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Zucchini dishes in Korean. Cooking zucchini in Korean: quick pickled snacks and a recipe for the winter

A spicy and aromatic appetizer that fits perfectly on any table is marinated zucchini fast food... Hostesses like them for their simplicity and always great taste. Fresh vegetables, some spices, the right marinade and a short exposure - this is the formula perfect meal... What's the best recipe?

How to make Korean zucchini

Asian cuisine is characterized mainly by a large number of spicy dishes. If a recipe receives a Korean-style supplement, chances are high that it contains a lot of seasonings. Marinating products with vinegar or lemon juice... Korean zucchini appetizer can look like a salad or familiar to many squash caviar but it will be sharper.

The main nuances of such a dish:

  • The most delicious instant snack is obtained from zucchini: the pulp keeps its shape well, has less sweetness.
  • It is recommended to take young zucchini: the fruits do not need to be peeled before cooking, the amount of waste (seed part) is also significantly less.
  • When in doubt about the range of spices the recipes offer, get the Korean Vegetable Seasoning Special. Acid (vinegar, etc.) is often used.
  • The marinating process greatly affects the volume of vegetables, therefore, about 2.5 kg of fresh product is needed for 1 kg of finished zucchini (excluding skins and seeds).

This recipe is suitable for cooking on hastily... The set of ingredients varies, the main ones are only carrots, which are required for all Korean snacks, and zucchini. For a richer taste and attractive appearance, chefs introduce peppers of different colors, paprika and coriander into the recipe. Have you ever wondered how to marinate zucchini quickly and tasty? This idea is for you!

Ingredients:

  • carrots - 2 pcs.;
  • peppers - 3 pcs.;
  • zucchini - 2 pcs.;
  • coriander - 1/2 spoon;
  • liquid honey - 1/4 cup;
  • hot pepper - a couple of grams;
  • soy sauce - 2 tablespoons;
  • vinegar 6% - 1/4 cup;
  • vegetable oil - half a glass;
  • salt - a spoon with a top;
  • paprika - a pinch;
  • sesame.

Simple instant Korean zucchini is done like this:

  1. Warm honey, add coriander and paprika, add warm oil and soy sauce... Mix carefully.
  2. Turn zucchini into thin slices with a special vegetable cutter, salt.
  3. Grate the carrots using the so-called Korean grater. Cut the peppers into strips.
  4. Burn the sesame seeds in a heated frying pan, greased with oil. Once the seeds are brown, remove from the burner.
  5. Combine zucchini strips with the rest of the vegetables. Pour over the sauce, cover with hot sesame seeds. Stir, marinate for half an hour.
  6. Add vinegar, decorate the salad and serve.

Korean zucchini recipe for the winter

Due to the large amount of spices, this dish can be stored for several months if the lid is hermetically rolled up on glass jar... However, housewives often prefer to play it safe and find a special way to marinate instant Korean zucchini for long and safe storage.

For 4 liter cans of canned snacks you need:

  • zucchini - 1.6 kg;
  • carrots - 3 pcs.;
  • bulb;
  • cloves of garlic - 3-4 pcs.;
  • seasonings for Korean dishes;
  • salt - a spoon with a top;
  • sugar - 1/3 cup;
  • vegetable oil - 1/2 cup;
  • vinegar - 2/3 cup.

Cooking a snack is simple:

  1. Grate the washed young zucchini to make thin long straws. Do the same with carrots.
  2. Warm the oil, but do not wait to boil. Add sugar and salt, stir until dissolved. Sprinkle with Korean seasoning, chopped garlic (the amount is chosen at your discretion), pour in vinegar.
  3. Raw vegetables(with chopped onions) put in a saucepan, spread warm pouring on top. Tighten with plastic wrap. Marinate in the cold for a couple of hours.
  4. Fill the prepared jars with Korean-style zucchini, cover. Put on a rag in a pot of water, boil, roll up the lids.
  5. Wrap up for the night, put away for storage in the morning.

Such a dish is an excellent quick side dish for meat, making it easier to digest, and also a spicy filling for sandwiches or pita bread. The composition is simple:

  • zucchini - 3 pcs.;
  • fresh young carrots - 1 pc .;
  • garlic (to taste);
  • frying oil;
  • vinegar - 3 tablespoons;
  • salt, sugar;
  • black pepper;
  • red bell pepper.

