Korean-style cucumbers for the winter: the most delicious instant recipe with photos and videos

Cucumbers prepared in Korean style for the winter can diversify the winter menu. They are rich in vitamins and microelements, and hot pepper helps to normalize metabolism and prevents blood from stagnating in the cold season. Cooking such blanks is not difficult and even exciting.

Features of harvesting cucumbers in Korean

Korean-style cucumbers owe their name to the fact that the same mixture of spices is used in their preparation as in the preparation of 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 conservation. Preference should be given to small fresh fruits. It is best to use your own, freshly harvested from the garden, a crop of pickled varieties.

Overripe cucumbers are not suitable for canning due to the presence of large seeds and thick peel. After pre-cleaning, they can only be used in salads.

Preparing the product before starting the process

Often, for the preparation of Korean blanks from cucumbers, overripe fruits are used. They are recommended to be cut or rubbed on a special Korean grater. The main thing is that greens should have a thin skin and not be bitter.

Before cooking, they are soaked in water for several hours, washed thoroughly and cut off the ends on both sides.

After that, cut in the way that is recommended in the recipe or seems the most convenient, put in a bowl, lightly s alt 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 Korean-style cucumbers at home

Korean-style cucumbers have gained immense popularity in our country. Chefs have developed a lot of options for preparing this dish, some of which are especially fond of the housewives.

Quick recipe for winter

An excellent snack for fried potatoes or rice is prepared from the following ingredients:

• fresh cucumbers - 0.4 kilograms;
• onions - 0.035 kilograms;
• onion-feather - 10 grams;
• garlic cloves - 10 grams;
• high quality soy sauce - 3 tablespoons;
• chili pepper - 2 teaspoons;
• sesame oil - 3 teaspoons;
• roasted sesame - 3 teaspoons;
• granulated sugar - 2 teaspoons.

Cooking Method

In this original recipe, s alt is completely replaced with seasoning such as soy sauce. Cucumbers and onions are cut into half rings with a thickness of no more than 1 centimeter. Onion and garlic are crushed. All this is put in a tall bowl, soy sauce and sesame oil are poured. Sugar is also poured there, chili peppers and sesame seeds are thrown. The contents are mixed well and allowed to infuse for half an hour.

Pour into a jar prepared in advance, sterilize well, twist 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 provides for the following components:

• fresh cucumbers - 2 kilograms;
• carrots - 0.5 kilograms;
• garlic - 1 head;
• vegetable refined (not deodorized) oil - 130 grams;
• food vinegar - 20 grams;
• hot pepper - 1 pod;
• cooking rock s alt - 55 grams;
• granulated sugar - 110 gr mm;
• sweet peas - 6 pieces.

Cooking Method

Cucumbers pre-place in cold water for several hours, then wash well and cut off the tips. After that, cut the fruits into small cubes, having previously tasted for the presence of bitterness. Grind the carrots on a Korean grater and pour over the cucumbers. Cut the garlic and hot capsicum into thin circles.

Mix everything well, crush peppercorns in the same place, pour in oil and vinegar, add sugar and s alt.Then mix thoroughly again and leave for a couple of hours. Next, the salad is laid out in pre-prepared jars, covered with lids, placed in a wide bowl of water and sterilized.

No sterilization

S alting according to this recipe is prepared from the following ingredients:

• crispy cucumbers - 2 kilograms;
• young carrot - 500 grams;
• cooking rock s alt - 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 well. Mix refined sunflower oil in an enamel bowl with vinegar, add spices and garlic there, boil and let it brew for several hours. Sterilize lids and jars. Cucumbers are cut into medium-sized cubes or strips.

Carrots are rubbed on a special Korean grater and sprinkled with cucumbers. Vegetables are mixed and laid out in jars so that there is a little free space on top. Bring the marinade back to a boil and carefully pour over the salad, after which you can roll it up.

From overgrown cucumbers in tomato, no carrots

This recipe uses sliced cucumbers, so you can safely use overgrown ones. You will need:

• large crispy cucumbers - 1 kilo;
• garlic - 5 cloves;
• refined sunflower oil - 90 grams;
• food vinegar - 210 grams;
• cooking rock s alt - 1 tablespoon;
• granulated sugar - 1000 grams;
• bitter capsicum - 1/2 pod;
• tomatoes - 1/2 kilogram;
• Korean-style carrot seasoning - 1/2 tbsp.

Cooking Method

Cucumbers are thoroughly washed and cut into rings or rubbed on a Korean grater. Free the pepper from seeds and cut into rings. The skin is removed from the tomato and cut into slices, after which they are crushed with a blender or meat grinder. Skip the garlic through the garlic press. Pour all the ingredients into a saucepan, put on a slow fire and simmer for half an hour. Pour in the vinegar and cook for another 5 minutes, then arrange in the prepared container and roll up.

