts along the entire length. Grind the carrots on a Korean vegetable grater. Place the slices in a bowl, adding garlic, squeezed through a press, or finely chopped with a sharp knife, and all other ingredients. Mix thoroughly, cover the bowl with a towel and leave to marinate for 5 hours.

Time has passed, let's start packaging ready cucumbers on sterilized floors liter jars. When finished, cover with clean lids. Place a piece of cloth in a wide pan, place the jars, fill with warm water, up to about the shoulders of the vessel, and after the water boils, sterilize for 10 minutes. Wrap the jars well, making sure to place the lid downwards.

Korean cucumbers with sesame seeds for the winter, without carrots

cucumbers for the winter with sesame seeds

I especially like these cucumbers because they contain sesame. Extraordinarily tasty and original.

Products:

2.5 kg fresh cucumbers
2.5 tablespoons coarse salt
70 g sesame
Garlic, medium head
2 small hot peppers
1 tbsp. spoon of vinegar essence
3 spoons of soy sauce
3 half spoons of paprika
10-12 tablespoons of odorless vegetable oil

Divide clean cucumbers into bars, approximately 0.5 cm, not forgetting to trim the edges. Place the cucumbers cut in this way in an enamel bowl, sprinkle with salt, mix well and set aside for 30-40 minutes. Grind the garlic and hot pepper with a garlic clove. Toast sesame seeds until golden brown in a non-stick frying pan.

When the required time has passed (40 minutes), squeeze the cucumbers and put them in a bowl. Add vinegar, soy sauce and salt to them. Stir and taste, if necessary, add a little salt, maybe someone would like to add soy sauce to taste, this is not for everyone. Everything tastes great, add garlic and hot pepper, toasted sesame, paprika.

Heat the oil on the fire, quite thoroughly, so that it starts to smoke, remove from the stove for a few minutes. Pour hot oil into cucumbers. Mix everything thoroughly again and can be placed in sterile jars. Sterilize for 20 minutes, close with a key, lay out, upside down, and insulate.

Korean cucumbers with vegetables: canning for the winter

Products:

2 kg cucumbers
2 large white onions
3 large red fleshy peppers
3 large ripe tomatoes
1 medium head of garlic
Half a glass of unscented vegetable oil
Salt and pepper to taste

Chop the cucumbers into strips, rather finely, put them in a bowl, add salt and leave aside for 3 hours. We are waiting for the vegetable to release juice. Let's not waste time, let's move on to other products. Fry the onion cut into rings in small quantity oil, add tomatoes and red pepper, which we cut into strips. Let it simmer for a short time, about 15 minutes, until the end of the simmering about 3 minutes, add the garlic (chopped). While the vegetables are cooling, let's see what our cucumbers are doing. Great, they have become soft enough, released the juice, now you can add vegetable stew. Mix and put into jars that have been sterilized. Cover with clean lids and set to sterilize for 25 minutes. We close it with the key and put it hot in a warm place. Our spicy cucumbers with vegetables are ready for the winter.

Korean cucumbers for the winter without sterilization

A spicy, delicious recipe that can be served as ready salad, prepared without sterilization. Often during the cucumber season, when harvesting every day, you will lose one or two cucumbers, which are already too large and not entirely suitable for spinning. This is exactly what we will apply to our recipe.

Products:

2 kg cucumbers
500 g carrots
100 g granulated white sugar
80 ml vegetable oil
70 ml regular vinegar
0.5 teaspoon ground pepper
The same amount of paprika
1 small spoon coriander
1 teaspoon mustard seed
5 cloves garlic
50 g salt

We definitely need a grater for Korean carrots; with its help we will grate all our vegetables. Mix the dry spices and add garlic, which we squeeze through a press (garlic press). Add oil and vinegar to them and pour into a small saucepan, then put it on low heat and let it boil. Let's leave this marinade aside to infuse for several hours.

The vegetables have released their juice, and now we pack them in sterilized jars.
Return the marinade to the stove and boil this time for 2-3 minutes.
Pour the hot marinade into the jars and immediately close them with a can opener.
Don't forget to turn them over and cover them well with a warm blanket.

