Delicious zucchini in Korean for the winter. Instant Korean Zucchini - The Best Spicy Snack Recipes

Good afternoon friends!

Korean-style zucchini is one of my favorite preparations for the winter. Specialty of the house Korean cuisine, which has become beloved and popular in our country, can be cooked at home.

A large selection of recipes and the versatility of cooking distinguishes this appetizer. She has a spicy and spicy 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 a plate. Just like, it's no coincidence that they are relatives.

Zucchini in Korean. The most delicious recipe with seasoning for the winter

Cook this Korean salad from zucchini for the winter at home will not be difficult. You just need to know the recipe and stock up necessary ingredients. An indispensable component of this delicious recipe is a wonderful Korean seasoning for carrots, which gives the dish a unique Korean flavor, spicy, burning 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

Cooking:

Vegetables for Korean-style zucchini salad are cut into large beautiful pieces and half rings. Such a cut will give us the whole flavor and color range of the finished dish.

Young and strong zucchini, washed well, dried and cut into thin half rings. We put them in a bowl and steeply salt, leave for 20 minutes.

Cut the tomatoes into quarters.

We chop the onion into half rings.

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

Chop the garlic into thin slices.

Cut a small bunch of fragrant cilantro. We prepare the salad without bell pepper, it simply was not at hand.

Wash the zucchini under running water, squeeze. We put all the components in a saucepan. Add salt, sugar, vegetable oil, seasoning and vinegar. Gently mix, preferably with your hands, so as not to crush the vegetables, and leave for 1.5 hours. During this time, they will give juice and soak in it. We put the pan on the fire, bring to a boil and simmer for 20 minutes.

Korean zucchini are ready to eat, but we want to save them for the winter. We put it in sterilized jars, close the lids and store in the refrigerator.

Try this method of cooking with seasoning, it will not let you down and enjoy your meal!

Korean-style marinated zucchini with carrots

According to the instant recipe, we chop all the vegetables on a special grater for Korean carrots. Using the most simple ingredients Let's cook a very tasty dish quickly.

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

Cooking:

We clean the zucchini from the skin, remove the seeds and rub it on a grater.

young juicy carrots also grind on a grater.

Onion cut into thin half rings.

Green hot peppers cut into thin rings, do not remove the seeds.

We put everything in a large basin.

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

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

Vegetables gave juice, soaked. Mix well again.

We lay them out in sterilized jars up to the neck, cover with lids and sterilize for 15 minutes. I took 500 gram jars. At the end of the time, roll up the lids, wrap with a blanket. The sterilization process continues until cool.

We store 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.

Zucchini in Korean, the most delicious recipe for the winter - you will lick your fingers

Ingredients:

• zucchini - 2.5 kg
• carrots - 700 gr.
• onion - 500 gr.
• Bulgarian 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 cooked according to this recipe with seasoning for the winter fly away first from the table, because it is very tasty, well, you just lick your fingers. Few things compare to them in winter.

Today we have prepared 4 wonderful recipes one dish. Choose the most suitable for you and cook super delicious zucchini in Korean. It turns out delicious, very tasty!

The season of preparations continues, wait for new recipes of Korean cuisine.

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

In this article, we offer delicious Korean zucchini recipes.

Zucchini is a fairly popular vegetable that housewives use to prepare various dishes. The main advantage of zucchini is the content in it of a large amount of vitamins and useful components, plus a low percentage of calories. As a result, zucchini is considered an indispensable dietary and medicinal product, since a large number of amazing dishes can be prepared from this vegetable. But even those people who do not adhere to a diet and simply love to eat something tasty every day can find a sea of ​​​​recipes containing zucchini.

For example, if you are a fan of spicy food, you should definitely try making Korean zucchini. When cooking Korean dishes, you will have to use spices, such as red pepper. Thanks to him, many korean food acquire a sharp aftertaste and a reddish tint. You also have to use other seasonings, spices, herbs during cooking. Choose them yourself, taking into account your own tastes.

