Cucumbers are a constant ingredient in Korean salads, and they are also prepared in different ways. I'm sharing with you one of my favorite recipes with paprika, tomato and hot chili pepper! But I recommend letting the dish brew before serving.
Ingredients
- Cucumbers - 800 g
- Chili pepper - 2 pieces
- Tomato paste - 1 tbsp.l .
- Paprika - 1 tsp.
- Olive oil - 80 ml
- Ground coriander - 2 tsp.
- Ground red pepper - 0.5 tsp.
- Garlic - 3 cloves
- Sugar - 3 tsp.
- Vinegar - 1 art.l.
- Soy sauce - 2 art.l.
- Ground black pepper - 0.5 tsp.
- Salt - 1 tsp.
- Onion - 1 piece
- Carrots - 1 piece
- Bell pepper - 1 piece
Step-by-step cooking recipe
Cut the cucumbers into circles, add salt and leave under the press for half an hour.
Finely chop the onion, carrot and bell pepper, and prepare the usual roast. Add tomato paste to it and simmer for another minute.
Send the roast to the cucumbers. Add chopped garlic and chili to the same place.
Mix all the spices, oil, soy sauce and vinegar. Pour the cucumbers and leave for another 1.5-2 hours to infuse.
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