Instant Korean pickled zucchini recipe. Korean-style zucchini, the most delicious recipe for the winter - you'll lick your fingers

Spicy and flavorful snack, which fits perfectly on any table - these are pickled zucchini instant cooking. Housewives like them for their simplicity and always great taste. Fresh vegetables, some seasonings, the right marinade and short shutter speed - that's the formula perfect dish. Which recipe is the best?

How to cook zucchini in Korean

Asian cuisine characterized predominantly big amount spicy dishes. If a recipe gets a Korean addition, chances are it contains a lot of seasonings. It will also be necessary to marinate foods with vinegar or lemon juice. A Korean-style zucchini appetizer may look like a salad or familiar to many squash caviar, but it will be sharper.

The main nuances of this dish:

The most delicious snack quick cooking is obtained from zucchini: the pulp holds its shape well and has less sweetness.
It is recommended to take young zucchini: the fruits do not need to be peeled before cooking, and the amount of waste (the seed part) is also significantly less.
If you doubt the range of spices that recipes offer, purchase a special seasoning for cooking vegetables in Korean. Often an acid (vinegar, etc.) is used.
The pickling process greatly affects the volume of vegetables, so for 1 kg of prepared zucchini you need about 2.5 kg fresh product(excluding skins and seeds).

This recipe is suitable for cooking on a quick fix. The set of ingredients varies, the main ones being only carrots, which are required for all Korean snacks, and zucchini. For more rich taste and attractive appearance, the cooks add peppers of different colors, paprika and coriander to the recipe. Have you wondered how to pickle 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 spoons;
vinegar 6% - 1/4 cup;
vegetable oil – half a glass;
salt - spoon with top;
paprika - a pinch;
sesame.

Simple Korean quick-cooking zucchini is done like this:

Warm the honey, add coriander and paprika, add warm butter and soy sauce. Mix thoroughly.
Use a special vegetable cutter to turn the zucchini into thin slices and add salt.
Grate the carrots using a so-called Korean grater. Cut the peppers into strips.
Heat the sesame seeds in a heated frying pan, greased with oil. Once the seeds turn brown, remove from the burner.
Combine the zucchini strips with the rest of the vegetables. Pour over the sauce and add hot sesame seeds. Stir and marinate for half an hour.
Add vinegar, decorate the salad beautifully and serve.

Korean zucchini recipe for the winter

Due to the large number of seasonings, this dish can be stored for several months if the lid is sealed tightly. glass jar. However, housewives often prefer to play it safe and find a special way to pickle instant Korean zucchini for long-term and safe storage.

For 4 liter jars canned snacks need to:

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

The snack is easy to prepare:

Grate the washed young zucchini to form a thin, long straw. Do the same with carrots.
Heat the oil, but do not wait until it boils. Add sugar and salt, stir until dissolved. Add Korean seasoning, chopped garlic (the quantity is chosen at your discretion), pour in vinegar.
Raw vegetables(with chopped onion) place in a saucepan, distribute warm pouring on top. Cover with film. Marinate, refrigerate, for a couple of hours.
Fill the pre-prepared jars with Korean-style zucchini and cover. Place on a cloth in a pan of water, boil, roll up the lids.
Wrap up overnight and store in the morning.

This dish is great quick side dish to meat, facilitating its digestion, and also 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;
sweet red pepper.

The cooking process looks like this:

Do not peel the zucchini, cut into thin strips. Sprinkle with salt and leave for half an hour.
Heat oil in a frying pan, throw large pieces garlic, fry at maximum power until a characteristic aroma appears.
Remove the garlic and add zucchini sticks to the oil. Give it a golden hue and remove it from the burner.
Using a grater, chop the carrots into thin strips. Pour in vinegar, sugar and pepper sauce, add fried zucchini. Stir and place press on top.
After half an hour, add grated garlic, raw chopped onion, and pepper strips. If possible, marinate for a few more hours in a warm place.

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 seasoning Korean carrots. 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 exposed heat treatment, 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 cans 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 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 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 starting products Not much at all, and the cooking won’t 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, cover the bowl with cling film and leave to marinate for 2 hours.

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

3. The finished snack must be placed in 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 option is to 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

Eliminating a lot of ingredients 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 hot pepper chop 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 - you'll lick your fingers

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. Carrots for three Korean grater, cut the onion into very thin half rings, cut the bell pepper into strips, and cut the 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 soy sauce, vinegar and all the spices in one bowl. 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. Ready zucchini in Korean, place 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 zucchini is already ripe.

