Korean zucchini for the winter - recipes with photos. The most delicious Korean-style zucchini with seasoning. The most delicious recipes for Korean zucchini for the winter: with sesame seeds, pepper and garlic

Korean zucchini for the winter, the most delicious recipes 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.
Pre-cored Bell pepper I cut 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.
I cut the onions 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 to the mixture. sunflower oil and vinegar. And lastly, I add hot peppers(cayenne can be replaced with red). Moreover, the longer the marinade with pepper boils, the spicier the filling will be. We don't like too 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, Korean-style zucchini, the most delicious quick-cooking recipe for which I described, can be served. 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 lay out the vegetables with seasoning for Korean carrots into jars and evenly fill with 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!

Good afternoon.

I had already finished making collections of recipes and began to gradually move on, but, unexpectedly, I came across such a wonderful type of preparation as Korean zucchini.

I knew that in Korean there are not only carrots, but also, for example, but this was the first time I encountered such a method of preparing zucchini.

I also searched on the Internet and found several ways of cooking with a different set of products. And this selection is the result of my curiosity and interest in such an original dish.

As you can see, the choice is quite varied and you can start cooking right now - you probably have necessary products for cooking using at least one of the presented methods.

Korean zucchini for the winter with seasoning for Korean carrots

The most logical way to cook something Korean is to use Korean carrot seasoning. Everything's there necessary spices to give the desired spiciness.

Ingredients for 4 liter jars:

Zucchini - 3 kg
Carrots - 0.5 kg
Pepper (sweet) - 0.5 kg
Onion - 0.5 kg
Garlic 7-8 cloves
Vinegar 9% – 160 ml
Sunflower oil – 150 ml
Sugar - 100 g
Salt 2-3 tbsp.
Seasoning for Korean carrots - 20 g

Preparation:

1. To give a snack the right kind you need to use a grater for Korean carrots. You need to grate zucchini and carrots on it.

If the zucchini is not young, then you need to remove the peel and ripened seeds from them.

Cut the sweet (or bell) pepper into small strips.

2. Cut the onion into small cubes, add to the rest of the vegetables and mix.

3. Next add spices: sugar, salt, seasoning for Korean carrots, vinegar, sunflower oil and garlic, passed through a press.

Mix everything thoroughly again, cover the container with a lid and leave to marinate for 2-2.5 hours.

During marinating, the mixture must be stirred 2-3 more times.

4. Ready salad put it into jars in advance. Fill the jars with vegetables up to the shoulders and pour the marinade up to the top.

5. Since the vegetables have not been heat-treated, the filled jars must be sterilized. Without sterilization, the workpieces will turn sour one hundred percent. Don't skip this extremely important step.

Cover the jars with sterilized lids and place them in a saucepan with cold water so that the water reaches the jars up to the hangers, turn on medium heat, wait until the water boils and then set another 15 minutes for 0.5 liter jars and 25 minutes for liter jars.

To prevent the jars from bursting, they should not touch each other, and a cotton towel should be placed on the bottom of the pan.

6. After this, we roll up the jars (or screw them on if the lids have threads), turn them over, cover them with a blanket and leave them like that until they cool completely.

After cooling, store in a cool place.

Korean zucchini: the most delicious recipe without bell pepper

Now let’s start removing “extra” products from the recipe so that you can make sure that a delicious salad can be prepared without an impressive list of vegetables.

Ingredients for 4 cans of 0.5 l:

2 kg zucchini
1 kg carrots
0.5 kg onions

For the marinade:

1 cup of sugar
2 tablespoons salt
1 cup sunflower oil
1 cup 9% vinegar
Coriander - to taste
Black pepper - to taste

Preparation:

1. Wash the zucchini and carrots, peel and grate them like Korean carrots. Cut the onion into small cubes. Combine vegetables in one deep container. Add all the spices, vinegar, vegetable oil, mix.

Cover the container with a lid and leave to marinate for 2 hours.

2. Place the finished salad in sterilized jars, compacting it tightly and pouring over the marinade so that it reaches almost to the neck.

3. Then the filled jars must be sterilized in a pan of water, as shown in the first recipe, rolled up and left to cool upside down under a blanket.

Then store in a cool place.

Photo recipe for cooking zucchini in Korean without carrots

In this version we remove the carrots. In general, the only vegetables left are zucchini, the rest are spices. So that option can well be called classic recipe zucchini in Korean.

