Zucchini remains one of the most popular vegetables on housewives’ tables. Its advantages are pleasant taste, versatility in preparation, low calorie content and great benefits. Fans of spicy dishes will appreciate this Korean zucchini appetizer recipe.
Cooking zucchini in Korean
This dish differs from others that use zucchini because it has a bright, rich taste. In addition, due to the lack of heat treatment, vegetables retain a lot of useful components. How to cook zucchini in Korean? For this purpose, various spices are used, a special place among which is red hot pepper. In the process of preparing the appetizer, other seasonings, herbs, and spices are used, which are selected by each cook according to his own preference.
Features of cooking
Young fruits, which do not need to be peeled, are ideal for snacking. Cooking Korean dishes involves using a special grater, which allows you to get thin, long straws. With its help, zucchini and other vegetables included in the composition are crushed. In different recipes, the set of products differs; onions, carrots, bell peppers, eggplants and other seasonal products can be added to the main component.
Korean zucchini - the most delicious recipe
The savory snack has a unique aroma and a bright, rich taste. You can prepare it fresh during the zucchini fruiting season, or you can make winter preparations by filling jars with salad. If you wish, you can use a ready-made set of seasonings for Korean dishes or add only the spices you like to vegetables. A spicy spicy appetizer will complement any side dish, meat or decorate a holiday table.
Instant marinated
This exotic dish is prepared very quickly and easily. Another important advantage that distinguishes Korean pickled zucchini is its low calorie content. The colorful pickled zucchini turns out to be finger-licking delicious! You can use different seasonings, but turmeric, paprika, basil, red or black pepper, and coriander are best suited here. The appetizer should be served cold, complementing it with fried potatoes with mushrooms, soups, and any meat and fish dishes. How to cook zucchini in Korean?
Ingredients:
- garlic cloves – 2 pcs.;
- dill, cilantro, parsley or other greens - 1 bunch;
- red/yellow bell pepper – 2 pcs.;
- carrots – 2 pcs.;
- vinegar – 2 tbsp;
- sesame – 1 tbsp;
- vegetable oil – 1/3 tbsp.
- seasonings (you can use a mixture for Korean dishes) – 1.5 tbsp.
Cooking method:
- Cut the peeled carrots into strips or grate them on a special grater. Do the same with the zucchini (young ones do not need to be peeled).
- Salt the vegetable shavings.
- Peel the sweet pepper and cut into thin strips.
- Mix vegetables in one bowl, add salt.
- Heat the oil in a frying pan/saucepan, add spices.
- After 10 seconds, remove the container from the heat and transfer the chopped vegetables into the pan with the seasonings, stirring them thoroughly with a spatula.
- Add vinegar, finely chopped herbs and crushed garlic to the vegetables. Mix the ingredients thoroughly.
- You need to marinate the finished salad in the refrigerator for only an hour, sprinkle with sesame seeds, after which you can try.
Salad for the winter
An excellent, very original version of the preparation is a recipe for Korean zucchini for the winter. This appetizer will be in demand on your table: its light, spicy taste will complement any dish with which it is served. Korean zucchini salad for the winter is very easy to prepare and does not take much time. Spices can be selected based on personal taste, but experienced chefs recommend adding red pepper or paprika. How to make Korean zucchini for the winter?
Ingredients:
- onion – 0.5 kg;
- sugar – 1 tbsp;
- large bell peppers – 5 pcs.;
- carrots – 4 pcs.;
- vinegar - 1 tbsp.;
- young zucchini/zucchini – 2.5 kg;
- greenery;
- vegetable oil – 1 tbsp.;
- garlic – 3 heads;
- seasonings
Cooking method:
- Grate carrots and zucchini using a Korean salad grater.
- Onions and peppers should be cut into thin strips.
- Finely chop the garlic and herbs and add to the vegetables.
- Prepare the marinade from oil, vinegar, sugar and seasonings. They should be poured over the vegetables, leaving them to marinate for 3 hours.
- Then distribute the zucchini salad among the jars, compacting tightly. Sterilize the workpiece and seal the containers with lids.