Of course, first we miss you long winter for vegetables, we begin to fry, boil and bake them. Well, as a last resort, we still have time to freeze them for the winter. What else can you make of them?

My dears, this question can only be asked by those who have not yet tried cooking zucchini in Korean. This appetizer is immediately swept away dining table, keeps well and is very useful.

And another important advantage is that this salad is very quick to prepare. In this article I will tell you about different recipes Korean zucchini.

To make this dish exactly the Korean way, you will need two main ingredients: the zucchini itself, as well as coriander. Without this seasoning, that colorful Asian flavor that we notice in Korean cuisine will not appear.

All the cooking options that I will show you today are instant. Therefore, the cooking itself will take you no more than 20 minutes. But the appetizer should sit for at least half an hour. This is necessary so that the vegetables are well saturated with the filling. In order for the zucchini to play at its full potential, keep them in the refrigerator for at least 2 hours.

I have selected a video recipe in which the hostess shows exactly quick option preparing an unusual zucchini snack.

I think that this method of cooking, when all the vegetables are heated in a frying pan immediately with pouring, will be the fastest.

This is just one of possible options preparing this Korean dish.

Spicy snack with soy sauce in 2 hours for storage in the refrigerator

When you hear the phrase " Korean snack“Immediately on the tongue there is a taste of something sour and spicy. I am not a fan of spice, and prefer to dilute it whenever possible. However, there are those who respect the red chili pepper. Then for you, my dears, the following recipe.

Zucchini – 1 kg
2 carrots
1 onion
3 cloves garlic
1 tbsp. salt
1 tbsp. Sahara
1 tsp coriander
0.25 tsp hot pepper
1.5 tbsp. table vinegar
8 tbsp. vegetable oil
Soy sauce - to taste (optional)
Parsley
A little sesame for decoration

It is most convenient to grate zucchini and carrots on a special grater. It is sold in many hardware stores and allows you to rub thin long strips. Be careful, it's very spicy!

To this vegetable mass add a tablespoon of sugar and salt. Lightly pressing on the food, mix the mass with your hands and move it to a corner. Let the appetizer sit for 2 hours.

This time is enough for marinating, and you will also see a lot of juice at the bottom. We don’t need it in the salad, so carefully holding the vegetables, pour it out of the bowl. You can also strain the snack through a sieve.

Now it's time to chop the onion. To do this, we clean the head, cut it lengthwise and each half into thin half rings.

It is better to chop the garlic finely. But you can also use a garlic press.

Place it immediately into a common salad bowl and season with coriander.

Turn on high heat, place the frying pan and pour a little oil into it. It is important for us to reach the temperature when a light bluish smoke appears. This means the oil is ready to absorb the onion aroma. Lay out the half rings and start frying.

We don’t go anywhere and constantly stir, because otherwise they can burn. And nothing can remove the smell of burning from oil!

Carefully remove the onion and discard it.

And pour the oil that is still simmering in the pan into the zucchini.

Add a spoonful of vinegar on top, we have 9% table vinegar. If you only have essence, then you need to halve the proportions.

Instead of salt, add soy sauce.

Let's start chopping the parsley very finely. For this you will need a sharp knife. We need almost porridge when the juice begins to stand out from the greens. Then we’ll put it in a common salad bowl, followed by a pinch of sesame seeds.

Cover the salad bowl with a lid or cling film. Otherwise, your refrigerator will smell Korean too!

How to make zucchini salad in Korean

I found an incredibly tasty salad on the Internet. In it, in addition to the usual carrots and onions, we will also see tomatoes. They go great with zucchini.

Ingredients:

0.9 kg zucchini
1 fresh juicy carrot
4 medium tomatoes
1 onion
Greenery
100 ml sunflower oil
2 cloves garlic
3 tbsp. soy sauce
1 pod hot pepper
2 tsp salt

Cut young zucchini into circles. You can cut them in half to make it easier to eat. Add salt and mix by hand. Let's wait a quarter of an hour for each slice to salt.

Chop the carrots in a way convenient for you.

Then cut the tomatoes into slices, cutting off unnecessary parts.

Cut the onion lengthwise to obtain pieces in the form of half rings, and chop the garlic.

For those who like it a little spicier, add half a red pepper without seeds.

