Instant heh zucchini. Korean zucchini - Korean recipes

If you like spicy salads, prepare a quick-cooking Korean-style pickled zucchini appetizer. I have collected the most delicious recipes for you, which I will be happy to share. The unpretentious vegetable grows in almost all summer residents. Low calorie content and an abundance of nutrients have made zucchini popular among healthy eating enthusiasts.

Secrets of delicious cooking

The huge variety of dishes is captivating, among which pickled zucchini is the leader. Spicy, aromatic Korean salad is a wonderful appetizer and side dish. Thanks to the abundance of different seasonings, it is possible to vary the taste of the dish and come up with more and more new recipes.

For this dish, it is better to take young specimens; they marinate faster and have thin skin.

You can cut the zucchini for pickling in any way, it doesn’t matter. Divide the vegetable into circles, strips, plates, and small pieces. The main thing in the proposed recipes is to maintain the proportions of the ingredients. It is the right combination of seasonings that gives the unique taste of your favorite dish. All methods are suitable for preparing spicy zucchini for the winter, but I’ll tell you specifically about the preparation separately.

The most delicious Korean zucchini recipe

Many are sure that a decent taste of salad can be achieved only by adding seasonings for Korean carrots. I will try to dissuade adherents of this statement by offering a recipe that I consider the easiest and most delicious.

You will need:

• Medium-sized zucchini – 4 pcs.
• Sweet pepper (take red - the salad will turn out elegant).
• Carrots – 3 pcs.
• Garlic cloves – 4 pcs.
• Bulb.
• Sesame seeds - 2 small spoons.
• Sesame oil - large spoon.
• Soy sauce - large spoon.
• Sugar - a tablespoon.
• Table vinegar – 2 small spoons.
• Sunflower oil – ½ cup.
• Hot hot pepper – 2 teaspoons.
• Black pepper, salt.

Step-by-step cooking recipe:

1. Peel the zucchini and cut into rounds. Very young specimens, with thin skin, do not need to be peeled.
2. Place in a bowl, sprinkle with salt. Press down with pressure and do other things for 2 hours. The circles will give juice and be salted.
3. Grate the carrots with coarse shavings (you can use a special grater for preparing Korean dishes).
4. Chop the onion into half rings. Simmer in a frying pan in a small amount of oil until transparent.
5. Finely chop the garlic cloves. Divide the bell pepper into strips.
6. Drain the excess juice from the bowl with the zucchini, add the prepared vegetables.
7. Sprinkle with spices, pour in vinegar, sauce, oil. Stir, taste the marinade for salt and spiciness. Add as necessary. The marinade should be slightly stronger than the desired taste of the product.
8. Place the snack in the cold and leave for an hour. Try again. If the salad is not soaked enough, wait additional time.

Korean marinated zucchini with carrots

An easy to prepare snack recipe - with seasoning for Korean carrots. Many people prefer to assemble the seasoning composition themselves. For the uninitiated, I inform you: it necessarily includes coriander, nutmeg, cardamom, cloves, and black pepper.

Take:

• Zucchini - kilogram.
• Carrots – 3 pcs.
• Sunflower oil – 50 ml.
• Garlic - a couple of cloves.
• Salt - a teaspoon.
• Seasoning for carrots - spoon.
• Sugar – 50 gr.

How to cook:

1. Chop the zucchini into slices or chop on a Korean grater. Do the same with carrots.
2. Combine vegetables in a bowl, add sugar and salt.
3. Add chopped garlic and Korean seasoning.
4. Heat the vegetable oil, let it boil and pour into the salad.
5. Stir and refrigerate for an hour.

Quick Korean appetizer of zucchini with honey

The salad cannot be called dietary, since honey will add calories. Spicy and slightly sweet, the salad is so tasty that you can risk your figure just once.

You will need:

• Vegetable – 500 gr.
• Salt – ½ small spoon.
• Sunflower oil – 100 ml.
• Soy sauce - spoon.
• Honey – 2 small spoons.
• Garlic cloves – 3 pcs.
• Spicy seasonings - cardamom, red pepper, cloves, coriander.

