Many of us are familiar with Korean salads and know their hot and spicy taste. Today we will prepare a Korean cucumber salad with beef. Don't be surprised, it's very tasty.

The salad contains fresh cucumbers and beef pulp. The meat must initially be of good quality, which cooks quickly; this is helped by very fine cutting into strips.

So, to prepare cucumbers with beef in Korean, we will need all the products on the list.

Let's prepare the vegetables. They should be washed, cleaned, and the tails removed.

Cut the cucumbers into cubes. Cut the carrots into thin strips or use a special grater. Thoroughly salt the cucumbers and carrots, mix everything, kneading lightly, and leave for 20 minutes so that the salt dissolves and the cucumbers release liquid. The liquid must be drained.

Cut the sweet pepper into thin strips, chop the fresh cilantro.

Slice the beef as thinly as possible across the grain. First with the thinnest plates, and then with straws. Cut the onion into feathers.

As I already said, drain all the resulting liquid from the cucumbers. Add sugar (a full teaspoon), red pepper, ground coriander. As for the pepper, you can vary the amount to suit your taste. Mix everything well and leave.

Fry the beef in two tablespoons of oil for 5-6 minutes. The meat is sliced ​​very thin and cooks quickly. Then add onion and soy sauce. Fry for another couple of minutes.

Add the meat with the onions and the oil in which everything was fried to the cucumbers, squeeze out the garlic, and mix.

Add chopped peppers and cilantro, pour in vinegar, sprinkle with sesame seeds. Mix everything again. It is advisable to let the salad brew and you can treat yourself.

Cucumber salad with Korean beef is ready.

Bon appetit!

Beijing salad with soy sauce, cucumber and meat - this dish has a piquant taste and excellent appearance. They prepare it in different ways, adding spices to their taste and additional vegetables. We will consider several options for preparing this dish, so that every housewife can choose the appropriate recipe option.

Basic cooking principles

Chinese cuisine has its own characteristics, this must be taken into account during the cooking process. Firstly, the Chinese eat with chopsticks. That is why they grind food in a special way. To make it convenient to take food, it should be cut into long and thin slices.

The second feature of Chinese dishes is that they are spicy and spicy. They almost always contain hot peppers and many spices. And most recipes use traditional soy sauce and rice vinegar. It is these additives that make Chinese dishes so unusual and memorable. When preparing a salad with meat, cucumber and soy sauce, we will adhere to these principles. Now let's move on to the recipes.

Salad with soy sauce, meat, cucumber - Beijing recipe

To prepare we need this set of products and spices: 800 g cucumbers, 500 g veal, 2 medium onions, chili pepper, 3-4 cloves of garlic, sugar - half a teaspoon, the same amount of salt, soy sauce - 30 ml, ground coriander - 3 g, rice vinegar - 20 ml, vegetable oil – 30 ml, chili sauce – 15 ml.

First you need to cut the cucumbers, after washing them. They do it this way - they divide the fruits into segments about 5 centimeters long, then each of them is cut lengthwise into several oblong bars no more than a centimeter thick. Place the cucumber slices in a plastic or glass bowl and sprinkle with salt. Leave the cucumbers to stand and release the juice, which must later be drained. Next, squeeze the cucumbers well, add sugar, coriander, add two chopped garlic cloves and chili sauce. We also send fresh hot pepper cut into thin slices here and mix everything.

Attention! If you use ready-made ground coriander, it is better to double the portion, as it has a weak aroma and taste. It’s better to take the seasoning grains and crush them yourself.

Peel the onion and cut it into half rings very thinly. We wash the beef under water and dry it. We cut the meat into long strips no thicker than one centimeter. Heat the oil in a frying pan as high as possible, do not reduce the heat, pour the meat into it and quickly fry it until slightly browned on all sides. After 5 minutes, add the onion slices to the meat. Continue frying the onion until it becomes soft. Add chopped garlic to the pan and stir.