Ingredients:

3 medium zucchini
Bunch of greens (dill, parsley)
Garlic - 4-5 cloves
Korean carrot seasoning - 2 tbsp. no slide
Sugar - 1 tbsp. with a slide
Salt - 1 tbsp. no slide
Vegetable oil - 6 tbsp.
Vinegar 9% - 3 tbsp.

The indicated amount of ingredients is enough to fill a 1 liter jar.

Preparation:

1. Since there are not a lot of starting products at all, the cooking will not take too long. As in all recipes, we grate the zucchini using a Korean carrot grater.

If it is already old, then first remove the peel and rub only the sides of the zucchini, leaving a “core” with seeds.

2. Add garlic squeezed out with a garlic press and all the prepared spices to it. As well as vinegar and vegetable oil. Mix everything thoroughly and cover the bowl. cling film and leave to marinate for 2 hours.

During these 2 hours, the zucchini will completely marinate and release its juice.

3. Ready snack need to be put into jars and sterilized. You can take a 1 liter jar, or, as in this example, you can take a slightly smaller one so as not to open a large jar once again.

4. Place the jars in a saucepan at the bottom of which is lined with a cotton towel, pour cold water so that the water reaches the hangers of the jars and place on medium heat.

From the moment the water boils, sterilize the jars for exactly 5 minutes, then remove and close with sterilized lids. There is no need to keep it longer, otherwise you will end up with porridge instead of crispy zucchini. This is true for 0.25 liter cans. For half liter jars the time is 15 minutes, for liter jars it is 25.

5. Closed jars turn them over onto the lids and leave them to cool without covering them with a blanket.

Zucchini under Korean carrots for the winter

Another possible variant- take only carrots and zucchini. I am sure that no one who tries this salad will guess what is so interesting added to the carrots.

Ingredients for 2 0.5 l jars:

Zucchini – 750 g
Carrots – 200 g
Salt – 0.5 tbsp.
Sugar – 2 tbsp. (without slide)
Vegetable oil – 60 ml
Korean carrot seasoning – 1-2 tbsp.
Table vinegar 9% – 40 ml

Preparation:

1. If you looked at the previous recipes, then you won’t see anything new in this one. Zucchini and carrots need to be grated on a special grater, add all the spices to them, mix and leave to marinate for 2-2.5 hours, covered with film or just a clean towel.

2. During this time, the vegetables will release juice and a large amount of liquid will appear at the bottom of the bowl.

3. Vegetables need to be placed in sterilized jars, compacting them tightly enough, and then add liquid (marinade), filling the jars up to the neck.

4. Cover the jars with lids and place them in a saucepan with water.

The water should be up to the hangers of the cans and it should be cold.

We put the pan on the fire, bring the water to a boil and then set it for another 15 minutes (for 0.5 liter cans).

5. Then we take out the jars, roll up the lids and leave the jars to cool under the blanket upside down.

Winter snack with instant hot peppers

Refusal large quantity makes cooking easier and faster. But this does not negate the waiting time for marinating and the mandatory procedure for sterilizing filled jars.

Ingredients for 3 0.7 l jars:

Zucchini - 3 kg
Onion - 0.5 kg
Carrots - 0.5 kg
Sugar - 150 g
Vegetable oil - 150 ml
Vinegar 9% - 1 cup (200 ml)
Salt - 3 tbsp.
Coriander - 2 tbsp.
Hot pepper - 1 pc.

Preparation:

1. Cut off the stalk and inflorescence from the zucchini and grate it on a Korean carrot grater. And again, I remind you that overripe vegetables need to be peeled and left with a loose center with seeds.

2. Grate the carrots on it, cut the onion into thin half rings, and chop the hot pepper into any shape. Combine all vegetables in one bowl.

3. Pour all the spices and all the liquids into a bowl, mix and leave to steep for 2 hours.

It is advisable to stir the salad 2-3 times during this time.

4. After 2 hours, place the vegetables in pre-sterilized jars, cover with lids and send for sterilization.

We put them in a saucepan, pour in water so that it reaches the hangers of the jars, turn on medium heat and boil them for 20 minutes from the moment the water boils.