Preparation:

1. Remove the rough skin from adult zucchini and cut into thin slices. Sprinkle with salt and set aside for half an hour.
2. In a separate bowl, combine honey with sauce, spices, and crushed garlic.
3. Heat the oil, pour over the salad and mix well.
4. Keep in the refrigerator for at least half an hour. Then start tasting.

Instant Korean zucchini

A quick way to prepare a savory dish. Suitable for preparing a quick snack when you urgently need to set the table at any time.

Prepare:

• Vegetable – 1 kg.
• Carrots - a couple of pieces.
• Garlic – 4 cloves.
• Onion.
• Vegetable oil – 150 ml.
• Sugar - a spoon.
• Bell pepper.
• Chili pepper - pod.
• Table vinegar - spoon.
• Salt - spoon.
• Any greens.

How to cook:

1. Pour boiling water over the sliced ​​zucchini. After a couple of minutes, drain the liquid.
2. Coarsely grate the carrots and add them to the zucchini.
3. Cut the onion into half rings, remove the middle from the pepper and divide into strips. Place in a bowl. Then add chopped herbs (parsley, dill).
4. Marinade: crushed garlic, vinegar, oil, salt, black pepper, sugar. Combine, use blenders to mix evenly and pour the contents of the bowl.
5. If the mass is not completely covered, press down with pressure for 30 minutes.

The most delicious spicy Korean zucchini salad

I have tried all sorts of Korean salads, but I gave this recipe the highest rating. It’s incredibly easy to prepare, and you can adjust the spiciness yourself by adding spices.

• Zucchini - about a kilogram.
• Garlic cloves – 3-4 cloves.
• Vegetable oil – 100 ml.
• Seasoning for carrots in Korean.
• Vinegar 9% - 70 ml.
• Various types of pepper (hot chili is a must), salt and sugar to taste.

How to make a snack:

1. Slice the zucchini into thin slices (strips).
   Place in a bowl in layers, sprinkling with the seasonings listed in the recipe.
2. Separately, pour oil and vinegar into a saucepan, throw in the garlic. Heat until boiling and season the Korean salad.
3. An hour after infusion, start tasting.

Video with a recipe for instant Korean zucchini. Watch, learn, do and enjoy!

Do not forget that zucchini does not have a pronounced taste, so it is suitable for combining it with any vegetables. You can even make jam or compote from it. But today it’s time for spicy Korean cuisine with its most delicious recipes.

Korean-style zucchini is suitable for lovers of savory snacks. Goes great with boiled potatoes, rice or meat. I like that there are recipes for both quick cooking, which make it possible to enjoy a spicy snack during the season, and to prepare them for the winter.

In order for the salad to turn out quickly, tasty and without hassle, you need to follow the recommendations for choosing vegetables and the cooking process itself:

• Select young fruits with unripe seeds.
• If the skin is whole and thin, then it does not need to be removed. Remove rough parts with a vegetable peeler.
• In order for the original product to marinate faster, it should be cut as thin as possible.
• You can vary the spiciness of the snack yourself by adding or reducing the hot pepper to the salad depending on your preferences.
• To speed up the pickling process, place a jar of water on the vegetables (pressure).

It's easy, quick and simple to prepare. It turns out tasty, spicy, spicy. An excellent option for dinner, as an addition to a side dish.

Products:

• Zucchini – 1 pc.
• Carrots – 1 pc.
• Garlic – 3 cloves
• Chili pepper - 1 pc.
• Dill - bunch
• Vinegar 9% - 1 tbsp.
• Sugar – 1 tbsp.
• Sunflower oil
• Salt.

Preparation:

• We wash the vegetables from dirt. Peel the skin from the carrots. If the zucchini is young with thin skin, then there is no need to remove it.

• Cut the zucchini into thin slices, approximately 3 mm.

• Fill with hot water for 3 minutes. Then drain through a colander.

• Grate the carrots using a Korean carrot grater using long straws.

• Peel the garlic from the film and cut into circles.

• Grind hot pepper and dill.

• Combine all ingredients in one bowl. Add salt, sugar, vinegar and oil.

