At the time of ripening of fresh vegetables, every skillful housewife strives to replenish her pantry with tasty and savory snacks. Not the least place among the wide variety of all kinds of preparations will be occupied by prepared Korean-style cucumbers for the winter.
Korean national cuisine is becoming increasingly popular in many countries. Spicy, aromatic dishes will be the ideal addition to a family dinner or a gala feast. For example, Korean-style cucumbers differ from classical preserved cucumbers in their unusual taste, appetizing crunch and the addition of more spices.
Fans of food with “sparkle” will appreciate different recipes for preparing vegetables. Fans of spicy culinary dishes will definitely like Korean cucumbers for the winter. You can pickle green vegetables using various technologies. The most popular methods for preparing delicious preserves are described below. If you follow the recipe exactly, you will get an unusual, spicy snack (as in the photo).
How to cook Korean cucumbers for the winter?
Cooking recipes and the right advice from qualified chefs will help you prepare Korean-style cucumbers for the winter. By following the recommendations outlined above, you can not only please your loved ones with an excellent snack, but also improve your previous experience by preparing a new version of the dish.
- To prepare the snack, both young fruits and more mature specimens are used, having cleared them of peel and seeds.
- Initially, the cucumbers are soaked in water for several hours, and then cut crosswise in half and into 4 more parts. Young fruits can be chopped into circles, long slices or strips.
- Sliced vegetables are supplemented with a spicy marinade and left to separate the juice.
- Subject the snack to boiling in a common container or sterilization in jars.
- Sealed Korean-style cucumbers are insulated for the winter upside down until they cool.
Korean cucumbers for the winter - general principles of preparation
Often, cucumbers in the garden beds outgrow and are no longer suitable for pickling or pickling. These overgrown cucumbers will make the most delicious winter preparation in the form of Korean cucumbers.
For salad, cucumbers are cut into cubes, rings, quarters or grated (for Korean or regular carrots). Additionally, following the recipe, other vegetables are added. This could be sweet peppers, tomatoes, onions, garlic, carrots, etc.
The mixture of vegetables is seasoned with spices; a little sunflower oil, white sugar, salt and apple or table vinegar are added. Everything is mixed, covered and left for several hours in a warm place so that the cucumbers release their juice. Some recipes require additional heat treatment, i.e. vegetables are stewed before sterilization.
Then the cucumbers are placed in sterile jars and sterilized for 15 to 30 minutes. The time depends on the volume of the glass container. Half-liter jars are usually sterilized no more than 15 minutes, and liter containers - half an hour.
To preserve Korean cucumbers for the winter, as for other preparations, you need to prepare jars in advance. To do this, they are washed well with a soda solution, rinsed and sterilized. This can be done in different ways. Steam over hot steam, heat in the microwave or place on a baking sheet, fill each third with water and place in the oven for 15 minutes (200-220 degrees). The lids for seaming also need to be thoroughly wiped to remove any remaining factory oil and boiled by placing them in a saucepan with water.
After seaming, the jars must be placed on the lids, wrapped warmly and kept there until they cool completely. This preservation should be kept in a cool room, cellar or basement.
There are a lot of recipes for preparing cucumbers in Korean and every housewife can choose the recipe she likes.
Korean cucumbers for the winter without sterilization
Korean-style cucumbers for the winter are a recipe that can be made without sterilizing the jars, which seems very time-consuming and troublesome to many housewives. The salad can already be tasted after the fresh vegetables have released their juice, but for long-term storage the mass needs to be stewed a little and hermetically sealed.
Ingredients:
- cucumbers - 3 kg;
- carrots and onions - 500 g each;
- garlic - 2 heads;
- sugar - 180 g;
- oil, salt and vinegar - 100 g each;
- coriander - 0.5 teaspoon;
- hot and ground black pepper.
Preparation
- Cut the cucumbers into strips or slices.
- Grate carrots on a Korean grater.
- Garlic is squeezed through a press.
- Combine the vegetables together, add the remaining ingredients, and let it brew for 2-3 hours.
- Simmer the vegetable mass for 10 minutes and place in sterile jars.
- Cucumbers are sealed in Korean style for the winter.
Cucumbers with Korean seasoning - a recipe for the winter
Almost all Korean-style cucumber preparations for the winter are prepared with coriander, ground black and red hot pepper. For convenience, you can purchase a packet of seasoning, which will already contain all the necessary spicy components. It is better if the composition does not contain salt, sugar or other additives present in the marinade.
Ingredients:
- cucumbers - 2 kg;
- carrots - 200 g;
- garlic - 2 heads;
- sugar - 50 g;
- oil -180 ml;
- vinegar - 150 ml;
- Korean seasoning - 1/3-½ sachet;
- salt - 30 g.
Preparation
- Cut the cucumbers into cubes.
- The carrots are grated.
- Mix vegetables, add garlic and other ingredients from the list.
- Stir the mixture and leave for a day.
- Place the vegetable mass in jars and sterilize for 10 minutes.
- Sealed cucumbers with Korean seasoning for the winter.
Cucumbers with Korean carrots - a recipe for the winter
The following recipe for Korean-style cucumbers for the winter simplifies the task, since Korean carrots are used, ready-pickled. In this case, it will be possible to avoid tedious cleaning and grinding of fresh root vegetables, and the desired spiciness and pungency of the finished snack will be provided without unnecessary hassle.
Ingredients:
- cucumbers - 3 kg;
- Korean carrots - 500 g;
- garlic - 2 heads;
- sugar - 100 g;
- oil and vinegar - 1 glass each;
- salt - 1.5 tbsp. spoons.
Preparation
- Cucumbers are chopped into circles or cubes, mixed with carrots and garlic.
- Add salt, sugar, oil, vinegar, and leave the mixture overnight.
