Korean-style meat with cucumbers. recipe with step by step photos

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Prepared by: Arina Volskaya

11/18/2016 Cooking time: 4 hours 0 minutes

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If you're a fan of Korean-inspired dishes, you'll love this salad or appetizer. Unusual, tasty and can be prepared in advance, this will make the dish even tastier. Guests will be delighted!

Korean spicy chicken with cucumber

Add a little Korean flair to your everyday cooking with this exotic salad for a different taste experience.

Ingredients:

Chicken tenderloins – 500 g
Green onions – 3 pcs.
Soy sauce – 2 tbsp.
Garlic - 2 cloves
Korean hot pepper paste – 30 ml
Brown sugar – 2 tbsp.
Honey – 2 tbsp.
Sesame oil – 1 tbsp.
Rice wine vinegar – 1 tbsp.
Cucumber – 2 pcs.
Chili pepper – 1 pc.
Coriander leaves – 30 g
Powdered sugar

Preparation:

For the marinade: Place the onion, garlic, soy, hot pepper paste, sugar, honey, oil and half the rice wine vinegar in a food processor. Mix. Season.

Place the shredded chicken in a large ziplock bag and cover with some of the marinade. Place in the refrigerator for 20 minutes.

Place the chopped cucumber, chilli, spring onions and coriander in a bowl. Combine remaining rice wine vinegar and sugar and drizzle over vegetables; stir and set aside.

Remove chicken from marinade. Fry.

Mix chicken with cucumber salad. Serve with brown rice. If desired, sprinkle the chicken with sesame seeds and onions.

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Salad "Delight" vitamin

This recipe for “Delight” salad can be called one of the most different from the classic recipe. It contains exclusively boiled vegetables.

Ingredients:

Potatoes - 5 pcs.
Beets - 4 pcs.
Carrots - 4 pcs.
Onions - 2 pcs.
Walnut - 250 gr.
Mayonnaise - 300 gr.
Salt and pepper to taste

Preparation:

Boil potatoes, carrots and beets until fully cooked, peel and grate on a coarse grater.

Place prepared vegetables in layers on a wide shallow plate.

The first layer is potatoes;
The second layer is finely chopped onions;
The third layer is chopped walnuts;
The fourth layer is beets;
The fifth layer is carrots.

We coat each layer except the last with mayonnaise.

The first and fourth layers can be salted and peppered.

If desired, the surface of the salad can be decorated with the remnants of vegetables that remain after preparing the salad.

How to cook fresh Korean cucumbers with herbs without carrots.

This is a pretty original recipe. Here cucumbers are stuffed with herbs and garlic. They are soaked from the inside with salt, dill and other aromatic additives. The result is a lightly salted, savory appetizer.

Ingredients:

cucumbers - 20 pcs. average
onions - 0.5 pcs.
garlic - 5 cloves
dill, parsley, green onions - a small bunch each
sunflower oil - 3 tbsp.
soy sauce - 1.5 tbsp.
rice vinegar - 1 tbsp.
salt

Preparation:

1. Wash the cucumbers and cut each fruit lengthwise twice crosswise. Do not cut all the way; the vegetable should open up.

2.Grate each cucumber generously, sparingly, with coarse salt, both inside and outside. Place them in a container (place large specimens on the bottom and smaller ones on top). Cover with a lid and leave at room temperature for 2 hours. During this time, the greens will become like lightly salted ones.

3.After the time is up, rinse the vegetables with water to remove all excess salt. Place the fruits in a deep container, cut sides down, to drain excess water.

4.Prepare the filling. Chop the greens (you can use any you like) very finely. Do the same with onions and garlic. Place all these ingredients in a deep bowl.

5.Add salt (about 1 heaped teaspoon), vegetable oil (you can use any), soy sauce and rice vinegar (or other) to the greens.

