Cucumber salad for the winter with sesame seeds. Delicious Korean quick-cooking cucumbers with sesame seeds and soy sauce - recipe with step-by-step photos. Cucumber kimchi

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 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 place 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 seasonings for carrots 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.

Hello everyone!

The time has come when you want to pamper yourself with all sorts of new vegetables. Last time we did it with you, and today we’re talking about nice fellows. Which look damn charming and taste fragrant. But, to add some more mystery, let’s prepare cucumbers in a quick Korean way. These will be the most delicious recipes that are also suitable for winter.

This is an excellent snack that is great to eat, even just like that. They prepare it for anyone or make pickles for 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 they don’t even want to make pickled ones. What are your thoughts on this?

I hope it's positive. First try preparing a small cup in your kitchen, and once you try it, decide whether you like this dish or not.

The main ingredients of such a culinary masterpiece are, of course, cucumbers, and carrots are added to almost every recipe, and all this is cut in an interesting way. Plus seasonings and something else are used. Read below and get acquainted with the information.

If you don’t like it spicy and hot, then you can do something else; last time we considered other options. Forgot, look

Love to surprise your guests with masterpieces. And those that will swallow all tongues). The bomb of summer is back again and so let's remember the simplest option. Which any novice cook or housewife will succeed in.

The main thing is to 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 the amazing appetizer of gherkins is on the table and beckons with its aroma and delights.

Add your favorite herbs and spices, and also use sesame seeds, they will generally perfectly complement this masterpiece and elevate the appearance.

We will need:

cucumbers - about 350 g medium size
granulated sugar - 1 tbsp
table salt - 0.5 tsp
vegetable oil - 2 tbsp
carrots - 1 pc.
garlic feathers - a couple of pieces.
black pepper - 0.2 tsp
Korean seasoning - 0.5 tbsp
vinegar 9% - 3 tbsp

Stages:

1. Prepare everything you need for work. Wash the cucumbers in running water and wipe dry with paper napkins. Peel the fresh carrots, and then put them in the same form as shown in the photo. Cut it into shavings; for this purpose, take a special device - a grater.

If you don’t have such a device, buy it). Or you will have to tinker a little with a sharp kitchen knife.

2. Choose small cucumbers, even better if they are small. Cut them into 4-6 parts, see for yourself. You may even have to cut it in half.

Advice. To speed up the marinating process, you can cut the gherkins into slices.

Chop the garlic feathers with a knife or replace them 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, do not forget to add Korean seasoning, without it the flavor will not be the same. Pour directly over all vegetables at once.

4. Stir everything thoroughly with a tablespoon and marinate for 3.5 hours in a cold place. Don't forget to cover with something on top. And then eat for your health. Be careful not to bite your fingers off). Bon appetit!

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

Who doesn’t dream that their pickles will stand in the cellar for a whole year and not lose their color and be incredibly beautiful and tasty. Of course everything. It seems difficult to do this, not at all, if you take the right products and the very spices that will help turn an ordinary jar into a magical one.

For me, hot chili pepper is what I need, and if I also 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 this delicacy again and again with new potatoes or with any type of meat. Oh, it wouldn't hurt to come here.

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 – a small bunch
chopped coriander – 0.5 tsp
peppercorns - 15 pcs.

Stages:

1. The first important point is to take only juicy and not soft cucumbers, because exactly what they will be initially will be the result. Otherwise, you want them to crunch, but why should they be like that if they are already stiff.

So, chop the green fruits into small pieces, as you 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.

Don't forget to cut off the "butts" of the cucumbers, they are not needed, discard them.

2. Then move on to cutting the carrots. Using a grater, chop it quite thinly to form strings. Combine with cucumbers, then crumble washed parsley, cut into pieces, and a pod of hot pepper. It can be chopped into large pieces.

Peel the garlic head and then squeeze each clove through a garlic press.

4. What a delight it turned out to be. Cover the pan with a lid or film and let it stand in a warm place, right on the table, and soak.