5. After this, close the jars and put them in a warm place until they cool completely. Then store it in a cool place.

Video on how to cook Korean zucchini for the winter in jars

If you still have questions about preparation or something is not clear about sterilization, then I recommend watching this interesting and informative video.

Vegetables marinated in soy sauce are to die for

Well, I left the best for last original recipe in which the marinade is prepared with soy sauce. You definitely haven't tried this before.

Ingredients:

Zucchini - 2 pcs.
Carrots - 1 pc.
Bell pepper - half
Onion - 1 piece
Greens - a bunch
Hot red pepper - quartered
Salt - 0.5 tsp
Sugar - 2 tsp.
Coriander - 1 tsp.
Grain mustard - 1 tsp.
Soy sauce - 2 tbsp.
Sunflower oil – 100 ml
Vinegar 9% - 2 tbsp.
Garlic - 3-4 cloves
Ground black pepper - 0.5 tsp.

Preparation:

1. Prepare vegetables. Three carrots on a Korean grater, cut the onion into very thin half rings, bell pepper cut into strips, hot pepper into rings. Place everything in one deep bowl.

2. In it we put garlic, squeezed through a press, chopped herbs and zucchini, sliced or grated into thin rings.

3. Heat vegetable oil over medium heat. It should become hot, but under no circumstances should it boil.

You can add a sprig of rosemary to the oil for flavor.

4. Now prepare the marinade. To do this, combine in one bowl soy sauce, vinegar and all spices. Mix thoroughly until sugar and salt are completely dissolved.

5. Pour the marinade over the vegetables, add hot oil and mix everything together. Then we leave the vegetables to marinate. With this marinade, 30 minutes will be enough.

6. Place the finished Korean-style zucchini in sterilized jars and, as in all previous recipes, sterilize them again after filling.

Then cool upside down under a blanket and store in a cool place.

Now, it seems, we have gone through all possible combinations. And you know what I like most? All presented options for zucchini are ready to eat after marinating. So you don't have to wait until winter to open a jar. You can eat some right now, and store some for the winter.

And that's all for me, thank you for your attention.

The gifts of summer in a jar are not only a riot of homemade berries or fruits. The main competitor of cucumber in terms of the number of recipes is included in the list of the most popular vegetables for canning. Caviar is made from zucchini, fresh fruits are pickled or salted, and delicious unusual jam or prepare Korean salads for the winter.

How to cook Korean zucchini for the winter

The form of cutting - cubes, half rings, straws - will not affect the taste of homemade preparations, but the method and choice of spices have such magical power. Acute vegetable snack will always find its admirers, but how to pickle zucchini in Korean so that you want more? With all the abundance of recipes, you cannot do without heat treatment, but if you sterilize vegetables directly in jars, you will be able to preserve the maximum useful substances. The closed canning method will double the shelf life of Korean zucchini for the winter, and among other recommendations:

It is advisable to harvest only young fruits;
Peeling is not necessary, but cutting vegetables according to the recipe is yes;
to give preservation unique taste, you should first keep fresh fruits in the marinade.

Korean zucchini recipes for the winter

Ways home twist there is so much zucchini that before the new harvest you will be able to try it almost every day different dishes. How to cook canned zucchini so that they look as delicious as in the photo from the magazine? Among simple recipes more common diet snacks, and in combination with other vegetables and spices it is easier to find hearty or spicy salads. If you have little experience in homemade preparations, then you should choose step-by-step recipes with photos, and the easiest and affordable way- This is watching a video.

Quick Korean zucchini for the winter

When you have managed to reap a rich harvest, you don’t have enough energy and time for homemade preparations. Instant Korean zucchini will help save the situation, because the recipe is based on a quick approach to twisting. The second advantage of this method is its simplicity, and the end result is very tasty and profitable. Korean zucchini for the winter will be an appropriate addition to boiled potatoes, stand-alone side dish or filling for pita bread.

Ingredients:

zucchini – 1 kg;
garlic – 3 cloves;
onion – 3 heads;
dill – 1 bunch;
sugar, salt - 0.5 teaspoons each;
vegetable oil – 3 tbsp. spoons;
vinegar (9%) – 1 tbsp. spoon.

