According to the principle of Korean snacks, you can cook not only carrots, but also a wide variety of vegetables. For example, cucumbers, which will be especially good in the form of harvesting for the winter. We have collected 15 best proven recipes especially for you!
1. Korean-style spicy cucumbers for the winter
Universal recipe immediately for 5 kg of cucumbers.
You will need: 5 kg cucumbers, 6 garlic cloves, 4 tbsp. salt, 8 tbsp. sugar, 200 ml vegetable oil, 200 ml vinegar, 30 g Korean spices.
Cooking: Cut the cucumbers into strips or sticks and add crushed garlic. Add the rest of the ingredients, mix and leave the workpiece for 2 hours. Put everything in jars, sterilize them in a pot of water for 10 minutes and roll them up.
2. Korean-style cucumbers with carrots
Mix the spices yourself or take a ready-made bag for Korean carrots.
You will need: 4 kg cucumbers, 1 kg carrots, 6 garlic cloves, 1 chili pepper, 4 tbsp. salt, 8 tbsp. sugar, 1 glass of vegetable oil, 1 glass of vinegar, 30 g of Korean spices.
Cooking: Grate all the vegetables on a Korean grater, finely chop the garlic and chili, and add the rest of the ingredients. Mix everything, leave for a couple of hours and put the vegetables with the marinade in jars. Sterilize them for 10-15 minutes and roll them up.
3. Korean-style cucumbers with herbs
Add some chopped onion if you like.
You will need: 2.5 kg of cucumbers, 2 bunches of herbs, half a head of garlic, 100 ml of vinegar, 100 ml of vegetable oil, 100 g of sugar, 50 g of salt, 1 tbsp. spices.
Cooking: Cut the cucumbers into strips and chop the greens with garlic in a blender. Add the rest of the ingredients, mix the salad and leave for 1.5 hours. Send it to the stove and simmer for 15 minutes after boiling, and then roll it into sterilized jars.
4. Korean-style cucumbers with bell pepper
An excellent recipe for preparing for the winter for lovers of Korean snacks.
You will need: 3 kg of cucumbers, 1 kg of carrots, 1 kg of bell pepper, 8 cloves of garlic, 1 chili pepper, 4 tbsp. salt, 8 tbsp. sugar, 1 glass of vegetable oil, 1 glass of vinegar, spices.
Cooking: Grate carrots and cucumbers on a Korean grater, cut the bell pepper into thin strips, and chop the chili with garlic. Add the rest of the ingredients and spices, mix, leave for a couple of hours and spread the workpiece into jars. Sterilize them in a pot of water for about 15 minutes and roll up.
5. Korean-style cucumbers with tomatoes for the winter
You can even mix several varieties and colors of tomatoes for beauty.
You will need: 3.5 kg of cucumbers, 1.5 kg of tomatoes, 5 tbsp. salt, 6 tbsp. sugar, 1 bunch of herbs, 8 cloves of garlic, 3 tbsp. vinegar, 170 ml vegetable oil, spices.
Cooking: Cut the tomatoes into slices, and the cucumbers into cubes. Grind the garlic and herbs, add the rest of the ingredients and mix. Leave everything for 1 hour, and then boil over medium heat for 15-20 minutes. Roll up the blank in sterilized jars.
6. Korean-style cucumbers with mustard for the winter
Mustard seed is one of the best but not the most obvious spices for Korean snacks.
You will need: 2 kg of cucumbers, 500 g of carrots, half a head of garlic, 1 chili pepper, 100 g of sugar, 50 g of salt, 25 g of mustard seeds, 1 tbsp. Korean spices, 100 ml of vinegar, 100 ml of vegetable oil.
Cooking: Grate cucumbers and carrots on a Korean grater. Chop the garlic and chili, add the rest of the ingredients and mix everything. Leave the workpiece for 1.5-2 hours, and then simmer for 15 minutes over medium heat, stirring occasionally. Roll the cucumbers into sterilized jars.
7. Korean-style cucumbers with onions
Cucumbers can be cut into slices, cubes – as you like.
You will need: 4 kg of cucumbers, 1 kg of onion, 7 cloves of garlic, 1 chili pepper, 1 bunch of herbs, 4 tbsp. salt, 8 tbsp. sugar, 200 ml vegetable oil, 200 ml vinegar, 2 tbsp. spices.
Cooking: Randomly, but thinly chop the cucumbers and onions. Chop the garlic, chili and herbs. Add spices and other ingredients, mix everything and leave for 2-3 hours. Put the cucumbers in jars, sterilize in a pot of water and roll up.
8. Korean-style cucumbers with soy sauce for the winter
And if you are not afraid of experiments, you can also add a spoonful of honey.
You will need: 5 kg cucumbers, 5 tbsp. salt, 6 tbsp. sugar, 60 g sesame seeds, 10 cloves of garlic, 2 tbsp. vinegar, 10 tbsp. soy sauce, 170 ml vegetable oil, spices.