- Place the mixture into jars and sterilize for 7 minutes.
- Cucumbers are sealed for the winter.
Korean cucumber hye for the winter
If you wish, you can prepare Korean-style cucumbers for the winter without carrots. In this case, the decoration of the snack and the component that complements its taste will be sesame seeds and red hot pepper, which will need to be cut into very thin rings or simply finely chopped. Soy sauce and sweet paprika will add a characteristic piquancy to the dish.
Ingredients:
- cucumbers - 2.5 kg;
- sesame - 50 g;
- hot pepper - 2 pcs.;
- garlic - 1-2 heads;
- sugar - 4 tbsp. spoons;
- oil - 150 ml;
- vinegar 70% - 1 tbsp. boat;
- paprika - 3 teaspoons;
- soy sauce - 5 tbsp. spoon;
- salt - 2 tbsp. spoons.
Preparation
- Cucumbers are cut, salted, and after an hour the water is drained.
- Add sesame seeds, garlic, hot pepper, paprika, sugar, vinegar and oil, dried in a frying pan.
- Pour in soy sauce, mix and after 30 minutes put it in jars.
- Korean-style heh cucumbers are sealed for the winter.
Korean-style spicy cucumbers for the winter
Pickling cucumbers in Korean for the winter, taking into account the recommendations from the following recipe, will give you the opportunity to appreciate an impressively spicy version of the snack. The degree of spiciness will depend on the amount of chili with and without seeds, its hot properties and the characteristics of the seasoning used for Korean carrots. It is preferable to add these components in portions, each time assessing the taste of the workpiece and finding the balance that is most acceptable to you.
Ingredients:
- cucumbers - 1.5 kg;
- carrots - 200 g;
- garlic - 2 heads;
- sugar - 50 g;
- oil - 125 ml;
- vinegar - 125 ml;
- chili - 3−5 pcs.;
- Korean seasoning - 1 tbsp. spoon;
- salt - 30 g.
Preparation
- Cut the cucumbers into cubes, grind the carrots and garlic, finely chop the chili, removing the seeds from the peppers if desired.
- Mix the vegetables with the rest of the ingredients from the list and leave overnight.
- Place the mixture into jars, sterilize for 10 minutes, and seal.
Korean-style cucumbers grated for the winter
If large slices of cucumbers are not pleasing to the eye, use the following recipe and prepare an appetizer from grated fruits. In this case, only the outer dense pulp without seeds is used, and the softer, loose part can be used for another dish, and if the fruits are overripe, then simply discarded.
Ingredients:
- cucumbers - 2.5 kg;
- carrots - 250 g;
- garlic - 1-2 heads;
- sugar - ¼ cup;
- oil - 125 ml;
- vinegar - 125 ml;
- Korean seasoning - ½ packet;
- salt - 30 g.
Preparation
- Grind the thick cucumber pulp, carrots, and garlic on a grater.
- Add salt, sugar, oil, vinegar, seasoning, and leave overnight.
- Place the mixture with juices in jars and sterilize for 10 minutes.
- Sealed Korean-style grated cucumbers for the winter.
Korean cucumbers with mustard for the winter
Mustard will add a special piquancy to the appetizer. The seasoning can be added in powder or grains, combining it with ground black pepper, coriander and garlic. Such a spicy mix will make even overgrown fruits divinely tasty, ensuring in a similar manner high-quality disposal of a seemingly unnecessary product.
Ingredients:
- cucumbers - 3 kg;
- mustard - 3 tbsp. spoons;
- garlic - 1−1.5 heads;
- sugar - 100 g;
- oil - 100 ml;
- vinegar - 150 ml;
- ground coriander and black pepper - 1 teaspoon each;
- salt - 1.5-2 tbsp. spoons.
Preparation
- Peel overripe cucumbers from peel and seeds, chop the pulp into cubes.
- Season the slices with the ingredients from the list and leave for 3 hours.
- Package the cucumber mass with juices into sterile containers.
- Overgrown cucumbers are sealed in Korean style for the winter.
Korean-style spicy cucumbers with soy sauce for the winter
This appetizer will greatly delight lovers of spicy cuisine, and the soy sauce will imbue the appetizer with real Asian notes.
Ingredients:
1. 4 kg of crispy cucumbers;
2. 1 kg carrots;
3. 2 tablespoons of high-quality soy sauce;
4. 100 gr. table salt;
5. 1 tbsp. refined sunflower oil;
6. 1 tbsp. white sugar;
7. 4-5 garlic cloves;
8. 1 tbsp. 9% food vinegar;
9. 15 gr. seasonings for Korean carrots.
Cooking method:
Peel the washed vegetables (cut off only the butts from the cucumbers) and process them into thin “noodles” using a special knife or a Korean grater. Press the garlic cloves with the flat side of a kitchen knife, remove the separated husks and chop finely with a sharp knife.
Place cucumbers and carrots in a saucepan, season them with garlic and spices. Separately mix soy sauce, rock salt with sugar and vinegar. Pour the resulting marinade over Korean-style cucumbers for the winter, stir and leave to marinate for two to three hours. Then put the salad into sterile jars and, after sterilizing it for 10 minutes, roll it up.
Korean cucumbers and tomatoes for the winter
By preparing Korean-style vegetables for the winter without heat treatment, you will not only be able to preserve the fresh taste of vegetables, but also save the lion’s share of the vitamins they contain. In this case, the appetizer is prepared with tomatoes and stored in sterile jars under nylon lids exclusively in the cold.
Ingredients:
- cucumbers and tomatoes - 1 kg each;
- bell peppers - 4 pcs.;
- hot pepper - 1 pc.;
- garlic - 1−1.5 heads;
- sugar - 100 g;
- oil - 100 ml;
- vinegar - 100 ml;
- greens - to taste;
- salt - 2 tbsp. spoons.