Cooking method:

Co fresh fruits Remove the peel, cut into thin strips, and cut the onion into half rings.
In a saucepan, mix vegetables with salt, sugar, vegetable oil, put it on the fire, boiling for no more than 5 minutes until the zucchini and onions are translucent.
Chop the garlic and dill, add to the pan, boil for a few more minutes, and then pour the resulting mass into jars. Sterilize the workpiece for 10 minutes from the moment the water boils, remove it and roll it under a tight lid.

Korean-style spicy zucchini for the winter

A versatile snack and an excellent duo meat dish- that's why this recipe is useful. How to cook spicy zucchini in Korean for the winter? Among fresh fruits, you should select strong vegetables, take care of a wide selection of spices, and leave time for pickling. The result of such a careful approach will please you when, in the midst of cold weather, you manage to serve an appetizing spicy dish from the gifts of summer.

Ingredients:

zucchini – 4 pcs.;
bell pepper (yellow, red) – 2 pcs.;
onion – 1 head;
carrots – 3 pcs.;
garlic – 4 cloves;
vegetable oil – 120 ml;
soy sauce – 30 ml;
vinegar - 2 tbsp. spoons;
sesame, red ground pepper– 2 teaspoons;
salt, pepper - to taste.

Cooking method:

Winter option marinating of spicy snacks stipulates that young fruits should be cut into thin circles, salted, and put under pressure for 2 hours.
Bye zucchini preparation will marinate, you need to chop the onion into half rings and fry.
Cut the pepper into thin strips, grate the carrots, and chop the garlic.
Drain the liquid from vegetable preparation, mix everything, add vinegar, salt, spices.
Marinate for another hour, then place liter jars on the floor to sterilize the winter spicy salad for the winter, keeping glass jars with delicious snack in boiling water for 10-15 minutes.

Korean fried zucchini for the winter

To make delicious winter canned vegetables You can not only marinate. This step-by-step recipe will help you give your homemade preparations a different taste by frying the main ingredients. How to cook fried zucchini in Korean for the winter so that they look appetizing even in the photo? With all the nuances to prepare savory snack no more difficult than cooking home canning according to other recipes, but it turns out very tasty, because you have to cook it together with tomatoes, bell peppers and spices.

Ingredients:

zucchini – 1 kg;
tomatoes – 1 kg;
bell pepper – 400 g;
garlic – 8 cloves;
greens (parsley, dill) - half a bunch;
sugar – 2 tbsp. spoons;
salt – 30 g;
black allspice – 7 peas;
vegetable oil – 100 ml.

Cooking method:

Canning zucchini should begin by first washing the raw young vegetables, then peeling them and cutting them into rings. Fry each piece on both sides until golden brown, avoiding burning, otherwise they will become bitter.
Cut the onion and tomatoes into cubes and simmer for a few minutes in a frying pan. Then pour the mixture into a container and grind using a blender or mixer. Add chopped garlic, herbs, sugar, salt to this, mixing thoroughly again.
Preparing zucchini for the winter will turn out beautiful if you lay out the vegetables in layers, pour over the prepared tomato sauce, add 2-3 peas allspice.
Close home preparation under a tight lid for storage for the winter only after sterilizing the jars.

Korean zucchini for the winter with carrots

Harvesting during the season is easier to cope with if you make savory vegetable salads. It turns out very tasty dish, which, while preserving nutrients, helps to diversify the menu. Korean-style winter squash with carrots and spices will definitely have fans, because this home-canned food has its own “zest.” How to prepare a Korean zucchini and carrot salad so that it acquires pungent taste? Prepare necessary products and follow the recommendations step by step recipe.

Ingredients:

zucchini – 2.5 kg;
carrots – 0.5 kg;
onion – 4 heads;
pepper – 5-6 pcs.;
garlic – 5 cloves;
vegetable oil – 200 ml;
sugar – 1 glass;
salt – 2 tbsp. spoons;
vinegar – 150 ml;
greens - to taste;
seasoning for Korean carrots– 2 tbsp. spoons.

Cooking method:

Grate fresh zucchini, carrots, and cut bell peppers and onions into strips.
Preparing the marinade will be the next step; for this you need to mix vegetable oil, vinegar, sugar, and salt.
Pour chopped garlic and herbs into the chopped vegetables, pour in the marinade, leaving the homemade preparation for 3 hours.
Next, put the vegetable mass into jars and pour in the remaining marinade. Sterilization will take about an hour, and then the jars can be removed for storage.

