Korean beef (with vegetables, funchose): recipes with photos

Feet care

Vecha, or cucumber with meat in Korean, could well be an independent dish served as a main dish. But the spiciness, which, in turn, causes appetite, classifies the dish as an appetizer. However, those who are watching their figure should take into account the high calorie content of the dish. After all, among the vegetables there is also meat. Thus, the nutritional value of the snack is higher than that of a simple salad - one hundred and fifty calories. Korean cuisine is very popular in Russia. Since refugees from the DPRK arrived in the country, it has increasingly won the hearts and stomachs of the local population. Korean-style carrots, all kinds of pickles, mushrooms and salads have become frequent guests on Russian tables. Veche is not at all difficult to prepare. In this article we will tell you in detail how to prepare the Korean-style cucumbers with meat salad. For the recipe, supported by photographs and reviews from experienced chefs, see below.

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.

Variations of Korean cucumber salad with meat

Even in their homeland, vechu dishes are prepared differently. There is even a vegetarian version of kimchi (salad) - without meat. You can add some Korean carrots to the composition. Don't forget that in Korea, salads are served with absolutely bland boiled rice. That's why they must be sharp. The classic version of veche involves the addition of chili pepper. But a European can adjust the spiciness of the dish to his taste. Sesame seeds add special piquancy to Korean-style cucumber and meat. But this product can be added as desired. The classic recipe involves using a wok. But if you don’t have one at home, you can use a regular cast iron one by heating it over high heat.

Food preparation

Before you start cooking cucumbers with meat in Korean, the recipe suggests slightly defrosting the beef. When it thaws a little, you should cut the meat along the grain into strips of moderate thickness. In culinary advice you can often find the following comparison in relation to beef tenderloin: like beef stroganoff. We wash the cucumbers thoroughly and dry them. Cut off the ends. Cut lengthwise into halves, and then each into three or four parts. If the cucumber is long, then we also cut it crosswise. Reviews say that cutting vegetables is a crucial moment in preparing a dinner. Pieces that are too thick will not be soaked in the marinade, and thin pieces will not retain their shape and will look like seaweed. The photos will help you get your bearings and you can cut the cucumbers appropriately. The bars should be five to six centimeters long. Place the prepared cucumbers in a deep bowl. Salt them and leave for twenty minutes. Reviews recommend covering the bowl with a plate on which to place something heavy.

Korean-style cucumbers with meat: recipe, stage one

In twenty minutes the vegetable should release juice. Let's strain it out. And add a mixture of peppers, sugar and vinegar essence to the cucumbers. Squeeze the peeled garlic cloves through a press. Mix the cucumbers. We leave them to marinate - this time without oppression, but simply under the lid. Let's move on to other vegetables. If we decide to use chili pepper, we need to chop the pod finely. Peel and chop the onion into half rings. Cut the stalk from the bell pepper and carefully scrape out all the seeds from its inside. Cut the pulp into long strips two centimeters long. Peel the garlic cloves. If we use carrots in the salad “Cucumbers with meat in Korean”, we will prepare that too (about 150 grams). This ingredient must be properly chopped. If Korean carrots are too spicy, reviews recommend not using chili pepper.

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

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.

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.

How to cook cucumbers in Korean?

Each recipe for Korean cucumbers has both its own individuality and general technological aspects, which are decisive for obtaining a snack with an oriental flavor.

The cucumbers are thoroughly washed, dried, cut into longitudinal halves, cubes or chopped into strips.
Vegetable slices are salted and left to separate the juice.
Depending on the recipe, Korean cucumbers are supplemented with garlic, onions, carrots or other ingredients, seasoned with marinade components and left to soak.

Korean-style pickled cucumbers

Korean quick-cooking cucumbers prepared according to this recipe will be an excellent addition to potatoes, other side dishes or meat dishes. Washed fresh fruits can be cut lengthwise into 4 parts or just cut crosswise, without cutting to the end at the stalk of about 1.5 cm.