Let's chop seasonal greens.

Now the zucchini needs to be rinsed under running water to remove excess salt. Then we squeeze the vegetables with our hands so that the slices in the salad are elastic and crispy.

Heat the oil high and add the onion, carrot and tomato pieces. Remembering to stir, cook for 2 minutes.

Then we will transfer this hot mass to the zucchini. Place the herbs, garlic, and hot peppers in the same bowl.

Pour three tablespoons of soy sauce over the entire vegetable mixture and add hot pepper. Let’s let the deliciousness soak for half an hour, enjoy the delicious smell and invite the whole family to eat.

Korean marinated zucchini with honey

Honey is much healthier than sugar and can always replace it. However, such a dish will cost more, but it will also have more benefits.

Also in Korean cuisine, they often like to mix liquid honey with soy sauce. The result is delicious filling, which is suitable both for lunch and for any side dish with meat.

By the way, this version of the salad, which we’ll talk about below, is very tasty to eat with kebab. For example, lamb or pork. Try it, it’s just finger licking delicious, how delicious.

Ingredients:

2 young zucchini
1 tsp salt
1 tsp ground coriander
3 tbsp. sunflower oil
1 tbsp. table vinegar 9%
0.5 tbsp. liquid honey
2 cloves garlic
0.5 halves of chili pepper
Bunch of dill

We want tender zucchini pulp, so we peel off the skin.

Then we cut them into slices, it is sold for this special knife. Or chop them into thin transparent circles.

Salt the pieces and mix them.

Leave it to salt for half an hour so that the zucchini releases its juice.

Prepare the marinade. Place honey and a spoonful of coriander in a bowl.

Fill it with oil and vinegar and squeeze in 2 cloves of garlic.

For added spice, finely chop the seeded chili pepper into a bowl.

Finely chop the dill.

Remember that what we need is almost porridge, because this way it will give all its juice to the marinade.

Squeeze out the zucchini and transfer it to the filling.

You can eat in half an hour. If you are not hungry yet, then close the salad bowl with a piece cling film and put it in the refrigerator to cool.

Preparation with peppers and carrots for the winter

Of course, such a snack can be prepared for the winter. During cooking, we do not boil the vegetables, but leave them raw, so additional sterilization of the filled jars is necessary. Next, I'll show you how to do this.

From specified quantity The ingredients turned out to be 2 full half-liter jars and a small cup to immediately eat the salad. By the way, I already wrote in what ways it is possible.

Ingredients:

2 young zucchini,
2 carrots,
1 onion,
1 large Bell pepper,
5 – 6 cloves of garlic,
a bunch of greenery,
1 tbsp. spoon of salt,
2 tbsp. spoons of sugar,
1 tbsp. spoon Korean seasoning,
hot pepper to taste,
5 tbsp. spoons of vinegar,
100 ml vegetable oil

We wash young zucchini, cut off the stalk and do not peel it. Immediately cut it into slices or pieces.

We take out a grater for Korean carrots and chop the carrots themselves.

Cut the onion into thin rings.

The greens need to be finely chopped so that they are not too noticeable.

Pass the garlic through a press.

It is better to cut the peeled pepper into long strips. To make the preparation beautiful, you can take several varieties, for example, green and red bell peppers.

Place the prepared chopped ingredients into a common bowl and proceed to prepare the dressing.

Place salt, 2 tablespoons of sugar, 1 spoon of Korean carrot seasoning and red pepper (if you like) in a container.

That's where they'll go table vinegar and sunflower oil. Let's fill this aromatic mixture vegetables.

Without putting the salad in the refrigerator, let it marinate for three hours.

Then we put this mixture into sterilized jars, pouring the juice over the vegetables so that it covers all the pieces.

Take a pan and line the bottom with gauze. We put our jars inside, not yet closed with a lid.

And fill with water a little short of the necks of the jars. Place on moderate heat and bring to a boil. Boil for 15 minutes for 0.5 liter jars. If you have a liter container, then 20-25 minutes.

Then carefully remove them from the boiling water, wipe them and roll them up. Then the jars need to be put in a dark corner until they cool completely.

A simple snack recipe with Korean carrot seasoning

If previously we sometimes took ground coriander separately, now I’ll tell you in more detail how to prepare an appetizer with spices that already include it. This turns out to be more economical, because one bag can be used for two at once. different dishes, including for Korean carrots.

