Korean zucchini salad for the winter - wonderful spicy preparation. You can cook it only from zucchini alone or from assorted vegetables. In order for the dish to acquire a special taste and aroma, ready-made seasoning for Korean salads is often put in it.
How to make Korean zucchini salad?
Korean-style zucchini salad is prepared in different ways - with sterilization and by boiling, with hot chili peppers or ground and without spicy ingredients at all. But the recommendations below will help make any of the Korean salads very tasty.
- Zucchini should be taken young, without a pronounced seed part.
- Ready-made seasoning can be used spicy and not spicy.
- Hard vegetables - zucchini, carrots, cucumbers are best chopped with a special grater.
Zucchini in Korean for the winter without sterilization
A quick Korean-style zucchini salad will definitely appeal to those who do not like sterilization. IN this case the salad needs to be boiled a little, rolled up, and then be sure to wrap it until it cools completely, this process will replace sterilization. The blanks will stand well until spring and without a cellar.
Ingredients:
- onions, carrots, peppers - 500 g each;
- zucchini - 3 kg;
- oil, vinegar - 140 ml each;
- garlic cloves - 6 pcs.;
- seasoning - 20 g;
- granulated sugar - 1 cup;
- salt - 70 g.
Cooking
- Zucchini and carrots are grated.
- The pepper is cut into cubes, the onion is chopped into half rings, seasoning is added, the remaining components are mixed and left for an hour.
- The mass is boiled for 7 minutes, distributed in containers, rolled up, put upside down, wrapped.
Zucchini salad with Korean seasoning
Zucchini in Korean for the winter with seasoning with the addition of carrots and onions - spicy and appetizing preparation. It goes well with side dishes, and especially with potatoes. When the salad is infused, it will be immediately ready for use, and if you want to save it in the winter, then the jars need to be sterilized.
Ingredients:
- carrot - 400 g;
- young zucchini - 2 kg;
- onion - 1 pc.;
- seasoning for carrots in Korean;
- oil - 150 ml;
- granulated sugar - 75 g;
- garlic - 3 cloves;
- vinegar 9% - 130 ml;
- salt - 30 g.
Cooking
- Zucchini with carrots are chopped with a grater, and onions are finely chopped with a knife.
- Sugar, salt, seasoning, garlic, vinegar, oil are mixed and vegetables are poured for 2 hours.
- Distribute the mass in containers, sterilize in a water bath for 15 minutes and close.
Winter salad of zucchini and Korean carrots
Zucchini with carrots in Korean - one of the best options home preservation. Assorted vegetables are very fragrant and tasty. It is better to close it in small half- liter jars, for the sterilization of which it will take only 15-20 minutes. You can also add herbs to this salad if you like.
Ingredients:
- zucchini - 2.5 kg;
- carrots, onions, peppers - 0.5 kg each;
- garlic - 150 g;
- greenery;
- vinegar 9% - 150 ml;
- spices;
- salt - 50 g.
Cooking
- Zucchini and carrots are chopped with a grater, and onions and peppers are chopped with a knife.
- The remaining components are mixed and the vegetables are poured with the resulting mass, stirred and left for 3 hours.
- Korean-style zucchini salad is placed in jars for the winter, kept in a water bath for 15 minutes and closed.
Heh from zucchini in Korean
Heh from zucchini in Korean for the winter is a very appetizing and fragrant Korean salad. Unlike others Korean food zucchini in it spicy salad do not rub on a special grater, but cut into plates. It is important that these plates are chopped as thin as possible so that the zucchini can marinate well.
Ingredients:
- carrots - 2 pcs.;
- zucchini - 1 kg;
- garlic - 4 cloves;
- large onion, sweet pepper - 1 pc.;
- oil - 150 ml;
- seasoning Lotus - a pinch;
- salt, sugar, vinegar - 1 teaspoon each;
- hot peppers, greenery.
Cooking
- Cut the zucchini into slices, add grated carrots, onions and herbs.
- Mix the rest of the ingredients.
