Cucumbers in Korean (Cucumber Kimchi or Vecha)

A dish of Korean cuisine. Cucumber kimchi is served in Korea with numerous other appetizers for boiled rice. Must be very sharp.

Summary

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

Instructions

1. Cut the cucumbers into medium-length strips. Then sprinkle with a little salt and leave to salt.
2. Carrots in three strips on a special grater.
3. Cut the meat into strips of medium length.
4. Finely chop the chili pepper.
5. 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.

   

6. While the meat is roasting, we will prepare other vegetables. Chop the onion, one capsicum and one bell pepper.

   

7. After the meat is browned for about 10 minutes, add the onion to it and fry for another 3-5 minutes.
8. 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.

   

9. Cucumber kimchi is spicy. If you prefer less spicy food, then reduce the amount of pepper added (do not add chili).

BON APPETIT!