The third stage of preparing the salad is to pour the contents of the frying pan onto the cucumbers, add vinegar and soy sauce in the specified amount. Mix everything and cover with cling film or a lid. The salad should sit and marinate. To do this, put it in the refrigerator for a couple of hours.

Reference. Soy sauce can be added directly to the pan when frying meat.

Beijing salad with soy sauce, cucumber, meat and sweet pepper

Ingredients: beef pulp – 400 g, cucumbers – 600 g, soy sauce – 3 tbsp. l., red bell pepper - 1-2 fruits, 2 onions, 5 cloves of garlic, salt - 2 pinches, sugar - teaspoon, rice vinegar (can be replaced with wine or apple) - 2 tbsp. l., oil for frying. Set of spices – ground coriander – 1 tsp, ground ginger – 0.5 tsp, ground red pepper.

Let's start preparing the Beijing salad. First, as in the previous case, we deal with cucumbers. Cut them into thin oblong slices, put them in a bowl (do not use metal), add salt, and leave for 30 minutes. Squeeze the cucumbers, add all the spices, sugar and 3 cloves of chopped garlic.

Heat the oil in a frying pan high. We cut the meat into thin long strips (this is easier to do if it is slightly frozen). Pour the slices into a frying pan and fry over high heat until golden brown. In the meantime, cut the onion and sweet pepper into thin strips. Add the onion slices to the meat, stir, wait until the onion becomes soft. Add soy sauce and garlic to the meat.

Attention! The meat should be fried for no longer than five minutes, otherwise it will turn out dry. Ideally, it will brown on top and remain juicy inside.

We transfer the finished beef directly onto the cucumbers, and sprinkle sliced ​​sweet peppers on top. Add rice vinegar to the salad and mix everything. The salad must be marinated, so you shouldn’t eat it right away; put the salad bowl in the refrigerator, covering it with film. After 2 hours the dish can be served.

Beijing salad is a completely self-sufficient dish. There is no need to serve it with a side dish, decorate it, etc. They eat it just like that. It is best to serve the salad on square Chinese plates and eat it with chopsticks.

Guests will certainly appreciate such a culinary masterpiece; try preparing it for any occasion. It’s just a pity that the salad will be gone in half an hour, it’s so tasty, juicy, spicy, sweet and sour.

In cucumber salads with Korean meat, absolutely any fillet can be used, be it pork tenderloin or regular chicken breast, but in any case the result will be stunning. Cucumbers can be added not only fresh, but also pickled. Depending on the choice, it will acquire a certain flavor, either delicately spicy, with a pleasant sourness, or sweetish, delicate. In any case, the Korean carrot itself adds its own flavor, spicy, piquant, but refined. With such a combination of products, it’s no wonder you get an amazing snack that amazes everyone not only with its taste and aroma, but also with its appearance.

The presented recipe for cucumbers with meat in a Korean salad uses pickled cucumbers and tender boiled meat. The combination is not just successful, but one of the best known today. The result is a surprisingly satisfying, tender and at the same time spicy dish with amazing spiciness, capable of surprising even the most picky eaters with its delights.

For a salad of meat with cucumbers in Korean you need:

  • 300 g meat;
  • 2 medium pickled cucumbers;
  • 5 large eggs;
  • 100 gr. cheese;
  • 100 gr. Korean carrots;
  • 30 gr. green onions;
  • 160 gr. mayonnaise.

Korean cucumber salad with meat:

  1. The meat is washed and boiled in water with the addition of spices. After cooking in broth, cool and cut into small pieces.
  2. Cucumbers are cut according to the same principle as fillets.
  3. The eggs are boiled, then cooled in cold water. Next, peel and grate the white and yolk separately. Leave 2 eggs whole, they will be needed for decoration.
  4. The carrots are also chopped a little in Korean.
  5. Take a grater with small holes and grate the cheese on it.
  6. Lay out the following layers in a prepared salad bowl: meat, Korean carrots, cucumbers, whites, cheese and yolks. Each component must be coated with mayonnaise.
  7. Finely chop the washed green onions and sprinkle on the Korean cucumber and meat salad, garnish with egg slices.

