Korean zucchini - Korean cuisine recipes. Instant Korean zucchini - the best recipes for a savory snack Korean zucchini from Alla Kovalchuk

Good afternoon friends!

Korean-style zucchini, one of my favorite winter preparations. A signature dish of Korean cuisine, which has become popular in our country, can be prepared at home.

A large selection of recipes and versatility of preparation make this appetizer stand out. It has a spicy and pungent taste, 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. Just like, it’s no coincidence that they are relatives.

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

It’s not difficult to prepare this Korean zucchini salad for the winter at home. You just need to know the recipe and stock up on the necessary ingredients. An essential component of this delicious recipe is a wonderful Korean seasoning for carrots, which gives the dish a unique Korean aroma, spicy, fiery and piquant taste.

Ingredients:

for 1 kg of zucchini we need:

carrots - 500 gr.
onion - 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 the vegetables for the Korean zucchini salad into large beautiful pieces and half rings. This kind of cutting will give us all the flavor and color gamut of the finished dish.

Young and strong zucchini, wash well, dry and cut into thin half rings. Place them in a bowl, add salt and leave for 20 minutes.

Cut the tomatoes into quarters.

Chop the onion into half rings.

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

Chop the garlic into thin slices.

Chop a small bunch of fragrant cilantro. We prepare the salad without bell pepper; we simply didn’t have it on hand.

We wash the zucchini under running water and squeeze it out. Place all ingredients in a saucepan. Add salt, sugar, vegetable oil, seasoning and vinegar. Mix carefully, preferably with your hands, so as not to mash the vegetables, and leave for 1.5 hours. During this time they will give juice and become saturated with it. Place the pan on the fire, bring to a boil and simmer for 20 minutes.

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

Try this method of cooking with seasoning, it will not 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 simplest ingredients, we will quickly prepare a very tasty dish.

Ingredients:

carrots - 500 gr.
onion - 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 chop young juicy carrots on a grater.

Cut the onion into thin half rings.

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

We put everything in a large basin.

This is how a special grater makes vegetables look so beautiful! Each ingredient has its own taste and when we combine them, the result is an amazing combination.

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

The vegetables gave juice and were soaked. Mix well again.

Place 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 time, roll up the lids and wrap them in a blanket. The sterilization process continues until it cools down.

We store it 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-style zucchini, the most delicious recipe for the winter - you'll lick your fingers

Ingredients:

zucchini - 2.5 kg
carrots - 700 gr.
onion - 500 gr.
bell 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-style zucchini, prepared according to this recipe with seasoning for the winter, is the first to fly off the table, because it’s so delicious, you’ll just lick your fingers. There is little that can compare with them in winter.

Today we have prepared 4 wonderful recipes for one dish. Choose the one that suits you best and cook super tasty Korean-style zucchini. It turns out delicious, very tasty!

The cooking season continues, stay tuned for new Korean recipes.

Oh, do you make such preparations for the winter? Share your recipes.

Korean quick-cooking zucchini will definitely appeal to lovers of spicy snacks. They turn out tasty and aromatic, go well with fatty foods, especially 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 for everything to turn out quickly, tasty and without hassle, the recommendations for choosing the starting product and the preparation itself, presented below, will help.

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.
The thinner the zucchini is 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.

An excellent addition to boiled potatoes 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 be at home at any feast, because it is an excellent addition to 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 Korean-style zucchini in the form of heh is an unusually 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 a more delicate delicacy, then you don’t have to add 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 an unusual but incredibly appetizing dish. The combination of different tastes - sweet, sour and spicy - makes it special. If desired, the finished dish can be sprinkled with sesame seeds. In this recipe it is better to use classic soy sauce 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

You can enjoy various Korean salads not only in the summer. Korean 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.

What a miracle this zucchini is - a universal vegetable! There is so much you can cook from it: from spicy vegetable snacks to jam with oranges. Like almost all vegetables, possessing vitamin and mineral assets, zucchini is an antioxidant and a source of fiber. A variety of zucchini dishes can be included in healthy food menus, for example, when fighting excess weight; and on the menu for lovers of savory snacks. Interest in a wide variety of recipes for cooking zucchini and storing them for future use is growing, as is the emergence of new ways of using them for food.

Now we will introduce you to several Korean recipes that will interest spicy lovers. Today I will prepare Korean-style zucchini for the table and in the form of canned food for future use, extending the season for including zucchini in our menu. Korean dishes attract gourmets with an abundance of spices and various greens, the inclusion of carrots, and the main component is red pepper, which gives the dish with zucchini a bright red color, spiciness and a special peppery aroma.