The cooking process looks like this:

  1. Do not peel the zucchini, cut into thin strips. Sprinkle with salt, leave for half an hour.
  2. Heat oil in a frying pan, toss in large pieces of garlic, fry at maximum power until a characteristic aroma appears.
  3. Remove the garlic, pour the squash strips into the oil. Give it a golden hue and slide it off the burner.
  4. Grind the carrots on a grater into thin strips. Pour vinegar sauce with sugar and pepper, add fried zucchini. Stir, put a press on top.
  5. After half an hour, add grated garlic, raw chopped onion, straws of pepper. If possible, marinate for a few more hours in the warmth.

In the 90s, when I discovered Korean-style zucchini, only a few Korean families prepared and sold them in my city. To enjoy this spicy snack, you had to go after it through half the city, but it was worth it.

The tiny shop was filled with a variety of, and at the time exotic, goodies. Once you crossed the threshold, it was as if you were entering the Korean version of the Willy Wonka factory. What was not there - pickled seafood, meat, fish, mushrooms and, of course, all kinds of vegetables and roots. Among all this diversity, I especially fell in love with simple snack from pickled zucchini with garlic and herbs, and not only me. The popularity of the snack was so high that some time later, "Korean-style zucchini" could already be bought in any major supermarket. I sometimes did that, but it's still much more pleasant and delicious to cook this appetizer at home. So, let's figure out how to cook "Korean zucchini" with dill ?!

Prepare the ingredients according to the list.

Remove the seeds and cut the courgettes into small pieces - about 1–2 centimeters.

Chop the dill and garlic finely.

Mix the ingredients of the marinade: vegetable oil, vinegar, salt and sugar. You can add a little more sugar to taste - 1.5-2 tbsp. I habitually use a glass with a volume of 200-250 milliliters for measurements. I pour 2/3 cup of vegetable oil, fill the remaining 1/3 cup, adding vinegar to the top.

Connect all components. Combine the courgettes, garlic, and dill. Add salt, sugar and a mixture of vinegar and oil. Mix everything well.

Set a small weight for the first few hours.

Now it remains to show a little patience and let the zucchini marinate. Korean zucchini with dill can be considered ready as soon as their taste becomes optimal for you.

Usually zucchini is left for 1-3 days at room temperature, until the desired taste is obtained, and then put into the refrigerator. We start eating them slowly after a few hours.

The marinade turns out to be very rich and aromatic. For a few hours in the marinade, the zucchini are saturated with the aroma and taste of the seasonings, but remain crispy. In this semi-pickled crispy state, we like them the most.

Therefore, after several hours under the yoke, I immediately put the zucchini in the refrigerator. I insist, as a rule, no more than a day, and there is nothing special to store for longer. Zucchini disappears in the process of constant sampling. Bon Appetit!

Good afternoon.

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

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

I also looked on the Internet and found several cooking methods at once 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 diverse and you can start cooking right now - for sure you have the right products for cooking at least one of the presented methods.

Korean zucchini for the winter with Korean carrot seasoning

The most logical way to cook something Korean is to use Korean carrot seasoning. It contains all the spices you need to spice it up.


Ingredients for 4 liter cans:

  • Zucchini - 3 kg
  • Carrots - 0.5 kg
  • Pepper (sweet) - 0.5 kg
  • Onions - 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. Use a Korean carrot grater to give the snack the right look. You need to grate zucchini and carrots on it.

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

Cut sweet (or Bulgarian) peppers into small strips.

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


3. Next, add spices: sugar, salt, seasoning for Korean carrots, vinegar, sunflower oil and garlic pressed 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 mixed another 2-3 times.


4. We lay out the prepared salad on the banks in advance. We fill the jars with vegetables up to the shoulders and pour the marinade and the neck.


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

We cover the jars with sterilized lids and put them in a saucepan with cold water so that the water reaches the jars to the hangers, turn on medium heat, wait until the water boils and then set another 15 minutes for jars with a capacity of 0.5 liters and 25 minutes for liter cans.


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 that, we roll up the cans (or twist them if the lids are threaded), turn them over, cover them with a blanket and leave them in this form until they cool completely.


Store in a cool place after cooling.

Korean zucchini: the most delicious recipe without bell pepper

Now let's start removing the "extra" products from the recipe so that you can make sure that delicious salad you can cook without an impressive list of vegetables.

