Cucumbers with sesame seeds in Korean: 8 step-by-step recipes with photos

In addition to the classic recipes for pickled and pickled cucumbers, there are many different recipes for how to cook these vegetables quickly and in an unusual way. Korean-style cucumbers with sesame seeds for the winter are a little unusual, but very tasty appetizer, which can be either an independent dish or an excellent addition to meat.

Secrets of Cooking Korean Cucumbers with Sesame

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

• you should use only fresh firm vegetables, lethargic and soft will spoil the taste of the snack;
• if we are talking about preparing salads for the winter, then it is better to choose pickled cucumber varieties with a thinner and more delicate skin;
• small or medium-sized fruits are perfect for blanks, overgrown should not be used, this is especially true for recipes in which cutting into cubes is provided;
• 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 a container 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 a dish according to a 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 seasonings "in Korean";
• 70 ml of table vinegar (9%);
• 70 ml olive oil;
• 30 g sesame seeds.

Preparation:

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

This salad can be eaten just like that or used as an addition to 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 both for 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 "in Korean".

Cooking process:

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

Korean cucumbers with soy sauce and sesame seeds

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

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

Step by step recipe:

1. Wash and dry the cucumbers, cut them into small strips or slices.
   
2. Put 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 over the cucumbers and sprinkle with finely chopped garlic.
6. Move the container wrapped in cling film to a cool place. After 2 hours, you can eat the cucumbers.
   

How to cook Korean cucumbers with sesame seeds and coriander

To make Korean-style cucumbers with sesame seeds, you can use a variety of spices to add a new flavor to the dish. 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 of 9% vinegar;
• half a glass of sunflower or olive oil;
• 1 tbsp. l. sesame;
• 3 cloves of garlic;
• 5 g of ground black and red pepper.

Cooking method:

1. Rinse the carrots, peel and finely chop or grate. Pour 1 tsp into it. salt and sugar, stir, mash a little and set aside for 20-25 minutes.
   
2. Wash cucumbers, dry, cut into small cubes or rings. Pour in salt, stir and leave for 15-20 minutes for juice to appear.
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 to it and hold on the stove for 1-2 minutes. Pour the mixture over the vegetables.
5. Pour in vinegar and soy sauce, stir, cover the pan tightly and put in a cool place for an hour.

Cucumbers "kimchi": a Korean recipe with sesame seeds

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

The following ingredients are needed for cucumber kimchi:

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

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

You can feast on Korean cucumbers right away, but it's not bad to close them in jars for the winter. To make preparations, you need to prepare a salad according to your favorite recipe. 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 seasonings "in Korean";
• 70 ml of 9% vinegar;
• 70 ml of sunflower or olive oil;
• 30 g sesame seeds.

Cooking method:

1. Wash the vegetables, peel the carrots and chop everything finely.
   
2. Place 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 to it. Pour into the vegetable mixture.
4. Add chopped garlic to vegetables, stir and leave to marinate for a couple of hours at room temperature.
   
5. Transfer the salad to prepared glass jars and pour the marinade formed during the infusion.
6. Place sterile lids on the jars without twisting them. Place the jars in a wide pot of water and heat.
7. After boiling water, sterilize over moderate heat for 15-30 minutes (the time depends on the volume of the cans).
   
8. Take the cans out of the water, screw the lids tightly, turn them upside down and wrap with something warm.
9. After the jars have cooled, they can be rearranged in a cool, dark place.

Korean-style spicy cucumbers can be tasted in a month.

Korean cucumbers with sesame seeds and soy sauce for the winter

Another of the unusual winter salads 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 of 9% vinegar;
• 80 ml of vegetable oil;
• 1 tbsp. l. sesame seeds.

Step by step recipe:

1. Rinse the cucumbers. Transfer to a large saucepan or basin and cover with water. Leave on for 1 hour.
   
2. Drain the water, cut off the tips of the cucumbers and cut into small cubes.
3. Sprinkle 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 pour sesame seeds into it. Pour oil over the cucumbers and stir.
   
7. Put 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. Tighten the lids tightly, turn the cans over and cover with a blanket.
10. Put the cooled salad in a place whose temperature does not exceed 20 ° C.

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

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

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

Preparation:

1. Wash cucumbers, dry, trim off the ends and cut into cubes.
2. Fold into a large container, cover with salt, stir and leave for an hour at room temperature.
3. Add sesame seeds to the vegetable oil heated 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. Combine vinegar, soy sauce, garlic, hot pepper, paprika and sugar.
6. Drain the resulting juice from the cucumbers, add the marinade to it and mix.
   
7. Arrange the salad in glass jars and sterilize for 30 minutes from water.
8. Turn the jars over and wrap in something warm.
9. After cooling, move the jars to a cool place.

Storage rules

So that the blanks do not deteriorate and remain tasty for a long time, it is important to follow certain storage rules:

• sterilized jars of Korean cucumbers 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 best place for storage will be the cellar of a private house, if there is good ventilation;
• in an apartment, you can store workpieces in a closed storage room, a cabinet under the windowsill and under the bed.

Conclusion

Korean style 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 will not be difficult to prepare it, and the bright unusual taste will pleasantly surprise everyone.

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