- Combine vegetables with marinade and leave for half an hour.
- Distribute juicy salad from Korean zucchini in half-liter jars and kept in a water bath for 15 minutes, and then closed.
Korean spicy zucchini
A spicy Korean-style zucchini salad with the addition of bitter capsicum and red ground pepper will appeal to lovers of spicy, tongue-burning dishes. A fragrant salad will be ready almost immediately after pouring the marinade, and if you want to prepare it for future use, then it is better to sterilize it.
Ingredients:
- zucchini - 2 kg;
- hot chilli pepper - 200 g;
- apple cider vinegar 6% - 150 ml;
- sugar - 80 g;
- drinking water - 250 ml;
- salt - 20 g.
Cooking
- Zucchini is cut into thin circles, and the pepper is ground with a blender.
- Mix water with vinegar, oil, pepper, salt and sugar.
- Put the marinade on the stove and boil for 5 minutes.
- The resulting mixture is poured over zucchini and left for an hour.
- Korean-style zucchini salad is distributed for the winter in containers and rolled up after 15 minutes of sterilization.
Korean zucchini with vegetables
Korean-style zucchini for the winter with tomatoes, cucumbers, sweet peppers and carrots is excellent. Cook them a little longer than zucchini in pure form, because vegetables need more time to thoroughly soak in the marinade, but the result is worth it. Such a preparation is always one of the first to end.
Ingredients:
- zucchini - 1 kg;
- cucumbers, tomatoes - 700 g each;
- carrots, peppers - 3 pcs.;
- garlic cloves - 10 pcs.;
- seasoning - 20 g;
- granulated sugar, oil, vinegar - 100 g each;
- salt - 1 tbsp. spoon.
Cooking
- Grind carrots, cucumbers and zucchini with a grater.
- Peppers and tomatoes are chopped into strips.
- All vegetables are mixed, seasoning is added, mixed and cleaned in the cold.
- Marinade is prepared from the remaining ingredients, poured into vegetables.
- A salad of zucchini and other vegetables in Korean for the winter is distributed in jars and rolled up after 20 minutes of sterilization.
Zucchini salad on a Korean grater
- most delicious salad, which can only be imagined. This preparation goes well with any side dish and with all meat dishes. And for those who do not like canning at all, such a salad is ready for use after 3 hours, when it is well infused and the vegetables are soaked.
Ingredients:
- zucchini - 3 kg;
- garlic - 150 g;
- seasoning - 1 tbsp. spoon;
- onion - 0.5 kg;
- salt - 2 tbsp. spoons;
- sugar sand, oil - 1 glass each;
- vinegar 9% - 150 ml;
- parsley - 1 bunch.
Cooking
- Courgettes are rubbed on a grater, and onions are cut into half rings, parsley, garlic, and spices are added.
- Mix sugar, salt, oil in a saucepan and heat.
- Pour the dressing into the salad, pour in the vinegar, stir and leave for 3 hours.
- in Korean, they are distributed in half-liter jars, sterilized for a quarter of an hour and rolled up.
Korean-style salad of zucchini and cucumbers
Zucchini with in the winter is a preparation that is prepared very quickly. And it is eaten even faster, so it is recommended to cook it more. If you take young zucchini, then you can grate them on a grater without peeling. After sterilization, the workpiece will be stored even without a cellar.
Each vegetable has its own time. The long-awaited "squash" time has come. This affordable and delicious 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 for the winter season: they pickle, preserve, cook from zucchini with the addition of all kinds of vegetables various salads. original taste have prepared zucchini for the winter in Korean, wonderful dish with herbs and spices. There are quite a few options for their preparation, each of which has its own "zest". But in any case, it should be noted that even a novice hostess can do this dish.
A few tips for cooking right salad from zucchini in Korean for the winter. First of all, use only young and strong vegetables for cooking. It is not necessary to peel them, but they should be cut according to the recipe: circles or straws. Other vegetables present in this salad (bell peppers, carrots, onions and others), cut in the same way. Easy to use grater for Korean carrots, which is why this salad got its name. Cooking zucchini for the winter in Korean, be sure to let them brew in the marinade, because only in this case the dish will be filled with that unique taste and aroma for which we love dishes so much Korean cuisine. 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.
