Korean zucchini salad for the winter. Instant Korean zucchini - the best recipes for a savory snack Korean winter zucchini salad

Not many people today know about the benefits of zucchini; it is a dietary product with a low calorie content, but at the same time rich in vitamins B and C, as well as microelements. This simple vegetable has long been loved, and canned zucchini can be seen in any pantry. How to prepare Korean zucchini for the winter without sterilization you will find out below.

Zucchini for the winter: features of preparation

This vegetable cannot be stored for a long time, so many people try to prepare zucchini twists according to different recipes.

You can cook a lot from this seemingly simple vegetable:

Korean winter zucchini is a popular spicy appetizer on tables.

The main feature of preserved zucchini is preliminary heat treatment. Otherwise, you won’t be able to cook zucchini the Korean way.

During the heat treatment of vegetables, the amount of vitamins and beneficial elements decreases, so you can reduce this harm and prepare a twist by sterilizing the zucchini directly in a glass jar.

The method of closed sterilization and the use of natural preservatives make it possible to preserve maximum benefits for the body, while the taste remains at a high level, and the durability of the seams increases.

So, let's look at a couple of simple recipes.

Step-by-step recipe for Korean zucchini for the winter without sterilization

This piquant and slightly spicy salad will instantly become your favorite among preserves, and this appetizer is quite simple to prepare.

Prescription information:

You must wash thoroughly first.
For this recipe, it is better to use young zucchini.
This recipe uses a marinade to keep the vegetables soft and tender.

Ingredients

Cooking method

3 kg of young zucchini;
600 g onions;
600 g carrots;
1 kg of sweet pepper (preferably red);
garlic - 150-200 g;
fresh greens.

To prepare the marinade:

a glass of vegetable oil and sugar;
150 ml 9% table vinegar;
salt 2.5 tbsp. l.;
Korean carrot seasoning 3 tbsp. l.

Rinse the vegetables thoroughly under running water, peel the carrots from the top layer, then cut them into thin strips or use a special grater for Korean salads.
peel and cut into half rings.
Remove the core from the bell pepper and rinse it. You need to cut into thin strips.
This salad can be spiced up. Chop it with a knife. Control the quantity yourself; if you want a spicy salad, add more.
Place the greens in cold water for an hour or two. Then dry and finely chop. Mix everything well in a deep bowl.
It's time for the marinade: mix all the ingredients according to the recipe, pour the fragrant mixture into the chopped vegetables, mix everything well. Let the salad brew for several hours; the vegetables should release their juice.
Take care in advance and sterilize the jars in which you place the zucchini salad. Roll up the jars with lids and turn them upside down, wrap them in a warm blanket, leaving them to cool completely.

Video recipe: Korean marinated zucchini for the winter

Korean winter zucchini - a simple recipe without sterilization

Fans of “hot” dishes will like the following.

Ingredients

Cooking method

1.5 kg zucchini;
250 g of onions and carrots;
1-2 tsp. chili powder;
1⁄2 cup granulated sugar;
1⁄2 cup vegetable oil;
75 ml acetic acid 9%;
1 tbsp. l. sea salt;
1 tsp each ground coriander, granulated garlic, basil.

A quick way to make a couple of jars of delicious salad:

Cut the zucchini into slices.
Use a grater to grate the carrots.
cut into slices.
Everything goes into a container.

This recipe does not include Korean carrot seasoning; it’s easy to make yourself:

Just mix the remaining spices, oil and vinegar.
The finished marinade is poured over the vegetables and placed in the refrigerator for three to four hours.
After which you can put the zucchini salad into jars and roll up.

Korean spicy zucchini salad

Korean zucchini for the winter - a very tasty recipe

This incomparable appetizer is prepared as follows.

Ingredients

Cooking method

1 kg zucchini;
0.5 kg carrots;
2-3 medium sized onions;
0.5 cups each of granulated sugar, vegetable oil and table vinegar;
add ground coriander and pepper if desired.

