Zucchini in Korean fast food Definitely a hit with spicy food lovers. They turn out tasty and fragrant, go well with fatty foods, and especially with meat. In addition to zucchini, carrots are often used in such dishes, bell pepper and greens.
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 of red color. 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 spicier, 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;
- black ground pepper, greens.
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 can be enjoyed not only in 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.
Harvesting vegetables for the winter is in full swing, I want to prepare more salads, and therefore, today we will cook Korean-style zucchini. Korean-style zucchini is instantly eaten not only in winter, but even now. I don’t know if Koreans cook them, but in our country they got such a name because of their sharpness and the way they cut vegetables.
Zucchini in Korean for the winter
The output of jars is 8 pcs of 750 g
We need:
- 3 kg peeled zucchini
- 0.5 kg carrots
- 0.5 kg onion
- 5 bell peppers, different colors are best
- 200 g garlic
- greens: dill, celery, parsley, cilantro, to taste
For marinade:
- 150 ml 9% vinegar
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 2 tbsp salt, no slide
- 2 package. seasonings for Korean carrots
Cooking:
1. Clean the zucchini from the skin and from the seeds, if the seeds are large, cut into strips.
2. The rest of the vegetables also, peel, chop or grate for Korean carrots, into strips.
3. Finely chop the greens.
4. We put all the vegetables in a large bowl, mix.
5. Prepare the marinade: in another bowl, add all the ingredients for it, mix and pour the prepared vegetables. Mix thoroughly and leave to marinate for 3-4 hours.
6. We prepare jars, for which we sterilize in the oven or microwave. We shift the salad into jars and sterilize in a water bath for 15-20 minutes, with a capacity of 0.5 or 075 liters. We cool the inverted jars, under a blanket.
Zucchini in Korean style with chili peppers
The principle of preparation of this recipe is the same as the previous one, differs only in the number of ingredients for the marinade.
We need: output 4 cans of 0.5 l
- 3 kg zucchini
- 0.5 kg carrots
- 0.5 kg onion
- 2 heads of garlic
- 2 tbsp salt
- 150 g sugar
- 100 ml vegetable oil
- 100 ml 9% vinegar
- 1 pack spices in korean
- 1 piece of sweet pepper
- 1 chili pepper
Cooking:
1. Grate carrots for Korean carrots.
2. Zucchini can be cut into circles, and then chopped into cubes.
3. Chop the onion into strips, along the bulb, and chop the garlic with a knife.
4. Put all the vegetables in a large bowl, mix and season with salt, sugar, vegetable oil, vinegar and seasoning. Mix and leave to brew for 2 hours.
5. Grind the sweet pepper into strips, bitter chili pepper into slices and mix with the bulk of the vegetables, mix, leave for 8 hours.
6. After we transfer it to sterilized jars, cover with boiled lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25-30 minutes. If we want to sterilize the salad after 2 hours of settling, then we will sterilize 0.5 l of the jar for 30 minutes, then the output will be 6 jars of 0.5 l each.
Korean zucchini with bell pepper
We need: output of 6 cans of 0.5 l
- 2.5 kg zucchini, peeled
- 700 g carrots
- 500 g onion
- 500 g bell pepper
- 200 g garlic
For marinade:
- 250 ml refined vegetable oil
- 150 ml 9% vinegar
- 2 tbsp salt
- 210 g sugar
- 20 g seasoning for Korean carrots
Cooking:
1. We clean all vegetables and cut into strips using a special knife or grater.
2. Put the prepared vegetables in a bowl, season with marinade products, mix and leave to marinate for 3 hours.
After, the salad is ready to eat or roll it up for the winter.
3. We put the salad in 0.5 l jars, fill it with the resulting juice and set to sterilize for 20-30 minutes, cool covered. It is very convenient to use a watering can with a wide neck for a jar.
Instant pickled zucchini recipe for now
And although we are preparing preparations for the winter, I want to eat a Korean salad now, so we will prepare such a salad for potatoes, very tasty!
We need:
- 1 kg zucchini, young
- 1 chili pepper (half red and green, for color)
- 7-8 cloves of garlic
- 1 bunch. dill and parsley
- salt, to taste
- 3-4 tbsp balsamic vinegar (rice, wine)
- 1.5 -2 tbsp. Sahara
- 5 tbsp olive oil
- 1/2 tsp oregano
- 1/2 tsp basilica
Cooking:
1. Grate zucchini for Korean carrots, salt to taste, mix and leave for 15 minutes.
2. Finely chop the garlic and chili pepper and put in a separate bowl, add to them balsamic vinegar, sugar, salt, oregano, basil and mix everything.
3. Squeeze the zucchini slightly, put the chopped greens and pour the marinade, mix well, you can use the salad.
4. Served in the form of nests, decorate with chili peppers.
Enjoy your meal!
Good afternoon friends!
