Even if you are not a supporter of Korean cuisine, be sure to try it. Believe me, it is very tasty, as clearly evidenced by the wide variety of recipes.

Crispy, spicy and tangy, pickled cucumbers are a great addition to any summer meal. The technology for their preparation is very similar to the preparation of eggplant or kimchi. To make Korean cucumbers with a piquant taste, spicy and spicy, add a large amount of spices, hot peppers, onions, garlic, carrots, honey, soy sauce, vinegar.

In addition, at any time you can prepare different Korean cucumber salads. To do at home delicious Korean quick-cooking cucumbers you will only need 15 minutes of time, and after half an hour you can already taste them. In my opinion, the most delicious recipe is Korean cucumbers with carrots and sesame seeds. I am happy to share with you my favorite recipe that I have been using for a long time.

Ingredients:

• Fresh cucumbers – 5-6 pcs.,
• Carrots – 1 pc.,
• Bell pepper - half,
• Garlic – 3-4 cloves,
• Spices for Korean carrots – 5 g.,
• Apple cider vinegar – 1 tbsp. spoon,
• Soy sauce – 2 tbsp. spoons,
• Honey – 1 teaspoon,
• Sunflower oil – 3 tbsp. spoons,
• Sesame seeds – 1 teaspoon

Instant Korean cucumbers - recipe

Wash the cucumbers. Cut off the ends on both sides. Next, cut the cucumbers crosswise into two parts. Cut each piece into two to four pieces. Place them in a deep bowl.

Using a vegetable peeler, chop the peeled carrots into thin and long strips.

Add to bowl with cucumbers.

Wash the carrots and Bulgarian. Chop the pepper into small cubes.

Transfer to bowl with vegetables.

Add garlic crushed through a garlic press to the cucumbers, carrots and peppers.

Now we will season the cucumbers. Pour in soy sauce.

Add honey.

After this, season the cucumbers with apple cider vinegar. You can also use simple table vinegar.

Add sunflower oil (preferably refined).

Mix cucumbers in Korean style.

Sprinkle them with spices and mix again.

Place the bowl of appetizer in the refrigerator for 30 minutes. After this time, your Korean cucumbers with carrots and sesame seeds instant cooking will be ready to eat. Place them on a plate, sprinkle with toasted sesame seeds and serve. If you liked this appetizer, you can prepare a much larger quantity next time, because it can be stored in the refrigerator for a week in a tightly closed tray.

Korean quick-cooking cucumbers. Photo

After standing for a longer time, it becomes even more tasty and spicy. Bon appetit. I will be glad if this simple and quick recipe for Korean pickled cucumbers with carrots is useful to you. And finally, I offer a couple of other recipes.

Try also making spicy Korean cucumbers with onions.

Ingredients:

• Cucumbers – 500-700 gr.,
• Fresh herbs - a small bunch,
• 3-4 cloves of garlic,
• Onions – 1 pc.,
• Chili pepper - half a pod
• Sugar – 1 teaspoon,
• Vinegar – 1 tbsp. spoon,
• Soy sauce – 50-70 ml.,
• Spices – 10 gr.,
• Olive or sunflower oil – 75 ml.,
• Sesame - 1 teaspoon.

Korean cucumbers with onions - recipe

Wash the cucumbers and cut into cubes. Cut the onion into half rings. Pass the garlic through a press. Fry sesame seeds in a dry frying pan. Wash and finely chop the greens. Cut the chili pepper into rings. Place cucumber slices, onions, garlic and chopped herbs in a bowl. In a separate container, mix vegetable oil with soy sauce, sugar, vinegar and spices. Pour the dressing over the cucumbers. Sprinkle them with sesame seeds. Mix all ingredients. – Before using, keep Korean cucumbers in the refrigerator until cool.

Korean-style cucumbers with meat or vecha is a hearty and spicy salad originally from Korea, which is considered both a warm salad and a main dish.

