Korean carrots no longer surprise anyone. But if we say that almost any other vegetable can be cooked according to the same principle? Today we offer you to try spicy and original Korean-style cucumbers. Get great recipes!
1. Korean-style cucumbers with soy sauce
An excellent independent snack or addition to meat dishes.
You will need: 300 g cucumbers, 1 tsp salt, 1 tbsp. soy sauce, 1 tbsp. vinegar, 1 garlic clove, 1 tbsp. vegetable oil, spices.
Cooking: Cut the cucumbers into medium-sized cubes and place in a deep bowl. Sprinkle them with salt and leave for 15 minutes, and then drain the juice that stands out.
Add hot pepper and any spices to taste. Pour the cucumbers with soy sauce and vinegar, add sesame seeds and crushed garlic, and at the end – heated vegetable oil. Mix everything well and leave to brew for at least half an hour.
2. Korean-style cucumbers with onions
We recommend using a red onion.
You will need: 4 cucumbers, 1 onion, 2 garlic cloves, 1 tbsp. soy sauce, 2 tbsp. vinegar, 1 tsp sugar, a pinch of salt and pepper, sesame seeds.
Cooking: Cut the cucumbers into cubes, salt, mix and leave for half an hour. Then drain the excess juice, but you do not need to rinse the cucumbers again.
Cut the onion into rings, fry the sesame seeds in a dry hot pan, and mix the vinegar with soy sauce, sugar and spices. Add everything to the cucumbers and leave them to marinate overnight in the refrigerator.
3. Cucumbers with carrots in Korean
And if you want to store such cucumbers longer – roll them into jars!
You will need: 1 kg of cucumbers, 250 g of carrots, 60 g of sugar, 60 ml of vegetable oil, 60 ml of vinegar, 25 g of salt, 6 cloves of garlic, spices.
Cooking: Cut the cucumbers into cubes or circles, grate the carrots on a Korean grater, and crush the garlic. Heat the oil in a frying pan, add spices to it, mix and pour over the vegetables.
Add sugar, salt and vinegar to the cucumbers, mix everything together well, close the lid and put it in the refrigerator. Korean-style vegetables need to be marinated for 5-6 hours.
4. Korean-style cucumbers with bell pepper
Sweet bell pepper goes wonderfully with Korean marinade.
You will need: 4 cucumbers, 2 peppers, 1 bunch of herbs, 1 tbsp. apple cider vinegar, 1 tbsp. olive oil, 1 tsp honey, 3 cloves of garlic, spices.
Cooking: Cut the cucumbers into cubes, pepper into strips, and finely chop the greens. Add crushed garlic and spices to taste, salt and mix vegetables. After that, pour in honey, oil and vinegar, mix again, and leave the salad to marinate for 2-3 hours.
5. Cucumbers with greens in Korean
Instead of parsley, you can take cilantro or other fragrant herbs.
You will need: 1 kg of cucumbers, 1 carrot, 1 onion, 1 bunch of parsley, 50 g of sugar, 50 ml of vegetable oil, 50 ml of vinegar, 8 cloves of garlic, salt and spices.
Cooking: Grate cucumbers and carrots on a special Korean grater, and chop the onion into thin half rings. Add crushed garlic and finely chopped greens to vegetables.
Mix vegetables with salt and sugar, then add oil, vinegar and other spices to taste. Leave the appetizer to marinate for at least 2 hours in the refrigerator.
6. Cucumbers with zucchini in Korean
For a beautiful appetizer color, add a pinch of turmeric.
You will need: 1 kg of cucumbers, 1 kg of zucchini, 200 g of carrots, 50 g of garlic, 120 ml of vegetable oil, 60 g of sugar, 20 g of salt, 120 ml of vinegar, spices.
Cooking: Cut zucchini and cucumbers into equal medium-sized sticks, salt and drain excess juice after 20 minutes. Grate the carrots on a Korean grater, finely chop the garlic, and mix the vegetables.
Pour everything with vinegar, and mix again. Heat the oil in a frying pan along with spices for flavor, and pour it over the cucumbers. Mix the appetizer for the last time and leave to marinate overnight.
7. Korean-style cucumbers with cabbage
It works especially well with young vegetables.
You will need: 4 cucumbers, 0.5 heads of cabbage, 1 pepper, 1 carrot, 4 cloves of garlic, 130 ml of vegetable oil, 60 ml of vinegar, 5 tbsp. soy sauce, 1.5 tbsp. sugar, spices.
Cooking: Finely chop the cabbage, grate the carrots on a Korean grater, cut the cucumbers into thin circles, and the pepper into long strips. Mix all the vegetables well in a deep bowl.
Mix oil, vinegar, soy sauce, sugar and spices, cut the garlic into thin slices, and heat the marinade until the sugar dissolves. Pour the vegetables with hot dressing, mix gently and leave to marinate overnight in the refrigeratore.
8. Korean-style cucumbers with tomatoes
Another universal recipe that is suitable for every day and for preparations for the winter!
You will need: 1 kg of cucumbers, 1 kg of zucchini, 500 g of small tomatoes, 500 g of onions, 1 head of garlic, 2 chili peppers, 45 g of sugar, 15 g of salt, 150 ml of wine vinegar, spices.
Cooking: Cut cucumbers, zucchini and carrots into circles, and garlic into plates. Cut small tomatoes in half or quarters, if desired.
Add chopped chili peppers and onion feathers to the vegetables, mix everything well and season. Leave everything under pressure for 3 hours, add vinegar and leave to marinate. And if you want to roll the salad into jars, then boil the vegetables in the marinade for a couple of minutes.