Cooking time is about 4 hours, during which time a lot of marinade should be released.

To prevent the jar from bursting, you need to put an old towel on the bottom, and place the jar in cold water, not boiling water.

6. Usually containers of 0.5 l and 1 l are taken. Too big, like 3 liters, are not suitable, you won’t eat them in one or two times. Using a seamer, tightly tighten and be sure to check by turning the jar over and looking to see if liquid is running over the edge.

7. This is how beautiful it 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.

Korean-style crispy pickled cucumbers for the winter

Love canned gherkins and even carrots. How do these Korean-style cucumbers actually differ from the regular ones that we are used to making? The incredible ease of preparation, and the fact that they are eaten first at a party or dinner, are worth the noise alone.

Moreover, if you make it in a hurry, then the longer they sit and soak in the special juice, the more extravagant the taste will be later. Oh, if the Koreans would come here, they would add a bunch of seasonings to this recipe. But this time I want to show you the most proven and favorite recipe without any extra ingredients. Take a look at the composition and you will understand everything yourself.

We will need:

Cucumbers – 4 kg
Carrots – 1 kg
Granulated 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 in such a pool for about 3-4 hours. Change the water every hour.

This action will ensure that, if they were picked long ago, they will regain their beautiful appearance, and most importantly, they will become juicy and elastic.

Again, look, if you have just harvested the crop from your beds, then you do not need to soak it. Just wash them well and get to work.

2. Afterwards you will need to wipe them and take a knife to remove all the tails. Look carefully for mold and spots, don’t take these, they are not suitable, otherwise your stomach will hurt.

3. And then chop them into small but thick strips. Or you can say rectangular pieces. Do this slowly so that all the pieces turn out even and look tempting.

4. Peel the carrots using a vegetable peeler or pass through a Korean carrot grater. You will get what you need. The chips will be the required length and all the same thickness. Put salt and sugar, then vinegar and garlic passed through a press. And the last vegetable oil, stir.

5. Wrap in film or a bag and let stand and release 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 released brine from the refrigerator. Remember that the marinade should completely cover the appetizer in the jar.

In principle, you can eat it, but for winter, pack it in jars.

Place the jar with the prepared salad in a saucepan, there should be cold water in it, and a cloth napkin on the bottom and boil for 15 minutes. Place a metal lid on top of the jar, but do not cover it completely, leave some space.

7. There should be enough water in the pan to fit the shoulders of a liter jar or half a liter. Then roll it 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

Any cucumbers are good for this option, even if they are too old and even clumsy and clumsy. Perhaps even overgrown and long; Many housewives often have the question of what to do with it - they’ve grown a lot and they’ve outgrown everything.

But where, saddle awesome cucumbers with interesting ingredients such as mustard and garlic.

We will need:

Gherkins – 4 kg
Garlic – 12 cloves
Granulated sugar - 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, take a large container. For example, a stainless steel basin so that nothing gets oxidized. Rinse the gherkins under water to remove all the dirt and debris; you can leave them to lie down for an hour and swim in cold water to make them more refreshed.

Then use a sharp knife to remove the ends of each vegetable. Chop into strips and then add 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 spread throughout your apartment.

I almost forgot about the pepper, grind it in a mill or use 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 happen. All that remains is to prepare the jars. Or already go and take a sample from or

3. Place the salad in them and fill them with juice, it will turn out to be in its own juice. And send it to sterilize in a pan for 40 minutes. Then wrap it 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 Korean-style lightly salted cucumbers in a jar

I hasten to please you with another interesting option that will tell you clearly and in detail about all the intricacies of the upcoming work.

You can use 6 liter jars, wow. Where so much. And the secret here is this: the appetizer turns out instantly, because the gherkins will be cut not into sticks, but into circles.

