The most delicious recipes for quick cooking of Korean cucumbers 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.

Features of preparing cucumbers in Korean

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 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;
• table rock salt – 55 grams;
• 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 the seeds from the 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 the vegetable oil in a frying pan, finely chop the garlic and throw it 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 Bulgarian pepper) – 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.