They turn out very tasty and at once scatter from the table. Korean-style zucchini is in particular demand. Spicy lovers will definitely appreciate this appetizer. In general, Korean-style vegetables appeared on the tables of Russians not so long ago, but immediately won a place of honor among the leaders in preparations. It won't be hard to cook them. Especially if you cook zucchini. This is a picky vegetable that is not difficult to work with. At the same time, all dishes from it are delicious.
Zucchini, in order to cook them for the winter, require only proper heat treatment. No additional steps for long storage not required. However, during cooking and stewing, a large proportion is lost. useful substances and vitamins. To save them to the maximum, cook Korean zucchini. The cooking method does not require additional cooking, stewing and frying. It is enough just to sterilize the salad right in the jars.
So, now I will show you my most favorite recipes for delicious spicy zucchini. Prepare everything according to the list, we begin.
Menu:
1. Korean-style zucchini for the winter, spicy, with carrots and sweet peppers
For those who have never tried to cook this dish, I suggest starting with this recipe. It is very easy to prepare and now you will see for yourself. spicy and spicy taste crispy vegetables will not leave anyone indifferent. Try it too!
Ingredients:
- 2 carrots;
- 1 large Bell pepper(or two small ones);
- 1 onion;
- 2 tablespoons of granulated sugar;
- a bunch of fresh herbs;
- 2 small zucchini;
- 6 cloves of garlic;
- 1 tablespoon coarse salt;
- a stack of vegetable oil;
- 5 tablespoons of vinegar (9%);
- hot pepper to taste;
- 1 full tablespoon of Korean vegetable seasoning
Now, in the summer season, all the ingredients can be picked from the beds.
Cooking steps:
1. Wash the zucchini, wipe and cut into sticks. You can use the grater attachment to Korean carrots. It is in this recipe that I cut the zucchini into larger pieces to diversify appearance dishes. Thin straws here will be other vegetables.
If you have to work with more mature zucchini, with a tough skin, then it must first be peeled.
2. Grate carrots with a special nozzle.
3. Chop the onion into thin long sticks. sweet pepper also need to be chopped into thin and long strips, commensurate with onions. Finely chop the greens. Chop the garlic with a knife. Combine all these ingredients in one bowl.
4. In a separate bowl, mix all other ingredients. It turns out spicy marinade. Pour them over the vegetables. Mix thoroughly so that each piece is fully saturated with marinade. Leave under a lid or a napkin for 3 hours. During this time, the vegetables will release natural juice, in which they will marinate.
5. After 3 hours, you can lay the salad in clean jars. First you need to distribute the vegetables, and only then equally pour the resulting marinade.
6. Cover with lids. Put a towel or napkin on the bottom of a tall saucepan. Put jars on it and pour water up to the neck. Set on the stove and boil for 20-30 minutes. This is necessary so that our vegetables can be stored longer. If you neglect this procedure, then the lids will swell in a couple of weeks.
7. After sterilization, the lids must be tightly screwed on, and the jars must be placed upside down and wrapped in a warm cloth. Check them for leaks after a few hours. The next morning, after complete cooling, you can transfer the blanks to the storage location.
Good preparations for you!
2. Korean zucchini salad for the winter
Delicious and crunchy treat winter storage from vegetables we will cook right now. We take zucchini and carrots as a basis. It turns out great snack. You can eat it after a few hours. And such a salad is stored all winter rolled up.
Ingredients:
- kilogram of fresh carrots;
- half a kilo of onions;
- a glass of granulated sugar;
- a glass of vinegar (9%);
- 2 kilograms of young zucchini or zucchini;
- a glass of vegetable oil;
- 2 tablespoons of coarse non-iodized salt;
- a sachet of mild vegetable seasoning.
If you can't buy a special seasoning, add a mixture of coriander and ground red pepper.
Cooking steps:
1. Cut the carrot with a knife into thin oblong pieces. If possible, use a special grater.
2. Do the same with zucchini. If the vegetables are still young, then the peel does not need to be peeled.
3. Finely chop the onion.
4. Mix all the vegetables with your hands. In a separate bowl, mix the rest of the ingredients for the marinade. Try to dissolve the sugar and salt as much as possible. Pour the vegetables with the resulting solution and stir carefully again so that the marinade is evenly distributed in the dish. In this form, you need to leave the salad, after closing the dishes with a lid, for 3 hours. It is not necessary to put it in the refrigerator, it is enough to leave it on the table.