Ingredients for 4 cans of 0.5 l:

  • 2 kg zucchini
  • 1 kg of carrots
  • 0.5 kg onion

For the marinade:

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

Preparation:

1. Wash zucchini and carrots, peel and grate 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. Put the finished salad in sterilized jars, tamping it tightly and pouring the marinade so that it reaches almost to the neck.


3. Then the filled jars must be sterilized in a pot 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, only zucchini remains of the vegetables, the rest is spices. So that option can be called classic recipe zucchini in Korean.

Ingredients:

  • 3 medium zucchini
  • A bunch of greens (dill, parsley)
  • Garlic - 4-5 cloves
  • Seasoning for carrots in Korean - 2 tablespoons without slide
  • Sugar - 1 tablespoon with a slide
  • Salt - 1 tablespoon without slide
  • Vegetable oil - 6 tablespoons
  • Vinegar 9% - 3 tablespoons

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

Preparation:

1. Since there are not a lot of starting products, the cooking will not take too long. Zucchini, as in all recipes, grate for Korean carrots.

If it is already old, then first remove the peel and rub only the sides of the vegetable marrow, leaving a "stub" with seeds.

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

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

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

4. We put the cans in a saucepan at the bottom of which is lined with a cotton towel, pour cold water so that the water reaches the shoulders of the cans and put on medium heat.

From the moment the water boils, we sterilize the cans for exactly 5 minutes, then take them out and close them with sterilized lids. You don't need to keep it longer, otherwise you will not get crispy zucchini, but porridge. This is true for 0.25 liter cans. For half-liter cans, the time is 15 minutes, for liter cans - 25.

5. Turn the closed jars onto the lids and leave them to cool without covering them with a blanket.

Zucchini for Korean carrots for the winter

Another possible option is to take only carrots and zucchini. I am sure that none of those who will try this salad will guess what is so interesting added to the carrot.

Ingredients for 2 0.5 L cans:

  • Zucchini - 750 g
  • Carrots - 200 g
  • Salt - 0.5 tablespoons
  • Sugar - 2 tablespoons (no slide)
  • Vegetable oil - 60 ml
  • Seasoning for carrots in Korean - 1-2 tbsp.
  • Table vinegar 9% - 40 ml

Preparation:

1. If you looked at the previous recipes, then you will not see anything new in this. 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 a film or just a clean towel.


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


3. Vegetables should be folded into sterilized jars, tamping them tightly enough, and then add liquid (marinade), filling the jars up to the neck.

4. Cover the jars with lids and put them in a pot of water.

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

We put the saucepan on the fire, bring the water to a boil and after that we mark it for another 15 minutes (for cans with a capacity of 0.5 liters).


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

An instant snack for the winter with hot peppers

Avoiding a lot of food makes cooking easier and faster. But this does not change the waiting time for pickling and the mandatory sterilization procedure for filled cans.


Ingredients for 3 0.7 L cans:

  • Zucchini - 3 kg
  • Onions - 0.5 kg
  • Carrots - 0.5 kg
  • Sugar - 150 g
  • Vegetable oil - 150 ml
  • Vinegar 9% - 1 cup (200 ml)
  • Salt - 3 tablespoons
  • Coriander - 2 tablespoons
  • Hot pepper - 1 piece

Preparation:

1. Cut off the stalk and inflorescence from the zucchini and grate for Korean carrots. Again, I remind you that overripe vegetables need to be peeled and left loose with seeds in the middle.

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

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

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

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

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

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

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

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

Vegetables marinated with soy sauce - lick your fingers

Well, in the end, I left the most original recipe in which the marinade is prepared with soy sauce. You have definitely not tried this yet.

Ingredients:

  • Zucchini - 2 pieces
  • Carrots - 1 pc
  • Bulgarian pepper - half
  • Bulb onion - 1 piece
  • Greens - a bunch
  • Hot red pepper - quarter
  • Salt - 0.5 tsp
  • Sugar - 2 tsp
  • Coriander - 1 tsp
  • Grain mustard - 1 tsp
  • Soy sauce - 2 tablespoons
  • Sunflower oil - 100 ml
  • Vinegar 9% - 2 tablespoons
  • Garlic - 3-4 cloves
  • Ground black pepper - 0.5 tsp

Preparation:

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

2. Put the garlic squeezed through a press, chopped greens and zucchini, chopped or grated into thin rings, into it.

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

For aroma, you can throw a sprig of rosemary into the oil.