Ingredients:

cucumbers – 0.5 kg;
carrots – 1 pc.;
coriander and salt - 1 teaspoon each;
sugar and soy sauce - 1 tbsp. spoon;
grape vinegar – 3 tbsp. spoons;
chili pod – 1/3 pcs.;
garlic – 3 cloves;
greenery.

Preparation

Add some salt to the cucumbers and leave in a bowl for 20 minutes.
Grind the carrots, add garlic and chopped chili without seeds and herbs.
Season the vegetables with herbs and spices and mix.
Sliced cucumbers are stuffed with the mixture; those cut completely into slices are simply put together and mixed.
Leave fresh cucumbers in Korean style for 1-2 hours for salting.

Korean cucumbers with meat - recipe

The following recipe is for amateur meat eaters. In this case, Korean-style cucumbers are decorated with meat, which makes the composition more satisfying and nutritious. This dish can complement any meal or serve it at a festive table, where it will take pride of place and look very impressive against the general background.

Ingredients:

cucumbers – 400 g;
beef – 300 g;
garlic – 2 cloves;
bell pepper and onion – 1 pc.;
coriander, red pepper, sugar and salt - 1 teaspoon each;
soy sauce – 4 tbsp. spoons;

Preparation

Cucumbers are cut into cubes, salted, and left for 15-20 minutes.
Frozen beef is chopped into strips and fried in oil.
Add onion, pour in soy sauce, stir.
The liquid is drained from the cucumbers, and the slices are seasoned with sugar, pepper, coriander, garlic, and placed with the meat and onions.
Add bell pepper strips and vinegar.
After 5 minutes, Korean-style cucumbers and meat can be served.

Korean cucumber salad

Another Korean cucumber salad with meat can be prepared by following the recommendations below. As in the previous case, the meat cut into thin strips or slices will need to be fried, after marinating. For ease of slicing, it is preferable to freeze the product a little in the chamber.

Ingredients:

cucumbers – 0.5 kg;
beef or chicken fillet – 0.5 kg;
garlic – 3-4 cloves;
chili pepper – 1/3 pcs.;
onions – 1-2 pcs.;
coriander, ginger, sugar and salt - 1 teaspoon each;
soy sauce – 4 tbsp. spoons;
grape vinegar – 2 tbsp. spoons;
vegetable oil – 4 tbsp. spoons.

Preparation

Sliced cucumbers are salted, allowed to release the juice and transferred to a sieve to remove moisture.
Season the meat to taste and fry in oil, adding onions in the process.
Mix cucumbers, meat with onions, garlic, chili and all the flavorings in a salad bowl and stir.
After 30 minutes you can try.

Korean cucumbers with sesame seeds

Korean-style dishes are incredibly tasty. A special note is added by sesame seeds, which need to be dried a little in a frying pan or in the oven before adding to the dish. As in previous recipes, cucumber slices need to be rid of excess moisture by adding salt and leaving for a while at room conditions.

Ingredients:

cucumbers – 0.5 kg;
garlic – 5 cloves;
starch – 30 g;
onions – 1-2 pcs.;
vegetable oil – 20 ml;
salt and sesame seeds - 1 teaspoon each;
soy sauce – 4 tbsp. spoons;
red pepper - a pinch.

Preparation

Cucumbers that have given up their juice are rinsed and dried.
Crush the slices with starch and mix.
Fry chopped garlic in oil, add cucumbers, fry for 2 minutes.
Add soy sauce, pepper, sesame seeds, fry for 3 minutes.
Ready-made Korean fried cucumbers with soy sauce and sesame seeds are served hot or cold.

Korean cucumber kimchi

If you want to cook and try cucumbers, the following will help you get the most original taste of the delicacy. The necessary components for the marinade, which give that unforgettable taste and piquancy, are fish sauce, red pepper flakes and garlic.