Video: Korean zucchini salad

Everyone have a delicious day! And it will be delicious, because you will cook zucchini in Korean. I will write 5 recipes for making this delicious salad. Four of them will be summer options, and the fifth will be prepared for the winter. Therefore, if you like these pickled zucchini, be sure to preserve them.

Korean zucchini can be cooked different ways, like carrots in Korean. Add to zucchini different vegetables and spices. One of the cooking options is to fry the onion and pour hot vegetable oil over the spices. It is in hot oil that seasonings reveal their aroma. The second option is not to fry anything, but to mix the ingredients cold.

To decide which is tastier, it’s worth preparing both options. After all, everyone has different tastes. And I, in turn, will write the most delicious recipes for cooking zucchini in Korean. If you have never eaten raw zucchini, then these recipes are for you. Without heat treatment, maximum nutrients remain in vegetables. So stock up on vitamins while it's summer.

This salad will need cherry tomatoes, but you can use any delicious tomatoes. And the marinade also contains soy sauce, which will give the salad an oriental taste.

Ingredients:

zucchini - 800 gr.
red bell pepper - 1 pc.
green sweet pepper - 1 pc.
Cherry tomatoes - 8 pcs.
onion- 1 PC.
green onions- 1 bunch
garlic - 4 cloves
greens - 1 bunch
soy sauce - 1 tsp.
seasoning for carrots in Korean - 1 tbsp.
sugar - 1 tbsp.
refined sunflower oil – 50 ml
salt, black pepper - to taste
ground red pepper - 0.5 tsp. (optional)
vinegar 9% - 1 tbsp.

How to cook Korean zucchini with tomatoes:

1. It’s better to take zucchini young. In this case, there is no need to peel them and remove the seeds. Just trim off the tails. Cut the zucchini into semicircles of 3-4 mm. It is better to cut thinner so that the vegetables are well marinated.

2. Place the zucchini in a bowl and add 1 tablespoon of salt. Mix well and leave for 15 minutes. During this time, the zucchini will release juice.

3.Prepare other vegetables. Peel the onion, rinse and cut into feathers. Peppers - red and green - cut into strips. Simply cut the cherry tomatoes in half. If your tomatoes are large, then cut them into slices. Cut the green onions into feathers, about 6-7 cm long. Finely chop the greens (parsley and dill).

4.When the zucchini has stood, rinse it under cold water and place it on a sieve to drain.

5. Heat 50 ml of vegetable oil in a frying pan, add onions to fry. Fry the onion for about 2 minutes, stirring, then add the chopped peppers and continue frying. Add half a teaspoon of red hot pepper to the vegetables (if you don’t like it spicy, you don’t have to use it), stir. Cut the garlic into strips and add to the onion. Fry for a couple more minutes.

Vegetables in a frying pan do not need to be fried until soft, they should crisp up. Therefore, fry quickly over high heat.

7.Put green onions and herbs, sugar, into the salad. Korean seasoning, black pepper, vinegar and soy sauce. Mix everything well, taste for salt and pepper. Now is the time to add spices or vinegar to taste.

8.Place the salad in the refrigerator for 1 hour so that the zucchini and vegetables marinate. After this, you can already eat it. It turns out bright, beautiful, very appetizing. Such salad will do for both fish and meat.

Korean zucchini with carrots and coriander

Coriander is the main spice that will give the salad a special aroma and taste. In the composition of seasonings for Korean carrots, coriander occupies the main place. In this recipe you do not need to use ready-made seasoning, but use coriander and red pepper. But if you wish, you can replace all the spices with ready-made seasoning; for this amount of vegetables you will need 2 tbsp. seasonings

Ingredients:

young firm zucchini - 600 gr.
onions - 100 gr.
carrots - 100 gr.
sweet pepper - 1 pc.
garlic - 200 gr.
cilantro - 1 bunch
vegetable oil - 1/4 tbsp.
sugar - 2 tbsp.
vinegar 9% - 1/4 tbsp.
salt - 1 tsp.
coriander - 1.5 tsp.
dried garlic- 0.5 tsp
black pepper - 1/2 tsp.
ground red pepper - 1/4 tsp.

How to cook Korean zucchini with carrots:

1. Zucchini and carrots and grate on a Korean carrot grater. Take only young zucchini, firm, not soft. There is no need to peel off their skin. If there is no special grater, then the vegetables need to be cut into thin long strips. But doing this manually takes a long time.

