Korean zucchini for the winter and not only: 5 homemade delicious recipes

If you want a spicy, low-calorie and healthy sweet, cook Korean-style zucchini. Look at the remarkable photo recipes, find out the specifics of cooking, the time of preparation steps, the energy value and the amazing usefulness of food made from new vegetables. Read more...

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Korean-style zucchini is a worthy table decoration for daily meals and holidays.

Choose the best tested recipes for Korean zucchini on the resource 1000.menu. Try options with mushrooms, various aromatic herbs, bell peppers and carrots. Add a unique note to the dish with oriental spices. Help your body receive important micronutrients without losing your delicious sense of taste. It’s easy to make a wonderful delicacy from zucchini or zucchini!

Korean-style zucchini salad will turn out amazing from both zucchini and regular zucchini. Zucchini is that rare vegetable that is preferably used unripe. You should choose zucchini that is not huge in size and has a pleasant light, green skin color. Elastic zucchini up to 20 cm long are perfect. The skin must be smooth, shiny, without damage or dents.

5 most commonly used ingredients in Korean zucchini recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Carrot	33	1.3	0.1	6.9
bell pepper	27	1.3		5.7
Sesame	582	21	53.7	12
Sugar	398			99.7
Bulb onions	41	1.4		10.4

Exciting recipe:
1. Cut zucchini or zucchini into thin slices.
Add some salt. 2. Peel the carrots, cut into long, narrow strips or grate them for Korean dishes.
3. Also prepare sweet reddish and yellowish peppers.
4. Place all ingredients in a deep bowl.
Mix carefully. 5. Heat sesame or olive oil in a saucepan.
Add coriander, reddish and dark pepper, basil, turmeric and paprika to it. Keep on fire for 10 seconds. 6. Pour the hot oil dressing over the vegetable mixture.
Mix. 7. Season with vinegar, soy sauce, crushed garlic.
Stir thoroughly. 8. At the end of making the Korean zucchini salad, finely chop the parsley, cilantro and dill. Let the salad sit for a couple of hours.

5 of the lowest calorie zucchini recipes in Korean:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Korean Hemultan soup	1 hour	42	+47
Korean zucchini salad	3 h 10 min	48	+305
Zucchini with carrots in Korean for the winter	40 min	76	+80
Korean zucchini and carrot salad	35 min	92	+15
Funchoza with shrimp and vegetables	30 min	175	+49

Helpful tips:
• Instead of zucchini, you can use zucchini.
The right fruits do not require peeling. • To give the salad an interesting color, you can add fried onion, cut into thin half rings.

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.

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. Stirs 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.

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

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” with each other.

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

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 salad

Korean-style zucchini salad is a good appetizer for barbecue. The salad is prepared quickly, you just need to find 10 minutes of free time. It is prepared both for the winter and as an appetizer for any day or for a festive table.

Korean zucchini salad

Compound:

2 carrots;
2 zucchini;
4-5 cloves of garlic;
1 tsp. Sahara;
3 tbsp. l. apple cider vinegar 6%;
1 tsp. salt;
55 ml sunflower oil;
1 tbsp. l. Korean seasoning for carrots.

Making salad:

The zucchini is washed, then crushed on a carrot grater. Then add finely chopped garlic, vinegar, and seasoning. All ingredients are mixed well.

The carrots are grated into narrow strips, after which they are fried in a frying pan with heated refined vegetable oil for 2-3 minutes over medium heat. Then add salt and sugar and send it hot to the vegetables. The salad is mixed and sent to the refrigerator for 2 hours to marinate.

Korean zucchini with sweet peppers

It is best to choose a reddish color for the sweet pepper included in the salad, so that it is dense and juicy.

Compound:

150 g carrots;
350 g zucchini;
1 PC. bell pepper;
4 cloves of garlic;
1 tsp. Sahara;
0.5 tsp. salt;
3 tsp. spices;
3 tsp. vinegar 9%;
2 tbsp. l. vegetable oil;
40 g parsley and basil.

Manufacturing:

For dressing, combine oil with vinegar, add sugar and salt. Then add Korean carrot seasonings. Mix everything well and let it sit.

Zucchini and carrots are grated on a carrot grater.

The pepper is freed from seeds, then cut into 2 halves and cut lengthwise into narrow strips.

Parsley and basil are finely crushed with a knife so that the juice is released.

Garlic is passed through a press. All products are stirred, then poured with dressing and mixed again.

