Zucchini in Korean for the winter - 5 most delicious recipes

Zucchini in Korean for the winter with seasoning for Korean carrots

Seasoning for carrots in Korean gives this appetizer a characteristic taste, I recommend cooking. Moreover, preparing such an appetizer is easy.

We will need:

Zucchini - 2.5 kg (net weight without skin and seeds)
carrots - 1 kg
onion - 1/2 kg
bell pepper - 1/2 kg
garlic - 200 gr.
vegetable oil - 1 cup
vinegar 9% - 150 ml
salt - 2 tbsp. l.
sugar - 3/4 cup (210 gr.)

In fact, you can cut all the vegetables at your discretion, albeit with asterisks. And this applies to any workpiece, because the most important thing is that it was tasty. Let's look at the recipe step by step.

We remove the skin from the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini, everything is easier - just peel off the skin. Zucchini cut into circles.

If you want to make crispy zucchini, don't cut them too thin. The thickness of each circle must be at least 1 cm.

2. Bulgarian pepper can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or thinly sliced using a vegetable peeler.

3. Put all the vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables.

4. Pour in vinegar, add salt and sugar and seasoning for Korean carrots.

If you do not have ready-made seasoning for Korean carrots, it does not matter. Just add ground red pepper and coriander to the salad

5. We heat the vegetable oil and pour the salad with hot oil. Mix well, if you can handle it with a spoon, great. For me, when there are a lot of vegetables and they are cut larger, it is more convenient to mix them with my hands. And at the same time, you can knead the vegetables a little to make them softer and juicier.

6. Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will release juice, marinate and absorb the aroma of seasonings.

7. Mix the salad well and put it in cleanly washed jars. We put the jars of salad in a pot of warm water. We bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately. I sometimes boil the lids in the same water as the jars, I just take them off for 10 minutes from the blanks.

8. Roll up the Korean-style salad with lids, turn the jars over and cover with something warm.

Zucchini in Korean for the winter - the most delicious recipe

Well, just a very tasty and simple recipe for zucchini for the winter. I want to tell you that all these recipes can be prepared for dinner, in this case I recommend simply not adding vinegar.

We will need:

zucchini - 2 pcs.
carrots - 2 pcs.
onion - 1 pc.
garlic - 5-6 cloves
bell pepper - 1 - 2 pcs.
vegetable oil - 100 ml
vinegar 9% - 5 tbsp. l.
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
seasoning for carrots in Korean - 20 gr.
ground red hot pepper - a pinch

We try to grate carrots for this salad on a grater for Korean carrots. It turns out the ideal length and thickness of carrots. But if there is no such grater, it does not matter - just grate on a coarse grater.

2. Cut the zucchini as you like or prettier. I cut into long pieces.

3. Bulgarian pepper looks beautiful, cut into strips. Onions can be cut into half rings. We pass the garlic through a press or rub it on a grater. Place all vegetables in a deep bowl.

4. Prepare salad dressing. In a separate bowl, mix salt, sugar, seasoning for Korean carrots and red pepper. Add vegetable oil and vinegar.

Korean-style zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it

5. Stir the dressing and season our salad with it. Be sure to mix the vegetables well.

6. The salad should be marinated for at least 3 hours. Cover the bowl with a clean towel and leave at room temperature. During this time, it is advisable to mix the salad a couple of times so that the vegetables “make friends” with each other.

7. Put the finished salad in clean jars and sterilize in a pot of boiling water. Roll up boiled lids.

Zucchini in Korean "lick your fingers" - a recipe for the winter with a photo

See how beautiful Korean zucchini salad looks, where vegetables are thinly sliced on a grater for Korean carrots.

Korean-style zucchini for the winter without bell pepper - the most delicious recipe

This recipe is interesting for its composition. It would seem that the same Korean-style zucchini salad, but cilantro, green onions and soy sauce give it a special taste.

We will need:

zucchini - 3 pcs.
carrots - 1 pc.
tomatoes - 6-8 pcs. (medium-sized)
onion - 1 pc.
garlic - 2 cloves
chili pepper - 1 pc.
fresh cilantro - a bunch (20 gr.)
green onions - a bunch (30 gr.)
soy sauce - 3 tbsp. l.
vinegar - 5 tbsp. l.
vegetable oil - 100 ml
salt - 2 tsp
ground black pepper - a pinch

Cut off the ends of the zucchini on both sides. If the zucchini is young, then we leave the skin, and if it is already “old”, then we peel the skin. First, cut the zucchini in half lengthwise, and then cut across into slices 3-5 mm thick. We put the zucchini in a deep bowl, salt, sparing no salt, and leave for 15 minutes. After the zucchini slices, rinse with cold running water.

To make the zucchini in the salad elastic and crispy, be sure to squeeze them slightly after washing

2. Cut the carrots into circles across and a little obliquely, 2-3 mm thick. Then cut each circle in half. Cut the tomatoes into 4 pieces. Onion cut into half rings 3 mm thick.

3. Cut a fresh green onion into a length of about 5 cm. The thick lower part with a young onion can be cut in half. Roughly chop fresh coriander greens.

4. Cut the garlic into small slices, hot pepper into thin strips. If you want to get a spicier salad, then leave the hot pepper seeds, and if you like the taste softer, then it is better to remove the seeds, since they are the most pungent.

5. Warm up the pan, pour a little vegetable oil and fry onions, carrots and tomatoes on it. Fry, stirring constantly, 2-3 minutes.

6. Add the fried vegetables to the zucchini, put green onions, cilantro, hot peppers and garlic there. Pour in soy sauce, vinegar and sprinkle with black pepper. Heat up vegetable oil and pour hot oil over vegetables. Leave the salad to marinate for 3-4 hours. During this time, mix the vegetables several times.

7. Mix the salad well, put it in jars and sterilize for 15-20 minutes. Then we roll up the metal lids.

Delicious Korean zucchini salad

This delicious zucchini salad is for lovers of spicy dishes. Vegetables are beautifully cut into strips using a Korean carrot grater.

So, we considered another option for harvesting zucchini. Stocks of our pantries are replenished with various yummy. We prepare vegetables collected at our summer cottages or bought at the market for the winter. Well, in winter, all that remains is to taste and enjoy the result of your work.