Korean cucumbers are an original appetizer for lovers of spicy dishes. In the season of vegetables, it will be possible to prepare such a spicy culinary masterpiece with minimal financial and time costs. Similar in recipe to classic Korean carrots, fragrant cucumbers will easily decorate a festive or everyday table.
It is necessary
- 1 kg of fresh cucumbers;
- 1 tsp salt;
- 1 PC. large carrots;
- 2 tbsp. l. table vinegar;
- 2 tbsp. l. soy sauce;
- 2 tbsp. l. vegetable oil;
- 1 tbsp. l. sesame seeds;
- 4 cloves of garlic;
- Bowl;
- Grater;
- Pan.
Instructions
Step 1
To cook cucumbers in Korean, you need to wash and peel the cucumbers from the skin, if the fruits of large, young and small cucumbers do not need to be peeled.
Step 2
Cut the cucumbers into small cubes or thin slices. Grate washed and peeled carrots. Fold the Korean recipe blank into a deep bowl and sprinkle with salt on the cucumbers and carrots. Leave the vegetables for 20 minutes.
Step 3
Fry the sesame seeds in a skillet using a little vegetable oil. It is enough to stand the seeds until golden brown, stirring constantly.
Step 4
Pour soy sauce and vinegar into the toasted sesame seeds - this is a Korean-style gherkin dressing. Mix the mixture thoroughly.
Step 5
Pass the garlic cloves through a press and add them to the dressing.
Step 6
Drain the water from the cucumbers and carrots and add the dressing. Stir the Korean cucumbers and place the bowl in the refrigerator for half an hour.