Without sterilization
It is not necessary to sterilize the appetizer before rolling: due to the large amount of spices and vinegar in the salad, it can be stored for a long time without heat treatment. Without sterilization, Korean-style zucchini can be kept in the refrigerator, basement or any other cool room. A tasty appetizer will serve as an excellent addition to soups and side dishes.
Ingredients:
- onion – 0.5 kg;
- spices for Korean dishes - 1 tbsp;
- sugar – 1 tbsp;
- garlic cloves – 6 pcs.;
- sunflower oil – 2/3 tbsp.;
- young zucchini/zucchini – 3 kg;
- bell pepper - 5 pcs.;
- carrots – 0.5 kg;
- ground hot pepper – 1 tsp;
- vinegar - 1 tbsp.;
- salt – 3 tbsp.
Cooking method:
- Grate the peeled (if necessary) fruits on a special grater. This does not apply only to garlic and onions.
- The onion should be chopped into half rings, and the garlic should be pressed through a press.
- Place all prepared ingredients in a deep container, add spices, vinegar, sugar, salt, oil.
- The mixture needs to be marinated for at least an hour, then the zucchini appetizer is placed on the fire and, after boiling, simmered for another 5 minutes.
- The hot workpiece should be placed in a sterilized container, poured marinade on top, and sealed with lids.
Heh
This dish has an unusual, pleasant taste and unforgettable aroma, and is very simple to prepare. This Korean salad can even be preserved if desired. In the process of preparing Korean-style zucchini heh for the winter, you will only need to thinly slice the vegetables, pour the marinade over them, and then distribute them into jars. Below is a detailed description with photos of how to prepare a delicious zucchini snack.
Ingredients:
- onion – 1 pc.;
- sunflower oil – ½ tbsp.;
- zucchini/zucchini – 1 kg;
- 9% vinegar – 1 tsp;
- sweet pepper – 2 pcs.;
- garlic cloves – 3 pcs.;
- medium-sized young carrots – 2 pcs.;
- sugar and salt - 1 tsp each;
- seasonings, including chili;
- greenery.
Cooking method:
- Wash and peel the zucchini, sweet peppers, carrots, chop into strips or very thin slices. Scald the zucchini shavings with boiling water, then drain in a colander.
- Cut the onion into half rings, chop the chili (if using) very finely.
- Combine the prepared fruits in a bowl, add chopped herbs, crushed garlic, salt, spices, vinegar, sugar.
- When the workpiece has been marinated for half an hour, roll it into treated jars.
With carrots
This appetizer is best served with boiled or fried potatoes, or as an aperitif at a festive feast. Cooking Korean-style zucchini and carrots for the winter is quick and easy. You can supplement the main component with various vegetables. The recipe below uses bell peppers, onions, and carrots. Adjust the spiciness of the dish to suit your tastes by increasing or decreasing the suggested amount of pepper.
Ingredients:
- salt – 2 tbsp;
- garlic cloves – 2 pcs.;
- zucchini/zucchini – 3 pcs.;
- Korean-style carrots – 0.3 kg;
- sugar – 1 tsp;
- greenery;
- vinegar – 0.1 l;
- pepper – 1 tsp.
Cooking method:
- Zucchini should be cut into small cubes.
- Boil about a glass of water in a saucepan. Add sugar/salt and vegetable pieces.
- Next, you need to pour vinegar into the pan, boil the ingredient for a couple of minutes and remove the dishes from the heat.
- Cool the fruits, place in a clean dish, add Korean carrots, crushed garlic, pepper, and chopped herbs.
- Gently mix the ingredients and leave the snack in the refrigerator for a couple of hours.
- When serving the salad, drizzle it with olive oil and a little soy sauce.
Acute
Like other Asian salads, this one turns out very spicy, aromatic and tasty. This is ensured due to the content of chili pepper, various spices and herbs in the recipe. Spicy is an excellent preparation option that can be served with any food, be it first courses, meat, fish or mushroom dishes. Below is a description of how to make Korean-style zucchini as in the photo from a culinary magazine.