How to cook spicy julienned zucchini in Korean style: a delicious quick recipe to eat right away

If you decide to cook such zucchini for the first time, then you will surely be surprised by it. After all, the dish is prepared quickly and easily. Choose the thickness of vegetables at your discretion. You can grate on an ordinary grater, or you can use a special grater. Thanks to her, the vegetables will turn out long and beautiful.

You can roll up this recipe for the winter by putting the salad in jars, closing it with lids and sterilizing it for about half an hour. For the salad stock up:

• Zucchini - 500 g
• Carrot - 200 g
• Garlic - 2 tooth.
• Vegetable oil - 2 tbsp.
• Sugar - 1.5 tbsp.
• Salt - 1 tsp
• Seasoning for Korean carrots - 1 tsp.
• Vinegar 9% - 2 tbsp.

Cooking process:

• Grate the zucchini. If the zucchini has a loose core and hard seeds, be sure to remove them.
• Grate carrots. Clean the onion. Wash, cut into half rings. Grate the garlic also on a special grater.
• Dress the salad, add spices and other ingredients.
• Mix the snack, tamp it down. Arrange in separate containers and put in a cool place.
• After 3 hours, you can try the salad.

How to cook Korean-style zucchini with honey and soy sauce slices: a delicious quick recipe to eat right away

Zucchini is an inexpensive and affordable vegetable. They make dishes that have a special piquancy, sophistication and originality. You can cook the following recipe quickly, spending a minimum of products. For the dish you should take:

• Zucchini - 2 pcs.
• Seasonings (coriander, ground hot pepper, herbs)
• Vegetable oil - 70 ml
• Honey - 1 tbsp.
• Vinegar - 1 tbsp.
• Soy sauce - to taste
• Garlic - 1 pc.

Cooking process:

• Slice the zucchini. Add seasonings, herbs to them.
• Prepare the sauce with the remaining ingredients.
• Stir the sauce, add to the zucchini.
• Serve after a couple of hours.

How to cook Korean-style zucchini slices with carrots and seasoning: a delicious quick recipe to eat right away

Of course, quick recipes for savory zucchini are enough. And you can easily choose own recipe". Many of them are added with classic sets of Korean spices. But you can choose your own set, taking into account your tastes.

In recipes, it is better to use young zucchini or zucchini. But, if you only have mature vegetables, just cut off the hard skin, remove the seeds.

Number of components for next recipe for approximately 6 servings. You will spend about 20 minutes for cooking.

Stock up:

• Zucchini - 2 pcs.
• Bulgarian pepper - 1 pc.
• Vinegar 9% - 1 tbsp.
• Currant leaves - 4 pcs.
• Vegetable oil - 1/2 tbsp.
• Greenery.
• Carrot - 2 pcs.
• Seasoning for Korean dishes - 1 pack.

Cooking process:

• Cut the pepper and zucchini into circles, grate the carrots. Finely chop the herbs and garlic.
• Place vegetables in a bowl, add spices, vinegar, oil. Also add currant leaves.
• Marinate the salad for about 30 minutes.

How to cook Korean-style zucchini with eggplant slices: a delicious quick recipe to eat right away

The recipe is simple and very tasty. You cannot find this on the internet. We hope that you will be able to see the bright and colorful colors present in this snack. Stock up for her:

• Zucchini - 2 pcs.
• Eggplant - 2 pcs.
• Carrot in Korean
• greenery
• Tomatoes - 2 pcs.
• Lettuce

Cooking process:

• Wash eggplant and zucchini, cut into long slices. Salt, leave to marinate for 15 minutes. Roast vegetables.
• Finely chop the greens, add to the carrots.
• Put the fried vegetable plates on a flat plate, put the filling on the edge. Roll up into a roll, secure with a toothpick. Decorate with salad.