Preparation
- Cut the cucumbers into cubes and the tomatoes into slices.
- Grind the peppers, garlic and herbs in a blender and add them to the vegetables along with the marinade components.
- After a day, the appetizer will be soaked and ready for tasting.
- For storage, transfer the delicacy into jars and refrigerate.
Korean cucumbers and zucchini for the winter
The following recipe for pickling cucumbers in Korean for the winter will provide an opportunity to evaluate the combination of your favorite vegetable with zucchini. The assortment turns out to be nutritious, piquant with a pleasant spice. If desired, the composition can be supplemented with Korean seasoning, taking into account its spiciness and reducing the amount of chili.
Ingredients:
- cucumbers - 3 kg;
- zucchini - 1.5 kg;
- onions and carrots - 500 g each;
- garlic - 1 head;
- sugar - 100 g;
- oil - 100 ml;
- vinegar - 100 ml;
- ground chili - 1 tbsp. spoon;
- black pepper - 1 teaspoon;
- salt - 1.5 tbsp. spoons.
Preparation
- Cut zucchini and cucumbers into cubes.
- Stir in garlic and other additives.
- Leave the vegetables overnight to soak.
- Sterilize the mixture in jars for 10 minutes.
- Cucumbers and zucchini are sealed in Korean style for the winter.
Korean cucumber kimchi for the winter
Cooked Korean-style sliced cucumbers for the winter with the addition of fish and soy sauce will be an ideal addition to main dishes. Green onions will give the appetizer exquisite freshness, a special taste and aroma, which in combination with red pepper flakes and other ingredients will seem even more pronounced.
Ingredients:
- cucumbers - 1 kg;
- onions and carrots - 100 g each;
- garlic - 1 head;
- green onions - ½ bunch;
- red pepper flakes - 1 tbsp. spoon;
- fish and soy sauce - 20 ml each;
- vinegar - 1 teaspoon;
- coriander - 0.5 teaspoon;
- sugar - 1 teaspoon;
- salt - 2 tbsp. spoons.
Preparation
- Cut the cucumbers into slices, add some salt and leave for half an hour.
- Grind the carrots, finely chop the garlic, onions and green onions.
- Add sauces, all the spices and herbs to the vegetables, mix.
- The cucumbers are rinsed and placed in the spicy mixture.
- The workpiece is transferred to a jar and stored in the cold.
Korean cucumbers for the winter in tomatoes
When prepared into cucumbers, they acquire an incomparable, refined taste. In this case, the appetizer is prepared in oriental style, complemented with Korean seasonings and hot pepper. The form of cutting vegetables in this case is not important. It is only important to maintain the proportions of the components.
Ingredients:
- cucumbers - 2 kg;
- carrots - 200 g;
- tomato sauce - 350 ml;
- garlic - 1 head;
- oil - 100 ml;
- sugar - 100 g;
- Korean seasoning - 0.5 packet;
- vinegar - 1 tbsp. spoon;
- salt - 0.5 tbsp. spoons.
Preparation
- Cucumbers are cut into cubes and carrots are grated.
- Pour the sauce over the vegetables, add salt, sugar, butter, seasoning, and boil for 15 minutes.
- Stir in garlic and vinegar and simmer for 5 minutes.
- Sealed delicious cucumbers in Korean style for the winter.
Cucumbers prepared in Korean for the winter can diversify the winter menu. They are rich in vitamins and microelements, and hot peppers help normalize metabolism and prevent blood from stagnating during the cold season. Preparing such preparations is not difficult and even exciting.
Korean cucumbers owe their name to the fact that when preparing them, the same mixture of spices is used as when preparing well-known marinades and pickles in Korean cuisine. The taste and commercial qualities of the final product directly depend on whether high-quality greens are selected for preservation. Preference should be given to small, fresh fruits. It is best to use your own harvest of pickling varieties, freshly picked from the garden.
Overripe cucumbers are not suitable for canning due to the presence of large seeds and thick peel. After preliminary cleaning, they can only be used in salads.
Preparing the product before starting the process
Often, overripe fruits are used to prepare Korean cucumber preparations. It is recommended to cut them or grate them on a special Korean grater. The main thing is that the greens should have thin skin and not be bitter.
Before cooking, they are soaked in water for several hours, washed thoroughly and the ends are cut off on both sides.
After this, cut it in the way recommended in the recipe or seems most convenient, put it in a bowl, lightly add salt and let it brew for 10-15 minutes. During this time, juice is released. Then you can add all the remaining ingredients according to the recommendations.
Methods for preserving cucumbers in Korean at home
Cucumbers prepared in Korean style have gained enormous popularity in our country. Cooks have developed a lot of options for preparing this dish, some of which were especially loved by housewives.
Quick recipe for the winter
An excellent appetizer for fried potatoes or rice is prepared from the following ingredients:
- fresh cucumbers – 0.4 kilograms;
- onions – 0.035 kilograms;
- onion – 10 grams;
- garlic cloves – 10 grams;
- high quality soy sauce - 3 tablespoons;
- chili pepper – 2 teaspoons;
- sesame oil – 3 teaspoons;
- roasted sesame seeds – 3 teaspoons;
- granulated sugar – 2 teaspoons.
Cooking method
In this original recipe, salt is completely replaced with a seasoning such as soy sauce. Cucumbers and onions are cut into half rings no more than 1 centimeter thick. The onion and garlic are chopped. Place all this in a tall bowl, pour in soy sauce and sesame oil. Add sugar, chili pepper and sesame seeds. The contents are mixed well and allowed to infuse for half an hour.
Pour into a jar prepared in advance, sterilize well, screw or roll up. It is not recommended to store such a treat for a long time, so it is eaten first.
