Korean cucumber salad with sesame seeds. Korean cucumbers - the most delicious instant recipes

23.11.2023

What is good about this preparation? Spicy seasonings not only speed up the blood, warming you up in the cold, but also add piquant notes to the bland winter menu, significantly diversifying the diet. In addition, dishes with “pepper” speed up a slightly slowed metabolism, helping to maintain a slim figure. Sounds tempting! However, be careful: if you have diseases of the gastrointestinal tract, then it is better not to get carried away with exotic dishes.

So, let's look at detailed recipes with photos.

Korean cucumber salad for the winter: recipe without sterilization

In my opinion, this is the most delicious recipe, and also very easy. I’ll tell you how to prepare a spicy Korean-style cucumber salad for the winter without sterilization.

Ingredients:

2 kg of medium-sized cucumbers;
500 g carrots;
50 g salt;
500 g granulated sugar;
25-30 ml of refined vegetable oil;
30 ml vinegar 9%;
3-5 medium cloves of garlic;
1/2 tsp. ground black pepper;
1/2 tsp. ground paprika;
0.5-1 tsp. chopped coriander.

Tip: You can pre-soak the cucumbers for an hour - they will become elastic and crispy.

Preparation:

To prepare a spicy salad for the winter from cucumbers and carrots, wash the vegetables well.
For the marinade, mix oil and vinegar, add spices and seasonings, chopped garlic cloves. Heat in an enamel bowl until boiling, stirring. Then turn off the heat and let everything sit for 1 to 5 hours.
Meanwhile, sterilize the jars and lids. I most often sterilize the jars over steam and boil the lids directly in the saucepan.
Then chop the cucumbers into long strips or cubes. Grate the peeled carrots using a grater for Korean products. Mix carrots with cucumbers, squeeze lightly with your hands. Place the vegetable mixture into clean jars. Leave a little space on top - the vegetables will still release their juice.
Heat the marinade again until it boils, and carefully pour it over the cucumbers and carrots in the jars almost to the neck. Roll up the lids. Turn the jars over and wrap them up. Let them sit until they cool down.

Korean cucumbers for the winter with carrots are ready! Store them in a cool place.

Note to the hostess: You can add a little less vinegar than in the recipe. Please note that cucumbers preserved with vinegar may become even more sour over time.

Tip: You can use this recipe with Korean carrot seasoning, also without sterilization. Then cooking is even easier!

Korean cucumbers for the winter with bell peppers

Korean-style canned cucumbers will turn out more piquant if you roll them with bell peppers.

Ingredients:

1 kg of cucumbers;
250 g bell pepper;
100 g garlic;
250 g carrots;
¼ red pepper (hot);
25 g salt;
50 g granulated sugar;
15 g seasoning for Korean carrots;
50-60 ml vinegar 9%.

Preparation:

Cut off the ends on both sides of the washed cucumbers. Cut each root vegetable into eight long slices: in half, then each half in half again, and continue until you have 8 pieces. Place them in a saucepan.
Chop the peeled and washed bell pepper into strips. Stir in cucumbers.
Peel, wash, grate or cut the carrots into long strips. Mix with other vegetables in a saucepan, add vinegar, sugar, salt, Korean seasoning. We also send hot peppers cut into thin strips and crushed garlic there.
Mix everything and leave covered for 3 hours. During this time, stir the vegetables several more times.
Meanwhile, sterilize the jars and lids. Fill jars with vegetable salad and place them in a wide saucepan. Fill with cold water up to the hangers, bring to a boil, sterilize for 20 minutes.

Then remove the jars from the pan, roll up their lids, turn them over and wrap them, and let cool. Korean cucumber salad for the winter with carrots and bell peppers is ready.

“Korean” cucumbers without carrots

Not everyone likes canned carrots. Therefore, I want to tell you how to cook Korean cucumbers for the winter - the most delicious recipe without carrots.

Ingredients:

2 kg of young cucumbers;
2 large heads of garlic;
100 ml vegetable oil;
0.5 cups granulated sugar;
1.5 tbsp. l. salt;
0.5 tbsp. l. vinegar essence (70%);
2 tsp. ground black pepper;
0.5 tsp. coriander (chopped).