Zucchini for the winter in Korean
Ingredients:
2.5 kg of young zucchini,
500 g carrots
500 g onion
5 sweet peppers
150 g garlic
greens (parsley, celery, dill, cilantro) - to taste.
For marinade:
1 stack Sahara,
2 tbsp salt,
150 ml 9% vinegar,
spices for Korean carrots.
Cooking:
Grate zucchini and carrots on a grater for Korean carrots, cut onion and pepper into thin strips. Grind the herbs and garlic, combine with vegetables and pour over the previously prepared marinade. Mix the vegetables thoroughly and let them brew for 3 hours. When the vegetable mass is marinated, put it in jars along with the marinade and sterilize: 0.5 liter jar - 15 minutes, 1 liter jar - 30 minutes. Then roll up the lids and when your jars are cool, move them to storage.
Zucchini in Pyongyang
Ingredients:
2-3 medium sized zucchini
3-4 garlic cloves,
½ stack 6% vinegar,
red or black ground pepper, salt - to taste.
Cooking:
Grate zucchini on a grater for Korean carrots, salt, pepper to taste, pour vinegar and mix. Let the mass stand for 15-20 minutes. Chop the garlic and put on top of the zucchini. Pour the calcined vegetable oil over the zucchini, mix, arrange in sterilized jars and seal tightly with screw caps. Store in a cold place.
Zucchini in Korean for the winter (recipe number 2)
Ingredients:
3 kg zucchini,
3 sweet peppers,
100 g garlic
1 l 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.
Cooking:
Grate the zucchini on a grater for Korean carrots, cut the sweet pepper into strips and mix with zucchini. Add Krasnodar sauce and chili sauce, ground black pepper, vegetable oil, sugar and salt to the vegetables. Boil 15 minutes. Then add chopped garlic and vinegar and cook for another 5-7 minutes. Pour the hot mass into sterilized jars and roll up.
Korean marinated zucchini
Ingredients:
4 medium sized zucchini
3 carrots
1 onion
4 garlic cloves,
1 yellow and 1 red bell pepper
1 tbsp sesame oil,
1 tbsp soy sauce,
2 tsp sesame seeds,
1 tbsp Sahara,
½ stack vegetable oil,
2 tsp red ground pepper,
2 tsp 70% vinegar,
ground black pepper - to taste.
Cooking:
Wash the zucchini, cut into thin circles, lightly salt and put under pressure 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 the succulent from the zucchini k, mix with chopped garlic, pepper, onion and carrots. Mix well vegetable mix, add acetic acid and all other ingredients, mix again, add a little salt, arrange in sterilized jars and roll up.
Korean-style zucchini (recipe No. 3)
Ingredients:
1 kg zucchini,
3 bulbs
1 bunch dill,
2 cloves of garlic
1 tsp Sahara,
½ tsp salt,
50 ml vegetable oil,
1 tbsp 9% vinegar.
Cooking:
Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), onion into thin half rings. Place the vegetables in a saucepan, pour in vegetable oil, add sugar and salt. Place the saucepan over medium heat for 5 minutes. Zucchini and onion should become translucent. While they are cooking, chop the dill, cut the garlic into thin slices. As soon as the zucchini and onion become transparent, add dill and garlic to the pan, mix and leave on the stove for another 2-3 minutes. Then remove the pan from the heat, put the contents in jars, which are sterilized for 10 minutes, and then immediately roll up.
Korean-style zucchini (recipe No. 4)
Ingredients:
2-2.5 kg zucchini,
500 g Korean carrots,
500 g onion
2-3 garlic cloves,
salt and black ground pepper - to taste.
For marinade:
1 stack vegetable oil,
1 stack Sahara,
1 stack table vinegar,
2 tbsp salt.