With carrots
Cooking cucumbers in Korean according to this recipe requires the following components:
- fresh cucumbers – 2 kilograms;
- carrots – 0.5 kilograms;
- garlic – 1 head;
- refined vegetable oil (not deodorized) – 130 grams;
- food vinegar – 20 grams;
- hot chilli pepper – 1 pod;
- granulated sugar – 110 grams
mm; - allspice peas – 6 pieces.
Cooking method
Place the cucumbers in cold water for several hours, then wash them thoroughly and trim the ends. After this, cut the fruits into small cubes, after tasting them for bitterness. Grate the carrots on a Korean grater and add to the cucumbers. Cut the garlic and hot pepper into thin slices.
Mix everything well, crush the peppercorns, add oil and vinegar, add sugar and salt. Then mix thoroughly again and leave for a couple of hours. Next, the salad is placed in pre-prepared jars, covered with lids, placed in a wide container with water and sterilized.
Without sterilization
Pickling according to this recipe is prepared from the following ingredients:
- crispy cucumbers – 2 kilograms;
- young carrots – 500 grams;
- table rock salt – 55 grams;
- granulated sugar – 500 grams;
- refined vegetable oil – 35 milliliters;
- food vinegar - 35 milliliters;
- garlic – 5 cloves;
- ground black pepper – 1/2 teaspoon;
- ground paprika – 1/2 teaspoon;
- ground coriander – 1/2 teaspoon.
Cooking method
Wash all vegetables thoroughly. Mix refined sunflower oil with vinegar in an enamel bowl, add spices and garlic, boil and let it brew for several hours. Sterilize lids and jars. Cucumbers are cut into medium-sized cubes or strips.
The carrots are grated on a special Korean grater and poured into the cucumbers. The vegetables are mixed and placed in jars so that there is a little free space on top. Bring the marinade to a boil again and carefully pour it over the salad, after which you can roll it up.
From overgrown cucumbers in tomato, without carrots
This recipe uses sliced cucumbers, so you can safely use overgrown cucumbers. You will need:
- large crispy cucumbers – 1 kilogram;
- garlic – 5 cloves;
- refined sunflower oil – 90 grams;
- food vinegar – 210 grams;
- table rock salt – 1 tablespoon;
- granulated sugar – 1000 grams;
- bitter capsicum – 1/2 pod;
- tomatoes – 1/2 kilogram;
- Korean carrot seasoning – 1/2 tablespoon.
Cooking method
The cucumbers are washed thoroughly and cut into rings or grated on a Korean grater. Remove seeds from pepper and cut into rings. Peel the tomato and cut it into slices, then grind it using a blender or meat grinder. Pass the garlic through a garlic press. Pour all the ingredients into a saucepan, place on low heat and simmer for half an hour. Pour in the vinegar and cook for another 5 minutes, then place in the prepared container and roll up.
With sesame
You can prepare an unusual preparation that not only your family, but also your guests will enjoy. You will need:
- fresh cucumbers – 0.9 kilograms;
- garlic – 4 cloves;
- sesame – 20 grams;
- soy sauce – 20 milliliters;
- refined vegetable oil – 80 milliliters;
- table salt – 10 grams;
- granulated sugar – 20 grams;
- ground red hot pepper – 3 grams.
Cooking method
The cucumbers are washed and cut into thin strips along their entire length, then placed in a bowl, sprinkled with salt and allowed to brew for half an hour, draining the released juice. Refined vegetable oil is mixed with soy sauce, sugar and crushed garlic, as well as sesame and pepper are added. The resulting marinade is poured over the cucumbers and left in a cool place for a couple of hours. Place in prepared containers, sterilize and roll up.
With mustard
It is better to make this preparation from young green vegetables. The following components are needed:
- young cucumbers – 4 kilograms;
- garlic – 4 cloves;
- ground mustard (dry) – 2 tablespoons;
- refined sunflower oil – 200 milliliters;
- food vinegar - 210 milliliters;
- table rock salt – 90 grams;
- sugar – 200 grams;
- ground black pepper – 1 tablespoon.
Cooking method
Washed but unpeeled cucumbers are cut into thin strips and poured into a saucepan. All other ingredients are sent there, mixed thoroughly and infused in a cool place for 3 hours. After this, they are placed in containers, sterilized and preserved.
On a grater
Another very interesting recipe requires the following ingredients:
- fresh cucumbers – 4 kilograms;
- garlic – 2 heads;
- carrots – 1 kilogram;
- refined vegetable oil – 210 milliliters;
- granulated sugar – 1 cup;
- kitchen salt – 5 tablespoons;
- table vinegar – 200 milliliters;
- ground red hot pepper - 1 tablespoon.
Cooking method
Cucumbers and carrots are washed, peeled and grated on a special Korean grater. The garlic is squeezed through a garlic press, and the whole thing is poured into a large saucepan. The rest of the spices, as well as vinegar and oil, are sent there. In a cool place (refrigerator, basement), the salad is infused for 12 hours, then placed in a glass container and sterilized, and then rolled up.
Lightly salted cucumbers
An excellent summer recipe for making lightly salted cucumbers in Korean. The following components will be required:
- fresh greens – 500 grams;
- high quality soy sauce - 2 tablespoons;
- garlic – 2 cloves;
- chili pepper - to taste;
- kitchen salt – 1 teaspoon;
- granulated sugar – 1 teaspoon;
- sesame – 1 tablespoon;
- refined sunflower oil – 3 tablespoons;
- vinegar - 2 tablespoons;
Cooking method
Rinse the greens in cold water and cut into cubes, then cover with salt and leave to infuse for 20 minutes. Remove the resulting juice, add vinegar, add chili pepper and mix well. Heat vegetable oil in a frying pan, finely chop the garlic and throw on top of the greens. Turn off the oil and immediately throw the sesame seeds into it, and then pour it all together onto the cucumbers.