5. Through due time vegetables will release a sufficient amount of pickling juice. First, you need to lay out the vegetables themselves in jars, and then evenly distribute the marinade. Cover with lids.
6. The final step will be the sterilization of the salad directly in the jars. This is very important condition, since the components of the workpiece did not pass the preliminary thermal preparation. Boil jars in boiling water for 15-20 minutes. Then you can roll up the lids.
Now hot jars need to be carefully shifted to the edge of a warm cloth, upside down. Cover it at night. The next day, you can already transfer to the refrigerator or basement.
3. The most delicious Korean-style zucchini for the winter
Such a salad scatters from the table in no time. Delicious, fragrant and crunchy, it won our hearts. Every summer, as soon as the first zucchini appear, I make sure to close a few jars for the winter. The non-cooking method of harvesting pleases me the most, because it contains all the main amount of vitamin. Try it and see for yourself!
Ingredients:
- 3 kilograms of zucchini;
- a pack of seasoning for Korean vegetables;
- half a kilo of carrots;
- 3 tablespoons of salt;
- a glass of 9% vinegar;
- half a kilo bell pepper;
- a glass of granulated sugar;
- half a kilo of onions;
- 2 heads of garlic;
- half a glass of oil.
1. Zucchini must first be cut into thin slices along, and then chopped into strips across. Width no more than 3 centimeters. Transfer them to a deep bowl and add 1 tablespoon of salt. In this case, it is imperative to take ordinary, non-iodized coarse salt. Mix with hands. This procedure will start the active release of juice from zucchini. Leave for 10-20 minutes while you prepare other vegetables.
2. Rub the carrot through Korean grater. Sweet pepper, without seeds and partitions, turn into thin straws. Cut the onion into thin half circles. Pass the garlic through a special press. Mix these vegetables together in a bowl.
3. For marinade, mix salt and sugar in vinegar until completely dissolved. Then add oil and stir again.
4. In the meantime, the zucchini has released enough juice. They must be carefully squeezed out of the liquid. We do not need it, so you can safely pour it out. Combine zucchini with other vegetables, add seasoning and season with marinade. Taste it. If you lack spiciness or salt, make up for the deficiency. Punch down the contents and cover with a lid. Leave for 2-3 hours. During this time, you need to prepare jars and lids.
5. Ready salad Arrange in banks, pressing it tightly. The marinade also needs to be evenly distributed.
6. Place jars covered with lids in a saucepan. Sterilize on a boil for 20-30 minutes. After that, you need to tighten the lids and put away for storage.
4. Video - Korean-style pickled zucchini for the winter
In conclusion, I would like to share another recipe that I often practice. To avoid questions, watch the video description.
If you have never preserved Korean-style zucchini before, be sure to try it. Spending a few minutes in the summer preparing and waiting 2-4 hours for marinating, in the winter you will ensure yourself the opportunity to enjoy a crispy snack. It can be eaten like independent dish or complement with your favorite side dish. This salad will serve as a dish for a family dinner or a festive table. Bright, crisp and very delicious treat useful in any case!
Very soon I will introduce you to new culinary discoveries. Good luck with your preparations and long storage! See you soon!
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 peppers into circles 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.
Zucchini in the garden grow and grow. Every day you cook some of them delicious food, fry pancakes for breakfast, make preparations. Just recently brewed different ways. And they don't end there. And they are not going to end yet.
So let them grow! There are plenty more delicious preparations for the winter of them. And one of these, a delicious, aromatic appetizer or salad, as you like, is Korean zucchini. Recently, which has become very popular and loved for its taste qualities, for the relative ease of preparation, for "not capriciousness." Such a salad is well stored when harvesting it for the winter, and therefore it is considered as such.
Now they are very fond of blanks from the “lick your fingers” series, we have already prepared from this series and. And now we are preparing this delicious snack. And this salad is not called so by chance, it turns out it is simply the most delicious. Moreover, you can cook it in any known way, it always turns out delicious. Men just love it!
But I warn you right away about one feature of this salad. Cook a lot at once! Because it turns out to be so tasty that many simply don’t reach the jars - they eat it earlier! The fact is that vegetables are marinated for some time in a specially prepared marinade. And after the right time, the salad is completely ready to eat.
And you can first prepare a sample, a little bit. Try it, and then decide how many cans you want to prepare. And I give you a guarantee that everyone will like the salad. I haven't met anyone yet who doesn't like it.
So let's get cooking. This delicious salad for the winter we will cook from zucchini in two different ways.