Tip: Korean carrots must be chopped. The root vegetable should not stand out among other products, but be, as it were, one with them. And eating long carrot strips is inconvenient.

Korean cucumber and meat salad

It is worthy to stand in the center of even the most sophisticated and filled with delights table. The salad turns out incredible, rich and original. By laying out each component in a separate layer, it is possible to create not only a taste contrast, but also real perfection, both visual and taste.

For a Korean salad with meat and cucumbers you need:

  • 300 gr. meat;
  • 300 gr. mushrooms;
  • 200 gr. Korean carrots;
  • 2 large cucumbers;
  • 1 onion head;
  • 20 gr. butter;
  • 180 gr. mayonnaise;
  • 3 gr. salt.

Korean-style salad with cucumbers and meat:

  1. Boil the meat in a saucepan with water and cool without removing it from the broth.
  2. The mushrooms are sorted, washed, the film is removed from the caps and chopped a little.
  3. Peel the onion and chop it into thin slices.
  4. Pour mushrooms and onions into a frying pan, add oil and fry, add a little salt.
  5. Peel the cucumbers and grate them and squeeze them a little.
  6. The meat is finely chopped and placed as the bottom layer in a salad, which must be coated with mayonnaise. The same manipulation is carried out subsequently with all products.
  7. Mushrooms and carrots are placed on the meat.
  8. The cucumber layer completes everything.
  9. The salad is cooled in the refrigerator for three hours, and after that is served to guests.

Tip: cucumbers release a huge amount of juice after chopping. It is simply not needed in a salad, so they need to be squeezed well.

Korean salad with cucumbers and meat

The beauty of this is the absence of mayonnaise, which can be classified as not the most healthy product. In addition, fried meat and spices add a new flavor, unusual, but surprisingly pleasant. The dish turns out rich and at the same time light, surprisingly aromatic. And its preparation is very simple, one might even say primitive. The most difficult thing is frying meat, but this process simply cannot cause difficulties.

For cucumber salad with meat in Korean you need:

  • 350 gr. meat;
  • 2 large cucumbers;
  • 1 onion head;
  • 250 gr. Korean carrots;
  • 25 gr. soy sauce;
  • 20 gr. oils;
  • 3 cloves of garlic;
  • 4 gr. salt;
  • 5 gr. coriander

Korean-style salad with meat and cucumbers:

  1. Cucumbers are first washed. Then they put it on a board and cut it into small cubes. After grinding, add salt and leave for a short time. The juice that has separated is drained, and the cucumbers themselves are carefully squeezed out.
  2. The meat is washed and cut into thin strips. Place in a frying pan, add oil and fry.
  3. The onion is peeled, washed and finely chopped, added to the meat and fried together.
  4. Place the meat and onions in a bowl, add cucumbers, peeled and chopped garlic, soy sauce and coriander, preheated in a frying pan.
  5. They mix everything.
  6. Add ready-made Korean carrots to the mixture and mix all the products with a spoon again.

Tip: You can add many other aromatic spices to this dish. With their help, the salad will become even more piquant and bright. Ground pepper, Provençal herbs, thyme, and oregano are added. Any of the spices that are found in the house can be safely added to the composition. This will only make the snack better.

Korean salad with cucumbers and meat

Without exception, all of the ingredients that contain tomato among the ingredients turn out not only tasty, but also juicy, tender, bright, and aromatic. In this case, the result is an unusual, special dish, because it contains so much freshness and different flavor shades, with the help of which the appetizer becomes unique and refined.

For the Korean cucumber salad with meat you need:

  • 200 gr. Korean carrots;
  • 1 bell pepper;
  • 1 large cucumber;
  • 1 large and dense tomato;
  • 300 gr. smoked meat;
  • 160 gr. mayonnaise;
  • 3 lettuce leaves.