We told you about some recipes: Korean cucumbers with seasoning for Korean carrots for the winter. Go ahead, cook, delight your household and guests with your creativity and skills.

To prepare for the winter delicious cucumbers There are many recipes in Korean. Some preparations can be closed quickly, while others require more time to prepare. Each of them is good in its own way.

Today I bring to your attention a recipe that our family says is the best... delicious options blanks. Step-by-step photos will help you better understand the preparation described here.

How to make cucumbers in Korean for the winter

Let's take 1.5 kilograms of cucumbers. You can take both overgrown and long ones. In order for the cucumbers to crunch, soak them in cold water for 4-6 hours. After this procedure, they will not only be crispy, but also acquire a rich green color.

Cut the dried cucumbers into slices 4 centimeters long. Don’t forget to cut off the “butts” on both sides of the fruit.

Now, let's take care of the carrots. Wash and peel 750 grams of root vegetables. We grate it on a Korean carrot grater or cut it into strips by hand.

This is approximately 70-80 grams.

For the marinade we will need: vinegar 9% - 100 milliliters, refined vegetable oil - 100 milliliters, 1.5 heaped tablespoons of salt, sugar - 100 grams, 20 grams of seasoning for Korean carrots (2 tablespoons) and chopped garlic.

Mix all the ingredients together and pour this aromatic “potion” over the prepared cucumbers and carrots.

Mix the Korean cucumber salad prepared for the winter thoroughly.

And put it in the refrigerator for 8 hours. I was able to withstand 10 hours, but this did not affect the result.

So, after a certain time, the workpiece will release juice and be completely immersed in the resulting aromatic brine. Mix it again and put it in clean sterile jars, pour it on top delicious pickle. Cover with clean lids.

Next, put the jars in an empty pan for sterilization. Don't forget to place a piece of fabric on the bottom. Let's fill it up cold water so that the water covers the jars with the workpiece up to the hangers. How this looks in practice can be seen in the photo.

Bring the water to a boil over high heat and reduce the heat slightly. Sterilize cucumbers in Korean style for 20 minutes. Then we screw on the lids and set them aside for a day.

From the presented quantity of preparation products, 3 jars of 0.7 liters each and one half-liter jar were obtained.

You can store this tastiest Korean cucumber salad in a cool place all winter. All products turn out very tasty and crispy. This preparation is popular not only among adult eaters, but also among children’s groups, because of its bright color. And it turns out to be more useful due to the presence of carrots.

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:

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.

young, juicy carrots grate into long strips on a Korean carrot grater. 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 a 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. Half liter jars - 20, liter jars - 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, close plastic lids and send it 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 there is a good harvest of gherkins. Strong and crispy cucumbers, one size - perfect option 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 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.
• spicy Bell pepper- 1/2 pcs.
• tomatoes - 1/2 kg
• mixture for Korean carrots - 1/2 tbsp. l.

Preparation:

1. 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
2. If your overgrown cucumbers have reached large sizes, then it is best to grate them using a Korean carrot grater. My cucumbers are not that big, so we'll cut them into slices.
3. We remove the bell and red hot peppers from the stalk and seeds and cut into thin rings.
4. 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.
5. 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.
6. Young juicy garlic clean and grind to a paste.
7. 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.
8. 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.
9. While the jars cool down, for about a day, the sterilization process will continue.
10. We store it in the cellar. Let's enjoy the burning spicy cucumbers in Korean 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 of the 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 appetizing look 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.

if you love spicy dishes, then you will definitely like Korean cucumbers - savory snack, which can be eaten immediately or can be stored for the winter. Let's consider the most delicious recipe instant cooking cucumbers according to a Korean recipe.

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 love at all fiery dishes, then you can add large ground pepper Chile.

Usually in a salad with Korean cucumbers add onions, garlic, carrots. 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 instant recipe 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.

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Cooking method:

• Rinse the cucumbers thoroughly and cut off the ends with a knife.
• Next, the vegetables should be chopped. Unlike 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 vary depending on how peppered dishes you like), 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.
• On last stage 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 vegetable snacks. Another delicious instant recipe spicy cucumbers- with beef. It is too famous recipe 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 meat snack. 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 them excess water. Next we add to them hot peppers, 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 quick and original recipe meat dish from Korean cuisine!