How to make a Korean-style snack from zucchini with instant cubes: a delicious recipe to eat right away

In order for your dish to turn out delicious, choose only high-quality vegetables so that they are young and elastic. With these zucchini, you do not have to remove the skin. Stock up on the recipe:

• Young zucchini - 3 pcs.
• Carrot - 3 pcs.
• Garlic - 1 pc.
• Red pepper - 1 pc.
• Vinegar - 1/2 tbsp.
• Vegetable oil - 1/2 tbsp.
• Sugar - 50 g
• Seasoning for Korean carrots

Cooking process:

• Boil the zucchini for about 10 minutes. Cut into cubes. Grate the carrots, chop the garlic, chop the pepper.
• Combine the ingredients, add vinegar, spices, oil, vinegar.
• Put the finished snack in a cool place to infuse for about 7 hours.

How to make Korean-style zucchini salad with instant rings: a delicious recipe to eat right away

Quickly cooked spicy zucchini always amaze with their taste. AT this recipe You will need several types of vegetables, namely:

• Zucchini - 2 pcs.
• Bulgarian pepper - 1 pc.
• Carrot - 1 pc.
• Garlic - 2 tooth.
• Onion - 1 pc.
• Sesame - 1 tsp
• Soy sauce - 1 tsp
• Acetic acid - 1 tsp
• Vegetable oil - 1/2 tbsp.
• Sugar - 1 tsp
• Hot pepper - 1 tsp
• condiments

Cooking process:

• Cut the zucchini into rings, salt, pepper, add granulated sugar. Leave for 2 hours to marinate (preferably under oppression).
• Grate the carrot, cut the onion into half rings and fry it. Pepper cut into strips. Chop the garlic.
• After the zucchini give juice, remove it, add to the rest of the vegetables.
• You can add some salt to your meal.

After a couple of hours, serve the dish to the table. Bon appetit!

Video: Pickled zucchini. Quick pickling option

Zucchini in the garden grow and grow. Every day you cook some delicious dishes from them, fry pancakes for breakfast, and make preparations. Just recently brewed different ways. And they don't end there. And they are not going to end yet.

So let them grow! There are plenty more delicious preparations for the winter of them. And one of these, a delicious, aromatic appetizer or salad, as you like, is Korean zucchini. Recently, which has become very popular and loved for its taste qualities, for the relative ease of preparation, for "not capriciousness." Such a salad is well stored when harvesting it for the winter, and therefore it is considered as such.

Now they are very fond of blanks from the “lick your fingers” series, we have already prepared from this series and. And now we are preparing this delicious snack. And this salad is not called so by chance, it turns out it is simply the most delicious. Moreover, you can cook it in any known way, it always turns out delicious. Men just love it!

But I warn you right away about one feature of this salad. Cook a lot at once! Because it turns out to be so tasty that many simply don’t reach the jars - they eat it earlier! The fact is that vegetables are marinated for some time in a specially prepared marinade. And after the right time, the salad is completely ready to eat.

And you can first prepare a sample, a little bit. Try it, and then decide how many cans you want to prepare. And I give you a guarantee that everyone will like the salad. I haven't met anyone yet who doesn't like it.

So let's get cooking. This delicious salad for the winter we will cook from zucchini in two different ways.

Instant Korean Zucchini

We will need (for four 650 gram cans):

• zucchini - 1.6 kg
• carrots - 400 gr
• onion - 400 gr
• bell pepper - 3-4 pieces
• dill - 1 bunch
• garlic - small head

To prepare the marinade:

• vegetable oil - 120 ml (6 tablespoons)
• vinegar - 9% - 80 ml (5.5 tablespoons)
• sugar - 4 tbsp. spoons
• salt - 1 tbsp. a spoon
• ground black pepper - 0.5 tsp
• ground red pepper - 0.5 tsp
• coriander - 1.5 tsp
• paprika -1.5 tsp
• turmeric - 0.5 tsp

Cooking:

1. Wash and peel vegetables. If the zucchini is young, and it is these that are better to take for a salad, then they do not need to be cleaned. Their skin is young, tender and there is no need to throw it away. In addition, the salad will get a richer color.