Using a grater, grate the carrots and zucchini.
Cut the onion into half rings.
Mix sugar, vinegar and oil in a separate container, adding coriander and pepper.
You can make zucchini with herbs (any you like) using this recipe.
Stir everything thoroughly and let the vegetables release their juice.
Well, then according to plan, we distribute it among the jars and screw it up.
The juicy zucchini salad is ready, you'll lick your fingers!

Video recipe: Korean zucchini salad

Variations of Korean zucchini recipes for the winter

Any housewife strives to diversify winter preparations with various recipes. We offer several variations of Korean zucchini recipes for the winter.

Many people cannot tolerate onions in any form; there is a separate recipe for them.

Ingredients	Cooking method
zucchini, red bell pepper, carrots - 2 pieces each; fresh or other greens; 4 cloves of garlic; sunflower oil 5 tbsp. l.; 2 tbsp. l. vinegar; seasoning for Korean dishes; salt and paprika to taste.	Zucchini is grated for Korean salads. The pepper is cut into small strips. The garlic is chopped with a knife. Everything comes together in a saucepan. Chopped herbs, vegetable oil, vinegar are also added here and seasoned with spices. Bring the vegetable mixture to a boil over low heat and simmer slightly. Place the zucchini salad in sterilized jars and seal.

Korean zucchini without onions with spaghetti garnish

Korean zucchini without carrots

Zucchini takes pride of place in this recipe.

Ingredients	Cooking method
Young zucchini – 1 kg; 75 ml of aromatic unrefined oil; 1 tbsp. mustard powder; head of garlic; ground paprika and cumin 1⁄2 tsp each; 65 ml vinegar; 3-4 tbsp. l. Sahara; a bunch of greenery.	Wash the zucchini and cut into slices. In a separate container, mix the remaining ingredients according to the recipe until all the spices are dissolved. Pour the resulting brine over the vegetables and leave in the refrigerator or on the balcony for 8-10 hours. After a while, the salad will release juice and can be rolled into jars, which do not forget to sterilize in boiling water.

Recipe for winter preparation of Korean-style zucchini with tomatoes

Ingredients

Cooking method

3 kg of fresh small zucchini and ripe tomatoes;
5 large carrots;
Bell pepper 2 pieces;
2 medium sized onions;
250 ml sunflower oil;
6 pcs. allspice and peas;
4 tbsp. l. Sahara;
2 tbsp. salt;
1.5 tbsp. l. acetic acid.

Wash all the vegetables, cut the tomatoes into 8 parts and place in a bowl.
The onion is cut into half rings and fried in oil.
It is better to peel the zucchini and cut it into small cubes.
Place in a saucepan, add a small amount of water and cook for a quarter of an hour.
Grate the carrots, pour them into a preheated frying pan, add garlic and simmer for about 20-25 minutes over low heat.
Once cooked, pour everything into the pan with the zucchini.
The sweet pepper is cut into half rings and also stewed in a frying pan until the pepper becomes soft.
Then we transfer it again to the already cooked vegetables.
Now we send the vegetable mixture to cook for 30 minutes, after which we season with spices, salt, pepper and leave to cook for another 10 minutes.
When hot, place the ready-to-eat salad into jars and roll up.
A delicious zucchini appetizer is ready!

Video recipe: Korean zucchini with tomatoes

Recipe for winter preparation of Korean-style zucchini with mustard

Mustard will help add a spicy twist and unusual taste to Korean-style zucchini.

Ingredients

Cooking method

1 kg of young zucchini;
200 g carrots;
8 cloves of garlic;
40 ml mustard;
a couple of spoons of sugar;
a spoonful of salt;
40 ml vinegar;
50 ml refined oil;
110 l of purified water;
3 tsp. mustard seeds.

