Korean fast food zucchini recipe rounds. Korean zucchini: the most delicious quick recipe to eat right away

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

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

Korean zucchini - food preparation

Zucchini for cooking in Korean should be taken young and strong. As a rule, the recipes for this dish do not provide for cleansing them from the skin. They are cut according to the recipe, in circles or straws. Other vegetables involved in the preparation of Korean-style zucchini are also prepared: carrots, onions, bell pepper and others.

Recipe 1: Korean Pickled Zucchini

Delicious, spicy and very fragrant salad due to the abundance of spices. Korean-style marinated zucchini can be a great cold appetizer or 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 st. l. sesame oil;
1 st. l. soy sauce;
2 tsp sesame seed;
2 tsp acetic acid;
2 tsp ground red pepper;
0.5 cup rast. oils;
1 st. l. Sahara;
to taste salt with black ground pepper.

1. My zucchini and cut into very thin circles, then, after a little salt, put under pressure for 2 hours.

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

3. Rub the carrots on a fine grater. Pepper cut into strips.

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

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

Recipe 2: Korean Zucchini Canned for the Winter

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

2.5 kg of zucchini;
0.5 kg of 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;
cup 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 pepper and onion into strips.

3. After grinding the herbs and garlic, add them to the prepared vegetables and pour everything with marinade, 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, laying it tightly, sterilize the jars (0.5 liter for about 15 minutes, 0.7 liter for about 20 minutes, liter for about half an hour). After we roll up and place in a place of conservation storage.

Recipe 3: Korean Zucchini Marinated with Vegetables

Very tasty and bright dish. For its preparation, zucchini is mixed with onion and bell pepper, browned in sunflower oil, as well as other vegetables and spices.

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

1. After washing the zucchini, cut them into thin circles or semi-circles (depending on the size of the zucchini). After salting, we leave them to let the juice.

2. We rub the carrots on a special Korean grater (if you don’t have one, you can just take coarse grater), also lightly salted.

3. Cut the bell pepper into strips, onion into half rings, after which we pass 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-cooked whole zucchini in Korean is marinated vegetable mixture with vinegar and soy sauce. This dish should be prepared in advance, as 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 rast. oils;
50 gr. Sahara;
1 table. l. salt with Korean seasoning;
1 st. l. ground black pepper.

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

2. Bow and red Bell pepper cut into small strips, rub the carrots on a Korean grater so that it looks like straws. Grind the garlic with a garlic press. Then, after mixing all the prepared ingredients in a bowl, leave the resulting mixture to brew in the refrigerator for a day. If there is such a need, then you can cook the salad faster, leaving it to marinate for 7 hours at room temperature.

When cooking zucchini in Korean, you should not neglect the advice to let them brew in the marinade, since only in this case the dish will be filled with unique taste and aroma, for which we appreciate Korean dishes.

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

Cooking zucchini in Korean

This dish differs from others where zucchini is used, bright, rich taste. In addition, due to the lack heat treatment weight is retained in vegetables useful components. How to cook zucchini in Korean? For this purpose, various spices are used, among which red occupies a special place. hot peppers. In the process of preparing snacks, other seasonings, herbs, and spices are also used, which are selected by each chef according to their preference.

Features of cooking

For snacks, young fruits are ideal, which can not be peeled. Cooking Korean food involves the use of a special grater, which allows you to get a thin long straw. With its help, zucchini and other vegetables that make up the composition are crushed. IN different recipes the set of products is different, onions, carrots, sweet peppers, eggplants and others can be added to the main component seasonal products.

Korean zucchini - the most delicious recipe

A spicy appetizer with a unique aroma and a bright, rich taste. It can be cooked fresh during the zucchini fruiting season or made winter preparations filling jars with salad. You can optionally use ready set seasonings for Korean dishes, or add only those spices that you like to vegetables. spicy spicy snack will complement any side dish, meat or decorate festive table.