Awesome snack with sesame and carrots

Sesame seeds are used not only as decoration on buns or other baked goods, but even here. Creating an original appearance and delicately piquant taste. Moreover, for any celebration and even for a birthday, it would be nice to put such a snack on the table. And it’s not a bit embarrassing, but on the contrary, everyone will like it.

Yes, look at the colors of this dish for yourself, how chic and elegant it is. My mouth is already watering, my appetite has worked up. Do it, you won't regret it. Consolidation.

We will need:

Cucumbers - 0.6 kg
Garlic – 5 cloves
Green onions - 10 pcs.
Carrots - 1-2 pcs.
Sweet bell pepper - 1-2 pcs.
Chili pod - 1 pc.
Roasted sesame seeds - 2 tsp
For the marinade:
Table salt - 1 tsp
Soy sauce - 3 tsp
Rice vinegar - 2 tbsp
Sesame oil - 2 tsp
Sugar - 1 tbsp

Stages:

1. Peel the head of garlic from skin and husk, then press each clove with a knife and chop into small pieces.

If your cucumbers are medium or small in size, then chop them into cubes into 4-5 parts, but if they are large, then chop them into 7-8 parts. Also, cut the ones that are too long in half first. Yes, or just the way you like. In any case, do not forget to cut off the “butt” at each end.

After 15-20 minutes, shake them in a colander to remove all excess moisture.

Afterwards, add salt to the gherkins and mix with your hands. And here, it is important that they stand a little and release the juice.

2. Chop the carrots with a special grater, which is usually used when preparing carrots in Korean. Chop the bell pepper and green onion into stick-like pieces.

Be careful with chili pepper, add it to taste, do not overdo it, otherwise you will become like a dragon or Gorynych serpent (chop finely). Ah-ha.

2. Make a dressing, pour in soy sauce, then two tablespoons of rice sauce, sesame oil and of course sugar, stir so that there is not a single grain.

3. Mix all ingredients in a bowl and pour in the sauce, stir. Throw in the sesame seeds. Eat for your health, but remember that the salad must stand and brew.

3. Good question, how long? Probably, at least 30-40 minutes, or better yet an hour, and you can do a tasting. Enjoy your health. Crispy and savory is the motto of this dish!

Another very tasty recipe with meat

Have you ever tried this? No, this is how the situation needs to be corrected. And this step-by-step instruction will help you with this.

Men will come running from all yards at the smell, or the most beloved one will certainly not refuse such a temptation, because everything is as always 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 sweet 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 frying pan with vegetable oil.

Fry along with the onion, which you chop into cubes.

2. And don’t forget also that bell peppers also go well with deli meats. Therefore, chop it into cubes, removing the seeds and stalk.

3. During frying, count at the very end, when the vegetables and meat are ready, squeeze the garlic cloves directly into the frying pan through a garlic press. Then add hot and black red pepper and pour such a cool dressing, I would say rich, over the cucumbers.

By then 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, sugar and sesame seeds and only then combine with fried meat. Season with soy sauce and vinegar, stir. Add your favorite herbs in the form of chopped parsley or dill.

4. Give yourself a larger portion and help yourself. Bon appetit! Real jam.

This is such an unusually interesting article, share it on social networks and experiment in your kitchen. See you all soon, pleasant discoveries!

Korean cucumbers can be prepared in a variety of ways. We have collected all the possible and most successful ways to prepare cucumbers in Korean in one collection.

Korean spicy cucumbers
Overgrown cucumbers in Korean
Korean cucumbers with bell pepper
Super-spicy Korean cucumbers with sweet peppers and carrots
Korean cucumbers with sesame seeds

Korean cucumbers for the winter with ready-made seasoning

Cucumbers – 1.5-2 kg
Carrots – 0.5 kg
Vegetable oil - 1 tbsp.
Seasoning for Korean carrots - 10 g
Garlic - 2 large heads
Sugar - 125 g
Salt - 50 g
Vinegar 9% – 120 g
Red pepper to taste

How to cook cucumbers in Korean?

