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

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

Korean zucchini - food preparation

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

Korean zucchini - best recipes

Recipe 1: Korean-style pickled zucchini

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

Ingredients:

2.5 kg of zucchini;
0.5 kg carrots;
0.5 kg onion;
5 large bell peppers;
150 gr. garlic;
greens in the form of dill, parsley, celery, cilantro.

for the marinade:

a glass of sugar;
cup 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 peppers and onions into strips.

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

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

Recipe 3: Korean zucchini marinated with vegetables

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

Ingredients:

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

Cooking method:

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

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

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

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

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

Recipe 4: Korean boiled zucchini

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

Ingredients:

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

Cooking method:

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

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

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

Good afternoon. The season of preparing for the winter begins, housewives begin to exchange successful recipes jams, compotes, salads. Today I want to introduce you to recipes for preparing zucchini in Korean. The peculiarity of this dish is that it is cheap and very tasty! To prepare it, we will need Korean seasonings, you can adjust their spiciness yourself, they are sold hot and not spicy.

I also want to note that you can preserve one part of the prepared salad and leave the other so that you can immediately eat it with the whole family. Just give the vegetables a little time to marinate.

The main ingredient of this dish is zucchini, which cannot be preserved without heat treatment. You can sterilize this vegetable directly in jars, or you can preserve it without sterilization. For the second method, you will need to prepare a warm blanket and wrap it around our jars of salad, but I will write about this in detail below.

By the way, they also turn out very tasty, the recipes are on my website.

This recipe differs from others in that tomato is added to the salad, this will give a slightly different flavor to this dish.
As a seasoning, I suggest adding coriander to the salad. They also go well with vegetables: rosemary, cumin, cloves, basil. Try it different variants: Divide the Korean zucchini into two bowls and seal them in different jars with different seasonings. Don't forget to sign on the lid so you know which option turned out tastier!

• Zucchini – 2 kg.
• Tomatoes – 1 kg.
• Onions – 2 pcs.
• Garlic – 2 heads
• Carrots – 700 g.
• Dill – 1 bunch
• Parsley – 1 bunch
• Vegetable oil – 200 ml.
• Sugar – 2 tbsp. spoons
• Salt – 1 tbsp. spoon
• Coriander – 1 teaspoon
• Black ground pepper– 1 teaspoon
• Seasoning for Korean carrots– 15 years
• Acetic acid 70% – 1 tablespoon
• Boiled water – 100 ml.

1. Cut the vegetables: zucchini into slices, onion into half rings, finely chop the greens.

2. Using a coarse grater, grate the peeled carrots and chop the garlic through a press.

3. Pour boiling water over the tomato, remove the skin and cut into large cubes. Mix all vegetables in one pan.

4. Add sugar, salt, all seasonings (coriander, black pepper, seasoning for Korean carrots), vegetable oil to the vegetables. Dilute vinegar in 100 ml. boiled water, pour into vegetables. Mix everything thoroughly.

5. Leave the salad for 1 hour so that the juice is released.

6. Sterilize the jars, put the zucchini in them, cover with a lid and start sterilizing the salad: place a small towel on the bottom of the pan, put the jars in the pan, pour cold water 2 cm below the lid.

7. Bring to a boil and leave to simmer over low heat for 20 minutes (if it’s a liter jar, then 30 minutes). After this, we tighten the jars with a key and set them to cool.

How to sterilize jars before canning

Before closing the salad, you must sterilize all the containers: both the jars and their lids too. Before this, of course, check everything for splinters, cracks and other defects, and wash thoroughly.

I want to offer you three simple ways container sterilization:

1. Steam using a saucepan: place a metal sieve or grill on a saucepan of water, place the jars on it upside down (put it in advance, when the water is not yet boiling). When the water boils, it will sterilize the container with steam. Steam the jars for at least 15 minutes, then place them on a clean cloth without turning them over.

2. In boiling water: this method is convenient if you need to sterilize several small jars at once that fit in large saucepan. To do this, pour cold water into the pan so that the container in it completely “drowns”, cover with a lid and wait for it to boil. After boiling, cook for 5 minutes. We carefully take it out so as not to get burned and place it upside down on a clean cloth.