Korean-style zucchini is one of my favorite preparations for the winter. Specialty of the house Korean cuisine, which has become beloved and popular in our country, can be cooked at home.
A large selection of recipes and the versatility of cooking distinguishes this appetizer. She has a spicy and spicy taste, average calorie content (110 kcal per 100 grams of product). There is little to compare with this dish, which is quickly eaten, just have time to put it on a plate. Just like squash caviar It's no coincidence that they are related.
Also, eggplants for the winter and bell pepper lecho are no less tasty.
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 spicy 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 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
According to the instant recipe, we chop all the vegetables on a special grater for Korean carrots. Using the most simple ingredients, cook, very quickly tasty dish.
Ingredients:
- carrots - 500 gr.
- onion - 500 gr.
- hot green pepper - 1 pc.
- vegetable oil - 150 gr.
- vinegar 9% -1 tbsp.
- salt - 3 tbsp. l.
- sugar - 150 gr.
- ground coriander - 2 tbsp. l.
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, prepared 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.
Source: https://prostoi-recept.ru/kabachki-po-korejski-na-zimu.html
Korean zucchini for the winter without sterilization - the most delicious Korean zucchini recipes
Korean zucchini can be called one of the simplest and most original recipes zucchini rolls for the winter. The preparation of zucchini gets a piquant taste, generously flavored with hot spices.
Such a salad will be an excellent addition to pasta and rice, improve the taste of meat and chicken, and its main advantage over classic recipes caviar from zucchini becomes easy to prepare - the dish does not require sterilization!
Zucchini for the winter in Korean - a simple recipe without sterilization
The recipe for cooking zucchini in Korean in this way is not static: the number of vegetables can be varied according to your desire and taste preferences, and a special grater will be a good helper for preparing this dish.
We will need:
- about 2 kg of zucchini;
- 500 g carrots;
- 300 g of onion;
- 600 g of sweet pepper;
- 100 g of garlic.
For refueling:
- 2.5 liters of water;
- half a glass of sunflower oil;
- 50 ml soy sauce;
- 20 g sesame seeds;
- a spoonful of red or cayenne pepper;
- a couple of tablespoons of coarse mustard;
- two spoons of sugar;
- salt to taste;
- 50 ml of vinegar.
How we cook:
- We clean the zucchini from the skin and seeds and three of them on a special grater.
The salad should be dense in consistency, therefore, even young zucchini should be peeled.
- We wash the sweet pepper well and remove the middle, put it horizontally and cut into thin long strips.
- We clean the carrots or wash them with an iron washcloth, rub it on a grater or cut it into thin strips. If available and desired, you can use the combine.
- The onion should be peeled, cut in half and put so that when cut it falls apart into strips on its own.
- Grind the garlic on a fine grater or process with a garlic press.
- We put all the vegetables in a deep enameled container and begin to prepare the filling.
- Water must be boiled, reduce the heat and then add spices: first of all, you need to put sesame seeds, then mustard, salt and sugar. Stir and bring to a boil again.
- Now pour the remaining liquids into the marinade - soy sauce, vinegar and oil, mix it well.
- The turn of red pepper comes - the longer it boils, the bitterer and sharper the filling will be.
In order not to get a draconian snack, 1 minute of boiling is enough.
- Pour the marinade over the salad, mix and boil for 2 - 3 minutes, and then lay out the salad in clean jars!
Thanks to the spicy filling, the salad is perfectly stored and does not deteriorate even at room temperature.
Korean zucchini preparation for the winter with seasoning for Korean carrots
Korean zucchini can be made using the seasoning that we use to cook Korean carrots. This mixture of spices makes life much easier for lovers of spicy.
A ready-made set of seasonings has its own pungency and aroma, allowing you not to fool your head with the question of whether the winter zucchini twist will turn out delicious? This powder can be purchased at any store.
But it is better to try it in advance: bags from different manufacturers may vary in taste. The simplest and quick salad you can make this recipe.
Products:
- 2 small zucchini;
- half a head of garlic;
- 2 or 3 large carrots;
- 4 tablespoons of vinegar;
- 1 teaspoon of salt and sugar;
- a quarter cup of vegetable oil;
- 20 g seasoning for Korean carrots.
- 1 liter of boiling water.
How we cook:
We wash and grate the zucchini - in the absence of a special one, you can make a smaller version of this salad, using the large side on the regular side for all products.
Grind the garlic with a knife and skillful hands or with a garlic press.
We send garlic to zucchini and pour vinegar. Fragrant apple can be replaced with the usual one, but you should not take grape - it does not combine with the taste of this salad.
We fill everything with seasoning for Korean carrots, mix and leave to infuse for an hour.
We cut clean carrots in the same way as zucchini - into strips.
We heat the oil in a saucepan and quickly fry the carrots over high heat - no more than 3 minutes.