Ingredients:
- sugar – 3 tbsp;
- ground black/red pepper;
- carrots – 2 pcs.;
- vinegar - 3 tbsp;
- Korean seasoning;
- young zucchini/zucchini – 3 pcs.;
- salt – 1.5 tsp;
- garlic cloves – 5 pcs.;
- dill;
- chili pepper.
Cooking method:
- Cut the zucchini into very thin rings/half rings.
- Place pieces of vegetables, Korean seasoning, salt, sugar, sugar, ground pepper and chili, crushed garlic into jars in layers.
- Add vinegar and sunflower oil, grated carrots and chopped dill.
- Leave the workpiece to sit for half an hour, then sterilize it and seal the container.
Instant snack
Crispy zucchini rings and sweet carrots are marinated in Korean seasoning, resulting in the desired spiciness and pleasant aroma. Korean has a rich, incomparable taste, it perfectly stimulates the appetite and can be served not only with other food, but even as an independent dish. Below is a detailed recipe with photos.
Ingredients:
- garlic – 2 heads;
- onions – 4 pcs.;
- greenery;
- medium zucchini/zucchini – 6 pcs.;
- Bulgarian yellow/red pepper – 4 pcs.;
- carrots – 2.5 pcs.;
- sugar – 150 g;
- hot red pepper – 1 tsp;
- vinegar - ½ tbsp.;
- salt – 1.5 tbsp;
- sunflower oil – 1 tbsp.;
- ground black pepper – 0.5 tsp;
- ground coriander – 1 tsp.
Cooking method:
- Peel the carrots and chop into thin strips using a Korean grater.
- The remaining fruits are also cleaned, removing excess parts - stalks, seeds, etc. Zucchini is cut into thin cubes, onions - into half rings, peppers - into strips.
- The garlic should be pressed, the greens should be chopped very finely (they must first be soaked for a couple of hours in cold water).
- All components are placed in one container and filled with a marinade of salt, spices, vinegar and oil. The mixture should be stirred and covered with a lid, leaving to sit at room temperature for at least an hour.
- The vegetables will release a lot of juice, along with which the salad is laid out in a sterilized container.
- The snack needs to be sterilized and then rolled into jars.
Real jam
There are a huge number of recipes, but only some of them can be called useful, preserving a lot of vitamins and other valuable substances. Finger lickable in Korean belongs to this group of preparations. In order for the dish to turn out, it is important to maintain the accuracy of the specified proportions of products, then the taste of the snack will not disappoint you.
Ingredients:
- apple cider vinegar – 1 tbsp;
- young zucchini/zucchini – 2 pcs.;
- water – 2 tbsp.;
- salt and sugar - 1 tbsp each;
- mustard beans – 10 pcs.;
- garlic cloves – 2 pcs.;
- chili and allspice.
Cooking method:
- Prepare the fruit by peeling it. Cut the zucchini in half lengthwise. Remove the seeds and cut the pulp into thin slices.
- Place the pieces vertically in the jars.
- Prepare the marinade by combining water with vinegar, salt, sugar, and garlic cloves. Pour it over the vegetables and roll up the container.
With Korean seasoning for the winter
Habitual pickles can get boring during the cold half of the year, so many housewives try to make various interesting preparations to diversify the diet of their relatives. An excellent option for an unusual and easy-to-prepare snack is zucchini with Korean seasoning for the winter. They should be eaten with potatoes of any type, meat or fish dishes.
Ingredients:
- vinegar - 1 tbsp.;
- young carrots – ½ kg;
- greenery;
- sunflower oil – 1 tbsp.;
- bell peppers – 5 pcs.;
- onion – ½ kg;
- garlic heads – 2 pcs.;
- young zucchini – 3 kg;
- Korean seasoning;
- sugar – 1 tbsp.
Cooking method:
- First, you should grate the vegetables on a special grater (except for garlic and onions).
- Then sugar and Korean seasoning are added to the ingredients.
- The onion is cut into strips, the garlic is pressed through a press.
- All products are combined in a bowl and poured with a marinade of oil, vinegar, salt, spices, and herbs.