Cooking:
Cut the zucchini into thin slices or grate for Korean carrots. 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 to a saucepan, pour over the marinade and let it brew for 3-4 hours in the refrigerator. Then spread the vegetable mass along with the marinade in 0.5 l 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 marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.
Cooking:
Grate zucchini and carrots on a Korean grater. Onion cut into half rings. For the marinade, combine vegetable oil, vinegar, sugar, pepper and coriander. Pour vegetables with this marinade, mix well and leave for 2 hours. Then put the salad in jars, tamp it well and sterilize 0.5 l of the jar for 15 minutes, roll it up, turn it over and leave it warm for a day. Then move the jars of salad to a cold place for storage.
Zucchini in Korean for the winter (method number 6)
Ingredients:
3 medium sized zucchini
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 stack water.
Cooking:
Wash the zucchini, cut the stalks, cut into medium-sized circles. Put them in an enamel container in which the zucchini will marinate. Peel and finely chop the ginger. Wash chili peppers, cut, remove seeds and chop small pieces. Pour water and vinegar into a separate pan, add ginger, chili pepper, sugar, salt and mix. Bring the mixture to a boil and cook for 2 minutes. Remove from heat, pepper, stir and leave for 5 minutes. Pour into the pot with the zucchini hot marinade, stir and leave for 1 hour, stirring occasionally. When the time is up, transfer the salad to sterilized jars, cover nylon lids and store in a cool place.
Agree, such zucchini for the winter in Korean will appeal not only to lovers of zucchini, but also to everyone who is a fan of spicy Korean salads.
Good luck preparing!Larisa Shuftaykina
Good afternoon friends!
Korean-style zucchini is one of my favorite preparations for the winter. A signature dish of Korean cuisine, which has become beloved and popular in our country, can be prepared 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
It will not be difficult to prepare such a Korean zucchini salad for the winter at home. 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 cutting will give us all the taste and color scheme ready meal.
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. Mix gently better with 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
On prescription fast food chop all 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.
We also grind young juicy carrots on a grater.
Onion cut into thin half rings.
We cut the green hot pepper into thin rings, do not remove the seeds.
We put everything in a large basin.
This is how a special grater makes vegetables 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.
Delicious and easy to prepare preparation for the winter. Today I would like to present you with a few of the most delicious recipes especially since it needs the most accessible, natural products, which grow in almost every summer resident.
You can cook zucchini in Korean style both in jars with sterilization and without sterilization for the winter, make delicious and quick salads on every day. The irresistible, seductive taste of this dish is given by Korean-style seasoning for carrots, which you can buy at the store or cook yourself from various spices. Add toasted sesame seeds, soy sauce, garlic and other spices.
Such salads can be garnished with any dishes, they will add more spice and flavor. Most importantly, it's delicious! Try to cook and see for yourself while enjoying the fruits of your own efforts. In winter, they opened a jar, put a salad on a plate with sausage and potatoes, you will lick your fingers. Moreover, for their preparation, I prepared several step-by-step recipes with photos.
Menu:
Zucchini for the winter in Korean. The most delicious recipe
What could be tastier than a Korean-style zucchini salad dressed with green onions, cilantro and soy sauce? 
IN winter time years so bright spicy taste and spicy salad flavor, will be a great addition to any dish, be it meat or a side dish.
Ingredients:
- zucchini - 3 pcs (young)
- carrots - 1 pc.
- tomatoes - 7-8 pcs (medium)
- onion - 1 pc.
- garlic - 2-3 cloves
- chili pepper - 1 pc.
- fresh cilantro - bunch
- green onion- bunch (30 gr)
- soy sauce - 3 tbsp. l
- vinegar - 5 tbsp. l
- vegetable oil - 100 ml
- salt - 2 tsp
- ground black pepper - to taste
Cooking method:
1. We need young zucchini with a thin skin for harvesting. If overripe fruits are caught, peel, remove the seeds. Cut this vegetable lengthwise into two parts and cut into slices of 0.5 cm thick. We put them in a deep saucepan, salt liberally and leave it for 15 minutes. After that, we recline in a colander, rinse and squeeze lightly. This will give the zucchini a crunch and elasticity.
