With the onset of summer, the harvest season begins. It can be berries, fruits, vegetables. Just the latter will be discussed today. Namely, cucumbers. Since at this time we can use them in unlimited quantities.
I recently wrote about how to make them as well. Today I want to pay attention to recipes in Korean. Such a blank can be made from any green handsome man, even overgrown. After all, it often happens that we just overlooked some kind of cucumber that hid in the leaves. And the next day it is already so big that it is no longer suitable for salting or eating.
And in the cold winter time, you always want to remember the summer. Therefore, we will get a jar of yummy and indulge in memories. Yes, it is a very good option as a snack.
This method is quite simple and fast, since you do not need to spend additional time on heat treatment of the contents of the jars. It is quite spicy, as hot peppers are added to it. But you can reduce the amount or increase it if you wish.
Ingredients:
- Cucumbers - 2 kg.;
- Carrots - 500 gr.;
- Bulgarian pepper - 500 gr.;
- Onion - 500 gr.;
- Hot pepper - 1 pc.;
- Garlic - 1 head;
- Salt - 1.5 tbsp. l.;
- Sugar - 100 gr.;
- Vegetable oil - 100 gr.;
- Vinegar 9% - 100 ml.
Cooking:
1. First, wash the cucumbers under running water and dry them thoroughly. We cut them into circles, and very large ones are smaller. Also, their thickness should not be very large, about 0.5 mm, but not quite thin. Put them in a large saucepan.
2. We also rinse the bell pepper and wipe it with paper towels. Cut in half and remove seeds. Now cut into short strips. We ship there.
To make the salad more colorful, take peppers of different colors.
3. We clean the onion from the husk and chop it into small cubes.
4. Carrots are also washed and cleaned. Three it on a grater for Korean carrots. Or just cut it into strips. We send it to all vegetables.
5. In the pan, also add the garlic passed through the press and chopped hot peppers.
Do not forget about spices: sugar and salt, as well as vegetable oil and vinegar.
Preservation salt is needed without additives, that is, ordinary table salt. Since otherwise all our blanks will turn sour and “fly up into the air”.
6. Mix everything well and leave for 2 hours at room temperature.
7. During this time, we will prepare jars and lids. They need to be thoroughly washed with detergents and turned over so that all the water is glassed.
8. Put the salad on the fire and bring to a boil. During this process, he will sit down well and release even more juice. We cook for one minute. During this, you will notice that the cucumbers have changed color, which means you are done. Turn off and lay out hot in jars.
9. Immediately roll up the lids and cool upside down under the covers.
We store such a salad in a dark, cool place.
Recipe for cucumbers with seasoning for Korean carrots
All options are delicious. But, if you doubt the taste, then I suggest using seasoning. It will give the salad uniqueness and originality. And I know for sure that it will stand and it will not deteriorate.
Ingredients:
- Cucumbers - 2 kg.;
- Carrots - 0.5 kg .;
- Sugar - 100 gr.;
- Salt - 50 gr.;
- Garlic - 1 head;
- Seasoning for vegetables in Korean - 10 gr.;
- Vinegar 9% - 125 ml.;
- Vegetable oil - 125 ml.
Cooking:
1. First we need to wash and dry the cucumbers. After all, excess moisture is useless to us. We cut them into circles, and large ones can be halves or quarter circles. In fact, the size of the plastics does not greatly affect the taste of the salad. We put them immediately in a large container, so that later it will be easier to mix everything.
2. Now let's deal with carrots. We also rinse and clean it. Now we need to grind it. It is better to do this on a Korean grater or with a special knife. But who does not have it, they can simply cut it into thin strips using an ordinary knife or circles. We send it to cucumbers.
3. The turn has come to garlic. We also clean it from the husk and simply squeeze it through the press. It can also be chopped with a knife or rubbed on a fine grater. We add it to the vegetables.
4. Now pour vegetable oil and vinegar there. Add sugar and salt. You can send all the seasoning if it is written on the bag that it contains 10 gr. If more, for example 30 gr., Then only part of the pack (1/3).
5. So, mix everything thoroughly and leave for 4 hours at room temperature.
Do not forget to periodically mix the contents of the container.
6. During this time, prepare the jars and lids. They must be thoroughly washed with soda or detergents. It is not necessary to sterilize, as we will do this later.
7. Now we lay out the salad in our bottles along with the juice that he let in and cover with metal lids. We put them in a large saucepan, on the bottom of which we lay a rag or put a special stand. We pour into it warm water to the shoulders of the cans and turn on the fire. At first it should be strong, and after boiling, turn down so that it does not gurgle too much. Otherwise, water will get into the salad. And so we sterilize for about 15 minutes.
8. We take out the cans and roll up the lids using a seaming machine.
You can also use twist closures, that is, twist lids.
9. Put the jars upside down and cover them with a blanket or towel. So let them cool down completely. Then store in a cool dark place.
Korean-style cucumbers with carrots - a quick recipe
In all the ways that I share, almost the same composition of the products. Only their quantity changes and some other product is added. But only the shutter speed and the process are slightly different. In this video, the author shows in detail and tells how to cook such delicious salad. It is also slightly different from mine, but still no less beautiful.
I hope you liked the preparation and decided to try to make it yourself in order to open a jar in winter and remember the summer flavors. You can also put this on the festive table, because it looks so appetizing.
Spicy Korean Mustard Salad
In this recipe, we will use a minimum of products. We'll also make a mustard salad. only here we need it in powder form. You can also add more pepper if you like it spicier. But I always make it according to the recipe. Such cucumbers are perfect in winter for potatoes, even fried, even boiled in their skins.
Ingredients:
- Cucumbers - 4 kg .;
- Garlic - 1 head;
- Sugar - 1 cup;
- Salt - 1/2 cup;
- Ground black pepper - 1 tbsp. l.;
- Dry mustard - 1 tbsp. l.;
- Vegetable oil - 1 glass;
- Vinegar 9% - 1 cup.