Cooking: Cut the cucumbers into cubes, salt, leave for half an hour and squeeze the juice. Drain it. Add to og urtsam crushed garlic and other ingredients, including preheated oil, mix and leave for 1 hour. Arrange the cucumbers in jars, sterilize for 15 minutes and roll up.
9. Korean-style cucumbers with tomato paste
If there is no ready-made tomato paste, then you can chop a kilogram of fresh tomatoes.
You will need: 2 kg of cucumbers, 500 g of tomato paste, 2 bell peppers, 1 head of garlic, 100 ml of vegetable oil, 100 ml of vinegar, 1 tbsp. salt, 100 g sugar, spices.
Cooking: Cut the cucumbers and bell peppers into strips, chop the garlic and add all the ingredients except vinegar. Stew everything together over medium heat for 15 minutes, pour in the vinegar and cook for another 5 minutes. Roll the appetizer into sterilized jars.
10. Korean-style cucumbers with sesame seeds
We advise you to first roast the sesame seeds in a dry frying pan until golden.
You will need: 5 kg cucumbers, 6 garlic cloves, 30 g ginger, 1 chili pepper, 3 tbsp. sesame seeds, 1 bunch of green onions, 1 cup of vinegar, 8 tbsp. sugar, 4 tbsp. salt, 1 glass of vegetable oil, 30 g of Korean spices.
Cooking: Cut the cucumbers into strips and finely chop the garlic, chili, ginger and green onion. Add sesame seeds, spices and other ingredients, and mix everything. Leave for 2 hours, put the workpiece into jars, sterilize for 10 minutes and roll up.
11. Korean-style cucumbers on a grater
Choose cucumbers that are crisp and springy so that they are not too watery.
You will need: 2.5 kg of cucumbers, 1 bunch of herbs, 6 cloves of garlic, 20 g of ginger, 1 tbsp. Korean spices, 1 chili pepper, 100 ml of vinegar, 50 g of salt, 100 g of sugar, 100 ml of vegetable oil.
Cooking: Grate the cucumbers on a coarse grater, chop the greens with garlic, ginger and chili in a blender, and mix. Add the rest of the ingredients and boil the mass for 15-20 minutes, stirring occasionally. Roll the appetizer into sterilized jars.
12. Korean-style cucumbers with tomato sauce for the winter
Try with different sauces – for example, with Krasnodar and chili.
You will need: 2 kg of cucumbers, 1 kg of carrots, 500 g of tomato sauce, 1 bunch of herbs, 1 head of garlic, 100 ml of vegetable oil, 100 ml of vinegar, 1.5 tbsp. salt, 100 g sugar, spices.
Cooking: Grate cucumbers and carrots on a Korean grater, chop greens and garlic, and add all the other ingredients. Mix everything together, simmer over medium heat for 15 minutes and roll into sterilized jars.
13. Korean-style cucumbers without sterilization
The absence of sterilization saves a little time and allows you to stand at the stove less.
You will need: 2 kg of cucumbers, 500 g of carrots, 1 handful of garlic, 100 g of sugar, 50 g of salt, 1 tbsp. Korean spices, 100 ml of vinegar, 100 ml of vegetable oil.
Cooking: Finely chop the cucumbers, grate the carrots on a Korean grater and mix. Separately, mix the crushed garlic and the rest of the ingredients for the marinade. Mix the vegetables with the marinade, leave for 2 hours, and then boil for another 15 minutes after boiling, stirring occasionally. Roll up the salad in sterile jars.
14. Cucumbers with zucchini in Korean
Delicious, but at the same time very light Korean cucumber snack for the winter.
You will need: 3 kg of cucumbers, 2 kg of zucchini, 6 cloves of garlic, 2 bunches of herbs, 3 tbsp. mustard seeds, 1 cup vegetable oil, 1 cup vinegar, 8 tbsp. sugar, 4 tbsp. salt, spices.
Cooking: Grate cucumbers and zucchini on a Korean grater. Chop garlic and herbs there, add spices and other ingredients, and mix everything. Extinguish the workpiece for 25 minutes over low heat and roll it into sterile jars.
15. Korean-style cucumbers with cabbage for the winter
It is better to take young cabbage, because it is softer and more tender.
You will need: 2 kg of cucumbers, 500 g of cabbage, 6 cloves of garlic, 2 bunches of herbs, 100 ml of vinegar, 50 g of salt, 100 g of sugar, 1 tbsp. Korean spices, 100 ml vegetable oil.
Cooking: Cut the cucumbers into strips, finely chop the cabbage and chop the garlic with herbs. Add the rest of the ingredients, lightly mash the salad and leave for 2 hours. Bring the workpiece to a boil, boil for 15 minutes, stirring, and roll into sterilized jars.