Salt and sugar the carrots and, without cooling, transfer them to the zucchini.
Mixed - and sent to the refrigerator shelf! Two to three hours will be enough for the salad to infuse!
We lay out the workpiece in jars, slightly tamping and pour salted boiling water with two tablespoons of vinegar. The salad is ideal for meat, and thanks to the cooking technology, it turns out to be very rich in taste and colors!
Korean zucchini for the winter - the most delicious recipe
A recipe in which vegetables remain tender and juicy requires special spices and delicious dressing. Greens are used as a flavor enhancer in this salad - the taste of the final product depends on its quality and quantity!
We will need the following products:
- 2 ripe large zucchini
- 1 large Bell pepper,
- 3 carrots
- 5 - 6 garlic cloves,
- a bunch of greens - cilantro, parsley, dill,
- 1 onion
- a spoonful of salt;
- two spoons of sugar
- a spoonful of spice mixture in Korean,
- hot pepper to taste
- 5 st. spoons of apple or table vinegar,
- 120 ml vegetable oil,
- 0.5 liters of water.
How to cook:
In this salad, we will go away from the traditional straws, but the shape of the vegetables can be varied as desired. We chop the zucchini into large cubes or pieces, having previously cleared them of seeds and skin.
Grind the peeled carrots to a thin straw in a convenient way.
We cut the onion so that it breaks up into long thin sticks.
Remove the seeds from the bell pepper and cut it into quarter rings.
Rub the garlic on a fine grater.
We chop the greens as finely as possible. If you do not want to mess around, you can grind it with a blender along with garlic.
Mix all the vegetables well and start making the dressing.
In a container, mix salt, sugar and seasoning for carrots - take spicy or not very spicy at your discretion.
Add red pepper and vinegar, mix well.
Sunflower oil is the last ingredient. We add it to the dressing.
Now we need to mix the vegetables well, it is best to do it with our hands, everything will be well salted.
If you leave such a salad for 2 - 3 hours in the refrigerator, you can eat it raw, and if you arrange it in jars and tamp tightly, filling it with the released juice, you will get an excellent snack for the winter. Enjoy your meal!
Mustard is one of the favorite hot spices among Russian housewives, and mixing its taste with seasoning for Korean food will open up new facets of flavor for you winter salad! In addition, its properties make it possible to dispense with the sterilization of cans, which greatly simplifies life and speeds up the preparation of the workpiece.
What to take:
- 2 medium zucchini;
- 2 carrots;
- 300 g of onion;
- 3 cloves of garlic;
- parsley;
- 1 tablespoon of dry mustard and Korean spices;
- 100 grams of vegetable oil;
- 40 ml of vinegar;
- one tablespoon of sugar and salt.
Cooking:
- Peeled zucchini cut into thin half rings, no more than 3 mm in width.
- Grind carrots in the same way.
- Onions can be chopped finely, or you can make sticks out of it that look like straws.
- Grind the garlic in a garlic press or use a fine grater.
- Now you need to mix all the vegetables in a large container, adding all the dry ingredients to them: finely chopped greens, seasonings, salt and sugar.
Leave the container in the refrigerator for 2 hours - and the salad is already ready to eat!
- And for winter harvest we pour oil and vinegar into the mass and mix the vegetables well with our hands. After that, the salad can be laid out in small jars.
A little trick: if you are worried about the safety of preservation, but do not want to bother with sterilization, you can try making this salad in your own juice.
To do this, before rolling, a jar full of vegetables must be put in the microwave for 5-7 minutes at maximum power, immediately after that you need to roll up the jar.
This method will perfectly replace sterilization and save you from unnecessary worries!
I suggest you watch a video recipe for cooking Korean zucchini with tomatoes
Tasty and fragrant zucchini salads will be a great reminder of a hot summer, as well as a source of nutrients, because vegetables are practically not cooked! Experiment with flavors Bon appetit and new recipes!
Source: https://chkola-gastronoma.ru/kabachki-na-zimu-po-korejski.html
Korean-style zucchini: an affordable snack and preparation for the winter + all the secrets of success
Pickled vegetables in korean style etched into my memory from childhood. I remember how one day my mother tried to make thin straws with a knife and poured carrots with sizzling butter and seasoning.
Today, the variety of kitchen helpers is amazing. Bright peppery notes have tightly entered our lives and won a large niche in blanks. Let's make Korean-style zucchini for the winter. The most delicious recipe will explain all the details step by step with a photo. Only 20 minutes to prepare and 3 hours to marinate. And spicy snack on the table!
These easy-to-process vegetables can be prepared for the winter. Do not be afraid to do it for the first time: the seaming is perfectly stored. Sterilization is very simple. For jars of 500 ml - no more than 20 minutes, and jars of 1 liter - up to 40 minutes of warming up.