Prepare the cucumbers. If the fruits are young, we simply chop them; if we have overripe, large cucumbers, we peel them, remove the seeds if necessary, and chop them too.

Prepare the carrots. Grate.

Pass the garlic through a press.

Mix all the prepared vegetables in one container. Add oil, salt, sugar, seasoning, vinegar. Stir and leave for 4 – 4.5 hours.

Place the mixture along with the released juice into prepared jars. Sterilize a jar with a capacity of 0.5 liters for 10 – 15 minutes (from the moment the water boils). Roll up and wrap to cool.

Korean cucumbers for the winter without carrots

Required Products:

Cucumbers – 4 kg.
Garlic – 4 medium heads.
Granulated sugar – 1 tbsp.
Hot black pepper (ground) – 2 tbsp. l.
Salt – 3 tbsp. l.
Vegetable oil – 1 tbsp.
Vinegar (9%) – 1 tbsp.

Step-by-step process for preparing cucumbers in Korean:

Cut small cucumbers into 4 pieces and in half.

Peel the garlic, chop.

Mix garlic, pepper, vegetable oil, salt, sugar and vinegar.

Pour this mixture over the prepared cucumbers.

Leave for 5 hours.

Place the fruits in jars, pour in the released juice and marinade. Sterilize half-liter jars for 15 minutes. Liter - 20 minutes.

Korean-style cucumbers for the winter “You’ll lick your fingers”

Small cucumbers – 4 kg.
Black peppercorns – 20 pcs.
Ripe dill with seeds - 1 umbrella for each container.
Vegetable oil – 1 tbsp.
Garlic – 1 head.
Vinegar (9%) – 1 tbsp.
Granulated sugar – 1 tbsp.
Salt – 2 tbsp. l.

Cut the cucumbers lengthwise into 2 or 4 parts.

Add salt, sugar, vegetable oil and vinegar.

Mix or shake carefully.

Leave to marinate for 3-4 hours.

Sterilize jars. Cm.

At the bottom of each jar, dill, peppercorns - 3-4 pieces, chopped garlic.

Place the cucumbers, pour the remaining marinade with the released juice.

Sterilize half-liter jars for 15 minutes, 20 liter jars. Cork. Wrap up to cool.

Korean spicy cucumbers

Small young cucumbers – 4 kg.
Garlic – 1-2 heads.
Ground black pepper – 2 tbsp. l.
Mustard powder – 2 tbsp. l.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.
Sugar – 1 tbsp.
Salt – ½ tbsp.

Step-by-step cooking process:

Cut the cucumbers into pieces.

Mix salt, sugar, vinegar, chopped garlic, mustard powder, vegetable oil, ground black pepper.

Pour the prepared marinade over the chopped cucumbers.

Leave for 3 hours to marinate well. Place tightly in jars. Add marinade to the edge of the neck.

Sterilize half-liter jars for 10-15 minutes. Seal and wrap until cool.

Korean-style cucumbers grated for the winter

Product ratio:

Carrots – 0.7 kg.
Cucumbers – 1.5 kg.
Vegetable oil – 100 ml.
Ready-made seasoning for Korean carrots – 1 packet.
Granulated sugar – 100 gr.
Salt – 1.5 tbsp. l.
Garlic – 1-2 heads
Vinegar – 100 ml (9%).

Step-by-step cooking process

Grind the cucumbers using a Korean carrot grater.

Wash the carrots, peel them and grate them on the same grater.

Pass the cloves of garlic, peeled and washed, through a press. Add to vegetables.

Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour over vegetables. Leave for a while (4-5 hours).

Lightly shake the vegetables from time to time.

Place vegetables in jars. Add marinade.

Sterilize for 15-20 minutes. Roll up, wrap up.

Recipe for Korean cucumbers for the winter with mustard

Ingredients:

Cucumbers – 4 kg.
Garlic – 1 head.
Mustard powder – 2 tbsp. l.
Salt – 100 gr.
Sugar – 200 gr.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.