Ingredients:

• Beef – 200 gr.,
• Cucumbers – 500 gr.,
• Ground paprika – 1 teaspoon,
• Hot chili pepper – 1/3 pod,
• Onions – 1 pc.,
• Soy sauce – 3 tbsp. spoons,
• Garlic – 2-3 cloves (more is possible),
• Sesame oil – 20 ml.

Korean cucumbers with meat or vecha - recipe

As in the first recipe, the cucumbers should be washed and the butts cut off. Next, cut into thin cubes. Place them in a deep bowl and sprinkle with salt. Grind the beef into thin strips. Wash the bell pepper. Peel the onion and garlic. Cut the onion and chili pepper into small cubes. Grind the bell pepper into strips.

Fry the meat in boiling oil. Add onion, bell pepper and chili pepper to it. with vegetables, sprinkle with paprika and pour over soy sauce. Simmer for 10 minutes. Place the fried vegetables and meat on a plate with cucumbers. Stir. Serve Korean cucumbers with meat hot.

The festive table should always be plentiful not only with hot dishes, but also with aromatic snacks. Korean cucumbers- an excellent dish, relevant in any company at any time. Whether it's a warm, sunny summer or the coming winter, Korean cucumber salad will not leave anyone unattended thanks to its juicy, refreshing aftertaste. And most importantly, one of the main advantages of this vegetable snack is the ease of its preparation. That is why we will teach you how to prepare this appetizer right now!

Ingredients needed for the appetizer salad:
• Cucumbers - 500 g,
• Soy sauce - 1 tbsp. spoon,
• Vinegar - 1 tbsp. spoon,
• Ground black and red pepper - 1/3 teaspoon each,
• Salt - 1/2 teaspoon,
• Sesame - 1 tbsp. spoon,
• Garlic - about 4 cloves,
• Vegetable oil - 2 tbsp. spoons.

To prepare this Korean salad, first of all, we need cucumbers, sesame seeds and garlic. In addition, this appetizer should be supplemented with vinegar, red pepper, salt, and vegetable oil (5 tablespoons). If we don’t have some ingredients, feel free to go to the store. Vegetables should be bought fresh - one kilogram, we choose more garlic: we will need to divide it into four cloves. One tablespoon of salt, two soy sauce and 1/2 teaspoon of red pepper will be enough.

Instant spicy cucumber salad

We insist on cucumbers.
First of all, we need to prepare the main ingredient for further cooking. To do this, put them in a colander and rinse them several times under running warm water. When most of the liquid has drained from the cucumbers, place them on a wooden board and cut off the ends with a knife. Next, using a cross method, we do not completely cut it lengthwise into 2 halves, then these halves into 2 more - in the end we get 4 parts.

Each part now needs to be cut crosswise into small pieces, put into a deep plate, add salt to taste. Then mix thoroughly and let them brew for about 20 minutes.

In the meantime, we need to move on to preparing an important ingredient of this spicy dish – garlic.

Preparing garlic.
Having divided the vegetable into four cloves, first of all you need to peel it with a simple knife and rinse under slightly warm water. The next step is to chop the cloves into smaller slices (you can do this again with a knife or a garlic press, if you have one in your kitchen set) and put it on a plate.

The final part. Cooking cucumbers in Korean style.
If you remember, we let our cucumbers brew for twenty minutes. Now we need to transfer them to a sieve so that excess water drains from them or simply drain the excess liquid. And then we can start the main activities! Add red and black hot pepper in the indicated proportions, then Korean sauce and vinegar, mix thoroughly until we get a homogeneous mass.

Among other things, We need to prepare the sesame seeds. To do this, place a frying pan on the burner at medium power and fill it with vegetable oil. We wait until it is hot enough, turn off the stove and add the prepared sesame seeds.

It should turn golden brown within a few seconds. To do this, stir it continuously with a wooden spatula and carefully monitor the changes. Once we have achieved the desired result, transfer the contents along with the oil into a bowl with the main ingredient, again mixing everything until smooth.