2. Grate carrots and zucchini for Korean carrots. We try to rub in such a way that the resulting straw is long.

3. We clean the Bulgarian pepper from seeds, wash and dry it. Then we cut the same long thin strips.

4. Peel and chop the garlic either with a knife or with a garlic press.

5. Cut the onion into very small cubes, the smaller the better. Try to cut it with a side of no more than 3 mm.

6. Put all the ingredients in a bowl or large saucepan.

7. Add all the ingredients for the marinade. Since we cook according to a quick recipe, we won’t bother with them for a long time. Therefore, pour and pour immediately everything that is required according to the recipe.

The fact is that all spices can be pre-fried in oil for 5-7 seconds, so the spices will better open their flavor.

8. Mix the salad. In order not to damage the vegetables, mix them with your hands, gently passing the “vegetable straws” through your fingers. It is also easier to distribute all the spices evenly with your hands.

9. Leave for 2.5 hours, stirring occasionally. By that time, the vegetables will already be limp, let the juice flow, and they can be gently mixed with a long-handled spoon.

10. We lay out the workpiece in sterilized jars. How to sterilize them correctly, you can see

In each of them, be sure to add juice with marinade.

You don't need to spread the salad all the way to the top. During sterilization, it will heat up and extra juice will be released. So that it does not flow out much, leave a little space for it. Cover with scalded lids.

11. Put gauze or a piece of cloth in a large saucepan. Pour hot water, but not boiling water. We put the jars and add water so that it reaches her “shoulders”. We put the pan with jars on the fire.

12. As soon as the water boils, reduce the heat to medium. We sterilize 500 and 650 gram jars with salad for 40 minutes, liter jars for 50 minutes. During sterilization, adjust the fire so that the water boils, but does not boil.

Then we take out the jars with the help of special tongs, and twist the lids with the help of a seaming machine.

When you take the jars out of the pan, do it carefully. The lid should not open at this point. If it opens, air will get into the salad, and then you need to sterilize this jar for 15 minutes additionally so that the air comes out again.

13. Then we turn the jars of salad over, we no longer cover them. They have been heat treated for a long time. And wait for the jar to cool completely. Then we turn it over again, and put it in an accessible place for observation for two to three weeks.

Store jars in a cool place, away from heating appliances.

If during storage the lid is swollen on your jar, then such products should not be eaten!

Follow all the rules of preparation and sterilization, and then all your conservation will delight you all winter.

From this amount of products, I got four 650 gram cans. And there is very little left to try. The Korean style zucchini was delicious. Juicy, moderately spicy, sweet-sour-salty. The husband said that it was not enough, and asked to cook the same, but without preservation. Asked - ready! It's nice when people like what you cook!

And here is another recipe. Which, in principle, is not much different from the first, but there is one significant difference. It lies in the fact that we will add seasoning for Korean carrots to the marinade.

The most delicious recipe for the winter "Lick your fingers"

We will need (for 9-10 half-liter jars):

• zucchini - 3 kg
• onion - 0.6 kg
• carrots -0.6 kg
• bell pepper - 5 pieces
• dill - bunch

For marinade:

• seasoning for Korean carrots - 20 gr
• vinegar 9% - 1 cup
• oil - 200 ml (10 tablespoons)
• sugar - 1 cup
• salt - 2 tbsp. spoons
• garlic - 1 large head
• red hot pepper -0.5 tsp

Cooking:

1. Wash and clean vegetables. If the zucchini is young, then leave it in the peel.

2. Three carrots and zucchini on a grater for Korean carrots.

3. Cut the onion into very small cubes. Preferably with a side of no more than 3 mm.

4. Bulgarian pepper cut into long thin strips, comparable in size to previously chopped vegetables.

5. Grind the garlic.

6. Cooking the marinade. We heat the oil in a pan, but not to a boiling state, just warm it well. We put red pepper and seasoning for Korean carrots in it. Seasoning can be very spicy, and not very spicy. If you have it very spicy, you do not need to add additional red pepper.

