Every vegetable has its time. The long-awaited “zucchini” time has arrived. This one is affordable and delicious vegetable has long been one of the most popular vegetables in Russia.
Zucchini dishes are extremely easy to prepare. Our housewives do not miss the opportunity to prepare this vegetable for the winter during the season: pickled, canned, prepared from zucchini with the addition of all kinds of vegetables various salads. Original taste have prepared winter zucchini in Korean, a wonderful dish using herbs and spices. There are quite a lot of options for preparing them, each of which has its own “zest”. But in any case, it should be noted that even a novice housewife can do this dish.
A few tips for cooking the right salad from zucchini in Korean style for the winter. First of all, use only young and strong vegetables for cooking. There is no need to peel them, but should be cut according to the recipe: into circles or strips. Other vegetables present in this salad ( Bell pepper, carrots, onions and others), cut in the same way. It is convenient to use a grater for Korean carrots, that’s why this salad got its name. Cooking winter zucchini in Korean, be sure to let them steep in the marinade, because only in this case will the dish be filled with that unique taste and aroma for which we love dishes so much Korean cuisine. In winter, these zucchini will come in very handy on your table. Their wonderful pungent taste and spicy aroma will make any dish with which they are served much more appetizing.
Winter zucchini in Korean
Ingredients:
2.5 kg of young zucchini,
500 g carrots,
500 g onions,
5 sweet peppers,
150 g garlic,
greens (parsley, celery, dill, cilantro) - to taste.
For the marinade:
1 stack Sahara,
1 stack vegetable oil,
2 tbsp. salt,
150 ml 9% vinegar,
spices for Korean carrots.
Preparation:
Grate the zucchini and carrots on a Korean carrot grater, cut the onion and pepper into thin strips. Chop the herbs and garlic, combine with vegetables and pour in the pre-prepared marinade. Mix the vegetables thoroughly and let them brew for 3 hours. When the vegetable mass is marinated, place it in jars along with the marinade and sterilize: 0.5 liter jars - 15 minutes, 1 liter jars - 30 minutes. Then roll up the lids and when your jars have cooled, move them to storage.
Pyongyang-style zucchini
Ingredients:
2-3 medium sized zucchini,
3-4 clove of garlic,
½ cup vegetable oil,
½ cup 6% vinegar,
red or black ground pepper, salt - to taste.
Preparation:
Grate the zucchini on a Korean carrot grater, add salt and pepper to taste, pour in vinegar and stir. Let the mixture stand for 15-20 minutes. Chop the garlic and place on top of the zucchini. Pour the zucchini with calcined vegetable oil, stir, place in sterilized jars and seal tightly with screw caps. Store in a cool place.
Korean zucchini for the winter (recipe No. 2)
Ingredients:
3 kg zucchini,
3 sweet peppers,
100 g garlic,
1 liter of Krasnodar tomato sauce,
250 g chili sauce,
1 stack vegetable oil,
1 stack Sahara,
2 tbsp. salt,
2 tsp ground black pepper,
2 tbsp. 70% vinegar.
Preparation:
Grate the zucchini on a Korean carrot grater, cut the bell pepper into strips and mix with the zucchini. Add Krasnodar sauce and chili sauce, ground black pepper to the vegetables, vegetable oil, sugar and salt. Cook for 15 minutes. Then add chopped garlic and vinegar and cook for another 5-7 minutes. Place the hot mass into sterilized jars and seal.
Korean marinated zucchini
Ingredients:
4 medium sized zucchini
3 carrots,
1 onion,
4 cloves of garlic,
1 yellow and 1 red bell pepper,
1 tbsp. sesame oil,
1 tbsp. soy sauce,
2 tsp sesame seeds,
1 tbsp. Sahara,
½ cup vegetable oil,
2 tsp ground red pepper,
2 tsp 70% vinegar,
ground black pepper - to taste.
Preparation:
Wash the zucchini, cut into thin slices, lightly salt and put under a press for a couple of hours. Cut the onion into thin half rings and lightly fry, grate the carrots on a Korean grater, cut the pepper into thin strips. Drain any excess juice from the zucchini k, mix with chopped garlic, pepper, onion and carrots. Mix well vegetable mixture, add acetic acid and all other ingredients, mix again, add a little salt, place in sterilized jars and roll up.
Korean-style zucchini (recipe No. 3)
Ingredients:
1 kg zucchini,
3 onions,
1 bunch of dill,
2 cloves of garlic,
1 tsp Sahara,
½ tsp. salt,
50 ml vegetable oil,
1 tbsp. 9% vinegar.
Preparation:
Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), and the onion into thin half rings. Place the vegetables in a saucepan, pour in the vegetable oil, add sugar and salt. Place the pan over medium heat for 5 minutes. The zucchini and onions should become translucent. While they are cooking, chop the dill and cut the garlic into thin slices. As soon as the zucchini and onions become transparent, add dill and garlic to the pan, stir and leave on the stove for another 2-3 minutes. Then remove the pan from the heat, pour the contents into jars, sterilize them for 10 minutes, and then immediately roll them up.