2.Cut the onion into thin half rings and the bell pepper into thin strips. Send the slices to the zucchini.

3. Wash and dry the greens, chop finely and add to the salad. Mix all the vegetables.

4.Make the marinade in a separate bowl. Mix garlic, sugar, salt, vinegar, vegetable oil, red and black pepper, coriander, dried garlic until smooth. Pour this marinade over the chopped vegetables and mix very well. It is best to mix this salad with your hands.

Test the salad for salt and acidity. Now you can add vinegar, sugar, salt and pepper to taste. The sharpness can also be adjusted as desired. If you prefer, omit the red hot pepper.

5. Leave the salad for 3-4 hours so that it marinates well. After this you can eat. Such Korean-style zucchini turns out moderately spicy, very aromatic, sweet and sour. IN finished form The salad can be stored in the refrigerator for 2 weeks in a closed container (jar). But, as practice shows, it is eaten much faster.

Korean zucchini with chili pepper

This recipe does not require any tomatoes or carrots. The basis of the salad is pickled zucchini. Sweet pepper and, of course, chili pepper are also added to them for taste.

Ingredients:

zucchini - 2 pcs. average
sweet pepper - 2 pcs.
red chili pepper - 1 pc.
parsley - 1 bunch
garlic - 10 cloves
salt - 1 tsp.
sugar - 2 tsp.
vinegar 9% - 2 tbsp.
odorless vegetable oil - 6 tbsp.
Korean carrot seasoning - 2 tbsp.

How to quickly cook zucchini in Korean:

1. Wash all vegetables and herbs. Grate the zucchini using a Korean carrot grater - into long strips. Cut the sweet and bitter pepper into thin strips. Squeeze the garlic through a press, finely chop the parsley.

2.In a bowl or container, combine the zucchini and peppers. Salt and add sugar and seasoning, mix everything. Pour in vinegar and stir again.

3.Pour vegetable oil into a frying pan and heat it. Place the garlic in a mound on top of the salad and pour hot oil over the garlic. This way the garlic will give up its oil and the zucchini will be very aromatic and with rich taste. Stir the vegetables again.

4.Put parsley into the zucchini and stir. By this point, the zucchini will have released juice; there is no need to drain it. Test the salad for salt and acidity. Cover with a lid or cling film and refrigerate the zucchini overnight. After a day, the salad can be served. Before serving, you need to stir the zucchini and place only vegetables on the plate; no liquid is needed.

Korean zucchini - the fastest recipe

In this recipe, in addition to zucchini, there are carrots and peppers; onions and hot peppers are not used. Used as spices ready seasoning For Korean dishes.

Ingredients:

zucchini - 400 gr.
carrots - 100 gr.
sweet pepper - 0.5 pcs.
garlic - 3 cloves
sugar - 1 tsp.
salt - 1 tsp.
seasoning for Korean carrots - 1 tbsp.
vinegar 9% - 2 tbsp.
olive oil- 2 tbsp.
parsley and basil - 30 gr.

Preparing a salad with zucchini in Korean:

1.First prepare the marinade. Pour olive oil into a bowl - a couple of tablespoons and the same amount of vinegar. Instead of table vinegar, you can use natural vinegar- wine or apple. Add sugar, salt and seasoning to the dressing. Mix everything well and let it sit while you prepare the vegetables.

2. Zucchini, carrots and peppers need to be grated using a Korean carrot grater. Now they sell a convenient device that looks like a vegetable peeler. With its help you can quickly cut vegetables into thin and long strips.

3. Squeeze three cloves of garlic into the chopped vegetables. Finely chop the parsley and basil leaves, add to the total mass and mix well.

4. Pour the dressing over the resulting vegetable mass and stir thoroughly again. Cover the zucchini with a plate and place a press on the plate (e.g. three liter jar with water). Leave the salad to steep for 2 hours at room temperature.

5.After 2 hours, Korean-style zucchini can be eaten or put in the refrigerator for further storage. This salad will be even tastier the next day! Try it and you won't regret it.

Korean zucchini for the winter - preservation

For zucchini salad lovers, there is a canning recipe. In this case, you can enjoy delicious zucchini and carrots in winter too. It’s easy to prepare this preserve; I’ll write below how.

