Korean-style cucumbers
Origin of the recipe
Spicy Korean appetizers are loved and appreciated not only in the East but all over the world. Their recipes are no secret, so there's no need to rush to the market; these appetizers are easy to make at home. Korean cucumbers aren't as well-known as carrots or eggplants, but they're a delicious dish, both spicy and refreshing.
What do you need for cooking?
Ingredients
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Salt
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Garlic
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Vegetable oil
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Carrot
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Cucumber
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Paprika
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Vinegar 9%
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Soy sauce
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Hot chili pepper
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Green onions
Kitchen utensils
- Knife
- Board
- Bowl
- Korean carrot grater
- Saucepan
Step-by-step recipe
Step 1:
Cut off the ends of the cucumbers.
Step 2:
Cut the cucumbers into short cylinders.
Step 3:
Cut each cylinder in half lengthwise, then into stick-shaped segments, 4-5 from each half. Place them in a bowl.
Step 4:
Wash and peel the carrots. Grate them using a Korean grater and add them to the bowl with the cucumbers.
Step 5:
Coarsely chop the green onions and add to the other vegetables.
Step 6:
Finely chop the garlic and place in a bowl.
Step 7:
Chop the hot pepper.
Step 8:
Heat vegetable oil in a saucepan.
Step 9:
When the oil is hot, add paprika and hot pepper, stir and pour over the vegetables.
Step 10:
Add salt, soy sauce and vinegar. Stir.
Step 11:
Place in the refrigerator for several hours.
Cooking tips
The cucumber should be long, it is not bitter and has a more uniform flavor.
The white part of the onion feathers can be cut lengthwise to ensure the onion density is uniform.
You can use a decorative knife to slice cucumbers. This will make the dish more attractive and will coat more of the cucumber with the spices.