Korean-style zucchini (recipe No. 4)
Ingredients:
2-2.5 kg of zucchini,
500 g Korean carrots,
500 g onions,
2-3 cloves of garlic,
salt and ground black pepper - to taste.
For the marinade:
1 stack vegetable oil,
1 stack Sahara,
1 stack table vinegar,
2 tbsp. salt.
Preparation:
Cut the zucchini into thin slices or grate it using a Korean carrot grater. Cut the onion into half rings or strips and add it along with the Korean carrots to the zucchini. Then add chopped garlic, salt and pepper to the vegetables to taste. Place the resulting mixture in a saucepan, pour in the marinade and let it sit for 3-4 hours in the refrigerator. Then distribute the vegetable mass along with the marinade into 0.5 liter jars and sterilize for 20 minutes. Roll up and store in a cool, dark place.
Korean-style zucchini (recipe No. 5)
Ingredients:
2 kg zucchini,
1 kg carrots,
500 g onions.
For the marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.
Preparation:
Grate the zucchini and carrots on a Korean grater. Cut the onion into half rings. For the marinade, mix vegetable oil, vinegar, sugar, pepper and coriander. Pour this marinade over the vegetables, mix well and leave for 2 hours. Then place the salad in jars, compact it well and sterilize 0.5 liter jars for 15 minutes, roll up, turn over and leave in a warm place for a day. Then move the jars of salad to a cool place for storage.
Korean zucchini for the winter (method No. 6)
Ingredients:
3 medium sized zucchini squash
2 chili peppers,
3 cm ginger root,
120 ml rice or apple cider vinegar,
2 tbsp. Sahara,
1 tbsp. salt,
½ tsp. red pepper,
½ cup water.
Preparation:
Wash the zucchini, cut off the stems, cut into medium-sized circles. Place them in an enamel container in which the zucchini will marinate. Peel and finely chop the ginger. Wash the chili pepper, cut it, remove the seeds and chop it small pieces. Pour water and vinegar into a separate pan, add ginger, chili pepper, sugar, salt and stir. Bring the mixture to a boil and cook for 2 minutes. Remove from heat, pepper, stir and leave for 5 minutes. Pour into the pot with the zucchini hot marinade, stir and leave for 1 hour, stirring occasionally. When time is up, transfer the salad to sterilized jars and cover nylon covers and store in a cool place.
Agree, such Korean winter zucchini will appeal not only to zucchini lovers, but also to everyone who is a fan of spicy Korean salads.
Happy preparations!
Larisa Shuftaykina
Zucchini is an unpretentious vegetable and does not require much care. There are a lot of them growing in any year. Therefore, this Korean-style zucchini salad for the winter was a discovery for me. I found the recipe on the Internet last year. I prepared Korean zucchini for the winter with carrots and Korean seasoning. There were 23 jars of 0.5 and 0.7 liters. We started eating it right away and the salad overwintered well in the cellar. Enough until spring.
The piquant, spicy taste of the salad goes well with most meat dishes. In addition, the salad is very simple; you don’t need to fry or cook anything. All you need is a grater Korean carrots and, of course, it would be nice to have an assistant nearby who will help grate all the vegetables on this grater. I use Korean carrot seasoning and 9% vinegar
If you don't have 9% vinegar, you can make it yourself from acetic acid. To one part 70% acetic acid add seven parts water.
This summer, zucchini is growing again like mushrooms after rain. Previously we already. Now we will use them to make a salad or appetizer, call it what you want. You can not only prepare this dish for the winter, but also leave a couple of jars in the refrigerator without sterilization. Just to eat at lunch.
In this article:
Recipe for Korean winter squash with carrots
This salad can not only be left until winter, but can also be eaten a couple of hours after preparation. Pickled, aromatic vegetables ready very quickly and begging to be served.
I also add very bitter hot pepper, but this is a matter of taste. I also take a lot of garlic. Reduce the amount to your liking.
How to cook:
1. First, I set the jars to be sterilized in the oven. I compose in cold oven and turn it on to 120 degrees. 15 minutes will pass and you can turn it off. It’s better to take small ones of 0.5 or 0.7 liters, you’ll need about ten of them. I boil the lids in a saucepan for five minutes. While they are being sterilized, I will prepare the vegetables for the salad.
My zucchini has already become a little overgrown, so I peel them. If the vegetable is still young, it is not necessary to peel the skin. I also clean out the inner fibrous pulp and seeds. Now comes the fun part. Using a Korean grater, I chop the pieces of zucchini into long, thin strips.
2. I pour it into a basin. I also chop the washed and peeled carrots and add them there. Onions, peeled and washed, cut into thin half rings. I peel the garlic and finely chop it. Can be squeezed through a press. I chop the pepper randomly.