3. In the oven: place the wet container in a cold oven at 160 degrees and heat until the drops on the glass evaporate.

Below you can see detailed video on how to sterilize jars before canning:

Preservation usually requires a marinade. Because zucchini is 90% water, we don't need to make it separately. It is enough to let the salad brew, or boil it a little, as this vegetable intensively releases juice, which is enough for the entire preservation. Just pour the liquid into the jars and close!

Recipe for cooking zucchini with Korean carrot seasoning

In this recipe, you can cut the zucchini into pieces of any shape convenient for you: half rings, quarter rings or, like me, cubes.

Please note that seasonings for Korean carrots vary in degree of spiciness. Take them from a trusted manufacturer because... The taste of this dish will largely depend on the quality of the seasoning.

From the amount of ingredients given in the recipe, we will get about three half liter jars. Let's start cooking.

To prepare we will need:

• Zucchini – 2 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Bell pepper (red to make the salad bright) – 1 pc.
• Garlic – 5-6 cloves
• Greens – 1 bunch
• Salt – 1 tbsp. spoon
• Sugar – 2 tbsp. spoons
• Seasoning for carrots in Korean (mine is not very spicy) - 1 tbsp. spoon
• Red pepper (hot) - to taste
• Vinegar – 5 tbsp. spoon
• Vegetable oil – 100 ml

1. Process the vegetables: wash them, peel them. Cut the zucchini into cubes. Three carrots on a special grater for Korean carrots (or you can use an electric grater).

2. Cut the onion into thin half rings, sweet pepper into quarter rings, chop the garlic on a fine grater (or through a press). Pour all the vegetables into a bowl and mix.

3. Make salad dressing: take one tablespoon of salt, two level spoons of sugar, a spoonful of Korean seasoning, a little red pepper, pour in five tablespoons of vinegar, 100 ml. vegetable oil, mix everything well.

4. Pour this mixture over the vegetables and mix thoroughly. To marinate the salad, leave it for 3 hours, stirring occasionally. The juice that appears in abundance during this time will become a marinade for the salad.

5. Sterilize jars (half liter) as described above in the article, then fill them with salad to the top, pour in the marinade, and cover with a lid.

6. The salad itself must also be sterilized; to do this, cover the bottom of the pan with a cloth, place jars of salad on it, pour water so that it does not reach 2 cm from the lids.

We put the pan with the preserved food on the fire, bring the water to a boil (make sure that the water does not get into the salad) and simmer over low heat for 15 minutes (if you have liter jars, then you need to boil for 20-25 minutes).

5. Let’s start rolling up the salad: take the jars out of the pan, but don’t lift the lids, but immediately close or roll them up. Turn the finished jars upside down and cool.

Delicious Korean-style zucchini for the winter without sterilization

Before you start canning, set aside a safe place where the hot jars of lettuce will sit under a thick blanket. This process will take approximately six hours. It’s convenient to leave the jars overnight and put them in the cupboard in the morning, so that by the time the family wakes up, there’s nothing in the kitchen in the way.

To prepare we will need:

• Zucchini – 3 kg.
• Carrots – 350 g.
• Garlic – 100 g.
• Parsley – 1 bunch
• Vegetable oil – 100 g.
• Sugar – 100 g.
• Vinegar 9% – 100 g.
• Salt – 50 g.
• Seasoning for Korean carrots – 100 g.

1. Peel the zucchini and remove the seeds. Grate the zucchini and carrots on a special grater. Chop the greens and garlic. Pour everything into a saucepan, add salt, sugar, vinegar, vegetable oil.

2. Place the pan with the vegetables on the fire, mix everything, bring to a boil and leave to simmer for 10-15 minutes over low heat, stirring gently.

3. Place the salad in sterilized liter jars and add the juice that has been released (zucchini releases a lot of liquid). Cover with a lid, roll up with a key, turn over with the lid down.

4. Cover with a warm blanket for 5-6 hours.

Video recipe for instant Korean zucchini

Dear readers, if your time is very valuable to you, I would like to offer you the option of preparing preparations for the winter with sterilization in the oven.