• Place under pressure in the refrigerator for a couple of hours. After the specified time, the food is ready to eat.

Recipe for zucchini with seasoning for Korean carrots for the winter

The spiciness of the salad can be varied by the amount of seasoning. If you like it hot, add more.

You will need:

• Zucchini – 3 kg
• Carrots – 500 g
• Onion – 500 g
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Vinegar 9% – 150 ml
• Seasoning for Korean carrots – 1 tbsp.
• Sunflower oil – 1 tsp.

Preparation:

• We prepare the vegetables - wash and peel. If they have seeds, we clean them out.
• Grate the zucchini and carrots on a special grater for Korean carrots.
• Cut the onion into half rings as thin as possible.

• Mix all the products in a container, season with spices and oil. Let it brew for 3-5 hours.

• Place in clean jars and sterilize in the oven or in a saucepan for 10-15 minutes (0.5 liter jars). Let's roll up.

How to cook Korean zucchini without sterilization for the winter

This zesty salad will fly off the table in no time. And it’s quite easy to prepare. Even a novice housewife can handle it.

Products:

• Zucchini (young) – 3 kg
• Onions – 600 g
• Carrots – 600g
• Sweet pepper – 1 kg
• Garlic – 150-200 g
• Green

For the marinade:

• Sunflower oil – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Salt – 2 tbsp.
• Table vinegar 9% – 150 ml
• Seasoning for Korean carrots – 3 tsp.

Step-by-step cooking process:

• Wash the vegetables and remove the skins. Grate on a special grater with large holes. If you don’t have it, then cut it into thin strips.
• Remove the skins from the onion and chop into thin half rings.
• Remove seeds from sweet peppers (it is better to take a bright color), rinse and cut into strips.
• Press the garlic through a press or chop it by hand.
• Wash the greens, shake off the water and chop.
• Mix prepared vegetables and garlic. All the spices from the marinade recipe are there.
• Let sit for an hour until the juice releases.
• During this time, prepare the jars - rinse with soda, sterilize, cool.
• Put the vegetable mixture on the fire, after boiling, keep it on the fire for 5-7 minutes and put it into clean jars. Roll up. Wrap until completely cool.

Delicious recipe for Korean zucchini salad with honey

I like the unusual addition of honey to the usual salad. It produces a pleasant aftertaste.

Ingredients:

• Zucchini – 1 kg
• Garlic – 4 cloves
• Parsley - bunch
• Salt – 1 tsp.
• Olive oil – 200 g
• Honey – 3 tsp.
• Ground black pepper – 1/3 tsp.
• Vinegar 6% - 4 tbsp.
• Seasoning for Korean carrots - to taste

Preparation:

• We wash the zucchini, remove the skin, and get rid of the seeds. Cut into thin strips.
• We strip the garlic and chop it finely in a convenient way.
• We rinse the greens from dirt, shake them off, and chop them with a knife.
• Combine zucchini and parsley. Salt, pepper and forget for 20-30 minutes.
• At this time, let's prepare an unusual marinade. Combine honey, garlic, oil and vinegar.
• Drain the juice from standing zucchini and season with marinade. Mix well and season with carrot spice to taste.
• Place the prepared salad into jars, sterilize for about 15 minutes and store.

Salads with zucchini, prepared in the Korean style, do not stay in the pantry for long. At least in ours. Cook with pleasure.

Appetizing, juicy, spicy Korean snacks are always welcome “guests” on our table: both on special days and on weekdays. A variety of products are used to prepare snacks. And thanks to the mysterious Korean technology, even the most bland ingredients produce surprisingly tasty and aromatic dishes. At least take the zucchini. They do not have any aroma, and the taste is rather bland. And yet, they can be used to make amazing snacks. We would like to offer you the recipe for one of them. We will prepare spicy and spicy pickled zucchini in Korean, we offer 2 recipes, one without carrots, and the second with carrots.
Cooking time – 12-14 hours.