After chopping hot peppers, I advise you to immediately wash your hands thoroughly. Or work with it with gloves.
I sprinkle all the chopped vegetables with sugar, salt and seasoning for Korean carrots. I pour it there sunflower oil and vinegar.
3. Mix everything thoroughly and leave to marinate for half an hour. The jars in the oven have already been sterilized and cooled down a little. I put the salad in the jars not to the very top, but 2 cm below the neck. I don’t roll up the lids, I just cover the jars with them. I put a large pan on the fire and put as many jars into it as the bottom of the pan allows.
Place a cloth napkin or towel on the bottom of the pan.
I'm pouring warm water approximately to the hangers of the cans. More is not necessary, but less is possible. The fire is low at first so that the jars warm up well, and then I turn it up and wait until the water starts to boil. Then I turn down the heat again. Sterilization after boiling over low heat for no more than 20 minutes if the jars are half a liter. If liter, then about 40 minutes.
The appetizer is simply amazing. If anyone doesn't love hot peppers, then make Korean zucchini for the winter with bell peppers. The salad will taste and look softer due to the pieces of red bell pepper, more beautiful. Watch the video from Irina Volovik’s video channel to see how she prepares this salad.
Still, what an elegant look this salad has. There is no shame in treating guests. This is how we prepare Korean-style zucchini for the winter.
That's all I have for today. Thank you to everyone who cooked with us today! If you liked these simple recipes, click on the social network buttons to save them on your page!
In winter, tasty and healthy foods often appear on the table. canned food. Among them there must be zucchini or squash caviar. Wouldn’t you like to cook them in a new and very interesting recipe? If yes, then we offer you several recipes for “Korean Zucchini”. Preserving them is a pleasure, and eating them in winter is pure bliss. These recipes will especially entice lovers thrills. Korean dishes differ big amount herbs and spices.
For cooking, take fruits that are not very large; young zucchini is best suited. They will be softer and tastier. The choice should fall on tight and intact zucchini.
Preserving zucchini in Korean: a recipe with spicy seasoning and carrots for the winter
Ingredients:
- medium-sized zucchini - 3.5 kg;
- carrots – 1 kg;
- garlic cloves – 10-15 pcs.;
- onion – 1 kg;
- vinegar essence – 250 ml;
- refined oil– 50 ml;
- yellow or red sweet pepper – 8 pcs.;
- parsley and dill as desired;
- seasoning “Korean style carrots” – 50 g
- powdered sugar – 250 g;
- rock salt – 3 tbsp. l.
Cooking steps:
- Wash the zucchini, carrots, dill with parsley and pepper.
- Peel the garlic cloves and onions.
- We pass a kilogram of carrots and zucchini fruits through a grater (attachment for Korean carrots).
- Cut the onion and 8 peppers into long strips.
- Chop the garlic cloves.
- Finely chop the dill and parsley.
- In a large container, prepare the marinade mixture: add to the water vinegar essence, refined oil, salt and sugar everything.
- Pour all the prepared ingredients into the marinade. Mix thoroughly.
- Place in a cold place for 5 hours.
- We fill the jars.
- We carry out sterilization for 25 minutes.
- Roll up the lids.
The best time to preserve cucumbers
Preserving Korean-style zucchini slices in marinade: a simple recipe
Ingredients:
- zucchini – 6 pcs.;
- pepper – 1 red and 1 yellow;
- garlic cloves – 5 pcs.;
- medium carrot – 4 pcs.;
- onion – 1-2 pcs.;
- refined oil – 70 ml;
- soy sauce– 50 ml;
- sesame oil – 50 ml;
- powdered sugar – 1 spoon;
- ground red pepper – 30 g;
- sesame seeds – 30 g;
- acetic acid – 30 ml;
- rock salt – 30 g.
Before seaming, do not forget to marinate the vegetables, then they will be aromatic and tasty.
Cooking steps:
- Wash the vegetables and dry them.
- Peel the carrots, two peppers, an onion and garlic cloves.
- Cut the zucchini fruits into rings, add salt and leave to infuse.
- Grate all the carrots on a coarse grater.
- Cut the onion into rings and the peppers into strips.
- Fry the onion briefly in refined oil.
- Pass the garlic through the garlic press.
- Mix everything.
- Add sesame seeds, ground red pepper, add acetic acid, salt, sugar and season with soy sauce.
- Leave for two hours in a cool place.
- We carry out sterilization for about 20 minutes.
- We cork it.
Boiled zucchini
Ingredients:
- zucchini fruits – 5 pcs.;
- blue onion – 2.5 pcs.;
- sweet pepper – 2 pcs.;
- garlic cloves – 5 pcs.;
- carrots – 3 pcs.;
- vinegar essence – 200 ml;
- powdered sugar – 60 g;
- Korean spices – 60 g;
- coarse salt – 60 g;
- ground pepper (black) – 60 g.
It is advisable to cook the zucchini in advance so that preservation does not take much time.