Preparation:

Rinse the cucumbers thoroughly and cut off the ends. Cut them into thin bars or strips. Place in an enamel bowl.
In a separate bowl, crush the garlic, pour in the vegetable oil. Then add spices: salt, sugar, coriander, black pepper. Dilute the vinegar essence in a quarter of a glass of water and pour into the marinade. Mix everything.
Pour the marinade over the cucumbers and cover with a lid. You can even place a weight on top so that the vegetables release their juice. Let the cucumber mixture sit for five or six hours.
Then place the cucumbers in sterilized half-liter jars and fill with the remaining dressing. Sterilize in a saucepan for 10 minutes, fill it with water up to the hangers, then screw on with clean lids.

Tip: Remember to stir the vegetables in the marinade every hour.

Turn it over, wrap it up. Soon the Korean salad will be ready. You can store it or serve it straight away.

Korean salad made from overgrown cucumbers

You can prepare a Korean salad from overgrown cucumbers for the winter. But first you need to clean them of rough skin.

Ingredients:

2 kg of overgrown cucumbers;
2-3 pcs. carrots;
1 head of garlic;
15 g Korean carrot seasoning;
130 g refined vegetable oil;
2 tsp. salt;
1/4 cup granulated sugar;
30-40 ml vinegar 9%.

Preparation:

Cut off the skin and ends on both sides of the washed cucumbers. Peel the carrots and garlic. Cut the cucumbers into thin strips, grate the carrots, and chop the garlic cloves. Mix everything in a separate container.
To make the dressing, combine oil and vinegar, add seasoning, salt and sugar. Shake until smooth, pour into cucumber mixture, stir. Cover with film (or gauze) and refrigerate for 24 hours. From time to time, take out the bowl and mix everything again (in total, six to seven times a day).
The next day, place the salad in sterilized jars and fill it with the remaining dressing. Cover the jars with boiled lids. Place in a wide pan, placing a folded towel on the bottom. Fill with water up to the shoulders, sterilize after boiling for 10-12 minutes.
We take the jars out of the water, wipe them, and roll up the lids with a key. Turn it over and wrap it up.

After cooling, we hide the vegetables marinated with seasoning for storage.

Korean cucumbers: recipe with sesame seeds

A friend who is a big fan of Korean cuisine shared this recipe with me. It is also called cucumber heh for the winter. The dish is prepared with sesame seeds, which add spicy oriental notes. The preparation is light, with a spicy, refreshing taste.

Ingredients:

900 g cucumbers;
4 cloves of garlic;
20 g sesame seeds;
20 ml soy sauce;
80 ml vegetable oil;
10 g salt;
20 g sugar;
3-5 g ground red pepper.

Preparation:

Wash the cucumbers, peel if necessary, and chop into long strips. Place in a bowl, sprinkle with salt and leave for 20-30 minutes. Then drain the released juice by squeezing the cucumbers.
Mix the oil with soy sauce. Add sugar, chopped garlic, sesame seeds, hot pepper. Pour this mixture over the cucumbers. Cover and leave in the refrigerator for 2-3 hours.
Then place the salad in sterilized half-liter jars. Cover with lids and sterilize in the pan for eight minutes. Then screw on the lids.

Pickled Korean cucumbers with sesame seeds are ready.

Korean cucumbers with mustard

The recipe for cucumbers with mustard turns out amazingly delicious. It is best to take very young, small-sized vegetables - they are so tender, you will lick your fingers!

Ingredients:

4 kg of young cucumbers;
4 cloves of garlic;
2 tbsp. l. dry mustard;
200 ml vegetable oil;
200 ml vinegar 6%;
100 g salt;
200 g granulated sugar;
1 tbsp. l. ground black pepper.

Preparation:

Cucumbers do not need to be peeled. Cut them lengthwise into thin strips. Place in a saucepan, sprinkle with pepper, mustard, salt, granulated sugar, and chopped garlic.
Pour in vegetable oil, add vinegar, stir. Leave in a cold place for three hours.
Place the salad in clean jars and sterilize in a saucepan for ten minutes after the water boils.
Roll up the key, wrap it in a towel. After cooling, the salad is ready.

Korean cucumbers for the winter on a grater

The appetizer comes out juicy, spicy, and just melts in your mouth! A great way to prepare carrots for the winter with cucumbers in a spicy sauce.

Ingredients:

4 kg of cucumbers;
2 heads of garlic;
1 kg carrots;
200 ml vegetable oil;
1 cup of sugar;
5 tbsp. l. salt;
200 ml vinegar 9%;
1 tbsp. l. ground red pepper.