Marinated instant food

It's getting ready exotic dish very fast and easy. Another important advantage that distinguishes Korean marinated zucchini is their low calorie content. Variegated pickled zucchini are very tasty - you will lick your fingers! You can use different seasonings, but turmeric, paprika, basil, red or black pepper, coriander are better suited here. Serve the appetizer cold, complementing it with potatoes fried with mushrooms, soups, any meat and fish dishes. How to cook zucchini in Korean?

Ingredients:

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

Cooking method:

Peeled carrots cut into strips or rub on a special grater. Do the same with zucchini (young ones do not need to be peeled).
Salt the vegetable chips.
Peel sweet pepper, cut into thin strips.
Mix vegetables in one bowl, salt.
Heat oil in a frying pan / in a saucepan, add spices.
After 10 seconds, remove the container from the heat and transfer the chopped vegetables to the seasoning pan, stirring them thoroughly with a spatula.
Add vinegar, finely chopped greens and crushed garlic to the vegetables. Mix ingredients thoroughly.
Marinate ready salad you only need an hour in the refrigerator, sprinkle with sesame seeds, after which you can try.

Salad for the winter

Excellent very original version blanks - a Korean-style zucchini recipe for the winter. Such an appetizer will be in demand on your table: its light, spicy taste will complement any dish with which it will be served. Korean zucchini salad for the winter is very easy to prepare and does not take much time. Spices can be selected based on personal taste, but experienced chefs be sure to add red pepper or paprika. How to make zucchini in Korean for the winter?

Ingredients:

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

Cooking method:

Grate carrots and zucchini for Korean salads.
Onion and pepper should be cut into thin strips.
Finely chop the garlic and herbs, add to the vegetables.
Prepare the marinade from oil, vinegar, sugar and seasonings. They should pour vegetables, leaving them to marinate for 3 hours.
After distribute zucchini salad on the banks, tightly tamping. Sterilize the workpiece and seal the containers with lids.

Without sterilization

It is not necessary to sterilize the appetizer before seaming: due to the content in the salad a large number spices and vinegar, it is stored for a long time and without heat treatment. Korean-style zucchini without sterilization can be kept in the refrigerator, basement or any other cool room. delicious snack will serve great addition for soups and side dishes.

Ingredients:

onion - 0.5 kg;
spices for Korean dishes - 1 tbsp;
sugar - 1 tbsp.;
garlic cloves - 6 pcs.;
sunflower oil - 2/3 tbsp.;
young zucchini / zucchini - 3 kg;
bell pepper - 5 pcs.;
carrots - 0.5 kg;
ground hot pepper - 1 tsp;
vinegar - 1 tbsp.;
salt - 3 tbsp.

Cooking method:

Grate peeled (if necessary) fruits on a special grater. This does not apply only to garlic and onions.
Onions should be chopped into half rings, garlic should be pressed through a press.
Put all the prepared ingredients in a deep container, add spices, vinegar, sugar, salt, oil.
You need to marinate the mixture for at least an hour, then the squash appetizer is placed on the fire and after boiling it is stewed for another 5 minutes.
hot billet it is worth decomposing in a sterilized container, pouring marinade on top, and cork with lids.

Heh

This dish has an unusual, pleasant taste and unforgettable aroma and is very easy to prepare. Such Korean salad You can even preserve it if you wish. In the process of cooking heh from Korean-style zucchini for the winter, you will only need to thinly chop the vegetables, pour them with marinade, and then distribute them in jars. Suggested below detailed description with a photo how to cook delicious squash appetizer.

Ingredients:

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

Cooking method:

Rinse and clean the zucchini, sweet pepper, carrots, chop into strips or very thin circles. Scald the squash with boiling water, then fold it into a colander.
Cut the onion into half rings, chop the chili (if using it) very finely.
Combine the prepared fruits in a bowl, add chopped herbs, crushed garlic, salt, spices, vinegar, sugar.
When the workpiece has been marinated for half an hour, roll it into processed jars.

with carrots

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

Ingredients:

salt - 2 tablespoons;
garlic cloves - 2 pcs.;
zucchini / zucchini - 3 pcs.;
carrot Korean fashion cooking - 0.3 kg;
sugar - 1 tsp;
greenery;
vinegar - 0.1 l;
pepper - 1 tsp

Cooking method:

Zucchini should be cut into small sticks.
Boil about a glass of water in a saucepan. Add sugar / salt, pieces of vegetable here.
Next, you need to pour vinegar into the pan, boil the ingredient for a couple of minutes and remove the dishes from the heat.
Cool the fruits, put in a clean dish, add Korean carrot, crushed garlic, pepper, chopped herbs.
Gently mix the products, leave the snack in the refrigerator for a couple of hours.
Drizzle salad when serving olive oil and a little soy sauce.