Cooking steps:
- Wash the zucchini fruits and 2 peppers with water.
- Boil the zucchini in a large saucepan and let it simmer for 15 minutes.
- Strain and wait for it to cool. We cut it thinly.
- Peel the carrots, onions and garlic.
- Cut the onion and pepper into pieces.
- Chop the carrots thoroughly.
- We pass the garlic cloves through the garlic clove.
- Mix all ingredients and refrigerate for 10 hours.
- Sterilize for 20 minutes.
- Roll up the lids, turn over and insulate.
Apricot in syrup: how to preserve it so it’s delicious
Korean-style zucchini salad: step-by-step recipe
Ingredients:
- zucchini – 6.5 kg;
- sugar – 350 g;
- vinegar essence – 300 ml;
- garlic – 10 cloves;
- refined oil – 350 ml;
- Korean seasoning – 30 g;
- tomato – 1 l;
- salt – 70 g.
Cooking steps:
- We wash the zucchini, peel it and grate it for Korean carrots.
- Pour refined oil, vinegar essence, tomato, Korean seasoning into the grated zucchini, add salt and sugar.
- We put it on the stove. Cook for about half an hour.
- We clean the garlic cloves, chop them finely and add them to the pan at the end of cooking.
- We sterilize jars and lids.
- We put the salad in jars and roll it up.
- Turn it over.
Salad "Korean zucchini"
Another spicy salad will make your winter table special and festive.
It is better to choose young zucchini, without seeds.
Ingredients:
- zucchini – 3 kg;
- carrots – 6-7 medium pieces;
- onion – 10 pcs.;
- red pepper – 6 pcs.;
- garlic cloves – 7-8 pcs.;
- vinegar essence – 250 ml;
- refined oil – 100 ml;
- “Korean” seasoning – 25 g;
- powdered sugar – 250 g;
- dill - optional;
- salt – 30 g.
Cooking steps:
- Wash the zucchini and peppers.
- Peel onions, garlic, carrots.
- Grate carrots and zucchini on a coarse grater.
- Three carrots, peppers, garlic and onions fine grater.
- Finely chop the dill.
- Mix the ingredients in a large container.
- Salt and add seasoning.
- Season with sugar.
- Pour in vinegar and refined oil.
- Place in a cool place for 3 hours.
- Let's sterilize the jars.
- Put the salad in jars.
- Sterilize with the lids closed for half an hour.
- Seal and turn over.
Butter on the winter table: secrets of preservation
Hot pickled zucchini
These Korean-style zucchini cook very quickly. It differs from all the others in its numerous spicy additives.
Ingredients:
- zucchini – 2.5 kg;
- carrots – 500 g;
- onion – 450 g;
- garlic cloves – 10-15 pcs.;
- bell pepper – 5 pcs.;
- parsley and dill – 100 g;
- vinegar – 150 ml;
- refined oil – 200 ml;
- fine salt – 20 g;
- coriander – 10 g;
- granulated sugar– 200 g;
- Chili pepper – 10 g;
- black pepper – 10 g;
- dry hot pepper – 10 g.
Cooking steps:
- We wash and clean the vegetables.
- Cut carrots and zucchini into strips.
- Peel the onion and cut into cubes.
- Cut the peeled pepper into strips.
- We process garlic using a garlic press.
- Finely chop the dill and parsley.
- Pour all prepared ingredients into a large container.
- To prepare the marinade you will need spices, a little salt and sugar, as well as vinegar essence.
- Pour the prepared marinade over the chopped vegetables.
- Stir and leave for three hours.
- Transfer the salad into jars and sterilize.
- Close with lids and turn over.
Korean-style zucchini for the winter, the most delicious recipes for which I will present in this article, are among my favorite preparations that I make every year.
Such spicy salad from zucchini will improve the taste of fish and meat, will perfectly complement buckwheat and pasta, and the main advantage of this dish is that zucchini is prepared without sterilization (except for one recipe). If you've never cooked this before spicy pickle, I recommend using my recipes and be sure to cook it.
Korean zucchini for the winter: the most delicious recipe without sterilization
This recipe instant cooking Korean-style vegetables can be changed as desired by varying the amount of vegetables and spices.
Required Products:
- Zucchini – 2 kg;
- Carrot fruits – 0.5 kg;
- Head of onion and garlic;
- Sweet pepper – 600 g;
- Butter – 100 g;
- Soy sauce – 50 ml;
- Sugar – 2 tsp;
- Cayenne pepper – 1 tsp;
- Sesame – 20 g seeds;
- Vinegar – 50 ml;
- Mustard – 2 tsp. grains;
- Salt - to taste.
Tip: the consistency of the finished salad should be dense, so I peel even young zucchini.
How to prepare:
- Peel the zucchini from seeds and skin, and then grate the vegetables on a special grater.
- I cut the previously cored sweet pepper into long thin strips.
- I grate carrots on a special Korean vegetable grater. If there is none, you can cut the vegetable into strips or put it through a food processor.
