If you are already a little palled salty, fresh and pickled cucumbers, then try to cook a new dish - cucumbers in Korean. It's quite simple, it does not take you much time and you do not need any exotic products. Cucumbers in Korean perfectly suited as a snack for any second course, and just in the form of an independent salad in special occasions. Let's look at some recipes for cooking cucumbers in Korean.
Spicy cucumbers in Korean
Ingredients:
- fresh cucumbers - 1 kg;
- salt - 1 teaspoon;
- vinegar - 2 tbsp. spoons;
- soy sauce - 2 tbsp. spoons;
- red hot pepper - 0,5 tsp.
- sesame seeds - 1 tbsp. a spoon;
- vegetable oil - 4 tbsp. spoons;
- garlic - 4 cloves.
Preparation
We take fresh cucumbers, wash them in warm water, dry them with a towel, cut off the tips and cut them into small pieces, for this we cut each cucumber into 4 pieces in length, and then again 3 times across. Further, pieces of cucumbers are transferred to a saucepan, as follows, salt to taste, mix and leave for 20 minutes to marinate. Then gently drain the resulting liquid, pour vinegar on cucumbers, add soy sauce and red hot pepper. All carefully mix.
Vegetable oil is heated in a frying pan, then quickly removed from the plate and sprinkled with sesame seeds. Now very gently pour the hot oil into the cucumbers and mix thoroughly. In the last turn, add to the salad, squeezed through a press or just chopped garlic. Again, everything is mixed and we remove the cucumbers in Korean in the fridge marinate for about 30 minutes. The prepared salad can be safely stored in the refrigerator for several days.
Cucumbers in Korean
Ingredients:
- carrots - 2 pieces;
- fresh cucumbers - 500 g;
- salt, sugar, red pepper - to taste;
- garlic - 2 cloves.
Preparation
So, carrots mine, we clean and we rub on a large grater. With pre-washed cucumbers cut off the tips and cut them into several identical small parts. In a deep bowl, mix cucumbers with carrots, add salt, sugar, red ground pepper to taste and mix everything thoroughly. Further squeezed into the salad garlic and leave to infuse for about 5 hours in a cool place or refrigerator.
At the end of time, appetizing and crispy cucumbers in Korean can be served to the table, sprinkled with finely chopped greens of dill.
Cucumbers in Korean for the winter
Ingredients:
- fresh cucumbers - 2 kg;
- carrots - 500 g;
- sugar - 100 g;
- vegetable oil - 0,5 items;
- vinegar 9% - 0.5 st .;
- salt - 50 g;
- garlic - 2 cloves;
- seasoning for Korean carrots - 7 g.
Preparation
How to cook cucumbers in Korean? Carrots my good, we wipe it with a towel and clean it. Then rub it on a special grater for the preparation of Korean salads. Cucumbers carefully washed, dried, carefully trimmed from both
In the vegetable oil, add sugar, vinegar, salt and mix well. Now chopped cucumbers and grated carrots are put into a deep bowl, add the garlic and put to taste the seasoning for Korean carrots. Thoroughly mix everything and pour the previously prepared marinade. We leave the salad for 5 hours soaked, and after that we spread it into liter clean jars and cover with lids. Sterilize the jars with cucumbers for 10 minutes and roll. We store such a snack in the cellar or refrigerator.
As an acute snack for future use, you can also cook tomatoes in Korean and fern in Korean . Bon Appetit!