- After an hour, the snack is laid out in sterilized containers and sealed with lids.
Secrets of cooking zucchini in Korean
Despite the fact that preparing the dish is not at all difficult, there are certain Korean secrets that can make the snack even tastier. What is important to consider:
- For cooking, it is better to take young fruits without flaws or damage. Overripe zucchini is not suitable because it contains large, coarse seeds that will take too long to remove.
- You can mix different varieties in one preparation, for example, zucchini and white. The main thing is to choose fruits that are the same size.
- If the salad contains eggplants, they are first placed in cold salted water, then the dish will not be bitter.
- It is important to keep the Korean appetizer in the marinade for the required amount of time, so that the food is evenly saturated with seasonings and acquires a pleasant aroma.
Video
Calories: Not specified
Cooking time: Not specified
When simple salads from fresh vegetables are already a little boring, you can add variety to the family menu by preparing a wonderful Asian appetizer. This is not only a very tasty, quite hot and spicy dish, but also a real vitamin bomb on your table. After all, the method of preparing the snack allows you to preserve as much as possible all the beneficial substances that its ingredients are so rich in.
To prepare these Korean quick-cooking zucchini slices, you need to take young zucchini so that they are tender without seeds. If the zucchini is overripe, then be sure to remove the core and hard seeds, and use only the pulp for snacking. These are no less tasty.
For a special taste, mix blanched zucchini with carrots, garlic and finely chopped herbs (dill, parsley, basil, cilantro), chopped on a special grater. Chili pepper gives the dish a spicy note; it can be taken either fresh or in another form.
You can optionally add a special mixture of spices, which is usually used to season Asian snacks, or you can take paprika, coriander, and thyme separately. After seasoning the vegetables with oil and vinegar, leave them to marinate for an hour.
- zucchini (preferably young) – 1 pc.,
- carrots – 1 pc.,
- garlic – 2-3 cloves,
- chili pepper – 0.5 pods,
- greens (dill) – 1-2 branches,
- finely ground salt – 0.5 tsp,
- white sugar – 2 tsp,
- table vinegar (9% – 1 tbsp.,
- vegetable oil -2 tbsp.,
- ground pepper, spices - to taste.
Step-by-step recipe with photos:
We wash the zucchini fruits from contamination. If they are young, then you don’t have to peel them. Then we cut the fruits into thin circles (0.3-0.5 cm). 
Place the chopped zucchini in boiling water and blanch for 5-7 minutes. 
Next, transfer them to a colander so that the water drains and the fruits cool a little. 
Finely chop the peeled garlic.
Finely chop the washed dill.
Finely chop the chili pepper too.
We clean the carrots and chop them on a special grater to make long shavings.
Mix zucchini with garlic, carrots and herbs.
Now add spices.
Sprinkle the snack with sugar and salt.
Now pour in the oil (odorless) and table vinegar. I advise you to prepare.
After mixing, put the appetizer in a container and put it in a cool place for an hour so that the vegetables are soaked in the marinade.
Bon appetit!
Zucchini is a versatile vegetable. Without having its own pronounced taste, it serves as an excellent basis for preparing various preserves for the winter - salads, caviar and even jam. One of the most delicious, affordable and quick recipes for preparing food for future use is Korean-style canned zucchini. Long thin zucchini strips with vegetables and hot spices are marinated in their own juice, turning out crispy and juicy. I tried several popular recipes for Korean-style zucchini that can be “closed” for the winter. I present to you the results of my experiments, supplemented by step-by-step photos. I'm sure you'll find a snack to your liking. I do not prepare canned food on an “industrial” scale, so you can safely increase the amount of ingredients several times - I indicated the proportions of the products and the approximate yield of the dish.
Features of cooking zucchini in Korean
- The composition of the salad may vary depending on your taste preferences and the availability of certain vegetables. I usually add carrots, bell peppers, onions, and greens in large quantities to the zucchini.
- If you use ready-made (store-bought) seasoning, pay attention to its components: there should be nothing except natural spices. This can affect not only the taste of zucchini, but also the duration of their storage (preservation can ferment).