In the recipe, the elementary composition captivates (zucchini, carrots, onions, garlic). Budget vegetables easily absorb the taste of seasonings and hold any shape well. In winter, these zucchini help out as an independent snack for the holiday or a full-fledged, but low-calorie side dish for meat and fish. They are also delicious to add to fresh cabbage or boiled potato salads.
After a step-by-step recipe, answers to frequently asked questions, incl. by seaming. How to diversify the composition of the salad. How to mix spices into seasoning for Korean carrots. How to sterilize jars.
How to cook zucchini in Korean
Main Ingredients:
- Zucchini - 2 kg
- Carrot - 500 g
- Onion - 250 g
- Garlic - 4-6 cloves (medium size)
- Parsley (optional) - 1 bunch
For marinade:
- Seasoning for Korean carrots - 2 teaspoons
- Sugar - ½ cup
- Salt - 1 tbsp. spoon with slide
- Vegetable oil (odorless) - ½ cup
- Vinegar (table, 9%) - 100 ml
Important details:
- 1 glass - 250 ml
- The weight of the ingredients is indicated in the purified and prepared form.
- We choose rock salt, coarse / medium grinding, without additives.
- Seasonings and acidity can be adjusted to suit you before marinating vegetables in the refrigerator. We have described the universal proportion - without excess acid and sharpness.
- If you want to make Korean-style zucchini for the winter, the amount given will make 2 liters of blanks. It is more convenient to take jars of the same size, they are easier to sterilize in 1 approach.
How to cook.
Preparing vegetables.
The preparation can be made from any zucchini.
- Young ones are the tastiest choice and much easier to process. They do not need to be peeled from the skin and seeds, just wash well, wipe with a towel and cut off the tips.
- If we take old zucchini, then wash them and peel them. Cut in half or quarters lengthwise and remove all seeds.
We cut the zucchini into strips. Standard thin slices (as for Korean carrots) will turn out tender in ready dish, without a bright crunch. Thick straws will be more crispy.
We often make thin straws. We advise you to lengthen this thread. To do this, when working with a grater, lay a piece of vegetable in length or obliquely to the blades and stretch only in one direction down, and not traditionally back and forth. We are fans of the manual vegetable cutter Berner. With this assistant, it takes no more than 5 minutes to grind 2 kilograms of zucchini.
Grind the peeled carrots in the same way - with a classic thin straw.
Three garlic on a fine grater. Finely chop the parsley with a knife. Fast and easy!
Onion cut into thin quarter rings. How to do this is shown in the photo below.
Combine vegetables in a large bowl. We mix.
Pickling.
In a separate bowl, combine the components of the marinade - sugar, spices, salt, vinegar and oil. Mix and add to vegetables.
Thoroughly mix the salad with a spicy dressing. Our task is to ensure that each piece of cut gets its portion of marinade.
We put it in the refrigerator to brew - for 3 hours.
Can be left overnight. Then in the morning you will get a maximum of juice and a full pickled salad. For overnight insistence, it is better to take one and a half times more vegetables and marinade. So you can treat your family to savory vegetable noodles for breakfast.
We close in banks for the winter
Put the pickled vegetable mass in jars - to the top, and simply cover with lids. You need 4 pcs. 500 ml or 2 cans in 1 liter. It is convenient to use the same volume. So it is easier not to get confused in the sterilization time and warm up the entire workpiece in 1 run.
Sterilize as usual. We put the jars of salad in a voluminous and rather high saucepan, on the bottom of which a thick cotton towel was laid. Fill the pot with water up to the shoulders of the jars. Suitable cold or warm water. You can’t hot it: there is a risk that the jar will burst from a temperature drop.
Heat the water to a boil and lower the heat to medium. We hold the pot with blanks at a slight boil of water for the right time:
- for jars of 500 ml - 20 minutes of sterilization;
- for cans of 1 liter - 30-40 minutes.
We take out, screw the caps, turn them over, twist back and forth with an inclination to check if the liquid is leaking. Put upside down and let cool. We don't wrap the most delicious salad to keep the denser texture of the vegetables.
We store Korean-style zucchini for the winter in a moderately cool place. They stand well and live without flaws until spring ... If suddenly we forget that such charm is still left.
- Are there others delicious options for the described composition of vegetables?
Yes. The most crispy and unusual is a salad with zucchini circles and thin slices of carrots. For our taste, only young zucchini without a hard skin and large seeds are suitable for such cutting. We cut them into circles up to 1 cm thick.
From carrots we plan thin plates with the help of a vegetable peeler.
See the photo below for what the prepared vegetables look like.
Helpful Hints: Stir comfortably with your hands. Just in case, wash your hands again after adding the marinade to the vegetables and go. The rest of the recipe is identical to the process above, including the sterilization time.
- What can be added to Korean zucchini for the winter?
The hit of additives is juicy and beautiful bell pepper. 3-4 pieces are enough for the quantity from our recipe. medium size. Looks great Green pepper, and red will provide maximum sweetness to the finished salad.