Cucumbers can be cut lengthwise or into quarters.

Chop or crush the garlic using a press.

Mix garlic with oil, vinegar, add mustard, sugar, salt.

Pour over cucumbers. Again stand for 3 hours.

Sterilize half-liter jars for 10 minutes, 20 minutes for liter jars. Roll up.

Recipe for Korean cucumbers for the winter without sterilization with tomatoes

Product proportions:

Cucumbers – 3 kg.
Tomatoes – 1.5 kg.
Bell pepper – 4 pcs.
Hot pepper – 1 pod.
Garlic – 1 head.
Salt – 2 tbsp. l. (with a slide).
Sugar – 1 tbsp.
Sunflower oil – 1 tbsp.
Vinegar 9% – 1 tbsp.

Grind the garlic with tomatoes and peppers (bitter and sweet) in a meat grinder. Add salt, sunflower oil, sugar to them. This will be the marinade.

Cut the cucumbers into equal cubes.

Pour over the marinade. Put on fire. When boiling, turn the heat to low. Cook after boiling for 10 minutes. Pour in vinegar and cook for another 5 minutes.

Sterilize jars. Place cucumbers in hot jars and pour marinade over them. Cork. Wrap up.

Overgrown cucumbers in Korean

Cucumbers – 4 kg.
Garlic – 1 head.
Onion - 3 onions
Ground hot pepper – 2 tbsp. l.
Salt – 100 gr.
Sugar – 200 gr.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.

Step-by-step cooking process

Chop the onion, peel the cucumbers, remove the seeds and chop.

Add garlic, salt, pepper, vinegar to cucumbers and onions.

Leave for 12 hours, put into jars, add marinade, sterilize for 15-20 minutes, seal, and wrap.

Instant Korean cucumbers with soy sauce

Required Products:

600 g young cucumbers.
2 pieces of onions.
3-4 cloves of garlic.
50 ml soy sauce.
1 tbsp sugar.
20 ml table vinegar.
1 tsp salt.
½ tsp hot pepper.
Greenery.

Cooking method

Cut the cucumbers into rings, strips or cubes, add salt and set aside for 20-30 minutes.

Peel the onion and chop (into cubes or half rings).

Mix chopped garlic, soy sauce, sugar, vinegar and red pepper. Finely chop fresh herbs.

Drain the liquid from the cucumbers and place in a container. Then pour in the marinade.

Leave for 12 hours, preferably for a couple of days.

Korean quick-cooking cucumbers without sterilization with mustard

Product ratio:

4 kg cucumbers
garlic - 6-8 cloves
vegetable oil - 180-200 gr.
vinegar 9% - 200 gr.
salt - 100 gr.
sugar - 200 gr.
ground black pepper - 0.5 tsp.
dry mustard - 1 tbsp. l.
mustard seed - 1 tsp.
greens - to taste

Step-by-step cooking process

Slice the cucumbers.

Add salt, sugar, mustard, black pepper, herbs, vegetable oil, vinegar and chopped garlic.

Leave for 2-4 hours.

Place in prepared jars, add marinade to the very top, and cover with plastic lids if we eat immediately. We sterilize and seal - if we want to extend the pleasure throughout the winter. Store under nylon covers in the refrigerator.

Korean cucumbers with bell peppers and onions

Required ratio of products:

2 kg cucumbers
carrots - 500 gr.
sweet bell pepper -500 gr.
onions - 500 gr.
garlic - 7 cloves
hot bitter pepper - 1 pc.
vegetable oil - 100 gr.
vinegar 9% - 100 gr.
salt - 50 gr.
sugar - 100 gr.

Preparation:

Chop the vegetables. Cut the cucumbers into slices and bell peppers into strips. Half rings - onions.

Prepare a marinade from the indicated products and pour it over the vegetable mixture.

Leave for 4-5 hours.