Cooking:
1. First wash and wipe cucumbers. It is better to take them in the same size. Now we will cut them into 4 - 6 parts, it depends on their thickness. Put in a large container.
2. We clean the garlic from the husk and pass through the press. Fans can cut it very finely with a knife or rub it on a grater.
3. Add spices: salt, sugar, pepper and mustard. We also add vinegar and oil. Mix everything thoroughly and leave to infuse for 6 hours. During this time, they should start up the juice.
4. Arrange in clean jars and sterilize in a saucepan for about 10 minutes. Then screw on the lids and turn upside down. So let it cool down completely.
This salad can be stored even at room temperature. And in the winter to get to the arrival of guests.
Recipe for Korean salad of overgrown grated cucumbers
Yes, it is not always possible to pick beautiful and small cucumbers from the garden. After all, many do not every day go to the garden for them. So I overlooked, although I live next to cucumber patch. But it doesn't matter. In such a case, I also have a way how to use them.
Ingredients:
- Cucumbers - 4 kg .;
- Carrots - 1 kg.;
- Garlic - 1 head:
- Seasoning for vegetables in Korean - 15 gr.;
- Sugar - 200 gr.;
- Salt - 3 tbsp. l.;
- Vegetable oil - 150 ml;
- Vinegar 70% - 1 tbsp. l.
Cooking:
1. Let's take care of the carrots. Wash it well and clean it. Grate it on a Korean grater or use a special knife. Place immediately in a large bowl.
2. Now it's the turn of cucumbers. We also mine and three of them. But the seeds should not be crushed. they will give a lot of water, but we do not need it. So we just throw them out. We ship there.
3. We clean the garlic and press it through a press.
4. Fall asleep all the spices: salt, sugar, seasoning. And also pour vinegar oil. Mix everything well and leave to marinate for at least five hours, or even more. Better at night.
5. We lay out the salad in sterile jars and send it to the oven for 15 - 20 minutes to be sterilized. it can also be done in a pot of water.
6. Roll up the lids and leave to cool upside down under the covers. Then we clean it in a cool place or store it in the pantry.
So what do you think of these recipes? Have you already decided how you will prepare the workpiece? I have already decided, and I also want to make delicious eggplants. They are growing up right now. Zucchini are also beautiful in the garden, but I will make them as a side dish for meatballs. Well, perhaps I will proceed, and I say goodbye to you. See you soon!
What associations arise when the name of the dish contains the adverb - "in Korean"? Most likely, the first thing that comes to mind is “... this must be a spicy dish!”. That's right, and it is precisely because of the increased sharpness and salinity of hansik - National cuisine Korea in pure form- not among the world famous. But, as for the brightness and aromas - this cannot be taken away from her! This recipe for cucumbers in Korean is adapted for a Russian person, moderately spicy and very tasty snack. It can be made ahead of time, or it can be served on the same day!
Ingredients for Cucumber and Carrot Salad with Korean Dressing
- 1 kg of cucumbers;
- 250g carrots;
- 6 garlic cloves;
- 2 teaspoons of salt;
- 2 tablespoons of sugar;
- 2 tablespoons of vinegar;
- 2 tablespoons of vegetable oil;
- 2 teaspoons of Korean carrot seasoning.
Korean-style cucumbers with carrots: a recipe for the winter
Part of the snack can be left and served at the table on the same day! Delicious - you will lick your fingers!
It is interesting
List of ingredients and step-by-step instruction cooking is, of course, good. However, in any recipe there are a lot of subtleties and nuances. Regarding our "Korean" recipe, among the nuances are the following points:
- the best time to pick cucumbers in the garden;
- rules for choosing cucumber fruits in the market;
- the rationality of using overripe specimens;
- pre-soaking rules;
- principles for choosing carrots;
- tips on how to quickly peel garlic from the husk;
- pasteurization or sterilization;
- choice of seaming lids.
Choosing Cucumbers for a Korean Recipe
The selection of cucumbers for pickling for the winter is a crucial moment. Maybe the question of choosing fruits to be cut into cubes can be taken easier? Some points are really not fundamental, and yet ...
- There are no strict rules regarding what time of day to collect cucumbers for conservation in the garden. In the early morning and late evening, however, cucumber fruits are most resilient.
- For conservation, it is best to buy cucumbers, which clearly show that they have not been washed (slightly dirty). Why? In the process of washing, there is a risk of damaging the peel. And if the fruit was not used immediately after that, there is a possibility that a fermentation process has begun inside (although not manifested externally). This will adversely affect the taste of canned cucumber.
- For cooking cucumbers in Korean, fruit size of great importance does not have. Overripe, yellowed, soft specimens and fruits with yellow spots, however, are unsuitable for "tasty" canning!
- Dark green specimens with thin skin and the presence of dark spikes are in absolute priority.
- The elasticity of cucumbers on the market is checked by squeezing the tips (especially the tail ones).
Preparing cucumbers for preservation
Freshly picked, firm cucumbers do not need pre-soaking. It is better to soak cucumbers from the market (shop) in cold water for a period of 2 to 7 hours - depending on the degree of freshness and elasticity. It is advisable to change the water every two hours.
There is no unequivocal opinion about which water is better to use. Residents of the private sector argue that there is no better well and spring. But where to find one in the city? Some city dwellers use bottled, filtered, boiled, or infused with silver and copper. There are those who look at things more simply and use ordinary tap water. Still, chlorinated water is not the best option!
Important! Before soaking, cucumbers should be washed under running water from garden dirt. A cloth with pile (microfiber, bamboo) will gently clean the surface of the fruit without damaging the peel.
Carrot selection
The principles for choosing carrot fruits for our recipe are the same as for cooking. classic salad from carrots in Korean. Delicate, juicy varieties of rich orange color are preferred. Larger specimens are much easier to rub.