- Onion I cut it into thin strips. If desired, you can prepare the salad without onions.
- I process the head of garlic using a garlic press or finely chop it with a knife.
- I transfer all the prepared ingredients into an enamel bowl and start pouring the zucchini.
- I add spices and seasonings into a saucepan with boiling water: first sesame seeds, then mustard seeds, sugar and salt. Mix thoroughly and bring to a boil again.
- Then add soy sauce, sunflower oil and vinegar into the mixture. And lastly, I add hot pepper (cayenne can be replaced with red). Moreover, the longer the marinade with pepper boils, the spicier the filling will be. We don't love too much spicy dishes, so I boil the marinade with pepper for no more than a minute.
- I'm pouring vegetable salad marinade and boil for another two to three minutes. Then you can put it into jars.
Pickled zucchini is perfectly stored in room temperature. There is no need to put it in the refrigerator.
It turns out very tasty - lick your fingers!
Korean-style zucchini hye with spicy seasonings
Zucchini hye is one of the most delicious Korean zucchini recipes I have ever tried.
The salad prepared according to this recipe can be preserved for the winter. But when making a snack, you don’t need to fry vegetables for hours at all, you just need to chop them, pour the marinade and put them in jars.
Note to the hostess: the vegetables included in the dish cannot be heat treatment, therefore retaining nutritional minerals and vitamins. And on winter days this is especially important.
Zucchini heh is tender and flavorful. I will now describe how to prepare the appetizer.
I will need:
- Zucchini - kilogram;
- Carrot fruits – 2 pcs.;
- Pepper – 1 pc. Bulgarian;
- Onion – 1 pc.;
- Oil - half a glass;
- Garlic - half a head;
- Seasoning “Lotus” – 1 tsp;
- Sugar and salt - a teaspoon each;
- Cilantro - a pinch of dried;
- Vinegar – 1 tsp;
- Greenery.
Let's do heh:
- I wash the zucchini thoroughly and cut it into thin slices. I transfer the vegetables into a deep bowl and pour boiling water over them. I leave it for 1-2 minutes, and then drain the liquid and place the zucchini rings in a colander.
- I peel the carrots and grate them on a special grater (if you don’t have a shredder, you can cut them into thin strips).
- I cut the onion into half rings, and the red or yellow bell pepper into elongated strips.
- I combine chopped vegetables and zucchini into enamel dishes, I add finely chopped fresh herbs to them.
- Now is the time to make the marinade for our fast food. I finely chop a few peeled heads of garlic. In a separate bowl, mix a teaspoon of salt and sugar, chopped garlic, hot pepper, vinegar, Lotus seasoning and chopped dried cilantro.
- I mix all the spices and pour the marinade over the vegetables. Add sunflower oil and mix thoroughly again (each piece of vegetables should be covered with marinade).
- I put the salad in the refrigerator for thirty minutes. This time is enough for the vegetables to be completely marinated.
After half an hour, zucchini in Korean, the most delicious recipe quick preparation which I described can be served to the table. Your household will definitely appreciate this tender, aromatic dish!
Zucchini with Korean carrots and peppers for the winter
This recipe Korean snack Bell pepper lovers will love it. The difference between this version of Korean-style zucchini is that, in addition to zucchini, there are other vegetables, and in large quantities. But first things first.
To prepare the dish I will need:
- Zucchini – 2.5 kg;
- Carrot fruits – 1 kg;
- Onion and garlic - 2 pcs.;
- Bell pepper – 500 g;
- Oil – a glass of sunflower;
- Vinegar – 150 g;
- Sugar - a glass;
- Salt – 70 g;
- Korean seasoning - half a tbsp. l.
Preparation:
- Initially, I thoroughly wash and peel the vegetables. I cut the zucchini into thin rings.
- I core the bell pepper and cut it into strips. Onions can be cut into strips.
- Now it’s time to grate the carrots on a special grater designed for preparing vegetables in Korean. Press the garlic through a garlic press.
- I pour vinegar, oil over the zucchini, carrots and peppers, add seasoning, sugar and salt. Mix everything thoroughly and leave to marinate for three hours.
- Then I put the vegetables with seasoning for Korean carrots in jars and pour them evenly with the remaining marinade.
- I sterilize the jars for 20 minutes and roll them under the lid.
Tip: if you like crispier zucchini, the rings should be a little thicker (1 - 1.5 cm).
Instant Korean zucchini: the most delicious recipe
Here I will describe how to quickly cook spicy zucchini. This delicate snack will appeal not only to adults, but also to children. So let's get started.
I will need the following products:
- Zucchini – 2 kg;
- Garlic – head;
- Dill - a bunch;
- Vinegar - a third of a glass;
- Oil – 80 ml;
- Salt – 70 g;
- Sugar – 35 g.
Note to the hostess. If the zucchini has a thick skin, it is advisable to cut it off. For young zucchini with thin skin, you don’t have to cut it off.
