A matter of taste: cucumber Korean

Korean cuisine – one of the most popular in the world. It is characterized by meals with numerous seasonings. She's the famous dishes of dog meat and fern leaves, as well as the main dishes of any national feast:   rice porridge - pabi and fried pieces of beef - bulgoki. And salad recipes Korean (kimchi) and carrot (sabzi) firmly “settled” in cookbooks Housewives.

Cucumbers in Korean – a great summer dish which is prepared very easily and quickly. For its preparation you will need:

• Bell peppers (red or yellow – for contrast) – 1 PCs.
• 30 g soy sauce;
• 3 cloves garlic
• Onion;
• 2 tablespoons fresh lemon juice;
• 2 tablespoons vegetable oil (preferably olive);
• A bit of salt and black pepper to taste.

And now preparing. Cut the vegetables: the peppers into sticks, cucumbers small cubes, onion-rings, garlic-plates. Then mix the vegetables with spices and dressed with lettuce soy sauce, butter and lemon juice. Pepper here, you can replace the carrots, but the salad in this case will be a little rougher. Before serving, preferably soak it in the refrigerator for about an hour.

The Korean Cucumbers for canning for the winter. You will need:

• Cucumbers-4 kg.
• Carrots - 1 kg
• 1 tablespoon any vegetable oil;
• 1 tablespoon 9% vinegar;
• 100 grams of salt;
• Seasoning for Korean carrot-1 tea bag;
• 3 small cloves of garlic.

To prepare the marinade, mix the vinegar, sugar, salt and butter. Peel the garlic and finely chop. Shred the carrots on a grater for salads in Korean, and cucumbers peeled, if she's fat, and cut the ends on both sides. Next, spread the vegetables in a container, add the garlic and seasoning, stir and cover with the marinade. Leave the mixture for 5 hours, then arrange in a bowl. It is necessary to sterilize for 10 minutes and you can roll.

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The Next dish – fried cucumbers in Korean. For their preparation you will need:

• Cucumbers-1 kg, it is advisable to choose a variety with fewer seeds;
• 1 tablespoon salt;
• 3 cloves garlic
• A handful of sesame seeds;
• 3 tablespoons sesame oil.

For this salad must be finely cut cucumbers slices, you can use a grater. Garlic cut into thin slices. Then sprinkle the cucumbers with salt and leave for half an hour. After this time you need to rinse the cucumbers, so they were not too salty, then press it. Mix cucumbers with garlic and spread on a well-heated pan, fry for two minutes. Spread on a plate and sprinkle with sesame seeds.

A delicious stuffed cucumbers in Korean. You will need:

• Cucumbers-2 kg (preferably small size);
• Red Apple of medium size;
• ½ red bell pepper;
• Small onion;
• 3 cloves garlic
• Ginger root – 40 g;
• 1 carrot medium size;
• Green onions-300 g;
• Red pepper-10 g;
• 1 tablespoon honey
• 2 teaspoons fish sauce;
• Salt to taste.

Cucumbers cut off the ends, cut each lengthwise crosswise (about the middle), RUB with salt. Put them in a bowl under the press for half an hour. Cut onion in rings, apples peeled and seeds, carrots grate. Using a blender, mix the Apple, onions, bell peppers, ginger and garlic. The mixture was not too thick, it need to add some water. Then here add the fish sauce, honey, onion, carrot and stir again, but with a spoon. It will be filling. Cucumbers are washed, removing excess salt. Now stuff them with prepared paste and put in a bowl that can be sealed. Pickle them for two days before use and cooled.

Since we are talking about Eastern cuisine, I would like finally to talk about how to cook cucumber Chinese. For preparation will need:

• 8 eggs
• 2-3 cucumbers;
• 100 grams of chicken broth;
• 40 g maotai (Chinese rice vodka);
• 2 tablespoons melted lard;
• Salt and pepper to taste;
• Green.

In this recipe instead of vodka in cucumber, you can add dry white wine. So, cucumbers cut into cubes, eggs, beat. Then mix them, add the vodka or wine, broth, and spices to taste. The resulting mixture is placed in a pan with very hot fat and deep fried. Then add 1 tablespoon melted fat. Before serving dish, sprinkle with chopped parsley.

Bon appétit!