• Firstly, it is very fast, since you turn on the oven, put the jars in there and go about your business;
• Secondly, there will be no evaporation from water in the kitchen, as with the method of sterilizing jars in a pan of water.
• Zucchini according to this recipe will turn out very spicy. Therefore, for lovers of spicy foods, this dish will be an excellent appetizer for potatoes or other side dishes in the cold winter.

Take your notebooks and start watching the video, which shows in detail the process of preparing zucchini in Korean.

Bon appetit!

Instant Korean zucchini slices

For this recipe, you need to buy young zucchini, which does not yet have coarse seeds in the middle, since according to the recipe the vegetable is cut into slices. Another important point: cut the zucchini with a knife thicker, about 1 cm, because When sterilized they become soft. But if you want very soft preservation, then you can do it thinly. Everything is to your taste!

To prepare we will need:

• Zucchini – 2.5 kg.
• Carrots – 700 g.
• Onion – 500 g.
• Bell pepper – 500 g.
• Vegetable oil – 250 ml.
• Vinegar 9% – 150 ml.
• Garlic – 200 g.
• Salt 2 tbsp. spoons
• Sugar – 210 g.
• Korean seasoning – 20 g.

1. Peel the zucchini and cut into slices 1 cm thick. Chop the sweet pepper and onion into strips.

We chop the onion with a knife along the onion, then we will get strips; if we cut across the onion, then we will get half rings.

2. Grate the carrots on a special grater for Korean carrots, squeeze the garlic through a press.

3. Place all vegetables in a large bowl or pan. Pour sugar, salt, seasoning into them and pour in vinegar and vegetable oil. Mix everything thoroughly. Leave to marinate for 3 hours, cover with a lid. Stir occasionally.

4. Fill sterilized jars very tightly with salad and add marinade.

5. Cover the bottom of a large saucepan with cloth, place the jars there, pour water two fingers below the neck, put on the fire, and bring to a boil. Simmer over low heat for 20 minutes (for liter jars - half an hour).

6. Roll up the cans with a key.

7. Turn the jar upside down to make sure that the lid is tight and airtight.

So, we looked at 5 recipes for cooking zucchini in Korean. If you have canned enough and still have plenty of zucchini, you can make a lot of tasty and healthy dishes, which, alas, you can’t cook in winter. , vegetable stew, zucchini pancakes– all these goodies will not harm your figure and will fill you with summer vitamins.

Zucchini is a versatile vegetable. Without having its own pronounced taste, it serves as an excellent basis for cooking various conservation for the winter - salads, caviar and even jam. One of the most delicious, affordable and quick recipes for preparing food for future use is Korean-style canned zucchini. Long thin zucchini strips with vegetables and hot spices marinated in own juice, turn out crispy and juicy. I've tried several popular recipes Korean-style zucchini, which 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 a snack to your liking. I do not prepare canned food on an “industrial” scale, so you can safely increase the amount 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 presence of certain vegetables. I usually add carrots, bell peppers, onions, and greens in large quantities to the zucchini.
• If you use ready-made (store-bought) seasoning, pay attention to its components: except natural spices there shouldn't be anything. This can affect not only the taste of zucchini, but also the duration of their storage (preservation can ferment).
• The same goes for salt. Use only regular stone table salt. Neither iodized nor “extra” are suitable for preparing canned salads.
• Prepare Korean seasoning you can do it at home, knowing its composition. Usually black, hot red pepper, paprika, ground coriander, dried garlic, salt. 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 taste. It is better to put less spices at first, taste and add, if necessary.

For preservation in korean style Only young zucchini with juicy, dense pulp, without large seeds or mechanical damage, are suitable. I suggest you process old fruits into squash caviar and wrap it up for the winter - you’ll just lick your fingers, how delicious it is. I published the best, in my opinion, caviar recipes.

Instant recipe with onions and peppers, preparation for the winter

One of the fastest and most delicious Korean recipes zucchini salad. Its peculiarity is that the snack can be eaten immediately or rolled into jars for long-term storage. Canned food can be sterilized traditional way- in a large saucepan with water or in the oven.