6. Stir the filling and masher it so that the greens release their juice and the whole mass becomes like a paste.

7.Take one cucumber, put a tablespoon of filling inside, spread it and press. Stuff all the fruits in this way and place them in a container, pressing them tightly together. It's okay if some greenery gets out of the cracks.

8.If there is any filling left, simply spread it on top of the cucumbers. Next, cover with a lid and place in the refrigerator to soak for 1-2 hours.

9. A delicious snack is ready! It will be saturated with essential oils of suppressed garlic, dill, and parsley. Bon appetit!

Ingredients

Not all “exotic” dishes require overseas delicacies for preparation. Vecha, for example, contains exclusively familiar ingredients that can be bought in any supermarket or market. The name of the dish - “Cucumber with meat in Korean” - already tells us about the main component. We will need a kilogram of green vegetables. It is better to take oblong cucumbers with smooth skin. According to reviews, they produce more juice and do not require cleaning. By meat, the recipe means beef. It should be boneless. You will need four hundred grams of beef pulp. We will also need the following products: two cloves of garlic, an onion, a mixture of black and hot red peppers (teaspoon), the same amount of vinegar essence and salt, a pinch of sugar, one bell pepper (preferably yellow or red), two soup spoons of soy sauce and a little vegetable oil.

Features of Korean cuisine

Korean dishes have a stronger taste than European ones. Hot sauces, used in large quantities in Far Eastern dishes, make it possible to keep food fresh longer without subjecting it to heavy heat treatment. This allows you to preserve a large amount of valuable vitamins and microelements. East Asian seasonings, such as red and yellow grain miso paste, soy sauce, anchovy fish sauce, rice vinegar and many others, are widely used for pickling vegetables, fish and meat, and as a seasoning for various dishes, including including such as the Korean Meat salad. Koreans often use dog meat for food. This tradition is not typical for us. However, Koreans are happy to cook dishes from both pork and beef.

Kamdy Rice Ale

My older brothers gave me camdy when I was four years old. When we lived in Tashkent, my grandmother had a forty-liter can of rice drink in her barn. The boiled rice that remained after meals was sent to this can every day, and ground wheat, a little sugar and a little yeast were added there. Grandmother filled it all with water and closed it. In 3-4 days the rice ale was ready. I remember that there was always a pumpkin ladle on the can. My grandfather regularly went into the barn and rattled his ladle there. And my brothers once said to me: “Do you want lemonade?” And I drank this “lemonade” and got drunk, walked around the yard staggering and sang songs. There are definitely four degrees in Camdy.

In K-Town, Alexander is still mixing soft drinks. The only exception is Kamdi Rice Ale.

With carrots and other vegetables

This is a delicious snack in a sweet and sour sauce. This option will appeal to those who really like spicy food. Vegetables with a touch of piquancy are suitable for both holidays and everyday life, as a side dish for ordinary everyday main courses, as well as barbecue and chicken. Adjust the sharpness yourself.

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Main cast:

Ingredients Servings: –+4

Small tomatoes kg
Chili pepper 2-3 pieces
Onions kg
Cucumber 1 kg
Zucchini 1 kg
Garlic 1 head
Salt 15 g
Granulated sugar 45 g
Carrots kg
Ground red pepper 8 g
Wine vinegar 150 ml

