How to cook Korean cucumbers step by step recipe

The festive table should always be abundant not only with hot dishes, but also with aromatic snacks. Cucumbers in Korean - a great dish, relevant in any company at any time. Whether it's a warm, sunny summer or an upcoming winter, Korean Cucumber Salad won't leave anyone unnoticed with its juicy, refreshing finish. And most importantly, one of the main advantages of this vegetable snack is the ease of its preparation. That is why we will teach you how to cook this appetizer right now!

To make this Korean salad, first of all, we need cucumbers, sesame seeds and garlic. In addition, this snack should be supplemented with vinegar, red pepper, salt, and vegetable oil (5 tablespoons). If some ingredients are missing, feel free to go to the store. You should buy fresh vegetables - one kilogram, choose more garlic: we will need to divide it into four cloves. One tablespoon of salt, two of soy sauce, and 1/2 teaspoon of red pepper will suffice.

Spicy Korean Instant Cucumber Snack Salad

We insist on cucumbers.

First of all, we need to prepare the main ingredient for further cooking. To do this, put them in a colander and rinse them several times under a stream of warm water. When most of the liquid comes off the cucumbers, put them on a wooden board, cut off the tips with a knife. Further, in a crosswise way, we do not completely cut it lengthwise into 2 halves, then these halves into 2 more - as a result, 4 parts are obtained.

Each part now needs to be cut across into small pieces, put into a deep plate, add salt to taste. Then mix thoroughly, let it brew for about 20 minutes.

In the meantime, it is necessary to move on to the preparation of an important ingredient of this hot dish - garlic.

Preparation of garlic.

Having divided the vegetable into four cloves, first of all, it is necessary to peel off the husk with a simple knife and rinse under slightly warm water. The next step is to chop the cloves into smaller slices (you can do this again with a knife or with a garlic, if there is one in your kitchen set) and transfer to a plate.

Final part. Cooking cucumbers in Korean.

If you remember, we let our cucumbers brew for twenty minutes. Now we need to transfer them to a sieve so that excess water can be drained from them, or simply drain the excess liquid. And then we can start the main activities! Add red and black hot peppers in the specified proportions, then Korean sauce and vinegar, mix thoroughly until you get a homogeneous mass.

Among other things, We need to prepare the sesame seeds. To do this, put a frying pan on the burner at medium power, fill it with vegetable oil. We are waiting for it to warm up enough, turn off the stove and add the prepared sesame seeds.

It should take on a golden brown hue within a few seconds. To do this, continuously stir it with a wooden spatula and carefully monitor the changes. As soon as you have achieved the desired result, we transfer the contents along with the oil into a bowl with the main ingredient, mixing everything again until smooth.

The last step is to add ready-made garlic to the dish, stir everything thoroughly again, wrap it with cling film (in extreme cases, with a cellophane bag) and put the vegetable salad in the refrigerator, letting it cool for half an hour.

That's all! After the lapse of time, you can serve a spicy Korean salad as an excellent appetizer with a unique taste and spiciness necessary for this type of dish. It is advisable to transfer them to a beautiful salad bowl. In addition, Korean cucumbers can be eaten in everyday life. They are suitable for any occasion and perfectly complement your table!

This is how, easily and simply, you can prepare a delicious appetizer from fresh vegetables or any other spicy salad with cucumbers in Korean instant, which will please everyone without exception.

Cooking tips:

As sesame seeds, if you don't have one, you can use sesame oil. A couple of droplets will suffice.

Remember that each cucumber must have small seeds inside. Hint: They are often elongated and lean.

An appetizer can stand in a cool place for no more than two to three days, given that it should be in a tightly closed jar. Vinegar gives preserving properties.

You can fry the sesame seeds without oil, stirring the seeds in the same way with a spatula. Then add them to ready-made, chopped cucumbers, and only then heat the oil and pour into the dish.

Korean cucumbers don't have to be spicy! They will not lose their unique qualities if you are careful with hot peppers. Therefore, the dish is also suitable for those who have problems with the digestive system.

In addition to garlic, you can also add half rings of onions, experiment with any ingredients if you like them and think they will complement the dish!

Well, the last tip: in traditional Korean dishes, a hot mixture consisting of garlic and hot coarse pepper is often used. Therefore, you can first make this mixture, called by Korean chefs "yangneom", and then add it to the dish.

And that's not all! We would like to bring to your attention a couple of simple and original recipes for instant Asian-style pickled cucumbers, just as spicy and delicious.

Pickled Chinese Fresh Cucumber Salad

Believe it or not, there is an even easier and faster way to cook. A minimum of effort, food and time - the appetizer is already on the table, and the guests are already crunching and asking you to share the secret of an amazingly delicious cucumber salad.

Korean style cucumbers with meat

Alternatively, this salad can be refined and served as a special hearty snack that will outshine all others. How do you ask? Yes, everything is extremely simple and clearly described in a step-by-step recipe with detailed photos.