Summer is a season of vegetables and fruits. This is a hot time, when modern housewives do not sit around. Salting and preserving is an excellent addition to the table in the winter. In this cold season, we need, as never before, an additional source of vitamins. To raise immunity, to protect yourself and loved ones from unexpected colds will help pickled and canned vegetables. They retain their useful properties for a long time, and that is why they are so appreciated by many. Korean cucumbers are one of these dishes.
If you want to please guests and loved ones with tasty cucumbers, and pickles are salted and marinated, prepare cucumbers in Korean for the winter. As a rule, Korean cuisine is characterized by aromatic spices and spicy dishes. To fans of piquant taste this simple, and at the same time unusual, recipe how to cook cucumbers in Korean, will like.
Cucumbers in Korean - prescription number 1
Ingredients:
- cucumber - 4 kg;
- carrots - 1 kg;
- vegetable oil - 1 glass;
- soy sauce - 2 tablespoons;
- 9% vinegar - 1 glass;
- sugar - 1 cup;
- salt - 100 g;
- garlic - 3-4 teeth;
- spicy seasoning for carrots Korean - 15 g.
Preparation
Canned spicy cucumbers in Korean is not difficult.
Cucumbers well rinse under running water, cut off the tips. Cut them into 8 lobules, then cut across another two or three pieces (depending on the size of the vegetable). We'll get small brusochki. Carrots clean and rub on a special grater for salads in Korean. Peel the garlic and finely chop it (you can pass it through a special press).
Prepare the marinade. To do this, mix the vegetable oil with soy sauce, vinegar, sugar, and salt.
Cucumbers and carrots put together in a bowl, add a special seasoning for carrots in Korean, garlic and mix well. Pour the prepared marinade and mix thoroughly again. Leave the mixture for at least 5 hours (you can leave for a day, you do not need to put it in the refrigerator). Finished pickled cucumbers in Korean style in small sterilized jars (0,5-1 liter), cover and sterilize for 10-15 minutes. Banks roll up and wrap up until completely cooled. That's ready cucumbers in Korean. The recipe, as you can see, is quite simple and does not require special culinary preparation and complex ingredients.
Cucumbers in Korean - recipe number 2
In the summer, you can prepare fresh cucumbers in Korean style for the festive table. This light snack in cooking is a bit different from the canned analog.
Ingredients:
- cucumbers - 1 kg;
- salt - 1 teaspoon;
- vegetable oil - 5 tablespoons;
- vinegar - 2 tablespoons;
- soy sauce - 2 tablespoons;
- sesame - 1 tablespoon.
For Jannem:
- garlic - 4 cloves;
- red pepper - ΒΌ teaspoon.
Preparation
The recipe for cucumber salad in Korean is very simple. Cucumbers cut into slices, as in the first variant, salt with all the salt, mix thoroughly and set aside for 30 minutes. At this time, prepare a dressing for a salad. Seeds of sesame lightly fry, you can for this purpose put in a microwave for 1-2 minutes or in a frying pan heated up in a frying pan add sesame and stirring to fry until golden brown. In sesame pour the vinegar, add soy sauce, sugar. Refuel add
Drain, cucumber water and add dressing. If desired, the onion can be added to the salad. Stir the mixture and put in the refrigerator.
Salad of cucumbers in Korean is well combined with the second dishes, but can act as a separate snack.
Also in Korean, you can prepare and other vegetables: carrots , white cabbage , cauliflower or tomatoes .