Korean salad with meat and cucumbers:

  1. The meat is laid out on a board and cut into cubes.
  2. The tomato is washed, wiped and cut into small pieces. There is no need to remove the skin from them.
  3. The pepper is peeled from seeds and cut into small cubes.
  4. The cucumber is peeled and cut into small squares.
  5. Pour all the products into a bowl and add Korean carrots to them.
  6. Pour mayonnaise in there and mix the products.
  7. The salad leaves are washed and dried, placed on the bottom of the plate, and the seasoned ingredients are placed on them.

Tip: instead of mayonnaise, you can also use your own homemade sour cream and garlic sauce. The salad turns out to be very original if you use natural yogurt as a dressing.

Korean cucumber and meat salad

This one is very simple and at the same time extraordinary. There are very few components in the composition. There are enough fingers on one hand to count them, but this is precisely what distinguishes him from many of his kind. Ease of cooking is one of the main positive qualities of any dish. Especially if it also has a delicious taste.

For a Korean salad with cucumbers and meat you need:

  • 200 gr. Korean carrots;
  • 300 gr. meat;
  • 1 large cucumber;
  • 5 large eggs;
  • 140 gr. mayonnaise;
  • 4 gr. salt;
  • 5 gr. pepper

Korean cucumber salad with meat:

  1. The meat is washed and boiled in water. Afterwards, they are in no hurry to take the fillet out of the broth and leave it in it for about twenty minutes. Only then are they pulled out and placed on a board, cut into small pieces or torn into fibers by hand.
  2. Wash the cucumber and remove the skin. Then cut into small cubes.
  3. Boil the eggs and cool. Then peeled and cut into cubes.
  4. Squeeze out excess marinade from carrots and shorten strips.
  5. Place the products in one bowl, add mayonnaise, Korean carrots, salt and pepper, and mix it all.
  6. Infuse in a warm place for about thirty minutes and stir again.

Tip: a simple salad will turn out even more delicious and original if you cook the eggs a little differently. You can beat them, add a little flour and milk and fry thin pancakes in a frying pan. Then cool and cut into strips. This process is a little more complicated and may not even work out the first time, but the taste of the dish changes significantly.

Meat in salads is not uncommon, but a bold combination with Korean carrots and cucumbers is not so common. The peculiarity of these dishes is their incredible taste and simply enchanting aroma. The spices present in carrots add piquant notes and bring out all the flavors to the fullest. And the design of the snack attracts the eye: bright, unusual, sunny and at the same time tender. Without a doubt, there will be those at the table who will not even touch Olivier and Mimosa, but will eat such an easy-to-prepare salad on both cheeks.

Vecha, or cucumber with meat in Korean, could well be an independent dish served as a main dish. But the spiciness, which, in turn, causes appetite, classifies the dish as an appetizer. However, those who are watching their figure should take into account the high calorie content of the dish. After all, among the vegetables there is also meat. Thus, the nutritional value of the snack is higher than that of a simple salad - one hundred and fifty calories. Korean cuisine is very popular in Russia. Since refugees from the DPRK arrived in the country, it has increasingly won the hearts and stomachs of the local population. Korean-style carrots, all kinds of pickles, mushrooms and salads have become frequent guests on Russian tables. Veche is not at all difficult to prepare. In this article we will tell you in detail how to prepare the Korean-style cucumbers with meat salad. For the recipe, supported by photographs and reviews from experienced chefs, see below.

Ingredients

Not all “exotic” dishes require overseas delicacies to prepare. Vecha, for example, contains exclusively familiar ingredients that can be bought in any supermarket or market. The name of the dish - “Cucumber with meat in Korean” - already tells us about the main component. We will need a kilogram of green vegetables. It is better to take oblong cucumbers with smooth skin. According to reviews, they produce more juice and do not require cleaning. By meat, the recipe means beef. It should be boneless. You will need four hundred grams of beef pulp. We will also need the following products: two cloves of garlic, an onion, a mixture of black and hot red peppers (teaspoon), the same amount of vinegar essence and salt, a pinch of sugar, one bell pepper (preferably yellow or red), two soup spoons of soy sauce and a little vegetable oil.