Ingredients:

cucumbers – 1 kg;
garlic – 5 cloves;
green onions - 3 stalks;
onions and carrots - 1 pc.;
water – 1/3 cup;
salt – 2 tbsp. spoons;
sugar and sesame seeds - 1 tbsp. spoon;
fish sauce – 3 tbsp. spoons;
red pepper flakes - ¼ cup or to taste.

Preparation

Cucumbers are cut into slices, salted and left for 30 minutes.
Chop carrots, onions and garlic, add sauce, pepper, sesame seeds and sugar, mix, add water.
Combine spicy vegetables and cucumbers, mix and let soak a little.

Korean cucumber hye - recipe

Another spicy variation of the appetizer on this theme is Korean cucumber hee. The dish is often prepared with the addition of fried pork, beef or chicken. After cutting the meat into strips, you can pre-marinate it using the desired mix of aromatic spices and savory spices.

Ingredients:

cucumbers – 1 kg;
meat – 300 g;
garlic – 2 cloves;
onions – 2 pcs.;
tomato paste – 2 tbsp. spoons;
salt, sugar, wine vinegar - to taste;
cilantro and basil - 0.5 bunches each.

Preparation

Cucumbers are cut into strips, add some salt, and after 15 minutes the juice is drained.
Fry the meat strips with onions, add tomato paste and garlic, heat, stirring, and add to the cucumbers.
Season the mixture to taste and leave to soak for an hour.

Korean spicy cucumbers

Korean cucumbers are a recipe whose spiciness can be adjusted by adding hot pepper. The composition presented below, if the specified proportions are observed, is balanced, tasty, but impressively spicy. If desired, the hot taste can be softened by adding a little oil or reducing the portion of pepper.

Ingredients:

cucumbers – 0.5 kg;
soy sauce and sesame seeds - 1 tbsp. spoon;
garlic – 5 cloves;
onion – 1 pc.;
wine vinegar - 2 tbsp. spoons;
sugar – 1 teaspoon;
ground red hot pepper – 2 teaspoons;
greens - 1 bunch.

Preparation

The salted cucumbers are left to separate the juice, after which the liquid is drained.
Add chopped onions, garlic and herbs, add seasonings and spices.
Mix Korean spicy cucumbers and let them soak for a couple of hours.

Korean cucumbers with mustard

Delicious Korean-style cucumbers with the addition of dry mustard can be prepared in small portions or prepared for future use by placing them in jars along with the marinade and sterilizing for 20 minutes. If desired, the composition can be expanded by adding finely chopped parsley, dill, basil and cilantro.

Ingredients:

cucumbers – 1 kg;
sugar, vegetable oil and vinegar (9%) – 50 g each;
garlic – 4 cloves;
salt – 1 tbsp. spoon;
dry mustard, coriander, black pepper and sugar - 1 teaspoon each.

Preparation

Place the chopped cucumbers in a bowl, add chopped garlic and all the spices, mix and leave for a couple of hours.
The finished snack is served at the table or sterilized in jars and sealed for the winter.

Korean cucumbers for the winter - recipe

Prepared according to the following recipe, a real godsend during the lack of fresh vegetables in the off-season. If desired, you can omit the carrots or replace them with a portion of fresh herbs of your choice. By eliminating red pepper or reducing its quantity, you can significantly reduce the spiciness of the snack.

Recipe

instant Korean cucumbers:

We choose cucumbers for salad that are strong, not overripe, with tender juicy pulp inside without ripened seeds and a thin outer skin. If you find that the variety of your cucumbers has a hard, so-called “old” peel, it is still better to cut it off in a thin layer with a vegetable slicer. It would be a good idea to check if the cucumbers themselves are bitter. We will cut the cucumbers into thin long strips - a typical cutting for all Korean preparations and snacks, but you can choose any cutting method - medium bars or rings. It is advisable not to cut too large so that the cucumbers have time to marinate, otherwise you will need to increase the time of marinating the cucumbers in spices and herbs.

Cut off the thin top layer from the carrots and grate them on a Korean fine grater. Place the vegetables in a large bowl, in which it will be most convenient to mix all the vegetables.