Acute

Like others Asian salads, this one is very spicy, fragrant and tasty. This is ensured by the content of chili peppers, various spices and herbs in the recipe. Acute - great option blanks that can be served with any food, be it first, meat, fish or mushroom dishes. Below is a description of how to make Korean-style zucchini as in the photo from culinary magazine.

Ingredients:

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

Cooking method:

Cut the zucchini into very thin rings / half rings.
In jars, lay out vegetable slices, Korean seasoning, salt, sugar, sugar, ground pepper and chili, crushed garlic in layers.
Add vinegar and sunflower oil, grated carrots and chopped dill.
Leave the workpiece to brew for half an hour, then sterilize it and cork the container.

Fast Food Snack

Crispy zucchini rings, sweet carrot marinated in Korean seasoning, due to which they get the desired sharpness and pleasant aroma. Korean has a rich, incomparable taste, it perfectly stimulates the appetite and can be served not only with other food, but even as independent dish. Below is a detailed recipe with photos.

Ingredients:

garlic - 2 heads;
onions - 4 pcs.;
greenery;
medium zucchini / zucchini - 6 pcs.;
Bulgarian yellow / red pepper - 4 pcs.;
carrots - 2.5 pcs.;
sugar - 150 g;
hot red pepper - 1 tsp;
vinegar - ½ tbsp.;
salt - 1.5 tbsp;
sunflower oil - 1 tbsp.;
ground black pepper - 0.5 tsp;
ground coriander- 1 tsp

Cooking method:

Carrots are peeled, chopped into thin strips using Korean grater.
The rest of the fruits are also peeled, removing excess parts - stalks, seeds, etc. Zucchini is cut into thin sticks, onions - in half rings, peppers - into strips.
The garlic should be crushed, the greens should be chopped very finely (you must first soak it for a couple of hours in cold water).
All components are put in one container and poured with a marinade of salt, spices, vinegar and oil. The workpiece should be mixed and covered with a lid, leaving it to brew for at least an hour at room temperature.
Vegetables will release a lot of juice, with which the salad is laid out in a sterilized container.
The appetizer needs to be sterilized, and then rolled into jars.

Real jam

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

Ingredients:

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

Cooking method:

Prepare the fruits by peeling them. Cut the zucchini in half lengthwise. Remove the seeds and cut the flesh into thin sticks.
Place the pieces vertically in the jars.
Prepare the marinade by combining water with vinegar, salt, sugar, garlic slices. Fill them with vegetables and roll up the container.

With Korean seasoning for the winter

Habitual pickles can get bored during the cold half of the year, so many housewives try to make different ones. interesting blanks to diversify the diet of their relatives. Great option An unusual and easy-to-prepare snack is zucchini with Korean seasoning for the winter. They should be eaten with potatoes of any type of preparation, meat or fish dishes.

Ingredients:

vinegar - 1 tbsp.;
young carrot - ½ kg;
greenery;
sunflower oil - 1 tbsp.;
bell peppers - 5 pcs.;
onion - ½ kg;
garlic heads - 2 pcs.;
young zucchini - 3 kg;
Korean seasoning;
sugar - 1 tbsp.

Cooking method:

First, you should rub the vegetables on a special grater (except for garlic and onions).
After that, sugar and Korean seasoning are added to the ingredients.
The onion is cut into strips, the garlic is pressed through the press.
All products are combined in a bowl and poured with a marinade of oil, vinegar, salt, spices, herbs.
An hour later, the appetizer is laid out in a sterilized container and corked with lids.

