Description

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

If you want your dish to be not only tasty, but also healthy, you need to carefully choose the ingredients. For example, pick cucumbers that are small and firm, 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 are best combined with fried meat.

Among other things, these vegetables contain a fairly large amount of vitamins, such as vitamins A, C, B1, B2 and vitamin P. And as for other useful components, the composition of the cucumber includes potassium, magnesium, phosphorus, calcium and iron.

The greatest benefits fresh cucumbers can bring to those people who are prone to liver and kidney disease, as well as obesity. This vegetable will become a good friend in the fight against diseases of the cardiovascular system.

Red pepper, which is also part of this salad, helps to digest heavy, fatty foods and has a beneficial effect on the stomach as a whole. 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 strengthens hair roots. But it is worth considering the fact that for those people who suffer from increased acidity of the stomach, suffer from diabetes mellitus or ulcers and gastritis, the use of hot pepper can only harm.

From all this, we can conclude that 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 the nearest store, and as for the cooking process itself, our recipe with step-by-step photos will help you here, following the recommendations of which you can prepare a delicious salad and surprise your guests.

Ingredients

• 
  (1 kg)
• 
  (600 g)
• 
  (1 pod)
• 
  (300 ml)
• 
  (2 pieces larger)
• 
  (taste)
• 
  (1 package)
• 
  (1 package)
• 
  (1 package)
• 
  (200 ml)
• 
  (200 ml)
• 
  (1 tbsp. L.)

Cooking steps

To make it easier for you to cook, first, collect all the necessary foods in front of you. This will help you not to be distracted during the cooking process in search of the right ingredient, but to immediately take it off the table.



Then rinse the cucumbers well in cold water and cut them lengthwise into strips. It is not necessary to make the pieces too thin, cut so that each is about half a centimeter thick. Sprinkle the sliced ​​cucumbers with salt and leave them to infuse for about fifteen minutes.



Now proceed with the rest of the ingredients. Peel the onion and cut it into strips, not the usual half rings. This will add originality to your salad.



Cut the red hot peppers into strips so as not to disturb the overall structure of the dish. In addition, with this method of cutting, vegetables lose the least amount of useful components, since they do not come out with vegetable juice.



Now cut the meat (Koreans usually use beef, but you can choose the meat to your taste) into large pieces, cover it with salt, spices, add a little vegetable oil and stir. You can use fresh garlic and ginger, it will not degrade the taste of the dish. It's just that in the finished salad it is impossible to discern in what form these ingredients were added.



Then you should take cilantro seeds and crush them in a special mortar to a powder state.



Pour the meat into a skillet that is very heated and oiled with vegetable oil in one layer. When it is well browned, you can flip it over to the other side.



Fry the meat until tender, stirring occasionally. Set the fire to maximum and make sure that the dish does not burn. It usually takes no more than three minutes to fry meat.



When the meat is done, remove it from the pan and add the onion to it. If there is little oil left, add it so that it covers the onion completely. You don't need to stir it all the time: just make sure the onion is browned on one side until golden brown. Then stir and remove from pan. After that, take straws of pepper and four garlic cloves, dip them in hot oil for 10 seconds, then remove and transfer to a free plate.



Squeeze the cucumbers with your hands so that they let the juice out, and put them in a colander to get rid of excess moisture.



Now you can take a convenient deep dish and mix all the ingredients in it. Pour soy sauce and rice vinegar over the prepared salad, salt to taste and mix well. Then cover the dish with foil and leave to cool for a while and infuse so that the meat is saturated with the aroma of vegetables and sauce. After that, you can lay out the Korean-style meat and cucumber salad on plates, and then serve.



Bon Appetit!

Vecha, or Korean style cucumber with meat, could well be an independent dish served as a second. But the pungency, which, in turn, creates an appetite, classifies the dish as a snack. However, those who follow the figure should also take into account the high calorie content of the dish. After all, meat is also present among the vegetables. 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 the DPRK refugees arrived in the country, it has increasingly won the hearts and stomachs of the local population. Korean carrots, all sorts of pickles, mushrooms and salads have become frequent guests on the tables of Russians. It's not at all difficult to prepare an evening. In this article, we will tell you in detail how to make Korean Cucumber with Meat Salad. The recipe, backed up by photos and reviews from experienced chefs, see below.

Ingredients

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

Variations of Korean Cucumber Salad with Meat

Even at home, Vechu dishes are prepared in different ways. There is even a vegetarian version of kimchi (salad) - without meat. You can add some Korean carrots. Do not forget that in Korea salads are served with absolutely unleavened boiled rice. Therefore, they must be sharp. The classic version of the veche involves the addition of chili pepper. But the European can adjust the pungency of the dish to his liking. Sesame seeds add special piquancy to cucumber with meat in Korean. But this product can also be added at will. The classic recipe uses a wok. But if you don't have one at home, you can also use an ordinary cast iron, heating it over high heat.