The last step is to add the prepared garlic to the dish, stir everything thoroughly again, wrap it in cling film (at least in a plastic bag) and put the vegetable salad in the refrigerator, letting it cool for half an hour.

That's it! After the time has passed, you can serve a spicy Korean salad as an excellent appetizer with a unique taste and the spiciness necessary for this type of dish. It is advisable to put them in a beautiful salad bowl. In addition, Korean cucumbers can be eaten in everyday life. They are suitable for any occasion and will perfectly complement your table!

Cooking tips: For sesame seeds, if you don’t have any, you can use sesame oil. A couple of drops will be enough. Remember that each cucumber must have small seeds inside. Hint: They often have a long, thin shape. The snack can stand in a cool place for no more than two to three days, given that it should be in a tightly closed jar. Vinegar provides preservative properties. You can fry sesame seeds without oil, stirring the seeds with a spatula in the same way. Then add them to the already prepared, chopped cucumbers, and only then heat the oil and pour into the dish. Korean cucumbers don’t have to be spicy! They will not lose their unique qualities if you are careful with hot peppers. Therefore, the dish is also suitable for those who have problems with the digestive system. In addition to garlic, you can add onion half rings, experiment with any ingredients if you like them and think they will complement the dish! Well, one last piece of advice: traditional Korean dishes often use a hot mixture consisting of garlic and hot coarsely ground pepper. Therefore, you can first make this mixture, called “yangnyeom” by Korean chefs, and then add it to the dish.

This is exactly how you can easily and simply prepare a delicious snack from fresh vegetables or any other Instant Korean spicy cucumber salad, which everyone will like without exception.

And that's not all! We bring to your attention a couple more simple and original recipes for quick-cooking Asian-style pickled cucumbers, just as spicy and tasty.

Chinese marinated fresh cucumber salad Believe it or not, there is an even simpler and faster way to prepare it. A minimum of effort, products and time - the appetizer is already on the table, and the guests are already crunching and asking you to share the secret of an amazingly delicious cucumber salad.

Alternatively, this salad can be improved and served as a special hearty appetizer that will outshine all others in taste. You ask how? Yes, everything is extremely simple and clearly described in a step-by-step recipe with detailed photos.

Place green cucumbers of pickling varieties in a suitable container and cover with water for 10-12 hours. I usually do this in the evening, and in the morning I proceed directly to the procedure for preparing the vegetable dessert. After waiting the allotted time, wash the greens thoroughly. Cut off the caps and cut lengthwise into two equal parts. After that, divide each of them in half again. If the cucumbers are long, you can cut them crosswise again. Wash the carrots and peel them with a vegetable peeler to remove a minimum layer of peel. Cut into thin, even strips. If desired, you can grind it with a special or regular coarse grater. I prefer straws, then the vegetables are marinated more evenly and look very appetizing.

Peel and rinse the garlic. Finely chop or squeeze through a press. In a convenient container, mix garlic, salt, granulated sugar and seasoning for Korean carrots. When choosing a seasoning, pay attention to the period of its production, since spices quickly age, and it is best to use fresh seasoning that is sold on the market.

Pour in sunflower oil and vinegar. Stir the marinade and combine with the prepared vegetables.

Mix the ingredients, cover the container with a lid or cling film and place in the refrigerator to marinate for 6-8 hours. Although even after two hours the snack will taste great. Place the pickled vegetables in clean jars and pour the resulting juice on top.


Cover with lids and place in a container with cold water to sterilize. Heat treatment time is 20 minutes after boiling. Once sterilization is complete, seal the jars tightly and invert them. Once cooled, place in a dark, cool place. In winter, you can enjoy the pleasant taste of crispy, spicy Korean cucumbers.

For the winter you always want to stock up on tasty and healthy preparations. And today we want to offer you Korean-style cucumbers for the winter: a recipe with seasoning for Korean carrots. Recently, housewives have been trying to prepare various canned dishes for the winter that they never made before.