With sesame seeds

You can cook an unusual preparation, which will delight not only the family, but also the guests. You will need:

• fresh cucumbers - 0.9 kilograms;
• garlic - 4 cloves;
• sesame - 20 grams;
• soy sauce - 20 milliliters;
• refined vegetable oil - 80 milliliters;
• table s alt - 10 grams;
• granulated sugar - 20 grams;
• ground red hot pepper - 3 grams.

Cooking Method

Cucumbers are washed and cut into thin strips for the entire length, then put in a bowl, sprinkle with s alt and let it brew for half an hour, drain the juice that has stood out. Refined vegetable oil is mixed with soy sauce, sugar and crushed garlic, as well as sesame and pepper are added there. The resulting marinade is poured over cucumbers and insisted in a cool place for a couple of hours. Put in a prepared container, sterilized and rolled up.

With mustard

This preparation is best made from young greens. 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;
• cooking rock s alt - 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, thoroughly mixed and infused in a cool place for 3 hours. After that, they are laid out in a container, subjected to sterilization and canned.

On a grater

Another very interesting recipe requires the following ingredients:

• fresh cucumbers - 4 kilograms;
• garlic - 2 heads;
• carrot - 1 kilo;
• refined vegetable oil - 210 milliliters;
• granulated sugar - 1 cup;
• cooking s alt - 5 tablespoons;
• table vinegar - 200 milliliters;
• ground red hot pepper - 1 tablespoon.

Cooking Method

Cucumbers and carrots are washed, peeled and rubbed on a special Korean grater. Garlic is squeezed through the garlic press, all this is poured into a large saucepan. The rest of the spices are also sent there, as well as vinegar and oil. In a cool place (refrigerator, basement), lettuce is infused for 12 hours, then laid out in a glass container and subjected to sterilization, and then rolled up.

S alted cucumbers

Great summer recipe for pickled cucumbers in Korean. You will need the following items:

• fresh greens - 500 grams;
• high quality soy sauce - 2 tablespoons;
• garlic - 2 cloves;
• chili pepper - to taste;
• cooking s alt - 1 teaspoon;
• granulated sugar - 1 teaspoon;
• sesame - 1 tablespoon;
• refined sunflower oil - 3 tablespoons;
• vinegar - 2 tablespoons;

Cooking Method

Rinse greens in cold water and cut into sticks, then sprinkle with s alt and leave to infuse for 20 minutes. Remove the resulting juice, add vinegar, add chili pepper and mix well.Heat the vegetable oil in a frying pan, and finely chop the garlic and throw it on top of the greens. Turn off the oil and immediately throw sesame seeds into it, and then pour it all over the cucumbers.

Stir thoroughly and refrigerate for half an hour. After the required time has elapsed, they are taken out, laid out in a pre-prepared dish, covered with a lid and stored in the refrigerator.

With bell peppers

The most fragrant and delicious salad is obtained according to the following recipe. Required Ingredients:

• fresh cucumbers - 2 kilograms;
• carrot - 0.5 kilograms;
• sweet pepper (Bulgarian) - 0.5 kilograms;
• salad bulb onion (can be regular) - 0.5 kilograms;
• garlic - 1 head;
• bitter capsicum (chili) - 1 pod;
• refined vegetable oil - 110 grams;
• table vinegar - 110 grams;
• cooking rock s alt - 50 grams;
• granulated sugar - 110 grams.

Cooking Method

Grate cucumbers and carrots on a special Korean grater, cut sweet pepper into cubes, squeeze garlic through a garlic press or a meat grinder. Peel the onion and scroll through the meat grinder. Put all the ingredients in a deep bowl, add the necessary spices, table vinegar and sunflower oil there. Mix thoroughly, put into prepared jars, sterilize and roll up. Anyone who likes spicy dishes will like this appetizer.

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 tbsp;
• cooking rock s alt - 100 grams;
• refined sunflower oil - 2 cups;
• granulated sugar - 1 cup;
• garlic - 5 cloves;
• food grade 9% vinegar - 1 cup;
• seasoning for Korean carrot - 15 grams.

Cooking Method

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 bowl of a suitable volume. In a separate bowl, mix soy sauce with table s alt, food vinegar and sugar. Pour cucumbers with this mixture and let it brew for several hours. After that, they are laid out in prepared glass jars, sterilized and preserved.

Further preservation storage

Korean-style cucumbers are best stored in a dry basement.Blanks can be stored at room temperature, but the shelf life is significantly reduced. Vegetable oil used in preservation under improper conditions quickly ages and gives an unpleasant aftertaste. If there is no basement, the jars can be put in the pantry or refrigerator.

Recommended