Wash all vegetables thoroughly.
The zucchini is finely chopped into small cubes.
The carrots are grated on a coarse grater.
Place everything in a saucepan and mix.
Pepper, salt and sugar everything, add mustard seeds and garlic.
Dilute the sultry mustard in water and also add to the vegetable mixture.
Pour oil over everything and mix thoroughly again.
Place the pan on the stove and bring to a boil.
Remove from heat and add vinegar, stir again.
While the salad is still hot, put it in jars and seal tightly.

Secrets of preparing zucchini for the winter

Canning zucchini does not take much time from housewives, it is done quickly and does not require any special culinary skills. To this end It’s better to choose young fruits, they have a thin and soft peel that is not noticeable when preserved. If you are preparing a salad from older zucchini, it is better to peel the skin and remove the seeds.

There are no special secrets in the recipe for zucchini twists; this vegetable can be preserved with anything.

Its taste is best emphasized by:

pepper;
carrot.

And garlic, paprika and other spices give it a special aroma and taste. Depending on your taste preferences, any recipe can be changed.

Heh from zucchini for the winter

The popular Korean salad turns out to be the most tender, because all the pieces of vegetables are rolled in a fragrant and spicy marinade. The dish is so appetizing that it will not leave anyone indifferent.

Ingredients

Cooking method

small zucchini 1 kg;
1-2 carrots;
one red bell pepper;
3-4 cloves of garlic;
150 g refined oil;
dried cilantro, paprika, Lotus seasoning 1 tsp each;
sugar and salt, a teaspoon;
, cilantro, parsley optional.

Washed zucchini is cut into rings and placed in a bowl or pan.
Pour boiling water over and leave for 2-3 minutes.
Then the water is drained, and the zucchini is placed in a colander.
Peeled carrots are chopped on a grater with a Korean carrot attachment.
Onions and peppers are cut into half rings.
All vegetables are mixed.
Chopped greens are also added there.
To prepare the marinade, finely chop the garlic or press it in a press.
Mix: vinegar, Lotus seasoning, cilantro, salt, sugar and chopped garlic.
Everything is mixed well and added to the vegetables.
Add vegetable oil and mix.

Every vegetable has its time. The long-awaited “zucchini” time has arrived. This affordable and tasty vegetable has long been one of the most popular vegetables in Russia.

Zucchini dishes are extremely easy to prepare. Our housewives do not miss the opportunity to prepare this vegetable during the season and for the winter: they pickle it, preserve it, prepare various salads from zucchini with the addition of all kinds of vegetables. Prepared winter squash in Korean style, a wonderful dish using herbs and spices, has an original taste. There are quite a lot of options for preparing them, each of which has its own “zest”. But in any case, it should be noted that even a novice housewife can do this dish.

A few tips needed to prepare the right Korean zucchini salad for the winter. First of all, use only young and strong vegetables for cooking. There is no need to peel them, but should be cut according to the recipe: into circles or strips. Cut other vegetables present in this salad (sweet peppers, carrots, onions and others) in a similar way. It is convenient to use a grater for Korean carrots, which is why this salad got its name. Cooking winter zucchini in Korean, be sure to let them steep in the marinade, because only in this case will the dish be filled with that unique taste and aroma for which we love Korean dishes so much. 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.

Winter zucchini in Korean

Ingredients:
2.5 kg of young zucchini,
500 g carrots,
500 g onions,
5 sweet peppers,
150 g garlic,
greens (parsley, celery, dill, cilantro) - to taste.
For the marinade:
1 stack Sahara,
1 stack vegetable oil,
2 tbsp. salt,
150 ml 9% vinegar,
spices for Korean carrots.

Preparation:
Grate the zucchini and carrots on a Korean carrot grater, cut the onion and pepper into thin strips. Chop the herbs and garlic, combine with vegetables and pour in the pre-prepared marinade. Mix the vegetables thoroughly and let them brew for 3 hours. When the vegetable mass is marinated, place it in jars along with the marinade and sterilize: 0.5 liter jars - 15 minutes, 1 liter jars - 30 minutes. Then roll up the lids and when your jars have cooled, move them to storage.