See the information on the packaging. Weight may also vary. Seasoning can be in a package of 20 grams, and then we add it to the whole package, or maybe, like I have 15 grams. Then buy two packs. And report part of the second.

Fry them for 5-7 seconds. Immediately turn off the fire, and pour the oil with spices into a cold bowl. When frying, the taste of spices will be revealed to the maximum, and the appetizer will become simply divinely delicious.

7. When the oil has cooled, add to it all the ingredients for the marinade. Stir and let stand for 20 minutes so that the oil is saturated with all the flavors.

8. Pour the prepared marinade into the grated vegetables and mix. The smell in the kitchen is such that everyone in the house runs to it. Seeing beautiful salad They ask when we will eat. But this is still a long way off. Now we need our salad to infuse. And he insisted 2.5 hours.

During this time, stir it every 40 minutes. Be sure to stir so that the vegetables are evenly soaked. delicious marinade. And this must be done carefully so as not to damage the vegetables.

The appearance of any dish is no less important than its taste.

9. At the end of time, lay out the salad in sterilized jars, be sure to add marinade to each. It will continue its action, and every day the salad will infuse and become even tastier.

Do not forget to set aside some of the salad, so as not to wait for winter to come, but to enjoy it on the same day.

10. Banks do not need to be filled to the very top. During sterilization, which we will definitely do, the contents will heat up and boil, which means juice will be released. Therefore, so that it does not overflow strongly, we leave a small gap between the salad and the lid, which we previously scalded with boiling water, and now we cover the jar.

11. Cooking the pan, as in the previous recipe. We put jars in it, and sterilize for 40 minutes. I will not describe the sterilization process, since it is exactly the same as in the previous recipe.

12. Turn over the twisted cans and leave to cool completely.

There are many recipes on the Internet where the sterilization process takes 15-20 minutes. Maybe this is true, but only after the contents have boiled in the jar itself. From this point on, you need to pinpoint 15-20 minutes. We sterilize for 40 minutes because, first, the water boils, only after that the contents of the jar begin to warm up. After 20 minutes, the temperature inside the jar reaches 100 degrees, which is what is needed for sterilization. And 15-20 minutes for the final stage. So it turns out the same 40 minutes.

Today I shared with you two recipes of one dish. I hope that you will choose one of the recipes for yourself and cook delicious Korean-style zucchini according to it. Enjoy them raw and prepare for the winter to please yourself in the winter.

Cook and eat healthy!

Korean zucchini - general principles and cooking methods

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 of spicy dishes should definitely try Korean zucchini. In the preparation of 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 peppers and others.

Korean zucchini - best recipes

Recipe 1: Korean Pickled Zucchini

Delicious, spicy and very fragrant salad, thanks to a large number spices. Korean-style marinated zucchini can be wonderful cold snack or as a side dish for a meat dish.

Ingredients:

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.

Cooking method:

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 aroma will make any dish they serve with much more appetizing. Moreover, the preparation of this preservation does not require much hassle.

Ingredients:

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.

for the marinade:

a glass of sugar;
a glass of vegetable oil;
a glass of vinegar;
2 tbsp. l. salt;
spices for Korean carrots.

Cooking method:

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. To prepare it, zucchini is mixed with onions and bell peppers, sautéed on sunflower oil as well as other vegetables and spices.

Ingredients:

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.

Cooking method:

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 carrots on a special Korean grater(if not, you can just take a large grater), also lightly salt.

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 seed 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.

Ingredients:

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.

Cooking method:

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.

Korean zucchini - helpful tips experienced chefs

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

Zucchini is a versatile vegetable. Without its pronounced taste, it serves as an excellent basis for preparing various preservations for the winter - salads, caviar and even jam. One of the most delicious, affordable and quick recipes for preparations for the future is canned zucchini in Korean. Long thin zucchini strips with vegetables and hot spices are marinated in own juice turn out crispy and juicy. I tried several popular Korean-style zucchini recipes that can be “closed” for the winter. The results of their experiments, supplemented step by step photos I present to you. I'm sure you'll find an appetizer to your liking. I do not prepare preservation on an “industrial” scale, so you can safely increase the number of ingredients several times - I indicated the proportions of the products and the approximate yield of the dish.

