Cucumber salad with meat recipe. Oriental salads with beef and cucumbers

Recipe for lovers of Korean cuisine. Tasty, although at first glance unusual, spicy, moderately spicy.

Ingredients for cucumbers with meat:

Recipe for cucumbers with meat:

We cut off the ends of the cucumbers, cut them crosswise into three parts, about 5-6 cm each, then each part lengthwise into thin slices. Place in a bowl, add salt and leave for 20 minutes to release the juice.
Cut the meat (preferably unfrozen) into thin strips, like beef stroganoff.
Peel the onion and cut it into half rings.
Drain the released liquid from the cup with cucumbers, squeeze the cucumbers a little. We put red on them in a heap hot peppers, coriander, squeezed garlic and sugar.
Fry the meat in a deep frying pan over high heat in a small amount of oil, stirring constantly. When the liquid has evaporated, brown a little, stirring constantly (1 minute), immediately add the onion and fry until the onion softens for about 2-3 minutes.
Pour in soy sauce, add finely chopped garlic, add sweet pepper, mix quickly and immediately pour the contents of the pan onto the cucumbers, pour vinegar over them. After 5 minutes, mix, cover the whole thing with cling film and leave in a cool place until cool (in the refrigerator). After 4 hours, our snack is ready to eat.

Such a snack for festive table Can be prepared in advance and stored in the refrigerator for 24 hours. Bon appetit!

Vecha, or cucumber with meat in Korean, could well be an independent dish served as a main dish. But the spiciness, which, in turn, causes appetite, classifies the dish as an appetizer. However, those who are watching their figure should also take into account high calorie content dishes. After all, among the vegetables there is also meat. Thus, the nutritional value of the snack is higher than that of simple salad- one hundred and fifty calories. Korean cuisine is very popular in Russia. Since refugees from the DPRK arrived in the country, it has increasingly won the hearts and stomachs of the local population. Korean-style carrots, all kinds of pickles, mushrooms and salads have become frequent guests on Russian tables. Veche is not at all difficult to prepare. In this article we will tell you in detail how to prepare the Korean-style cucumbers with meat salad. Recipe supported by photographs and reviews experienced chefs, see below.

Ingredients

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

Variations of Korean cucumber salad with meat

Even in their homeland, vechu dishes are prepared differently. There is even a vegetarian version of kimchi (salad) - without meat. You can add a little Korean carrots. Don't forget that in Korea, salads are served with absolutely bland boiled rice. That's why they must be sharp. Classic version Vechi involves the introduction of chili pepper into the composition. But a European can adjust the spiciness of the dish to his taste. Sesame seeds add special piquancy to Korean-style cucumber and meat. But this product can be added as desired. Classic recipe involves using a wok. But if you don’t have one at home, you can use a regular cast iron one by heating it over high heat.

Food preparation

Before you start cooking cucumbers with meat in Korean, the recipe suggests slightly defrosting the beef. When it thaws a little, you should cut the meat along the grain into strips of moderate thickness. In culinary advice you can often find the following comparison in relation to beef tenderloin: like beef stroganoff. We wash the cucumbers thoroughly and dry them. Cut off the ends. Cut lengthwise into halves, and then each into three or four parts. If the cucumber is long, then we also cut it crosswise. Reviews say that cutting vegetables is a crucial moment in preparing a dinner. Pieces that are too thick will not be soaked in the marinade, and thin pieces will not retain their shape and will look like seaweed. The photos will help you get your bearings and you can cut the cucumbers appropriately. The bars 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 place something heavy.

Korean-style cucumbers with meat: recipe, stage one

In twenty minutes the vegetable should release juice. Let's strain it out. And add a mixture of peppers, sugar and vinegar essence to the cucumbers. Squeeze the peeled garlic cloves through a press. Mix the cucumbers. We leave them to marinate - this time without oppression, but simply under the lid. Let's move on to other vegetables. If we decide to use chili pepper, we need to chop the pod finely. Peel and chop the onion into half rings. Cut the stalk from the bell pepper and carefully scrape out all the seeds from its inside. Cut the pulp into long stripes two centimeters long. Peel the garlic cloves. If we use carrots in the salad “Cucumbers with meat in Korean”, we will prepare that too (about 150 grams). This ingredient must be properly chopped. If Korean carrots are too spicy, reviews recommend not using chili pepper.

Stage two

A special wok pan is the ideal utensil for preparing the “Cucumbers with Meat Korean” salad. At its bottom the middle is thin, and closer to the sides it thickens. This is to ensure that different foods have different frying temperatures. You need to cook in a wok over very high heat. But you can also use a regular cast iron frying pan. In this case, the frying time goes by seconds. Heat up the frying pan. Pour in sunflower (or other vegetable) oil and add chili. Fry it for fifteen seconds. The contents of the dish will emit a strong aroma. Lay out the chopped onion. Fry until golden brown. If you're 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 properly combine with other salad ingredients. The resulting dish is “Beef Stroganoff with a vegetable side dish.” Add soy sauce and fry for another two minutes. Add bell pepper cut into strips. Let it simmer for two to 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 the meat, Korean style. Squeeze two cloves of garlic through a press. Add soy sauce and salt to taste. Sprinkle with toasted sesame seeds. Mix. We adjust the taste by adding salt or sugar, adding vinegar. When the salad has cooled completely, put it in the refrigerator. Before serving, sprinkle with finely chopped fresh cilantro. Separately, place on the table a dish with steamed rice or other Korean dishes.