Traditionally, traditional cucumbers were canned for the winter, but with the appearance of Korean cuisine in markets and later in stores, women began to prepare such snacks at home, and later canning began. This is a very tasty, spicy dish or salad that the family enjoys, and is also an excellent snack for a holiday.

Korean cucumbers and carrots

Products:

300 g fresh carrots
1.5 kg medium cucumbers
1 spoon Korean seasoning
0.5 cups of vinegar, but not strong 9%
0.5 cups refined oil
Head of garlic (medium)
2 spoons white sugar
1 heaped spoon of salt

To prepare this recipe, you will need a grater designed for preparing Korean carrots.

Wash carrots and cucumbers thoroughly, especially if the vegetables are straight from the garden (soil may remain). We peel the carrots, I do this using a special grater, it’s very convenient, and we chop them, as the Koreans do. Remove the edges and cut the cucumbers into two pieces lengthwise. Then cut the half in half again to make small cubes. Chop the garlic using a garlic crusher. All products are prepared and you can combine them. Add salt, sugar, vinegar and oil to them, mix thoroughly with your hands. The cucumbers must be pickled, so cover the bowl with a towel and leave them for 8-10 hours. The preparation can be made in the evening and left overnight so as not to waste time.

Place cucumbers in sterilized jars and pour over the juice formed during marinating, close with a lid and send to sterilize in a water bath. If the container is half a liter, then 15 minutes is enough, for a slightly larger jar it will take about 20 minutes. Close the salad with metal lids using a key. Place the lids down and insulate well.

Korean cucumbers with carrots, preparation for the winter

I have been canning cucumbers with Korean seasoning for several seasons now. There is only one recipe, tested and, in my opinion, very tasty. But still, sometimes you want to change, add or remove something. Change the canning process, experiment with products. I always try to make a new recipe in small portions, in case I don’t like it.

Products:

2 kg cucumbers
½ kg carrots
½ cup granulated sugar
½ cup unscented oil
½ cup vinegar (9%)
60 g salt
3 cloves garlic
10 g Korean seasoning

My glass is 250 g, so if you have less or more, use your own judgment. After washing the cucumbers, soak them in water for 2-3 hours, so they will be crispy, the water should be very cold. After thoroughly washing the cucumbers again, I trim the edges and divide them into four even parts, cutting them lengthwise. I have them medium, one might even say small, but if you have them large, then you also need to cut them in half in the middle.

Grate carrots, washed and peeled, on a grater designed for Korean vegetables. If you don’t have one, it doesn’t matter, an ordinary grater will do, the taste won’t change.
For the marinade, combine vinegar, oil, sugar, spices, garlic, chopped into pieces or using a garlic clove.

In a large bowl, mix carrots, cucumbers and marinade. Mix with your hands, not just once, but several times, so that the ingredients are evenly mixed with the marinade. Cover the bowl with a lid, if you don’t have one that big, just use a kitchen towel and put it in the refrigerator for at least 5 hours. Having prepared sterile jars, lay out our products, and then, evenly distributing them, add the syrup that has formed in the bowl.

In the first recipe, sterilization took place in a steam bath; in this recipe we will change it a little. For this you need a wide pan; we are not interested in height. Place a cotton towel on the bottom and place the jars. I have them in half liter sizes, four fit. Cover the jars with lids (sterile) and pour water into the pan to the point where the jar narrows. Turn on the fire and wait until the water boils, from this moment we time it for 10 minutes.

Now we take out the jars one by one and close them with a key or screw-on lids. Don't forget to wrap them up and turn them upside down.

Cucumbers for the winter with seasoning for Korean carrots

Products:

2 kg fresh cucumbers
4 large carrots (500 g)
105 g granulated sugar
50 g salt
1 medium head of garlic
Seasoning for Korean vegetables (10 g)
125 ml vinegar (9%)
125 ml unscented sunflower oil

We will wash the cucumbers, cut off the tails on the right and left, and cut them into circles, we will try to cut them thinly. Grind the carrots using a grater, which is specifically suitable for Korean cuisine.