TIME: 12 hours

Easy

Servings: 6

Ingredients

• zucchini – 500 g;
• garlic – 3-4 cloves;
• sunflower oil – 3-4 tbsp. l.;
• vinegar 9% - 2 tbsp. l.;
• ground coriander – 2 tsp;
• granulated sugar – 1 tsp;
• salt – 1 tsp;
• sesame seeds – 1 tsp. (optional).

Preparation

In order for the dish to have an attractive appearance and wonderful taste, you need to choose the right main ingredient - zucchini. The ideal option, of course, would be young fruits with tender pulp, thin skin and soft seeds. But mature zucchini is also quite suitable. The main thing is that they are intact, without external damage (scratches, dents) or rotten areas.
Since the zucchini will not be subjected to heat treatment, they must be washed well. Then cut off the tails and cut into thin circles (1 to 3 mm thick). The thinner the zucchini is sliced, the better.
We cut the zucchini into thin slices, and in the end we get circles. There is another way to cut zucchini - using a potato peeler, cut the zucchini lengthwise into thin and long strips. You can use any method of cutting zucchini, we use circles, in our opinion this makes the dish more presentable.


Let's start preparing the marinade. Pour sunflower oil into a saucepan, add ground coriander, sugar and salt. Mix everything thoroughly and heat over low heat.

• It is better to marinate zucchini in a glass container, since the vinegar contained in the marinade can ruin enamel surfaces and destroy the oxide protective film on metal dishes.
• If you prefer a spicier appetizer, you can add a little ground black pepper to the marinade.

Korean spicy zucchini

Fans of spicy food have long known about the existence of Korean carrots. The bright taste of this snack will complement almost any meal. But not everyone realizes that other dishes are prepared using a similar method. For example, instant Korean zucchini can surprise you with its rich aroma and juicy taste. The savory appetizer will not require much effort, you just need to wait until the ingredients are thoroughly marinated.

Zucchini is such a versatile vegetable that it is used in soups, side dishes, appetizers and desserts. It itself does not have a strong taste or smell, but is able to absorb these parameters well from neighboring ingredients. In addition, it belongs to the category of dietary products, and a salad based on it will have low calorie content.

Cooking time: 1 hour 20 minutes.

Ingredients

• Zucchini - 2 medium;
• Carrots - 1 large;
• Sweet pepper - 1 pc. big;
• Garlic - 3 cloves;
• Soy sauce - 2 tbsp. l.;
• Ground black pepper - 1/3 tsp;
• Balsamic vinegar - 1 tbsp. l.
• Hot chili pepper - half a pod;
• Parsley - medium bunch;
• Salt - 0.5 tsp;
• Vegetable oil - 2-3 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Korean carrot spices - 20 g;
• Coriander seeds - 1 tbsp. l.

Preparation

Wash the zucchini and remove the butts. Cut it in half and use a curly knife to cut it into half rings. Steam for 10 minutes until the vegetable in the dish is soft.

Note: you can do without heat treatment of the zucchini, then you will have to cut it into thin strips with a special device, let it marinate and drain the juice along with the carrots.

Peel the carrots and cut into thin strips using a special knife. If you don’t have one, just chop it very finely with a sharp knife. Wash the pepper, remove the seeds, cut in half and into strips. Place the vegetables in a container, add salt and sugar, squeeze the peeled garlic through a press, mix thoroughly and leave to marinate for 20 minutes. During this time, stir the mixture periodically, and when finished, drain the resulting juice through a sieve.

Add zucchini, cardamom, black pepper, and Korean carrot spices to the pickled vegetables. Remove seeds from hot peppers, finely chop half a pod, and place in a common container. Pour balsamic vinegar and soy sauce into the vegetable mixture. Mix everything thoroughly and marinate for at least half an hour.

Wash and dry a bunch of parsley, chop finely and add to almost ready spicy Korean zucchini with carrots. Add oil, mix well.

Note: you can season the appetizer with aromatic oil. To prepare it, you need to heat it well in a frying pan, then fry onion rings and a clove of garlic in it until golden. Quickly remove to a separate dish and immediately send the hot aromatic oil to the vegetables with spices.

You can let the finished dish sit for a while in the refrigerator or serve it immediately, draining off the juice. Sesame seeds will not be superfluous in its decoration. Korean-style spicy zucchini will be an excellent addition to a holiday table or family dinner. They can replace a side dish for meat or fish, or serve as a separate cold appetizer.