Preparation

This recipe for cucumbers for the winter allows you to prepare even substandard vegetables. Grate the peeled, washed cucumbers and carrots on a grater (preferably a Korean grater). Pass the garlic through a press.
In a large bowl, mix vegetables with seasonings, oil and vinegar. Let it brew in the refrigerator for 9-12 hours.
Place the vegetable salad in clean half-liter jars. Sterilize for 10-12 minutes. Then we roll it up.

Tip: This snack can be made with Korean carrots - it will be even easier.

Cucumber kimchi

And another interesting recipe - how to cook Korean cucumbers whole, with spicy minced vegetables. This snack is called kimchi.

Ingredients:

1 kg of cucumbers;
1 PC. onions;
1/2 bunch of green onions;
1 PC. carrots;
4 cloves of garlic;
3 tbsp. l. soy sauce;
1 tbsp. l. vinegar 6%;
1/4 cup water;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
¼ pod of hot dried pepper;
1 tbsp. l. sesame

Preparation:

Cut the washed cucumbers crosswise, not reaching the end 1 cm. Salt them outside and inside, leave for ten minutes. Then remember, let it sit for another 10 minutes. Drain the juice and rinse.
Finely chop the green and onion. Cut the carrots into strips or grate. Chop the garlic. Stir in onions, garlic and carrots.
Prepare the dressing: dilute the vinegar with water, pour in soy sauce, add salt, sugar, sesame seeds, chopped hot pepper. Pour everything into the carrot-onion mixture.
Fill the cucumbers with the spicy filling and place in jars or a plastic container. Cover with a lid and place in the refrigerator. The cucumbers will be ready in two to three hours.

Now you know how to make Korean cucumbers for the winter - choose the most delicious recipe yourself, you have as many as 7 options. I hope each of them will find its connoisseurs. Bon appetit!

Cucumbers with sesame seeds and soy sauce are the most delicious version of Korean cucumber salad. If you have never tried these, then, of course, this error should be corrected. :)

Using the recipe below with step-by-step photos, you will definitely succeed! Korean-style cucumbers with soy sauce and sesame seeds, closed for the winter, are an excellent appetizer for both the holiday and everyday tables.

How to prepare Korean cucumber salad for the winter

Take 1.5 kilograms of cucumbers (not very large and thick). Rinse thoroughly. We cut off the “butts” on both sides and cut them into slices literally 5 millimeters thick and 2.5-3 centimeters long.

Place the cucumber slices in a separate container. Sprinkle with 1.5 tablespoons of salt.

Stir and leave for about 1 hour at room temperature. During this time, it is advisable to stir the cucumber mass several times.

In the meantime, let's move on to the other ingredients. Fry 40 grams of sesame seeds until light golden brown. There is no need to add oil to the pan.

Cut the hot pepper into thin rings.

You need to be careful with pepper. If the finished dish seems too hot to you, then before placing the preparation in jars, remove a few extra pieces of pepper.

So, the cucumbers gave juice and went limp. We squeeze them out with our hands and transfer them to another container. Pour out the resulting brine.

Peel 5 large cloves of garlic and squeeze it through a press into the cucumbers.

Add to them hot pepper wheels, 1 heaped tablespoon of paprika, fried sesame seeds, 2 heaped tablespoons of sugar, 0.5 teaspoon of 70% acetic acid and 3 tablespoons of soy sauce.

Soy sauce must be of good quality; the taste of Korean cucumbers depends on this.

Now heat 6 tablespoons of vegetable oil over high heat and immediately pour it into the cucumbers.

Let's mix everything. The aroma of sesame, cucumber and garlic is simply magical! Delicious Korean-style cucumbers are ready to eat right in this form.

To seal cucumbers with sesame seeds for the winter, you need to use the usual method for you and place the preparation in them. Cover with lids and place in a saucepan with cold water.

For 0.5 liter jars, this will take 30 minutes from the moment the water boils in the pan.

After sterilization, roll up the workpieces with lids, turn them over and cover with a warm blanket until they cool completely.

Korean cucumbers with sesame seeds and soy sauce are stored in a cool place all winter. From the stated quantity of products, 3 cans of 0.5 liters each come out and there is still quite a bit left for a family dinner. Be sure to try making this preparation for the winter! You will be guaranteed thunderous applause from your household.