Ingredients (for 6 cans of 0.5 l):

zucchini - 2 kg
carrots - 400 gr.
onions - 400 gr.
garlic - 100-150 gr.
greens - 1 medium bunch

For the marinade:

vegetable oil - 150 ml
vinegar 9% - 100 ml
ground coriander - 2 tsp.
ground red pepper - 0.5-1 tsp.
sugar - 150 gr.
salt - 2 tbsp. no slide
ground paprika - 2 tsp.
ground black pepper - 0.5 tsp.

Cooking method:

1. Peel the carrots, onions and garlic. There is no need to peel zucchini if they are young. Grate carrots and zucchini for Korean dishes. Cut the onion into thin half rings. Finely chop the greens with a knife. Pass the garlic through a press. Place all these vegetables in a large bowl.

2.Next you need to prepare a spicy marinade filling. To do this, simply mix vegetable oil, vinegar, sugar, salt, black and red pepper, paprika, and coriander in one container. Stir the marinade until the salt and sugar dissolve. There is no need to boil the filling so that the vinegar does not evaporate.

3. Pour the marinade over the vegetables and mix with your hands. Cover the salad with film or a towel to prevent dust from getting into it and leave for 1-2 hours. During this time, the zucchini will release juice, which is needed for preservation.

4. Wash the jars well with soda and rinse them thoroughly warm water. It is not necessary to sterilize, since the jars will be sterilized along with the salad. After 2 hours, place the salad in jars and pack tightly. First, place all the zucchini in the jars, and then evenly pour the marinade over the salad, which will remain in the bowl.

5. All that remains is to sterilize the salad. Can this be done in the classic way. Take a large saucepan and line the bottom with a towel. Place the jars, cover them with sterilized lids (but do not roll them up) and fill them with warm water to the level of the hangers. Place the pan with the jars on the fire, bring the water to a boil, reduce the heat and boil the salad in the jars for 15 minutes (for 0.5 liter jars) or 20 minutes (for 1 liter jars). After this, remove the hot jars from the boiling water and immediately roll them up.

The second method is in the oven. Place jars of salad on a baking sheet and send to cold oven. Close the door and set the temperature to 150 degrees. While the oven is heating up, the salad will also gradually warm up. Once the oven has completely warmed up to 150 degrees, time 15 minutes from this time (for 0.5 liter jars). After 15 minutes, remove the pieces, cover with sterilized hot lids and roll up.

6.Wrap the zucchini in a blanket and let it cool completely. Next, put it in the pantry or cellar (any dark place). It turns out to be a spicy salad for the winter, which will be an excellent snack.

Cook zucchini the Korean way different recipes and find your favorite taste. Also read recipes to eat in winter delicious vegetables. Share these recipes with your friends by simply clicking on the social buttons. networks below.

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Korean quick-cooking zucchini will definitely please fans savory snacks. They turn out tasty and aromatic, go well with fatty foods, and especially with meat. In addition to zucchini, carrots, bell peppers and herbs are often used in such dishes.

How to cook zucchini in Korean?

Instant Korean zucchini – the recipe is simple and accessible to everyone. And so that everything turns out quickly, tasty and without hassle, recommendations for choosing will help original product and the preparation itself, presented below.

It is better to choose young zucchini with unripe seeds.
If the skin is thin, then you don’t have to cut it off. If not, then it is better to clean the product.
How thinner zucchini will be sliced, the sooner they will marinate.

Instant Korean zucchini slices with the addition of carrots can be either very spicy or moderate. You can adjust the degree of spiciness yourself by adding more or less chili pepper. To make the pickling process go faster, you can put pressure on the zucchini.

Ingredients:

zucchini, carrots - 1 pc.;
garlic – 3 cloves;
hot chili pepper – 1 pc.;
vinegar, sugar - 1 tbsp. spoon;
dill;
salt.

Preparation

Zucchini is cut into circles 3 mm thick.
Dip them in boiling water for 3 minutes and drain in a colander.
Peeled carrots are passed through a Korean vegetable grater.
Mix zucchini with carrots, add garlic, chopped chili pepper and chopped dill.
All this is salted, sugar is added, vinegar and oil are added and kneaded.
Place Korean quick-cooking zucchini and carrots in the cold for 1 hour.

