Korean zucchini from Alla Kovalchuk. Korean zucchini - Korean recipes

Korean zucchini for the winter with seasoning for Korean carrots

Korean carrot seasoning gives this appetizer a characteristic taste, I recommend making it. Moreover, preparing such a snack is not difficult.

We will need:

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

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

Peel the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini everything is easier - you just need to remove the skin. Cut the zucchini into slices.

If you want crispy zucchini, don't cut it too thin. The thickness of each circle should be at least 1 cm.

2. Bell peppers can be cut into strips, onions into half rings. Carrots can be grated using a special Korean carrot grater or into thin slices using a vegetable peeler.

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

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

If you don’t have ready-made seasoning for Korean carrots, no problem. Just add ground red pepper and coriander to the salad

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

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

7. Mix the salad thoroughly and place it in cleanly washed jars. Place the jars of salad in a pan of warm water. Bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately. I sometimes boil the lids in the same water as the jars, I just remove them from the blanks for about 10 minutes.

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

Korean zucchini for the winter - the most delicious recipe

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

We will need:

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

We try to grate the carrots for this salad using a Korean carrot grater. This results in the ideal length and thickness of carrots. But if you don’t have such a grater, it doesn’t matter - just grate it on a coarse grater.

2. Slice the zucchini as you see fit or look best. I cut it into long pieces.

3. Bell peppers look beautiful cut into strips. Onions can be cut into half rings. Pass the garlic through a press or grate it. Place all vegetables in a deep bowl.

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

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

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

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

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

Korean “finger lickin’ zucchini” - a recipe for the winter with photos

Look how beautiful the Korean zucchini salad looks, where the vegetables are thinly sliced on a Korean carrot grater.

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

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

We will need:

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

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

To make the zucchini in the salad firm and crispy, be sure to squeeze it lightly after washing.

2. Cut the carrots into circles across and slightly diagonally, 2-3 mm thick. Then cut each circle in half. Cut the tomatoes into 4 parts. Cut the onion into half rings 3 mm thick.

3. Cut fresh green onions into approximately 5 cm lengths. The thick lower part with the young onion can be cut in half. Chop fresh cilantro as desired.

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

5. Heat a frying pan, pour a little vegetable oil and fry onions, carrots and tomatoes in it. Fry, stirring constantly, for 2-3 minutes.

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

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

Delicious Korean zucchini salad

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

So, we looked at another option for preparing zucchini. Our pantries are stocked with a variety of tasty treats. We prepare vegetables collected from our summer cottages or purchased at the market for the winter. Well, in winter all that remains is to taste and enjoy the result of your work.

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 distinguishes this appetizer. 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. A mandatory component of this delicious recipe is a wonderful Korean seasoning for carrots, which gives the dish a unique Korean aroma, spicy, hot 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 Korean quick-cooking 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 very simple and quick to prepare. 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.