Such a sharp and piquant salad from a vegetable familiar from childhood will allow you not to get sick and at the same time eat very tasty and varied.

General cooking principles

To prepare this snack, you definitely need cucumbers. It can be absolutely any variety. But here it is worth remembering that it is salad cucumbers that are best cut because of their correct size. In addition, they look very appetizing in the finished salad.

It is important to sterilize jars both before and after filling with salad. You, of course, can do without this, but then keep in mind that it will not last longer than five days.

Classic Korean cucumber salad

Cooking time

calorie content per 100 grams

With us, classics always come first, so if you don’t like experiments, new items and some unusual additives, then consider the recipe especially for you.

How to cook:

Tip: You can use salt instead of soy sauce, but here you need to use your taste.

Spicy winter salad with cabbage

It’s rare to find cabbage in Korean salads, but this is exactly the case when you can! Use cabbage, Peking, Savoy or any other one you like.

How long is it - 1 hour + night.

What is the calorie content - 119 calories.

How to cook:

Remove the top leaves of the cabbage and wash the head;
Dry it and chop it finely with a sharp knife. The strips should not be too long, so if you decide to use a grater, the strips will need to be shortened a little. Remember that you need to prepare a salad that is not only tasty, but also convenient to eat;
Rinse the cucumbers, remove the ends and cut the fruits into thin rings (in fact, the whole secret is in subtlety, because the thinner the rings, the better they marinate and the tastier the end result);
Peel the carrots, grate them, be sure to wash the fruits before doing this;
Grate them as usual with a grater. This is how you can get straws that are as uniform in length and thickness as possible;
Rinse the sweet pepper, cut out the core and cut the flesh into strips;
Pour all ingredients into a deep bowl and mix by hand;
Pour vinegar and soy sauce with oil into a saucepan;
Add paprika, sugar, salt and special Korean spice;
Peel the garlic, cut it into slices and pour into a saucepan;
Mix the ingredients and place them on the fire;
Turn on medium power and bring the marinade until the sugar and salt dissolve;
When the goal is achieved, pour in the vegetables and stir, but this time it is better to do it with a fork or spoon so as not to burn your hands with the hot marinade;
Place the salad under pressure so much that all the vegetables are in the dressing;
Place the entire structure in the refrigerator for one night;
When time has passed, take out the salad and sprinkle it with sesame seeds;
Mix and distribute into jars;
Sterilize for fifteen minutes in boiling water;
Roll up the lids and place in a warm place until cool.

Tip: use yellow and orange bell peppers to make the appetizer more colorful and appetizing.

Spicy appetizer with garlic and cucumbers

A real Korean salad is one that is truly spicy. Will you try it? If you're a fan of Mexican heat, this is a recipe you'll want to remember.

How much time - 25 minutes + 6 hours.

What is the calorie content - 27 calories.

How to cook:

Wash the cucumbers thoroughly with running water, remove the ends;
Cut each fruit into rings and then in half again;
Place in a small bowl, add vinegar, salt, chili, soy sauce and sesame seeds;
Peel the garlic, remove the dry end and pass through a crush;
Peel the onion, rinse and finely chop;
Add onion and garlic to the salad and mix by hand. But remember that this should only be done if there are no wounds or scratches on your hands. The salad contains chili powder, which, if it gets on a wound, will drive you crazy with pain. Therefore, it is better to ask your neighbor or use a spoon;
Place the salad in the refrigerator for at least six hours;
After this, roll up the cans and put them “under a fur coat”.

Tip: if you think that the spice will not be enough, add fresh chili pods, chopping them into rings.

Korean salad with soy sauce

Soy sauce is also used in the original salad, so if you want to be closer to the real recipe, be sure to try this one at your leisure.

How long is it - 1 hour and 55 minutes.

What is the calorie content - 16 calories.