2. Cut the washed and peeled carrots into circles and cut in half.
3. Cut the tomatoes into four slices, and the onion into half rings.
3. Cut green onions and cilantro into pieces.
4. Garlic and hot pepper chop to your liking.
Seeds of hot pepper can be left if you want to cook the dish more spicy.
5. Fry carrots, onions and tomatoes in vegetable oil for no more than 3 minutes.
6. Put zucchini, fried vegetables, garlic, hot peppers, green onions and cilantro in a separate container. Pour in the vinegar, soy sauce and pepper with black pepper. Heat vegetable oil and pour over vegetables. Mix well and leave to marinate for 3 hours.
7. Prepare clean jars and lids. Stir the salad again and sterilize for 20 minutes. After sterilization, put it in jars and roll up the lids, which we do not forget to boil. We turn the jars upside down, cover with a warm towel and leave in this state until completely cooled. In the morning, remove the workpiece in a cool place.
A step-by-step Korean salad recipe for the winter and for every day
Such a Korean appetizer will appeal to lovers of spicy. To make the salad tasty, put more greens.
We will use a special dressing, it will give the salad juiciness and tenderness. Spices will enhance the taste and make the dish more spicy and spicy.
Ingredients:
- zucchini - 2 pcs
- carrots - 3 pcs
- sweet pepper - 1 pc.
- garlic - 5 cloves
- onion - 1 pc.
- dill, parsley, cilantro -1 bunch
For refueling:
- salt -1 tbsp
- sugar - 2 tbsp
- spices in Korean - 1 tbsp
- vinegar - 5 tbsp apple or table 9%
- vegetable oil - 120 ml
- hot red pepper to taste
- water - 0.5 liters
Cooking method:
1. First of all, we prepare vegetables. We clean the zucchini from seeds and skin, cut into cubes. Carrots are peeled in the same way and cut into a convenient way for you. The first way is with a thin straw, and you can also grate on a special grater for Korean carrot. If there is no such grater, I recommend purchasing it, it greatly simplifies the workflow. We chop the onion into thin half rings. 
2. Wash the pepper, clean the inside of the seeds and cut lengthwise into 4 parts, and then cut into strips.
It is better if we take two colors of peppers, then the salad will turn out to be brighter.
3. It's time for spices and herbs. We pass the garlic through a press, you can grate it on a fine grater. In any case, it will turn out great. We chop the greens finely, finely with a knife, as in the photo.
4. We combine greens and garlic with vegetables and mix everything well.
5. The next step is to prepare the dressing. Put sugar, salt, red pepper to taste and spices for Korean carrots into a deep container. You can take spicy or not so much from your preferences.
For taste, you can add lightly fried 30-40 seconds sesame seeds.
6. Add vinegar and last turn sunflower oil. Mix everything well.
7. Fill the salad with dressing and mix again with your hands to better mix the ingredients and salt them.
8. Arrange the salad in jars, tamp and roll up for the winter. In addition, it can be eaten every day. Put the salad in the refrigerator for 2 hours to infuse and serve as an appetizer for any dish. Delicious.
Recipe for cooking delicious Korean-style zucchini without sterilization
This simple recipe for harvesting for the winter - great snack to any table!
It has taken root perfectly in our family and I recommend it to you to cook.
Ingredients:
- zucchini - 3 kg
- carrots - 0.5 kg
- onion - 0.5 kg
- Bulgarian sweet pepper - 4-5 pieces
- garlic - 1 head
- ground hot pepper - 1 tsp
- table vinegar 9% - 200 ml
- refined sunflower oil - 120 ml
- Korean seasoning for dried carrots - 20 gr
- granulated sugar - 1 cup
- salt - 2 tbsp
- greens (dill, parsley) - optional
Cooking method:
1. Thoroughly wash and peel the zucchini and carrots. Then cut into a vegetable grater for Korean carrots.
2. Peel the peppers from the seeds and chop into thin strips, finely chop the garlic, and prepare the onion in thin half rings.