Add thin half rings of onion or white lettuce/red onion to the cucumbers and carrots. Choose onions according to your preferences; onions will give a more “aggressive” taste, while sweet salad varieties of onions will not be too noticeable in the overall taste of the salad.

Mix the vegetables, make a small depression in the center and squeeze the garlic cloves into it.

We move to the stove and put a frying pan with vegetable oil, heat it until “smoky”.

Add sesame seeds and spices to the oil. A little about spices: this can be a full-fledged ready-made set of store-bought seasonings or one you have assembled yourself. As you know, ground coriander, red hot and regular black pepper, paprika, and ginger are considered traditional “Korean” spices. If you take half a teaspoon of each of these spices, you can easily get that same Asian flavor that we love Korean salads for.

We count to 10 (we strongly do not recommend keeping sesame seeds and spices in oil for longer!) and pour the hot oil from the frying pan along with the browned sesame seeds and heated spices directly onto the garlic into the cavity in the vegetables.

Add salt and sugar to taste (if they are not in the ready-made set of spices) and season the Korean cucumbers and carrots with another important ingredient - vinegar.

Next, you can add any chopped herbs, such as parsley and cilantro.

Now the cucumbers must be mixed very thoroughly and all the seasonings, garlic and sesame seeds must be distributed evenly among the vegetables. Lightly crush the cucumbers so that they are in our spicy marinade, and marinate in the lower compartment of the refrigerator for 2-6 hours.

Korean quick-cooking cucumbers are ready!

As you can see, this is not such a labor-intensive process.

And in the end, you get an excellent separate appetizer or a spicy vegetable salad for main courses!

Even if you are not a supporter of Korean cuisine, be sure to try it. Believe me, it is very tasty, as clearly evidenced by the wide variety of recipes.

Crispy, spicy and tangy, pickled cucumbers are a great addition to any summer meal. The technology for their preparation is very similar to the preparation of eggplant or kimchi. To make Korean cucumbers with a piquant taste, spicy and spicy, add a large amount of spices, hot peppers, onions, garlic, carrots, honey, soy sauce, vinegar.

In addition, at any time you can prepare different Korean cucumber salads. delicious Korean quick-cooking cucumbers at home

you will only need 15 minutes of time, and after half an hour you can already taste them. In my opinion, the most delicious recipe is Korean cucumbers with carrots and sesame seeds. I am happy to share with you my favorite recipe that I have been using for a long time.

Ingredients:

Fresh cucumbers – 5-6 pcs.,
Carrots – 1 pc.,
Bell pepper - half,
Garlic – 3-4 cloves,
Spices for Korean carrots – 5 g.,
Apple cider vinegar – 1 tbsp. spoon,
Soy sauce – 2 tbsp. spoons,
Honey – 1 teaspoon,
Sunflower oil – 3 tbsp. spoons,
Sesame seeds – 1 teaspoon

Korean cucumber and meat salad

It is worthy to stand in the center of even the most sophisticated and filled with delights table. The salad turns out incredible, rich and original. By laying out each component in a separate layer, it is possible to create not only a taste contrast, but also real perfection, both visual and taste.

For a Korean salad with meat and cucumbers you need:

300 gr. meat;
300 gr. mushrooms;
200 gr. Korean carrots;
2 large cucumbers;
1 onion head;
20 gr. butter;
180 gr. mayonnaise;
3 gr. salt.

Korean-style salad with cucumbers and meat:

Boil the meat in a saucepan with water and cool without removing it from the broth.
The mushrooms are sorted, washed, the film is removed from the caps and chopped a little.
Peel the onion and chop it into thin slices.
Pour mushrooms and onions into a frying pan, add oil and fry, add a little salt.
Peel the cucumbers and grate them and squeeze them a little.
The meat is finely chopped and placed as the bottom layer in a salad, which must be coated with mayonnaise. The same manipulation is carried out in the future with all products.
Mushrooms and carrots are placed on the meat.
The cucumber layer completes everything.
The salad is cooled in the refrigerator for three hours, and after that is served to guests.