Variations of Korean cucumber salad with meat

Even in their homeland, vechu dishes are prepared differently. There is even a vegetarian version of kimchi (salad) - without meat. You can add some Korean carrots to the composition. Don't forget that in Korea, salads are served with absolutely bland boiled rice. That's why they must be sharp. The classic version of veche involves the addition of chili pepper. But a European can adjust the spiciness of the dish to his taste. Sesame seeds add special piquancy to Korean-style cucumber and meat. But this product can be added as desired. The classic recipe involves using a wok. But if you don’t have one at home, you can use a regular cast iron one by heating it over high heat.

Preparation of products

Before you start cooking cucumbers with meat in Korean, the recipe suggests slightly defrosting the beef. When it thaws a little, you should cut the meat along the grain into strips of moderate thickness. In culinary advice you can often find the following comparison in relation to beef tenderloin: like beef stroganoff. We wash the cucumbers thoroughly and dry them. Cut off the ends. Cut lengthwise into halves, and then each into three or four parts. If the cucumber is long, then we also cut it crosswise. Reviews say that cutting vegetables is a crucial moment in preparing a dinner. Pieces that are too thick will not be soaked in the marinade, and thin pieces will not retain their shape and will look like seaweed. The photos will help you get your bearings and you can cut the cucumbers appropriately. The bars should be five to six centimeters long. Place the prepared cucumbers in a deep bowl. Salt them and leave for twenty minutes. Reviews recommend covering the bowl with a plate on which to place something heavy.

Korean-style cucumbers with meat: recipe, stage one

In twenty minutes the vegetable should release juice. Let's strain it out. And add a mixture of peppers, sugar and vinegar essence to the cucumbers. Squeeze the peeled garlic cloves through a press. Mix the cucumbers. We leave them to marinate - this time without oppression, but simply under the lid. Let's move on to other vegetables. If we decide to use chili pepper, we need to chop the pod finely. Peel and chop the onion into half rings. Cut the stalk from the bell pepper and carefully scrape out all the seeds from its inside. Cut the pulp into long strips two centimeters long. Peel the garlic cloves. If we use carrots in the salad “Cucumbers with meat in Korean”, we will prepare that too (about 150 grams). This ingredient must be properly chopped. If Korean carrots are too spicy, reviews recommend not using chili pepper.

Stage two

A special wok pan is the ideal utensil for preparing the “Cucumbers with Meat Korean” salad. At its bottom the middle is thin, and closer to the sides it thickens. This is to ensure that different foods have different frying temperatures. You need to cook in a wok over very high heat. But you can also use a regular cast iron frying pan. In this case, the frying time goes by seconds. Heat up the frying pan. Pour in sunflower (or other vegetable) oil and add chili. Fry it for fifteen seconds. The contents of the dish will emit a strong aroma. Lay out the chopped onion. Fry until golden brown. If you're thinking of using Korean carrots, now is the time to put them in the pan. After a minute, add the beef to the wok. Fry over high heat for three minutes, stirring constantly. Reviews report that the meat should not be covered with a crust, since in this case it will not be able to properly combine with other salad ingredients. The result is a dish called “Beef Stroganoff with a vegetable side dish.” Add soy sauce and fry for another two minutes. Add bell pepper cut into strips. Let it simmer for two to three minutes. Turn off the heat and let the contents of the pan cool slightly.

The final stage of preparation

Combine the cucumber, strained from the marinade, with the meat, Korean style. Squeeze two cloves of garlic through a press. Add soy sauce and salt to taste. Sprinkle with toasted sesame seeds. Mix. We adjust the taste by adding salt or sugar, adding vinegar. When the salad has cooled completely, put it in the refrigerator. Before serving, sprinkle with finely chopped fresh cilantro. Separately, place on the table a dish with steamed rice or other Korean dishes.

We really like cucumbers with meat in Korean - this is an amazingly delicious salad recipe. And some call it simpler, a delicious appetizer of cucumbers with meat, spices, and sweet bell pepper. This wonderful recipe of cucumbers with meat in Korean style, I call the salad “Spicy”.