The secrets of cooking zucchini in Korean

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

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

Video

Zucchini “settled” in Europe in the 16th century, at that time the plant was cultivated as an ornamental, but was soon tasted and unique taste fetus. Since then, an elongated variety of pumpkin has fallen in love with both ordinary housewives and eminent chefs, one of popular dishes- Korean-style zucchini - an original, easy-to-prepare snack that is distinguished by savory oriental notes. Salad can be enjoyed in fresh, or you can stock up on fragrant yummy for the winter.

spices - spices are introduced into the composition, giving the dish a tart taste, usually used: red and black pepper, coriander, basil, paprika, nutmeg, turmeric, however, often a mixture of aromatic additives is replaced by a ready-made seasoning for carrots in Korean, garlic, dill, parsley, cilantro will come in handy;
slicing technique - vegetables are chopped into narrow straws, it is best to use a Korean carrot grater, but if there is no device, you can get by with an ordinary grater or a sharp knife;
pickling - vegetables are soaked in a marinade based on vinegar and vegetable oil.

Coriander is an essential component of Korean-style marinated vegetables, the spice is part of the ready-made seasoning for Korean-style carrots

Sometimes it is proposed to cut zucchini into thin slices, and the rest of the vegetables into strips - this option is also appropriate.

Culinary Secrets

To make the appetizer “with a bang”, the housewives “with experience” recommend:

Choose the "correct" zucchini. Use young fruits, up to 20 cm long, with a shiny elastic skin of a light or greenish hue without damage and dents. If the skin of the vegetable is thin, you can not cut it when cooking.
For pickling, young fruits no longer than 20 cm are suitable.
Take odorless vegetable oil so that the aroma of the product does not interrupt the spices.
Vinegar use 6–9%.
Best to take natural vinegar, it gives not only sourness, but also participates in the flavor and aromatic composition of the snack
Before serving, let the salad stand in the refrigerator for 1-2 hours or longer to get a pronounced taste and aroma.
Marinate zucchini for at least one to two hours.

Korean-style marinated zucchini will appeal to the guardians of the figure. The calorie content of a vegetable is approximately 23 kcal per 100 g.

A selection of Korean zucchini recipes

Let's dwell on the most popular ways of preparing snacks.

Base

The traditional recipe can be modified to your taste by adding your favorite spices. Required:

zucchini, carrots, bell peppers - 2 fruits each;
garlic - 2 cloves;
vegetable oil - 5 tablespoons;
seasoning for carrots in Korean - 1.5 tablespoons;
vinegar - 2 tablespoons;
greens - a bunch;
salt and pepper to taste.

Cooking:

Video: classic pickled zucchini recipe

With soy sauce and sesame seeds

This fragrant dish can be submitted as cold appetizer or as a side dish for meat dishes, a salad is good and in combination with boiled potatoes. Required:

zucchini - 4 pieces;
bulb;
carrots - 3 fruits;
Bulgarian pepper - 2 pieces (red and yellow);
garlic - 4 cloves;
soy sauce, Sesame oil, sugar - a tablespoon;
sesame seed, red ground pepper, acetic acid - 2 teaspoons each;
black pepper to taste.

Take for the marinade natural sauce made by fermentation

Cooking:

Chop the zucchini into thin circles, put the workpiece in a deep bowl, salt and leave under oppression for 2 hours.
Divide the onion into thin half rings and sauté until browned in vegetable oil.
Cut the carrots and bell peppers into thin strips, chop the garlic.
Drain the juice that the zucchini has released and mix with the rest of the vegetables.
Add sesame oil, sugar and soy sauce, acetic acid, sesame seeds and ground red pepper, black pepper to taste.
Keep in the refrigerator for an hour or more.

With honey and roasted sesame

For a salad with an exotic spicy-sweet taste with tart notes roasted sesame necessary:

zucchini - 0.5 kg;
vegetable oil - 0.5 cups;
vinegar - 2 tablespoons;
soy sauce - a tablespoon;
honey - 2 teaspoons;
sesame seed - 2 tablespoons;
dill - a bunch;
spices to taste (red pepper, suneli hops, etc.).