What do you need to cook Korean zucchini?

First of all, you should choose high-quality zucchini, always young and elastic. If the zucchini is young and elastic, there is no need to peel it. You will need fresh herbs, fresh carrots, fresh onions and spices that can be bought in packaged form at the grocery store - they are called “Korean carrot seasoning.”

All vegetables are peeled and chopped in the form specified in the recipe. Such work cannot be done without vegetable oil and vinegar, sugar and salt according to the preference and taste of the housewife.

1. Recipe for “Korean-style zucchini” for winter preservation

It will take very little effort and expense to purchase zucchini and other related vegetables to extend the summer by stocking up on very tasty and healthy canned vegetables with zucchini for future use. Cooked and preserved in the form of canned Korean zucchini, as a cold vegetable appetizer, will go well with any meat dish and will delight guests and household members with a unique and mouth-watering taste.

Ingredients:

fresh zucchini - 2.5 kilograms;
fresh carrots - 0.5 kilograms;
red sweet pepper - 5 large pods;
fresh onions -0.5 kilograms;
fresh garlic - 150 grams;
fresh greens (parsley, celery, cilantro, dill) - according to preference.

For the marinade:

granulated sugar - 1 glass;
table salt - 2 tablespoons;
vegetable oil - 1 cup;
table vinegar 9 percent - 1 glass;
spices for carrots in Korean (spicy or mild) - 1 pack.

Here’s how to preserve “Korean-style zucchini” for the winter:

Peel, wash and cut all vegetables, except zucchini. Grate the zucchini, washed and dried with a paper towel, on a special Korean carrot grater, and also grate peeled and washed fresh carrots.
Cut fresh peeled onions and seeded sweet red pepper into strips. Cut the onion into very thin strips.
All that remains is to chop the garlic and selected herbs, mix all the vegetables in a suitable container, pour salt and sugar into them, pour in vinegar and vegetable oil, mix again and leave to marinate in their own juice for 3 hours.
After 3 hours, place the pickled vegetables, which have given a large volume of juice, into prepared sterile glass jars to the brim, then add the remaining marinade into them, cover with sterile tin or screw lids and place in a container with water to sterilize canned zucchini according to -Korean.
Glass jars with canned food are sterilized in a water bath as follows: after boiling water in the container, 0.5 liter jars - 15 minutes; 0.7 liter cans - 20 minutes; 1.0 liters - 0.5 hours. It is better to select jars with canned food for sterilization of the same volume for the correct time of heat treatment.

Place sealed Korean-style canned zucchini in a “fur coat”, under regular lids turned upside down; under screw caps - without turning over, until cooled evenly. You can store such canned food at room temperature, but away from direct heat sources. All winter long, such a wonderful appetizer can be very useful at your table!

2. Homemade Korean pickled zucchini recipe

By opening a jar of prepared vegetable salad in the winter, you prolong the summer and prolong your life by receiving fiber and antioxidant support for your body, not to mention the fact that you add variety to the family menu through cold vegetable snacks. For lovers of spicy vegetable appetizers, Korean marinated zucchini will bring appetizing pleasure.

Ingredients:

fresh zucchini - 4 medium-sized pieces;
sweet peppers - 1 red, 1 yellow;
fresh carrots - 3 roots;
fresh garlic - 4 cloves;
onion - 1 medium size;
sesame oil - 1 tablespoon;
soy sauce - 1 tablespoon;
sesame seed - 2 teaspoons;
acetic acid - 2 teaspoons;
ground red pepper powder - 2 teaspoons;
granulated sugar - 1 tablespoon;
ground black pepper - to taste;
table salt - to taste.

According to the home recipe, marinate zucchini “Korean style” as follows:

Wash the zucchini, drain, dry with a paper towel and cut into very thin slices. Place the zucchini mugs, with a little salt, in a suitable container so that, while under pressure for 2 hours, they can bleed out their juice. You can use a colander or a wire mesh blanching device.
Peel the onion, cut into thin half rings and fry in vegetable oil until light golden brown.
Grate the peeled fresh and washed dry carrots using a Korean carrot grater or, if you don’t have one, use a fine grater. Peeled, washed and dried from water, the sweet pepper is cut into strips.
Mix the desiccated zucchini with chopped vegetables, including chopped garlic, add all the remaining ingredients to the vegetable mass and mix everything evenly. Taste for salt and, if necessary, add table salt to your taste.

