Korean-style zucchini for the winter; 5 most delicious recipes

Korean zucchini for the winter - 5 most delicious recipes

Korean winter squash is probably one of the most delicious appetizers. It comes out spicy and is suitable for both a formal table and a home dinner. At the moment there are a lot of different recipes “Korean style”. And I posted recipes for Korean cucumbers and Korean eggplants on the website. And since we continue to store zucchini for the winter, I hasten to share delicious recipes for Korean zucchini. Go for it!

Korean zucchini for the winter with seasoning for Korean carrots

Seasoning for carrots in Korean gives this appetizer the appropriate taste, I recommend preparing it. Moreover, preparing such an appetizer is not difficult.

We will need:

• zucchini - 2.5 kg (clean weight without skin and seeds)
• carrots - 1 kg
• onion - 1/2 kg
• bell pepper – 1/2 kg
• garlic - 200 gr.
• vegetable oil - 1 cup
• vinegar 9% - 150 ml
• salt - 2 tbsp. l.
• sugar - 3/4 cup (210 gr.)
• seasoning for carrots in Korean - 20 gr.

You can cut absolutely all vegetables at your own discretion, even with stars. And this applies to any preparation, because the most important thing is that it is tasty. Let's look at the recipe step by step.

1. Peel the zucchini and remove the seeds (if the zucchini is the most mature). With young zucchini everything is easier - you just need to remove the skin. Cut the zucchini into slices.

If you want crispy zucchini, don't cut it too thin. The thickness of each circle must be at least 1 cm.

2. Bell peppers can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or into thin slices using a vegetable peeler.

3. Place all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables.

4. Pour in vinegar, add salt and sugar and seasoning for Korean carrots.

If you don’t have ready-made seasoning for Korean carrots, it’s not a failure. Just add ground reddish pepper and coriander to the salad

5. Heat the vegetable oil and pour the hot oil over the salad. Mix well, if you can do it with a spoon, it's unsurpassed. For me, when there are a lot of vegetables and they are chopped larger, it is more convenient to stir with my hands. At the same time, you can slightly knead the vegetables to make them softer and juicier.

6. Now you need to give this salad time to marinate. Cover the bowl with the salad with a clean towel and leave at room temperature for 3 hours. During this period of time, the vegetables will release juice, marinate and absorb the smell of seasonings.

7. Mix the salad well and place it in cleanly washed jars. Place the jars of salad in a pan of warm water. Bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their size. Boil the lids separately. From time to time I boil the lids in the same water as the jars, I just remove them from the blanks for 10 minutes.

8. Roll up the Korean salad with lids, turn the jars over and cover with something warm.

Korean zucchini for the winter - the most delicious recipe

Well, just a very tasty and ordinary recipe for winter zucchini. I would like to tell you that all these recipes can be prepared for dinner, in which case I recommend simply not adding vinegar.

We will need:

• zucchini - 2 pcs.
• carrots - 2 pcs.
• onion - 1 pc.
• garlic - 5-6 cloves
• bell pepper - 1 - 2 pcs.
• vegetable oil - 100 ml
• vinegar 9% - 5 tbsp. l.
• salt - 1 tbsp. l.
• sugar - 2 tbsp. l.
• seasoning for carrots in Korean - 20 gr.
• ground reddish bitter pepper - a pinch

1. We try to grate the carrots for this salad using a Korean carrot grater. The result is an impeccable length and thickness of the carrots. But if there is no such grater, no failure - just grate it on a large grater.

2. Cut the zucchini as it is more convenient or attractive for you. I cut it into long pieces.

3. Bell peppers look great cut into strips. Onions can be cut into half rings. Pass the garlic through a press or grate it. Place all vegetables in a deep bowl.

4. Prepare salad dressing. In a separate bowl, mix salt, sugar, seasoning for Korean carrots and reddish pepper. Add vegetable oil and vinegar.

Korean zucchini salad will acquire a unique taste if you add lightly fried sesame seeds to it.

5. Stir the dressing and season our salad with it. Be sure to mix the vegetables well.

6. The salad must marinate for at least 3 hours. Cover the dishes with a clean towel and leave at room temperature. During this period of time, it is better to stir the salad several times so that the vegetables “become friends” together.

7. Place the finished salad in unstained jars and sterilize in a saucepan with bubbling water. Roll up the boiled lids.

Korean “finger lickin’ zucchini” - a recipe for the winter with photos

Look how wonderful the Korean-style zucchini salad looks, where the vegetables are thinly sliced ​​on a Korean carrot grater.

Korean zucchini for the winter without bell pepper - the most delicious recipe

This recipe is fascinating in its composition. It would seem like the same Korean-style zucchini salad, but it gets its special taste from cilantro, green onions and soy sauce.

