Korean cucumbers (instant and for the future): recipes with vegetables and meat

It’s not difficult to cook cucumbers in Korean, but you will have to spend time on sterilization. Although, if you are in a hurry, vegetables can be made without it - both hot and cold ways.

4 rules for successful harvesting

Oriental spin differs from other home preservation using fragrant spices. An unusual combination of sweet, sour and spicy gives the workpiece piquancy. But to get really "Korean", consider four points.

1. Seasoning. If you did not find a Korean seasoning for sale, make it yourself. Combine three types of ground pepper, coriander, minced garlic, paprika and salt to taste.
2. Cucumbers So that the fruits do not bite, soak them for several hours in cool water. In addition, soaking will make the fruit more crispy. For salad, take only a solid portion of vegetables - the seeds will spoil the appearance and taste of the spin. Some even use frozen cucumbers (they are put in a freezer with chopped straws). But this approach is relevant when a snack is being prepared “for now” in the middle of winter. For summer spins, there is no sense in such manipulations.
3. Banks Sterilize Korean cucumber pickles for the winter for any of three methods: microwave, steam or steamed.
4. Storage. Remove the finished spin for the winter in the pantry, underground or on the balcony. In the heat, cans can “explode”.

Korean winter cucumber recipe without sterilization

Features Simple winter preparation. The highlight is that the main components need to be grated.

What it consists of:

• cucumbers - 3 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• sugar - 170 g;
• salt - 100 g;
• vinegar 6% ―100 ml;
• olive oil - 80 ml;
• Korean hot seasoning - packaging;
• garlic is the head.

Procedure

1. Grate cucumbers and peeled carrots on a special Korean grater in a separate container.
2. Chop the onions in half rings, chop the garlic. Mix the ingredients.
3. Add the vegetable mixture, add sugar, seasoning.
4. Pour in vegetable oil with vinegar. Mix again, leave for two hours, so that all the ingredients are evenly soaked.
5. Then put out the future workpiece in a saucepan for 15 minutes.
6. Then lay the cucumbers in pre-sterilized jars and close.
7. Put the lids down overnight, then put in a cool place for storage.

Other ways to make a savory snack

Korean spicy cucumbers - an amazing snack for the holiday "one hundred grams." Meat and fish dishes with them will sparkle with new colors. There are many options for preparing preservation: with meat, tomatoes, sesame seeds, mustard. These ingredients make the taste of winter harvesting bright and saturated. If you are considering how to recycle a box of green crops, pay attention to the following.

With carrots

Features Korean cucumbers with carrots for the winter - a fragrant and tasty dish. The spin is tender and spicy at the same time. You can use overgrown cucumbers: grate them or cut into bars, straws, and circles. Take away fruits without spots of rot and yellowed areas.

What it consists of:

• cucumbers - 1 kg;
• carrots - two pieces;
• sugar - 40 g;
• vinegar 9% - 50 ml;
• vegetable oil ―50 ml;
• salt - 20 g;
• seasoning for Korean carrots - packaging;
• garlic - seven cloves.

Procedure

1. Cut the main ingredient into large pieces.
2. Grate the carrots on a Korean grater.
3. Crush the cloves of garlic to vegetables, add salt and pepper to taste. Season the mixture with vinegar, sugar and butter.
4. Mix the ingredients well, put the vegetable mixture for three hours in the refrigerator for impregnation.
5. Then ram the salad on prepared jars, pour the marinade.
6. Place the containers in a pot of water, sterilize for ten minutes.
7. Take out, roll up the lids, put in the pantry for storage.

With mustard

Features Korean mustard recipe with mustard was created for food lovers “with a twinkle”. The appetizer is especially suitable for chips, meat and fish.

What it consists of:

• cucumbers - 3 kg;
• vinegar 9% - 150 ml;
• garlic - head;
• salt - 30 g;
• sugar - 40 g;
• vegetable oil - 70 ml;
• granular mustard - 60 g;
• ground black pepper - one teaspoon;
• coriander - 10 g.

Procedure

1. Cucumbers cut into bars.
2. Pour the chopped vegetables into a container, add a few tablespoons of mustard, sugar and coriander grains. Salt and pepper the ingredients of a future snack.
3. Pour vinegar and oil into the vegetable mixture, mix.
4. Put the pan in the refrigerator for two hours. This time is enough for the ingredients to give juice and soak in spices.
5. Then lay the cucumbers in clean containers. Sterilize filled cans for 15 minutes.
6. Roll up the lids when the cans have cooled, put the workpiece in the storage room for storage.

With meat

Features Zelentsy with meat - delicious preservation, which replaces a full meal. Otherwise, a Korean style cucumber salad for the winter is called “vecha”.

