Korean-style cucumbers with sesame seeds: 8 step-by-step recipes with photos

In addition to classic recipes for pickled and pickled cucumbers, there are a large number of different recipes for how to quickly and unusually prepare these vegetables. Korean-style cucumbers with sesame seeds for the winter are a slightly unusual, but very tasty appetizer that can be either an independent dish or an excellent addition to meat.

Secrets of cooking Korean cucumbers with sesame seeds

The success of almost any dish largely depends on the correct choice of ingredients and their preliminary preparation. There are several recommendations from experienced housewives that will be useful when preparing cucumbers in Korean:

• Only fresh, firm vegetables should be used; limp and soft ones will spoil the taste of the snack;
• if we are talking about preparing salads for the winter, then it is better to choose pickling varieties of cucumbers that have thinner and more delicate skin;
• small or medium-sized fruits are perfect for preparations; overgrown fruits should not be used, this is especially true for recipes that call for cutting into cubes;
• the fruits must first be carefully washed, cleaned of dirt and dried on a paper towel;
• For preparations for the winter, glassware is suitable - jars of various sizes with plastic lids; such containers will preserve snacks well and will not affect the taste of the dish itself.

Following these simple rules will allow you to prepare delicious snacks that can be stored for a long time.

Classic Korean cucumber salad with sesame seeds

This is an easy-to-prepare dish that will delight you with its unusual piquant taste and attractive appearance. To prepare the dish according to the classic recipe, the following products are used:

• 9-10 cucumbers;
• 1-2 carrots;
• 30 g sugar;
• 15 g salt;
• 1 tsp. black or red pepper;
• 1 tsp. Korean seasonings;
• 70 ml table vinegar (9%);
• 70 ml olive oil;
• 30 g sesame seeds.

Preparation:

1. Wash the cucumbers, dry them and cut them into cubes 6-7 cm long.
2. Rinse the carrots, peel, dry and grate on a coarse grater or a special slicer.
3. Place vegetables in a deep plate.
   
4. In a separate cup, mix vinegar and all spices.
5. Pour the resulting mixture over the vegetables.
6. Place a frying pan with oil on the fire, add sesame seeds, stir and fry for 1-2 minutes.
   
7. Pour oil over vegetables.
8. Cover the salad with a lid or film and let it soak for at least 3-4 hours.
   

This salad can be eaten plain or used as a side dish.

Korean cucumbers with garlic and sesame seeds

A very common option is Korean cucumbers with garlic and sesame seeds. This appetizer is suitable for both a regular family dinner and for treating guests. For this dish you need to take the following ingredients:

• 4-5 cucumbers;
• 150 g carrots;
• ½ head of garlic;
• 1 tbsp. l. granulated sugar;
• 1 tsp. salt:
• 140 ml 9% vinegar;
• 75 ml olive oil;
• 1 tbsp. l. sesame seeds;
• 1 tsp. spices "Korean style".

Cooking process:

1. Wash the vegetables, dry them, peel the carrots.
2. Cut the cucumbers into thin slices and the carrots into strips (it’s most convenient to use a special slicer for this).
   
3. Combine vegetables and place in a deep container.
4. In a separate bowl, mix vinegar, salt, sugar, seasoning and chopped garlic, and leave to brew for half an hour.
5. Mix heated oil with sesame seeds and pour into the marinade.
6. Season the cucumbers and carrots with marinade and leave covered for at least an hour.
   

Korean cucumbers with soy sauce and sesame seeds

Spicy but extremely tasty salad - Korean cucumbers with sesame seeds and soy sauce. To do this you will need:

• 8-9 cucumbers;
• 20 g salt;
• 25 g sesame seeds;
• 20 g ground red pepper;
• 3 cloves of garlic;
• 40 ml soy sauce;
• 40 ml sunflower or olive oil.

Step by step recipe:

1. Wash and dry the cucumbers, cut them into small strips or slices.
   
2. Place the chopped fruits in a deep container and sprinkle with salt, mix and leave for 15-20 minutes to form juice.
3. Drain the resulting juice and add soy sauce, salt and pepper.
   