- The same goes for salt. Use only regular rock table salt. Neither iodized nor “extra” are suitable for preparing canned salads.
- You can prepare Korean seasoning at home, knowing its composition. Usually black and hot red pepper, paprika, ground coriander, dried garlic, and salt are added to it. It is better to use dry rather than liquid seasoning.
- To speed up the release of juice, cover the salad with a flat plate and place a weight on top.
- The amount of seasoning must be adjusted to your taste. It is better to put less spices at first, taste and add, if necessary.
Only young zucchini with juicy, dense pulp, without large seeds or mechanical damage, are suitable for Korean-style canning. I suggest you process old fruits into squash caviar and wrap it up for the winter - you’ll just lick your fingers, how delicious it is. I published the best, in my opinion, caviar recipes.
Instant recipe with onions and peppers, preparation for the winter
One of the fastest and most delicious recipes for making Korean zucchini salad. Its peculiarity is that the snack can be eaten immediately or rolled into jars for long-term storage. You can sterilize the preserves in the traditional way - in a large saucepan with water or in the oven.
Ingredients:
Basic:
For the marinade:
Yield: 2 liter (4 half liter) jars.
Method of preparation, quick recipe with photo:
|
Wash, peel, and grate carrots for Korean salads. Cut the washed and dried zucchini into thin strips or grate them too. Cut the onion into thin half rings. Cut the pepper into strips. |
 |
|
Finely chop the garlic with a knife. If you are preparing Korean zucchini for the winter, soak the greens in cold water for several hours. If you are preparing an appetizer immediately for the table, you can simply rinse the parsley or dill thoroughly. Chop clean greens. Place all prepared vegetables in a large bowl. To prepare the marinade, mix oil, vinegar, salt, and spices. |
 |
|
Pour the marinade into the zucchini and carrots. Mix the contents of the bowl with your hands, squeezing the salad a little so that it releases the juice faster. Cover the bowl and leave at room temperature for 1-2 hours. During this time, the vegetables will release quite a lot of juice, so no additional liquid is added when preserving the salad. Zucchini can be served or rolled up for the winter. Place the zucchini in clean, dry jars - liter or half liter. Sterilize filled jars in a large saucepan of boiling water. Liter jars - for 20 minutes, half-liter jars - 15 minutes. Close the zucchini with screw caps or roll up with a key. Turn the jars over. If a leak does not appear within 10-15 minutes, put the canned food in its normal position and wrap it up. Store cooled zucchini. |
 |
|
Store in a cellar or pantry. The shelf life of the preserved product is 1 year. |
We prepare Korean zucchini for the winter using a simple recipe, without sterilization
A delicious salad especially for those who do not like sterilization. Zucchini with vegetables are boiled in the marinade and placed in jars hot, so there is no need to additionally sterilize the container before storing. Despite the use of heat treatment, the vegetables remain crispy and are not deformed. The amount and composition of hot seasoning can be adjusted at your discretion.
Ingredients:
Yield: approximately 1 l
Step-by-step preparation with photos:
|
Grate the zucchini on a Korean grater. Chop the carrots in the same way. Place the grated vegetables into a large saucepan. Prepare the spice mixture. In this recipe, I decided to add mustard as an experimental ingredient. It turned out delicious. You can take mustard seeds or mustard powder. Prepare the rest of the seasoning. I made it myself: I took sweet paprika, red and black peppers, coriander seeds. Most store-bought seasonings have the same composition, with the exception of salt and granulated garlic. We will add these ingredients later during cooking, only the garlic will be fresh. Add seasoning. |
 |
|
Pour sugar and the required amount of salt into the pan. Pour in vinegar and oil. Chop the garlic and add to the zucchini. Stir the salad. Leave at room temperature for 3-6 hours. To stimulate the secretion of juice, you can apply pressure. After a few hours, add water to the pan. If little juice has formed, a little more liquid will be needed. If there is enough, pour in literally a third to a half glass. Note:If your prepared Korean seasoning already contains salt, reduce the amount slightly when adding. |
 |
|
Stir and place the pan on the stove. Cook over medium heat for 15-20 minutes (after boiling), stirring. Place hot zucchini in jars washed with soda and dried. Seal with sterile caps. Turn the can over for 10 minutes to check for leaks. Cool under a thick cloth and hide until winter. |
 |
|
Zucchini turns out to be moderately spicy and salty, carrots provide a piquant sweetness, and Korean spices provide an appetizing aroma. The first sample can be taken immediately if a little salad does not fit into the jars. |
 |
Zucchini goes well with any marinades and always turns out crispy and flavorful. With two step-by-step recipes canned pickled zucchini I suggest you take a look.