Ingredients:

2 fresh zucchini
2 carrots
4 cloves of garlic
3 tbsp. vinegar, take apple cider vinegar 6%
1 tsp granulated sugar
salt - 1 tsp.
1 tbsp. seasonings for Korean carrots
50 ml sunflower oil.

Wash the young zucchini and chop it on a Korean carrot grater or cut it into very small and long strips.

Chop the garlic into smaller pieces and place in a common salad bowl.

Pour out the vinegar and pour a tablespoon of Korean seasoning (it already contains coriander) into this vegetable mixture.

We also chop the carrots into thin strips.

Heat a little sunflower oil in a frying pan and add carrot sticks to fry.

Stirring, cook for 3 minutes over moderate heat.

Place salt and granulated sugar in a frying pan.

And pour all this hot mass into a common salad bowl with zucchini.

Stir and cool for a couple of hours so that the zucchini slices absorb the aroma and flavors of the dressing.

So, for those who are looking for variety in food and also want to save their time, I highly recommend trying Korean zucchini. It is really very tasty, and necessary for health.

After all fresh vegetables, which we use in recipes, are full of fiber, vitamins, minerals, and are also seasonal vegetables of the climate to which you are accustomed. This means that your body will spend them to greater benefit for itself than imported overseas delicacies. Bon appetit!

In the 90s, when I discovered Korean zucchini, only a few were prepared and sold in my city Korean families. To enjoy this savory snack, I had to go halfway across the city to get it, but it was worth it.

The tiny store was overflowing with a variety of, and at that time exotic, delicacies. Walking through the threshold was like stepping into a Korean version of Willy Wonka's factory. There was everything there - marinated seafood, meat, fish, mushrooms and, of course, all kinds of vegetables and roots. Among all this variety, I especially liked simple snack from pickled zucchini with garlic and herbs, and not just for me. The popularity of the snack was so high that some time later “Korean-style zucchini” could already be bought in any large supermarket. Sometimes I did this, but it’s still much nicer and tastier to prepare this snack at home. So, let's figure out how to cook “Korean-style zucchini” with dill?!

Prepare the ingredients according to the list.

Remove seeds and chop zucchini in small pieces- approximately 1–2 centimeters.

Finely chop the dill and garlic.

Mix the marinade ingredients: vegetable oil, vinegar, salt and sugar. You can add a little more sugar to taste - 1.5-2 tbsp. Out of habit, I 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. Mix zucchini, garlic and dill. Add salt, sugar and vinegar and oil mixture. Mix everything well.

Set the weight to light for the first few hours.

Now all that’s left is to be a little patient and let the zucchini marinate. Korean zucchini with dill can be considered ready as soon as its taste is optimal for you.

Typically, zucchini is left for 1–3 days at room temperature, until the desired taste is obtained, and then put in the refrigerator. We slowly begin to eat them after a few hours.

The marinade turns out very rich and aromatic. After a few hours in the marinade, the zucchini is saturated with the aroma and flavor of the seasonings, but remains crispy. We like them best in this semi-marinated, crispy state.

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

Zucchini today is one of the most popular vegetables found on our tables. One of their main advantages, along with the content of various vitamins and useful substances, is low calorie content. This makes them indispensable in dietary and therapeutic nutrition, because from zucchini you can prepare a lot of useful and delicious dishes. However, those who do not adhere to healthy eating and just like to treat themselves to something tasty, they can find many zucchini recipes that will certainly please them.

For example, lovers of spicy dishes should definitely try cooking Korean-style zucchini. When preparing dishes Korean cuisine Spices are used abundantly, among which red pepper has a special place. It is he who gives many Korean dishes characteristic red-orange color. Also, when preparing Korean zucchini, many other seasonings, spices and herbs are used, which should be chosen based on your tastes.

Korean zucchini - food preparation

For cooking in Korean, zucchini should be taken young and strong. As a rule, recipes for this dish do not involve peeling them. They are cut according to the recipe, into circles or strips. Other vegetables involved in preparing Korean-style zucchini are prepared in the same way: carrots, onions, bell peppers and others.

Recipe 1: Korean-style pickled zucchini

Delicious, spicy and very aromatic salad, thanks to a large number spices. Korean marinated zucchini can be delicious cold snack or a side dish for a meat dish.