4. Heat oil in a saucepan, add sesame seeds, stir and fry for a couple of minutes.
5. Pour oil into cucumbers and sprinkle with finely chopped garlic.
6. Move the container wrapped in cling film to a cool place. After 2 hours, the cucumbers can be eaten.
   

How to cook Korean cucumbers with sesame and coriander

To make Korean cucumbers with sesame seeds, you can use a variety of spices that will give the dish a new flavor. One option is to add coriander.

Ingredients:

• 1 kg of cucumbers;
• 2 carrots;
• 40 g granulated sugar;
• 20 g salt;
• 40 ml soy sauce;
• 10 g coriander;
• 40 ml 9% vinegar;
• half a glass of sunflower or olive oil;
• 1 tbsp. l. sesame;
• 3 cloves of garlic;
• 5 g each of ground black and red pepper.

Cooking method:

1. Rinse the carrots, peel and finely chop or grate on a coarse grater. Pour 1 tsp into it. salt and sugar, mix, mash a little and set aside for 20-25 minutes.
   
2. Wash the cucumbers, dry them, cut them into small cubes or rings. Add salt, stir and leave for 15-20 minutes until the juice appears.
3. Drain the juice from the cucumbers, combine them with carrots, add granulated sugar and finely chopped garlic to the vegetable mixture.
   
4. Heat vegetable oil over a fire, add pepper, coriander and sesame seeds and keep on the stove for 1-2 minutes. Pour mixture over vegetables.
5. Pour in vinegar and soy sauce, stir, cover the pan tightly and place in a cool place for an hour.

Kimchi cucumbers: Korean recipe with sesame seeds

Cucumber kimchi is a type of traditional Korean salad made from cabbage. The classic recipe calls for pickling vegetables for several days. But there is a faster option when you can try the appetizer on the day of preparation.

For cucumber kimchi you need the following ingredients:

• 8-10 pcs. small cucumbers;
• 1 PC. carrots;
• 1 PC. onions;
• 60 ml soy sauce;
• 2 tsp. salt;
• 1 tsp. granulated sugar;
• 1 tsp. ground red pepper (or chopped hot pepper);
• 1 tbsp. l. paprika;
• 25 g sesame seeds.

Cooking process:

1. Wash the cucumbers, dry them and make cuts, as if cutting them into 4 parts, but not cutting 1 cm to the end. Salt the top and inside and set aside for 15-20 minutes.
   
2. Prepare the vegetables: chop the onion into half rings, the carrots into thin strips (optionally, grate them on a coarse grater), finely chop the garlic, and then mix them.
3. Combine soy sauce with sugar, pepper, paprika and sesame seeds. Add to vegetable mixture.
4. Drain the resulting juice from the cucumbers and carefully fill with the vegetable mixture.
5. Sprinkle some sesame seeds and pepper on top.
   

How to roll cucumbers with sesame seeds in Korean for the winter

You can enjoy Korean-style cucumbers right away, but it’s also a good idea to seal them in jars for the winter. To make the preparations, you need to prepare the salad according to the recipe you like. For one of the classic options you need to take:

• 8 cucumbers;
• 2 carrots;
• 50 g granulated sugar;
• 20 g salt;
• 1 tsp. ground pepper;
• 2 cloves of garlic;
• 1 tsp. Korean seasonings;
• 70 ml 9% vinegar;
• 70 ml sunflower or olive oil;
• 30 g sesame seeds.

Cooking method:

1. Wash the vegetables, peel the carrots and chop everything finely.
   
2. Place the vegetables in a high-sided bowl, add vinegar, salt and spices and mix thoroughly.
3. Heat sunflower or olive oil in a saucepan and add sesame seeds. Pour into vegetable mixture.
4. Add chopped garlic to the vegetables, stir and leave to marinate for a couple of hours at room temperature.
   