Per serving Calories: 45 kcal

Proteins: 1.3 g

Fat: 2.8 g

Carbohydrates: 4.7 g

Steps 4 hours. 0 min.Print

We wash the cucumbers in water and cut them into not very thin circles. Place in a large enameled container.
Cut the zucchini into slices. It is better to take young vegetables, cut them with skin and seeds; overripe ones will not be as tasty.
Cut small tomatoes in half, removing the seal around the stem.
Peel the carrots. Cut into thin slices. Simply cut the garlic into pieces.
Green chili - large rings with seeds and all the insides.
Peel the onion in half and cut it into half rings. It’s better not to grind it so that it doesn’t boil over later.
We put all the ingredients in one container, add salt, pepper, and sugar. It is better to immediately put on rubber gloves to thoroughly mix all the vegetables. We mash them slightly, like cabbage. Close and place the weight on top. Let them marinate like this for three hours. During this period, the brine - vegetable juice - appears.
Now pour everything into a deep saucepan, if you marinated in it, add vinegar and wait for it to boil over maximum heat. Boil for five minutes, covering with a lid.
For this salad, it is better to take 500 gram or liter jars, it’s more convenient. The container must be sterilized in advance. Place the hot mixture in jars; the vegetables should be covered with juice. Cover with something so that they cool on their own. We send it to the cellar. It is better to store at a temperature range from +1 to +12 degrees. In winter we enjoy an excellent delicacy.

As you can see, there are a lot of the most delicious recipes for quick-cooking Korean cucumbers for the winter. Canning always helps out in cold weather, and a quick vegetable salad will be an excellent addition to any table.

Stage two

A special wok pan is the ideal utensil for preparing the “Korean-style Cucumbers with Meat” salad. At its bottom the middle is thin, and closer to the sides it thickens. This is to ensure that different foods have different frying temperatures. You need to cook in a wok over very high heat. But you can also use a regular cast iron frying pan. In this case, the frying time goes by seconds. Heat up the frying pan. Pour in sunflower (or other vegetable) oil and add chili. Fry it for fifteen seconds. The contents of the dish will emit a strong aroma. Lay out the chopped onion. Fry until golden brown. If you're thinking of using Korean carrots, now is the time to put them in the pan. After a minute, add the beef to the wok. Fry over high heat for three minutes, stirring constantly. Reviews report that the meat should not be covered with a crust, since in this case it will not be able to properly combine with other salad ingredients. The result is a dish called “Beef Stroganoff with a vegetable side dish.” Add soy sauce and fry for another two minutes. Add bell pepper cut into strips. Let it simmer for two to three minutes. Turn off the heat and let the contents of the pan cool slightly.

Without sterilization

Many people don’t like to sterilize canned food or simply don’t have enough time for it. In this case, use this recipe.

Let's prepare:

3 kg of cucumbers;
0.6 kg carrots;
7 cloves of garlic;
160 ml vinegar;
150 g sugar;
salt;
10 g paprika;
400 ml sunflower oils;
1 teaspoon each l. coriander and hot pepper.

Wash the fruits, cut off the peel if necessary. Cut off the edges. Grind on a grater; there are special “Korean” ones for this. The salad looks more impressive in stripes. Wash the carrots, peel them and also rub them into strips almost the entire length. Peel the garlic and press it through a garlic press. Place all components into one enamel pan or deep cup. Pour in oil and vinegar. Mix everything and set for 10-15 minutes. Now add the indicated seasonings, salt and sugar. Stir and leave to stand for about 4 hours, during which time we stir it periodically so that everything marinates evenly. At this time, you can start banking. To do this, wash them with soda, rinse well, and boil the lids. If you wish, you can use your own sterilization options. When everything is marinated, put the pan on low heat. Vegetables should be thoroughly heated. After the mixture boils, cook it for about five minutes, remembering to stir so that nothing burns. Divide the prepared salad into jars, add the marinade remaining in the pan. Roll up the lids with a seaming wrench

We check that it is sealed, it is important that there is no air in the jars. Place neck down and wrap warmly

After cooling, put it in the basement, cellar or any other cool, dark place. If you make only 1 kg, reduce the amount of other components by 3 times.

Korean cucumbers for the winter recipe with seasoning for Korean carrots

If you are on the list of fans of this salad, then you can simply take it and prepare it even for future use during the winter cold. It takes very little time to prepare. The ingredients are almost the same as those required for an instant dish. Their quantity can be increased or decreased if necessary, for example, by 4 kg.