Cooking:

Cut the zucchini into thin circles, add salt.
Mix vinegar with soy sauce, add honey, chopped garlic and spices as desired.
Drain the liquid from the zucchini and combine the vegetable with the filling.
Heat vegetable oil in a frying pan, pour sesame seeds into a bowl and fry the grains until a caramel shade.
Pour oil with sesame seeds into zucchini, mix in finely chopped dill, keep in the refrigerator for a couple of hours.

Dishes oriental cuisine often seasoned with sesame seeds, fragrant grains are a great company for zucchini

With mushrooms

A spicy appetizer with mushrooms perfectly harmonizes with grilled meat and hot kebabs. You will need:

zucchini - 700 g;
champignons - 200 g;
medium carrot;
garlic - 3 cloves;
vinegar and vegetable oil - 3-4 tablespoons each;
seasoning for carrots in Korean - 25 g;
sugar and salt to taste.

Cooking:

Cut the zucchini into thin strips, season with salt.
Chop the mushrooms into strips and boil for 5-7 minutes in salted water. Cool down.
Grind the carrots with a grater, process the garlic with a press.
Mix all products together with vinegar, oil, Korean carrot seasoning, salt and sugar.
Cover with a plate, press down and refrigerate for 3-4 hours or longer.

Mushrooms will give the zucchini their exquisite aroma

Option with boiled zucchini

The salad comes out especially tender if the zucchini is pre-boiled. Required:

young zucchini - 3 fruits;
bell peppers and carrots - 3 each;
onion - 2 pieces;
garlic - 4 cloves;
sugar - 50 g;
ground black pepper, salt, seasoning for carrots in Korean - a tablespoon;
vegetable oil and vinegar - 0.5 cups each.

Cooking:

Pour water over the zucchini without cutting or peeling off the skins.
Boil and cook for 10 minutes.
Throw the vegetable in a colander, cut into thin circles.
Chop carrots, sweet peppers, onions into a narrow strip, process the garlic with a press.
After mixing the vegetables, add sugar, salt, spices, vinegar and oil.
Cover with plastic wrap and refrigerate overnight. At room temperature, the pickling process is reduced to 7 hours.

The zucchini must be cooked whole and no more than 10 minutes.

"Korean" salad with zucchini for the winter

Saving a particle of summer for the winter is easy if you know a simple recipe. Required:

zucchini - 2.5 kg;
onions and carrots - 500 g each;
Bulgarian pepper - 5 fruits;
garlic - 150 g;
greens of dill, cilantro, parsley - in a bunch;
sugar, vinegar, vegetable oil - a glass;
salt - 2 tablespoons;
seasoning for carrots in Korean - 1.5 tablespoons.

Technology:

Prepare the marinade by combining oil, vinegar, sugar, salt and Korean carrot seasoning.
Grind a narrow strip of zucchini, carrots, onions, bell peppers.
Finely chop the greens, crush the garlic and mix into the mass.
Pour in the marinade, stir and leave for 3 hours.
Distribute by sterile jars, pouring into containers and marinade, sterilize the blanks in a water bath, roll up.

Can be stored at room temperature for 4-6 months.

Cilantro, parsley and dill are the "green combo" most commonly added to Korean pickled vegetables.

How to sterilize blanks

Sterilization of preserves in a water bath is carried out as follows:

Then roll up the jars and place the lids down on a pallet, insulate with a blanket and leave until the final cooling.

Video: Korean zucchini recipe for the winter

In the 90s, when I discovered Korean-style zucchini, in my city they were cooked and sold only a few Korean families. To enjoy this savory snack, I had to follow her through half the city, but it was worth it.

The tiny shop was filled with various, and at the time exotic, goodies. When you crossed the threshold, it was like walking into a Korean version of Willy Wonka's factory. What was not there - marinated seafood, meat, fish, mushrooms and, of course, all kinds of vegetables and roots. Among all this diversity, I especially fell in love with simple snack of marinated zucchini with garlic and herbs, and not only 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. I sometimes did this, but it’s still much more pleasant and tastier to cook this appetizer 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 cut zucchini in small pieces- about 1-2 centimeters.