Tip: cucumbers release a huge amount of juice after chopping. It is simply not needed in a salad, so they need to be squeezed well.

Korean cucumbers with onions - recipe

Wash the cucumbers and cut into cubes. Cut the onion into half rings. Pass the garlic through a press. Fry sesame seeds in a dry frying pan. Wash and finely chop the greens. Cut the chili pepper into rings. Place cucumber slices, onions, garlic and chopped herbs in a bowl. In a separate container, mix vegetable oil with soy sauce, sugar, vinegar and spices. Pour the dressing over the cucumbers. Sprinkle them with sesame seeds. Mix all ingredients. – Before using, keep Korean cucumbers in the refrigerator until cool.

Korean-style cucumbers with meat or vecha is a hearty and spicy salad originally from Korea, which is considered both a warm salad and a main dish.

Ingredients:

Beef – 200 gr.,
Cucumbers – 500 gr.,
Ground paprika – 1 teaspoon,
Hot chili pepper – 1/3 pod,
Onions – 1 pc.,
Soy sauce – 3 tbsp. spoons,
Garlic – 2-3 cloves (more is possible),
Sesame oil – 20 ml.

Korean salad with cucumbers and meat

The beauty of this is the absence of mayonnaise, which can be classified as not the most healthy product. In addition, fried meat and spices add a new flavor, unusual, but surprisingly pleasant. The dish turns out rich and at the same time light, surprisingly aromatic. And its preparation is very simple, one might even say primitive. The most difficult thing is frying meat, but this process simply cannot cause difficulties.

For cucumber salad with meat in Korean you need:

350 gr. meat;
2 large cucumbers;
1 onion head;
250 gr. Korean carrots;
25 gr. soy sauce;
20 gr. oils;
3 cloves of garlic;
4 gr. salt;
5 gr. coriander

Korean-style salad with meat and cucumbers:

The cucumbers are first washed. Then they put it on a board and cut it into small cubes. After grinding, add salt and leave for a short time. The juice that has separated is drained, and the cucumbers themselves are carefully squeezed out.
The meat is washed and cut into thin strips. Place in a frying pan, add oil and fry.
The onion is peeled, washed and finely chopped, added to the meat and fried together.
Place the meat and onions in a bowl, add cucumbers, peeled and chopped garlic, soy sauce and coriander, preheated in a frying pan.
They mix everything.
Add ready-made Korean carrots to the mixture and mix all the products with a spoon again.

Tip: You can add many other aromatic spices to this dish. With their help, the salad will become even more piquant and bright. Ground pepper, Provençal herbs, thyme, and oregano are added. Any of the spices that are found in the house can be safely added to the composition. This will only make the snack better.

Ve-Cha salad from meat and cucumbers in Korean style

A bright and impressive mouth-watering salad with just the right combination of flavor notes for a light summer meal.

Ingredients:

Cucumbers – 1 kg
Green onions – 4 stalks
Meat – 300 g
Bell pepper – 1/2 pcs.
Vegetable oil
Onions – 1/2 pcs.
Cilantro – 1 bunch
Hot pepper – 1 pod
Coriander – 1 tsp
Ground red pepper
Soy sauce

Preparation:

Slice cucumbers and bell peppers; mix and add salt.

Fry the chopped meat adding soy sauce and spices.

Korean salad with cucumbers and meat

Without exception, all of the ingredients that contain tomato among the ingredients turn out not only tasty, but also juicy, tender, bright, and aromatic. In this case, the result is an unusual, special dish, because it contains so much freshness and different flavor shades, with the help of which the appetizer becomes unique and refined.

For the Korean cucumber salad with meat you need:

200 gr. Korean carrots;
1 bell pepper;
1 large cucumber;
1 large and dense tomato;
300 gr. smoked meat;
160 gr. mayonnaise;
3 lettuce leaves.

