Korean-style sesame cucumbers: 8 step-by-step recipes with photos

In addition to the classic recipes for pickled and pickled cucumbers, there are a large number of different recipes for how to quickly and unusually cook these vegetables. Korean-style sesame cucumbers for the winter is a slightly unusual, but very tasty snack, which can be either an independent dish or a great addition to meat.

The secrets of cooking cucumbers in Korean with sesame seeds

The success of almost any dish largely depends on the correct choice of ingredients and their preliminary preparation. There are several recommendations from experienced housewives that will be useful when preparing cucumbers in Korean:

• only fresh elastic vegetables should be used, sluggish and soft ones will spoil the taste of the snack;
• if we are talking about preparing salads for the winter, then it is better to choose pickled varieties of cucumbers that have a thinner and more delicate skin;
• fruits of small or medium size are perfect for blanks, overgrown ones should not be used, this is especially true for recipes that provide for cutting into cubes;
• the fruits must first be carefully washed, cleaned of dirt and dried on a paper towel;
• for preparations for the winter, glassware is suitable – jars of various sizes with plastic lids, such containers will keep snacks well and will not affect the taste of the dish itself.

Following these simple rules will allow you to prepare delicious snacks that can be stored for a long time.

Classic Korean cucumber salad with sesame seeds

This is an easy-to-prepare dish that will delight you with an unusual spicy taste and attractive appearance. To prepare a dish according to a classic recipe, the following products are used:

• 9-10 cucumbers;
• 1-2 carrots;
• 30 grams of sugar;
• 15 g salt;
• 1 tsp black or red pepper;
• 1 tsp seasonings “in Korean”;
• 70 ml of table vinegar (9%);
• 70 ml of olive oil;
• 30 g sesame seeds.

Preparation:

1. Wash cucumbers, dry and cut into 6-7 cm long cubes.
2. Rinse the carrots, peel, dry and grate on a coarse grater or a special slicer.
3. Place vegetables in a deep bowl.

   

4. In a separate bowl, mix vinegar and all spices.
5. Pour the mixture over the vegetables.
6. Put the pan with oil on the fire, add sesame seeds, stir and fry for 1-2 minutes.

   

7. Pour oil over vegetables.
8. Cover the salad with a lid or film and let it soak for at least 3-4 hours.

   

This salad can be eaten just like that or used as an additive to a side dish.

 Korean-style cucumbers with garlic and sesame seeds

A very common option is Korean-style cucumbers with garlic and sesame seeds. This appetizer is suitable for a regular family dinner, as well as for treating guests. For this dish you need to take the following ingredients:

• 4-5 cucumbers;
• 150 g carrots;
• ½ head of garlic;
• 1 Art. l sugar;
• 1 tsp salt:
• 140 ml 9% vinegar;
• 75 ml of olive oil;
• 1 st. l. sesame seeds;
• 1 tsp spices “in Korean”.

Cooking process:

1. Wash vegetables, dry, peel carrots.
2. Cut cucumbers into thin sticks, and carrots into strips (it is most convenient to use a special slicer for this).

   

3. Combine vegetables and put in a deep container.
4. In a separate bowl, mix vinegar, salt, sugar, seasoning and chopped garlic, and leave to brew for half an hour.
5. Mix the heated oil with sesame seeds and pour over the marinade.
6. Fill cucumbers with carrots with marinade and leave under the lid for at least an hour.

   

 Korean-style cucumbers with soy sauce and sesame seeds

Spicy, but extraordinarily tasty salad – Korean-style cucumbers with sesame seeds and soy sauce. To make it, you will need:

• 8-9 cucumbers;
• 20 g salt;
• 25 g sesame;
• 20 g of red ground pepper;
• 3 garlic cloves;
• 40 ml of soy sauce;
• 40 ml sunflower or olive oil.

Step-by-step recipe:

1. Wash and dry the cucumbers, cut them into small strips or circles.

   

2. Put the chopped fruits in a deep container and sprinkle with salt, mix and leave for 15-20 minutes to form juice.
3. Drain the resulting juice and add soy sauce, salt and pepper.

   

4. Heat oil in a saucepan, add sesame seeds, mix and fry for a couple of minutes.
5. Pour oil over cucumbers and sprinkle with finely chopped garlic.
6. Move the container wrapped in cling film to a cool place. After 2 hours, cucumbers can be eaten.

   

How to cook Korean-style cucumbers with sesame and coriander

To make Korean-style cucumbers with sesame, you can use a variety of spices that will give the dish a new flavor. One option is to add coriander.

Ingredients:

• 1 kg of cucumbers;
• 2 carrots;
• Xnumx g of granulated sugar;
• 20 g salt;
• 40 ml of soy sauce;
• 10 g of coriander;
• 40 ml 9% vinegar;
• half a glass of sunflower or olive oil;
• 1 tbsp. l. sesame;
• 3 garlic cloves;
• 5 g of ground black and red pepper.

Method of preparation:

1. Rinse the carrots, peel and finely chop or grate on a coarse grater. Pour into it 1 tsp. salt and sugar, mix, mash a little and set aside for 20-25 minutes.

   

2. Wash cucumbers, dry, cut into small sticks or rings. Pour salt, mix and leave for 15-20 minutes to make juice.
3. Drain the juice from the cucumbers, combine them with carrots, pour granulated sugar and finely chopped garlic into the vegetable mixture.

   

4. Heat vegetable oil over a fire, add pepper, coriander and sesame seeds to it and hold on the stove for 1-2 minutes. Pour mixture over vegetables.
5. Pour in the vinegar and soy sauce, stir, cover the pan tightly and put in a cool place for an hour.

Kimchi Cucumbers: Korean Recipe with Sesame

Cucumber kimchi is a type of traditional Korean salad made with cabbage. The classic recipe calls for pickling vegetables for several days. But there is a faster option when you can try the snack on the day of preparation.