Food preparation

Before you start cooking Korean-style cucumbers with meat, the recipe suggests defrosting the beef slightly. When it thaws a little, cut the meat along the grain into strips of moderate thickness. In the advice of culinary specialists, you can often find such a comparison in relation to beef tenderloin: as on beef stroganoff. We wash and dry cucumbers thoroughly. Cut off the ends. We cut it lengthwise into halves, and then each - into three or four parts. If the cucumber is long, then we will also cut it across. Reviews say that cutting a vegetable is a crucial moment in cooking veche. Too thick pieces will not be saturated with the marinade, and thin pieces will not retain their shape and will look like algae. The photos will help you navigate, and you can cut the cucumbers in an appropriate way. The sticks 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 put some weight.

Korean style cucumbers with meat: recipe, stage one

In twenty minutes, the vegetable should start up the juice. We strain it off. And add a mixture of peppers, sugar and vinegar essence to the cucumbers. Squeeze the peeled garlic cloves through a press. Stir the cucumbers. We leave them to marinate - this time without oppression, but just under the lid. Let's take care of other vegetables. If we decide to use chili peppers, we need to chop the pod finely and finely. Peel and chop the onion in half rings. Cut off the stalk from the bell pepper and carefully scrape all the seeds out of its insides. Cut the pulp into long strips two centimeters long. Peel the garlic cloves. If we use carrots in the "Korean Cucumber with Meat" salad, prepare it too (about 150 grams). This ingredient must be chopped appropriately. If the Korean carrot is too spicy, reviews recommend not using chili peppers.

Stage two

The special wok pan is the ideal dish for preparing the Korean Cucumber Salad. At its bottom, the middle is thin, and closer to the sides, it thickens. This is so that different products have different frying temperatures. You need to cook in a wok over very high heat. But you can also use a regular cast iron pan. In this case, the frying time goes by seconds. Preheat the pan. Pour in sunflower (or other vegetable) oil and lay out the chili. Fry it for fifteen seconds. The contents of the cookware will give off a strong aroma. We spread the chopped onions. Fry until golden brown. If you are 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 enter into the proper combination with the other ingredients of the salad. You get the dish "Beef stroganoff with a vegetable side dish". Pour in soy sauce and fry for another two minutes. Add the bell pepper cut into strips. We simmer everything for two or 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 Korean meat. Squeeze out two cloves of garlic through a press. Add soy sauce and salt to taste. Sprinkle with toasted sesame seeds. We mix. We adjust the taste by adding salt or sugar, adding vinegar. When the salad is completely cool, we send it to the refrigerator. Sprinkle with finely chopped fresh cilantro before serving. Separately put a dish with steamed rice or other Korean dishes on the table.

Despite the fact that the recipe for this delicious salad with beef and cucumbers is simple and does not hide any secrets, such a dish can rightfully decorate the festive table. And I assure that guests will meet the treat with undisguised interest and will definitely ask for an extra portion. Appetizing appearance, pleasant aroma, piquant taste, unusual combination of products - all this makes the salad incredibly attractive.

At its core, this dish of beef with cucumbers can be attributed to Korean salads, it is prepared with the same spicy marinade filling, and some vegetables are cut in much the same way. And remember that it is better to cook it a few hours before serving, so that all the components of the salad have time to marinate and exchange tastes.

Ingredients:

• 250 - 300 grams of beef
• 500 gr cucumbers
• 1 carrot
• 1 onion
• salt, pepper, spices
• 1 tablespoon sesame seeds
• 2 - 3 cloves of garlic
• 35 - 40 ml of table 9% or
• 60 - 80 ml vegetable oil
• greens (dill)

Cooking method

We carefully clean the young beef from films and cut into thin strips, pour in half of the oil, salt, pepper, mix and leave in the refrigerator for one to two hours.

Then fry in a skillet under the lid (we do not need a fried crust) for 30-40 minutes or more, until soft and tender. Use a small fire and stir the meat periodically.

Cut off the tails of cucumbers and cut into small cubes, lightly add some salt and let stand for 20 minutes so that the vegetables give off excess juice, which we subsequently drain.

Chop the carrots on a Korean grater, chop the onion in the form of thin half rings. Add salt, spices, seasonings, remaining oil, vinegar and mix.

Beef goes well with a variety of vegetables, including cucumbers. For the preparation of snacks, both fresh and pickled cucumbers are suitable. This is a dish for everyday and holiday menus. Salad with beef and cucumbers belongs to oriental cuisine, try it too.