Features of cooking zucchini in Korean

• The composition of the salad may vary depending on your taste preferences and the availability of certain vegetables. I usually add carrots, sweet peppers, onions, greens in large quantities to zucchini.
• If you use a ready-made (store-bought) seasoning, pay attention to its components: except for natural spices nothing should be. This can affect not only the taste of zucchini, but also the duration of their storage (preservation may ferment).
• The same goes for salt. Use only regular stone table salt. Neither iodized nor "extra" are suitable for making canned salads.
• You can cook Korean seasoning at home, knowing its composition. Usually black, hot red pepper, paprika, ground coriander, dried garlic, salt are added to it. It is better to use dry rather than liquid seasoning.
• To speed up the release of juice, cover the salad with a flat plate, and place a weight on top.
• The amount of seasoning must be adjusted to your liking. It is better to put less spices first, taste and, if necessary, add.

For preservation in the Korean style, only young zucchini with juicy, dense pulp, without large seeds and mechanical damage are suitable. I suggest you recycle old fruits into marrow caviar and spin it for the winter - well, just lick your fingers, how delicious. The best, in my opinion, caviar recipes I have published.

Instant recipe with onions and peppers, harvesting for the winter

One of the quickest and most delicious recipes for Korean zucchini salad. Its peculiarity lies in the fact that snacks can be eaten immediately or rolled into jars for long-term storage. Canned food can be sterilized traditional way- in a large pot of water or in the oven.

Ingredients:

Main:

For marinade:

Yield: 2 liter (4 half-liter) cans.

Cooking method, quick recipe with photo:

Wash the carrots, peel, grate for Korean salads. Cut the washed and dried zucchini into thin strips or grate too. Cut the onion into thin half rings. Cut the pepper into strips.
Finely chop the garlic with a knife. If you prepare Korean zucchini for the winter, soak the greens in cold water for a few hours. If you are preparing an appetizer immediately on the table, you can simply rinse parsley or dill thoroughly. Chop clean greens. Place all prepared vegetables in a large bowl. To prepare the marinade, mix oil, vinegar, salt, spices.
Pour the marinade over the zucchini with carrots. Stir the contents of the bowl with your hands, squeezing the lettuce a little so that it releases the juice faster. Cover the bowl and leave at room temperature for 1-2 hours. During this time, the vegetables will release quite a lot of juice, so no additional liquid is added when preserving the salad. Zucchini can be served at the table or rolled up for the winter. Arrange the zucchini in clean, dry jars - a liter or half a liter. Sterilize filled jars in a large pot of boiling water. Liter cans- within 20 minutes, half-liter - 15 minutes. Close the zucchini with screw caps or roll up with a key. Flip the banks. If a leak does not appear within 10-15 minutes, put the preservation in its normal position, wrap it up. Store cooled zucchini.
Store in a cellar or closet. Preservation shelf life - 1 year.

We prepare Korean-style zucchini for the winter according to a simple recipe, without sterilization

Delicious salad especially for those who do not like sterilization. Zucchini with vegetables are boiled in a marinade and laid out hot in jars, so it is not necessary to sterilize the container before laying it. Despite the use of heat treatment, the vegetables remain crisp and do not deform. Quantity and composition spicy seasoning can be adjusted to your liking.