5. Transfer the salad into prepared glass jars and pour over the marinade formed during infusion.
6. Place sterile lids on the jars without screwing them on. Place the jars in a wide saucepan with water and put on fire.
7. After boiling water, sterilize over moderate heat for 15-30 minutes (time depends on the volume of the jars).
   
8. Remove the jars from the water, screw the lids on tightly, turn them upside down and wrap them in something warm.
9. After the jars have cooled, they can be moved to a cool, dark place.

You can try Korean-style spicy cucumbers in just a month.

Korean cucumbers with sesame seeds and soy sauce for the winter

Another unusual winter salad is Korean cucumbers with sesame seeds and soy sauce. Need to take:

• 8-9 cucumbers;
• 1 tbsp. l. salt;
• 2-3 cloves of garlic;
• 80 ml soy sauce;
• 80 ml 9% vinegar;
• 80 ml vegetable oil;
• 1 tbsp. l. sesame seeds.

Step by step recipe:

1. Rinse the cucumbers. Pour into a large saucepan or basin and fill with water. Leave for 1 hour.
   
2. Drain the water, trim the ends of the cucumbers and cut into small cubes.
3. Sprinkle the vegetables with salt, shake and leave for half an hour.
4. Drain the resulting juice from the cucumbers.
5. Combine vinegar with soy sauce, add chopped garlic. Pour the resulting dressing over the cucumbers.
6. Heat vegetable oil in a saucepan and add sesame seeds. Pour the oil into the cucumbers and stir.
   
7. Place the cucumbers in the refrigerator overnight.
8. The next day, distribute the salad into prepared glass jars, previously sterilized in boiling water for 20-30 minutes.
9. Screw the lids on tightly, turn the jars over and cover with a blanket.
10. Place the cooled salad in a place whose temperature does not exceed 20 °C.

How to cook Korean cucumbers with sesame and paprika for the winter

You can also try a winter salad with the addition of paprika. For it you need to take:

• 8-9 cucumbers;
• 1 tbsp. l. salt;
• 1 hot pepper;
• 1 tbsp. l. paprika;
• 2-3 cloves of garlic;
• ¼ cup soy sauce;
• ¼ glass of table vinegar (9%);
• ½ cup vegetable oil;
• 1 tbsp. l. sesame seeds.

Preparation:

1. Wash the cucumbers, dry them, trim the ends and cut them into cubes.
2. Place in a large container, add salt, stir and leave for an hour at room temperature.
3. Add sesame seeds to heated vegetable oil on the stove and fry for 1-2 minutes.
4. Finely chop the garlic or press through a press, cut the hot pepper into thin rings.
   
5. Mix vinegar, soy sauce, garlic, hot pepper, paprika and sugar.
6. Drain the resulting juice from the cucumbers, add the marinade to it and stir.
   
7. Place the salad in glass jars and sterilize in water for 30 minutes.
8. Turn the jars over and wrap them in something warm.
9. After cooling, move the jars to a cool place.

Storage rules

To ensure that the preparations do not spoil and remain tasty for a long time, it is important to follow certain storage rules:

• jars of Korean-style cucumbers that have undergone sterilization should be stored at a temperature not exceeding 20 °C;
• Do not store glass containers at temperatures below 0 °C - if the contents freeze, the jars may crack;
• the optimal place for storage would be the cellar of a private house, with good ventilation;
• In an apartment, you can store blanks in a closed pantry, a cabinet under the windowsill and under the bed.

Conclusion

Korean cucumbers with sesame seeds for the winter are an excellent snack option, which is prepared with cucumbers, sesame seeds, bell peppers, spices and soy sauce. It’s not difficult to prepare, and its bright, unusual taste will pleasantly surprise everyone.

Recommended Posts

Gooseberry sauce recipes for the winter

How to make sun-dried tomatoes at home

Pickled plums: 4 recipes

Sliced ​​tomatoes with oil for the winter

The benefits and harms of canned corn

Fried chanterelles for the winter: recipes

Fried saffron milk caps for the winter: recipes

Mushroom caviar from saffron milk caps for the winter: simple recipes

Saffron milk caps in their own juice: recipes for the winter