These easy-to-process vegetables can be prepared for the winter. Don’t be afraid to do it for the first time: the seaming keeps well. Everything about sterilization is very simple. For 500 ml jars - no more than 20 minutes, and for 1 liter jars - up to 40 minutes of warming up.

The recipe is captivating because of its elementary ingredients (zucchini, carrots, onions, garlic). Budget vegetables easily absorb the taste of seasonings and hold any shape well. In winter, these zucchini come in handy as a stand-alone holiday appetizer or as a whole meal, but low-calorie side dish to meat and fish. They are also delicious added to fresh cabbage or boiled potato salads.

After the step-by-step recipe - answers to frequently asked questions, incl. by sunset.

How to diversify the composition of the salad. How to mix spices into Korean carrot seasoning. How to sterilize jars.

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How to cook zucchini in Korean

Main ingredients:

• Zucchini - 2 kg
• Carrots - 500 g
• Onion - 250 g
• Garlic - 4-6 cloves (medium size)
• Parsley (optional) - 1 bunch

For the marinade:

• Seasoning for Korean carrots - 2 teaspoons
• Sugar - ½ cup
• Salt - 1 tbsp. heaped spoon
• Vegetable oil (odorless) - ½ cup
• Vinegar (table, 9%) - 100 ml

Important details:

• 1 glass - 250 ml
• The weight of the ingredients is indicated in their purified and prepared form.
• We choose rock salt, coarse/medium grind, without additives.
• Seasonings and acidity can be adjusted to suit your needs before marinating vegetables in the refrigerator. We have described a universal proportion - without unnecessary acidity or spiciness.
• If you want to make Korean-style zucchini for the winter, the quantities given will make 2 liters of preparations. It is more convenient to take jars of the same size; they are easier to sterilize in one go.

How to cook.

Preparing vegetables.

The preparation can be made from any zucchini.

• Young ones are the most delicious choice and much easier to process. They do not need to be cleaned of skins and seeds, just wash them well, dry them with a towel and trim the ends.
• If we take old zucchini, then wash and peel them. Cut lengthwise in half or into 4 pieces and remove all seeds.

We cut the zucchini into strips. Standard thin cutting (as for Korean carrots) will turn out tender in the finished dish, without a bright crunch. A thick straw will be crispier.

We often make thin straws. We recommend lengthening this cut. To do this, when working with a grater, place a piece of vegetable in length or obliquely to the blades and hold out only one direction down, rather than the traditional back and forth. We are fans of the Berner manual vegetable cutter. With this assistant, chopping 2 kilograms of zucchini takes no more than 5 minutes.

We chop the peeled carrots in the same way - into classic thin strips.

Three garlic on a fine grater. Finely chop the parsley with a knife. Fast and easy!

Cut the onion into thin quarter rings. How to do this is shown in the photo below.

Combine vegetables in a large, comfortable bowl. Mix.

Pickling.

In a separate bowl, combine the marinade components - sugar, spices, salt, vinegar and oil. Mix and add to vegetables.

Mix the salad well with the spicy dressing. Our task is to ensure that each piece of cutting receives its own portion of marinade.

Let it brew in the refrigerator for 3 hours.

You can leave it overnight. Then in the morning you will get maximum juice and a full-fledged pickled salad. When infusing overnight, it is better to take one and a half times more vegetables and marinade. This way you can treat your family to spicy vegetable noodles for breakfast.

We close it in jars for the winter

We put the marinated vegetable mass into jars - to the top, and simply cover with lids. You need 4 pcs. 500 ml or 2 cans of 1 liter. It is convenient to use the same volume. This makes it easier not to get confused about the sterilization time and to warm up the entire workpiece in one go.

We sterilize as usual. Place the jars of salad in a large, fairly high saucepan, with a thick cotton towel placed on the bottom. Fill the pan with water up to the hangers of the cans. Cold or warm water will do. It is not allowed to be hot: there is a risk that the jar will burst due to temperature changes.