The composition is as follows:

2 kg of cucumbers;
kg carrots;
2 garlic heads;
125 ml grows. oil and the same amount of regular vinegar;
2 table. l. salt;
1 table. l. Korean seasonings;
2 table. l. Sahara.

If you want a crispy snack, you need to fill the vegetables with water in advance and let them sit for about twelve hours. Then they will turn bright green. We wash them, cut off the ends, cut them crosswise into 2 parts, these halves into 2 more, and if the pieces are thick, then cut them in half. We wash the carrots and peel them. Cut into strips or three on a coarse grater.
This preparation uses a lot of garlic. So we clean 2 heads and grind them in any way that is more convenient. Combine sugar, salt, vinegar, garlic, seasoning and oil in a cup. Combine the marinade with vegetables. Mix everything thoroughly, put a lid on top and put it in the refrigerator, let it stand for several hours, if there is enough time, it’s better even for 12 so that more juice appears.
After a while, mix the appetizer, put it in jars, washed in advance, and fill it with the remaining juice. Place a wide and deep saucepan on the stove and place a towel on the bottom. Place the jars here and pour cold water almost to the top. Cover the jars with lids. We wait for the liquid to boil and sterilize for about twenty minutes. Then we roll it up and turn the jars over. We wait for it to cool down and put it in the cellar. In winter, we enjoy this crunchy, sweet and aromatic snack.

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The final stage of preparation

Combine the cucumber, strained from the marinade, with the meat, Korean style. Squeeze two cloves of garlic through a press. Add soy sauce and salt to taste. Sprinkle with toasted sesame seeds. Mix. We adjust the taste by adding salt or sugar, adding vinegar. When the salad has cooled completely, put it in the refrigerator. Before serving, sprinkle with finely chopped fresh cilantro. Separately, place on the table a dish with steamed rice or other Korean dishes.

In cucumber salads with Korean meat, absolutely any fillet can be used, be it pork tenderloin or regular chicken breast, but in any case the result will be stunning. Cucumbers can be added not only fresh, but also pickled. Depending on the choice, it will acquire a certain flavor, either delicately spicy, with a pleasant sourness, or sweetish, delicate. In any case, the Korean carrot itself adds its own flavor, spicy, piquant, but refined. With such a combination of products, it’s no wonder you get an amazing snack that amazes everyone not only with its taste and aroma, but also with its appearance.

The presented recipe for cucumbers with meat in a Korean salad uses pickled cucumbers and tender boiled meat. The combination is not just successful, but one of the best known today. The result is a surprisingly satisfying, tender and at the same time spicy dish with amazing spiciness, capable of surprising even the most picky eaters with its delights.

For a salad of meat with cucumbers in Korean you need:

300 g meat;
2 medium pickled cucumbers;
5 large eggs;
100 gr. cheese;
100 gr. Korean carrots;
30 gr. green onions;
160 gr. mayonnaise.

Korean cucumber salad with meat:

The meat is washed and boiled in water with the addition of spices. After cooking in broth, cool and cut into small pieces.
Cucumbers are cut according to the same principle as fillets.
The eggs are boiled, then cooled in cold water. Next, peel and grate the white and yolk separately. Leave 2 eggs whole, they will be needed for decoration.
The carrots are also chopped a little in Korean.
Take a grater with small holes and grate the cheese on it.
Lay out the following layers in a prepared salad bowl: meat, Korean carrots, cucumbers, whites, cheese and yolks. Each component must be coated with mayonnaise.
Finely chop the washed green onions and sprinkle on the Korean cucumber and meat salad, garnish with egg slices.

Tip: Korean carrots must be chopped. The root vegetable should not stand out among other products, but be, as it were, one with them. And eating long carrot strips is inconvenient.

With meat

This is a very popular and perhaps the most delicious recipe for everyone's favorite Korean salad.

Have to take:

400 g beef fillet;
4-5 cucumbers;
1 pepper;
1 onion;
2 garlic cloves;
tea l. ground red pepper;
0.5 tsp. l. Sahara;
4 table. l. vegetable butter and the same amount of soy sauce;
2 table. l. vinegar;
ground coriander, salt to taste.

