Cucumber salad with meat in Korean style - recipe, cooking features and reviews
Vecha, or cucumber with meat in Korean, could well be an independent dish, served on the second. But the acuity, which, in turn, causes appetite, relates the dish to the category of appetizers. However, those who follow the figure should consider the high calorie content of the dish. Indeed, among the vegetables there is meat. Thus, the nutritional value of snacks is higher than that of a simple salad - one hundred and fifty calories. Korean cuisine is very popular in Russia. Since refugees from the DPRK have arrived in the country, it has more and more 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. I cook is not difficult at all. In this article we will explain in detail how to prepare the salad "Cucumbers with meat in Korean."The recipe, supported by photos and reviews of experienced chefs, see below.
Not all “exotic” dishes require overseas delicacies for cooking. Vecha, for example, in its composition has only familiar ingredients that can be bought at any supermarket or market. The name of the dish - “Cucumber with meat in Korean” - already tells us about the main component. We need a kilo of green vegetables. It is better to take oblong cucumbers with smooth skin. According to reviews, they give more juice and do not require cleaning. Under the meat recipe implies beef. It should be boneless. Beef pulp will need four hundred grams. We will 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, dishes are cooked in different ways. Even the vegetarian version of kimchi (salad) is known - without meat.You can add a bit of Korean carrots. Do not forget that in Korea salads are served with absolutely uncooked boiled rice. Therefore, they must be sharp. The classic version of vechi involves the introduction of chili peppers. But a European can adjust the spiciness of a dish to his liking. The special piquancy of cucumber with meat in Korean style is added sesame seeds. But this product can be added as desired. The classic recipe involves using a wok pan. But if you do not have one at home, you can use ordinary cast iron, heating it on high heat.
Before you start cooking cucumbers with meat in Korean, the recipe suggests slightly defrosting beef. When it thaws a little, cut the meat along the fibers into strips of moderate thickness. In the tips of cooks, one can often find such a comparison in relation to beef tenderloin: as if on a beef stroganoff. We wash and dry cucumbers carefully. Cut off the tips. Cut lengthwise into halves, and then each - into three or four parts. If the cucumber is long, then we cut it also across. Reviews say that cutting vegetables is a crucial moment in cooking vechi.Too thick pieces are not saturated with marinade, and thin ones will not retain their shape and will look like algae. Photos will help you navigate, and you can cut cucumbers appropriately. The bars should be five to six centimeters long. Put 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.
Cucumbers with meat in Korean: a recipe, the first stage
For twenty minutes, the vegetable should put juice. Strain it out. And in cucumbers add a mixture of peppers, sugar and vinegar essence. Squeeze through the press peeled garlic teeth. Mix cucumbers. We leave them to marinate - this time without the oppression, but simply under the lid. Let's do other vegetables. If we decide to use chili pepper, you need to chop the pod finely-finely. Peel and shred the bulb into half rings. From the bell pepper cut the stalk and carefully scraped from his insides all the seeds. The flesh is cut into long strips two centimeters long. Peel the garlic cloves. If we use a carrot in the salad “Cucumbers with meat in Korean”, we will prepare it (about 150 grams).This ingredient should be shredded accordingly. If Korean carrot is too spicy, reviews recommend not using chili peppers.
A wok special pan is an ideal dish for cooking “Korean cucumbers with meat” salad. At its bottom the middle is thin, and closer to the rim, it thickens. This is to ensure that different foods have different frying temperatures. You need to cook on a wok over a very high heat But you can use the usual cast iron skillet. At the same time frying goes for seconds. Heat the pan. Pour the sunflower (or other vegetable) oil and spread the chili. Fry it for fifteen seconds. The contents of the dishes will emit a strong aroma. Spread chopped onion. Fry until golden brown. If you are thinking of using carrots in Korean, now is the time to put it in the pan. In a minute we lay beef on the wok. We fry on the big fire for three minutes, stirring constantly. Reviews report that the meat should not be covered with a crust, because in this case it will not be able to enter into a proper mix with other ingredients of the salad.Get a dish "Beef stroganoff with vegetable garnish." Pour in soy sauce and fry for another two minutes. Add chopped Bulgarian pepper. Stew all two or three minutes. Turn off the fire and give the contents of the pan a little cool.
Final stage of preparation
Combine pickled cucumber from the marinade with meat in Korean. Squeeze through two garlic cloves. To taste add soy sauce, salt. Sprinkle with roasted sesame seeds. Stir. We adjust the taste, adding salt or sugar, adding vinegar. When the salad has cooled completely, send it to the fridge. Before serving, sprinkle with finely chopped fresh cilantro. Separately, put on the table a dish of steamed rice or other dishes of Korean cuisine.