The most delicious Korean zucchini with seasoning for Korean carrots
It is very quick and convenient to prepare such preservation. You just need to grate the vegetables, add seasoning and other marinade components, wait for the juice to release and place the vegetables in jars. It turns out very tasty despite the simplicity of the recipe.
What we will cook from:
Yield: 1 liter (2 half liter) jars.
Step-by-step photo recipe:
|
Wash and chop the zucchini into long thin strips on a special grater. Grind the washed, peeled carrots in the same way. Place vegetables in a deep bowl. Add sugar and salt. |
 |
|
Pour in the bite and oil. Add Korean seasoning and stir. Let the salad sit at room temperature for 1-3 hours. |
 |
|
This quick recipe does not involve the use of hot marinade or brine. The main liquid is vegetable juice mixed with marinade. Quite a lot of it will stand out, as you can see in the photo. To prepare for the winter, place the snack in washed and dried jars. Place them in a cold oven, then preheat it to 140-150 degrees. Sterilize half-liter jars with preservation for 15, and liter jars for 20 minutes from the moment the oven heats up. |
 |
|
Seal the zucchini with clean, dry lids. Cool upside down and hide. |
You can also prepare for future use Korean carrots. This is very convenient: I opened a jar of orange salad in winter and immediately put it on the table. There is no need to wait until the carrots are properly marinated and infused. I described proven cooking methods in this one.
Recipe for Korean zucchini in circles (semi-circles), without carrots, in tomato
Tomato is rarely added to traditional Korean dishes, but in some cases recipes with it turn out successful and unexpectedly tasty. I often cook with the addition of tomato paste, and so I decided to try preparing zucchini in a similar marinade. I am completely satisfied with the experiment, so I am sharing this cooking method with you.
Required ingredients:
*Depends on the salt content in the sauce and seasoning (if ready-made ones are used).
Yield: 1.5 l.
Cooking procedure:
|
Cut the zucchini into circles or halves of circles approximately 0.5-0.7 cm thick. Place them in a saucepan and add seasoning. Add salt and rock salt to the tomato paste. Add a glass of hot water, stir until smooth. When using ready-made tomato sauce, you do not need to use water; you also need to adjust the amount of seasonings, salt and granulated sugar added. Pour the tomato into the pan. The liquid should almost cover the vegetable pieces. |
 |
|
Grate the peeled garlic on a fine grater and place in a saucepan. Pour table vinegar in there. Simmer over low heat for 25-30 minutes until soft. Place in sterile jars and seal. Store in a cool, dark place. |
 |
|
You can take a sample right away, but after brewing, the zucchini becomes much tastier. |
 |
A very good option for canned snacks - zucchini in chili ketchup. They are prepared very well, and the result will impress you. Crispy zucchini sticks in tomato marinade go well with potato dishes. Try it!
Zucchini and carrot salad - Korean style
Korean zucchini salad is a great appetizer that anyone can prepare in a few minutes. All in all, cooking zucchini in Korean It will only take half an hour and a delicious dish will be on your table. It is suitable as a separate light salad, which can be used for lunch or dinner, and also as an addition (side dish) to fish or meat delicacies.
At the same time, Korean-style zucchini salad is combined with absolutely any meat, from chicken and pork to rabbit, turkey and smoked meats. Serve delicious zucchini in Korean You can also use it with porridge or pasta - they are wonderful in any form.Now I'll tell you how to quickly and easily pickle zucchini in Korean at home.