First, cut the cucumbers into strips, the length should be about five cm. Throw them into a cup, add some salt and let them steep for 20 minutes. We also cut the pepper and meat into strips. By the way, the fillet is easier to cut if it is still slightly frozen. Onion - in half rings. Drain the cucumber juice, squeeze the vegetables a little, add all the spices, add chopped garlic.

Heat vegetable oil over high heat and fry the meat. When it turns brown, add onion and soy sauce to it. Stir and sauté for another two minutes. Add the resulting frying to the other ingredients, add sweet pepper and vinegar. Let it sit for five minutes and stir. You can try it right away, but it’s better to let the salad sit for half an hour. It turns out juicy and spicy.

Calorie content of foods possible in the dish

Onion – 41 kcal/100g
Fresh cucumbers – 15 kcal/100g
Beef – brisket – 217 kcal/100g
Beef – shoulder – 137 kcal/100g
Beef – lean roast – 200 kcal/100g
Beef – sirloin – 380 kcal/100g
Beef – ham – 104 kcal/100g
Beef – ribs – 233 kcal/100g
Beef tail – 184 kcal/100g
Fatty beef – 171 kcal/100g
Lean beef – 158 kcal/100g
Corned beef – 216 kcal/100g
Rendered beef fat – 871 kcal/100g
Boiled ham – 269 kcal/100g
Sweet pepper – 27 kcal/100g
Garlic – 143 kcal/100g
Soy sauce – 51 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Wine vinegar (3%) – 9 kcal/100g
Vinegar – 11 kcal/100g
Vinegar 9% – 11 kcal/100g
Balsamic vinegar – 88 kcal/100g
Apple vinegar – 14 kcal/100g
Vegetable oil – 873 kcal/100g
Salt – 0 kcal/100g
Ground red pepper – 318 kcal/100g
Ground coriander – 25 kcal/100g

Calorie content of foods: Beef, Cucumbers, Bell peppers, Onions, Garlic, Ground red pepper, Sugar, Vegetable oil, Salt, Soy sauce, Vinegar, Ground coriander

Korean cucumbers with meat step by step recipe

Products used:

meat (beef, veal, pork, poultry) - 500 gr.,
cucumber (long) - 1 pc.,
bell pepper (red) - 1 pc.,
onions (medium) - 2 pcs.,
garlic - 5 cloves,
Chili pepper - 1 pc.,
soy sauce - 6 tbsp. l.,
vinegar 6% - 3 tbsp. l.,
coriander (ground) - 1 tsp,
salt - to taste,
vegetable oil - for frying.

How to cook cucumbers with meat in Korean according to a recipe with photos:

The main product of Korean cucumber salad is, of course, meat. In this recipe you can use any meat, both beef, veal, pork, and poultry (chicken, turkey), etc. Take lean pieces, wash, dry, cut into thin strips. Let's set it aside for now.

Wash the cucumber (large) and dry it. First, cut into pieces 4-5 centimeters long, then into cubes, put in a dish.

Pour in a pinch of salt, stir, and also leave aside for about half an hour.

In the meantime, you and I will prepare the remaining components of the salad with cucumbers and Korean meat. We clean the onions, wash them, cut them into half rings, and move them aside.

Bell peppers also need to be washed, removed from seeds, membranes and cut into strips.

We're done with the vegetables, let's start frying the meat. Pour vegetable oil into a frying pan and add meat. At the initial stage, fry it over high heat until all the liquid has evaporated, and do not forget to stir.

While the meat is fried, we will return to our cucumbers. All liquid (or juice from the cucumber) must be drained. You can drain it wherever you want, into a bowl or sink, we won’t need it anymore.

Add coriander and two finely chopped garlic cloves. Garlic can be passed through a press, or grated.

