Cucumbers in Korean (Cucumber Kimchi or Vecha)
by Editorial Staff
A dish of Korean cuisine. Cucumber kimchi is served in Korea with numerous other appetizers for boiled rice. Must be very sharp.
Cook: 40 mins
Ingredients
- Cucumbers – 1 kg
- Carrots – 2 pcs.
- Meat – 350-400 g
- Chili pepper (if not, then just bitter can be taken) – 2 pcs.
- Bow – 1 head
- Bulgarian pepper – 1 pc.
- Bitter pepper – 1 pc.
- Soy sauce – 8 tablespoons
- Garlic – 4 cloves
- Vinegar – 1.5-2 tbsp
Directions
- Cut the cucumbers into medium-length strips. Then sprinkle with a little salt and leave to salt.
- Carrots in three strips on a special grater.
- Cut the meat into strips of medium length.
- Finely chop the chili pepper.
- Heat a frying pan or wok, add oil and toss in the chili. We fry it for literally 10-15 seconds and immediately add the meat. Add soy sauce to it – 5 tablespoons.
- While the meat is roasting, we will prepare other vegetables. Chop the onion, one capsicum and one bell pepper.
- After the meat is browned for about 10 minutes, add the onion to it and fry for another 3-5 minutes.
- Then add the pepper and simmer for another 2-3 minutes.
Let cool slightly. Remove the juice from the pickles from the cucumbers, and add fried meat, carrots, garlic (through a garlic press), soy sauce (3 tablespoons) and vinegar to them. Mix everything. Place the cucumber kimchi in the refrigerator to soak.
- Cucumber kimchi is spicy. If you prefer less spicy food, then reduce the amount of pepper added (do not add chili).
BON APPETIT!
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