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Video: 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.
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!