Instant Korean Zucchini
We will need (for four 650 gram cans):
- zucchini - 1.6 kg
- carrots - 400 gr
- onion - 400 gr
- bell pepper - 3-4 pieces
- dill - 1 bunch
- garlic - small head
To prepare the marinade:
- vegetable oil - 120 ml (6 tablespoons)
- vinegar - 9% - 80 ml (5.5 tablespoons)
- sugar - 4 tbsp. spoons
- salt - 1 tbsp. a spoon
- ground black pepper - 0.5 tsp
- ground red pepper - 0.5 tsp
- coriander - 1.5 tsp
- paprika -1.5 tsp
- turmeric - 0.5 tsp
Cooking:
1. Wash and peel vegetables. If the zucchini is young, and it is these that are better to take for a salad, then they do not need to be cleaned. Their skin is young, tender and there is no need to throw it away. In addition, the salad will get a richer color.
2. Grate carrots and zucchini for Korean carrots. We try to rub in such a way that the resulting straw is long.
3. We clean the Bulgarian pepper from seeds, wash and dry it. Then we cut the same long thin strips.
4. Peel and chop the garlic either with a knife or with a garlic press.
5. Cut the onion into very small cubes, the smaller the better. Try to cut it with a side of no more than 3 mm.
6. Put all the ingredients in a basin or large saucepan.
7. Add all the ingredients for the marinade. Since we cook according to a quick recipe, we won’t bother with them for a long time. Therefore, pour and pour immediately everything that is required according to the recipe.
The fact is that all spices can be pre-fried in oil for 5-7 seconds, so the spices will better open their flavor.
8. Mix the salad. In order not to damage the vegetables, mix them with your hands, gently passing the “vegetable straws” through your fingers. It is also easier to distribute all the spices evenly with your hands.
9. Leave for 2.5 hours, stirring occasionally. By that time, the vegetables will already be limp, let the juice flow, and they can be gently mixed with a long-handled spoon.
10. We lay out the workpiece in sterilized jars. How to sterilize them correctly, you can see
In each of them, be sure to add juice with marinade.
You don't need to spread the salad all the way to the top. During sterilization, it will heat up and extra juice will be released. So that it does not flow out much, leave a little space for it. Cover with scalded lids.
11. Put gauze or a piece of cloth in a large saucepan. pouring hot water but not boiling water. We put the jars and add water so that it reaches her “shoulders”. We put the pan with jars on the fire.
12. As soon as the water boils, reduce the heat to medium. We sterilize 500 and 650 gram jars with salad for 40 minutes, liter jars for 50 minutes. During sterilization, adjust the fire so that the water boils, but does not boil.
Then we take out the jars with the help of special tongs, and twist the lids with the help of a seaming machine.
When you take the jars out of the pan, do it carefully. The lid should not open at this point. If it opens, air will get into the salad, and then you need to sterilize this jar for 15 minutes additionally so that the air comes out again.
13. Then we turn the jars of salad over, we no longer cover them. They have been heat treated for a long time. And wait for the jar to cool completely. Then we turn it over again, and put it in an accessible place for observation for two to three weeks.
Store jars in a cool place, away from heating appliances.
If during storage the lid is swollen on your jar, then such products should not be eaten!
Follow all the rules of preparation and sterilization, and then all your conservation will delight you all winter.
From this amount of products, I got four 650 gram cans. And there is very little left to try. The Korean style zucchini was delicious. Juicy, moderately spicy, sweet-sour-salty. The husband said that it was not enough, and asked to cook the same, but without preservation. Asked - ready! It's nice when people like what you cook!
And here is another recipe. Which, in principle, is not much different from the first, but there is one significant difference. It lies in the fact that we will add seasoning for Korean carrots to the marinade.
The most delicious recipe for the winter "Lick your fingers"
We will need (for 9-10 half-liter jars):
- zucchini - 3 kg
- onion - 0.6 kg
- carrots -0.6 kg
- bell pepper - 5 pieces
- dill - bunch
For marinade:
- seasoning for Korean carrots - 20 gr
- vinegar 9% - 1 cup
- oil - 200 ml (10 tablespoons)
- sugar - 1 cup
- salt - 2 tbsp. spoons
- garlic - 1 large head
- red hot peppers-0.5 tsp
Cooking:
1. Wash and clean vegetables. If the zucchini is young, then leave it in the peel.
2. Three carrots and zucchini on a grater for Korean carrots.
3. We cut the onion very small cubes. Preferably with a side of no more than 3 mm.
4. Bulgarian pepper cut into long thin strips, comparable in size to previously chopped vegetables.
5. Grind the garlic.
6. Cooking the marinade. We heat the oil in a pan, but not to a boiling state, just warm it well. We put red pepper and seasoning for Korean carrots in it. Seasoning can be very spicy, and not very spicy. If you have it very spicy, you do not need to add additional red pepper.