Cut the pepper into thin strips across or lengthwise. Both options are pictured below.
How to sterilize jars and lids
For any method, wash jars and lids only with soda, without detergent and rinse well.
Each housewife has her own comfortable way to sterilize empty jars. We choose from three main ones according to the circumstances - in a slow cooker, in the oven or in a saucepan on the stove.
- Pour a glass of water into the slow cooker, put the grid and turn on the "Steam cooking" mode - 10-12 minutes. We put the banks on the grid - upside down. We keep the containers for 10 minutes for a couple, remove, and let dry. We boil ordinary lids in the bowl itself, right during the sterilization of cans. Self-tightening lids are simply poured with boiling water in a separate clean bowl.
- In the oven, you can immediately process a large batch of dishes. We put the jars upside down without lids in a cold oven - on the wire rack in the middle position. We set the temperature to 120-130 degrees Celsius. From the moment of heating we detect 15 minutes. This time is sufficient for any container size. To get clean containers, open the oven smoothly, avoiding a sharp temperature drop. We put dry sterile jars on a clean towel.
- In a large boil/pot of water. We put a towel on the bottom and put the jars, preferably on their side, but you can also upside down. The water is warm or cold. Let it boil and keep on medium heat for up to 10 minutes. You can cover the pan with a suitable iron colander to put the dishes on it. So upper tier steam sterilized, and the containers below are boiled in water.
How to make your own seasoning
Easy peasy! All spices from the set for Korean carrots are sold separately in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind into powder:
- Coriander seeds - 1 teaspoon
- Black peppercorns - 1 teaspoon
- Dried garlic (possible in granules) - 1 teaspoon
- Chili pepper powder (if you like it spicy) - on the tip of a knife
Source: http://DietDo.ru/kabachki-po-korejski-na-zimu.html
Korean zucchini for the winter without sterilization: delicious recipes with carrots and seasoning
Not many people know about the benefits of zucchini today, this is dietary product low in calories, but rich in vitamins B and C, as well as trace elements. This simple vegetable has long been loved, and canned zucchini can be seen in any pantry. How to harvest zucchini in Korean for the winter without sterilization you will find out below.
Zucchini for the winter: harvesting features
This vegetable is not subject to long storage, so many try to cook zucchini spins according to different recipes.
You can cook a lot of this seemingly simple vegetable at first glance:
- Marinated zucchini are a hit, which perfectly replace cucumbers, they are used to make pickle and even Tartar sauce.
- Zucchini can be pickled according to "cucumber technology" and roll it into cans or barrels. This is a wonderful snack, with a characteristic and beloved crunch.
- Squash caviar - delicious preparation , which children eat simply with spoons. Due to the rich composition of vegetables, and in some recipes even fruits, this preparation has many unique tastes.
- Zucchini can be the basis for a delicious and original jam. For lovers of sweets and some new tastes, you can experiment and make a couple of jars of such jam with citrus, berry and fruit additives.
- Zucchini adjika with a special taste: quite sharp and garlicky, but at the same time tender and refined.
- Zucchini salads are an equally popular twist option. There are cooking options great amount: with rice, with carrots and onions.
Korean-style zucchini for the winter is a popular spicy snack on the tables.
The main feature of preservation from zucchini is preliminary heat treatment. Otherwise, cooking zucchini in Korean will not work.
During the heat treatment of vegetables, the amount of vitamins and useful elements decreases, so you can reduce this harm and prepare a spin by sterilizing zucchini directly in a glass jar.
The method of closed sterilization and the use of natural preservatives allow you to save the maximum usefulness for the body, while taste qualities stay on high level, and the durability of seams increases.
So let's look at a couple simple recipes.
A step-by-step recipe for Korean-style zucchini for the winter without sterilization
This spicy and slightly spicy salad will instantly become your favorite among preservation, and preparing this appetizer is quite simple.
Prescription information:
- Vegetables must first be thoroughly washed.
- For this recipe, it is better to take young zucchini.
- This recipe uses a marinade to keep the vegetables soft and tender.
| Ingredients | Cooking method |
To prepare the marinade:
|
|
-recipe: Marinated zucchini in Korean for the winter
Zucchini for the winter in Korean - a simple recipe without sterilization
Fans of "burning" dishes will like the following recipe.
| Ingredients | Cooking method |
|
A quick way to make a couple of jars of delicious salad:
This Korean-style carrot seasoning-free recipe is easy to make yourself:
|
Korean spicy zucchini salad
Korean-style zucchini for the winter - a delicious recipe
An incomparable snack is prepared as follows.
-recipe: Korean zucchini salad
Variations of zucchini recipes in Korean for the winter
Any housewife seeks to diversify winter preparations, various recipes. We offer several variations of Korean-style zucchini recipes for the winter.