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

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

6. We put the ready-made 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 sorted out all possible combinations. And you know what I like the most? All the options for marinating zucchini presented are ready to eat. So you don't have to wait for winter to open a can. You can eat some right now, and roll up some for the winter.

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

Zucchini remains one of the most popular vegetables on the tables of housewives. Its advantages are pleasant taste, versatility in preparation, low calorie content and great benefits. Spicy food lovers will appreciate korean recipe zucchini snacks.

Cooking zucchini in Korean

This dish differs from others, where zucchini is used, in its bright, rich taste. In addition, due to the lack of heat treatment the mass is preserved in vegetables useful components... How to cook Korean zucchini? For this purpose, various spices are used, a special place among which is red hot peppers... In the process of cooking snacks, other seasonings, herbs, spices are used, which are selected by each culinary specialist according to his preference.

Features of cooking

For a snack, young fruits are ideal, which do not need to be peeled. Cooking Korean dishes involves the use of a special grater, which allows you to get thin long straws. With its help, zucchini and other vegetables that make up the composition are crushed. IN different recipes the set of products is different, onions, carrots can be added to the main component, Bell pepper, eggplant and other seasonal foods.

Korean zucchini - the most delicious recipe

Spicy appetizer it has a unique aroma and bright, rich taste. It can be prepared fresh in the season of fruiting zucchini or made winter preparations filling the jars with salad. If you wish, you can use a ready-made set of seasonings for Korean dishes, or add only those spices that you like to vegetables. Spicy spicy snack will complement any side dish, meat or decorate festive table.

Pickled instant

This exotic dish is prepared very quickly and easily. Another important advantage that distinguishes Korean-style marinated zucchini is their low calorie content. The variegated pickled zucchini is delicious - you will lick your fingers! You can use different seasonings, but turmeric, paprika, basil, red or black pepper, coriander are better suited here. Serve the appetizer cold, supplementing it with potatoes fried with mushrooms, soups, any meat and fish dishes. How to cook Korean zucchini?

Ingredients:

  • garlic cloves - 2 pcs.;
  • dill, cilantro, parsley or other herbs - 1 bunch;
  • red / yellow Bulgarian pepper - 2 pcs.;
  • carrots - 2 pcs.;
  • vinegar - 2 tablespoons;
  • sesame seeds - 1 tablespoon;
  • vegetable oil - 1/3 tbsp.
  • seasonings (you can take a mixture for Korean dishes) - 1.5 tbsp.

Cooking method:

  1. Cut the peeled carrots into strips or grate them on a special grater. Do the same with the zucchini (you do not need to peel the young ones).
  2. Season the vegetable shavings with salt.
  3. Peel sweet pepper, cut into thin strips.
  4. Mix vegetables in one bowl, add salt.
  5. Heat oil in a skillet / saucepan, add spices.
  6. After 10 seconds, remove the container from the heat and transfer the chopped vegetables to the seasoning pan, stirring thoroughly with a spatula.
  7. Add vinegar, finely chopped herbs and crushed garlic to vegetables. Mix the ingredients thoroughly.
  8. Marinate ready salad you need only an hour in the refrigerator, sprinkle with sesame seeds, after which you can try.

Salad for the winter

Excellent very original version blanks - a recipe for Korean zucchini for the winter. Such an appetizer will be in demand on your table: its light, tangy taste will complement any dish with which it will be 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 advise adding red pepper or paprika to it. How to make Korean zucchini for the winter?

Ingredients:

  • onions - 0.5 kg;
  • sugar - 1 tbsp.;
  • large bell peppers - 5 pcs.;
  • carrots - 4 pcs.;
  • vinegar - 1 tbsp.;
  • young zucchini / zucchini - 2.5 kg;
  • greens;
  • vegetable oil - 1 tbsp.;
  • garlic - 3 heads;
  • seasonings.

Cooking method:

  1. Grate the carrots and zucchini for Korean salads.
  2. Cut onions and peppers into thin strips.
  3. Finely chop the garlic and herbs, add to the vegetables.
  4. Prepare the marinade with oil, vinegar, sugar and seasonings. They should pour over the vegetables, leaving them to marinate for 3 hours.
  5. Then distribute the zucchini salad over the jars, tamping 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 even without heat treatment. Korean zucchini without sterilization can be kept in the refrigerator, basement or any other cool room. Delicious snack will serve as a great addition to soups and side dishes.