Heat the water to a boil and reduce the heat to medium. Keep the pan with the ingredients at a low boil for the required time:

• for 500 ml jars - 20 minutes of sterilization;
• for 1 liter cans- 30-40 minutes.

We take it out, screw the lids on, turn them over, twist them back and forth with an inclination to check if the liquid is leaking. Place upside down and let cool. We do not wrap the most delicious salad to maintain the firmer texture of the vegetables.

We store Korean-style zucchini for the winter in a moderately cool place. They stand well and survive until spring without any flaws... If suddenly we forget that such beauty still remains.

Are there other tasty options for the described composition of vegetables?

Yes. The crispiest and most unusual salad is with zucchini slices And thin slices of carrots. To our taste, only young zucchini without hard skin and large seeds are suitable for this slicing. Cut them into circles up to 1 cm thick.

Cut carrots into thin slices using a vegetable peeler.

Look at the photo below to see what the prepared vegetables look like.

Helpful tips: It’s convenient to mix with your hands. Just in case, wash your hands again after adding the marinade to the vegetables and go ahead. The rest of the recipe is identical to the process above, including sterilization time.

What can you add to Korean zucchini for the winter?

Hit additives - juicy and beautiful bell pepper. For the quantity in our recipe, 3-4 pieces are enough. medium size. Green peppers look great, and red peppers will provide maximum sweetness to the finished salad.

Cut the pepper into thin strips crosswise or lengthwise. Both options are pictured below.

How to sterilize jars and lids

For any method, wash jars and lids only with soda, without detergent, and rinse well.

Each housewife has her own comfortable way of sterilizing empty jars. We choose from three main ones depending on the circumstances - in a slow cooker, in the oven or in a pan on the stove.

1. Pour a glass of water into the multicooker, place a mesh and turn on the “Steam” mode - 10-12 minutes. We place the jars on the grid - upside down. Let the containers steam for 10 minutes, remove and let dry. We boil ordinary lids in the bowl itself, right while sterilizing the jars. Self-screwing lids simply pour boiling water in a separate clean bowl.
2. In the oven you can process a large batch of dishes at once. Place the jars upside down without lids in a cold oven - on the rack in the middle position. We set the temperature to 120-130 degrees Celsius. From the moment of heating we mark 15 minutes. This time is sufficient for any size container. To get clean containers, open the oven smoothly, avoiding sudden temperature changes. We place dry sterile jars on a clean towel.
3. In a large pot of water. We put a towel on the bottom and lay the jars, preferably on their sides, but you can also upside down. The water is warm or cold. Let it boil and keep on medium heat for up to 10 minutes. You can cover the pan with a suitable iron colander so that you can place the dishes on it as well. So the upper tier is sterilized with steam, and the containers below are boiled in water.

How to make your own seasoning

It couldn't be easier! All spices from the Korean carrot set are sold individually in large supermarkets on spice racks. Take out a coffee grinder or mortar and grind it into powder:

1. Coriander seeds - 1 teaspoon
2. Black peppercorns - 1 teaspoon
3. Dried garlic (can be in granules) - 1 teaspoon
4. Chili powder (if you like it spicy) - on the tip of a knife

We hope you have already decided to close Korean zucchini for the winter. The most delicious recipe with photos will help you cope with it effortlessly. There is virtually no hassle, and excellent results are guaranteed. Share your experience in the comments!

And pay attention to other simple recipes from “Easy Recipes” - “Homemade Cooking”.

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 cup;
• 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:

1. 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.
2. Cut fresh peeled onions and seeded sweet red pepper into strips. Cut the onion into very thin strips.
3. 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.
4. After 3 hours, place the pickled vegetables, which have produced 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.
5. 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 canned Korean-style 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 winter in the summer, you prolong summer and prolong 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:

1. 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.
2. Peel the onion, cut into thin half rings and fry until light golden in vegetable oil.
3. 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.
4. 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:

1. 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.
2. Salt the chopped zucchini and leave in a colander over a saucepan to drain the juice.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. Peel fresh onions, remove seeds from sweet red peppers and cut them into thin strips.
4. 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 part of 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.