Korean salad with cucumbers and meat is on the menu not only of Korean restaurants. He's pretty popular dish in many countries and has many admirers. Incredibly aromatic, satisfying and tasty dish It will be an excellent addition to other salads on any holiday table, and can also be suitable as a main dish. This is why the recipe for Korean cucumber salad with meat is so popular. Thanks to the content of red hot pepper and a large number of spices, it will be able to conquer even the most demanding gourmet.

If you want your dish to be not only tasty, but also healthy, you need to carefully select ingredients. For example, cucumbers should be selected small and hard, without dents or cracks. The smaller the vegetable, the tastier it is.

Step-by-step video recipe

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 go best with fried meat.

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

Fresh cucumbers can bring the greatest benefit to those people who are susceptible to liver and kidney diseases, as well as obesity. This vegetable will become good friend in the fight against diseases of the cardiovascular system.

Red pepper, which is also included in this salad, helps digest heavy fatty foods and has a beneficial effect on the stomach in general. 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 also strengthens its roots. But it is worth considering the fact that those people who suffer from high acidity of the stomach get sick diabetes mellitus or ulcers and gastritis, eating hot pepper can only cause harm.

From all this we can conclude that a 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 your nearest store, and as for the cooking process itself, 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

cucumbers
(1 kg)
Meat
(600 g)
Chilli
(1 pod)
Vegetable oil
(300 ml)
Bulb onions
(2 larger pieces)
Salt
(taste)
Dried garlic
(1 package)
Ground chili pepper
(1 package)
Dry ground ginger
(1 pack)
Soy sauce
(200 ml)
Rice vinegar
(200 ml)
Coriander
(1 tbsp.)

Cooking steps

To make cooking easier for you, first gather all the necessary ingredients in front of you. This will help you not to be distracted during the cooking process by searching for the right ingredient, but to immediately take it from the table.

Then rinse the cucumbers thoroughly cold water and cut them lengthwise into strips. It is not necessary to make the pieces too thin; cut them so that each is approximately half a centimeter thick. Sprinkle the sliced cucumbers with salt and leave them to steep 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 give your salad originality.

Also cut the red hot pepper 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, add salt and spices, pour in a little vegetable oil and mix. You can use fresh garlic and ginger; this will not deteriorate the taste of the dish. It’s just that in the finished salad it is impossible to distinguish in what form these ingredients were added.

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

Pour the meat into a very hot frying pan greased with vegetable oil in one layer. When it is nicely browned, you can turn it over to the other side.

Fry the meat until cooked, stirring occasionally. Set the heat to maximum and make sure the dish does not burn. Frying meat usually takes no more than three minutes.

Beef goes well with various vegetables, including cucumbers. Both fresh and pickled cucumbers are suitable for preparing snacks. This is a dish for everyday and holiday menu. 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 tbsp. Vegetable oil 4 tbsp. 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

Number of servings: 5
Cooking time: 30 minutes

Salad with beef and fresh cucumber

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

Method for preparing the salad:

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

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

Recipe for salad with beef and pickles

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

400 g 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:

Boil the beef in salted water, cool, and cut into bars.
Cut the champignons into slices and finely chop the onion. Lightly fry the onion vegetable oil, add mushrooms and salt to it, fry until done.
Cut bell peppers, pickled and fresh cucumbers into strips. If fresh cucumbers are no longer young, it is better to peel them.
Mix all ingredients in a dish. Add finely chopped parsley.
For dressing, mix mayonnaise, mustard, pepper. You can also add a little salt if necessary. Season the salad with the sauce and let it sit in the refrigerator for 15 minutes before serving.

Tongue would look equally good in this recipe instead of beef, but it needs to be cooked longer.

Despite the fact that the recipe for this delicious salad with beef and cucumbers is simple and has no secrets, such a dish can rightfully decorate a holiday table. And I assure you that the guests will greet the treat with undisguised interest and will definitely ask for an additional portion. Appetizing appearance, pleasant aroma, spicy taste, unusual combination of products - all this makes the salad incredibly attractive.

At its core, this dish of beef with cucumbers can be classified as Korean salads; it is prepared with the same spicy marinade sauce, and some vegetables are cut almost the same way. And remember that it is better to prepare it several hours before serving, so that all the components of the salad have time to marinate and exchange flavors.

Ingredients:

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

Cooking method

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

Then fry in a frying pan under the lid (we don’t want a crispy crust) for 30 - 40 minutes or more, until soft and cooked. Use low heat and stir the meat occasionally.

We cut off the tails of the cucumbers and cut them into small cubes, add a little salt and let them stand for about 20 minutes so that the vegetables release excess juice, which we then drain.

We chop the carrots on a Korean grater, chop the onion into thin half rings. Add salt, spices, seasonings, remaining oil, vinegar and mix.