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Korean cucumbers with carrots

0
1995
Kitchen Asian
Calorie content 37.7 kcal
Portions 3 port.
Cooking time 150 minutes
Proteins * 2.4 gr.
Fats * 2.2 gr.
Carbohydrates* 4 gr.
* per 100 gr. product
Korean cucumbers with carrots
Content

In this recipe, you are invited to cook Korean-style cucumbers with carrots based on soy sauce. Green onions and smoked paprika are added to them. These cucumbers are pickled quickly, within 2 hours, which makes it possible to classify this appetizer as a "haste" dish.

Ingredients

Cooking process

step 1 out of 9
Wash fresh cucumbers well, remove the tips on both sides and cut them first into longitudinal thin slices, and then into halves.
step 2 out of 9
Put the sliced ​​cucumbers in a bowl for a salad.
step 3 out of 9
Peel and grind the carrots into a Korean grater in the form of beautiful thin straws. You can increase or decrease the amount of carrots to your liking. Put the carrots in a salad bowl.
step 4 out of 9
Wash green onions, remove excess moisture with a napkin and cut into pieces up to 5 cm long.
step 5 out of 9
Peel the garlic cloves, crush with a knife and cut into small pieces. Put the chopped onion and garlic into a salad bowl.
step 6 out of 9
Prepare a hot marinade in a small saucepan or saucepan. Pour vegetable oil into it and heat well. Add the specified amount of smoked (can be ordinary) paprika and hot pepper to the oil. Mix everything and boil for a minute.
step 7 out of 9
Pour soy sauce with vinegar into the salad for vegetables and pour it with hot pepper oil. Stir the salad and add a little salt.
step 8 out of 9
Then close the salad bowl with a piece of cling film and put it in the refrigerator for marinating for 2 hours.
step 9 out of 9
After 2 hours, crunchy and with a spicy piquant taste, put the cucumbers with carrots in Korean into a beautiful plate and serve.

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