Mix thoroughly and place in the refrigerator for half an hour. After the required time has passed, take it out, place it in a prepared container, cover it with a lid and store it in the refrigerator.
With bell pepper
The most aromatic and delicious salad is obtained according to the following recipe. Required components:
- fresh cucumbers – 2 kilograms;
- carrots – 0.5 kilograms;
- sweet pepper (Bulgarian) – 0.5 kilograms;
- salad onions (ordinary onions can be used) – 0.5 kilograms;
- garlic – 1 head;
- bitter capsicum (chili) – 1 pod;
- refined vegetable oil – 110 grams;
- table vinegar – 110 grams;
- table rock salt – 50 grams;
- granulated sugar – 110 grams.
Cooking method
Grate the cucumbers and carrots on a special Korean grater, cut the sweet pepper into cubes, squeeze the garlic through a garlic grinder or a meat grinder. Peel the onion and grind through a meat grinder. Place all the ingredients in a deep bowl, add the necessary spices, table vinegar and sunflower oil. Mix thoroughly, place in prepared jars, sterilize and roll up. This appetizer will appeal to anyone who loves spicy dishes.
With soy sauce
To prepare a spicy and unusual dish you will need:
- fresh crispy greens - 4 kilograms;
- young carrots – 1 kilogram;
- excellent quality soy sauce - 2 tablespoons;
- table rock salt – 100 grams;
- Refined sunflower oil – 2 cups;
- granulated sugar – 1 cup;
- garlic – 5 cloves;
- food grade vinegar 9% – 1 glass;
- seasoning for Korean carrots – 15 grams.
Cooking method
The vegetables are washed, dried and grated on a Korean grater. The garlic is finely chopped with a knife. Cucumbers, carrots, garlic and spices are poured into a vessel of suitable volume. In a separate bowl, mix soy sauce with table salt, edible vinegar and sugar. Pour this mixture over the cucumbers and let it brew for several hours. After this, they are placed in prepared glass jars, sterilized and preserved.
Further storage of preservation
It is better to store cucumbers prepared in Korean style in a dry basement. The products can be stored at room temperature, but the shelf life is significantly reduced. Vegetable oil used for preservation in improper conditions quickly ages and gives an unpleasant aftertaste. If you don’t have a basement, the jars can be placed in the pantry or refrigerator.
Hello, dear readers! The sunset season is in full swing, which means it’s time to try making cucumbers using new recipes, very unusual, but at the same time tasty.
In general, there are a huge number of recipes for preparing cucumbers. Whatever they do with them. The most common options are and.
There is also a very wide variety, both standard in their preparation and not quite. We have already discussed this before. Today I would like to consider options for preparing cucumber salad prepared in the Korean style.
Such a dish as Korean cucumbers entered our lives relatively recently, but it rightfully takes its place on the list of delicious and irreplaceable snacks.
There are a lot of ways to pickle such cucumbers, and some of them use unexpected ingredients that will not leave any of your guests and relatives indifferent. So let's get started.
The most delicious recipe for Korean cucumbers without sterilization
The first recipe I would like to present to your attention is a recipe that will not take much time to prepare.
It is reminiscent of the recipes for ordinary salads that we are used to canning for the winter, since it will need to be boiled a little. But finely chopped cucumbers in combination with carrots and seasoning will pleasantly surprise you with taste and aroma.
Ingredients:
- cucumbers – 2 kg
- carrots – 500 g
- garlic – 1 piece
- sugar – 100 g
- salt – 50 g
- seasoning for Korean carrots (paprika, red hot pepper, coriander) – 20 g
- vinegar 9% - 100 ml
- vegetable oil – 100 ml.
Preparation:
1. Cut clean cucumbers arbitrarily, for example, into thick strips. If cucumbers with large seeds are too overgrown, then it is better to remove them. We also remove rough skin.
2. Grate fresh carrots on a Korean grater and add a little salt to make them a little softer.
3. Squeeze the garlic into a separate bowl, add the remaining salt, sugar and seasoning for Korean carrots. Add oil and table vinegar, stir thoroughly.
4. Add carrots to the cucumbers, distribute them with your hands, pour over the marinade and mix well again.
5. Cover the dish and leave for 2-3 hours to release the juice. Meanwhile, prepare the jars and lids.
Wash the jars with baking soda without detergents and sterilize them over steam or in the oven, as you are used to. Just boil the lids in water for about 3 minutes.
After an hour and a half, put the cucumbers on the stove, bring to a boil and cook for 15 minutes, stirring occasionally. The cucumbers should warm up and change color.
6. Place the hot salad in jars and pour marinade all the way to the top, wrap and cool under a blanket upside down.
7. All you have to do is wait until winter and enjoy the most delicious Korean salad. Bon appetit!
Korean cucumbers with Korean carrot seasoning
Most recipes for this dish contain seasoning for Korean carrots, and this recipe is no exception.
It will take a little more time to prepare such a snack, since the salad will need to be sterilized after we move it into jars, but such a dish can be stored for a long time in a cool place and delight your household with something delicious in the winter cold.
Ingredients:
For 2 half-liter jars we will need:
- Cucumbers – 1 kg
- Carrots – 2 pieces ~200-250 g
- Garlic - 6 cloves
- Sugar - 50 g
- Salt - 25 g
- Mustard seeds - 1 teaspoon
- Ground pepper mixture - 0.5 teaspoon
- Korean carrot seasoning - 1 tablespoon
- Vinegar 9% – 50 ml
- Vegetable oil - 50 ml.
Preparation:
1. Cut the cucumbers into circles and place them in the container in which we will marinate them, for example, in a saucepan.
