If the Koreans were Italians, they would have sliced ​​raw meat and cucumbers in a fine-grained manner and put it on a plate in layers - a layer of meat, a layer of cucumbers, and sprinkle everything with oil and vinegar to get a meat-cucumber carpaccio.
But each national cuisine has its own approach to the use of products, its own taste and aroma preferences, as well as its own well-established set of seasonings and spices.

For example, anyone who is in the slightest degree familiar with the cuisines of Southeast Asia will at first glance determine what is missing in this still life to create the taste of Korean cuisine - soy sauce and rice vinegar. However, in addition to foods and spices, each National cuisine prefers to use special technological methods, starting from the cutting method.

For example, Korean cuisine is characterized by cutting into strips or thin slices so that it is convenient to eat with chopsticks. Therefore, no Korean chef would cut cucumbers as large as I do. Most likely, they will cut it to about the same size as we cut carrots into pilaf. But I have my own thoughts on this matter, which I will share below.
In the meantime, salt the sliced ​​cucumbers and leave them for 15-20 minutes while you work on other foods.

So I prefer to cut the onions for such salads into half rings, not across, but along.

And hot peppers, not in rings, but along. It's all about the location and shape of the cells - with such a cut, more taste remains in the onion or pepper than it comes out.

And I cut the meat coarser than the Koreans usually cut, and then salt, season with pepper, garlic, ginger and season with vegetable oil.
I took dry, grated ginger. But no one bothers to use fresh, as well as garlic. It's just that in the finished salad, few people will distinguish, it was fresh garlic or granular.

Freshly crushed coriander is different from ground coriander, so a spoonful of cilantro seeds is already in the mortar at the ready.

I fry the meat in a very preheated pan in one layer. As soon as it starts to redden, I turn it over and sprinkle with grated coriander.

And here is the time to explain why I cut both meat and cucumbers larger than it is customary in traditional Korean cuisine.
Beef is at its softest and most juicy when its internal temperature reaches 52C or slightly higher. And the most bright taste in meat it happens when its surface reaches 150-153C. If you cut the meat thinner, then it will turn out to be either tasty and dry, or juicy and soft, but not yet tasty enough. Therefore, I fry meat in a pan preheated to 200-210C, at the maximum power of the burner, and it takes me no more than two minutes to fry the meat. Then the meat inside is still pink, and the outside is browned - as I like.
But in one salad, the two main ingredients should be cut roughly the same. Therefore, I cut cucumbers as large as meat.

Remove the meat from the pan and add a little more to the remaining oil so that the onion, located in one layer, is covered with oil. Don't stir the onion often, let it golden on one side, then stir and remove from the pan. Excess oil can be left in a hot skillet.
Dip three to four cloves of garlic and strips of pepper in the oil for 10-15 seconds and remove from the pan. If you fry garlic and peppers with onions, then their pungency will dissipate in butter and the whole salad will be quite hot. And so the pungency and smell will remain, but the pungency will be located locally - whoever does not want too spicy, just don’t eat pepper - you can see it!

Squeeze the cucumbers with your hands and place them in a colander to drain excess moisture from them.
Put all the ingredients in a bowl, pour over corn syrup(or sprinkle icing sugar), soy sauce, rice or fruit vinegar and stir.
Let cool, cover the bowl with cling film, place in a cool place so that the cucumbers and meat are saturated with vinegar and soy sauce, and the flavor of the spices is evenly distributed.

Description

Korean salad with cucumber and meat is included in the menu not only Korean restaurants... He is pretty popular dish in many countries and has many admirers. Incredibly aromatic, satisfying and tasty dish will become a great addition to other salads on any festive table, and can also be suitable as a main course. That is why the recipe korean salad from cucumbers with meat 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. How less 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 proteins of animal origin to be better absorbed in the body. Therefore, cucumbers are best paired with grilled meats.

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

The most great benefit fresh cucumbers can bring those people who are prone to liver and kidney disease, as well as obesity. This vegetable will become 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, then this will help neutralize their harmful effects and make the food several times more useful.

Very positive red hot pepper affects hair growth and strengthens hair roots. But it is worth considering the fact that those people who suffer from increased acidity of the stomach are sick 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, here our recipe will help you with step by step photos, 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 everything necessary products in front of. This will help you not to be distracted during the cooking process in search of the right ingredient, and immediately take it off the table.



Then wash 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 move on to 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 you like) in large pieces, cover it with salt, spices, pour in 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 hot and greased 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 it appears. golden crust... 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. Water ready salad with soy sauce and rice vinegar, 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!

If you are a lover spicy salads and snacks, then you will definitely like those cooked in oriental style... Such a salad of cucumbers with meat is also called vecha. The cooking technology of this salad is very similar to the cooking technology. The difference lies in the presence of meat and bell peppers. To date, several dozen are known different recipes cucumbers with meat in Korean.