3. Place carrots, onions, peppers, zucchini and garlic in a deep saucepan. Add salt, granulated sugar, vegetable oil, vinegar, hot pepper, herbs and seasoning to them. Mix everything with a tablespoon or spatula, cover with a lid and set to marinate for 1-1.5 hours.
4. While the vegetables are marinating, (should give juice) prepare clean jars and lids. I like to make such a blank in half-liter jars. Opened and ate immediately.
5. After an hour, put the pan with the mass on medium heat and bring to a boil. Boil for 5-7 minutes, stirring constantly.
6. Fill jars with hot salad and roll up. Turn them upside down, wrap them in a warm blanket and let them cool. In the morning you can put them in the cellar for storage until the best winter days. You can serve this dish with meat, potatoes or pasta, it is very tasty.
Zucchini with carrots in Korean - The best recipe for harvesting for the winter
This salad is very tasty. In my opinion this the best recipe for winter preparations.
It goes well with meat dishes and as a great snack for the winter. I think that even a novice hostess will perfectly cope with this recipe.
Ingredients:
- zucchini - 2 pcs
- garlic - 3-4 cloves
- carrots - 2-3 pieces
- vinegar - 4 tbsp
- salt -1 tsp
- sugar - 1 tsp
- vegetable oil -1/4 cup
- seasoning for Korean carrots - 20 gr
- boiling water - 1 liter
Cooking method:
1. My zucchini and three long sticks on a special grater.
2. Grind the garlic with a knife or a press.
3. Add garlic to the zucchini and pour vinegar.
For our preparation, you can use simple vinegar or apple cider vinegar, the other will not be combined with the taste of this dish.
4. Pour zucchini with garlic seasoning for carrots in Korean, mix gently and leave for 1 hour.
5. Peel the carrots, grate with long sticks, like zucchini.
6. Fry the carrots over high heat for 3 minutes.
7. Season with salt and sugar, mix and put on hot zucchini.
8. Once again, mix the whole mass well and send it to the refrigerator for 3 hours to infuse. 
9. We prepare the solution. Salt one liter of boiling water, add 2 tablespoons of vinegar. We lay out the hot mass in clean jars, fill it with a solution and set to sterilize for 15 minutes. Close the lids, cool and put in a cool place. Delicious preparations for all!
Recipe for zucchini with seasoning for Korean carrots for the winter
For our Korean zucchini recipe, we choose young and strong vegetables. And to make the appetizer beautiful, cut all the vegetables into strips. Spicy, burning taste with a unique flavor will give our dish Korean seasoning for carrots.
Preparing such a delicious zucchini salad for the winter very quickly. To prepare it, you need to stock up necessary products and most importantly, know the recipe.
Ingredients:
- zucchini - 2.5 kg
- onion - 0.5 kg
- carrots - 0.5 kg
- sweet pepper - 5 pcs. medium
- garlic - 200 g
- different greens (dill, cilantro, celery, parsley) - optional
For marinade:
- vegetable oil - 1 cup
- salt - 2 tbsp. l
- sugar - 1 cup
- vinegar 9% or apple - 150 ml
- seasoning for carrots in Korean - 2 packs
Cooking method:
Since our zucchini are young, we will not cut the skin from them.
1. Cooking vegetables. Zucchini and peeled carrots are thinly sliced on a grater into long strips.
2. Cut the pepper into thin slices, and the onion into half rings.
3. Crush the garlic in a press or rub on a fine grater. Finely chop the greens and add to the vegetables. Mix carefully.
4. Cooking the marinade. To prepare it, we need salt, sugar, mix seasoning for Korean carrots in a deep bowl, add vinegar and vegetable oil. Mix. Pour the marinade over the prepared vegetables, mix again and refrigerate for 3-4 hours.
5. Put zucchini in pre-prepared clean jars and sterilize. Sterilization time: 0.5 liter jars - 15 minutes, 1 liter jars - 20 minutes.