2. Next, three or cut the carrots into strips and add them to the cucumbers. Chop the garlic here too. Add salt, sugar, mustard seeds, ground pepper and Korean carrot seasoning. Mix everything thoroughly.
3. Pour vinegar and vegetable oil, mix again and leave to marinate for 4 hours.
4. During this time, sterilize the jars and boil the lids. After 4 hours, mix the cucumbers again and place them in jars. The cucumbers need to be compacted well and filled with the released marinade.
5. Now the cucumbers need to be sterilized. To do this, put a napkin in the pan, place the jars and pour water to the level of the jar hanger.
6. Place the pan on the fire, bring the water to a boil and from the moment it boils, sterilize for 10 minutes. Then roll up the lid and put it under the blanket until it cools completely.
Prepared products should be stored in a cool, dark place.
Korean cucumbers without carrots - the recipe is to die for
This is a very interesting snack. Depending on your preference, it can be made very hot, medium hot or mild hot.
Dry adjika will add a sharp taste, and sunflower oil in combination with coriander and garlic seeds will make the dish very aromatic and rich.
Ingredients:
- cucumbers - 1 kg
- coriander seeds – ½ teaspoon
- dry adjika – 1 teaspoon
- garlic – 1 head
- seasoning khmeli – suneli – 1 teaspoon
- salt – 1 teaspoon
- sugar – 1 teaspoon
- unrefined sunflower oil – 2 tablespoons
- vinegar 9% - 1 tablespoon
On a note! Instead of dry adjika, you can use ground red pepper.
Preparation:
1. First of all, you need to grate the cucumbers into thin strips. This can be done using a Korean carrot grater.
2. After grating the cucumbers, add coriander seeds to them...
...khmeli-suneli, dry adjika.
3. Add salt and sugar. The garlic needs to be peeled, finely chopped and added to the cucumbers.
4. Pour in sunflower oil and vinegar. Now you need to mix everything thoroughly.
5. Cover our dish with a plate and keep it for about 1-2 hours under slight pressure.
6. Our cucumbers are ready, such a snack can be stored in the refrigerator for several days, but I think that such a snack will not last long in the refrigerator.
Video on how to make the most delicious Korean cucumbers for the winter
Here is another way to prepare pickled cucumbers. The difference from previous recipes is that the salad is placed raw in jars, and only then boiled in a pan of hot water.
It turns out quite spicy and very appetizing. Let's see!
Quick recipe for Korean cucumbers:
Ingredients:
- cucumbers – 1 kg
- carrots – 250 g
- salt – 1.5 teaspoon
- sugar – 1.5 teaspoon
- vegetable oil – 80 ml
- sesame – 1 tablespoon
- soy sauce – 2 tablespoons
- vinegar 9% - 2 tablespoons
- 1/3 tsp. red hot pepper (or a piece of fresh) - 1/3 teaspoon
- ground coriander – ½ teaspoon
- garlic – 3–5 cloves
- black pepper - to taste
- green cilantro (or dried)
Preparation:
1. Peeled carrots need to be grated on a Korean carrot grater. Add 1 teaspoon of sugar and ½ teaspoon of salt to the carrots, mix well and leave for 30 minutes.
2. Cut the cucumbers into thin slices.
3. Add a teaspoon of salt to the cucumbers and mix, leave for 30 minutes.
4. Drain the juice from the cucumbers, add the remaining ½ teaspoon of sugar, mix and transfer to a dish with carrots.
5. Peel and finely chop the garlic and add to the cucumbers.
6. Add sesame seeds, crushed coriander grains and ground red pepper to very hot melted butter in a frying pan.
7. Mix everything well in the frying pan and remove from the heat so that the spices do not burn. Pour the contents of the pan over the cucumbers.
8. Add vinegar, soy sauce and mix thoroughly, you can also add fresh cilantro.
9. Mix everything carefully again. Cover the appetizer with a lid and place it in the refrigerator for 2 hours.
That's all for today. I hope that all the recipes will be to your taste and you will certainly use them more than once. Good luck with your preparations, see you again. Bye!
Do you want to prepare something new from simple products? Then you should definitely try making Korean cucumbers and carrots for the winter. The cucumbers turn out very tasty - crispy, moderately sweet and a little spicy. You can add such an interesting taste to the snack by adding a special seasoning for Korean carrots or regular dry mustard powder. They are easy to prepare, and the finished cucumbers taste really amazing.
Taste Info Cucumbers for the winter
Ingredients
- cucumbers – 4 kg;
- carrots – 1 kg;
- granulated sugar - 1 tbsp.;
- vegetable oil – 1 tbsp.;
- table vinegar 9% - 1 tbsp.;
- salt – 100 g;
- garlic - 5-6 cloves;
- seasoning for Korean carrots – 20-25 g.
How to cook pickled cucumbers with carrots in Korean for the winter
The most important step in preparing any cucumbers is soaking them in cold water. Thanks to this simple step, they will always be crispy in all preparations. There is no need to soak them if you just picked them from the garden. After soaking, cut the cucumbers in half crosswise, and then each half into 4 parts. If they are small, just cut them into 4 pieces. If desired, you can cut the cucumbers into circles.
Peel the carrots and use three graters for Korean carrots. If there is none, then simply cut it into thin strips or chop it on a regular grater. There is no need to increase the amount of carrots; it still doesn’t turn out the same as a freshly prepared Korean snack, since it gives up some of its flavor to the cucumbers. Therefore, exactly 1 kg is enough.
We clean the garlic and pass it through a press. For spicy lovers, the amount of garlic can be increased.
Mix all the ingredients for the marinade (vinegar, vegetable oil, salt and sugar). Salt and granulated sugar will not separate immediately. Don’t worry, when the marinade infuses, everything will dissolve and the pickled cucumbers with Korean carrots will turn out surprisingly good.