Be sure to check out these recipes:

Today, I will show you the whole process of preparing a simple, but at the same time, satisfying and almost independent recipe, step by step and with photos. Korean-style salad with meat and cucumbers can easily be called the main dish, so everything in it is in harmony. And even all the advice of nutritionists is followed here. I mean separate meals (meat and vegetables). Great, really!

Korean-style cucumbers with meat will appeal to everyone who loves meat and spicy foods. But, if desired, the spiciness of the dish can be adjusted, so those who do not eat too spicy dishes can also eat this salad. Well, can’t wait to start cooking? Then let's first see what products we need for a Korean salad with meat, cucumbers and sweet peppers.

Korean cucumbers with meat step by step recipe

Products used:

  • meat (beef, veal, pork, poultry) - 500 gr.,
  • cucumber (long) - 1 pc.,
  • bell pepper (red) - 1 pc.,
  • onion (medium) - 2 pcs.,
  • garlic - 5 cloves,
  • Chili pepper - 1 pc.,
  • soy sauce - 6 tbsp. l.,
  • vinegar 6% - 3 tbsp. l.,
  • coriander (ground) - 1 tsp,
  • salt - to taste,
  • vegetable oil - for frying.

How to cook cucumbers with meat in Korean according to a recipe with photos:

The main product of Korean cucumber salad is, of course, meat. In this recipe you can use any meat, both beef, veal, pork, and poultry (chicken, turkey), etc. Take lean pieces, wash, dry, cut into thin strips. Let's set it aside for now.


Wash the cucumber (large) and dry it. First, cut into pieces 4-5 centimeters long, then into cubes, put in a dish.


Pour in a pinch of salt, stir, and also leave aside for about half an hour.


In the meantime, you and I will prepare the remaining components of the salad with cucumbers and Korean meat. We clean the onions, wash them, cut them into half rings, and move them aside.


Bell peppers also need to be washed, removed from seeds, membranes and cut into strips.


We're done with the vegetables, let's start frying the meat. Pour vegetable oil into a frying pan and add meat. At the initial stage, fry it over high heat until all the liquid has evaporated, and do not forget to stir.


While the meat is fried, we will return to our cucumbers. All liquid (or juice from the cucumber) must be drained. You can drain it wherever you want, into a bowl or sink, we won’t need it anymore.


Add coriander and two finely chopped garlic cloves. Garlic can be passed through a press, or grated.


Next, finely chop the chili pepper. If you don't like it too spicy, add half a pepper. And, if you clear it of seeds, then the pungency will be even less. Here, it all depends on your love for spicy food.


Mix the cucumbers and spices well. By the way, if you don’t have fresh chili pepper at the moment, you can replace it with 0.5 tsp. ground pepper.


Meanwhile, all the liquid has evaporated from the meat, add the onion to the pan, add a little more vegetable oil, stir, and reduce the heat to medium.


Close the lid and continue to fry until the onion becomes soft, remembering to stir.


As soon as the onion has become soft, add soy sauce, the remaining chopped three cloves of garlic, and sweet pepper to the meat in the frying pan. Mix everything quickly and turn off the heat.


Immediately transfer the hot meat with onions and sweet peppers into a dish with cucumbers, mix lightly, add vinegar, and only after that, mix everything thoroughly again. Let it sit for 5 minutes and taste, adding what you are missing. If it’s salty, add some salt, if it’s spicy, add pepper (garlic), add what you think is necessary.


That's all, cucumbers with meat in Korean, or a delicious appetizer of cucumbers with meat and sweet pepper in Korean, ready! You can eat the salad either warm or cold.

It turned out delicious, we have a salad with meat, cucumbers and sweet peppers. Fragrant, colorful, filling, juicy, and very easy to prepare. It will decorate the table, not only on an ordinary day, but also on a holiday, with its bright appearance and unique taste.


Be sure to make and treat your family with this miracle salad. And with step-by-step actions and photos, it won’t be difficult for you to prepare it. Bon appetit!