The choice of rubbing tool has no last value. Concerning aesthetic perception, then the mention of “in Korean”, present in the name of the snack, immediately draws in the imagination the shape of carrot strips familiar to the eye. For example, a utility knife (vegetable peeler + carrot knife in Korean, also called a “peeler”) makes a thin, flat cut that only vaguely resembles a traditional shape. A professional grater with a nozzle for cutting carrots into strips is another matter!
How to quickly peel garlic cloves
Did you know that professional chefs peel garlic in a completely different way than ordinary housewives in the kitchen? They simply do not have time to carefully and scrupulously peel each individual tooth from the husk! Conservation is a hot time. And if there is an opportunity to speed up (at least in the operation of peeling garlic cloves), why not take advantage of the experience of professionals?
Method 1. Cleaning the slice will take less than 1 second! Lay the garlic clove on a cutting board. From above we cover with the wide side of the blade of the chef's knife and press with effort. A characteristic click indicates a burst husk. It remains only to easily remove it!
Method 2. It is indispensable when you need to peel several slices at once (in our recipe there are 6 cloves per 1 kg of cucumbers). Put the cloves in a twisting glass jar (if very a large number of teeth, then into the pan). The main thing is that there is enough free space left so that the garlic can freely hit the walls during the peeling process. Screw on the lid of the jar (cover the pan with a lid). Shake vigorously for 10-20 seconds. Open the lid, remove the separated husk.
Reference! The above methods are relevant for cleaning garlic cloves with already dried scales. Other principles apply to peeling young garlic.
Pasteurization or sterilization - which is better?
Strictly speaking, comply with all conditions for professional performance both processes under conditions home cooking quite difficult. Requires some equipment, accurate time and temperature control.
The term sterilization has enough broad sense. The purpose of sterilization in preservation is to decontaminate products intended for long-term storage from pathogens. In terms of disinfection, pasteurization is also a method of sterilization. Narrowing the topic and moving on to the differences, we can say that the difference is in the height of the temperature.
In a narrow sense, sterilization occurs only at temperatures of 100°C or more. This - great option heat treatment, however, achieving 100% results at home requires effort. You can heat water up to 100°C or more:
- using a special sterilizer or autoclave;
- adding salt to water (101°C=66g/l; 105°C=255g/l; 110°C=478g/l);
- using an oven, microwave oven, multicooker, pressure cooker.
Pasteurization is the oldest method of sterilization (mid-19th century). It is believed that using this approach the nutritional value products are almost unchanged. The method is widely used for the disinfection of canned food in home cooking, because it does not require the use of special equipment. All you need is a large saucepan and boiling water. Boiling water in a saucepan filled with cans with blanks provides a temperature of +70°С…+95°С (inside the cans), which fully complies with the requirements of the technological process.
Pasteurized blanks have a shorter shelf life (unlike sterilized ones) and should be stored in a cool place. Some types of products (mushrooms, meat) require heightened attention, somehow: sterilization, tyndallization (pasteurization in several stages - usually up to three approaches).
Seaming lid selection
For corking cucumbers in Korean, not every seaming lid will be equally good. The range of lids for preservation is small:
- classic unvarnished tin (white);
- classic lacquered tin (yellow);
- twist-off (twisting);
- glass (already a rarity).
For blanks that have an acidic environment (in particular, vinegar in the composition), it is better to use classic lacquered tin (yellow) or a modern twist-off model.
Hello everyone!
The time has come when you want to treat yourself to all sorts of new vegetables. Last time we did with you, and today we are talking about the glorious fellows. Which look damn charming, and taste fragrant. But, to add some more mystery, let's cook cucumbers in Korean fast way. These will be the most delicious recipes that are also suitable for winter.
This is a great appetizer that is perfectly tucked in, even if just like that. They cook it for anyone or make pickles in the cellar.
Those who tried this salad last year decided to double or even triple the portions this year. Many generally said that there is no better such delicacy, and now you don’t even want to make pickled ones. What are your thoughts on this?
Hope it's positive. Try to cook a small cup in your kitchen first, and as you try it, decide whether you like this dish or not.
The main ingredients of such a culinary masterpiece are certainly cucumbers and carrots are added in almost every recipe, and all this is cut interesting way. Plus seasonings and something else are used. Read below and get familiar with the information.
If you don’t like spicy and burning, then you can do something else, last time we considered other options. Forgotten, look
Love to surprise your guests with masterpieces. And those from which all tongues will be swallowed). The bomb of summer is back again and so let's remember the simplest option. Which will succeed with any novice cook or housewife.
Most importantly, find fresh vegetables, preferably take them this season, plus a little desire and patience, and everything will definitely work out.
It will take very little time, you won’t even notice how, and already a flying appetizer of gherkins is on the table and beckons with its aroma and delights.
Add your favorite herbs and spices, and use sesame seeds, they are generally cool to complement this masterpiece and elevate appearance.
We will need:
- cucumbers - about 350 g of medium size
- granulated sugar - 1 tbsp
- table salt - 0.5 tsp
- vegetable oil - 2 tbsp
- carrot - 1 pc.
- garlic chives - a couple of pieces
- black pepper - 0.2 tsp
- seasoning in Korean - 0.5 tbsp
- vinegar 9% - 3 tbsp
Stages:
1. Prepare everything you need for work. Wash the cucumbers in running water and wipe dry paper napkins. Peel a fresh carrot, and then bring it into the form as shown in the photo. Cut it with shavings, for this purpose take a special device - a grater.
If you don't have one, buy it.) Or a sharp kitchen knife will have to tinker a little.
2. Choose small cucumbers, even better if they are small. Cut them into 4-6 pieces, see for yourself. You may even have to cut and even in half.