Pour the seasoning mixture into the sliced cucumbers and mix well. You can use dry mustard powder instead of the seasoning mixture. Now the longest stage is to wait 4 hours until the cucumbers release their juice and begin to pickle. During this time, do not forget to stir them, and do not get carried away with taking a taste test. Although you definitely need to do this in order to understand what you are missing and add at this stage.
As you can see in the photo, the cucumbers gave a lot of juice and it is very tasty. But at the same time, the cucumbers themselves decreased slightly in volume.
Place the cucumbers in sterilized jars, all the way to the top. Even if it seems like a lot, don’t worry, the volume will decrease a little more during pasteurization.
Place a soft towel in the pan and place the jars on it. Fill the pan with water. Cover the jars with lids and pasteurize 0.5 liter jars for 10 minutes. We leave liter jars for 15 minutes after the water boils.
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After this, we roll up the jars and place them under a warm blanket until they cool completely naturally. 5 kg of all vegetables yielded 5 half-liter jars.
Korean-style cucumbers and carrots are stored for the winter in a cool and dark room. Sliced cucumbers go well with Korean carrots; we recommend trying this appetizer.
Good afternoon, dear friends, we continue the topic of vegetable snacks that can be prepared from cucumbers. In previous articles, recipes for preparing lightly salted cucumbers were discussed, and in this article we will try to analyze recipes for how to prepare such a dish as cucumbers in Korean.
This dish is also very good as a snack or accompaniment to fried potatoes or meat. The dish turns out quite tasty and aromatic. The selection of recipes will contain only the most delicious and uncomplicated recipes for preparing cucumbers in Korean.
Naturally, the main ingredient is cucumbers and carrots, and of course a small set of seasonings. We will cut the cucumbers and carrots in a non-standard manner. Yes, and one more piece of advice, if you are not an ardent fan of fiery or spicy foods, then you can put less spicy foods.
To make the dish tasty, it is better to take fresh vegetables. It doesn’t take much time to prepare this snack. It is important to have a good mood and a desire to cook something very new and tasty.
Ingredients.
- 350-400 grams of fresh cucumbers.
- 1 medium carrot.
- 1 tbsp sugar.
- Half a teaspoon of salt.
- 2 tablespoons of vegetable oil.
- Garlic feathers 2-3 pcs.
- Pinch of ground black pepper.
- Seasoning for Korean carrots half a teaspoon.
- 9% vinegar 3 tablespoons.
Cooking process.
Naturally, before you start preparing this dish, you need to rinse all the ingredients well. Wash the cucumbers and carrots and then dry them. 
We grate the carrots on a special grater for Korean carrots. If you don’t have such a grater at hand, you can do this with a sharp knife. 
Dissolve the cucumbers lengthwise into 3-4 parts, then divide into several more parts, but this time across. The smaller the cucumbers are chopped, the faster the dish will cook.
After all the ingredients are chopped, you can start preparing the dressing for our dish. 
In a separate bowl, mix vinegar, salt, sugar, vegetable oil and seasoning for Korean carrots. Stir and pour in the chopped vegetables that should already be in one common bowl. 
Afterwards, mix everything well and put the bowl of vegetables in the refrigerator for 3 hours. During this time, the cucumbers will marinate and acquire an amazing taste and aroma. PBon appetit.
Korean cucumbers are the most delicious recipe for the winter with seasoning for Korean carrots
I think that any housewife wants her preparations for the winter to only become tastier over time. And this can be done if you take fresh ingredients and the right seasonings. I offer a new recipe for preparing cucumbers for the winter. The salad turns out to be a little spicy, but that’s its highlight. It can be prepared for the winter, or it can be served with young potatoes. In general, look at the recipe and take it on a pencil.
Ingredients.
- Cucumbers 1 kg.
- Carrots 3-4 pcs. about 300 gr.
- 1 hot pepper.
- 8-10 cloves of garlic.
- 9% vinegar 45 ml.
- Salt 1 tablespoon.
- Sugar 3 tablespoons.
- Black pepper 15-20 peas.
- Parsley a small bunch.
- Half a teaspoon of ground coriander.
Cooking process.
Wash and dry the vegetables. We use only fresh and crunchy cucumbers, since limp cucumbers cannot be used to prepare a tasty dish. 
Cut the cucumbers lengthwise into 3-4 pieces and then crosswise. Look at how the cucumbers are cut in the picture below and try to cut them as well. 
Three carrots on a special grater for Korean carrots.
Just finely chop the garlic, parsley, and hot pepper. Place all prepared ingredients in one common pan. 
Next you need to add all the bulk ingredients, salt, sugar, peppercorns and ground coriander. Finally, add vinegar and gently stir the dish. 
Then cover the pan with a lid and leave in a warm place for 2-3 hours. During this time, a large amount of marinade should be released from the vegetables. 
The salad can be served at the table, or you can seal it in jars and postpone the meal until winter. Place the prepared salad in a jar so that the brine covers the vegetables. Place the jar in a pan of water and boil it for about 30 minutes. Then cover with an iron lid and screw it tightly. 
Such salads are best prepared in small 0.5-0.7 liter jars. This is convenient because when you open the jar, the salad is quickly eaten and there is no time for it to dry out or go to waste. 
Look how beautiful it turns out. This salad can be stored for about a year in a cool place. But I think it won’t last longer than until spring, because after the first try you’ll want it again and again. Bon appetit.
Korean-style crispy pickled cucumbers for the winter
This dish is also in the category of the longer it sits, the tastier it becomes. The salad leaves the table so quickly that I think I’ll have to run for another jar.
The salad is prepared just as quickly and simply as the other salads presented in this collection. It is important to understand that the longer the vegetables are in the brine, the tastier they will become. This is not the final recipe for cooking; if you wish, you can add your favorite seasonings and spices. I will present to you the simplest recipe for preparing cucumbers for the winter, and you can add whatever you want at your own discretion.