Combine all the chopped vegetables in a large spacious bowl, add sugar, salt, vinegar, sunflower oil, garlic squeezed through a press, and Korean seasoning. Leave for 4 hours, stirring the ingredients several times to mix all the flavors and distribute the seasoning evenly.

Four hours have passed, we put the cucumbers in sterilized jars, try to grab the top from the bottom and lightly compact them. Distribute the remaining marinade into jars and cover with sterilized lids. From these products we can get six half-liter jars.

Place a towel or napkin in the pan, pour in some warm water (a little) and place the jars. Add warm water to the narrowing level of the jar. As soon as the water boils, it will take 10 minutes to sterilize them, but reduce the heat (medium). To prevent water from getting into the jars when boiling, I place a smaller lid (with the handle down) and a saucepan on it. This way my Korean cucumbers will be protected from water.

We will close the sterilized cucumbers with lids; if you have any, regular or screw ones will do. Let's prepare a secluded place, place the jars upside down on a blanket and wrap them well.

Korean cucumbers with soy sauce for the winter

Be sure to try preparing these cucumbers for the winter, but with a slight change by adding soy sauce to the products. It's always great to have a variety of snacks.

Products:

2 kg cucumbers
500 g carrots
3-4 garlic cloves
1 cup vegetable oil
2 heaping spoons of soy sauce
0.5 cups vinegar 9%
2 tablespoons half white sugar
10 g Korean seasoning
50 g salt

We remove the ends from clean cucumbers and divide them into 4 equal parts along the entire length. Grind the carrots on a Korean vegetable grater. Place the slices in a bowl, adding garlic, squeezed through a press, or finely chopped with a sharp knife, and all other ingredients. Mix thoroughly, cover the bowl with a towel and leave to marinate for 5 hours.

Time has passed, let's start packing the finished cucumbers into sterilized half-liter jars. When finished, cover with clean lids. Place a piece of cloth in a wide pan, place the jars, fill with warm water, up to about the shoulders of the vessel, and after the water boils, sterilize for 10 minutes. Wrap the jars well, making sure to place the lid downwards.

Korean cucumbers with sesame seeds for the winter, without carrots

I especially like these cucumbers because they contain sesame. Extraordinarily tasty and original.

Products:

2.5 kg fresh cucumbers
2.5 tablespoons coarse salt
70 g sesame
Garlic, medium head
2 small hot peppers
1 tbsp. spoon of vinegar essence
3 spoons soy sauce
3 half spoons of paprika
10-12 tablespoons of odorless vegetable oil

Divide clean cucumbers into bars, approximately 0.5 cm, not forgetting to trim the edges. Place the cucumbers cut in this way in an enamel bowl, sprinkle with salt, mix well and set aside for 30-40 minutes. Grind the garlic and hot pepper with a garlic clove. Toast sesame seeds until golden brown in a non-stick frying pan.

When the required time has passed (40 minutes), squeeze the cucumbers and put them in a bowl. Add vinegar, soy sauce and salt to them. Stir and taste, if necessary, add a little salt, maybe someone would like to add soy sauce to taste, this is not for everyone. Everything tastes great, add garlic and hot pepper, fried sesame seeds, paprika.

Heat the oil on the fire, quite thoroughly, so that it starts to smoke, remove from the stove for a few minutes. Pour hot oil into cucumbers. Mix everything thoroughly again and can be placed in sterile jars. Sterilize for 20 minutes, close with a key, lay out, upside down, and insulate.

Korean cucumbers with vegetables: canning for the winter

Products:

2 kg cucumbers
2 large white onions
3 large red fleshy peppers
3 large ripe tomatoes
1 medium head of garlic
Half a glass of unscented vegetable oil
Salt and pepper to taste

Chop the cucumbers into strips, rather finely, put them in a bowl, add salt and leave aside for 3 hours. We are waiting for the vegetable to release juice. Let's not waste time, let's move on to other products. Fry the onion cut into rings in a small amount of oil, add tomatoes and red pepper, which we cut into strips. Let it simmer for a short time, about 15 minutes, until the end of the simmering about 3 minutes, add the garlic (chopped). While the vegetables are cooling, let's see what our cucumbers are doing. Great, they have become soft enough, the juice has released, now you can add stewed vegetables to them. Mix and put into jars that have been sterilized. Cover with clean lids and set to sterilize for 25 minutes. We close it with the key and put it hot in a warm place. Our spicy cucumbers with vegetables are ready for the winter.