We will need:

• zucchini - 3 pcs.
• carrots - 1 pc.
• tomatoes - 6-8 pcs. (small)
• onion - 1 pc.
• garlic - 2 cloves
• chili pepper - 1 pc.
• fresh cilantro - a bunch (20 gr.)
• green onions - bunch (30 g.)
• soy sauce - 3 tbsp. l.
• vinegar - 5 tbsp. l.
• vegetable oil - 100 ml
• salt - 2 tsp.
• dark ground pepper - a pinch

1. Cut off the ends of the zucchini on both sides. If the zucchini is young, then we leave the skin, and if it is already “old,” then we peel the skin. First cut the zucchini in half lengthwise, and then cut it crosswise into slices 3-5 mm wide. Place the zucchini in a deep bowl, add salt, sparing no salt, and leave for 15 minutes. Afterwards, rinse the zucchini slices with cool running water.

To ensure that the zucchini in the salad comes out firm and crispy, be sure to squeeze them lightly after washing.

2. Cut the carrots into circles across and slightly diagonally, 2-3 mm wide. Then cut any circle in half. Cut the tomatoes into 4 parts. Cut the onion into half rings 3 mm wide.

3. Cut the freshest green onion into approximately 5 cm long. The thick lower part with the young onion can be cut in half. Chop the fresh cilantro as desired.

4. Cut the garlic into small slices, hot pepper into thin strips. If you want a spicier salad, then leave the hot pepper seeds, but if you like the taste milder, then it is better to remove the seeds, since they are at their spiciest.

5. Heat the frying pan, pour a little vegetable oil and fry the onions, carrots and tomatoes in it. Fry, stirring constantly, for 2-3 minutes.

6. Add the fried vegetables to the zucchini, add green onions, cilantro, hot peppers and garlic. Pour in soy sauce, vinegar and sprinkle with black pepper. Heat the vegetable oil and pour the hot oil over the vegetables. Leave the salad to marinate for 3 - 4 hours. During this period of time, stir the vegetables a couple of times.

7. Mix the salad well, put it in jars and sterilize for 15-20 minutes. Then we roll them up with metal lids.

Delicious Korean-style zucchini salad

This delicious zucchini salad is for lovers of spicy dishes. The vegetables are perfectly cut into strips using a Korean carrot grater.

So, we looked at another option for preparing zucchini. Our pantries are stocked with a variety of tasty treats. We prepare vegetables collected from our own summer cottages or purchased at the market for the winter. Well, in winter all that remains is to taste and enjoy the result of your own work.

Korean zucchini

These are very tasty zucchini! The recipe was given by my Aunt, so she gave it to us in the autumn, I decided to try it! Everyone really liked it. And absolutely delicious with potatoes!

Ingredients for “Korean Zucchini”:

• Zucchini - 3 kg
• Carrots - 0.5 kg
• Onions - 0.5 kg
• Garlic (3-4 heads) - 15 teeth.
• Sugar - 1 cup.
• Vegetable oil - 1 cup.
• Vinegar (9%) - 1 cup.
• Salt - 2 tbsp. l.
• Spices (For Korean carrots) - 1 pack.

Nutritional and energy value:

Recipe for “Korean Zucchini”:

Make the marinade: mix sugar, vegetable oil, vinegar, salt, spices for Korean carrots. Leave for 0.5 hours until the sugar dissolves.

Peel the zucchini and carrots and grate them using a Korean carrot grater. Cut the onion into half rings. Garlic – through garlic press.

Combine everything, pour in the marinade, mix and leave for 3 hours.
Place in sterilized jars and sterilize 0.5 l - 15 minutes, 0.7 l - 20 minutes.

Yield – 4.5 l.
You can add 0.5 kg bell pepper and greens!

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Comments and reviews

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September 9, 2019 latina elena #

August 21, 2019 Nadezhda1409 #

May 30, 2019 YuliyaDol #

May 29, 2019 Marushku #

September 6, 2018 Tatyana Ledeneva #

October 7, 2018 Enot69 # (recipe creator)

August 23, 2018 Lenokk-2017 #

August 17, 2018 Natalya Renburg #

October 7, 2018 Enot69 # (recipe creator)

August 5, 2018 magdaleine #

October 7, 2018 Enot69 # (recipe creator)

July 22, 2018 mila-kuma #

July 8, 2018 Taya-2017 #

August 8, 2017 Lyubavinka-ya #

October 16, 2016 Katerina 063 #

Luxurious salad. I found a recipe, made one serving to try, and ate it all within a week. There were a lot of zucchini, so I made this salad from all the zucchini. Magic! Find! Thank you!

I changed the proportions a little - I put carrots in half of the zucchini. We liked it better this way. And the seasoning is spicier.

September 28, 2016 geobox #

August 25, 2016 Vic Tori #

August 25, 2016 Vic Tori #

August 3, 2016 sribnaya 99 #

July 29, 2016 n zarybina #

July 24, 2016 malish 911 #

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Korean winter squash with carrots and Korean seasoning - recipe with photos and video

Zucchini is an undemanding vegetable and does not require much care. There are a lot of them growing every year. That’s why this Korean-style zucchini salad for the winter was a discovery for me. I found the recipe on the Internet last year. I prepared Korean-style zucchini for the winter with carrots and Korean seasoning. There were 23 containers of 0.5 and 0.7 liters. We started eating it right away and the salad spent the winter in the cellar like no other. Enough until spring.