Ingredients.
- 1 kg carrots.
- 4 kg of cucumbers. It is advisable to take young cucumbers.
- 1 tablespoon sugar.
- 9% vinegar 7-8 tablespoons.
- Salt 2 tablespoons.
- 2 medium heads of garlic.
Cooking process.
Before preparing the salad, you need to lightly refresh the cucumbers. Place them in a large saucepan and fill with cold water. Soak the cucumbers in water for about 2-3 hours. 
But this procedure is required only if the cucumbers were purchased at the market, and if the cucumbers have just been picked from the garden, then you can only confine yourself to a good washing of the fruits. 
Also, before you start cooking, inspect each cucumber for spoilage or damage.
Next is the standard procedure for slicing cucumbers. First along then across. 
Then grate the carrots using a Korean carrot grater. This grater allows you to make identical carrot strips. 
Grind the remaining ingredients and put everything in one large pan.
Add salt, sugar, vinegar and vegetable oil. Mix everything well, cover with a lid or wrap with cling film. Leave the pan warm for 3-4 hours. Then put it in the refrigerator for a day, preferably stirring the salad well every 3-5 hours. During this time, the vegetables will be saturated with salt, they will release juice and begin to marinate in their own juice. 
After a day, put the salad in sterilized jars. Afterwards you will need to boil the salad directly in the jar for about 15-20 minutes. Place the jar in a pan of cold water and bring the water to a boil. 
After 20 minutes of steady boiling, take out the jar and close it with a metal lid. We store jars with blanks in a cool place. Bon appetit.
Making cucumber salad for the winter with mustard and garlic
For this salad, you can use non-liquid cucumbers. These are those that have the wrong shape or are a little overripe.
Ingredients.
- 2 heads of garlic.
- 4 kg of cucumbers.
- 1 tablespoon sugar.
- 1 tablespoon ground black pepper.
- 1 tablespoon mustard powder.
- 1 tablespoon of vegetable oil.
- Half a tablespoon of salt.
- 9% vinegar 1 tablespoon.
Cooking process.
Wash and cut the cucumbers. We only cut lengthwise. 
Peel the garlic and pass through a press. Place the cucumbers and garlic in a saucepan and add all the dry ingredients, then pour in the vinegar and vegetable oil. Stir and leave covered for 5-6 hours. During this time, the cucumbers will react with salt and produce a lot of brine. 
All that remains is to place the cucumbers in sterilized jars, add brine and boil for 30-40 minutes. 
After boiling, cover with lids and tighten tightly using a special key. 
Turn the lids down and cover with a blanket. Let the jar cool completely, after which you can transfer them to a cool place for long-term storage. The salad can be stored for no more than a year since the brine can completely dissolve the cucumbers. Bon appetit.
How to cook lightly salted cucumbers in Korean video recipe
The recipe is also not complicated and it turns out quite tasty. Take a look and try making this salad yourself. I did it the first time, so I think you can do it too.
Bon appetit.
Awesome appetizer of cucumbers with sesame seeds and carrots
Agree, it’s not every day that you come across such recipes for preparing salads for the winter using vegetables and sesame seeds. But I think it's worth trying to cook. Moreover, the salad turned out very tasty. 
Ingredients.
- Cucumbers 700-800 grams.
- 5 cloves of garlic.
- Half a bunch of parsley and onion.
- 2 carrots.
- 2 bell peppers.
- 1 hot pepper.
- 2 tablespoons roasted sesame seeds.
- 1 tablespoon salt.
- 3 tablespoons soy sauce.
- 2 large spoons of rice vinegar.
- 2 teaspoons sesame oil.
- 1 tablespoon granulated sugar.
Cooking process.
In this recipe, all ingredients need to be cut into thin strips. Except for garlic and herbs.
Finely chop the greens and pass the garlic through a press. 
Grate the carrots using a Korean carrot grater.
After cutting the cucumbers, sprinkle them with salt and set them aside to let them release their juice while we prepare the rest of the ingredients. 
After everything is chopped, it's time to prepare the brine. Mix the sauce with vinegar, add all other bulk products and stir until completely dissolved. 
Pour brine over cucumbers, carrots and garlic, add sesame seeds and mix well. The salad is ready, enjoy your meal.
Another very tasty recipe: warm salad with cucumbers and meat.
As you know, vegetables are very healthy, but you need something else that is very satisfying. Therefore, I offer a recipe for a delicious and satisfying warm salad with meat.
Ingredients.
- 0.5 cucumbers.
- 250 beef or pork.
- Salt to taste.
- Onion head.
- 1 bell pepper.
- 3-4 cloves of garlic.
- Red and black pepper to taste.
- Vegetable oil.
- 1 teaspoon sesame seeds.
- Sugar half a teaspoon.
- 1 tablespoon soy sauce.
- 1 tablespoon 9% vinegar.
- Greens to taste.
Cooking process.
Wash the meat and cut into strips, fry in vegetable oil with onions. 
Next, add hot and bell peppers. It is advisable to remove the seeds from hot peppers since all the bitterness is in them. 
Next, add a little salt and add garlic, passed through a press, stir and fry until the meat is cooked. 
While the meat is cooking, prepare the sauce. To prepare the dressing, mix sesame soy sauce, sugar, and a little vinegar. Stir until the sugar is completely dissolved. And pour the dressing over the meat. Stir and simmer over low heat for about 2-3 minutes.
Chop the cucumbers and grate the carrots using a Korean carrot grater. 
After putting the contents of the frying pan into a bowl, add cucumbers and carrots, mix everything well and serve. Everyone will be happy with this salad, it is both tasty and very filling. Bon appetit.