Korean zucchini without onions
Many do not tolerate onions in any form; there is a separate recipe for them.
Korean-style zucchini without onions with spaghetti garnish
Korean zucchini without carrots
Zucchini takes pride of place in this recipe.
Recipe for winter preparation of Korean-style zucchini with tomatoes
It's lovely vegetable snack will appeal to those who do not like spicy dishes, because it has a special spicy and slightly sweet taste.
| Ingredients | Cooking method |
|
|
-recipe: Korean zucchini with tomatoes
Recipe for winter preparation of zucchini in Korean style with mustard
Give it a spicy twist and unusual taste mustard will help zucchini in Korean.
| Ingredients | Cooking method |
|
|
Secrets of harvesting zucchini for the winter
Preserving zucchini does not take much time from housewives, it is done quickly and does not require special culinary skills. To this end it is better to pick young fruits, they have a thin and soft peel, which is not felt in conservation. If you are preparing a salad of middle-aged zucchini, then it is better to peel the skin and remove the seeds.
There are no special secrets in the recipe for squash twists; this vegetable is canned with anything.
Best of all, its taste is emphasized by:
And garlic, paprika and other spices give a special aroma and taste. Depending on your taste preferences, any recipe can be changed.
Heh from zucchini for the winter
The popular Korean-style salad turns out to be the most tender, because all the pieces of vegetables collapse in a fragrant and spicy marinade. The dish is so appetizing that it will not leave anyone indifferent.
| Ingredients | Cooking method |
|
|
Conclusion
Use proven recipes, following the step-by-step instructions, and you will enjoy winter healthy dish delighting family and guests great snack. Bon appetit everyone!
The gifts of summer in a jar are not only a riot of berry or fruit homemade preparations. The main competitor of cucumber in terms of the number of recipes is on the list of the most popular vegetables for preservation. Caviar is made from zucchini, fresh fruits marinate or salt, stock up on delicious unusual jam or prepare Korean salads for the winter.
How to cook zucchini in Korean for the winter
The shape of cutting - cubes, half rings, straws - will not affect the taste of homemade preparations, but the method and choice of spices have such magical power. A spicy vegetable appetizer will always find its admirers, but how to marinate Korean-style zucchini so that you want more? With all the abundance of recipes, you can’t do without heat treatment, but if you sterilize vegetables directly in jars, you will be able to preserve the maximum of useful substances. Method closed canning will double the shelf life of Korean-style zucchini for the winter, and among other recommendations:
- harvest, preferably, only young fruits;
- peeling is optional, but cutting vegetables according to the recipe is yes;
- to give the preservation a unique taste, you should first hold the fresh fruits in the marinade.
Korean zucchini recipes for the winter
There are so many ways to homemade zucchini spin that you can try it almost every day before the new harvest. different dishes. How to cook canned zucchini to make them look as appetizing as they look in a magazine photo? Among simple recipes are more common diet snacks, and in combination with other vegetables, spices, it is easier to find hearty or spicy salads. If there is little experience in home preparations, then you should choose step-by-step recipes with photos, and the easiest and most affordable way is to watch the video.
Quick zucchini in Korean for the winter
When it was possible to harvest a rich harvest, then there is not enough time and energy for home-made preparations. Quick-cooking Korean-style zucchini will help save the day, because the recipe is based on a quick approach to twisting. The second advantage of this method is simplicity, while the output is very tasty and profitable. Korean-style zucchini for the winter will be an appropriate addition to boiled potatoes, independent garnish or filling for pita bread.
Ingredients:
- zucchini - 1 kg;
- garlic - 3 cloves;
- onions - 3 heads;
- dill - 1 bunch;
- sugar, salt - 0.5 tsp each;
- vegetable oil - 3 tbsp. spoons;
- vinegar (9%) - 1 tbsp. a spoon.
Cooking method:
- So fresh fruit peel, cut into thin strips, onion - half rings.
- In a saucepan, mix vegetables with salt, sugar, vegetable oil, put it on fire, boil for no more than 5 minutes until the zucchini and onions are translucent.
- Grind garlic, dill, add to the pan, boil for a few more minutes, and then spread the resulting mass into jars. Sterilize the workpiece for 10 minutes from the moment the water boils, remove and roll up under a tight lid.
Korean-style spicy zucchini for the winter
Universal snack and a great duet meat dish- that's what this recipe is useful for. How to cook spicy zucchini in Korean for the winter? Among fresh fruits, strong vegetables should be selected, a rich selection of spices should be taken care of, and time should be left for pickling. The result of such a careful approach will please you when, in the midst of cold weather, you can serve an appetizing spicy dish from the gifts of summer.