Ingredients for Cucumber Kimchi:

• 8-10 pcs. small cucumbers;
• 1 pcs carrots;
• 1 pcs onions;
• 60 ml of soy sauce;
• 2 tsp. salts;
• 1 tsp sugar;
• 1 tsp ground red pepper (or chopped hot);
• 1 st. l. paprika;
• 25 g sesame.

Cooking process:

1. Wash the cucumbers, dry them and make cuts, as if cutting into 4 parts, but without cutting to the end of 1 cm. Salt from above and from the inside and set aside for 15-20 minutes.

   

2. Prepare vegetables: chop the onion into half rings, carrots into thin strips (an option is to grate on a coarse grater), finely chop the garlic, and then mix them.
3. Combine soy sauce with sugar, pepper, paprika and sesame seeds. Add to vegetable mixture.
4. Drain the resulting juice from the cucumbers and carefully fill the vegetable mixture.
5. Sprinkle some sesame seeds and pepper on top.

   

 How to roll cucumbers with sesame seeds in Korean for the winter

Korean-style cucumbers can be enjoyed immediately, but it’s not bad to close them in jars for the winter. To make blanks, you need to prepare a salad according to your favorite recipe. For one of the classic options, you need to take:

• 8 cucumbers;
• 2 carrots;
• Xnumx g of granulated sugar;
• 20 g salt;
• 1 tsp ground pepper;
• 2 cloves of garlic;
• 1 tsp seasonings “in Korean”;
• 70 ml 9% vinegar;
• 70 ml sunflower or olive oil;
• 30 g sesame.

Method of preparation:

1. Wash the vegetables, peel the carrots and chop everything finely.

   

2. Put vegetables in a bowl with high sides, add vinegar, salt and spices and mix thoroughly.
3. Heat sunflower or olive oil in a saucepan and add sesame seeds to it. Pour into vegetable mixture.
4. Add chopped garlic to the vegetables, stir and leave to marinate for a couple of hours at room temperature.

   

5. Transfer the salad into prepared glass jars and pour over the marinade formed during the infusion.
6. Put sterile lids on jars without twisting them. Place the jars in a wide pot of water and put on fire.
7. After boiling water, sterilize over moderate heat for 15-30 minutes (the time depends on the volume of cans).

   

8. Take the jars out of the water, screw on the lids tightly, turn them upside down and wrap them in something warm.
9. After the jars have cooled, they can be rearranged in a cool, dark place.

Korean-style spicy cucumbers can be tasted in a month.

Korean-style cucumbers with sesame seeds and soy sauce for the winter

Another of the unusual winter salads is Korean-style cucumbers with sesame seeds and soy sauce. Need to take:

• 8-9 cucumbers;
• 1 Art. l salts;
• 2-3 garlic cloves;
• 80 ml of soy sauce;
• 80 ml 9% vinegar;
• 80 ml of vegetable oil;
• 1 st. l. sesame seeds.

Step-by-step recipe:

1. Rinse cucumbers. Pour into a large pot or bowl and cover with water. Leave for 1 hour.

   

2. Drain the water, cut off the tips of the cucumbers and cut into small cubes.
3. Sprinkle vegetables with salt, shake and leave for half an hour.
4. Drain juice from cucumbers.
5. Combine vinegar with soy sauce, add chopped garlic. Pour the resulting dressing to the cucumbers.
6. Heat vegetable oil in a saucepan and add sesame seeds to it. Pour the oil over the cucumbers and stir.

   

7. Remove cucumbers overnight in the refrigerator.
8. The next day, distribute the salad in prepared glass jars, previously sterilized in boiling water for 20-30 minutes.
9. Tighten the lids tightly, turn the jars over and cover with a blanket.
10. Put the cooled salad in a place whose temperature does not exceed 20 ° C.

How to cook Korean-style cucumbers with sesame seeds and paprika for the winter

You can also try a salad for the winter with the addition of paprika. For him you need to take:

• 8-9 cucumbers;
• 1 Art. l salts;
• 1 hot pepper;
• 1 st. l. paprika;
• 2-3 cloves of garlic;
• ¼ cup soy sauce;
• ¼ cup table vinegar (9%);
• ½ cup vegetable oil;
• 1 st. l. sesame seeds.

Preparation:

1. Wash the cucumbers, dry them, trim the ends and cut into cubes.
2. Fold in a large container, cover with salt, mix and leave for an hour at room temperature.
3. Add sesame seeds to the vegetable oil heated on the stove and fry for 1-2 minutes.
4. Finely chop the garlic or push it through a press, cut the hot pepper into thin rings.

   

5. Mix vinegar, soy sauce, garlic, hot pepper, paprika and sugar.
6. Drain the resulting juice from the cucumbers, add the marinade to it and mix.

   

7. Arrange the salad in glass jars and sterilize for 30 minutes from water.
8. Turn the jars over and wrap them in something warm.
9. After cooling, rearrange the jars in a cool place.

Storage Rules

To ensure that the blanks do not deteriorate and remain tasty for a long time, it is important to follow certain storage rules:

• jars of Korean-style cucumbers that have undergone sterilization should be stored at a temperature not exceeding 20 ° C;
• do not store glass containers at temperatures below 0 ° C – if the contents freeze, the jars may crack;
• the best place for storage would be the cellar of a private house, with good ventilation;
• in the apartment, you can store blanks in a closed pantry, a locker under the windowsill and under the bed.

Conclusion

Korean-style sesame cucumbers for the winter is a great snack option, which is prepared with cucumbers, sesame seeds, bell peppers, spices and soy sauce. It will not be difficult to prepare it, and the bright unusual taste will pleasantly surprise everyone.