8 recipes for cucumbers in Korean, including for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Salads with carrots, peppers, meat, soy sauce, sesame seeds and more - for spicy lovers.

1. Korean cucumbers with soy sauce

Ingredients

• 1 long cucumber;
• 1 tablespoon soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon sugar
• ½ teaspoon ground red hot pepper (ideally kochukaru);
• ¼ teaspoon sesame seeds;
• 2-3 feathers of green onions with a white part.

Preparation

Cut the cucumber into thin slices. Cover them with a mixture of soy sauce, rice vinegar and sugar. Add pepper and sesame seeds and stir. More pepper can be used if desired.

Chop the onion, add to the salad and stir again. Serve immediately or let it brew for 10-15 minutes.

2. Korean cucumbers with onions and garlic

Ingredients

• 1 medium cucumber;
• 1 tablespoon of coarse salt
• ¼ bulbs;
• 1 tablespoon of flakes or ground red hot pepper (ideally kochukaru)
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1-2 cloves of garlic;
• 1 teaspoon sesame seeds.

Preparation

Divide the cucumber into thin slices, sprinkle with salt, stir and leave for 15 minutes. Cut the onion into thin strips. Combine hot peppers, vinegar, sugar, minced garlic and sesame seeds.

Transfer the cucumbers to a strainer and rinse under cold water. Dry the circles with a paper towel. Combine cucumbers with onions and prepared dressing. Place the dish in the refrigerator for 30 minutes.

3. Korean cucumbers with onions, garlic, soy sauce and sesame oil

Ingredients

• 1 long cucumber;
• ½ onion;
• 1-2 feathers of green onions with a white part;
• 2 cloves of garlic;
• 2 tablespoons of soy sauce
• 2 teaspoons of red hot pepper flakes (ideally kochukaru);
• 2 teaspoons sesame oil
• 2 teaspoons sesame seeds
• 1 teaspoon of sugar.

Preparation

Divide the cucumber in half lengthways and cut at an angle into semicircles. Chop the onions into thin strips, chop the green onions and garlic.

Add soy sauce, pepper, oil, sesame seeds and sugar to the prepared ingredients. Stir the salad thoroughly.

4. Whole Korean Stuffed Cucumbers

Ingredients

• 10 small cucumbers;
• 2 tablespoons of salt;
• 1 carrot;
• 1 onion;
• a few feathers of green onions;
• 5 cloves of garlic;
• 2 tablespoons of red hot pepper flakes;
• 1 tablespoon of paprika;
• 1 tablespoon brown sugar
• 1 tablespoon sesame seeds + for sprinkling;
• 3 tablespoons of fish sauce;
• 60 ml of water.

Preparation

Cut the cucumbers lengthwise, without bringing the knife to the end. Flip over and make another cut like this. Each cucumber will be divided into four parts. Salt vegetables inside and out and leave for half an hour.

Cut the carrots into thin strips, add chopped onions and green onions and chopped garlic. Add hot pepper, paprika, sugar and sesame seeds, add fish sauce and water and mix well.

Rinse the inside and outside of the cucumbers and pat dry with a paper towel. Start with the prepared mixture, let it brew for 30 minutes and garnish with sesame seeds.

5. Korean cucumbers with carrots

Ingredients

• 5-6 medium cucumbers;
• 1 carrot;
• a few feathers of green onions;
• 5 cloves of garlic;
• 50 ml of vegetable oil;
• 1 tablespoon of paprika;
• 1-2 small hot peppers;
• salt to taste;
• 2 tablespoons of soy sauce
• 1 tablespoon vinegar 9%.

Preparation

Cut the cucumbers into large cubes. Grate the carrots with a Korean carrot grater. Add coarsely chopped green onions and chopped garlic to the vegetables.

Heat oil in a skillet over medium heat. Toss in the paprika and hot peppers, cut into thin rings. Stir and transfer to vegetables along with butter.

Season with salt, soy sauce and vinegar and mix thoroughly. Refrigerate the salad for a couple of hours.

6. Korean cucumbers with meat, pepper and cilantro

Ingredients

• 10 small cucumbers;
• salt to taste;
• 250 g of beef;
• 1 red bell pepper;
• ½ onion;
• 100 ml of vegetable oil;
• 2 teaspoons of ground red hot pepper;
• 3 cloves of garlic;
• ½ teaspoon ground coriander;
• ½ teaspoon sugar;
• ½ teaspoon ground black pepper;
• ½ teaspoon sesame seeds;
• 2 tablespoons of soy sauce
• 2 tablespoons vinegar 9%;
• ½ bunch of cilantro.

Preparation

Cut the cucumbers into large cubes. Salt, stir with your hands and leave for 30-40 minutes.

Cut the meat and bell peppers into strips, and the onion into small pieces.

In a skillet, heat the oil over medium heat and brown the beef until lightly browned. Throw in the onion and sauté until translucent. Then add the bell peppers and cook for another 2-3 minutes. Add salt, hot pepper and chopped garlic and stir.

Drain the juice from the cucumbers. Add coriander, sugar, black pepper, sesame seeds, soy sauce, vinegar, sautéed meat with vegetables, and chopped cilantro. Stir well and refrigerate for 1-2 hours.

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7. Korean cucumbers with carrots for the winter

Ingredients

• 2 kg of cucumbers;
• 500 g carrots;
• 50 g of salt;
• 1 head of garlic;
• 100 g sugar;
• 20 g Korean carrot seasoning;
• 100 ml vinegar 9%;
• 100 ml of vegetable oil.

Preparation

Cut the cucumbers into cubes. Grate the carrots for the Korean version, then sprinkle with some salt and shake your hands.

Chop the garlic, add the remaining salt, sugar, seasoning, vinegar and oil to it, and stir. Combine the cucumbers with carrots, pour in the marinade and stir again. Insist under the lid for a couple of hours, stirring occasionally.

Put on low heat, bring to a boil and simmer for 15 minutes. Spread the salad over sterilized jars, pour the marinade all the way to the top, and roll them up. Turn over, wrap something warm and cool. Store in a cool, dark place.

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8. Korean cucumbers with carrots and peppers for the winter

Ingredients

• 1 kg of cucumbers;
• 250 g bell pepper;
• 1 small hot pepper;
• 250 g carrots;
• 1 head of garlic;
• 50 g sugar;
• 25 g salt;
• 15 g Korean carrot seasoning;
• 60 ml vinegar 9%.

Preparation

Cut the cucumbers into cubes, the bell peppers into large strips and the hot peppers into very fine strips. Grate carrots for Korean carrots. Chop the garlic.

Add sugar, salt, seasoning and vinegar to vegetables and mix thoroughly. Leave covered for 3 hours. Stir the contents occasionally.

Divide the salad into sterilized ½ liter jars. Place them in a saucepan lined with a thick cloth. Cover the blanks with lids and pour enough water into the pan so that it reaches the hangers of the cans.

Place on moderate heat and bring water to a boil. Sterilize 20 minutes, roll up and turn over. Cover with something warm, cool and store in a cool, dark place.

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