Ingredients:
- zucchini - 4 pcs.;
- bell pepper (yellow, red) - 2 pcs.;
- onion - 1 head;
- carrots - 3 pcs.;
- garlic - 4 cloves;
- vegetable oil - 120 ml;
- soy sauce - 30 ml;
- vinegar - 2 tbsp. spoons;
- sesame seeds, red ground pepper - 2 teaspoons each;
- salt, pepper - to taste.
Cooking method:
- Winter option pickling spicy snack provides that young fruits should be cut into thin circles, salt, put under pressure for 2 hours.
- Bye squash preparation will be marinated, it is necessary to chop the onion in half rings, and fry.
- Cut the pepper into thin strips, grate the carrots, and chop the garlic.
- Drain liquid from vegetable harvesting, mix everything, add vinegar, salt, spices.
- Marinate for another hour, then spread on the floor liter cans to sterilize winter spicy salad for the winter by keeping glass jars with appetizing snack in boiling water for 10-15 minutes.
Fried zucchini in Korean for the winter
To make delicious, winter canned vegetables you can not only marinate. To give homemade a different taste by frying the main ingredients, this step by step recipe. How to cook fried zucchini in Korean for the winter, so that they look appetizing even in the photo? With all the nuances to prepare savory snack no more difficult than cooking home preservation according to other recipes, but it turns out very tasty, because you have to cook with tomatoes, bell peppers and spices.
Ingredients:
- zucchini - 1 kg;
- tomatoes - 1 kg;
- bell pepper - 400 g;
- garlic - 8 cloves;
- greens (parsley, dill) - half a bunch;
- sugar - 2 tbsp. spoons;
- salt - 30 g;
- black allspice - 7 peas;
- vegetable oil - 100 ml.
Cooking method:
- Preservation of zucchini should begin with the fact that first wash the raw young vegetables, then remove the peel, cut into rings. Fry each piece on both sides until golden brown, avoiding burning, otherwise they will become bitter.
- Onions, tomatoes cut into cubes, simmer for a few minutes in a pan. Then pour the mass into a container, grind with a blender or mixer. Add chopped garlic, herbs, sugar, salt here, mixing thoroughly again.
- Harvesting for the winter from zucchini will turn out beautiful if you lay out the vegetables in layers, pour over the cooked tomato sauce, add 2-3 peas of allspice.
- Close homemade under a tight lid for storage for the winter is possible only after the sterilization of the jars.
Zucchini in Korean for the winter with carrots
Harvesting in season is easier to manage if you make savory vegetable salads. It turns out a very tasty dish, which, while preserving useful material helps to diversify the menu. Zucchini in Korean for the winter with carrots and spices will definitely have fans, because this homemade preservation has its own “zest”. How to cook a Korean salad of zucchini and carrots so that it acquires a spicy taste? Prepare necessary products and follow the step by step recipe.
Ingredients:
- zucchini - 2.5 kg;
- carrots - 0.5 kg;
- onions - 4 heads;
- pepper - 5-6 pcs.;
- garlic - 5 cloves;
- vegetable oil - 200 ml;
- sugar - 1 cup;
- salt - 2 tbsp. spoons;
- vinegar - 150 ml;
- greens - to taste;
- seasoning for Korean carrot- 2 tbsp. spoons.
Cooking method:
- Fresh zucchini, grate carrots, and cut bell peppers, onions into strips.
- The preparation of the marinade will be the next step, for this you need to mix vegetable oil, vinegar, sugar, salt.
- Pour chopped garlic, herbs into chopped vegetables, pour the marinade, leaving the homemade preparation for 3 hours.
- Next, put the vegetable mass in jars, pour the remaining marinade. Sterilization will take about an hour, and then the jars can be removed for storage.
Video: Korean zucchini salad
Harvested zucchini in Korean for the winter have an original taste, 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.
Instant Korean Zucchini
Ingredients:
- kilogram of zucchini;
- 3 onions;
- a bunch of dill;
- 2 cloves of garlic;
- 10 g of sugar;
- 5 g salt;
- 50 ml of vegetable oil;
- 1 tablespoon 9% vinegar.
Step by step preparation:
- Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), onion into thin rings.
- Place the vegetables in a saucepan, pour in vegetable oil, add sugar and salt. Place the bowl of Korean-style zucchini 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. Quick zucchini ready for the winter in Korean. It remains to cool and clean in a cool place before the onset of winter.
Zucchini in Korean for the winter with seasoning for Korean carrots
Products:
- 3 kilograms of zucchini;
- 0.5 kilograms of carrots;
- 0.5 kilograms of onions;
- 2 tbsp. l. fine salt;
- a glass of sugar and butter;
- 150 ml 9% vinegar;
- 1 tsp seasonings for carrots in Korean.
Korean-style zucchini for the winter - a step-by-step recipe with a photo:
Everything is very simple. Most importantly, you will need a grater for cooking carrots in Korean. Prepare the vegetables for the salad. Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. We rub on a grater.