How to cook:

Wash the cucumbers, remove the ends of the fruits and cut them into bars;
Pour everything into a bowl and add salt;
Mix everything by hand and leave for at least one hour;
During this time, we recommend stirring the cucumbers several times so that they are salted evenly;
Pour sesame seeds into a dry frying pan and turn on low heat;
Dry the seeds until light golden brown, stirring them occasionally;
After this, immediately pour them into a bowl so that the hot frying pan does not burn the seeds;
Wash the chili and cut into rings, remove the seeds if desired, as they are much hotter than the pepper itself;
Squeeze the cucumbers as soon as an hour has passed and place them in a dry bowl;
Peel the garlic and press it through the cucumbers;
Add chili, paprika, sesame, sugar, acetic acid and soy sauce;
Pour oil into a saucepan or frying pan and heat it over high heat;
Pour into the cucumbers and mix all the ingredients together;
Divide into pre-sterilized jars and place in a saucepan;
Pour water up to the shoulders of the cans, bring everything to a boil;
Cook for about half an hour, roll up and keep warm.

Tip: instead of blankets, you can use warm jackets, sweaters or even towels.

Easy preparation of cucumbers and carrots

Cucumbers and carrots are often added to Korean salads. But since the main ingredient today is cucumbers, let's add some carrots.

How much time - 40 minutes + night.

What is the calorie content - 62 calories.

How to cook:

Peel, wash and grate the carrots as usual. You can use a special grater to make the root vegetable straws thinner and longer;
Rinse the cucumbers with running water, cut off the ends of each vegetable;
Cut each fruit into four or even eight parts;
Mix cucumbers and carrots in a deep container;
Add salt, red pepper, vinegar, oil and sugar;
Peel the garlic and crush it into the rest of the ingredients;
Mix all this thoroughly, you can even do it by hand;
Then cover and let sit for four hours. It is better to let the future salad brew overnight;
After this, compact the mass into jars and place in a large pan, it should be wide;
Pour in water so that the jars are covered up to the shoulders and turn on the heat;
Let it boil and from now on sterilize for ten minutes;
When time has passed, roll up the lids and put them under blankets until they cool completely.

Tip: sterilization will take ten minutes if the jars are small. A liter jar will take you thirty minutes.

Making Korean cucumber salad with tomato and chili

Tomatoes are added to this salad even less often than cabbage. Try it soon to discover a new, unusual taste that you cannot help but fall in love with.

How long is it - 1 hour + 8 hours.

What is the calorie content - 57 calories.

How to cook:

To make the snack crispy, cucumbers must be soaked in cold water;
But first you need to wash them thoroughly with running water;
After five hours of soaking, drain the water and remove the cucumbers;
During this time, by the way, you can have time to sterilize the jars several times;
Peel the carrots, rinse and grate as always with a grater;
Rinse the tomatoes, cut into cubes, removing the stem. If desired and possible, you can blanch the fruits and peel them so that there are no crusts in the finished salad. To do this, make cuts on the washed fruits and lower them into boiling water (specially bring a sufficient amount to a boil) for one minute. After a minute, transfer the tomatoes to cold water, soak for the same amount of time and remove the skins. Next, cut the already “naked” fruits into small slices, not forgetting to remove the stalks;
Peel the cucumbers from the ends and, if necessary, from the peel. For example, if it is bitter;
Cut them into rings and mix with carrots and tomatoes;
Peel the garlic, finely chop or crush;
Rinse the chili, cut into thin rings;
Add both chili and chopped garlic to the vegetables;
Mix salt and sugar with black pepper, vinegar and oil;
Mix the vegetables with your hands and pour the resulting marinade over them;
Let the salad sit for at least three hours, then fill the jars with it;
When filling, it is necessary to compact the jars so that the vegetables release the maximum amount of juice;
When the salad is already in jars, add the remaining juice from the bowl to the very top;
Place everything in a saucepan, add water up to the shoulders and bring to a boil;
Sterilize salads for no more than thirty minutes;
After this, close all containers with lids and put them in warm blankets.

Tip: You can substitute cayenne pepper or jalapeño pepper for the chili pepper.

Korean appetizer with French mustard

If you prepare a Korean salad with the addition of French mustard, then you no longer need to add chili. It will turn out hot and spicy. In general, as it should be.

How much time - 45 minutes + 3 hours.

What is the calorie content - 28 calories.

How to cook:

Wash the cucumbers, cut off the ends and cut the fruits into long strips;
Peel the carrots, rinse and grate;
Stir the vegetables, add sugar, paprika, ground coriander, vinegar, salt, black pepper, mustard and oil;
Peel the garlic and add it there, but through crushing;
Mix everything thoroughly and put it in the refrigerator;
After a few hours, take out the salad, mix and put it in jars;
Cover with lids and sterilize for fifteen minutes;
After this, close the lid and put it “under the fur coat”.