Pyongyang-style zucchini

Ingredients:
2-3 medium sized zucchini,
3-4 cloves of garlic,
½ cup vegetable oil,
½ cup 6% vinegar,
ground red or black pepper, salt to taste.

Preparation:
Grate the zucchini on a Korean carrot grater, add salt and pepper to taste, pour in vinegar and stir. Let the mixture stand for 15-20 minutes. Chop the garlic and place on top of the zucchini. Pour the zucchini with calcined vegetable oil, stir, place in sterilized jars and seal tightly with screw caps. Store in a cool place.

Korean zucchini for the winter (recipe No. 2)

Ingredients:
3 kg zucchini,
3 sweet peppers,
100 g garlic,
1 liter of Krasnodar tomato sauce,
250 g chili sauce,
1 stack vegetable oil,
1 stack Sahara,
2 tbsp. salt,
2 tsp ground black pepper,
2 tbsp. 70% vinegar.

Preparation:
Grate the zucchini on a Korean carrot grater, cut the bell pepper into strips and mix with the zucchini. Add Krasnodar sauce and chili sauce, ground black pepper, vegetable oil, sugar and salt to the vegetables. Cook for 15 minutes. Then add chopped garlic and vinegar and cook for another 5-7 minutes. Place the hot mass into sterilized jars and seal.

Korean marinated zucchini

Ingredients:
4 medium sized zucchini
3 carrots,
1 onion,
4 cloves of garlic,
1 yellow and 1 red bell pepper,
1 tbsp. sesame oil,
1 tbsp. soy sauce,
2 tsp sesame seeds,
1 tbsp. Sahara,
½ cup vegetable oil,
2 tsp ground red pepper,
2 tsp 70% vinegar,
ground black pepper - to taste.

Preparation:
Wash the zucchini, cut into thin slices, lightly salt and put under a press for a couple of hours. Cut the onion into thin half rings and lightly fry, grate the carrots on a Korean grater, cut the pepper into thin strips. Drain any excess juice from the zucchini k, mix with chopped garlic, pepper, onion and carrots. Mix the vegetable mixture thoroughly, add acetic acid and all other ingredients, mix again, add a little salt, place in sterilized jars and roll up.

Korean-style zucchini (recipe No. 3)

Ingredients:
1 kg zucchini,
3 onions,
1 bunch of dill,
2 cloves of garlic,
1 tsp Sahara,
½ tsp. salt,
50 ml vegetable oil,
1 tbsp. 9% vinegar.

Preparation:
Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), and the onion into thin half rings. Place the vegetables in a saucepan, pour in the vegetable oil, add sugar and salt. Place the pan over medium heat for 5 minutes. The zucchini and onions should become translucent. While they are cooking, chop the dill and cut the garlic into thin slices. As soon as the zucchini and onions become transparent, add dill and garlic to the pan, stir and leave on the stove for another 2-3 minutes. Then remove the pan from the heat, pour the contents into jars, sterilize them for 10 minutes, and then immediately roll them up.

Korean-style zucchini (recipe No. 4)

Ingredients:
2-2.5 kg of zucchini,
500 g Korean carrots,
500 g onions,
2-3 cloves of garlic,
salt and ground black pepper - to taste.
For the marinade:
1 stack vegetable oil,
1 stack Sahara,
1 stack table vinegar,
2 tbsp. salt.

Preparation:
Cut the zucchini into thin slices or grate it using a Korean carrot grater. Cut the onion into half rings or strips and add it along with the Korean carrots to the zucchini. Then add chopped garlic, salt and pepper to the vegetables to taste. Place the resulting mixture in a saucepan, pour in the marinade and let it sit for 3-4 hours in the refrigerator. Then distribute the vegetable mass along with the marinade into 0.5 liter jars and sterilize for 20 minutes. Roll up and store in a cool, dark place.

Korean-style zucchini (recipe No. 5)

Ingredients:
2 kg zucchini,
1 kg carrots,
500 g onions.
For the marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.