Ingredients:

Basic:

For the marinade:

Yield: 2 liter (4 half liter) jars.

Method of preparation, quick recipe with photo:

Wash, peel, and grate carrots for Korean salads. Cut the washed and dried zucchini into thin strips or grate them 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 for the table, you can simply rinse the parsley or dill thoroughly. Chop clean greens. Place all prepared vegetables in a large bowl. To prepare the marinade, mix oil, vinegar, salt, and spices.
Pour the marinade into the zucchini and carrots. Mix the contents of the bowl with your hands, squeezing the salad 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 or rolled up for the winter. Place the zucchini in clean, dry jars - liter or half liter. Sterilize filled jars in a large saucepan of boiling water. Liter jars- for 20 minutes, half-liter - 15 minutes. Close the zucchini with screw caps or roll up with a key. Turn the jars over. If a leak does not appear within 10-15 minutes, put the canned food in its normal position and wrap it up. Store cooled zucchini.
Store in a cellar or pantry. The shelf life of the preserved product is 1 year.

We prepare Korean zucchini for the winter using a simple recipe, without sterilization

A delicious salad especially for those who do not like sterilization. Zucchini with vegetables are boiled in the marinade and placed in jars hot, so there is no need to additionally sterilize the container before storing. Despite the use of heat treatment, the vegetables remain crispy and are not deformed. Quantity and composition hot seasoning can be adjusted at your discretion.

Ingredients:

Yield: approximately 1 l

Step-by-step preparation with photos:

Grate the zucchini on a Korean grater. Chop the carrots in the same way. Place the grated vegetables into a large saucepan. Prepare the spice mixture. 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. Most have the same composition store-bought seasonings, excluding salt and granulated garlic. We will add these ingredients later during cooking, only the garlic will be fresh. Add seasoning.
Place sugar in a saucepan and required quantity salt. Pour in vinegar and oil. Chop the garlic and add to the zucchini. Stir the salad. Leave at room temperature for 3-6 hours. To stimulate the secretion of juice, you can apply pressure. After a few hours, add water to the pan. If little juice has formed, you will need a little more liquid. If there is enough, pour in literally a third to a half glass. Note: If your prepared Korean seasoning already contains salt, reduce the amount slightly when adding.
Stir and place the pan on the stove. Cook over medium heat for 15-20 minutes (after boiling), stirring. Place hot zucchini in jars washed with soda and dried. Seal with sterile caps. Turn the can over for 10 minutes to check for leaks. Cool under a thick cloth and hide until winter.
Zucchini turns out to be moderately spicy and salty, carrots give a piquant sweetness, and korean spices- appetizing aroma. The first sample can be taken immediately if a little salad does not fit into the jars.

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

The most delicious Korean zucchini with seasoning for Korean carrots

It is very quick and convenient to prepare such preservation. You just need to grate the vegetables, add seasoning and other marinade components, wait for the juice to release and place the vegetables in jars. It turns out very tasty despite the simplicity of the recipe.

What we will cook from:

Yield: 1 liter (2 half liter) jars.

Step-by-step photo recipe:

Wash and chop the zucchini into long thin strips on a special grater. Grind the washed, peeled carrots in the same way. Place vegetables in a deep bowl. Add sugar and salt.
Pour in the bite and oil. Add Korean seasoning and stir. Let the salad sit 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. Quite a lot of it will stand out, as you can see in the photo. To prepare for the winter, place the snack in washed and dried jars. Put them in cold oven, then heat it to 140-150 degrees. Sterilize half-liter jars with preservation for 15, and liter jars for 20 minutes from the moment the oven heats up.
Seal the zucchini with clean, dry lids. Cool upside down and hide.

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

Recipe for Korean zucchini in circles (semi-circles), without carrots, in tomato

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

Required ingredients:

*Depends on the salt content in the sauce and seasoning (if ready-made ones are used).

Yield: 1.5 l.