Tip: for added flavor, you can add a little sweet paprika.

If you don’t have time to prepare various spices and herbs for the marinade, you can buy ready-made ones. They are sold both in stores and on the market. The spice mixture is called “Korean”. It will help you make the bookmark indistinguishable from the original.

Cucumbers with sesame seeds are a light, piquant and quick appetizer that goes well with cold cuts and a variety of side dishes. To prepare, you will need only 20 minutes of free time and the desire to surprise your family with a new recipe.

Korean cucumbers with sesame seeds

Ingredients:

fresh cucumber – 1 kg;
salt – 1 tsp;
vinegar - 2 tbsp. l.;
soy sauce – 2 tbsp. l.;
hot pepper – 1 tsp;
sesame – 1.5 tbsp. l.;
garlic – 3 cloves;
vegetable oil – 3 tbsp. l.

Preparation

Wash the cucumbers, cut into strips, add salt and leave for 20 minutes. Then drain the liquid. Peel the garlic, put it through a garlic press, and add it to the cucumbers. Next, put pepper, vinegar and soy sauce in a common bowl. Pour sesame seeds into a hot frying pan with vegetable oil and wait until the seeds change color. Then pour the contents of the pan onto the cucumbers and mix well. If desired, you can replace fresh cucumbers with lightly salted ones and also mix with sesame seeds or add a little finely chopped fresh cabbage. ready and ready to try.

By adding a little imagination, this appetizer can be turned into a more complex dish. It's time to learn how to make cucumber and sesame salad.

Cucumber salad with sesame seeds

Ingredients:

Preparation

Wash the cucumbers, peel and cut into strips. Wash the pepper and tomato, peel and cut into small cubes, leave the vegetables for 10 minutes, then drain off the excess juice. Add vinegar, salt, and finely chopped herbs. Fry sesame seeds in vegetable oil until color changes, mix with vegetables. Salad ready! Don't be afraid to experiment with spices and... It goes perfectly with canapés, various sandwiches and perfectly complements a number of light snacks.

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

And almost immediately I came across cucumbers.

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

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

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

Korean quick-cooking cucumbers for the winter without sterilization

The good thing about preparing for the winter is that you don’t have to wait until winter to open the jar. Essentially, this is a reserve in case you need to urgently organize a snack and don’t have time to prepare. Then simply open the jar and place the contents into a serving plate. The appetizer is ready.

Ingredients:

Cucumbers – 2 kg
Carrots - 0.5 kg
Sugar - 100 g
Salt - 50 g
Vegetable oil – 25 ml
Vinegar 9% – 30 ml
Ground black pepper - 1/2 tsp
Coriander - 1/2 tsp
Garlic - 3-4 cloves
Ground chili pepper - to taste

Preparation:

1. Prepare the marinade. In a small saucepan, mix sugar, salt, spices (pepper and coriander), vegetable oil and vinegar.

2. Place the saucepan over medium heat, bring the mixture to a boil and cook it for a couple of minutes, stirring constantly. Then turn off the stove, cover the saucepan with a lid and leave for 10 minutes.

3. Grate the carrots on a Korean grater, cut off the tails of the cucumbers and cut them into cubes. Combine vegetables in one bowl.

4. Add garlic, squeezed out with a garlic press, to the vegetables and mix everything thoroughly.

You need to mix with your hands, simultaneously squeezing the vegetables tightly so that they begin to produce juice.

5. Put the marinade back on medium heat, bring it to a boil and pour it directly into the boiling water over the cucumbers and carrots. Mix.

6. Place the Korean-style cucumbers in well-washed (preferably with soda) and thoroughly dried jars and close with clean lids.

This preparation should be stored in the refrigerator. Shelf life - up to 4 months.

If you want the preparation to last until spring, then jars and lids must be filled before filling.

Quick preparation of Korean cucumbers with soy sauce

One of the most popular cooking options. Soy sauce and sesame seeds give the salad a real Asian flavor.

Ingredients:

Cucumbers – 400 g
Onions - 35 g
Green onions - 10 g
Garlic – 10 g
Soy sauce - 3 tbsp.
Red chili pepper - 2 tsp.
Vegetable oil - 3 tsp.
Roasted sesame seeds - 3 tsp.
Sugar - 2 tsp.