All recipes differ in both the composition of the ingredients and their proportions, therefore, the taste of each salad will be individual. Today I want to bring to your attention Korean-style cucumber with meat recipe, which has firmly taken root in our family. In a nutshell, the salad can be described as satisfying, moderately spicy and spicy.

Ingredients:

• - 200 gr.,
• Onions - 1 pc.,
• Cucumbers - 3 pcs.,
• Bulgarian pepper - 1 pc.,
• Garlic - 2-3 cloves
• Spices for korean carrots- 0.5 tsp,
• Soy sauce - 3 tbsp spoons,
• Table vinegar - 1 tbsp. spoon,
• Sesame seeds,
• Sunflower oil - 2-3 tbsp spoons.

Korean style cucumbers with meat - recipe

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

Wash and bell pepper... Clear onion... Cut off the ends of the cucumbers. Slice them along thin straw.

Cut the bell peppers into two pieces. Remove seeds and stalk. Cut into strips like cucumbers.

Korean onions for cucumbers with meat should be coarsely chopped. Therefore, depending on the size of the bulbs, it can be cut into both half rings and quarters of rings.

And put the bell pepper in a deep bowl.

The main ingredients for cooking cucumbers with meat in Korean are ready. You can start frying the meat. On hot skillet pour some sunflower oil... Lay out the pork pieces. Fry the meat, stirring occasionally, for 2-3 minutes.

Once it turns white, add onions and a pinch of salt to it. Stir.

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

Pour the fried meat into a bowl of cucumbers and peppers.

Sprinkle the salad with the Korean carrot spices. If there are no ready-made spices. Use black ground pepper, coriander, curry, turmeric, paprika. Want to get even more spicy cucumbers with Korean meat? Then at this stage of cooking add a small amount of finely chopped capsicum Chile. Sharp and burning taste this salad is guaranteed to you.

Add garlic skipped through the garlic.

Pour into salad soy sauce.

Add table vinegar at the end of cooking. Instead of the usual table vinegar You can use rice, grape, or apple cider vinegar in this salad.

Korean cucumbers with meat it remains to mix and taste.

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

Korean style cucumbers with meat. Photo

Caloric content: Not specified
Cooking time: Not specified

For lovers of Korean cuisine, I suggest cooking Korean cucumbers with meat. This is the most delicious recipe that is personally tested and helped out many times when you need to quickly cook delicious appetizer salad for home or festive table, friends party or picnic. Depending on your taste preferences By adjusting, for example, hot peppers, garlic and ground black pepper, the pungency of the final dish depends. If you do not use spicy food, feel free to reduce the amount of these ingredients. The salad is delicious, so you won't enjoy one serving. Be sure to try another delicious one.



Required Ingredients:

- cucumbers 300 gr.,
- carrots 50 gr.,
- Bulgarian pepper 100 gr.,
- beef 100 gr.,
- onions 100 gr.,
- garlic 2-3 cloves,
- hot red pepper to taste,
- vegetable oil 2 tablespoons,
- balsamic vinegar 1 tbsp.,
- soy sauce 2 tablespoons,
- ground coriander 0.75 tsp,
- salt to taste,
- sugar 1 tsp

Step by step recipe with photo:

So, let's start in preparing all the components. From meat, you can take beef, pork or chicken. Choose at your own discretion. Buy fresh, chilled meat that hasn't been frozen before. Rinse it out. Be sure to dry with a napkin so that during frying, oil is not splashed throughout the kitchen. Peel off films and excess fat. Cut into thin strips such as beef stroganoff.




Rinse fresh crispy cucumbers in cool water and pat dry with a towel. Cut off the ponytails on both sides. Cut into large cubes. Rinse the carrots off the dirt. Remove the rind. Since we have korean food accordingly, use a special grater for chopping carrots.




Peel the onions and garlic. Cut the onion into two halves and cut into half rings. Chop the garlic with a garlic press or grate it on a fine grater. Rinse the bell pepper. Remove the seed pod. Cut the pulp into strips or cubes.




Prepare a deep container for marinating your snack. Move the sliced ​​cucumbers and grated carrots. Add a couple pinches of salt, stir and let sit for 15-20 minutes. Across the given time If a lot of juice has formed, remove it by throwing the vegetables into a colander.

While the vegetables are marinating, cook the rest of the ingredients. Preheat vegetable oil in a frying pan. Add thinly sliced ​​meat. Fry over high heat until color changes and light browning.




Add chopped onions to the meat. Continue sautéing on the same setting to soften the onion.




Add chopped bell peppers and soy sauce to the skillet. Stir. Fry over high heat for about five minutes.






Add the fried hot meat to the bowl with the cucumbers and carrots.