Place in jars and top up each jar with marinade. Sterilize for 10-15 minutes (0.5 l jars), seal, and wrap.

Korean cucumber salad with pepper and apple cider vinegar

cucumbers - 4 kg
carrots - 600 gr
bell pepper - 600 gr
garlic - 2 heads
hot pepper - 1 piece
sugar - 1 glass
salt - 4 tbsp. spoons
apple cider vinegar - 1 glass
vegetable oil - 1 cup
ground black pepper - 2 tbsp. spoons

How to make a Korean salad of cucumbers with peppers and apple cider vinegar?

Cut the cucumbers into slices.

Grate the carrots using a Korean carrot grater.

Cut the bell pepper into thin strips.

Chop the garlic and hot pepper and add to the vegetables.

Make the marinade by mixing salt, sugar, pepper, vegetable oil and vinegar. Pour over vegetables, stir.

Leave for 3 hours.

Fill the jars. Add marinade.

Sterilize liter jars for 20 minutes. Cork, wrap.

Korean cucumbers with eggplants

Required ratio of products:

cucumbers – 1.-1.5 kg
eggplants - 2 pcs. medium size
2 tbsp. Korean gas station
3-4 cloves of garlic
dill and parsley
2 tbsp. vegetable oil
1 tbsp soy sauce
1 tbsp. Sahara.

Step-by-step preparation:

The eggplants are peeled, cut into slices and lightly fried without oil. They must remain elastic.

Cucumbers are cut into strips and added to eggplants.

Add Korean seasoning, chopped garlic, soy sauce, vegetable oil, sugar, and herbs. Stir and leave for 4-5 hours.

Place in jars and sterilize for 15 minutes. They seal it, wrap it up.

Quick recipe for Korean cucumber salad

Required quantity of products:

young cucumbers - 1 kg
soy sauce -1 tbsp.
vinegar 9% - 2 tbsp.
1 tbsp. Korean seasoning;
2 cloves garlic
1 tbsp. vegetable oil
1 tsp Sahara.

Step-by-step preparation:

Cucumbers are cut into thin slices.

Prepare the marinade - mix oil with Korean seasoning, sugar, vinegar, chopped garlic and soy sauce.

Pour marinade over cucumbers. Leave for 4-5 hours.

Place in jars, or refrigerate for immediate use, or sterilize for 15 minutes, seal and wrap for long-term storage.

Super-spicy Korean cucumbers with sweet peppers and carrots

Ingredients:

4 kg gherkins
4 medium carrots
4 bell peppers
100 ml vegetable oil
1 red hot chili pepper
4 tbsp soy sauce
50 ml vinegar 9%
2 tbsp. Sahara
2 tbsp. salt
2 tbsp. coriander
7-8 garlic cloves.

Step-by-step preparation:

Cut the cucumbers into slices. Pepper - stripes. The carrots are grated using a Korean carrot grater.

Spices, soy sauce, vinegar, chopped garlic, and chili pepper are added to the vegetable oil heated in a frying pan.

Season the vegetable mixture with the resulting marinade. Leave for 2-3 hours, package in jars.

Then they are either stored in the refrigerator for immediate consumption, or sterilized (15 minutes) and sealed for consumption in the winter.

Korean cucumbers with sesame seeds

Required ratio of components:

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

Step-by-step preparation:

Cut the cucumbers into oblong slices. Add salt and leave for 20-30 minutes, drain the juice.

Mix the oil with soy sauce, add sugar, chopped garlic, sesame seeds, hot pepper.

Pour marinade over cucumbers. Leave for 2-3 hours.

Place into jars, sterilize (0.5 liter jars for 10-15 minutes), seal and wrap.

Korean cucumbers - the most delicious recipe

Optimal ratio of products:

4 kg young cucumbers
4 cloves garlic
2 tbsp. l. dry mustard
200 ml vegetable oil
200 ml vinegar 9%
100 g salt
200 g sugar
1 tbsp. l. ground black pepper.
1 tbsp ground coriander

Step-by-step preparation:

Cut the cucumbers into slices.