Carrots also need to be thoroughly washed and peeled. And also grate on the same grater.
We clean the onion from the husk, wash it, and cut it into half rings, preferably thinner than mine.
We combine everything together in a deep saucepan or an enameled basin. Add sugar, salt, Korean seasoning, vinegar and vegetable oil.
Mix the salad thoroughly. Let's stand a little. We lay out the salad in clean, prepared jars, pour the remaining marinade. Sterilize in the oven for 10-15 minutes (half-liter jars). And roll up sterilized. 
Korean spicy zucchini
Ingredients:
- 4 medium sized zucchini;
- 3 carrots;
- 1 onion;
- 4 cloves of garlic;
- 1 yellow and 1 red sweet pepper;
- a tablespoon of sesame oil, soy sauce and granulated sugar;
- 2 tsp sesame seeds;
- 1⁄2 cup vegetable oil;
- 2 tsp red ground pepper;
- 2 tsp 70% vinegar;
- ground pepper - to taste.
How to cook:
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 into strips, chop the pepper finely. Drain the extracted juice from the zucchini, mix with chopped garlic, pepper, onion and carrots.
Stir the vegetable mixture well, add acetic acid and all other ingredients, mix again, add a little salt, arrange in sterilized jars and roll up. 
Zucchini in Korean for the winter - the most delicious recipe
Ingredients:
- 2 kg of zucchini;
- 1 kg of carrots;
- 0.5 kg of onion;
- for marinade: one glass of sugar, vegetable oil and table vinegar;
- ground coriander, finely ground black pepper - as desired.
The most delicious Korean-style zucchini recipe for the winter:
Rub on Korean grater zucchini and carrots. Onion cut into half rings. For the marinade, mix granulated sugar with table vinegar and oil, season with pepper and coriander.
Pour vegetables with this marinade, mix well and leave for 2 hours. Then spread 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 without sterilization
Ingredients:
- zucchini - 3 kg;
- carrots - 500 g;
- onion - 500 g;
- Bulgarian sweet pepper - 4-5 pcs.;
- fresh garlic - 1 head;
- ground hot pepper - 1 tsp;
- table vinegar 9% - 200 ml;
- refined sunflower oil - 140 ml;
- Korean seasoning for dried carrots - 20 g;
- granulated sugar - 1 cup;
- salt - 2 tablespoons;
- dill greens - optional.
Preparation: 1 hour. Preparation: 1 hour 30 minutes
Miracle Buttocks - 3-5 kg of fresh strawberries every 2 weeks!
Miracle buttocks Fabulous collection is suitable for windowsills, loggias, balconies, verandas - any place in the house or apartment where the light of the sun falls. You can get the first harvest in 3 weeks. Miracle buttock Fairy collection bears fruit all year round, and not only in the summer, as in the garden. The life of the bushes is from 3 years or more, from the second year you can add top dressing to the soil.
Cooking:
Rinse the vegetables, peel them. Then grate the zucchini and carrots on a grater designed for cooking Korean carrots.
Peppers, de-seeded and minced garlic small pieces, and onions in thin half rings or slices.
In a large enameled bowl or saucepan, combine the zucchini, carrots, onions, peppers, garlic, sugar, vinegar, salt, oil, seasoning and hot peppers.
Mix the zucchini mixture, greens, cover and leave for 1 hour to marinate.
While the zucchini is marinating Korean seasoning, wash and prepare half-liter or liter jars.
Approximately 60 minutes after the zucchini let the juice, put the pan on the stove, while stirring, bring the salad to a boil, boil the mass over medium heat for 5-7 minutes, remove the foam.
Tightly fill clean, sterilized jars with hot zucchini salad, pour the released marinade into each jar on top. Roll up jars with Korean squash salad with metal lids, wrap with a blanket.
The next day, after the jars have cooled, take the Korean-style marinated zucchini to a cool storage place; in winter, serve a spicy Korean salad with homemade dishes made from meat, potatoes or pasta.
Video - recipe: Korean-style pickled zucchini for the winter
A few tips for preparing the right Korean salad for the winter from zucchini.
- For cooking, use only young and strong vegetables. It is not necessary to peel them, but they should be cut according to the recipe: circles or straws. Other vegetables present in the Korean salad (bell peppers, carrots, onions, and others), cut in the same way.
- It is convenient to use a grater for Korean carrots, which is why this salad got its name.
- When preparing zucchini for the winter in Korean, be sure to let them soak in the marinade, because only in this case the dish will be filled with that unique taste and aroma for which we love Korean dishes so much.
- In winter, Korean-style pickled 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.
- Such a salad great option full-fledged canned food, with which you can garnish any dish when fresh seasonal vegetables are not at hand. They just opened the jar, put the salad on a plate next to the cutlet or any other dish, and you can enjoy the fruits of your own efforts, which, however, can hardly even be called efforts - this is such a simple salad.