What it consists of:

• cucumbers - two pieces;
• pork - 500 g;
• onions - one thing;
• Bulgarian pepper - one piece;
• garlic - three cloves;
• chili sauce - one tablespoon;
• sugar - 15 g;
• salt - 10 g;
• ground coriander - two pinches;
• soy sauce - 30 ml;
• 5% vinegar - 20 ml;
• vegetable oil - for frying.

Procedure

1. Chop the cucumbers onto thin plates, about 5 cm long.
2. Leave the vegetables for 20 minutes to give juice.
3. Remove the seeds from sweet pepper, chop the fruit into strips. Chop onions in half rings.
4. Cut the meat into oblong strips. Fry the pieces in oil. When all the liquid has evaporated, throw the onion, fry for three minutes.
5. Pour in soy sauce, mix the ingredients, keep the meat and onions on the fire for another minute, turn off the stove.
6. Squeeze out the cucumbers, lay on them coriander, chili sauce, sugar and crushed garlic.
7. Sprinkle hot pork with onions in a container with cucumbers, put pepper in strips, add vinegar. Leave the snack for five minutes soaking.
8. Then mix the salad, serve.

With sesame seeds

Features Vegetables in sesame marinade are crispy and piquant. A dish with a thin speck of paprika and chili.

What it consists of:

• cucumbers - 1 kg;
• sesame seeds - one tablespoon;
• soy sauce - four tablespoons;
• vinegar - two tablespoons;
• salt - 20 g;
• ground chili - one teaspoon;
• garlic - six cloves;
• sunflower oil - 70 ml;
• sugar - 40 g;
• paprika - 10 g.

Procedure

1. Fry sesame seeds in a dry frying pan.
2. Cut cucumbers into slices. Put them in a separate container, salt, leave to brew for 30 minutes.
3. Then drain excess liquid from the cucumbers.
4. Squeeze the garlic to the main product, season with soy sauce, vinegar, sugar, mix thoroughly.
5. Add sesame seeds, pepper and paprika. Stir the mass again.
6. Heat the oil in a saucepan, pour it to the spicy vegetables.
7. Mix the mixed ingredients into jars, sterilize them for 20 minutes, roll them up.
8. Cover with a blanket, leave for one night.

With bell pepper

Features In this recipe for cucumbers in Korean, fresh peppers provide the harvest with a sweet aftertaste, reduce its traditional sharpness.

What it consists of:

• cucumbers - 1 kg;
• Bulgarian pepper - 300 g;
• carrots - 300 g;
• garlic - five cloves;
• vinegar 9% - 60 ml
• sugar - 50 g;
• salt - 30 g;
• Korean carrot seasoning - packaging;
• chili peppers - a quarter of the pod.

Procedure

1. Chop cucumbers in thin circles. Transfer to a separate bowl.
2. Pepper clear of seeds, cut into strips.
3. Grind the carrots on a Korean grater.
4. Add seasoning, chopped garlic, granulated sugar to the vegetable mixture.
5. Season with vinegar, mix and leave the appetizer for three hours.
6. Tamp the spiced mass on sterilized jars, put them on the shoulders in a tank of water, cover each container with a lid.
7. Sterilize the container for 20 minutes.
8. Roll containers with lids, turn over, wrap in a blanket until completely cooled.

Now you know how to make instant Korean cucumbers without heat treatment and with it, with different vegetables, meat. Each of the options differs in the list of ingredients and the method of preparation, but the taste of the oriental appetizer remains invariably amazing.

Reviews: "I will cook at once"

I was taught by a Korean friend. Cut the cucumbers lengthwise, pour over with salt and let stand, stir occasionally for a better return of juice, pour the juice through a colander, and again pour over the salt, they will again give the juice, this procedure needs to be repeated three times, you should not be afraid that there is a lot of salt when you pour the juice the last time , again, pour salt and put everything in gauze and hang over the container, so they can sag for several hours. Done when the gauze to the touch will not be wet. You shift it into jars and they will be green and fragrant all winter like just from the garden. Enjoy your meal!

Plover, https://forum.sakh.com/?sub=851630

There were so many enthusiastic reviews, I decided not to write that I didn’t like the canned ones, but today in the middle of the night two popping “bangs” woke up one by one, the remaining 2 cans with cucumbers “exploded” ((((it so happened that I pulled them out of the refrigerator and rearranged to the rest of the preservation and in vain !!!! it was necessary to leave there, but there was no place anymore ... here is such a sad experience I can say one thing with 100% certainty that I will cook them at one time to eat! because in raw form I just fell in love with them.

Yuliya, http://forum.say7.info/topic16001-25.html

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