To prepare we will need:
- about a kilogram of fresh young zucchini;
- one carrot (larger);
- 5 cloves of garlic;
- 70-90 grams of vegetable or olive oil;
- 2 tablespoons of tea mustard (preferably grain);
- a pinch of salt;
- a pinch of sweet paprika;
- a pinch of hot pepper;
- a teaspoon of ground coriander;
- apple cider vinegar - about 25-30 ml.
How to make Korean quick-cooking zucchini correctly, step-by-step recipe
Step 1. Peel the carrots, wash them, carefully cut them into thin strips or grate them using a Korean carrot grater.
Grate the carrots into strips Step 2. Wash the zucchini, remove the skin, cut in half, remove the seeds and inner pulp, if any. You can cut the vegetable in the same way as carrots; you can also simply grate them in Korean.
Cut the zucchini into strips On a note! If you use small young vegetables, then you don’t have to peel them, so the zucchini in a salad with spices will be even tastier.
Step 3. Mix the grated zucchini and carrots with your hands.
Mix carrots and zucchini Step 4. Let's move on to preparing the dressing for the zucchini appetizer. To make the dressing, you need to mix oil and vinegar, add mustard, pepper, salt, coriander and sweet paprika, mix and pour all this over the grated zucchini and carrots.
Step 5. Chop very finely with a knife or chop by pressing the garlic cloves through the garlic press.
Chop the garlic Step 6. Add chopped garlic to the rest of the products, stir.
Useful information! If you decide to pickle Korean-style zucchini at home and want to do it as quickly as possible, instead of the individual spices mentioned above, add Korean carrot seasoning to your Korean-style zucchini salad (one 15-gram package is enough for the specified amount of food).
Step 7. Mix all the ingredients for the snack, cover the bowl with a regular plastic bag or cling film, or a lid, and put it in the refrigerator for a couple of hours.
Leave the zucchini salad to marinate The minimum marinating time is 30 minutes, however, the longer the vegetables sit in the spices, the tastier they will be. In two hours, the zucchini will release juice, and the appetizer will become rich and appetizing.
Delicious Korean-style zucchini is ready!
On a note!
- If you want to marinate zucchini in Korean as quickly as possible by mixing the salad, leave it to marinate on the table, do not put it in the refrigerator. In this case, you can eat the snack in about twenty to thirty minutes.
- If you like spicy snacks, then double the amount of spices and garlic before marinating the zucchini in Korean.
Bon appetit!
Great( 13 ) Badly( 2 )
Zucchini today is one of the most popular vegetables found on our tables. One of their main advantages, along with the content of various vitamins and nutrients, is their low calorie content. This makes them indispensable in dietary and therapeutic nutrition, because a lot of healthy and tasty dishes can be prepared from zucchini. However, those who do not adhere to a healthy diet and simply like to treat themselves to tasty things can find many zucchini recipes that will certainly please them.
For example, lovers of spicy dishes should definitely try cooking Korean-style zucchini. When preparing Korean cuisine, spices are used abundantly, among which red pepper has a special place. It is what gives many Korean dishes their characteristic red-orange color. Also, when preparing Korean zucchini, many other seasonings, spices and herbs are used, which should be chosen based on your tastes.
Korean zucchini - food preparation
For cooking in Korean, zucchini should be taken young and strong. As a rule, recipes for this dish do not involve peeling them. They are cut according to the recipe, into circles or strips. Other vegetables involved in preparing Korean-style zucchini are prepared in the same way: carrots, onions, bell peppers and others.
Korean zucchini - the best recipes
Recipe 1: Korean-style pickled zucchini
Delicious, spicy and very aromatic salad, thanks to the large number of spices. Korean-style pickled zucchini can be an excellent cold appetizer or side dish for a meat dish.
Ingredients:
4 medium zucchini;
1 red and one yellow bell pepper;
3 carrots;
4 cloves of garlic;
1 medium onion;
1 tbsp. l. sesame oil;
1 tbsp. l. soy sauce;
2 tsp. sesame seeds;
2 tsp. acetic acid;
2 tsp. ground red pepper;
0.5 cups rast. oils;
1 tbsp. l. Sahara;
salt and ground black pepper to taste.
