8 cucumber recipe in Korean, including winter

Salad with carrots, peppers, meat, soy sauce, sesame seeds and not only - for those who like sharp little.

1. Cucumbers in Korean soy sauce

Ingredients

• 1 long cucumber;
• 1 tablespoon soy sauce;
• 2 tablespoons rice vinegar;
• 1 tablespoon sugar;
• ½ teaspoon ground red chili pepper (ideally - kochukaru);
• ¼ teaspoon sesame seeds;
• 2-3 green onions a feather with the white part.

preparation

Cut the cucumber into thin slices. Fill them with a mixture of soy sauce, rice vinegar and sugar. Stir in pepper and sesame seeds and mix well. More pepper can be used if desired.

Chop the onion, add the salad and again mix. Serve immediately or let it brew for 10-15 minutes.

2. Cucumbers in Korean with onion and garlic

Ingredients

• 1 medium cucumber;
• 1 tablespoon coarse salt;
• ¼ onion;
• 1 tablespoon flakes or crushed red hot pepper (ideally - kochukaru);
• 1 teaspoon rice vinegar;
• 1 teaspoon of sugar;
• 1-2 garlic cloves;
• 1 teaspoon sesame seeds.

preparation

Divide the cucumber into thin slices, sprinkle with salt, stir and leave for 15 minutes.

Transfer the cucumbers in a sieve and rinse with cold water. Pat dry with paper towels circles. Mix the cucumber with onions and prepared dressing. Place dish in a refrigerator for 30 minutes.

3. Cucumbers in Korean with onion, garlic, soy sauce and sesame oil

Ingredients

• 1 long cucumber;
• ½ onion;
• A feather green onion 1-2 together with a white part;
• 2 garlic cloves;
• 2 tablespoons of soy sauce;
• 2 teaspoons of flakes of red hot pepper (ideally - kochukaru);
• 2 teaspoons sesame oil;
• 2 teaspoons sesame seeds;
• 1 teaspoon of sugar.

preparation

Divide the cucumber in half lengthwise and cut at an angle polukruzhochkami. Chop onions into thin strips, chop green onions and garlic.

Add the prepared ingredients, soy sauce, pepper, butter, sesame seeds and sugar. Thoroughly mix the salad.

4. Whole stuffed cucumbers in Korean

Ingredients

• 10 small cucumbers;
• 2 tablespoons of salt;
• 1 carrot;
• 1 onion;
• a few feathers of green onions;
• 5 garlic cloves;
• 2 tablespoons of red hot pepper flakes;
• 1 tablespoon paprika;
• 1 tablespoon brown sugar;
• 1 tablespoon sesame seeds for sprinkling +;
• 3 tablespoons fish sauce;
• 60 ml of water.

preparation

Cucumbers cut lengthwise, without bringing the knife to the end. Turn and do another one of the same incision. Each cucumber is divided into four parts. Salt the vegetables inside and outside and leave for half an hour.

Cut the carrots into thin strips, add chopped onions and green onions and chopped garlic. Pour hot pepper, paprika, sugar and sesame, pour fish sauce and water, and mix well.

Rinse the cucumber inside and out and pat dry gently with a paper towel. Stuff them prepared mixture, allow to stand for 30 minutes and garnish with sesame seeds.

5. Cucumbers in Korean with carrot

Ingredients

• 5-6 medium-sized cucumbers;
• 1 carrot;
• poryshek few green onions;
• 5 garlic cloves;
• 50 ml of vegetable oil;
• 1 tablespoon paprika;
• 1-2 small hot peppers;
• salt - to taste;
• 2 tablespoons of soy sauce;
• 1 tablespoon vinegar 9%.

preparation

Slice the cucumbers large cubes. Grate the carrots on a grater for Korean carrot. Add to the vegetables coarsely chopped green onions and chopped garlic.

In a frying pan heat the oil over medium heat. Cast paprika and chili peppers, sliced ​​thin rings. Mix and reload the vegetables with oil.

Season with salt, soy sauce and vinegar and mix thoroughly. Remove the salad in the refrigerator for a couple of hours.

6. Cucumbers in Korean with meat, peppers and cilantro

Ingredients

• 10 small cucumbers;
• salt - to taste;
• 250 g of beef;
• 1 red bell pepper;
• ½ onion;
• 100 ml of vegetable oil;
• 2 teaspoons crushed red hot pepper;
• 3 garlic cloves;
• ½ teaspoon ground coriander;
• ½ teaspoon of sugar;
• ½ teaspoon ground black pepper;
• ½ teaspoon sesame;
• 2 tablespoons of soy sauce;
• 2 table vinegar 9%;
• ½ bundle of cilantro.

preparation

Slice the cucumbers large cubes. Podsolite, toss hands and leave for 30-40 minutes.

Meat and bell pepper cut into strips, and onions - small pieces.

In a frying pan heat the oil over medium heat and fry the beef until light rosy. Throw the onion and sauté it until translucent. then lay out bell pepper and cook for another 2-3 minutes. Pour salt, hot pepper and chopped garlic and stir.

Drain the cucumbers with the liberated juice. Add the coriander, sugar, black pepper, sesame seeds, soy sauce, vinegar, fried meat with vegetables and chopped cilantro. Mix well and refrigerate for 1-2 hours.

7. Cucumbers in Korean with carrots for the winter

Ingredients

• 2kg of cucumbers;
• 500 g of carrots;
• 50 g salt;
• 1 head garlic;
• 100 g of sugar;
• 20 g of seasonings for Korean carrot;
• 100 ml of vinegar 9%;
• 100 ml of vegetable oil.

preparation

Cucumbers cut into cubes. Carrots grate on a grater for the variant in Korean, then sprinkle with salt and part of shake hands.

Crush the garlic, add to it the remaining salt, sugar, spices, vinegar and oil, and mix well. Connect cucumbers and carrots, pour the marinade and stir again. Steep for two hours lid, stirring periodically.

Put on low heat, bring to boiling and boil for 15 minutes. Divide salad Sterilize jars, The Gulf of marinade to the top, and roll them. Turn wrapped something warm and cool. Store in a dark cool place.

8. Cucumbers in Korean c carrots and peppers in the winter

Ingredients

• 1kg of cucumber;
• 250 g of pepper;
• 1 small hot pepper;
• 250 g of carrots;
• 1 head garlic;
• 50 g of sugar;
• 25 g salt;
• 15 g of seasonings for Korean carrot;
• 60 ml of 9% vinegar.

preparation

Cut the cucumber into cubes, pepper - large strips and hot peppers - very fine julienne. Carrots grate on grater for Korean carrot. Crush the garlic.

For vegetables, add sugar, salt, vinegar and seasoning and mix well. Leave the lid on for 3 hours. Periodically stir the contents.

Arrange salad Sterilize jars ½ liter volume. Put them in a pan, the laid fabric thick layer. Cover blank caps and pour into a pan of water so that it reaches the shoulder of cans.

Replace the moderate heat and bring water to a boil. Sterilize 20 minutes, roll and rotate. Cover with something warm, cool and store in a dark cool place.