Cooking procedure:

Cut the zucchini into circles or halves of circles approximately 0.5-0.7 cm thick. Place them in a saucepan and add seasoning. IN tomato paste add salt and rock salt. Add a glass hot water, stir until smooth. When using ready-made tomato sauce There is no need to use water; it is also necessary to adjust the amount of added seasonings, salt and granulated sugar. Pour the tomato into the pan. The liquid should almost cover the vegetable pieces.
Grate the peeled garlic on a fine grater and place in a saucepan. Pour it in there table vinegar. Simmer over low heat for 25-30 minutes until soft. Place in sterile jars and seal. Store in a cool, dark place.
You can take a sample right away, but after brewing, the zucchini becomes much tastier.

A very worthy option canned snacks - zucchini in chili ketchup. They are prepared very well, and the result will impress you. Crispy zucchini sticks in tomato marinade goes well with potato dishes. Try it!

What a miracle this zucchini is - versatile 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. Variety of dishes from zucchini can be included as in the menu healthy food, for example, when fighting overweight; and on the amateur menu savory snacks. Interest in the most various recipes Cooking and storing zucchini for future use is increasing, as is the emergence of new ways to use 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 main component- red pepper, which gives a dish with zucchini a bright red color, pungency 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. Will need fresh herbs, fresh carrots, fresh onions 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 canned Korean zucchini as cold vegetable snack They will go well with any meat dish and will delight guests and household members with their unique and appetizing 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. Zucchini, washed and dried paper towel, grate on a special grater for carrots in Korean style, 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 given 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. Sterilized in a water bath glass jars with canned food as follows: after boiling water in a 0.5 liter jar - 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 Korean-style canned 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 like this great snack could be very useful for your table!

2. Homemade Korean pickled zucchini recipe

Opening a jar of something cooked in the winter in the summer vegetable salad, you're extending summer and extending your life by providing fiber and antioxidant support to your body, not to mention adding variety to your diet through cold vegetable snacks. family menu. 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;
• Red pepper ground powder- 2 teaspoons;
• granulated sugar - 1 tablespoon;
• ground black pepper - to taste;
• table salt - to taste.

By homemade 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 in vegetable oil until light golden brown.
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 marinated Korean-style zucchini steep in a cool place for at least 1 hour to serve as a spicy cold appetizer or as part of complex side dish, for example, with potatoes in any form.

3. A simple recipe for Korean zucchini with vegetables

In combination with onions, fried in vegetable oil with sweet peppers and other vegetables with spices, zucchini as the basis of a spicy 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.

By simple recipe Korean-style zucchini, marinated with vegetables, prepare 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 the drained and wrung out ingredients into a suitable container with a lid. sliced ​​zucchini, chopped garlic, fried onions and sweet peppers, put sesame seeds, all the recipe herbs and spices, pour in soy sauce, vinegar, sprinkle with salt, sugar, black pepper and red ground paprika- mix everything until the mass is even.

Close 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 for serving of 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.

Pickling process of this salad You can speed it up by leaving it to sit 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.

Korean zucchini - general principles and cooking methods

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

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

Korean zucchini - food preparation

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

Korean zucchini - the best recipes

Recipe 1: Korean-style pickled zucchini

Delicious, spicy and very aromatic salad, thanks to the large number of spices. Korean-style pickled zucchini can be an excellent cold appetizer or 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 tbsp. l. sesame oil;
1 tbsp. l. soy sauce;
2 tsp. sesame seeds;
2 tsp. acetic acid;
2 tsp. ground red pepper;
0.5 cups vegetable matter oils;
1 tbsp. l. Sahara;
salt and ground black pepper to taste.

Cooking method:

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

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

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

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

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

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

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

Ingredients:

2.5 kg of zucchini;
0.5 kg carrots;
0.5 kg onion;
5 large bell peppers;
150 gr. garlic;
greens in the form of dill, parsley, celery, cilantro.

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 peppers and onions into strips.

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

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

Recipe 3: Korean zucchini marinated with vegetables

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

Ingredients:

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

Cooking method:

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

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

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

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

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

Recipe 4: Korean boiled zucchini

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

Ingredients:

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

Cooking method:

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

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

Korean zucchini - useful tips experienced chefs

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