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. And at the same time, you can knead the vegetables a little 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 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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Special preparation for the winter: Korean-style zucchini, 2 recipes + prize

You can prepare a huge number of exciting and tasty dishes from young vegetables at home. There is a great abundance of snacks, among which Korean-style zucchini is a special place. Quickly prepared using a spicy marinade based on vinegar and seasoning for Korean carrots, they have a wonderful taste and subtle aroma. Zucchini according to this recipe goes perfectly with fatty dishes, especially meat ones. You can cut them however you like: into strips, slices, circles or cubes. If desired, various additives are added to them, it all depends on preferences. The ready-made Korean snack not only tastes great, but also has a nice appearance.

Korean zucchini for the winter with seasoning for Korean carrots

What we will need:

• zucchini – 1 kg;
• carrots – 300 g;
• salt – 2 tsp;
• sugar – 3 tbsp. l.;
• vegetable oil – 90 ml;
• Korean carrot seasoning – 2 tbsp. l.;
• vinegar 9% - 50-60 ml.

Korean zucchini for the winter: the usual recipe for making

1. First, let's prepare all the necessary products. Wash and then dry the vegetables on a towel. Peel a few medium-sized carrots, and cut off the stalk and inflorescences of the zucchini.
2. Let's grate the zucchini on a special Korean grater. Place in a deep bowl.
3. Add to them carrots, grated in the same way. Season with all the spices, sugar (without a slide), and also pour in a portion of vegetable oil and vinegar.
4. Carefully mix all the ingredients. Cover with a lid and leave to infuse for about 3 hours in a cool place.
5. After this time, the vegetables will release a sufficient amount of juice.
6. Place the salad in sterilized jars (rinse them with baking soda in advance and keep them in a hot oven for 5 minutes).
7. Let's put the jars of salad in a huge saucepan, the bottom of which needs to be covered with a rag towel. Fill the pan with water so that the liquid covers the hangers of the jars. Cover with boiled metal lids. After the water boils, sterilize small jars for about 20 minutes over medium heat.
8. After sterilization, take out the jars and roll them with metal lids.
9. Turn it upside down and cover with a towel until it cools completely. Such preservation must be stored in a cellar or in a dark, cool place.

What came out was a very tasty and juicy salad with vegetables in Korean style, you’ll just lick your fingers! From this amount of ingredients I got 3 half-liter jars of salad.

Korean zucchini for the winter: a recipe with photos that will lick your fingers

Ingredients:

• zucchini – 0.5 kg;
• sweet pepper – 1 pc.;
• carrots – 250 g;
• onion – 1 pc.;
• sugar – 50 g;
• salt – ½ tbsp. l.;
• vegetable oil – 50 ml;
• table vinegar – 50 ml;
• spices for Korean salads - 1 tbsp. l.;
• parsley - 1 bunch.

How to cook

1. Wash the zucchini, cutting off the stem. Grate into narrow strips on a Korean vegetable grater. Transfer to a deep bowl.
2. Peel the carrots and chop them on a grater (not necessarily into strips). Add to the grated zucchini.
3. Wash the sweet pepper (mine is yellowish) and peel a small onion. Chop the onion and pepper into thin half-slices and add to the bowl with the rest of the vegetables. Finely chop a bunch of fresh parsley and also add to the bowl. Let's mix.
4. In a separate container, create the marinade for the salad. To do this, you need to combine all the watery ingredients - vinegar and oil and spices. Mix well so that all ingredients dissolve.
5. Pour the prepared marinade over the resulting assorted vegetables. Let marinate for 3 hours.
6. Place the mixture in sterilized jars along with the juice that formed when pickling the vegetables.
7. Line the bottom of the pan with a cloth. Place the jars filled with salad into the pan and pour water up to the shoulders of the jars. Cover with metal lids and sterilize the twist for 20 minutes (this applies to half-liter jars).
8. After this time, carefully remove the containers from the pan and screw the iron lids with a key.
9. Turn the jars upside down and wrap them in a towel. Once the twist has completely cooled down, you can move it to a suitable storage space for the winter.

Savory Korean-style zucchini for the winter with bell peppers are ready! The Korean-style preparation can be eaten immediately, allowing it to marinate for at least a few hours. I ended up with two half-liter jars of twist and a small plate of salad, which we ate with pleasure at dinner.

Korean-style zucchini slices

List of goods:

• young zucchini - 300 g;
• carrots - 1 pc.;
• salt - 0.5 tsp;
• soy sauce -2 tbsp;
• vegetable oil - 2 tbsp;
• lemon juice - 1 tbsp;
• garlic - 1-2 cloves;
• pepper, h.m. - taste;
• hot pepper - to taste;
• ginger (root) - 1 cm;
• dill - 4 sprigs.