Finely chop the dill and garlic.

Mix 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 a mixture of vinegar and oil. Mix well.

Set a small weight for the first few hours.

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

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

The marinade is very rich and aromatic. After a few hours in the marinade, the zucchini is saturated with the aroma and taste of spices, but remains crispy. In such a semi-marinated crispy state, we like them best.

Therefore, after several hours under oppression, I immediately remove the zucchini in the refrigerator. I insist, as a rule, no more than a day, and longer and there is nothing much to store. Zucchini disappear in the process of constant "sampling". Bon appetit!

Fans of spicy will certainly enjoy the recipe for marinated zucchini - Korean-style instant cooking

Recipe number 1.

For cooking quick marinated zucchini in Korean style, we

you will need:

Zucchini - 4 pcs., (take a medium size)
Sweet bell pepper, choose your own color, yellow or red - 1 pc.
Carrots - 3 pcs.
Garlic - 4 cloves
Onion - 1 pc.
Sesame seed - 2 teaspoons
Sesame oil - tablespoon
Soy sauce - tablespoon
Acetic acid - 2 teaspoons

Sugar - a tablespoon
Red hot pepper, ground - 2 teaspoons
Black pepper and salt.

How to cook:

Cut the zucchini into rings, salt and put in a bowl, leave for two hours, pressing down with oppression.
While the zucchini is infused, prepare the rest of the vegetables. Grate the carrots coarsely (if you bought a grater for cooking carrots in Korean, then it’s absolutely fine, use it). Cut the onion into rings and fry a little in a vegetable place, cut the bell pepper into strips.
Chop up the garlic too.
When the zucchini starts juice, drain it, add all the vegetables, stir,
so that they are evenly distributed and add all the other spices and seasonings. You can not add salt, then, if desired, add salt.
Stir well again and send to the refrigerator to marinate for about an hour, and then try. Decide that you are not ready, let it stand a little longer.

Recipe number 2.

With vegetables. Just a small change, but the taste is completely different, be sure to try it.

We will need:

Zucchini - 2 pcs. (take a medium size)
Onion - 2 pieces.
Carrot - 2 pcs.
Sugar - 2 tbsp. spoons
Bulgarian sweet pepper - 1 pc.
Soy sauce - 2 tablespoons
Sesame - 3 tablespoons
Sunflower oil - 2 tbsp. spoons
Paprika - 3 teaspoons
Garlic - 4 cloves
Vinegar - 50 ml.
Pepper and salt.
How to cook quick marinated zucchini in Korean according to this
recipe:

Cut large zucchini into half rings, small ones - just rings. As in the first recipe, add salt and leave to soak for an hour.
Grate the carrots, as in the first recipe, cut the sweet pepper and onion and fry a little in sunflower oil.
Drain the juice from the zucchini, mix them first with vegetables, adding finely chopped garlic. Then add all seasonings and spices.
The zucchini needs to sit in the fridge a little longer to soak and get the taste that we started all this because of. Usually enough
hours, maybe two at the most.

Recipe number 3

... from pre-boiled zucchini.

We will need:

Zucchini - 3 pcs. (take a medium size)
Onion - 2 pcs.
Sweet bell pepper - 3 pcs.
Carrots - 3 pcs.
Vegetable oil - half a glass
Table vinegar - half a glass
Garlic - 4 cloves
Sugar - 50 gr.
Seasoning in Korean - a tablespoon
Black pepper and some salt.

How to cook quick pickled Korean-style zucchini:

Boil the zucchini: you can boil them whole, or pre-cook them
slicing, it's crucial in this case does not play. The main thing is that they will become soft, it will take a little time. Drain the water and let the zucchini cool.
While the zucchini is cooling, chop the sweet pepper and onion into small strips, rub the carrots.
Mix everything, add spices, squeeze the garlic and leave to marinate.
In a day, the zucchini will be ready for the test, but if you put them in the refrigerator, pickling will happen much faster at room temperature, after 5 hours you can already try.