Korean cucumbers for the winter without sterilization

A spicy, delicious recipe that can be served as a ready-made salad, prepared without sterilization. Often during the cucumber season, when harvesting every day, you will lose one or two cucumbers, which are already too large and not entirely suitable for spinning. This is exactly what we will apply to our recipe.

Products:

2 kg cucumbers
500 g carrots
100 g granulated white sugar
80 ml vegetable oil
70 ml regular vinegar
0.5 teaspoon ground pepper
The same amount of paprika
1 small spoon coriander
1 teaspoon mustard seed
5 cloves garlic
50 g salt

We will definitely need a grater for Korean carrots; with its help we will grate all our vegetables. Mix the dry spices and add garlic, which we squeeze through a press (garlic press). Add oil and vinegar to them and pour into a small saucepan, then put it on low heat and let it boil. Let this marinade sit aside to steep for several hours.

The vegetables have released their juice, and now we pack them in sterilized jars.
Return the marinade to the stove and boil this time for 2-3 minutes.
Pour the hot marinade into the jars and immediately close them with a can opener.
Don't forget to turn them over and cover them well with a warm blanket.

We told you about some recipes: Korean cucumbers with seasoning for Korean carrots for the winter. Go ahead, cook, delight your household and guests with your creativity and skills.

There are many recipes to prepare delicious cucumbers in Korean for the winter. Some preparations can be closed quickly, while others require more time to prepare. Each of them is good in its own way.

Today I bring to your attention a recipe that our family says is the most delicious preparation. Step-by-step photos will help you better understand the preparation described here.

How to make cucumbers in Korean for the winter

Let's take 1.5 kilograms of cucumbers. You can take both overgrown and long ones. In order for the cucumbers to crunch, soak them in cold water for 4-6 hours. After this procedure, they will not only be crispy, but also acquire a rich green color.

Cut the dried cucumbers into slices 4 centimeters long. Don’t forget to cut off the “butts” on both sides of the fruit.

Now, let's take care of the carrots. Wash and peel 750 grams of root vegetables. We grate it on a Korean carrot grater or cut it into strips by hand.

This is approximately 70-80 grams.

For the marinade we will need: vinegar 9% - 100 milliliters, refined vegetable oil - 100 milliliters, 1.5 heaped tablespoons of salt, sugar - 100 grams, 20 grams of seasoning for Korean carrots (2 tablespoons) and chopped garlic.

Mix all the ingredients together and pour this aromatic “potion” over the prepared cucumbers and carrots.

Mix the Korean cucumber salad prepared for the winter thoroughly.

And put it in the refrigerator for 8 hours. I managed to withstand 10 hours, but this did not affect the result.

So, after a certain time, the workpiece will release juice and be completely immersed in the resulting aromatic brine. Mix it again and put it in clean sterile jars, pour delicious brine on top. Cover with clean lids.

Next, put the jars in an empty pan for sterilization. Don't forget to place a piece of fabric on the bottom. Fill it with cold water so that the water covers the jars with the workpiece up to the hangers. How this looks in practice can be seen in the photo.

Bring the water to a boil over high heat and reduce the heat slightly. Sterilize cucumbers in Korean for 20 minutes. Then screw on the lids and set aside for a day.

From the presented quantity of preparation products, 3 jars of 0.7 liters each and one half-liter jar were obtained.

You can store this tastiest Korean cucumber salad in a cool place all winter. All products turn out very tasty and crispy. This preparation is popular not only among adult eaters, but also among children’s groups, because of its bright color. And it turns out to be more useful due to the presence of carrots.