Advice. To speed up the pickling process, you can cut the gherkins into circles.
Chop the garlic cloves with a knife or replace with regular cloves. The main work is over.
3. Now make a special fill. Combine vinegar essence, sugar, salt and vegetable oil in a glass. Also don't forget to put Korean seasoning, without it, the taste will not be the same. Pour immediately directly over all vegetables.
4. Stir everything thoroughly with a tablespoon and marinate for 3.5 hours in a cold place. Don't forget to cover the top with something. And then eat healthy. Watch your fingers do not bite off). Bon Appetit!
Korean cucumbers - the most delicious recipe for the winter with seasoning for Korean carrots
Who does not dream that his pickles would stand in the cellar for a whole year and not lose their color and be incredibly beautiful and savory. Of course everything. It seems to be difficult to do, not at all, if you take desired products and the very spices that will help turn an ordinary jar into a magical one.
For me, hot chili peppers are what you need, and if you add garlic cloves and coriander, then I generally freeze with pleasure.
In general, it turns out not only superbly attractive, but you also want to try such a gourmet again and again with young potatoes or with any kind of meat. Ah, it wouldn't hurt.
We will need:
- cucumber - 1 kg
- carrots - 5 pcs. around 380 g
- hot red pepper - 1 pod
- garlic - 8-10 cloves
- vinegar essence 9% - 45 ml
- salt - 1 tbsp
- sugar - 3 tbsp
- parsley - small bunch
- chopped coriander - 0.5 tsp
- peppercorns - 15 pcs.
Stages:
1. First important point, this is to take only juicy and not soft cucumbers, because exactly what they will be initially, this will be the result. Otherwise, you want them to be crunchy, but why should they be like that if they are already sluggish.
So, chop the green fruits into small bars, as you can see in this pan. The dimensions are approximately the same, the length of the pieces is about 6.5 cm, and the width is 6.5 mm. But this does not mean that you need to measure to the millimeter, approximately.
Do not forget to cut off the "butt" of the cucumbers, they are not needed, discard them.
2. Then move on to slicing the carrots. Using a grater, chop it quite thinly to make threads. Combine with cucumbers, then chop the washed parsley, cut into pieces, a hot pepper pod here. It can be cut into large pieces.
Peel the head of garlic, and then squeeze each clove through a garlic press.
4. That's how lovely it came out. Cover the pan with a lid or cling film and let stand in a warm place, right on the table and soak.
Cooking time - about 4 hours, during which time a lot of marinade should stand out.
To prevent the jar from bursting, you need to put an old towel on the bottom, and place the jar in cold water and not boiling.
6. Usually containers of 0.5 l and 1 l are taken. Too big, like 3 liters are not suitable, do not eat at a time or two. Using a seaming machine, tighten it perfectly and be sure to check by turning the jar over and seeing if liquid runs over the edge.
7. Such beauty turned out. Store in a cool place, and in the fall you can arrange a tasting of the finished product. Bon Appetit! The shelf life is usually 1-1.5 years.
Crispy pickled cucumbers in Korean for the winter
Love canned gherkins and even carrots. What is actually the difference between such cucumbers in Korean from the usual ones that we are used to making. Incredible ease of preparation, and the fact that they are eaten at a dinner party or dinner in the first place, only the noise is worth it.
Moreover, if you do hastily, then the longer they stand and soak in a special juice, the later they will be even more extravagant in taste. Oh, Koreans would be here, they would add a bunch of seasonings to this recipe. But, this time I want to show the most proven and favorite recipe without any extra ingredients. Take a look at the composition, you will understand everything.
We will need:
- Cucumbers - 4 kg
- Carrots - 1 kg
- Sugar - 1 tbsp
- Vegetable oil - 1 tbsp
- Vinegar 9% - 8 tbsp
- Salt - 2 tbsp. l
- Garlic - 2 heads
Stages:
1. Refresh the gherkins in ice water, let them lie down in such a pool for about 3-4 hours. Change water every hour.
This action will give what they, if frustrated for a long time, will gain again beautiful view, and most importantly, become juicy and elastic.
Again, look, if you have just harvested from your beds, then you do not need to soak. Just wash them well and get to work.
2. After that, it will be necessary to wipe them off and take a knife to remove all the tails. Look carefully for mold and specks, do not take these, they are not suitable, otherwise your stomach will hurt.
3. And then chop them into small but thick straws. Or you can say rectangular pieces. Do this slowly so that all the pieces turn out even and look already tempting.
4. Peel the carrots with a vegetable cutter or pass through a grater for Korean carrots. Get what you need. The chips will be the desired length and the thickness is all the same. Put salt and sugar, after vinegar and garlic passed through the press. And the very last vegetable oil, stir.
5. Wrap in cling film or a bag and let stand and give all the juices in the refrigerator for about 24 hours. Every 3-4 hours, you can take out the mass and mix with a silicone spatula.
6. Then take the jars and lids sterilized, place the chopped and pickled vegetables with the brine released from the refrigerator. Remember that the marinade should completely cover the snack in a jar.
In principle, you can already eat it, but for winter - pack it in jars.
Place the jar with the prepared salad in a saucepan, it should contain cold water, and a cloth napkin should lie at the bottom and boil for 15 minutes. Put a metal lid on top of the jar, but do not completely cover it, leave a distance.
7. The water in the pan should be on the shoulders of a liter jar or half a liter. Then roll up with a special machine and turn the jar upside down, and wrap it under a blanket or fur coat. After 2 days, lower everything into the cellar.
Making a salad with mustard and garlic
For this option, any cucumbers are good, even if they are too old and even clumsy and clumsy. Perhaps even overgrown, and long; often many hostesses have such a question, what to do with it - a bunch has grown and everything has outgrown.
But where, saddle awesome cucumbers with interesting ingredients, such as mustard and garlic.