Korean salad with meat and cucumbers:

The meat is laid out on a board and cut into cubes.
The tomato is washed, wiped and cut into small pieces. There is no need to remove the skin from them.
The pepper is peeled from seeds and cut into small cubes.
The cucumber is peeled and cut into small squares.
Pour all the products into a bowl and add Korean carrots to them.
Pour mayonnaise in there and mix the products.
The salad leaves are washed and dried, placed on the bottom of the plate, and the seasoned ingredients are placed on them.

Tip: instead of mayonnaise, you can also use your own homemade sour cream and garlic sauce. The salad turns out to be very original if you use natural yogurt as a dressing.

Instant Korean cucumbers - recipe

Wash the cucumbers. Cut off the ends on both sides. Next, cut the cucumbers crosswise into two parts. Cut each piece into two to four pieces. Place them in a deep bowl.

Using a vegetable peeler, chop the peeled carrots into thin and long strips.

Add to bowl with cucumbers.

Wash the carrots and Bulgarian. Chop the pepper into small cubes.

Transfer to bowl with vegetables.

Add garlic crushed through a garlic press to the cucumbers, carrots and peppers.

Now we will season the cucumbers. Pour in soy sauce.

Add honey.

After this, season the cucumbers with apple cider vinegar. You can also use simple table vinegar.

Add sunflower oil (preferably refined).

Mix cucumbers in Korean style.

Sprinkle them with spices and mix again.

Place the bowl of appetizer in the refrigerator for 30 minutes. After this time, your Korean cucumbers with carrots and sesame seeds

instant cooking will be ready to eat. Place them on a plate, sprinkle with toasted sesame seeds and serve. If you liked this appetizer, you can prepare a much larger quantity next time, because it can be stored in the refrigerator for a week in a tightly closed tray.

Korean cucumber and meat salad

This one is very simple and at the same time extraordinary. There are very few components in the composition. There are enough fingers on one hand to count them, but this is precisely what distinguishes him from many of his kind. Ease of cooking is one of the main positive qualities of any dish. Especially if it also has a delicious taste.

For a Korean salad with cucumbers and meat you need:

200 gr. Korean carrots;
300 gr. meat;
1 large cucumber;
5 large eggs;
140 gr. mayonnaise;
4 gr. salt;
5 gr. pepper

Korean cucumber salad with meat:

The meat is washed and boiled in water. Afterwards, they are in no hurry to take the fillet out of the broth and leave it in it for about twenty minutes. Only then are they pulled out and placed on a board, cut into small pieces or torn into fibers by hand.
Wash the cucumber and remove the skin. Then cut into small cubes.
Boil the eggs and cool. Then peeled and cut into cubes.
Squeeze out excess marinade from carrots and shorten strips.
Place the products in one bowl, add mayonnaise, Korean carrots, salt and pepper, and mix it all.
Infuse in a warm place for about thirty minutes and stir again.

Tip: a simple salad will turn out even more delicious and original if you cook the eggs a little differently. You can beat them, add a little flour and milk and fry thin pancakes in a frying pan. Then cool and cut into strips. This process is a little more complicated and may not even work out the first time, but the taste of the dish changes significantly.

Meat in salads is not uncommon, but a bold combination with Korean carrots and cucumbers is not so common. The peculiarity of these dishes is their incredible taste and simply enchanting aroma. The spices present in carrots add piquant notes and bring out all the flavors to the fullest. And the design of the snack attracts the eye: bright, unusual, sunny and at the same time tender. Without a doubt, there will be those at the table who will not even touch Olivier and Mimosa, but will eat such an easy-to-prepare salad on both cheeks.

We really like cucumbers with meat in Korean - this is an amazingly delicious salad recipe. And some call it simpler, a delicious appetizer of cucumbers with meat, spices, and sweet bell pepper. This wonderful recipe of cucumbers with meat in Korean style, I call the salad “Spicy”.