The salad is allowed to stand for 30 minutes, after which it is served. But it’s better if it stands for 1.5 hours.

A plate with a load in the form of a 3 liter jar of water is placed on top.

Korean zucchini for the winter

Compound:

2.4 kg of zucchini;
600 g carrots;
200 g onion;
300 g bell pepper;
100 g dill and parsley;
7-8 cloves of garlic.

200 ml vegetable oil;
10 tbsp. l. vinegar 9%;
2 tbsp. l. salt;
4 tbsp. l. Sahara;
0.5 tsp. coarsely ground red pepper;
2 tbsp. l. seasonings for carrots.

Manufacturing:

Zucchini is cut into narrow strips.

The carrots are peeled from the outer skin, washed and then chopped on a Korean carrot grater.

Vegetables are combined in a saucepan.

The dill and parsley are washed, then finely chopped and placed in a saucepan.

The onion is peeled, washed in cold water, cut into half rings.

The seeds are extracted from sweet bell peppers, washed and combined with all the vegetables.

For the marinade, the oil is combined with vinegar, sweet sand, salt, reddish hot pepper and seasoning, and everything is mixed.

The garlic is peeled, then crushed on a small grater and sent to the marinade. Then pour it into a saucepan with vegetables, stir and leave to marinate for 3 hours.

After time, the salad is distributed into jars and covered with lids. Then they need to be sterilized. To do this, place the jars in a pan with cool water, so that the water reaches just below the neck of the container.

Place a small towel or piece of cloth on the bottom of the pan. Sterilize half-liter jars for 15-20 minutes from the moment the water boils. After which they roll it up, turn it over with the lid down and wrap it in a blanket until it cools completely.

Korean zucchini salad - the most delicious recipes for a special Asian appetizer

Korean-style zucchini salad is a dish that goes perfectly with any side dish. It is especially good to serve such special salads with various meat dishes and other fatty foods, since they will promote their best absorption.

How to make zucchini salad in Korean

Korean-style zucchini salad is a very quick-to-make and very appetizing dish; it’s easy to prepare, and therefore a must-try. This dish is a beautiful alternative to regular salads of tomatoes, cucumbers and cabbage. The tips below will help you cope with the task and avoid potential problems.

Vegetables for salad must be cut thinly so that they marinate perfectly.
Zucchini and carrots can be chopped into strips, but it is more convenient to use a special grater.
If you use young zucchini, you don’t have to peel them.

Zucchini salad in Korean style

Korean-style fried zucchini can be prepared when you want something appetizing and unusual, but have very little time for cooking. The salad is prepared only from new vegetables, and therefore all the beneficial substances are preserved in it. Instead of ordinary zucchini, you can use young zucchini in the dish.

zucchini, carrots - 2 pcs.;
garlic – 1 head;
oil – 100 ml;
sweet pepper – 1 pc.;
Korean seasoning – 1 packet;
vinegar - 1 tbsp. spoon.

Sweet peppers are chopped into strips.
Zucchini and carrots are crushed with a grater.
The garlic is pressed and the dill is chopped.
Combine the ingredients, add seasoning, oil, vinegar and stir.
Zucchini salad with Korean seasoning can be served immediately.

Korean raw zucchini salad

Korean-style raw baby zucchini salad will appeal to those who love special, noteworthy and fresh-tasting dishes. You don’t have to heat the vegetable oil, but simply pour it into the salad, but when heated with vinegar essence, it gives the dish a special taste, and then the vegetables are pickled even faster.

zucchini – 600 g;
sweet pepper – 1 pc.;
cilantro – 50 g;
vinegar essence - 2/3 tbsp. spoons;
Korean seasoning – 1 pack;
carrots – 250 g;
oil – 70 ml;
salt – 1 teaspoon;
garlic cloves – 5 pcs.

Zucchini and carrots are crushed with a grater, peppers are chopped into strips, and cilantro is chopped.
Add garlic, seasoning and stir.
Pour oil and vinegar essence into a saucepan, bring to a boil and pour into a salad of new Korean zucchini.

Korean-style zucchini and carrot salad

Korean-style zucchini with carrots is the newest flavor of a common and beloved dish by almost everyone. Carrots can be cooked as much as you like in the winter, but this delicacy can only be created in the summer - during the ripening season of this wonderful product. Zucchini adds some freshness to the appetizer, which makes it especially tasty.

zucchini – 1 pc.;
vinegar 6% – 5 tbsp. spoon;
carrots – 3 pcs.;
sweet sand – 25 g;
onions – 2 pcs.;
oil – 70 ml;
Korean seasoning – 1 teaspoon;
salt.