We will need:
- Gherkins - 4 kg
- Garlic - 12 cloves
- Sugar sand - 1 tbsp.
- Ground black pepper - 1 tbsp. l
- Dry mustard - 1 tbsp. l
- Salt - 0.5 tbsp.
- Vinegar 9% - about 1 tbsp.
- Vegetable oil - 1 tbsp.
Stages:
1. Since there will be as many as 4 kg of vegetables, then take a large container. For example, a stainless steel basin so that nothing oxidizes. Rinse the gherkins under water to wash off all the dirt and rubbish, you can leave them to lie down for an hour and swim in cold water so that they are more refreshed.
Then sharp knife remove the ends from each vegetable. Cut into strips and then sprinkle with salt, dry mustard and sugar. Also grate the garlic cloves on a fine grater and add here. There will be an incredibly delicious smell that will already sweep through your entire apartment.
I almost forgot about the pepper, grind it in a mill or take it already ground. Pour in vegetable oil and vinegar. Stir and leave to “sunbathe” for 6 hours to release a lot of brine.
2. Look, such a miracle will turn out. It remains only to prepare the jars. Or already go and take a sample from or
3. Spread the salad in them and pour the juice, it will turn out right in own juice. And send to sterilize in a pan for 40 minutes. Then wrap under sterile lids and cool under a blanket, while turning the jars upside down. Keep refrigerated and then use as directed.
Video on how to cook salted Korean-style cucumbers in a jar
I hasten to please you with another interesting option, which will tell in an accessible and detailed way about all the intricacies of the upcoming work.
You can use 6 liter jars, wow. Where so many. And the secret here is still this, the appetizer turns out to be instant, because the gherkins will be cut not into cubes, but into circles.
Fantastic appetizer with sesame and carrots
Sesame seeds are used not only as a decoration on buns or other pastries, but even here. Creating an original appearance and delicate piquant taste. Moreover, for any celebration, and even for a birthday, it would be nice to put such a snack on the table. And not a bit ashamed, but on the contrary, everyone will like it.
Yes, look at the colors of this dish for yourself, how chic and elegant it is. The saliva is already running on their own, the appetite has been played out. Do it, you won't regret it. Consolidation.
We will need:
- Cucumbers - 0.6 kg
- Garlic - 5 cloves
- Green onion peppers - 10 pcs.
- Carrot - 1-2 pcs.
- Sweet Bulgarian pepper - 1-2 pcs.
- Chili pod - 1 pc.
- Roasted sesame - 2 tsp
For marinade: - Salt - 1 tsp
- Soy sauce - 3 s.l
- Rice vinegar - 2 tbsp
- Sesame oil - 2 tsp
- Sugar - 1 tbsp
Stages:
1. Peel the head of garlic from the skin and husk, then press down each tooth with a knife and chop into small plastics.
If your cucumbers are medium or small size, then chop them into cubes into 4-5 parts, but if large, then 7-8 parts. And also cut too long first in half. Yes, or whatever you like. In any case, do not forget to cut off the “ass” from each end.
After 15-20 minutes, shake them in a colander to remove all excess moisture.
After the gherkins, salt and mix with your hands. And here, it is important that they stand a little and highlight the juice.
2. Chop the carrots with a special grater, which is usually used when preparing carrots in Korean. bell pepper and green onion chop into straw-like pieces.
Be careful with chili pepper, add it to taste, do not overdo it, otherwise you will become a dragon or a snake Gorynych (chopped finely). Ah ha.
2. Make a dressing, pour soy sauce then two tablespoons rice sauce, sesame oil and of course sugar, stir so that there is not a single grain.
3. Mix all the ingredients in a bowl and pour in the sauce, stir. Throw sesame seeds. Eat to your health, but remember that the salad must stand and infuse.
3. Good question, how long? Probably at least 30-40 minutes, but better hour and you can do a tasting. Enjoy your health. Crispy and savory, that's the motto of this dish!
Another very tasty recipe with meat
Have you ever tried this? No, that's the way to fix the situation. And this step-by-step instruction will help you with this.
Men will run to the smell from all yards, well, or the most beloved will definitely not refuse such a temptation, because everything, as always, is for him.
We will need:
- Cucumbers from the garden - 0.5 kg
- Salt - 1/4 tsp
- Beef or pork - 240 g
- Onion - 1 head
- Bulgarian Bell pepper- 1 PC.
- Vegetable oil - 50 ml
- Garlic - 4 cloves
- Red hot pepper - 1/4 tsp
- Black pepper - 1/4 tsp
- Ground coriander - 1/2 tsp
- Sugar - 1/2 tsp
- Sesame - 1 tsp
- Soy sauce - 1 tbsp
- Vinegar 9% - 1 tbsp
- Parsley - 15 g
Stages:
1. Cut a piece of meat into strips with a sharp kitchen knife. Then fry them in a hot pan with vegetable oil.
Roast with onions which is crushed into cubes.
2. And don't forget that bell pepper also goes well with meat delicacies. Therefore, chop it into cubes, removing the seeds and the stalk.
3. During frying, count at the very end, when the vegetables and meat are ready, squeeze the garlic cloves directly into the pan through the garlic press. Then add hot and black red pepper and such a cool dressing, I would say hearty fill cucumbers.
By that time they should already be washed in a bowl and cut into pieces or slices. Salt them in advance and then, drain the released brine from them. Add ground coriander, sesame sugar and only then combine with fried meat. Season with soy sauce and vinegar, mix. Add your favorite greens in the form of chopped parsley or dill.
4. Serve yourself a larger portion and help yourself. Bon Appetit! Real jam.
Here is such an unusually interesting article turned out, share it in in social networks and experiment in your kitchen. See you all soon, happy discoveries!