Salad with beef and cucumbers can be seasoned with mayonnaise or various sauces

Ingredients

Salt 1 tsp Coriander 1 tsp Vinegar 2 tbsp Soy sauce 4 tablespoons Vegetable oil 4 tablespoons Sugar 1 tsp Ground red pepper 1 tsp Garlic 2 cloves Onion 1 piece (s) Bulgarian pepper 1 piece (s) Cucumber 2 pieces) Beef 400 grams

• Servings: 5
• Cooking time: 30 minutes

Salad with beef and fresh cucumber

Long salad cucumbers are suitable for preparing this salad. These cucumbers can usually be found in supermarkets throughout the year.

Salad preparation method:

1. Cut the cucumbers into strips, about 5 cm long. Salt them and let stand for 20 minutes.
2. After the specified time, drain the excess juice from the cucumbers and squeeze them out a little. Add sugar, pepper, coriander and minced garlic to the cucumbers. Stir all ingredients.
3. Cut the meat into strips. Put it in a skillet with hot oil and fry until golden brown.
4. Put half rings of onion and soy sauce in a frying pan with meat. Cook for 2 minutes.
5. Mix meat with cucumbers, add bell pepper cubes. Pour vinegar over everything. Let it brew for 5 minutes. and only then stir.

In any salad, the accuracy of cutting the ingredients is important. To beautifully cut beef for this salad, first freeze it slightly.

Salad recipe with beef and pickles

Here's another salad option. It can be cooked all year round. For cooking you will need:

• 400 g of beef;
• 3 pickled cucumbers;
• 3 fresh cucumbers;
• 300 g champignons;
• 300 g bell pepper;
• 1 onion;
• 1 tsp mustard;
• 1 bunch of parsley;
• salt, pepper, mayonnaise to taste.

How to cook:

1. Boil the beef in salted water, cool, cut into bars.
2. Cut the champignons into slices, finely chop the onion. Lightly fry the onion in vegetable oil, add mushrooms, salt to it, fry until tender.
3. Cut bell peppers, pickles and fresh cucumbers into strips. If fresh cucumbers are already old, it is better to peel them off.
4. Combine all ingredients in a dish. Add finely chopped parsley.
5. For dressing, mix mayonnaise, mustard, pepper. You can also add a little salt as needed. Season the salad with the sauce and let it sit in the refrigerator for 15 minutes before serving.

The tongue will look no less successful in this recipe instead of beef, but it needs to be cooked longer.

Taste is the main component of the dish, but at the same time, as already noted, it must have the appropriate external qualities. The recipe that we bring to your attention requires a certain amount of time, as well as adherence to the technology of cutting and preparing ingredients, which include:

Ingredients:

• Beef (200gr)
• Fresh cucumbers (200gr)
• Onion (onion, 1pc)
• Garlic (3 cloves)
• Mustard (1 tsp.)
• Oil (sesame, to taste)
• Sugar (1 tsp.)
• Soy sauce (1 tablespoon)
• Vinegar (table 1 tsp.)
• Meat broth (to taste)
• Butter

Recipe:

1. The first thing to prepare is beef. It must be defrosted and boiled. When boiling, beef must be salted, but do not overdo it with this ingredient. It is necessary to cook for at least an hour and a half, until the meat becomes soft and tender.
2. While the meat is boiling, you can tackle other components. In particular, onions. It needs to be peeled and then chopped. This is best done in half rings, and then put in a preheated pan. Fry the onion with a little oil. Please note that the onion should reach a golden brown consistency, do not overcook it.
3. As for the garlic, it must be peeled and then passed through a garlic or a fine grater.
4. By this time, your meat will be ready. Now you need to cut it into strips and mix with garlic, as well as freshly fried onions. We also add two types of oil - sesame and sunflower.
5. Now is the time to tackle the cucumbers. We peel them, having previously washed them well, and then cut them into thin strips.
6. In order for the cucumbers to give juice, they must be put already cut into cool, salted water for no more than 5 minutes.
7. The next step is to add cucumbers to the meat, and sprinkle with sugar on top. Then add the mustard and the broth obtained after boiling the beef.
8. In order for the recipe to fully meet your expectations, after mixing all the ingredients, put the salad in the refrigerator for half an hour. This will allow all the ingredients to soak in the juice and then serve.

1. To make the meat easier to cut, you can pre-cut it slightly frozen, but in this case, the cooking time is reduced.
2. Be careful with salt - there is more than enough of it in this recipe, and almost all ingredients, at every stage, are salted.
3. Also, do not overdo it with sesame oil, as it has a specific taste and can kill the entire bouquet of the salad itself.