The special, pungent taste of the salad complements most meat dishes. In addition, the salad is very ordinary; you don’t need to fry or cook anything. You will only need a grater for Korean carrots and, naturally, it would be great to have an assistant nearby who will help grate all the vegetables on the grater given to us. I use Korean carrot seasoning and 9% vinegar

If you don't have 9% vinegar, you can create it yourself from acetic acid. To one part 70% acetic acid add seven parts water.

Now, in the summer, zucchini grows again like mushrooms after rain. Previously, we have already marinated zucchini like milk mushrooms. Now we will use them to make a salad or appetizer, call it whatever you want. You can not only prepare this dish for the winter, but also throw a couple of jars in the refrigerator without sterilization. Just to eat at lunch.

In this article for us:

Recipe for Korean winter squash with carrots

This salad can not only be left until winter, but can also be eaten within a couple of hours of preparation. Pickled, fragrant vegetables are ready very quickly and ask to be served on the table.

I also add a very bitter hot pepper, but this is a matter of taste. I also take a lot of garlic. Reduce the amount to suit your taste.

What will be useful:

How to cook:

1. First, I set the jars to be sterilized in the oven. I put it in a cool oven and turn it on at 120 degrees. 15 minutes will pass and you can turn it off. It’s better to take small ones of 0.5 or 0.7 liters, about 10 will come in handy. I boil the lids in a saucepan for 5 minutes. While they are being sterilized, I will prepare the vegetables for the salad.

My zucchini is already a little overgrown, so I peel them. If the vegetable is still young, it is not necessary to peel the skin. I also clean out the inner fibrous pulp and seeds. Now is the fun part. Using a Korean grater, I chop the pieces of zucchini into long, thin strips.

2. I pour it into a basin. I also chop the washed and peeled carrots and add them there. Onions, peeled and washed, cut into thin half rings. I peel the garlic and finely chop it. You can squeeze it through a press. I chop the pepper randomly.

After cutting hot peppers, I advise you to immediately wash your hands well. Or work with it with gloves.

I sprinkle all the chopped vegetables with sugar, salt and seasoning for Korean carrots. I pour sunflower oil and vinegar into it.

3. Mix everything thoroughly and leave to marinate for half an hour. The jars in the oven have already been sterilized and cooled down a bit. I put the salad in the jars not to the very top, but 2 cm below the neck. I don’t roll up the lids, I just cover the containers with them. I put a huge pan on the fire and put as many jars into it as the bottom of the pan allows.

Place a cloth napkin or towel on the bottom of the pan.

I pour warm water up to approximately the hangers of the jars. More is not necessary, but less is possible. The fire is low at first so that the containers warm up perfectly, and then I turn it up and wait until the water starts to boil. Later I turn down the heat again. Sterilization after boiling over low heat does not exceed 20 minutes if the containers are half a liter. If liter, then about 40 minutes.

4. Now you need to call your spouse to roll up the still hot containers. I stack them upside down under the blanket until they cool completely. After a couple of days you can take it to the basement. And of course, throw in a jar for testing.

The most delicious Korean-style zucchini for the winter with bell pepper

The appetizer is simply wonderful. If anyone doesn’t like hot peppers, then make Korean winter squash with bell peppers. The salad will taste softer and, due to the pieces of reddish bell pepper, will look more beautiful. Watch a video from Ira Volovik’s video channel as she prepares such a salad.

Still, what a dressed-up look this salad has. There is no shame in treating guests. This is how we prepare Korean-style zucchini for the winter.

That's all I have for today. Thank you to everyone who cooked with us now! If you like these simple recipes, click on the social media buttons to save them on your own page!

Korean zucchini for the winter

This section presents the most popular recipes for Korean zucchini for the winter with step-by-step photos and instructions. We will tell you and show you how to prepare delicious Korean-style zucchini for the winter!

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Recipes for Korean zucchini for the winter, 3 pcs. in the collection

Ingredients

Onions – 0.5 kg

Bell pepper – 5 pcs.

Parsley – 1 bunch

Korean carrot seasoning – 1 tbsp.

Marinade:

Sugar – 1 glass

Sunflower oil – 1 cup

Vinegar 9% – 150 ml

Ingredients

Sweet pepper – 1 pc.

Sugar – 1/4 cup

Sunflower oil – 1/4 cup

Greens - to taste

Vinegar 9% – 1/4 cup

Spices for Korean salads – 1 tbsp.

Ingredients

For filling:

Vegetable oil – 1/3 cup

Hot ground pepper – 1 tsp.

Salt – 1 tsp. (without slide)

Bay leaf – 1 pc.

Mustard beans – 0.5 tsp.

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