Preparation:
Grate the zucchini and carrots on a Korean grater. Cut the onion into half rings. For the marinade, mix vegetable oil, vinegar, sugar, pepper and coriander. Pour this marinade over the vegetables, mix well and leave for 2 hours. Then place the salad in jars, compact it well and sterilize 0.5 liter jars for 15 minutes, roll up, turn over and leave in a warm place for a day. Then move the jars of salad to a cool place for storage.

Korean zucchini for the winter (method No. 6)

Ingredients:
3 medium sized zucchini squash
2 chili peppers,
3 cm ginger root,
120 ml rice or apple cider vinegar,
2 tbsp. Sahara,
1 tbsp. salt,
½ tsp. red pepper,
½ cup water.

Preparation:
Wash the zucchini, cut off the stems, cut into medium-sized circles. Place them in an enamel container in which the zucchini will marinate. Peel and finely chop the ginger. Wash the chili pepper, cut it, remove the seeds and cut into small pieces. Pour water and vinegar into a separate pan, add ginger, chili pepper, sugar, salt and stir. Bring the mixture to a boil and cook for 2 minutes. Remove from heat, pepper, stir and leave for 5 minutes. Pour the hot marinade into the pan with the zucchini, stir and leave for 1 hour, stirring occasionally. When the time is up, transfer the salad to sterilized jars, cover with nylon lids and store in a cool place.

Agree, such Korean winter zucchini will appeal not only to zucchini lovers, but also to everyone who is a fan of spicy Korean salads.

Happy preparations!

Larisa Shuftaykina

Korean zucchini for the winter (6 recipes)!

Winter zucchini in Korean

Every vegetable has its time. The long-awaited “zucchini” time has arrived. This affordable and tasty vegetable has long been one of the most popular vegetables in Russia.

Winter zucchini in Korean

Ingredients:
2.5 kg of young zucchini,
500 g carrots,
500 g onions,
5 sweet peppers,
150 g garlic,
greens (parsley, celery, dill, cilantro) - to taste.
For the marinade:
1 stack Sahara,

2 tbsp. salt,
150 ml 9% vinegar,
spices for Korean carrots.

Pyongyang-style zucchini

Ingredients:
2-3 medium sized zucchini,
3-4 cloves of garlic,

½ cup 6% vinegar,
ground red or black pepper, salt to taste.

Korean zucchini for the winter (recipe No. 2)

Korean marinated zucchini

Korean-style zucchini (recipe No. 3)

Ingredients:
1 kg zucchini,
3 onions,
1 bunch of dill,
2 cloves of garlic,
1 tsp Sahara,
½ tsp. salt,
50 ml vegetable oil,
1 tbsp. 9% vinegar.

Korean-style zucchini (recipe No. 4)

Preparation:
Cut the zucchini into thin slices or grate it using a Korean carrot grater. Cut the onion into half rings or strips and add it along with the Korean carrots to the zucchini. Then add chopped garlic, salt and pepper to the vegetables to taste. Transfer the resulting mixture into a saucepan, pour in the marinade and let it brew for 3-4 hours in the refrigerator. Then distribute the vegetable mass along with the marinade into 0.5 liter jars and sterilize for 20 minutes. Roll up and store in a cool, dark place.

Korean-style zucchini (recipe No. 5)

Ingredients:
2 kg zucchini,
1 kg carrots,
500 g onions.
For the marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.

Korean zucchini for the winter (method No. 6)

Ingredients:
3 medium sized zucchini squash
2 chili peppers,
3 cm ginger root,
120 ml rice or apple cider vinegar,
2 tbsp. Sahara,
1 tbsp. salt,
½ tsp. red pepper,
½ cup water.

Agree, such Korean winter zucchini will appeal not only to zucchini lovers, but also to everyone who is a fan of spicy Korean salads.

Happy preparations!Larisa Shuftaykina

Every vegetable has its time. The long-awaited “zucchini” time has arrived. This affordable and tasty vegetable has long been one of the most popular vegetables in Russia.