Ingredients:

Yield: approx. 1 l

Step by step cooking with photo:

Grate zucchini on a Korean grater. Grind carrots the same way. Pour the grated vegetables into a large saucepan. Prepare the spice mix. In this recipe, I decided to add mustard as an experimental ingredient. It turned out delicious. You can take mustard seeds or mustard powder. Prepare the rest of the seasoning. I made it myself: I took sweet paprika, red and black peppers, coriander seeds. The composition is the same for most store-bought seasonings, with the exception of salt and granulated garlic. We will add these ingredients during cooking later, only the garlic will be fresh. Put in the seasoning.
Pour sugar into a bowl and right amount salt. Pour in the vinegar and oil. Chop the garlic, send to the zucchini. Stir the salad. Leave at room temperature for 3-6 hours. To stimulate the secretion of juice, you can put oppression. After a few hours, add water to the pot. If little juice has formed, a little more liquid will be required. If enough, pour in literally a third to a half glass. Note: If the finished Korean seasoning already contains salt, reduce the amount slightly when adding it.
Stir and put the pan on the stove. Cook over medium heat for 15-20 minutes (after boiling), stirring occasionally. Arrange hot zucchini in dried jars washed with soda. Seal with sterile caps. Flip the can for 10 minutes to check for leaks. Cool under a thick cloth, hide until winter.
Zucchini is moderately spicy and salty, carrots give a savory sweetness, and Korean spices give an appetizing aroma. The first sample can be taken immediately if a little lettuce does not fit in the jars.

Zucchini goes well with any marinade and always turns out crispy and fragrant. With two step by step recipes canned pickled zucchini I suggest you take a look.

The most delicious Korean-style zucchini with seasoning for Korean carrots

It is very quick and convenient to prepare such preservation. You only need to grate the vegetables, add seasoning and other components of the marinade, wait for the juice to separate and arrange the vegetables in jars. It turns out very tasty with all the simplicity of the recipe.

What will we cook from:

Yield: 1 liter (2 half-liter) cans.

Step by step photo recipe:

Wash and chop the zucchini into long thin strips on a special grater. Grind washed, peeled carrots in the same way. Place vegetables in a deep bowl. Pour in sugar and salt.
Pour in the bite and oil. Add Korean seasoning, stir. Let the salad stand at room temperature for 1-3 hours.
This quick recipe does not involve the use of hot marinade or brine. The main liquid is vegetable juice mixed with marinade. It will stand out quite a lot, as you can see in the photo. For harvesting for the winter, spread the appetizer in washed and dried jars. Put them in a cold oven, then preheat it to 140-150 degrees. Sterilize half-liter jars with preservation 15, and liter - 20 minutes from the moment the oven is heated.
Seal the zucchini with clean, dry lids. Cool upside down and hide.

You can also prepare and Korean carrot . This is very convenient: in the winter I opened a jar of orange salad and immediately put it on the table. No need to wait until the carrots are properly marinated and infused. I described proven cooking methods in this one.

Korean zucchini recipe in circles (semicircles), without carrots, in tomato

Tomato is rarely added to traditional Korean dishes, but in some cases, recipes with it turn out to be successful and unexpectedly tasty. I often cook with the addition of tomato paste, and so I decided to try to prepare zucchini in a similar marinade. I am completely satisfied with the experiment, so I share this cooking method with you.

Required Ingredients:

*Depends on the salt content of the sauce and seasoning (if used).

Yield: 1.5 l.

Cooking order:

Cut the zucchini into circles or halves of circles about 0.5-0.7 cm thick. Put them in a saucepan, add seasoning. AT tomato paste add salt and rock salt. Add a glass of hot water, stir until smooth. When using ready tomato sauce water does not need to be used, it is also necessary to adjust the amount of seasonings, salt and granulated sugar added. Pour the tomato into a saucepan. The liquid should almost cover the vegetable pieces.
Grate the peeled garlic on a fine grater, transfer to a saucepan. Pour it in there table vinegar. Cook over low heat for 25-30 minutes until soft. Arrange in sterile jars and roll up. Store in a cool, dark place.
You can take a sample right away, but, having insisted, zucchini become much tastier.

Very decent canned snack option - zucchini in chili ketchup. They are preparing very well, and the result will impress you. Crispy zucchini sticks in a tomato marinade go well with potato dishes. Try it!