Korean fried cucumber salad
4 servings
30 minutes
Korean-style fried cucumber salad is a bright and unusual dish that surprises with its rich flavor and spiciness. Inspired by Korean culinary traditions, it combines tender beef, sweet carrots, aromatic onions, and slightly caramelized cucumbers that give it a unique texture. Balsamic vinegar adds a subtle tanginess, while heated vegetable oil provides the dish with special depth of flavor. This salad is perfect as a standalone dish or as an accompaniment to main meat dishes. Dive into the world of Korean gastronomy while enjoying the harmonious blend of spices and ingredients that make this salad truly unforgettable.
1
Thoroughly rinse the beef, cut it into small pieces, and fry in vegetable oil.
- Beef: 300 g
- Vegetable oil: 50 ml
2
Grate the carrot on a coarse grater. Cut the onion into thin half-rings and fry it together with the carrot.
- Carrot: 300 g
- Onion: 2 heads
3
Slice the cucumbers into rings and lightly fry them in butter.
- Cucumbers: 4 pieces
- Butter: 20 g
4
Mix the meat and vegetables, drizzle with vinegar. Add minced garlic, salt, and pepper.
- Balsamic vinegar: to taste
- Garlic: 1 clove
- Ground red pepper: 1 teaspoon
5
Pour hot vegetable oil over the salad and let it cool.
- Vegetable oil: 50 ml