Let the Korean pickled zucchini steep in a cool place for at least 1 hour to serve as a spicy cold appetizer or as part of a complex side dish, for example, with potatoes in any form.

3. A simple recipe for Korean zucchini with vegetables

In combination with onions, sweet peppers fried in vegetable oil and other vegetables with spices, zucchini as the basis for a savory vegetable snack is very appetizing, diversifies the menu and decorates the meal.

Ingredients:

fresh zucchini - 2 medium-sized pieces;
fresh carrots - 2 medium-sized roots;
onions - 2 pieces;
sweet pepper - 1 piece;
fresh garlic - 4 cloves;
sesame seed - 3 tablespoons
ground paprika - 3 teaspoons;
granulated sugar - 30 grams;
soy sauce - 2 tablespoons;
vegetable oil - 2 tablespoons;
table vinegar - 50 milliliters;
ground black pepper - 0.5 teaspoon;
table salt - to taste.

According to a simple recipe, prepare Korean zucchini marinated with vegetables as follows:

Wash selected young medium-sized zucchini and dry with a towel. Using a very sharp knife, first cut the zucchini lengthwise into two halves, then cut them crosswise into thin half-circles. If you have small zucchini, cut it into circles.
Salt the chopped zucchini and leave in a colander over a saucepan to drain the juice.
Using a grater for Korean carrots or a large regular one, in the absence of a Korean one, grate the peeled fresh carrots, put them in a bowl and add a little salt.
Peel the onions and bell peppers, removing the seeds; cut them into strips for frying together in vegetable oil. Stirring the vegetables, fry them until cooked on medium heat.
Place drained and squeezed chopped zucchini, chopped garlic, fried onions and sweet peppers into a suitable container with a lid, put sesame seeds, all the recipe herbs and spices, pour in soy sauce, vinegar, sprinkle with salt, sugar, black pepper and ground red paprika - everything stir until the mass is even.

Cover the container with a lid or cling film and let the Korean-style zucchini, marinated with vegetables, stand in the refrigerator for several hours. Before serving, Korean-style zucchini, marinated with vegetables, place in a salad dish, garnish with fresh herbs and serve as a cold vegetable appetizer.

4. Korean boiled zucchini recipe

To create the cold appetizer “Korean Boiled Zucchini,” it’s not hard to guess, boiled zucchini is used, marinated together with other vegetables, soy sauce and vinegar in a cold place for several hours. This factor of their readiness time should be taken into account when serving this dish to the table.

Ingredients:

fresh and young zucchini - 3 medium-sized pieces;
onions - 2 pieces;
sweet red pepper - 3 pieces;
fresh carrots - 3 roots;
fresh garlic - 4 cloves;
granulated sugar - 50 grams;
vegetable oil - 0.5 cups;
table vinegar - 0.5 cups;
Korean seasoning - 1 tablespoon;
ground black pepper - 1 tablespoon;
table salt - 1 tablespoon.

Prepare boiled zucchini in Korean with vegetables as follows:

Wash the selected zucchini and cook whole in water without salt for 10 minutes from the moment of boiling. Then place the zucchini in a colander, allow excess moisture to drain and cut into thin slices, removing the ends of the vegetables, and cut into fairly thin slices.
Grate the peeled and washed carrots, previously dried with a paper towel, into thin strips on a Korean carrot grater. Press the peeled garlic through a garlic press.
Peel fresh onions, remove seeds from sweet red peppers and cut them into thin strips.
Combine all the vegetables in a suitable container, add the spices and spices specified in the recipe, mix everything evenly, cover with a lid or cling film and place in the refrigerator for one day.

The pickling process for this salad can be accelerated by leaving it to infuse at room temperature for seven hours. You can serve this salad as a cold appetizer or as a side dish combined with potatoes.

When choosing zucchini, it is advisable to match them according to their ripeness period, that is, they must be young enough, and zucchini that has been stuck in the refrigerator should not be included in their composition.

It is better to choose sweet peppers for Korean zucchini that are fleshy and really sweet, with a bright aroma.

It is better to use deodorized vegetable oil so that there is no separate smell of unrefined vegetable oil, which not everyone may like. It is better to can Korean-style zucchini for 1 season, since canned food that has not matured can be simply dangerous for consumption.