Ingredients:

  • onions - 0.5 kg;
  • spices for Korean dishes - 1 tablespoon;
  • 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 tablespoons

Cooking method:

  1. Grate the peeled (if necessary) fruits on a special grater. This does not only apply to garlic and onions.
  2. The onion should be chopped into half rings, the garlic should be squeezed through a press.
  3. Put all the prepared ingredients in a deep container, add spices, vinegar, sugar, salt, oil.
  4. You need to marinate the mixture for at least an hour, then the zucchini snack is placed on the fire and after boiling it is stewed for another 5 minutes.
  5. Hot billet should be laid out in a sterilized container, sprinkled with marinade on top, and sealed with lids.

Heh

This dish has an unusual, pleasant taste and unforgettable aroma, and the preparation is very simple. Such korean salad you can even preserve it if you wish. In the process of cooking heh from zucchini in Korean for the winter, you only need to thinly chop the vegetables, pour over them with marinade, and then distribute them in jars. The following is suggested detailed description with a photo of how to cook a delicious zucchini appetizer.

Ingredients:

  • onion - 1 pc.;
  • sunflower oil - ½ tbsp.;
  • zucchini / zucchini - 1 kg;
  • 9% vinegar - 1 tsp;
  • sweet pepper - 2 pcs.;
  • garlic cloves - 3 pcs.;
  • young medium-sized carrots - 2 pcs.;
  • sugar and salt - 1 tsp each;
  • condiments, including chili;
  • greens.

Cooking method:

  1. Rinse and peel zucchini, sweet peppers, carrots, chop into strips or very thin slices. Scald the zucchini shavings with boiling water, then discard in a colander.
  2. Cut the onion into half rings, chop the chili (if you use it) very finely.
  3. Combine the prepared fruits in a bowl, add chopped herbs, crushed garlic, salt, spices, vinegar, sugar.
  4. When the workpiece is marinated for half an hour, roll it up in processed jars.

With carrots

This appetizer is best served with boiled or fried potatoes or as an aperitif on festive feast... Cooking Korean zucchini with carrots for the winter is quick and easy. You can supplement the main component with different vegetables. The recipe below uses bell peppers, onions, carrots. Adjust the pungency of the dish to suit your tastes by increasing or decreasing the suggested amount of pepper.

Ingredients:

  • salt - 2 tablespoons;
  • garlic cloves - 2 pcs.;
  • zucchini / zucchini - 3 pcs.;
  • Korean-style carrots - 0.3 kg;
  • sugar - 1 tsp;
  • greens;
  • vinegar - 0.1 l;
  • pepper - 1 tsp

Cooking method:

  1. The zucchini should be cut into small pieces.
  2. Boil about a glass of water in a saucepan. Add sugar / salt, vegetable pieces.
  3. Next, you need to pour vinegar into the pan, boil the ingredient for a couple of minutes and remove the dishes from the heat.
  4. Cool the fruits, put in a clean dish, add Korean carrots, crushed garlic, pepper, chopped herbs.
  5. Stir the food gently, leave the snack in the refrigerator for a couple of hours.
  6. Sprinkle over salad when serving olive oil and a little soy sauce.

Sharp

Like other Asian salads, this one turns out to be very spicy, aromatic and tasty. This is due to the content of chili peppers, various spices and herbs in the recipe. Spicy - an excellent preparation option that can be served with any food, be it the first, meat, fish or mushroom dishes... Below is a description of how to make Korean zucchini like in the photo from a culinary magazine.

Ingredients:

  • sugar - 3 tablespoons;
  • ground black / red pepper;
  • carrots - 2 pcs.;
  • vinegar - 3 tablespoons;
  • Korean seasoning;
  • young zucchini / zucchini - 3 pcs.;
  • salt - 1.5 tsp;
  • garlic cloves - 5 pcs.;
  • Dill;
  • chili pepper.

Cooking method:

  1. Cut the zucchini into very thin rings / half rings.
  2. Put pieces of vegetable, Korean seasoning, salt, sugar, sugar, ground pepper and chili, squeezed garlic in layers in jars.
  3. Add vinegar and sunflower oil, grated carrots and chopped dill.
  4. Leave the workpiece to infuse for half an hour, then sterilize it and seal the container.

