Cucumbers in Korean - it's very tasty

Korean technology for preparing snacks has long been popular with our compatriots. Such dishes with their sharp and piquant taste successfully emphasize any garnish, always come to the table both everyday and festive. They are good as a snack for alcohol. Most often this method is prepared beets or carrots, less often mushrooms. Do you know that you can make cucumbers in Korean? This is an incredibly tasty dish! Your household will be delighted and ask for supplements!

Variant "Summer"

In summer, of course, pleases the abundance of vegetables and the fact that one can prepare salads from them, but sometimes one wants something salty. In this case, come to the rescue cucumbers in Korean. Take a kilogram of fresh cucumbers, mine them and cut into small pieces. Fold the workpiece in a saucepan or bowl, add a teaspoon of salt (only not "extra" and not iodized, the usual cookery), mix with brusochkami and leave for 20 minutes to secrete juice. After the time has elapsed, the liquid must be drained. Now the time of garlic: 4-5 denticles through the garlic crochet or finely-finely chop, and also pour a teaspoon of ground red pepper into the container and add 2 tablespoons of soy sauce. Now the future cucumbers in Korean can be set aside, but you need to get a frying pan, pour on it 4-5 spoons of sunflower oil, wait until it warms up well, then pour 1 spoonful of sesame seeds. Do not worry, the color of the seeds will change, it should be so. Sesame and butter are sent to a bowl with a billet, carefully mix everything and give an hour or two to nourish. As you can see, this is a very simple recipe, cucumbers in Korean can safely stand in the refrigerator for several days. Only store them better in a closed container, like a container with a lid, so that the spicy flavor does not spread to all other foods and dishes.

Variant "Winter"

Another great recipe for the New Year's table is cucumbers in Korean for the winter. Take a kilo of juicy carrots, clean and rub on a special "Korean" grater with a long thin straw. To her we add 4 kilograms of cucumbers, previously washed and cut with mugs or small blocks. There also put 4-5 garlic cloves and seasoning, intended for cooking Korean carrots. For this portion, it will be optimal to use 1 sachet in 15 g, although it is possible and more. Thoroughly mix all the ingredients in a bowl and set aside. Time to prepare marinade: a glass of butter (refined sunflower) and the same amount of table vinegar is combined with a glass of sugar and 100 grams of salt. Add to the bowl, mix again and send to the cool, insist. In a refrigerator to put such cucumbers in Korean can not, they can pickle from 5 to 24 hours. After that it is necessary to decompose the mixture into clean jars, sterilize for 10-15 minutes, roll up the lid.

Conserve the wrap and leave until completely cooled. For such a salad, large overpopulated specimens are quite suitable, but they should be cleaned of coarse, thick peel. For mixing it is better to use a dish made of plastic or enamel.

Bon Appetit!