How to quickly and easily prepare such a zucchini appetizer

1. Let's prepare the vegetables. Wash the zucchini and carrots in cool water. Dry with a napkin. Cut into thin slices and discard the ends of the fruit. Peel the carrots and grate them using a Korean carrot grater. If there is none, three on an ordinary grater, but grate along the carrot so that long strips come out.
2. Salt the cooked zucchini and carrots. Mix them and leave them for 15 minutes to salt them.
3. Let's prepare the spices, hot pepper in small pieces, peel the garlic, chop it finely, grate or finely chop the ginger, chop the dill.
4. Pour vegetable sunflower oil, soy sauce, lemon juice into a deep bowl, season with ground pepper. If there is no lemon to squeeze out the juice, use citric acid on the tip of a knife. But I advise you to use lemon juice.
5. The zucchini lay down and let out the juice. Drain it and collect grains of salt with your fingers. You can transfer them to a colander and wash with water. Please note that soy sauce is salty, so remove excess salt from the circles. The vegetable was quite salted. Combine the circles with dill, ginger, garlic and hot pepper. Mix.
6. Fill with sauce. Mix again. Pour the sauce in parts, stir, taste. We determine the taste that suits us.
7. Leave the circles in the marinade for 20 minutes. Then we drain the marinade, and you can serve the Korean fried zucchini in circles.

Friends, this is a very tasty appetizer. You will certainly appreciate the catchy, moderately spicy taste of the dish. You can serve it with meat dishes and it’s also delicious simply with bread.

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Korean zucchini for the winter

Vegetable preparation for the winter. Real jam! Lovers of Korean carrots will really like this tasty zucchini preparation. The salad is prepared quickly and easily. The result is great! The taste of the preparation is special, rich, and the smell is amazing. Canned food is great to serve with potatoes in the winter.

1. Main
2. Recipe groups
3. Korean zucchini for the winter

Ingredients and how to cook

ingredients for 30 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 4 hours

Step-by-step production

Step 1:

Prepare all the ingredients indicated in the recipe. Wash and peel the vegetables. Rinse jars (500 ml) thoroughly with baking soda. Dry. How to sterilize jars in the oven? Place them in a cool oven upside down. Warm up for 15 minutes at 120°C. You can sterilize containers in the microwave or over steam. Boil the iron lids for about 10 minutes. Drain and let them cool.

Step 2:

Which zucchini are best? Choose large, young fruits. Wash them and peel them. It is not necessary to cut off the very thin skin. If using the most mature zucchini, cut out the center with the seeds. In its pure form it should be approximately 3 kg.

Step 3:

In a bowl, mix salt, sugar, ready-made Korean carrot seasoning, refined vegetable oil and 9% table vinegar. Stir the mixture thoroughly until the salt and sugar crystals are completely dissolved.

Step 4:

Grate the zucchini using a Korean carrot grater. Take a wide and deep bowl, in which it will be convenient to stir the vegetable mass later. Place the grated zucchini there.

Step 5:

Grate the juicy and sweet carrots on a Korean grater. If you don’t have a Korean grater, use a regular large grater. Cut the onion into thin half rings. Chop the garlic with a knife as finely as possible or pass it through a press. Add carrots, onions and garlic to the zucchini. Add a mixture of sugar, salt, vinegar, spices and vegetable oil. Stir well. Leave for 3 hours. During this period of time, the vegetables will release juice and absorb the odors of the seasonings.

Step 6:

After 3 hours, divide the vegetable mixture into unstained, dry jars. Use a sterilized spoon to compact the mixture, expelling excess air from it. Do not fill the jars to the brim, leave a gap of 1-1.5 cm, otherwise the juice will leak out during sterilization. Cover with boiled dry lids.

Step 7:

Pour hot water into a wide saucepan (but not boiling water, otherwise the glass will burst). Place containers with salad there. The water must reach the “shoulders” of the cans. Bring to a boil. Reduce heat. Sterilize for about 15 minutes. Remove the jars from the pan one at a time. Roll up the lids. Turn it upside down, wrap it in a blanket and leave until completely cool (about a day). Store the workpiece in a cool place (cellar, refrigerator). Bon appetit!

If desired, add chopped bell pepper to the vegetables.

If desired, lightly fry the sesame seeds in refined oil with the highest smoke point. Add to the mixture. With them the taste of the salad will be even more unique.

If you do not plan to store the workpiece all winter, there is no need to sterilize it. Seal the jars with unstained plastic lids and place in the refrigerator.

If you are preparing a salad for lunch or dinner, do not add vinegar.

If you don’t have Korean carrot seasoning, just add ground reddish pepper and coriander grains to taste.

You don’t have to grate the zucchini, but cut it into slices (about 1 cm wide).

So that summer supplies are guaranteed to keep you happy throughout the cool season, read the main rules, secrets and life hacks about preparing for the winter.