Be sure to check out these recipes:

Today, I will show you the whole process of preparing a simple, but at the same time, satisfying and almost independent recipe, step by step and with photos. Korean-style salad with meat and cucumbers can easily be called the main dish, so everything in it is in harmony. And even all the advice of nutritionists is followed here. I mean separate meals (meat and vegetables). Great, really!

Korean-style cucumbers with meat will appeal to everyone who loves meat and spicy foods. But, if desired, the spiciness of the dish can be adjusted, so those who do not eat too spicy dishes can also eat this salad. Well, can’t wait to start cooking? Then let's first see what products we need for a Korean salad with meat, cucumbers and sweet peppers.

Description

Korean salad with cucumbers and meat is on the menu not only of Korean restaurants. It is a fairly popular dish in many countries and has many admirers. An incredibly aromatic, satisfying and tasty dish will be an excellent addition to other salads on any holiday table, and can also be suitable as a main course. This is why the recipe for Korean cucumber salad with meat is so popular. Thanks to the content of red hot pepper and a large number of spices, it will be able to conquer even the most demanding gourmet.

If you want your dish to be not only tasty, but also healthy, you need to carefully select ingredients. For example, cucumbers should be selected small and hard, without dents or cracks. The smaller the vegetable, the tastier it is.

It is impossible not to note the obvious benefits of cucumbers for our body. The fact is that 95% of this vegetable consists of water, and it contains useful components that help animal proteins to be better absorbed in the body. Therefore, cucumbers go best with fried meat.

Among other things, these vegetables contain quite a large amount of vitamins, such as vitamins A, C, B1, B2 and vitamin P. As for other useful components, cucumber contains potassium, magnesium, phosphorus, calcium and iron.

Fresh cucumbers can bring the greatest benefit to those people who are susceptible to liver and kidney diseases, as well as obesity. This vegetable will be a good friend in the fight against diseases of the cardiovascular system.

Red pepper, which is also included in this salad, helps digest heavy fatty foods and has a beneficial effect on the stomach in general. If you add this vegetable to meat dishes, it will help neutralize their harmful effects and make the food several times healthier.

Red hot pepper has a very positive effect on hair growth and also strengthens its roots. But it is worth considering the fact that for those people who suffer from high acidity of the stomach, suffer from diabetes mellitus or ulcers and gastritis, eating hot pepper can only do harm.

From all this we can conclude that a Korean salad with fresh meat and cucumbers can be not only tasty, but also healthy. You can easily find all the ingredients for its preparation in your nearest store, and as for the cooking process itself, our recipe with step-by-step photos will help you, following the recommendations of which you can prepare a delicious salad and surprise your guests.

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.

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!

If you are a fan of spicy salads and appetizers, then you will definitely like those prepared in oriental style. This cucumber salad with meat is also called vecha. The preparation technology for this salad is very similar to the preparation technology. The difference is the presence of meat and sweet pepper. Today, there are several dozen different recipes for cucumbers with meat in Korean.

All recipes differ from each other both in the composition of the ingredients and in their proportions, therefore, the taste of each salad will be individual. Today I want to bring to your attention a recipe for cucumbers with meat in Korean style.

, which has taken root in our family. In a nutshell, the salad can be described as hearty, moderately hot and spicy.

Ingredients:

– 200 gr.,
Onions – 1 pc.,
Cucumbers – 3 pcs.,
Bell pepper – 1 pc.,
Garlic – 2-3 cloves,
Spices for Korean carrots - 0.5 teaspoons,
Soy sauce – 3 tbsp. spoons,
Table vinegar – 1 tbsp. spoon,
Sesame grains,
Sunflower oil – 2-3 tbsp. spoons.

Cooking Korean cucumbers with meat

We select the cucumbers, wash them, cut off the ends and soak them in cold water for 40 minutes. Then cut them into large strips. Cut the onion into rings, the pepper into half rings. Chop the garlic. Cut the veal into cubes.

We take a deep container and put our cucumbers there. Salt and leave for half an hour. Pour out the resulting juice. Pepper the cucumbers, season with coriander, add chili sauce, vinegar, sugar and garlic.