Step-by-step preparation:
- Using a vegetable cutter, I cut the pre-washed vegetables into thin strips. You can also cut the zucchini into slices, but then you will need to marinate them a little longer.
- Finely chop the dill and garlic cloves.
- In a separate bowl, I mix sunflower oil with vinegar, sugar and salt the marinade, and then pour the mixture over the zucchini along with garlic and herbs. I stir.
- I place a plate with a load on the container with the snack for twenty to thirty minutes.
- Then I put the appetizer in the refrigerator or you can serve it right away.
Quick Korean-style zucchini with seasoning for Korean carrots
My family likes recipes for Korean winter squash with seasoning for Korean carrots. This seasoning makes life a lot easier for lovers. spicy dishes. This mixture can be found in any store, and it is not at all expensive. The fastest spicy zucchini salad is prepared according to this recipe.
Products:
- Carrots – 2 – 3 fruits;
- Zucchini – 2 pcs.;
- Vinegar - 4 tbsp. l.;
- Garlic – ½ head;
- Sugar (sand) and salt – 1 tsp;
- Boiling water – 1 l;
- Spicy Korean seasoning - ½ tablespoon.
Tip: if you don’t have a special grater, you can prepare a smaller version of the appetizer by grating the vegetables on the coarse side of a traditional grater.
- I grate pre-washed vegetables on a special shredder for preparing Korean vegetables.
- I crush the garlic cloves using a press. I add garlic to the zucchini and pour vinegar over everything. I sprinkle Korean carrot seasoning on top, mix thoroughly and leave to marinate for 60 - 90 minutes.
- I also grate carrots on a special grater, and then fry them in a frying pan until golden color. I add sugar and salt to it and mix the zucchini with carrots while hot.
- Mix thoroughly and put it in a cool place to infuse for several hours. Korean zucchini for the winter, the most delicious recipe for which I described, is ready.
Good video on the topic:
As you can see, Korean winter zucchini, the most delicious recipes for which I described above, are prepared quickly and simply. Be sure to try it!
Delicious and easy to prepare for the winter. Today I suggest you consider several of the most delicious recipes, especially since it requires the most affordable, natural products, which grow in almost every summer resident.
You can cook Korean-style zucchini both in jars with or without sterilization for the winter, and make delicious and quick salads for every day. The irresistible, seductive taste of this dish is given by Korean seasoning for carrots, which you can buy in the store or prepare yourself from various spices. Supplements can include toasted sesame seeds, soy sauce, garlic and other spices.
These salads can be used to garnish any dish; they will add more spice and flavor. The most important thing is that it's delicious! Try cooking and see for yourself and enjoy the fruits of your own efforts. In winter, we opened the jar, put the salad on a plate with sausage and potatoes, you will lick your fingers. Moreover, for preparing them, I have prepared several step-by-step recipes with photos.
Menu:
Zucchini for the winter in Korean. The most delicious recipe
What could be tastier than a Korean-style zucchini salad dressed with green onions, cilantro and soy sauce? 
In the winter season so bright with pungent taste And spicy aroma salad will be a great addition to any dish, be it meat or a side dish.
Ingredients:
- zucchini - 3 pieces (young)
- carrots - 1 pc.
- tomatoes - 7-8 pcs (medium)
- onion - 1 pc.
- garlic - 2-3 cloves
- chili pepper - 1 pc.
- fresh cilantro - a bunch
- green onions- bunch (30 g)
- soy sauce - 3 tbsp. l
- vinegar - 5 tbsp. l
- vegetable oil - 100 ml
- salt - 2 tsp
- ground black pepper - to taste
Cooking method:
1. We need young zucchini with thin skin for harvesting. If you find overripe fruits, peel them and remove the seeds. Cut this vegetable lengthwise into two parts and cut into slices 0.5 cm thick. Place them in a deep saucepan, add plenty of salt and leave for 15 minutes. After this, place in a colander, rinse and squeeze lightly. This will give the zucchini crunch and elasticity.
2. Cut the washed and peeled carrots into circles and cut them in half.
3. Cut the tomatoes into four slices, and the onion into half rings.
3. Chop the green onions and cilantro into pieces.
4. Chop garlic and hot pepper to your liking.
You can leave the hot pepper seeds if you want to make a spicier dish.
5. Fry carrots, onions and tomatoes in vegetable oil for no more than 3 minutes.
6. Place zucchini, fried vegetables, garlic, hot peppers, green onions and cilantro in a separate container. Pour in vinegar, soy sauce and black pepper. Heat the vegetable oil and pour it over the vegetables. Stir well and leave to marinate for 3 hours.
7. Prepare clean jars and lids. Stir the salad again and sterilize for 20 minutes. After sterilization, put into jars and roll up the lids, which we do not forget to boil. Turn the jars upside down, cover with a warm towel and leave in this state until they cool completely. In the morning, remove the workpiece to a cool place.