Instant snack

Crispy zucchini rings, sweet carrots are marinated in Korean seasoning, thanks to which they get 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 independent dish... Below is a detailed recipe with a photo.

Ingredients:

  • garlic - 2 heads;
  • onions - 4 pcs.;
  • greens;
  • 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 tablespoons;
  • sunflower oil - 1 tbsp.;
  • ground black pepper - 0.5 tsp;
  • ground coriander- 1 tsp

Cooking method:

  1. Peel carrots, chop into thin strips using a Korean grater.
  2. The rest of the fruits are also peeled, removing excess parts - stalks, seeds, etc. Zucchini are cut into thin cubes, onions - in half rings, pepper - in strips.
  3. It is worth pushing the garlic, chop the greens very finely (first, it must be soaked for a couple of hours in cold water).
  4. All components are put into one container and filled with a marinade of salt, spices, vinegar and oil. The workpiece should be mixed and covered with a lid, leaving it to brew for at least an hour at room temperature.
  5. Vegetables will let in a lot of juice, along with which the salad is laid out in a sterilized container.
  6. The snack needs to be sterilized, and then rolled up in jars.

Real jam

Exist great amount recipes, but only some of them can be called useful, preserving a lot of vitamins and other valuable substances. Lick your fingers in Korean belong to this group of blanks. For the dish to work out, it is important to observe the accuracy of the indicated proportions of the products, then the taste of the appetizer will not disappoint you.

Ingredients:

  • Apple vinegar- 1 tbsp.;
  • young zucchini / zucchini - 2 pcs.;
  • water - 2 tbsp.;
  • salt and sugar - 1 tablespoon each;
  • mustard beans - 10 pcs.;
  • garlic cloves - 2 pcs.;
  • chili and allspice.

Cooking method:

  1. Prepare the fruit by peeling it. Cut the zucchini in half lengthwise. Remove the seeds and cut the pulp into thin cubes.
  2. Place the pieces vertically in the jars.
  3. Prepare the marinade by combining water with vinegar, salt, sugar, garlic slices. Pour 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 different interesting preparations in order 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 of preparation, meat or fish dishes.

Ingredients:

  • vinegar - 1 tbsp.;
  • young carrots - ½ kg;
  • greens;
  • sunflower oil - 1 tbsp.;
  • bell peppers - 5 pcs.;
  • onions - ½ kg;
  • garlic heads - 2 pcs.;
  • young zucchini - 3 kg;
  • Korean seasoning;
  • sugar - 1 tbsp.

Cooking method:

  1. First, it is worth rubbing vegetables on a special grater (except for garlic and onions).
  2. Then sugar and Korean seasoning are added to the ingredients.
  3. The onion is cut into strips, the garlic is pressed through a press.
  4. All products are combined in a bowl and poured with a marinade of oil, vinegar, salt, spices, herbs.
  5. An hour later, the snack is laid out in a sterilized container and sealed with lids.

Secrets of cooking zucchini in Korean

Despite the fact that it is not at all difficult to prepare a dish, there are certain Korean secrets, thanks to which you can make the appetizer even tastier. What is important to consider:

  1. For cooking, it is better to take young fruits without flaws and damage. Overripe zucchini are not suitable because they contain large, coarse seeds that will take too long to remove.
  2. One piece can be mixed different varieties, for example, zucchini and whites. The main thing is to choose fruits of the same size.
  3. If the salad contains eggplants, they are previously placed in cold salt water, then the dish will not be bitter.
  4. Korean appetizer it is important to mature in the marinade the right amount time, then the products are saturated with seasonings evenly and acquire a pleasant aroma.

Video

Good afternoon friends!

Korean zucchini, one of the favorite preparations for the winter. Specialty of the house korean food, which has become popular and loved in our country, can be prepared at home.

A large selection of recipes and versatility of preparation distinguish this appetizer favorably. She has a spicy and pungent taste, an average calorie content (110 kcal per 100 grams of product). There is little to compare with this dish, which is quickly eaten, just have time to put it on the plate. Quite like, it is no coincidence that they are relatives.