6. After sterilization, roll up the jars with lids, let them cool and put them in the cellar.
It makes a great appetizer for any meal. It is so tasty, you will lick your fingers.
How to cook zucchini for the winter in jars in Korean (quick recipe)
Let's prepare a delicious Korean appetizer, especially since any hostess can master such a preparation. It is not difficult to prepare and also does not take much time.
This appetizer goes well with any side dish. Seasoning deserves special attention, as it gives the dish an incredible taste and aroma. I recommend cooking.
Ingredients:
- zucchini - 2.5 kg (net weight)
- carrots - 800 gr
- onion - 0.5 kg
- fleshy sweet pepper - 0.5 kg
- garlic - 200 gr.
- vegetable oil - 1 cup faceted
- vinegar 9% - 150 ml
- salt - 2 tbsp. l
- sugar - 3/4 cup (210 gr)
- seasoning in Korean - 20 gr
Cooking method:
We cut vegetables at our discretion, the most important thing is that it is tasty. Let's look at the recipe step by step.
If your zucchini is more mature, then remove the skin and remove the seeds.
1. Cut the young fruits into circles, take out the core from the pepper, clean the garlic, onions and carrots. If you like to crunch, then cut the zucchini at least 1 centimeter thick.
2. Cut the pepper into strips, and the onion into half rings. We cut the carrots into thin slices using a vegetable peeler, due to the lack of a special Korean carrot grater.
3. Cooking a deep bowl. We put zucchini, peppers, carrots in it. Add garlic after passing it through a press or rubbing it on a fine grater.
4. Pour in vinegar, add salt, sugar, vinegar and seasoning for Korean carrots.
Suddenly, you didn’t have seasoning for Korean carrots, because of its absence, add ground red pepper and coriander.
5. We heat the vegetable oil to a hot state and fill it with our salad. We mix. To make the vegetables juicier, you can mix them with your hands.
6. In order for our salad to marinate well, highlight the juice and absorb the aroma of seasonings, this takes time. Leave it for 3 hours room temperature do not put in the refrigerator. Stir from time to time.
7. Ready salad put into clean jars. It is advisable to wash them with soda. We put the jars in a saucepan with warm water, put a cloth on the bottom of the pan and sterilize from the moment of boiling 0.5 liters -15 minutes, 1 liter - 30 minutes.
8. We put the jars in a pot with warm water, put a rag on the bottom of the pan and sterilize from the moment of boiling 0.5 liters -15 minutes, 1 liter - 30 minutes. Do not forget to boil the lids for 5-10 minutes.
9. We roll up the jars with lids. Turn over and let cool under a warm cover.
Our Korean appetizer is ready. Bon appetit!
Video recipe for cooking Korean zucchini with honey
Korean-style zucchini with honey is a colorful, spicy, easy-to-prepare snack that will decorate the table both on holidays and on weekdays.
Try this recipe for a crunchy winter snack. Good luck with your preparations friends!
Zucchini in Korean fast food will definitely appeal to lovers hot snacks. They turn out tasty and fragrant, go well with fatty foods, and especially with meat. In addition to zucchini, carrots, bell peppers and greens are often used in such dishes.
How to cook zucchini in Korean?
Instant Korean zucchini is a simple and affordable recipe for everyone. And so that everything turns out quickly, tasty and without hassle, recommendations for choosing will help. original product and the preparation itself, presented below.
- Zucchini is better to choose young with immature seeds.
- If the skin is thin, then it can not be cut off. If not, then it is better to clean the product.
- How thinner than zucchini sliced, the sooner they marinate.
Instant Korean zucchini slices with carrots can be both very spicy and moderate. The degree of spiciness can be adjusted independently by adding more or less chili peppers. To make the pickling process go faster, oppression can be placed on the zucchini.
Ingredients:
- zucchini, carrots - 1 pc.;
- garlic - 3 cloves;
- hot chili pepper - 1 pc.;
- vinegar, sugar - 1 tbsp. spoon
- dill;
- salt.