Step-by-step recipe for Korean salad for the winter and for every day
This Korean-style appetizer will appeal to lovers of spicy foods. To make the salad tasty, add more greens.
We will use a special dressing; it will give the salad juiciness and tenderness. Spices will enhance the taste and make the dish more spicy and piquant.
Ingredients:
- zucchini - 2 pcs
- carrots - 3 pcs.
- sweet pepper - 1 piece
- garlic - 5 cloves
- onion - 1 piece
- dill, parsley, cilantro -1 bunch
For refueling:
- salt -1 tbsp
- sugar - 2 tbsp
- Korean spices - 1 tbsp
- vinegar - 5 tbsp apple or table vinegar 9%
- vegetable oil - 120 ml
- hot red pepper to taste
- water - 0.5 liters
Cooking method:
1. First of all, prepare the vegetables. Remove seeds and skin from the zucchini and cut into cubes. Peel the carrots in the same way and cut them in a way convenient for you. The first method is to use thin strips, or you can also grate them on a special grater for Korean carrots. If you don’t have such a grater, I recommend purchasing one, it greatly simplifies the work process. Chop the onion into thin half rings. 
2. Wash the pepper, clean the inside of the seeds and cut lengthwise into 4 parts, and then cut into strips.
It’s better if we take two colors of peppers, then the salad will turn out brighter.
3. It's time for spices and herbs. We pass the garlic through a press; you can grate it on a fine grater. In any case it will turn out great. Chop the greens finely, finely with a knife as in the photo.
4. Combine the greens and garlic with the vegetables and mix everything well.
5. The next stage is preparing the dressing. IN deep container add sugar, salt, red pepper to taste and spices for Korean carrots. You can take it spicy or not, depending on your preference.
For taste, you can add sesame seeds lightly fried for 30-40 seconds.
6. Add vinegar and lastly sunflower oil. Stir everything well.
7. Pour the dressing over the salad and mix again with your hands to better mix the ingredients and salt them.
8. Place the salad in jars, compact and seal for the winter. In addition, it can be eaten every day. Place the salad in the refrigerator for 2 hours to steep and serve as an appetizer for any dish. Delicious.
Recipe for making delicious Korean zucchini without sterilization
This simple recipe for preparing for the winter - great snack to any table!
It has taken root well in our family and I recommend you cook it.
Ingredients:
- zucchini – 3 kg
- carrots – 0.5 kg
- onions – 0.5 kg
- bell pepper – 4-5 pcs
- garlic – 1 head
- ground hot pepper – 1 tsp
- table vinegar 9% – 200 ml
- refined sunflower oil – 120 ml
- Korean dried carrot seasoning – 20 g
- granulated sugar – 1 cup
- salt – 2 tbsp
- greens (dill, parsley) – optional
Cooking method:
1. Wash the zucchini and carrots thoroughly and peel them. Then cut into a vegetable grater for Korean carrots.
2. Peel the peppers from seeds and cut into thin strips, finely chop the garlic, and prepare the onion into thin half rings.
3. Place carrots, onions, peppers, zucchini and garlic in a deep saucepan. Add salt, granulated sugar, vegetable oil, vinegar, hot pepper, herbs and seasoning to them. Mix everything with a tablespoon or spatula, cover with a lid and marinate for 1 -1.5 hours.
4. While the vegetables are marinating (they should release juice), prepare clean jars and lids. I like to make this preparation in half-liter jars. He opened it and ate it right away.
5. After an hour, place the pan with the mixture on medium heat and bring to a boil. Boil for 5-7 minutes, stirring constantly.
6. Fill the jars with hot salad and roll up. Turn them upside down, wrap them in a warm blanket and let them cool. In the morning you can put them in the cellar for storage until better winter days. This dish can be served with meat, potatoes or pasta, it is very tasty.
Korean-style zucchini with carrots - The best recipe for preparing for the winter
This salad turns out very tasty. In my opinion, this is the best recipe for winter preparations.
It goes well with meat dishes and makes a great winter snack. I think that even a novice housewife can handle this recipe perfectly.
Ingredients:
- zucchini - 2 pcs
- garlic - 3-4 cloves
- carrots - 2-3 pcs
- vinegar - 4 tbsp
- salt -1 tsp
- sugar - 1 tsp
- vegetable oil -1/4 cup
- seasoning for Korean carrots - 20 g
- boiling water - 1 liter
Cooking method:
1. Wash the zucchini into three long pieces on a special grater.
2. Chop the garlic using a knife or a press.
3. Add garlic to the zucchini and add vinegar.
For our preparation, you can use simple vinegar or apple cider vinegar; the other will not combine with the taste of this dish.