A great addition to boiled potatoes There will be a Korean-style zucchini salad prepared according to this recipe. To make the dish look more interesting on the table, it is better to choose red bell peppers. Depending on the desired spiciness, the seasoning can be used hot or mild.

Ingredients:

zucchini, carrots, onion, bell pepper - 1 pc.;
spices for carrots in Korean - ½ tsp;
vinegar – 20 ml;
granulated sugar – 1 teaspoon;
oil – 50 ml;
salt.

Preparation

Grate zucchini and carrots.
Chop the onion and pepper into strips.
Vegetables are sprinkled with spices, vinegar, oil are added, salted and sugared.
Stir all this, cover with film and put in the cold for 40 minutes.

An excellent Korean-style zucchini appetizer from this recipe will fit at any feast, because it great addition for any meat and alcoholic beverages. It is most convenient to cut the zucchini into thin layers using a vegetable cutter. If desired, the dish can be supplemented with other herbs - cilantro and parsley.

Ingredients:

zucchini – 2 kg;
garlic – 1 head;
vinegar 6% - 60 ml;
sugar – 30 g;
dill – 1 bunch;
odorless oil – 100 ml;
salt.

Preparation

Zucchini is cut into thin strips.
Garlic and dill are finely chopped.
Mix oil with vinegar, sugar, salt, dill and garlic.
The resulting mixture is sent to the zucchini and kneaded.
Place a weight on top and leave it in the cold for half an hour.
After this, the Korean pickled zucchini can be served.

Korean zucchini hee

Young zucchini in Korean style in the form of heh is extremely tasty and aromatic salad. Due to the fact that the zucchini has previously been doused with boiling water, they turn out soft, but at the same time all the vitamins are preserved. If you want a spicier dish, then you should add hot pepper. If, on the contrary, you need more delicate delicacy, then you don’t have to put pepper at all.

Ingredients:

zucchini – 1 kg;
carrots – 2 pcs.;
red bell pepper – 1 pc.;
oil – 150 ml;
salt, sugar, vinegar - 1 teaspoon each;
garlic – 4 cloves;
onion – 1 pc.;
greens, chili pepper.

Preparation

Zucchini is cut into thin rings and poured with boiling water.
After 3 minutes the water is drained.
Carrots are chopped on a Korean vegetable grater and added to the zucchini.
Onions and peppers, chopped into thin half rings, are also sent there.
Add greens and stir.
Mix vinegar, pepper, salt, sugar, oil and garlic separately.
The resulting mixture is poured over the vegetables, kneaded and refrigerated.
In half an hour, Korean quick-cooking zucchini with peppers and onions will be ready.

Korean zucchini with honey is unusual, but incredible delicious dish. Combination different tastes– sweet, sour and spicy makes it special. If desired, the finished dish can be sprinkled with sesame seeds. Soy sauce in this recipe It’s better to use the classic one without any additives.

Ingredients:

zucchini – 2 pcs.;
honey, vinegar - 1 tbsp. spoon;
oil – 20 ml;
garlic cloves – 4 pcs.;
soy sauce – 20 ml;
ground black pepper, herbs.

Preparation

Zucchini is cut into thin slices.
Add chopped dill and spices.
For the sauce, mix oil, vinegar, honey, soy sauce and chopped garlic.
Pour it over the zucchini and within 2 hours the instant Korean zucchini will be ready.

Korean-style zucchini, the recipe for which is presented below, is a spicy dish that lovers of savory dishes will definitely like. It is good because it is prepared very quickly, and then eaten just as quickly. If you want the appetizer to be fiery spicy, you can also add chili peppers directly with the grains.

Ingredients:

young zucchini – 3 pcs.;
oil, table vinegar– 100 ml each;
garlic – 1 head;
salt, sugar, pepper, paprika;
Korean spicy carrot seasoning.

Preparation

Slice the zucchini thinly and place it on a dish in layers, sprinkling each layer with salt and spices.
Pour the whole thing with oil with a bite, add chopped garlic, stir and put the Korean quick-cooking zucchini in the cold for half an hour.

Korean zucchini for the winter - recipe

Various Korean salads you can enjoy yourself not only in summer time. Korean-style zucchini for the winter is an excellent preparation, which is also prepared very simply and quickly. When putting the mixture into jars, it is important not to fill them to the top, because during the sterilization process, juice will still be released from the vegetables.