Winter zucchini in Korean

Ingredients:
2.5 kg of young zucchini,
500 g carrots,
500 g onions,
5 sweet peppers,
150 g garlic,
greens (parsley, celery, dill, cilantro) - to taste.
For the marinade:
1 stack Sahara,

2 tbsp. salt,
150 ml 9% vinegar,
spices for Korean carrots.

Pyongyang-style zucchini

Ingredients:
2-3 medium sized zucchini,
3-4 cloves of garlic,

½ cup 6% vinegar,
ground red or black pepper, salt to taste.

Korean zucchini for the winter (recipe No. 2)

Korean marinated zucchini

Korean-style zucchini (recipe No. 3)

Ingredients:
1 kg zucchini,
3 onions,
1 bunch of dill,
2 cloves of garlic,
1 tsp Sahara,
½ tsp. salt,
50 ml vegetable oil,
1 tbsp. 9% vinegar.

Korean-style zucchini (recipe No. 4)

Preparation:
Cut the zucchini into thin slices or grate it using a Korean carrot grater. Cut the onion into half rings or strips and add it along with the Korean carrots to the zucchini. Then add chopped garlic, salt and pepper to the vegetables to taste. Transfer the resulting mixture into a saucepan, pour in the marinade and let it brew for 3-4 hours in the refrigerator. Then distribute the vegetable mass along with the marinade into 0.5 liter jars and sterilize for 20 minutes. Roll up and store in a cool, dark place.

Korean-style zucchini (recipe No. 5)

Ingredients:
2 kg zucchini,
1 kg carrots,
500 g onions.
For the marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.

Korean zucchini for the winter (method No. 6)

Ingredients:
3 medium sized zucchini squash
2 chili peppers,
3 cm ginger root,
120 ml rice or apple cider vinegar,
2 tbsp. Sahara,
1 tbsp. salt,
½ tsp. red pepper,
½ cup water.

Agree, such Korean winter zucchini will appeal not only to zucchini lovers, but also to everyone who is a fan of spicy Korean salads.

Happy preparations!Larisa Shuftaykina

Korean quick-cooking zucchini will definitely appeal to lovers of spicy snacks. They turn out tasty and aromatic, go well with fatty foods, especially meat. In addition to zucchini, carrots, bell peppers and herbs are often used in such dishes.

How to cook zucchini in Korean?

Instant Korean zucchini – the recipe is simple and accessible to everyone. And for everything to turn out quickly, tasty and without hassle, the recommendations for choosing the starting product and the preparation itself, presented below, will help.

It is better to choose young zucchini with unripe seeds.
If the skin is thin, then you don’t have to cut it off. If not, then it is better to clean the product.
The thinner the zucchini is sliced, the sooner they will marinate.

Instant Korean zucchini slices with the addition of carrots can be either very spicy or moderate. You can adjust the degree of spiciness yourself by adding more or less chili pepper. To make the pickling process go faster, you can put pressure on the zucchini.

Ingredients:

zucchini, carrots - 1 pc.;
garlic – 3 cloves;
hot chili pepper – 1 pc.;
vinegar, sugar - 1 tbsp. spoon;
dill;
salt.

Preparation

Zucchini is cut into circles 3 mm thick.
Dip them in boiling water for 3 minutes and drain in a colander.
Peeled carrots are passed through a Korean vegetable grater.
Mix zucchini with carrots, add garlic, chopped chili pepper and chopped dill.
All this is salted, sugar is added, vinegar and oil are added and kneaded.
Place Korean quick-cooking zucchini and carrots in the cold for 1 hour.

An excellent addition to boiled potatoes will be a Korean-style zucchini salad prepared according to this recipe. To make the dish look more interesting on the table, it is better to choose red bell peppers. Depending on the desired spiciness, the seasoning can be used hot or mild.

Ingredients:

zucchini, carrots, onion, bell pepper - 1 pc.;
spices for carrots in Korean - ½ tsp;
vinegar – 20 ml;
granulated sugar – 1 teaspoon;
oil – 50 ml;
salt.

