Fried cucumbers in Korean: 6 recipes

The most delicious recipes for Korean-style fried cucumbers can be used independently in the home kitchen. Recipes of Asian cuisine widely use the fried vegetable for salads and as an independent dish. The technology of preparation is simple, labor-intensive, with minimal costs.

How to cook Korean-style fried cucumbers

Difficulties will not arise if you follow the technology. The key to quality and taste will be the right choice of vegetables. Take elastic, dense, fresh fruits of medium size. Choose varieties with small seeds, gherkins or fruits of technical ripeness are suitable. They are small and quite flexible. The peel is not removed, just cut off the ends. Divided in half and into 6 longitudinal parts. Serve cold as an appetizer with hot dishes such as meat or potatoes. If you prepare all the ingredients included in the recipe in advance, the cooking time will not exceed 10 minutes.

Is it possible to cook fried cucumbers in Korean for the winter

Winter harvesting will help out when you need to quickly set the table, and there is not enough time for this. After laying in the container, the salad retains all the taste. The disadvantage of such processing is a short shelf life. Hermetically sealed jars are stored in the refrigerator for no more than 4 months. It is not recommended to keep the salad in the basement or pantry, because it will quickly go rancid and lose its taste.

A quick and economical way of winter harvesting will require a set of the following ingredients:

• cucumbers – 2 kg;
• carrots – 0,5 kg;
• sugar – 0,1 kg;
• garlic – 4 lobules;
• salt and vinegar – 1 tbsp. l.;
• chili pepper, ground, coriander – dosage as desired;
• oil – 30 ml.

Sequence of preparation:

1. In a small container, mix spices, sugar, vinegar, salt and oil, bring to a boil.
2. Vegetables are divided into parts.
3. Garlic is crushed, added to a common container, mixed well.

Oil is poured into the pan and the vegetable preparation is added, kept on fire for 15 minutes, marinade is added, the container is covered, boiled for 10 minutes. Then the hot appetizer is packaged in sterilized jars, closed with lids. When the product has cooled, put it in the refrigerator.

Classic Korean Fried Cucumber Recipe

For a classic recipe for Korean-style fried cucumbers, you will need a set of the following products:

• wasabi and hot pepper powder – 0,5 tsp each;
• cucumbers – 300 g;
• garlic – 2 lobules;
• soy sauce, oil, sesame – 2 tbsp. l.

Cooking technology:

1. Vegetables are washed and cut into pieces.
2. Oil is heated in a frying pan.
3. Add vegetables and garlic. Stir constantly, hold for 2 minutes.
4. Wasabi is added, everything is mixed, evenly distributing spices.
5. Add sauce and hot pepper.
6. The last ingredient is sesame. It is thrown before being removed from the fire.

How to fry cucumbers in Korean style with starch

Ingredients for 0,5 kg of cucumbers:

• corn or potato starch, sesame – 1 tbsp. l.;
• oil, soy sauce – 30 ml;
• garlic – 5 cloves;
• ground red pepper, salt – to taste.

Process algorithm:

1. The vegetable is processed, cut, covered with salt, mixed, left for 20 minutes.
2. Then the workpiece is washed, the liquid is removed with a kitchen towel, sprinkled with starch.
3. Chopped garlic is fried in a frying pan, vegetable preparation is added. Withstand no more than 3 minutes.
4. Then pepper, sauce and sesame seeds. The snack will be ready in 5 minutes.

Remove the dishes from the stove, allow the product to cool.

Korean-style fried cucumbers with garlic and soy sauce

One of the most delicious Korean-style fried cucumber recipes includes the following ingredients:

• cucumbers – 3 pcs.;
• carrots – 3 pcs .;
• sugar and vinegar – 1 tsp each;
• soy sauce and vegetable oil – 30 ml each;
• onion – 1 pcs .;
• garlic – 2 tooth;
• spices and salt to taste.

Technology of preparation:

1. Carrots are cut into strips.
2. Put on a plate, add salt, spices, vinegar and sugar.
3. Mix and leave for a while.
4. Place chopped garlic and onion in a frying pan, bring to half-cooked.
5. Then add the vegetable mixture, cook for 3 minutes, add the sauce.

How to cook Korean-style fried cucumbers with carrots and onions

To prepare this dish, take the following components:

• carrots – 0,5 kg;
• onions – 200 g;
• a bunch of green onions – 100 g;
• medium-sized cucumbers – 6 pcs.;
• garlic – 5 teeth;
• soy sauce – 30 ml;
• smoked paprika powder, salt, chili pepper – 5 g each;
• vinegar – 30 ml;
• oil – 30 ml.

Salad preparation sequence:

1. Carrots are rubbed on a grater.
2. Cucumbers are divided into 6 longitudinal parts.
3. Saute onions and garlic in a frying pan.
4. Add vegetables and spices, cook for 5 minutes.
5. Before removing from the stove, sprinkle with green onions and pour over the sauce.

Korean-style fried cucumbers with meat

For this recipe you will need the following ingredients:

• meat – 250 g;
• cucumbers – 0,5 kg;
• red and black pepper, coriander, salt – 1/4 tsp each;
• sugar, vinegar and soy sauce – 1 tbsp. l.;
• onion – 1 pcs .;
• sweet pepper – 1 pcs .;
• oil – 3 tbsp. l .;
• parsley – 100 g;
• Sesame – 1 tsp. l.

Algorithm cooking:

1. The meat is cut into strips.
2. Fry together with onions in a pan until cooked.
3. Put the bell pepper, keep under the lid over low heat for 5 minutes.
4. Add all the spices and cucumbers, increase the temperature to the maximum, stir vigorously, cook for 3 minutes.

Delicious Korean-style fried cucumber salad

For a salad of 1 kg of fried cucumbers in Korean, you need:

• Korean spices, paprika – 1 tbsp. l.;
• onion – 1 pcs .;
• carrots – 1 pcs .;
• Vegetable oil – 30 ml;
• green dill – 50 g;
• salt – 1 tsp;
• vinegar – 2 tbsp. l.

Cooking process:

1. Onions are chopped in half rings. In an enameled or plastic dish, marinate in vinegar for half an hour.
2. All vegetables are cut, covered with spices, left for a while so that they let the juice flow.
3. Put the workpiece in hot oil for 3 minutes, add onion and dill at the last moment.

Conclusion

The most delicious recipes for Korean-style fried cucumbers will help you prepare your own salad. Suitable not only as a snack, but is used for winter harvesting. Eat cold as a side dish for meat or potatoes.