Fried Cucumbers With Carrots - A Recipe With A Photo Step By Step

Korean-style fried cucumbers with carrots are good both warm and cold. Simple, tasty, cheap and affordable dish.

Ingredients

Cucumber - 500 g

Carrots - 100 g

Garlic - 1 clove

Vegetable oil - 2 tbsp.

Wine vinegar - 1 tsp

Seasoning Vegeta - 1 tsp

Salt to taste

• 48 kcal
• 15 minutes.
• 15 minutes.

Photo of the finished dish

Step by step recipe with photo

I make fried cucumbers with carrots with about the same set of spices as Korean carrots, with one small difference - they are usually eaten cold, but fried cucumbers with carrots can be warm. Depending on how you want to use them, the amount of vinegar is chosen: for a warm dish, one teaspoon of wine vinegar is enough for such an amount of vegetables, for a cold one you need at least a dining room. Vegeta Seasoning is my replacement for MSG. If you are categorically against a flavor enhancer - well, follow your principles calmly, just take then, perhaps, more salt and pepper.

All the ingredients that go into a fried cucumber with carrot recipe are cheap and readily available, and the dish is prepared very quickly - especially if you have a vegetable cutter. Without it, planing carrots, of course, takes longer.

Peel the cucumber, cut it in half lengthwise, scrape out the middle with a teaspoon and cut it across into 3 parts.

Cut the cucumber lengthwise into thin strips.

Peel and chop the carrots for Korean carrots. Alternatively, you can grate it on a coarse grater.

Fry cucumbers with a vegetable and a couple of tablespoons of vegetable oil over high heat for 2-3 minutes.

Remove the pan from the heat, add the carrots, garlic squeezed through a press, a spoonful of vinegar and, possibly, another pinch of salt. Stir well.

You can eat both warm (then less vinegar) and cold. Enjoy your meal!