Korean zucchini. The most delicious recipe with seasoning for the winter

Preparing such a Korean salad from zucchini for the winter at home will not be difficult. You just need to know the recipe and stock up essential ingredients... An essential ingredient in this delicious recipe is the wonderful Korean carrot seasoning, which gives the dish its unique Korean aroma, pungent, pungent and piquant taste.


Ingredients:

for 1 kg of zucchini we need:

  • carrots - 500 gr.
  • onions - 60 gr.
  • tomatoes - 300 gr.
  • garlic - 2 cloves
  • greens to taste
  • vegetable oil - 100 gr.
  • vinegar 9% -1/4 tbsp.
  • salt - 2 tsp
  • sugar - 2 tsp
  • seasoning for Korean carrots - 2 tsp.

Preparation:

Cut vegetables for a salad from zucchini in Korean into large beautiful pieces and half rings. Such cutting will convey to us the entire flavor and color range of the finished dish.


Young and strong zucchini, rinse well, dry and cut into thin half rings. Put them in a bowl and salt them cool, leave for 20 minutes.


Cut the tomatoes into quarters.


Chop the onion in half rings.


Cut the carrots into thin rings, and then cut them in half.


Chop the garlic into thin slices.


Cut into a small bunch of sweet cilantro. Cooking salad without bell pepper, it was simply not at hand.


We rinse the zucchini under running water, squeeze. We put all the components in a saucepan. Add salt, sugar, vegetable oil, seasoning and vinegar. Mix gently better hands, so as not to crush the vegetables, and leave for 1.5 hours. During this time, they will give juice and be saturated with it. We put the pan on the fire, bring to a boil and simmer for 20 minutes.

Korean zucchini is ready to eat, but we want to keep them for the winter. We put it in sterilized jars, close with lids and store in the refrigerator.


Try this way of cooking with seasoning, it won't let you down and enjoy your meal!

Instant Korean marinated zucchini with carrots

According to the instant recipe, we chop all the vegetables on a special grater for Korean carrots. Using the most simple ingredients, let's cook, quickly a very tasty dish.


Ingredients:

  • carrots - 500 gr.
  • onions - 500 gr.
  • hot green pepper - 1 pc.
  • vegetable oil - 150 gr.
  • vinegar 9% -1/3 tbsp.
  • salt - 1/2 tbsp. l.
  • sugar - 150 gr.
  • ground coriander - 1 tsp


Preparation:

Peel the zucchini, remove the seeds and grate.

We also grind young juicy carrots on a grater.

Cut the onion into thin half rings.

Cut green hot peppers into thin rings, do not remove the seeds.

We put everything in a large basin.


A special grater makes vegetables so beautiful! Each ingredient tastes differently and when we combine them, the combination is amazing.


Put salt, sugar, spices and seasonings on top. Add vegetable oil and vinegar. Mix everything, leave for 2 hours.


The vegetables were given juice, soaked. Mix well again.


We put them in sterilized jars up to the neck, cover with lids and sterilize for 15 minutes. I took 500 gram jars. At the end of the time, roll up the lids, wrap it with a blanket. The sterilization process continues until it cools down.

We store in the cellar until winter.

Korean zucchini recipe at home for the winter without sterilization

Ingredients:

for 3 kg of zucchini we need:

  • carrots - 350 gr.
  • garlic - 100 gr.
  • parsley - a small bunch
  • Korean seasoning - 1 tbsp l.
  • vegetable oil - 100 gr.
  • vinegar 9% -100 gr.
  • salt - 50 gr.
  • sugar - 100 gr.
  • ground coriander - 2 tbsp l.

Korean zucchini, the most delicious recipe for the winter - lick your fingers

Ingredients:

  • zucchini - 2.5 kg
  • carrots - 700 gr.
  • onions - 500 gr.
  • bulgarian pepper - 500 gr.
  • garlic - 200 gr.
  • seasoning for Korean carrots - 20 gr.
  • vegetable oil - 100 gr.
  • vinegar 9% -150 gr.
  • salt - 50 gr.
  • sugar - 100 gr.

Korean zucchini cooked according to this recipe with seasoning for the winter is the first to fly off the table, because it is very tasty, well, you just lick your fingers. Few can compare with them in winter.

Today we cooked 4 wonderful recipe one dish. Choose the most suitable for yourself and cook super delicious zucchini in Korean. It turns out delicious, very tasty!

The harvesting season continues, expect new Korean recipes.

Do you make such preparations for the winter? Share your recipes.