Cooking method:
1. Wash the zucchini and cut it into very thin circles, then, adding a little salt, put it under a press for 2 hours.
2. Cut the onion into thin half rings and fry in vegetable oil.
3. Grate the carrots on a fine grater. Cut the pepper into strips.
4. Drain the juice that the zucchini gave, mix it with carrots, onions, peppers and chopped garlic. Having mixed the resulting vegetable mixture well, add the remaining ingredients, acetic acid and mix again, adding salt if desired.
5. After letting the dish sit in the refrigerator for at least an hour, serve it with potatoes.
Recipe 2: Korean-style zucchini, canned for the winter
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. Moreover, preparing this preservation does not require any special hassle.
Ingredients:
2.5 kg of zucchini;
0.5 kg carrots;
0.5 kg onion;
5 large bell peppers;
150 gr. garlic;
greens in the form of dill, parsley, celery, cilantro.
for the marinade:
a glass of sugar;
a glass of vegetable oil;
a glass of vinegar;
2 tbsp. l. salt;
spices for Korean carrots.
Cooking method:
1. Grate zucchini and carrots on a special grater.
2. Cut the peppers and onions into strips.
3. After chopping the greens and garlic, add them to the prepared vegetables and pour the marinade over everything, then, after mixing well, leave to infuse for 3 hours.
4. When the vegetable mixture is infused in the marinade, put it in jars along with the marinade, packing it tightly, sterilize the jars (0.5 liter jars for about 15 minutes, 0.7 liter jars for 20 minutes, liter jars for about half an hour). Then we roll it up and place it in a preservation storage area.
Recipe 3: Korean zucchini marinated with vegetables
A very tasty and bright dish. To prepare it, zucchini is mixed with onions and bell peppers sautéed in sunflower oil, as well as other vegetables and spices.
Ingredients:
2 medium zucchini;
2 carrots and onions;
1 bell pepper;
4 cloves of garlic;
3 tbsp. l. sesame;
2 tbsp. l. soy sauce;
2 tbsp. l. vegetable oil;
3 tsp. paprika;
50 gr. vinegar;
30 gr. Sahara;
salt and ground black pepper to taste.
Cooking method:
1. After washing the zucchini, cut them into thin circles or semicircles (depending on the size of the zucchini). After salting, let them release their juice.
2. Grate the carrots on a special Korean grater (if you don’t have one, you can just use a coarse grater), and also add a little salt.
3. Cut the bell pepper into strips, the onion into half rings, then sauté them together in vegetable oil.
4. Now, having squeezed out the zucchini, mix them with the rest of the vegetables and finely chopped garlic, soy sauce, sugar, pepper (black and red), sesame seeds and vinegar.
5. Let the prepared salad brew in the refrigerator for several hours, then decorate with herbs and serve.
Recipe 4: Korean boiled zucchini
In this recipe, pre-boiled whole Korean zucchini is marinated with a vegetable mixture, vinegar and soy sauce. This dish should be prepared in advance, since zucchini prepared in this way must be kept in the refrigerator for several hours.
Ingredients:
3 medium zucchini;
2 onions;
3 bell peppers (red);
3 carrots;
4 cloves of garlic;
half a glass of vinegar and vegetable matter. oils;
50 gr. Sahara;
1 table each. l. salt with Korean seasoning;
1 tbsp. l. ground black pepper.
Cooking method:
1. Boil the zucchini whole in fresh water for about 10 minutes. Then, after draining in a colander and cooling, cut into thin slices.
2. Cut the onion and red bell pepper into small strips, grate the carrots on a Korean grater so that they look like strips. Grind the garlic using a garlic press. Then, having mixed all the prepared ingredients in a bowl, leave the resulting mixture to brew in the refrigerator for 24 hours. If there is such a need, you can prepare the salad faster by leaving it to marinate for 7 hours at room temperature.
When preparing zucchini in Korean, you should not neglect the advice of letting them steep in the marinade, since only in this case will the dish be filled with that unique taste and aroma for which we value Korean cuisine.
Loading...