Korean-style cucumbers are very tasty

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Korean snack technology has long been liked by our compatriots. Such dishes with their sharp and piquant taste successfully emphasize any side dish, they always come to the table, both everyday and festive. They are also good as a snack for alcohol. Most often, this method is used to prepare beets or carrots, less often mushrooms. Do you know that you can make cucumbers in Korean? This is an incredibly delicious dish! Your family will love it and ask for more!

Summer option

In the summer, of course, the abundance of vegetables pleases and the fact that you can cook salads from them, but sometimes you want something s alty. In this case, Korean cucumbers will come to the rescue. We take a kilogram of fresh cucumbers, wash them and cut them into cubes. We put the workpiece in a saucepan or bowl, add a teaspoon of s alt (only not “extra” and not iodized, ordinary table s alt), mix with cubes and leave for 20 minutes to separate the juice. After the time has elapsed, the liquid will need to be drained. Now it's garlic time: pass 4-5 cloves through a garlic press or finely chop, and also pour a teaspoon of ground red pepper into the container and add 2 tablespoons of soy sauce. Now future cucumbersKorean can be set aside, but you need to get a pan, pour 4-5 tablespoons of sunflower oil on it, wait until it warms up well, then pour 1 tablespoon of sesame seeds into it. Do not worry, the color of the seeds will change, as it should be. We send sesame seeds with oil to a bowl with a workpiece, mix everything thoroughly and let it saturate for an hour or two. As you can see, this is a very simple recipe, Korean-style cucumbers can safely stand in the refrigerator for several days. Only it is better to store them in a closed container, like a container with a lid, so that the spicy aroma does not spread to all other foods and dishes.

Winter option

Another great recipe for the New Year's table - Korean-style cucumbers for the winter. We take a kilo of juicy carrots, peel and rub on a special “Korean” grater with a long thin straw. To it we add 4 kilos of cucumbers, previously washed and cut into circles or small cubes. There we also put 4-5 garlic cloves and seasoning intended for cooking Korean carrots. For this serving, it will be optimal to use 1 sachet of 15 g, although more is possible. Mix all ingredients thoroughly in a bowl and set aside. Time to prepare the marinade: combine a glass of oil (refined sunflower) and the same amount of table vinegar with a glass of sugar and 100 grams of s alt. Add to a bowl, mix again and send to cool, infuse. You can’t put such Korean-style cucumbers in the refrigerator, they can pickle from 5 to 24 hours. Then you need to decompose the mixture into clean jars,sterilize for 10-15 minutes, roll up the lid.

Wrap the preservation and leave to cool completely. For such a salad, large overripe specimens are quite suitable, but they should be peeled from a rough, thick peel. For mixing, it is better to use plastic or enameled dishes.

Bon appetit!