Make a marinade from the listed products and season the cucumbers. Leave for 4-5 hours.

Place in jars, sterilize for 10-15 minutes, seal and wrap until completely cool.

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Korean quick-cooking cucumbers are my calling card during barbecues and outdoor activities. Such cucumbers are always the first to leave the table for barbecue, because they are sharp, juicy and taste very well in harmony with barbecue.

You can prepare these cucumbers just on a regular day, for dinner or lunch as a snack or side dish. Easy, quick and tasty, these cucumbers will especially appeal to those who love Korean dishes.

We will prepare all the products according to the list.

Cut the cucumbers, cut off the ends and cut the cucumbers in half lengthwise, first, and then each half in half again lengthwise. After this, cut the strips into two parts crosswise. Place the chopped cucumbers in a bowl.

Now sprinkle the cucumbers generously with salt; coarse sea salt is best for this. Leave the cucumbers in salt for 15 minutes.

Salt the juice released from the pickled cucumbers.

Add hot red pepper powder to them.

Pour soy sauce into the bowl with the cucumbers.

Add vinegar.

Fry sesame seeds in a frying pan for literally 1 minute, stirring.

Transfer the sesame seeds to the bowl with the cucumbers. Heat vegetable oil in a frying pan and pour it over the cucumbers.

We pass a large clove of garlic or a couple of small cloves through a press and also add it to the cucumbers. Mix all the ingredients of the dish. Cover the bowl with film and place in the refrigerator for 30 minutes.

Calories: Not specified
Cooking time: Not specified

Korean cucumbers with sesame seeds and soy sauce are an excellent snack that can be prepared instantly from available ingredients. In principle, immediately after cooking it can be served to the table, not only at home, but also at a holiday or picnic. Depending on the amount of garlic, hot red and black pepper, the dish can be made very spicy, but this is not for everyone and if your health allows. Korean cucumbers are a delicious salad for vegetarian and lenten cuisine. It does not contain many calories, so if you are on a diet, a portion of this salad will not harm you. I also want to offer you.

Required ingredients:

- cucumbers 300 gr.,
- carrots 100 gr.,
- soy sauce 2 tbsp,
- garlic 1-2 cloves,
- sesame 1.5 tbsp,
- balsamic vinegar 1 tbsp,
- sugar 1 tsp,
- ground paprika 0.25 tsp,
- ground black pepper 0.25 tsp,
- hot red pepper to taste,
- ground coriander 0.5 tsp.

Step-by-step recipe with photos:

So, let's start by preparing all the ingredients. Wash the carrots to remove any dirt and remove the peel. Grind the vegetable on a special grater or cut it into thin strips with a sharp knife.

Place sesame seeds in a dry, heated frying pan. Fry until golden. Make sure that the grains do not burn. After frying, pour them onto a clean plate.

Use hot pepper according to your taste. A few thin rings are enough for me. Remove the peel from the garlic cloves. Pass through a chopper.

Rinse fresh cucumbers. When purchasing, make sure that the vegetables are not limp or wrinkled. Dry with a towel. Trim off both sides of the butt. Cut into larger cubes. Place them in a deep marinating container.

Add grated carrots. Add a little salt and stir. Let it sit for a bit, about 15 minutes. During this time, the vegetables will become softer and release juice. If there is too much juice at the bottom of the bowl, remove it.

Add garlic gruel, hot pepper rings, ground paprika, ground black pepper, coriander, and sugar to the cucumber mixture. Stir.

Pour in balsamic vinegar and soy sauce. Stir and taste. If everything suits you, you can serve it immediately. To make the salad richer, you can put it in the refrigerator for a couple of hours.

Sprinkle with toasted sesame seeds before serving. Korean cucumbers with sesame seeds and soy sauce are ready. I'm sure you'll like this too