The onion is peeled and chopped into half rings.
Grate carrots and zucchini.
Heat the oil, add spices, heat for a minute and pour into the salad.
Add salt, pepper, vinegar and stir.
Korean-style zucchini and carrot salad is refrigerated for 1 hour.

Korean spicy zucchini salad

Korean-style spicy zucchini is a very appetizing appetizer that won’t take much time to prepare. Like all oriental dishes, this delicacy comes out very fragrant and hot in taste due to the addition of chili pepper and other spices. You can use ready-made seasoning, or you can add spices separately to your own taste.

carrots, zucchini – 2 pcs.;
chili pepper - half a pod;
dill;
sugar, vinegar - 1 tbsp. spoon;
garlic cloves – 3 pcs.;
salt – ½ teaspoon;
spices;
oil – 40 ml.

Chop the zucchini into circles and blanch for 4 minutes.
Garlic is crushed with a press.
Carrots are passed through a grater.
Combine vegetables with other ingredients and refrigerate.
In an hour, the Korean zucchini salad will be ready.

Korean zucchini and eggplant salad

Korean-style eggplants and zucchini, prepared according to this recipe, will decorate any table, be it a home lunch or a formal feast. And so that the blue ones don’t become bitter, you can add salt to them after cutting and leave them for half an hour. If you want to reduce the fat content of the dish, then after frying the vegetables you can place them on paper towels so that some of the oil is absorbed.

eggplant, zucchini - 1 pc.;
oil;
testicle – 1 pc.;
dill - half a bunch;
Korean carrots – 100 g;
ground ginger – ½ teaspoon;
starch – 20 g.

Combine protein with starch, ginger and 70 ml of water.
Sliced vegetables are dipped into the resulting mixture and deep-fried.
Combine the vegetables with Korean carrots and herbs, sprinkle with soy sauce and serve the Korean-style zucchini and eggplant salad to the table.

Korean dried zucchini salad

The recipe for Korean zucchini salad, presented below, differs from almost all others in that it is prepared not from new, but from dried zucchini. The fried onions and sesame oil used for dressing add extraordinary piquancy to the dish. If you don’t have rice vinegar on hand, you can make do with apple vinegar, it will also be delicious.

dry zucchini – 100 g;
onion – 1 pc.;
sugar – 1 tbsp. spoon;
coriander, paprika, hot chili pepper, rice vinegar - 1 teaspoon each;
dark and snow-white ground pepper - 1 teaspoon each;
carrots – 200 g;
sesame oil – 40 ml;
garlic cloves – 5 pcs.

Pour the zucchini with water for 2 hours, boil for 5 minutes, and drain in a colander.
Place carrots in a bowl, add zucchini, all the spices, garlic and fried onions on top.
Stir, add vinegar, sesame oil, salt to taste and send the Korean-style dried zucchini salad to infuse in the cold.

Korean zucchini hee - recipe

Korean-style zucchini hye is a special, moderately spicy and fragrant appetizer. Due to the fact that the zucchini is not boiled, but only poured with boiling water, they become softer, but at the same time retain a slight crunchiness. This salad is especially tasty with the addition of cilantro. If desired, you can add soy vinegar instead of salt.

zucchini – 1 kg;
pepper – 3 pcs.;
vinegar, sugar - 1 teaspoon each;
oil – 100 ml;
onion – 1 pc.;
chili pepper, spices - to taste;
carrots – 2 pcs.;
greenery;
garlic cloves – 4 pcs.

Chop the zucchini into thin slices and pour boiling water over it for a few minutes.
Chop carrots and peppers into strips, and onions into half rings.
Chili pepper is finely chopped.
All this is combined, garlic and herbs are added, salted, sugared, vinegar is poured in and the purchased Korean-style zucchini salad is kneaded.

Korean zucchini salad for the winter

Korean-style zucchini for the winter without sterilization is a good preparation, which among other supplies is one of the first to be completed. It will be especially appreciated by those who do not like the sterilization process. The vegetables will release a sufficient amount of juice during infusion, and therefore later you can simply simmer them on the stove and place them in containers, but to be on the safe side, it is better to still wrap the container with the salad, this will change the sterilization process.