4 medium zucchini;
1 red and one yellow bell pepper;
3 carrots;
4 cloves of garlic;
1 medium onion;
1 tbsp. l. sesame oil;
1 tbsp. l. soy sauce;
2 tsp. sesame seeds;
2 tsp. acetic acid;
2 tsp. ground red pepper;
0.5 cups rast. oils;
1 tbsp. l. Sahara;
salt and ground black pepper to taste.

1. Wash the zucchini and cut it into very thin circles, then, adding a little salt, put it under a press for 2 hours.

2. Cut the onion into thin half rings and fry in vegetable oil.

3. Grate the carrots on a fine grater. Cut the pepper into strips.

4. Drain the juice that the zucchini gave, mix it with carrots, onions, peppers and chopped garlic. After mixing the resulting vegetable mixture well, add the remaining ingredients to it, acetic acid and mix again, adding salt if desired.

5. After letting the dish sit in the refrigerator for at least an hour, serve it with potatoes.

Recipe 2: Korean-style zucchini, canned for the winter

In winter, these zucchini will come in very handy on your table. Their wonderful pungent taste and spicy aroma will make any dish with which they are served much more appetizing. Moreover, preparing this preservation does not require any special hassle.

2.5 kg of zucchini;
0.5 kg carrots;
0.5 kg onion;
5 large bell peppers;
150 gr. garlic;
greens in the form of dill, parsley, celery, cilantro.
a glass of sugar;
a glass of vegetable oil;
a glass of vinegar;
2 tbsp. l. salt;
spices for Korean carrots.

1. Grate zucchini and carrots on a special grater.

2. Cut the peppers and onions into strips.

3. After chopping the greens and garlic, add them to the prepared vegetables and pour the marinade over everything, then, after mixing well, leave to infuse for 3 hours.

4. When the vegetable mixture is infused in the marinade, put it in jars along with the marinade, packing it tightly, sterilize the jars (0.5 liter jars for about 15 minutes, 0.7 liter jars for 20 minutes, liter jars for about half an hour). Then we roll it up and place it in a preservation storage area.

Recipe 3: Korean zucchini marinated with vegetables

Very tasty and bright dish. To prepare it, zucchini is mixed with onions and bell peppers, sautéed for sunflower oil, as well as other vegetables and spices.

2 medium zucchini;
2 carrots and onions;
1 bell pepper;
4 cloves of garlic;
3 tbsp. l. sesame;
2 tbsp. l. soy sauce;
2 tbsp. l. vegetable oil;
3 tsp. paprika;
50 gr. vinegar;
30 gr. Sahara;
salt and ground black pepper to taste.

1. After washing the zucchini, cut them into thin circles or semicircles (depending on the size of the zucchini). After salting, let them release their juice.

2. Grate the carrots on a special Korean grater (if you don’t have one, you can just use coarse grater), also add a little salt.

3. Cut the bell pepper into strips, the onion into half rings, then sauté them together in vegetable oil.

4. Now, after squeezing the zucchini, mix them with the rest of the vegetables and finely chopped garlic, soy sauce, sugar, pepper (black and red), sesame seeds and vinegar.

5. Let the prepared salad brew in the refrigerator for several hours, then decorate with herbs and serve.

Recipe 4: Korean boiled zucchini

In this recipe, pre-boiled whole zucchini is marinated in Korean style. vegetable mixture with vinegar and soy sauce. This dish should be prepared in advance, since zucchini prepared in this way must be kept in the refrigerator for several hours.

3 medium zucchini;
2 onions;
3 bell peppers(red);
3 carrots;
4 cloves of garlic;
half a glass of vinegar and vegetable matter. oils;
50 gr. Sahara;
1 table each. l. salt with Korean seasoning;
1 tbsp. l. ground black pepper.

1. Boil the zucchini whole in fresh water for about 10 minutes. Then, after draining in a colander and cooling, cut into thin slices.

2. Cut the onion and red bell pepper into small strips, grate the carrots on a Korean grater so that they look like strips. Grind the garlic using a garlic press. Then, having mixed all the prepared ingredients in a bowl, leave the resulting mixture to brew in the refrigerator for 24 hours. If there is such a need, you can prepare the salad faster by leaving it to marinate for 7 hours at room temperature.

When preparing zucchini in Korean, you should not neglect the advice of letting them steep in the marinade, since only in this case will the dish be filled with that unique taste and aroma for which we appreciate Korean dishes.