If traditional vegetable preparations have become boring for a long time, and you want to treat yourself and your loved ones to some canned "exclusive", we advise you to cook Korean-style cucumbers for the winter. This spicy cold appetizer will appeal to all lovers of spicy and crispy, and having tried it once, you will surely include Korean-style cucumbers for the winter in your list of favorite preserves. Let's check?
Cooking cucumbers in the Korean style is notable for the fact that overgrown and slightly yellowed cucumbers are perfect for this preparation. These are completely unsuitable for pickling, but for preparing a savory snack - how. For Korean-style blanks, as well as for other types of preservation, pickling varieties of cucumbers with dark pimples are best suited. The main companion of cucumbers in sharp workpiece, of course, is carrots, from which the name of this preservation came. Nevertheless, there are recipes without the addition of carrots, but this does not make the cucumbers any less tasty, because the spicy fragrant marinade works wonders. Also, Korean-style cucumbers for the winter can be prepared with the addition of bell peppers, onions, garlic, hot chili peppers, tomatoes and even eggplants - only your taste decides here. Additional Ingredients, undoubtedly, make the snack more satisfying and attractive in appearance. For example, if you take a bell pepper different colors, the workpiece will turn out incredibly bright and appetizing. Hot pepper chili and garlic allow you to adjust the sharpness of the workpiece, so add these components at your discretion.
The technology for cooking cucumbers in Korean is extremely simple. Cucumbers and other vegetables, if they are used in the recipe, are cut, mixed with marinade and infused for several hours. Separately, it is worth mentioning the cutting of vegetables. If you want the cucumbers to crunch pleasantly in the workpiece, they should not be chopped too much - it is best to cut into strips about 4-6 cm long. Cut small cucumbers up to 10 cm long in half lengthwise, and then again into two parts. More large fruits should be cut lengthwise twice, and then again crosswise in half. Alternatively, cucumbers can be cut into slices about 1 cm thick. If sliced very thinly, cucumbers will lose their elasticity during pickling and will not crunch. Carrots are usually grated for Korean salads in the form of long straws. You can grate cucumbers on such a grater. Each hostess chooses her own way of cutting vegetables, based on personal preferences, so it is better to experiment in this matter. By the way, do not forget to pre-soak cucumbers before canning - this procedure refreshes vegetables, makes them elastic and crispy, and at the same time removes small particles of earth.
Marinade for cucumbers in Korean is most often prepared from a mixture of vegetable oil, vinegar, salt, sugar and spices. Often soy sauce or mustard is added to the marinade. Vegetables are usually recommended to marinate for an average of 3 to 5 hours, stirring them occasionally, but if necessary, you can marinate vegetables overnight, for 8-10 hours. During this time, even more juice will stand out, and it is just necessary for the subsequent pouring of vegetables in jars. It is most convenient to take small jars for blanks - a volume of 0.5 liters or 1 liter.
Of course, a very important attribute of Korean-style cucumbers for the winter are spices and seasonings, which give the workpiece that very piquant taste and unique aroma. The easiest way is to use ready-made seasoning for carrots in Korean, which today is not difficult to purchase at any store. But if you didn’t have one at hand, it doesn’t matter. You can make your own seasoning by grinding with a coffee grinder or mortar a teaspoon of black peppercorns, a teaspoon of coriander seeds, a teaspoon of dried garlic and ground chili pepper on the tip of a knife. From the indicated amount of ingredients, you will get 1 tablespoon of seasoning. You can also use ground sweet paprika if you like. It is worth noting that coriander is an invariable ingredient in Korean salads, so if you want to cook the preparation according to all the rules, be sure to add this component.
Korean-style cucumbers for the winter will be an excellent alternative to traditional salted and pickled vegetables, diversifying your diet. When serving, such an appetizer can be poured with soy sauce, sesame oil or sprinkle with lightly toasted sesame seeds in a dry frying pan. Spicy cucumbers with spicy-sweet notes - it's just amazingly delicious, try it yourself!
Pickled cucumbers with Korean-style carrots
Ingredients:
2 kg cucumbers
500 g carrots
10-15 garlic cloves
125 ml vegetable oil,
125 ml 9% vinegar,
100 g sugar
80 g salt
1 tablespoon Korean carrot seasoning
Cooking:
Soak cucumbers in cold water for 5-6 hours or overnight, but not more than 10 hours. Dry the soaked cucumbers and cut off the ends. If there is a thick peel, it can be cut off. Cut the fruits into sticks or long strips 2-2.5 cm thick. Grate the carrots with a Korean salad grater and mix with cucumbers in a bowl. Add minced garlic. To prepare the marinade, mix vinegar, seasoning, sugar and salt until completely dissolved. Add to vegetable mix marinade and vegetable oil. To stir thoroughly. Cover the bowl with a lid and place in a cool place for 6-8 hours, stirring the mixture every 1-2 hours. Arrange the salad in sterilized jars and pour over the juice released during pickling. If there is not enough juice, you can add the required amount of hot boiled water. Cover the jars with sterilized lids, put the jars in a saucepan and sterilize in boiling water: 500 ml jars take 10-15 minutes, liter jars 25 minutes. Seal the jars tightly, turn upside down, cover with a blanket and let cool completely. After that, the jars can be stored in a cool place.
Salad "Cucumbers with carrots in Korean style" (on a grater)
Ingredients:
2.5 kg cucumbers,
2 large carrots
1 head of garlic.
Marinade:
1/2 cup 9% vinegar
1/2 cup vegetable oil
1/4 cup sugar
1 tablespoon salt (or more to taste)
Cooking:
Grate peeled carrots on a special grater for Korean salads. On the same grater, grate the cucumbers to the core with seeds. Add the garlic passed through the press to the vegetable straws. Season the resulting mixture with a marinade prepared from a mixture of these ingredients. Stir the salad, wrap the container with cling film and refrigerate for a day, stirring 3-4 times during this time. Before canning, mix the salad again, arrange in sterilized jars and pour over the marinade. Sterilize jars of lettuce and roll up. Turn the jars upside down and let cool under a warm blanket.