Add chopped garlic, a couple of hot red pepper rings, ground coriander, balsamic vinegar, sugar to taste. Stir. Send the salad to the refrigerator for 1-2 hours so that it marinates better. I would also like to draw your attention to.




Korean cucumbers with meat are ready.
Enjoy your meal!

Peking salad with soy sauce, cucumber and meat - this dish is different spicy taste and excellent appearance... It is prepared in different ways, adding spices to your taste and additionally vegetables. We will consider several options for preparing this dish, so that each housewife can choose the appropriate recipe option.

Basic cooking principles

Chinese cuisine has its own characteristics, this must be taken into account in the cooking process. First, the Chinese eat with chopsticks. That is why they grind food in a special way. To make it convenient to take food, it should be cut into long and thin slices.

Second feature Chinese dishes- they are spicy and piquant. They almost always have hot peppers and lots of spices. Most recipes also use traditional soy sauce and rice vinegar... It is these additives that make dishes Chinese food so unusual and memorable. When preparing salad with meat, cucumber and soy sauce, we will adhere to these principles. Now let's move on to the recipes.

Salad with soy sauce, meat, cucumber - Beijing recipe

For cooking, we need this set of products and spices: 800 g cucumbers, 500 g veal, 2 medium onions, chili pepper, 3-4 cloves of garlic, sugar - half a teaspoon, the same amount of salt, soy sauce - 30 ml, ground coriander - 3 g, rice vinegar - 20 ml, vegetable oil - 30 ml, chili sauce - 15 ml.

First you need to cut the cucumbers, after washing them. They do it like this - divide the fruits into segments about 5 centimeters long, then each of them is cut lengthwise into several oblong pieces no more than a centimeter thick. Put the cucumber slices in a plastic or glass bowl, sprinkle with salt. Leave the cucumbers to stand and pour in the juice, which must later be drained. Next, squeeze the cucumbers well, pour sugar, coriander to them, add two chopped garlic cloves and chili sauce. We also send fresh hot peppers cut into thin slices here and mix everything.

Attention! If you are using ready-made ground coriander, then it is better to double the serving, as it has a weak aroma and taste. Better to take the seasoning in the beans and crush them yourself.

Peel the onion, cut into half rings very thinly. We wash the beef under water, dry it. We cut the meat into long strips no thicker than one centimeter. Heat the oil in a frying pan as much as possible, do not reduce the heat, pour the meat into it and quickly fry it until a slight blush on all sides. After 5 minutes add the onion slices to the meat. We continue to fry the onions until they become soft. Add chopped garlic to the pan, mix.

The third stage of preparing the salad - pour the contents of the pan onto the cucumbers, add the specified amount of vinegar and soy sauce. Mix everything and cover cling film or a lid. The salad should be infused, marinated. To do this, put it in the refrigerator for a couple of hours.

Reference. Soy sauce can be added directly to the skillet when frying meat.

Peking salad with soy sauce, cucumber, meat and bell pepper

Ingredients: beef flesh- 400 g, cucumbers - 600 g, soy sauce - 3 tbsp. l., Bulgarian red pepper - 1-2 fruits, 2 onions, 5 cloves of garlic, salt - 2 pinches, sugar - a teaspoon, rice vinegar (can be replaced with wine or apple cider) - 2 tbsp. l., oil for frying. A set of spices - ground coriander - 1 tsp., ground ginger- 0.5 tsp, ground red pepper.

Let's start cooking peking salad... First, as in the previous case, we are engaged in cucumbers. Cut them into thin oblong slices, put them in a bowl (do not use metal), add salt, and leave for 30 minutes. Squeeze the cucumbers, add all the spices, sugar and 3 chopped garlic cloves here.

Heat the oil vigorously in a frying pan. Cut the meat into thin long strips (this is easier to do if it is slightly frozen). Pour the slices into a frying pan, fry over high heat until blush. While we cut the onion and sweet pepper also in thin strips. Pour onion slices to the meat, mix, wait until the onion becomes soft. Add soy sauce and garlic to the meat.

Attention! The meat should be fried no longer than five minutes, otherwise it will turn out dry. Ideally, it turns brown on top, but remains juicy inside.

We shift the finished beef directly onto the cucumbers, pour the sliced ​​sweet pepper on top. Add rice vinegar to the salad and mix everything. The salad must be marinated, so there is no need to eat it right away, put the salad bowl in the refrigerator, cover it with a film. After 2 hours, the dish can be served at the table.

Peking salad - quite self-contained dish... It does not need to be served with a side dish, garnished, etc. They eat it just like that. It is best to serve the salad on square Chinese plates and eat it with chopsticks.

Guests will certainly appreciate this cooking masterpiece, try to cook it for any occasion. The only pity is that the salad will not be there in half an hour, it is so tasty, juicy, spicy, sweet and sour.