Korean style meat with cucumbers (based on ve-cha)

Category: Cold meals and snacks

Kitchen: korean

Korean style meat with cucumbers (based on ve-cha)

Ingredients
Any meat (I have chicken fillet)	700 g
Bulb onions	2-3 pcs
Cucumbers (I have frozen)	700g
Bulgarian pepper optional	2-3 pcs
Salt	taste
ground coriander, black pepper, red hot pepper (smoked chili)	taste
Soy sauce	taste
Vinegar (any optional)	1-2 tbsp. l
Greens (cilantro, basil) optional	taste
Garlic (head)	1 PC
Vegetable oil for frying

Cooking method

I love this salad very much, but I always cooked it only in the cucumber season. Last year I decided to try freezing cucumbers for this dish. Thanks to Tatiana (Admin) for the idea of freezing cucumbers, more details here... Everything worked out great! And, by the way, in this case, defrosting in no way affects the taste and appearance of the cucumbers in the finished dish. Their taste in the finished salad is similar to the taste of salted, pickled cucumbers. Pre-salting and squeezing creates the effect of "broken" cucumbers in fresh and frozen cucumbers, this effect is enhanced by additional heat treatment, but the "crunch" of the cucumber is preserved in this case as well.
Now, in order ...
For the salad, you need meat, onions and cucumbers. Bell pepper can be put in, or without it. I also have it from the freeze. With red bell pepper, the salad looks more colorful and the taste, of course, is also richer.
It is better to prepare products in advance, frying is quick and better when the slicing is ready.
First of all, let's deal with cucumbers. They must be cut into cubes (cut a small cucumber in half lengthwise, then each half lengthwise into three or four parts, and then cut these long bars in half). Salt the sticks (incomplete teaspoon), mix well, cover with a plate and leave for 30 minutes so that the cucumbers give juice. Then we drain the juice, pressing the cucumbers with a plate. I rinse the frozen cucumbers with water from the snow, I also salt and leave for half an hour. I also defrost the bell pepper.
Let's take care of the rest of the products. Let's prepare the meat. The meat can be any, as well as its quantity (you can take it in half the amount of cucumbers, you can do it without meat at all) I most often take chicken fillet. I cut the fillets lengthwise, beat off with a tenderizer (you don't have to, but I like the meat processed in this way more, it turns out softer and juicier, and it cooks faster), then I cut the prepared plates into noodles across the fibers.
Onions can be cut in any way that is more convenient for you, I cut in half rings or quarter rings.
Dissolve bell peppers lengthwise into quarters and cut into noodles. Chop the garlic and chop the herbs.
The slicing is ready.
Preheat a deep skillet or wok. Pour oil. Throw the meat into the hot oil, mix and fry, stirring until browning begins (you do not need to overexpose to keep the meat juicy). Usually 10-15 minutes. As soon as the meat starts to brown slightly, add the onion, stir and fry until the onion is transparent (5 minutes), then add the bell pepper, fry, stirring for another 2-3 minutes. At this stage, if the cucumbers are frozen, then drain the carefully separated juice and throw the cucumbers into the roast. Stir, heat for 2-3 minutes. Turn off the fire. Add garlic, herbs, spices, salt, mix. Add soy sauce and vinegar. We mix.
If we have fresh cucumbers, then they are mixed with roasting at this stage.
Let the finished salad steep for 2-3 hours in the refrigerator. The salad is good both as an independent dish and with side dishes.You can cook rice or pasta as a side dish. Can be mixed with steamed funchose and served either warm or cold.