Korean-style cucumbers for the winter without carrots
Ingredients:
4 kg cucumbers,
4 heads of garlic,
1 cup 6% vinegar
1 cup of sugar,
3 tablespoons of salt
2 tablespoons ground black pepper,
1 bunch dill,
1 bunch of basil
Cooking:
Soak cucumbers for several hours in ice water. Cut off the ends of the fruit. Cut cucumbers lengthwise in half or into 4 pieces. If the fruits are long, you can additionally cut in half across. Put the cucumbers in a bowl, add chopped greens and chopped garlic. Mix vegetable oil, vinegar, sugar, salt and pepper. Season cucumbers with marinade and mix thoroughly. Tighten the bowl with cling film or cover with a lid, leave to marinate for 5 hours, shaking the bowl every hour. Arrange the cucumbers in sterilized jars and pour over the mixture of the released juice and marinade. Sterilize jars covered with lids in boiling water, then seal tightly.
Korean-style cucumbers for the winter with coriander (without carrots)
Ingredients:
2 kg cucumbers
1.5-2 heads of garlic,
250 ml vegetable oil,
250 g sugar
100 ml of 9% vinegar,
6 tablespoons salt (no slide)
2 teaspoons coriander seeds,
2 teaspoons ground paprika,
1 teaspoon ground chili pepper
1 liter of water.
Cooking:
Soak cucumbers in ice water for several hours, then cut off the tips and cut the fruits into long thin stripes. Add minced garlic. Arrange cucumbers in sterilized jars. To prepare the marinade, pour water into a saucepan, add vegetable oil, salt, sugar and spices. Stir to dissolve the ingredients and bring to a boil. Add a bite and pour the marinade over the cucumbers in the jars. Cover jars with lids and sterilize in a pot of boiling water. Roll up jars with sterilized lids, turn upside down, wrap in a blanket and cool for a day.
Korean-style cucumbers for the winter with mustard (without carrots)
Ingredients:
4 kg cucumbers,
1 head of garlic
1 cup 6% vinegar
1 glass of vegetable oil,
200 g sugar
100 g salt
2 tablespoons mustard powder
2 tablespoons ground black pepper.
Cooking:
Soak cucumbers in cold water for 3-4 hours. Cut off the tails and cut lengthwise into strips. Put the cucumbers in a bowl and add the garlic passed through the press. Mix vegetable oil with vinegar, sugar, salt, mustard and black pepper. Pour the cucumbers with the resulting mixture, mix, cover the container with a lid and leave for 3 hours. Put the cucumbers in sterilized jars, pour the marinade to the top. Sterilize the jars in a pot of boiling water (10 minutes half a liter, 20 minutes a liter), then seal tightly.
Korean-style cucumbers with carrots and bell peppers
Ingredients:
For 5 cans of 1 liter:
3 kg cucumbers,
1 head of garlic
500 g carrots
500 g bell pepper,
500 g onions,
1 hot chili pepper.
Marinade:
150 ml vegetable oil,
150 ml of 9% table or apple cider vinegar,
5 tablespoons of sugar
2 tablespoons of salt.
Cooking:
Cucumbers and hot pepper cut into circles, onion- half rings, bell pepper - straws. Grate carrots for Korean salads, pass garlic through a press. Put all the ingredients in a container and pour the marinade made from a mixture of vegetable oil, vinegar, sugar and salt. Cover the container and leave to marinate for 3 hours, stirring occasionally. After that, distribute the salad in sterilized jars. Sterilize jars covered with lids in a water bath for 25-30 minutes. After that, the banks can be rolled up.
Korean-style spicy cucumbers in tomato for the winter (without carrots)
Ingredients:
1 kg cucumbers
500 g tomatoes,
1 large head of garlic,
1/2 hot chili pepper,
100 ml of 9% vinegar,
100 ml vegetable oil,
100 g sugar
1 tablespoon salt
1/2 tablespoon Korean carrot seasoning
Cooking:
Cucumbers and hot pepper cut into circles. Make cross-shaped cuts on the tomatoes and dip in boiling water for a few seconds, then remove the skin and cut the tomatoes into slices. Pass the tomatoes with garlic through a meat grinder or chop with a blender. Pour the resulting mass into a saucepan, add cucumbers, hot peppers, vegetable oil, salt and sugar. Bring the mixture to a boil and simmer for half an hour, stirring constantly. Pour in the vinegar and seasoning, cook for another 5 minutes. Arrange the mass in sterilized jars and roll up with sterilized lids. Turn the jars upside down and leave to cool under the covers for a day.
Korean gherkins for the winter
Ingredients:
1 kg gherkins,
3-4 garlic cloves,
2 tablespoons of 6% vinegar,
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon Korean carrot seasoning
1 teaspoon of sugar.
Cooking:
Cut off the ends of the gherkins and cut the fruits into thin strips. Mix vegetable oil, vinegar, soy sauce, salt, sugar and seasoning. Mix chopped cucumbers with marinade and chopped garlic. Let marinate for 2-3 hours, then arrange the cucumbers in sterilized jars. Cover the jars with lids, put in the oven and sterilize at 80 degrees for 10-15 minutes. After that, the banks can be rolled up.
Korean-style cucumbers for the winter will remind you of the bright sunny moments of a warm summer, so hurry up to prepare this delicious snack now! Bon Appetit!
Korean cuisine is gaining popularity more and more. Spicy odorous foods are perfect for ordinary and holiday tables. Korean-style cucumbers are unlike ordinary canned ones. They are much more spicy. 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 both fresh and prepared.
Cucumber in Korean happens in different interpretations: recipe fast food without sterilization with mustard; cucumber in Korean with carrots; Korean-style cucumbers with bell peppers; a wonderful recipe from overgrown cucumbers in a tomato, without carrots; recipe for cucumbers for the winter with seasoning for Korean carrots.