Preparation

Grate zucchini and carrots.
Chop the onion and pepper into strips.
Vegetables are sprinkled with spices, vinegar, oil are added, salted and sugared.
Stir all this, cover with film and put in the cold for 40 minutes.

An excellent Korean-style zucchini appetizer from this recipe will be at home at any feast, because it is an excellent addition to any meat and alcoholic beverages. It is most convenient to cut the zucchini into thin layers using a vegetable cutter. If desired, the dish can be supplemented with other herbs - cilantro and parsley.

Ingredients:

zucchini – 2 kg;
garlic – 1 head;
vinegar 6% - 60 ml;
sugar – 30 g;
dill – 1 bunch;
odorless oil – 100 ml;
salt.

Preparation

Zucchini is cut into thin strips.
Garlic and dill are finely chopped.
Mix oil with vinegar, sugar, salt, dill and garlic.
The resulting mixture is sent to the zucchini and kneaded.
Place a weight on top and leave it in the cold for half an hour.
After this, the Korean pickled zucchini can be served.

Korean zucchini hee

Young Korean-style zucchini in the form of heh is an unusually tasty and aromatic salad. Due to the fact that the zucchini has previously been doused with boiling water, they turn out soft, but at the same time all the vitamins are preserved. If you want a spicier dish, then you should add hot pepper. If, on the contrary, you need a more delicate delicacy, then you don’t have to add pepper at all.

Ingredients:

zucchini – 1 kg;
carrots – 2 pcs.;
red bell pepper – 1 pc.;
oil – 150 ml;
salt, sugar, vinegar - 1 teaspoon each;
garlic – 4 cloves;
onion – 1 pc.;
greens, chili pepper.

Preparation

Zucchini is cut into thin rings and poured with boiling water.
After 3 minutes the water is drained.
Carrots are chopped on a Korean vegetable grater and added to the zucchini.
Onions and peppers, chopped into thin half rings, are also sent there.
Add greens and stir.
Mix vinegar, pepper, salt, sugar, oil and garlic separately.
The resulting mixture is poured over the vegetables, kneaded and refrigerated.
In half an hour, Korean quick-cooking zucchini with peppers and onions will be ready.

Korean zucchini with honey is an unusual but incredibly appetizing dish. The combination of different tastes - sweet, sour and spicy - makes it special. If desired, the finished dish can be sprinkled with sesame seeds. In this recipe it is better to use classic soy sauce without any additives.

Ingredients:

zucchini – 2 pcs.;
honey, vinegar - 1 tbsp. spoon;
oil – 20 ml;
garlic cloves – 4 pcs.;
soy sauce – 20 ml;
ground black pepper, herbs.

Preparation

Zucchini is cut into thin slices.
Add chopped dill and spices.
For the sauce, mix oil, vinegar, honey, soy sauce and chopped garlic.
Pour it over the zucchini and within 2 hours the instant Korean zucchini will be ready.

Korean-style zucchini, the recipe for which is presented below, is a spicy dish that lovers of savory dishes will definitely like. It is good because it is prepared very quickly, and then eaten just as quickly. If you want the appetizer to be fiery spicy, you can also add chili peppers directly with the grains.

Ingredients:

young zucchini – 3 pcs.;
oil, table vinegar - 100 ml each;
garlic – 1 head;
salt, sugar, pepper, paprika;
Korean spicy carrot seasoning.

Preparation

Slice the zucchini thinly and place it on a dish in layers, sprinkling each layer with salt and spices.
Pour the whole thing with oil with a bite, add chopped garlic, stir and put the Korean quick-cooking zucchini in the cold for half an hour.

Korean zucchini for the winter - recipe

You can enjoy various Korean salads not only in the summer. Korean-style zucchini for the winter is an excellent preparation, which is also prepared very simply and quickly. When putting the mixture into jars, it is important not to fill them to the top, because during the sterilization process, juice will still be released from the vegetables.