See the information on the packaging. Weight may also vary. Seasoning can be in a package of 20 grams, and then we add it to the whole package, or maybe, like I have 15 grams. Then buy two packs. And report part of the second.
Fry them for 5-7 seconds. Immediately turn off the fire, and pour the oil with spices into a cold bowl. When frying, the taste of spices will be revealed to the maximum, and the appetizer will become simply divinely delicious.
7. When the oil has cooled, add to it all the ingredients for the marinade. Stir and let stand for 20 minutes so that the oil is saturated with all the flavors.
8. Pour the prepared marinade into the grated vegetables and mix. The smell in the kitchen is such that everyone in the house runs to it. Seeing beautiful salad They ask when we will eat. But this is still a long way off. Now we need our salad to infuse. And he insisted 2.5 hours.
During this time, stir it every 40 minutes. Be sure to stir so that the vegetables are evenly soaked. delicious marinade. And this must be done carefully so as not to damage the vegetables.
The appearance of any dish is no less important than its taste.
9. At the end of time, lay out the salad in sterilized jars, be sure to add marinade to each. It will continue its action, and every day the salad will infuse and become even tastier.
Do not forget to set aside some of the salad, so as not to wait for winter to come, but to enjoy it on the same day.
10. Banks do not need to be filled to the very top. During sterilization, which we will definitely do, the contents will heat up and boil, which means juice will be released. Therefore, so that it does not overflow strongly, we leave a small gap between the salad and the lid, which we previously scalded with boiling water, and now we cover the jar.
11. Cooking the pan, as in the previous recipe. We put jars in it, and sterilize for 40 minutes. I will not describe the sterilization process, since it is exactly the same as in the previous recipe.
12. Turn over the twisted cans and leave to cool completely.
There are many recipes on the Internet where the sterilization process takes 15-20 minutes. Maybe this is true, but only after the contents have boiled in the jar itself. From this point on, you need to pinpoint 15-20 minutes. We sterilize for 40 minutes because, first, the water boils, only after that the contents of the jar begin to warm up. After 20 minutes, the temperature inside the jar reaches 100 degrees, which is what is needed for sterilization. And 15-20 minutes for the final stage. So it turns out the same 40 minutes.
Today I shared with you two recipes of one dish. I hope that you will choose one of the recipes for yourself and cook delicious Korean-style zucchini according to it. Enjoy them raw and prepare for the winter to please yourself in the winter.
Cook and eat healthy!
Good afternoon friends!
Korean-style zucchini is one of my favorite preparations for the winter. Specialty of the house Korean cuisine, which has become beloved and popular in our country, can be cooked at home.
A large selection of recipes and the versatility of cooking distinguishes this appetizer. She has a spicy and spicy taste, average calorie content (110 kcal per 100 grams of product). There is little to compare with this dish, which is quickly eaten, just have time to put it on a plate. Just like, it's no coincidence that they are relatives.
Zucchini in Korean. The most delicious recipe with seasoning for the winter
Cook this Korean salad from zucchini for the winter at home will not be difficult. You just need to know the recipe and stock up necessary ingredients. An indispensable component of this delicious recipe is a wonderful Korean seasoning for carrots, which gives the dish a unique Korean flavor, spicy, burning and piquant taste.
Ingredients:
for 1 kg of zucchini we need:
- carrots - 500 gr.
- onion - 60 gr.
- tomatoes - 300 gr.
- garlic - 2 cloves
- greens - to taste
- vegetable oil - 100 gr.
- vinegar 9% -1/4 tbsp.
- salt - 2 tsp
- sugar - 2 tsp
- seasoning for Korean carrots - 2 tsp
Cooking:
Vegetables for Korean-style zucchini salad are cut into large beautiful pieces and half rings. Such 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 one that suits you best and cook super delicious Korean-style zucchini. 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 suggest you consider some of the most delicious recipes, especially since it needs the most affordable, 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? 
AT 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
- black ground pepper- 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. Very tasty.
Recipe for cooking delicious Korean-style zucchini without sterilization
This easy winter recipe is a great appetizer for 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 pairs 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 cans- 15 minutes, 1 liter - 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. We lay out the finished salad in 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. Enjoy your meal!
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!