Preparation:

1. The cooking process is really very simple. Wash the cucumbers and cut them into half rings. We cut the onion into the same half rings, only very thin. Chop the garlic or pass it through a press. Combine ingredients in one bowl.

2. Add soy sauce, vegetable oil and spices: sugar, ground red pepper and chopped green onions.

There is no need to add salt, since soy sauce is already salty.

3. Mix everything thoroughly, then add sesame sauce and mix again.

4. Korean cucumbers are ready. You can eat them right away, but it’s better to let them sit for 15 minutes in the refrigerator.

Bon appetit!

Video on how to make salad with soy sauce and vinegar

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

Korean-style crispy cucumbers with carrots: the most delicious recipe

Now let’s add traditional carrots to the recipe. This option can be called classic.

Ingredients:

1 kg cucumbers
250 g carrots
1.5 tsp. salt
1.5 tsp. Sahara
80 ml vegetable oil
1 tbsp. l. sesame
2 tbsp. l. soy sauce
2 tbsp. l. vinegar 9%
1/3 tsp. red hot pepper (or a piece of fresh)
1/2 tsp. ground coriander
3-5 cloves of garlic
Black pepper - to taste
Green cilantro (or dried)

Preparation:

1. Grate the carrots on a Korean grater, add half a teaspoon of salt and sugar to it, knead it with your hands and leave to marinate for 15-20 minutes.

2. Cut the cucumbers into cubes, mix with a teaspoon of salt and leave to release the juice for 15-20 minutes.

3. Then drain the released liquid from the cucumbers, place them in a bowl with carrots, add the remaining teaspoon of sugar and add chopped garlic.

4. Heat the vegetable oil in a frying pan and when it becomes hot, pour sesame seeds, coriander and ground pepper into the frying pan. Lightly fry and pour it over the cucumbers.

5. Add vinegar, soy sauce, cilantro (optional) and mix thoroughly.

6. Cover the salad with film and put it in the refrigerator to marinate for 30 minutes.

Ready. Bon appetit!

This salad tastes better the longer it sits. The ideal marinating time is 2 hours.

Cucumber salad with Korean carrot seasoning

To save time and not have to bother with different seasonings, you can just take Korean carrot seasoning. It will turn out just as delicious.

Ingredients:

Cucumbers - 2-3 pcs.
Carrots - 1-2 pcs.
Garlic - 4-5 cloves
Ground red pepper - 1 tsp.
Salt - to taste
Vinegar (6%) - 1-2 tsp.
Vegetable oil - 4-5 tbsp. l.
Sugar - 1 tsp.
Korean carrot seasoning - 1 tsp.

Preparation:

1. Using a vegetable cutter, cut the cucumbers into the thinnest petals. This will make the snack not only tasty, but also original.

2. In the same plate, grate the carrots on a Korean grater, add chopped garlic and seasoning for Korean carrots.

3. Salt, sugar, hot pepper and vinegar are added next. Lastly, pour in vegetable oil, well heated in a frying pan.

Be careful with salt - some carrot seasonings contain more than enough of it.

Mix and the salad is ready. Bon appetit!

Step-by-step recipe for making appetizers with bell peppers

A very simple and very easy quick salad. An excellent alternative to regular summer salads with cucumbers and tomatoes.

Ingredients:

9 small cucumbers
1 medium carrot
Half red and half yellow bell pepper
2 cloves garlic
1 tsp salt
2 tbsp. soy sauce
1.5 tbsp. 6% vinegar
2 tbsp. vegetable oil
0.5 tbsp. Sahara
1 tbsp. toasted sesame seeds
Small hot chili pepper, optional

Preparation:

1. Cut the cucumbers into slices, add salt, mix and leave for 15-20 minutes.

2. Then add to them the bell pepper, cut into strips and the carrot, grated on a Korean grater.

3. Next comes garlic passed through a press, chopped chili pepper and fried sesame seeds.

4. Prepare the dressing by combining vinegar with soy sauce and vegetable oil. Stir until the sugar is completely dissolved and season the vegetables.

4. Stir and place the salad in the refrigerator to marinate for at least 30 minutes, or better yet, a couple of hours.

Ready. Bon appetit!

Korean quick-cooking cucumbers without sesame seeds and carrots

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

Photo recipe for Korean cucumbers with meat

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

Ready. Bon appetit!

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

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

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