Cooking
- Zucchini is cut into circles 3 mm thick.
- Dip them in boiling water for 3 minutes and recline in a colander.
- Peeled carrots are passed through a Korean vegetable grater.
- Mix zucchini with carrots, add garlic, chopped chili peppers and chopped dill.
- All this is salted, put sugar, pour in vinegar, oil and knead.
- Quick-cooking Korean-style zucchini with carrots is removed 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 bell pepper Red. Depending on the desired spiciness, the seasoning can be used spicy or mild.
Ingredients:
- zucchini, carrots, onions, bell peppers - 1 pc.;
- spices for carrots in Korean - ½ teaspoon;
- vinegar - 20 ml;
- granulated sugar - 1 teaspoon;
- oil - 50 ml;
- salt.
Cooking
- Zucchini and carrots are grated.
- Onions and peppers are chopped into strips.
- Sprinkle vegetables with spices, pour in vinegar, oil, salt and sugar.
- All this is stirred, covered with a film and put in the cold for 40 minutes.
An excellent Korean-style zucchini appetizer from this recipe will come in handy at any feast, because it is great addition for any meat and spirits. 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.
Cooking
- Zucchini is cut into thin strips.
- Finely chop the garlic and dill.
- Mix oil with vinegar, sugar, salt, dill and garlic.
- The resulting mixture is sent to zucchini and kneaded.
- A load is placed on top and left in the cold for half an hour.
- After that, pickled zucchini in Korean can be served at the table.
Heh from zucchini in Korean
Korean-style young zucchini in the form of a hee is an unusually tasty and fragrant salad. Due to the fact that the zucchini was previously doused with boiling water, they are soft, but all the vitamins are preserved. If you want to get a dish more spicy, then you should add hot peppers. If, on the contrary, you need more tender delicacy, then you can not put the 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 teeth;
- onion - 1 pc.;
- greens, chili pepper.
Cooking
- Zucchini cut into thin rings, pour boiling water.
- After 3 minutes, the water is drained.
- Carrots are chopped on a Korean vegetable grater and added to zucchini.
- Onions and peppers, chopped into thin half rings, are also sent there.
- Add greens and stir.
- Vinegar, pepper, salt, sugar, oil and garlic are mixed separately.
- The resulting mixture is poured over vegetables, kneaded and put in the cold.
- In half an hour, instant Korean-style zucchini with peppers and onions will be ready.
Korean-style zucchini with honey is unusual, but incredible appetizing dish. Combination different tastes– sweet, sour and spicy makes it special. If desired, the finished dish can be crushed with sesame seeds. Soy sauce in this recipe is better to use classic 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.
Cooking
- Zucchini is cut into thin slices.
- Add chopped dill, spices.
- For the sauce, oil, vinegar, honey, soy sauce and chopped garlic are mixed.
- Pour zucchini over them and after 2 hours, instant Korean-style zucchini will be ready.
Korean zucchini, the recipe of which is presented below - spicy dish, which will definitely appeal to lovers of savory dishes. It is good because it is prepared very quickly, and then eaten just as quickly. If you want the appetizer to come out fiery spicy, you can also add chili pepper directly with the grains.
Ingredients:
- young zucchini - 3 pcs.;
- oil, table vinegar- 100 ml;
- garlic - 1 head;
- salt, sugar, pepper, paprika;
- seasoning for carrots in Korean spicy.
Cooking
- Zucchini are thinly sliced and laid out on a dish in layers, sprinkling each layer with salt and spices.
- Pour all this with oil with a bite, add chopped garlic, stir and remove instant Korean-style zucchini in the cold for half an hour.
Korean-style zucchini for the winter - recipe
Various Korean salads you can enjoy not only summer time. Korean-style zucchini for the winter is an excellent preparation, which is also prepared very simply and quickly. When laying out the mass in jars, it is important not to fill them to the top, because in the process of sterilization, juice will still be released from vegetables.