Throw the veal into a hot frying pan. As soon as the meat acquires a beautiful brownish tint, you can add onions and peppers to it. Add some salt, pepper and leave to cook for another 20 minutes, remembering to stir. 5 minutes before cooking, pour soy sauce over the meat, reduce the heat and leave to simmer. While hot, throw the meat mixture into the cucumbers and mix. Let stand for 7 minutes. Taste and add salt if necessary. That's all, our Korean cucumbers are ready. The recipe, as you can see, is not at all complicated.

Korean cucumbers with meat - recipe

Wash the pork pulp and dry it with a paper towel(s). Cut the meat into thin strips.

Wash the bell peppers too. Peel the onions. Cut off the ends of the cucumbers. Cut them lengthwise into thin strips.

Cut the sweet pepper into two parts. Remove seeds and stem. Just like cucumbers, cut into strips.

Onions for cucumbers with meat in Korean should be chopped coarsely. Therefore, depending on the size of the bulbs, it can be cut into either half rings or quarter rings.

And place the bell pepper in a deep bowl.

The main ingredients for preparing cucumbers with meat in Korean are ready. You can start frying the meat. Pour some sunflower oil into a hot frying pan. Place pork pieces. Fry the meat, stirring, for 2-3 minutes.

As soon as it turns white, add onion and a pinch of salt. Stir.

Cover with onion, reduce heat and simmer for another 3-4 minutes.

Place the fried meat in a bowl with cucumbers and peppers.

Sprinkle the cucumber and meat salad with Korean carrot spices. If there are no ready-made spices. Use ground black pepper, coriander, curry, turmeric, paprika. Want to get even spicier Korean-style cucumbers with meat? Then at this stage of cooking add a small amount of finely chopped chili pepper to them. The sharp and fiery taste of this salad is guaranteed to you.

Add the garlic that has been passed through the garlic press.

Pour soy sauce into the salad.

At the end of cooking, add table vinegar. Instead of regular table vinegar, you can use rice, grape or apple cider vinegar in this salad.

Korean cucumbers with meat

Just stir and taste.

If the salinity and spiciness of the salad suits you, then put the finished cucumber salad with Korean meat in the refrigerator and let it stand, preferably for 1 hour. Serve delicious cucumbers in oriental style, sprinkled with sesame seeds. For a side dish, it is best to boil steamed long-grain rice. Enjoy your meal. I will be glad if you liked this Korean salad recipe and will find it useful in the future.

Steaks with crispy rice and pickled cucumbers, Korean style

This Korean dish features steaks in a sweet and salty mixture of soy sauce and rice vinegar, accompanied by crispy rice and cucumbers marinated with a spicy kimchi flavor.

Ingredients:

Soy sauce
Rice wine vinegar - 2 tbsp.
Steaks - 2 pcs.
Jasmine rice – 140 g
Sesame oil - 1/2 tbsp.
Cucumber - 1 pc.
Kimchi spice mixture - 1 tsp.
Shallot – 1 pc.
Garlic - 2 cloves
Sugar
Roasted sesame seeds - 2 tsp.
Rapeseed oil

Preparation:

In a large shallow bowl or resealable plastic bag, combine soy sauce, half the rice wine vinegar, sesame oil and spices. Marinate steaks in this mixture for 10 minutes.

Cut the cucumber in half lengthwise, then cut crosswise. Place in a bowl with the kimchi spice mixture, remaining vinegar, and salt; mix. Set aside to marinate.

Trim and discard the scallion root and slice thinly. Chop the garlic.

Remove steaks from marinade. Fry them in a frying pan. After cooking, remove them and leave the pan on the fire, adding oil.

Add rice to the pan. Cook for 4 minutes.

Mix the chopped meat with sugar, garlic, and the remaining marinade. Stir the dish in sesame seeds.

Divide rice between shallow bowls; Place meat and cucumbers on top.