4. Sprinkle the zucchini and garlic with Korean carrot seasoning, mix gently and leave for 1 hour.
5. Peel the carrots and grate them into long sticks, just like the zucchini.
6. Fry the carrots over high heat for 3 minutes.
7. Season with salt and sugar, stir and add hot to the zucchini.
8. Mix the whole mass well one more time and put it in the refrigerator to infuse for 3 hours. 
9. Prepare the solution. Add one liter of boiling water and add 2 tablespoons of vinegar. Place the hot mixture in clean jars, fill with the solution and set to sterilize for 15 minutes. Close with lids, cool and put in a cool place. Delicious preparations to everyone!
Recipe for zucchini with seasoning for Korean carrots for the winter
For our Korean zucchini recipe, we choose young and strong vegetables. To make the appetizer beautiful, cut all the vegetables into strips. Spicy, burning taste with unique aroma Korean seasoning for carrots will add to our dish.
This one is being prepared delicious salad from zucchini for the winter very quickly. To prepare it you need to stock up necessary products, and most importantly, know the recipe.
Ingredients:
- zucchini – 2.5 kg
- onions – 0.5 kg
- carrots – 0.5 kg
- sweet pepper – 5 pcs. average
- garlic – 200 g
- various greens (dill, cilantro, celery, parsley) - optional
For the marinade:
- vegetable oil – 1 cup
- salt – 2 tbsp. l
- sugar – 1 glass
- vinegar 9% or apple cider vinegar - 150 ml
- Korean carrot seasoning – 2 packs
Cooking method:
Since our zucchini is young, we will not cut off the skin from them.
1. Prepare vegetables. Thinly slice the zucchini and peeled carrots into long strips on a grater.
2. Cut the pepper into thin cubes and the onion into half rings.
3. Crush the garlic in a press or grate on a fine grater. Finely chop the greens and add to the vegetables. Mix carefully.
4. Prepare the marinade. To prepare it, we need to mix salt, sugar, seasoning for Korean carrots in a deep bowl, add vinegar and vegetable oil. Mix. Fill prepared vegetables marinade, mix again and put in the refrigerator for 3-4 hours to brew.
5. Place the zucchini in previously prepared clean jars and place to sterilize. Sterilization time: 0.5 liter jars- 15 minutes, 1 liter - 20 minutes.
6. After sterilization, roll up the lids on the jars, let them cool and put them in the cellar.
It turned out to be an excellent appetizer for any feast. It's so delicious, you'll lick your fingers.
How to cook zucchini for the winter in jars in Korean (quick cooking recipe)
Let's cook delicious snack in Korean, especially since any housewife can handle such a preparation. It is not difficult to prepare and also does not take much time.
This appetizer goes well with any side dish. The seasoning deserves special attention, as it gives the dish incredible taste and aroma. I recommend cooking it.
Ingredients:
- zucchini - 2.5 kg (net weight)
- carrots - 800 gr
- onion - 0.5 kg
- sweet fleshy pepper - 0.5 kg
- garlic - 200 gr.
- vegetable oil - 1 glass, cut
- vinegar 9% – 150 ml
- salt - 2 tbsp. l
- sugar - 3/4 cup (210 g)
- Korean seasoning – 20 g
Cooking method:
We cut vegetables at our discretion, the most important thing is that they are tasty. Let's look at the recipe step by step.
If your zucchini is more mature, then remove the skin and seeds.
1. Cut the young fruits into slices, remove the core of the pepper, peel the garlic, onions and carrots. If you like it crunchy, then cut the zucchini at least 1 centimeter thick.
2. Cut the pepper into strips and the onion into half rings. We cut the carrots into thin slices using a vegetable peeler, due to the lack of a special grater for carrots in Korean.
3. Prepare a deep bowl. We put zucchini, peppers, carrots in it. Add the garlic by first passing it through a press or grating it on a fine grater.
4. Pour in vinegar, add salt, sugar, vinegar and seasoning for Korean carrots.
If you don’t have seasoning for Korean carrots, due to its lack, add ground red pepper and coriander.
5. Heat the vegetable oil until hot and pour it over our salad. Mix. To make the vegetables juicier, you can mix them with your hands.
6. It takes time for our salad to marinate well, release juice and absorb the aroma of seasonings. Leave it for 3 hours at room temperature, do not put it in the refrigerator. Stir occasionally.
7. Ready salad Place in clean jars. It is advisable to wash them with soda. We put the jars in a pan with warm water, put a cloth on the bottom of the pan and sterilize from the moment of boiling 0.5 liters - 15 minutes, 1 liter - 30 minutes.
8. Place the jars in a pan with warm water, put a cloth on the bottom of the pan and sterilize from the moment of boiling 0.5 liters - 15 minutes, 1 liter - 30 minutes. Be sure to boil the lids for 5-10 minutes.
9. Roll up the jars with lids. Turn over and let cool under a warm shelter.
Our Korean appetizer is ready. Bon appetit!
Video recipe for cooking Korean zucchini with honey
Korean zucchini with honey is a colorful, piquant-tasting, easy-to-prepare appetizer that will decorate the table both on holidays and on weekdays.
Try this for a crunchy snack in the winter. Good luck with your preparations, friends!
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