Next, finely chop the chili pepper. If you don't like it too spicy, add half a pepper. And, if you clear it of seeds, the pungency will be even less. Here, it all depends on your love for spicy food.

Mix the cucumbers and spices well. By the way, if you don’t have fresh chili pepper at the moment, you can replace it with 0.5 tsp. ground pepper.

Meanwhile, all the liquid has evaporated from the meat, add the onion to the pan, add a little more vegetable oil, stir, and reduce the heat to medium.

Close the lid and continue to fry until the onion becomes soft, remembering to stir.

As soon as the onion has become soft, add soy sauce, the remaining chopped three cloves of garlic, and sweet pepper to the meat in the frying pan. Mix everything quickly and turn off the heat.

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Immediately transfer the hot meat with onions and sweet peppers into a dish with cucumbers, mix lightly, add vinegar, and only after that, mix everything thoroughly again. Let it sit for 5 minutes and taste, adding what you are missing. If it’s salty, add some salt, if it’s spicy, add pepper (garlic), add what you think is necessary.

That's all, cucumbers with meat in Korean, or a delicious appetizer of cucumbers with meat and sweet pepper in Korean, ready! You can eat the salad either warm or cold.

It turned out delicious, we have a salad with meat, cucumbers and sweet peppers. Fragrant, colorful, filling, juicy, and very easy to prepare. It will decorate the table, not only on an ordinary day, but also on a holiday, with its bright appearance and unique taste.

Be sure to make and treat your family with this miracle salad. And with step-by-step actions and photos, it won’t be difficult for you to prepare it. Bon appetit!

Simple salad "Delight"

To prepare the “Delight” salad according to a simple recipe, you will need the bare minimum set of ingredients. It is very simple and quick to prepare. “Delight” salad is the best option for a snack between main meals.

Ingredients:

Chicken fillet - 500 gr.
Champignon mushrooms - 500 gr.
Fresh tomato - 2 pcs.
Fresh cucumber - 2 pcs.
Mayonnaise - 250 gr.

Preparation:

Wash, boil in salted water and chop the chicken.
Wash, coarsely chop and fry the mushrooms.
Wash, peel and cut into cubes the tomatoes and cucumbers.
Mix all ingredients and season with mayonnaise.
It is important that the cucumbers used in the salad do not taste bitter

If cucumbers are still bitter, then you can correct the situation very simply. Cucumbers should be soaked in sweetened milk for five minutes.

With carrots

We offer you an interesting and original appetizer that looks impressive on the table. It is slightly spicy, appetizing and tasty.

Let's prepare:

8-10 cucumbers;
large carrots;
10 g onion feathers;
2 garlic cloves;
1 table each. l. sugar, sunflower oil, toasted sesame seeds, soy sauce and apple cider vinegar.

We cut young strong cucumbers into crosses, not reaching the end. Add some salt to the middle. Let's start with the filling. Finely chop the onion, throw it into a bowl, grate the carrots here, and chop the garlic. Add the remaining ingredients, heat the oil well and add to the filling. Mix everything. Now we stuff the cucumbers, put them in the refrigerator for an hour, and then try the bright and rich taste.

Korean chicken with parsley and cucumbers

This hearty dinner salad is a powerhouse of protein thanks to chicken, chickpeas, and edamame.

Ingredients:

Parsley leaves – 50 g
Pine nuts – 500 g
Parmesan cheese, grated – 70 g
Garlic – clove
Grilled chicken – 400 g
Olive oil
Cooked edamame – 100 g
Chickpeas, cooked – 100 g
Cucumber – 200 g
Arugula – 100 g

Preparation:

Make pesto: Combine parsley, spinach, lemon juice, pine nuts, cheese, garlic and spices in a food processor; beat for about a minute. Add oil; beat for about another minute.

Combine chopped chicken, edamame, chickpeas and chopped cucumber in a large bowl. Add pesto; mix with arugula.