- To prepare beautiful salads, it is advisable to try to cut vegetables in the same cubes, strips or circles.
- If vegetables with thick skins, it is advisable to blanch them in advance - hold them in boiling water for several minutes. After heat treatment, the skin will become more tender, which will improve taste qualities future salad.
- It is advisable to follow the recipe exactly. In spices, you can connect fantasy.
A little about the varieties of cucumbers. Each variety is suitable for different types processing. Variety Murom early. It is better to use it fresh.
Vyaznikovsky good both fresh and pickled.
But non-feminine is a late variety. Their salads are excellent.
Korean-style instant 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.
Korean cucumber recipe:
- Soak cucumbers in cold water for one hour. After we cut it lengthwise into four parts, we put it in a large bowl so that it is convenient to stir.
- Sprinkle cucumbers with salt, sugar and mustard.
- We press the garlic with a garlic maker. Sprinkle it with salt. Add to cucumbers.
- Crush black pepper into powder. And we add too.
- Greens finely cut. Sprinkle cucumbers. Choose the greens you like. You can dill and parsley, you can mix fennel, parsley and basil. These herbs are very fragrant and the appeal of the dish is increased.
- Fill everything with vegetable oil. Simmer for 15 minutes.
Before putting in jars, we taste the salad. If something is missing, add it. We fill 0.5 liters.
Korean-style cucumbers with carrots for the winter
This Korean-style salad is simply delicious.
For 2 kg of cucumbers we take:
- Carrots - 500 gr.,
- Garlic - 1 head,
- Vegetable oil-125 gr.,
- Vinegar 9% - 15 gr. (Preferably apple),
- Hot red pepper - 1 pc.,
- Salt - 50 gr.,
- Sugar - 100 gr.,
- Black peppercorns - 5-6 pcs.
Korean recipe for the winter:
- Freshly picked cucumbers are immersed in cold water for one to two hours. If the vegetables were harvested one or two days ago, then the exposure time in water should be increased to three to four hours.
- Before cutting cucumbers into cubes, taste them for bitterness so that the salad turns out delicious.
- Three fresh carrots on a grater for Korean salads, that is, long straws. Sprinkle cucumbers with carrots.
- We take garlic, slightly crushed it and sprinkled with salt. After that, it will release the juice faster and fill your Korean-style salad with a fragrant smell. We cut the garlic into slices.
- Remove the seeds from the red pepper and cut into slices.
- Mix everything gently.
- Add crushed black pepper powder.
- 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 infused, boil the lids. After two hours, we tightly put the vegetable mixture into the jars, add the marinade, close the lids and sterilize. To save the salad for the winter, sterilize the cucumbers in jars in boiling water, that is, by placing them in a wide saucepan with cold water on a piece of cloth so as not to burst. And then on low heat soak certain time. Liter - 30 min., Half liter - 20 min. 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. After we put it in the pantry or cellar and store it until winter.
Korean-style cucumbers with bell pepper
For 2 kg of cucumbers we take:
- Carrots - 500 gr.,
- Sweet bell pepper - 500 gr. (red or green optional)
- Onion - 500 gr.,
- Garlic - 7 cloves,
- Hot hot pepper - 1 tbsp.,
- Vegetable oil - 100 gr.,
- Vinegar 9% - 100 gr.,
- Salt - 50 gr.,
- Sugar - 100 gr.
Cooking cucumbers in the Korean way:
- Chop cucumbers in circles.
- Sweet pepper - straws.
- Onions - cubed.
- Carrots - grated in Korean.
- Mix everything in a bowl.
- Add the garlic passed through the garlic, finely chopped bitter pepper.
- Pour the vegetable mixture with vegetable oil, sprinkle with sugar, add vinegar, salt.
Mix everything gently. We put pickled cucumbers in Korean for two hours. Then we lay out the mixture in sterilized jars, add the marinade, cover with lids and sterilize. Half liter - 30 minutes, liter - 1 hour. After tightly roll up and put in storage.
Recipe from overgrown cucumbers in tomato, 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 pc.,
- Tomatoes - 1/2 kg.,
- Mix for Korean carrot- 1/2 tbsp.
Korean salad recipe:
- Overgrown cucumbers are rubbed on a grater in Korean, cut into medium-sized circles.
- We clean the sweet pepper and bitter pepper from the middle and cut into circles.
- Pour tomatoes with boiling water, then under cold water. We take off the skin. Peeled tomatoes cut into slices. Pass them through a meat grinder or grind in a blender.
- Garlic - through the garlic plant.
- Mix all vegetables. We put on fire. We boil on small fire 30 minutes, stirring constantly. Add vinegar, simmer the mixture for another 5 minutes.
We put it in sterilized jars, roll it up, turn it over, wrap it with a blanket. So leave until the banks cool down. Then we put it in storage.
Recipe for cucumbers with seasoning for Korean carrots
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 dressing:
- Soak cucumbers of large and medium sizes for 4 hours in water. Then we cut them into slices.
- Grate carrots for Korean salads.
- Finely chop the dill, pass the garlic through a press.
- Mix all vegetables.
- Separately, prepare the marinade. To do this, mix vegetable oil, salt, sugar, vinegar and Korean seasoning.
- We fill the vegetables with the resulting marinade in Korean and let it brew for one hour at room temperature. Then we send the salad to the refrigerator for five hours.
After the time has elapsed, we lay out the salad in sterilized jars, close it with boiled lids and put on the fire to sterilize half a liter jars for 10 minutes, liter jars for 15 minutes. During sterilization, we put a napkin under the jars so that they do not crack. Roll up under a blanket until completely cool. We store cucumbers in Korean in the pantry or cellar.
Which version of Korean Cucumber Salad did you like best?
