home › Psychology and relationships › Instant Korean zucchini - the best recipes for a savory snack. The most delicious recipes for Korean-style zucchini for the winter: with sesame seeds, pepper and garlic What will we cook from?

Instant Korean zucchini - the best recipes for a savory snack. The most delicious recipes for Korean-style zucchini for the winter: with sesame seeds, pepper and garlic What will we cook from?

What a miracle this zucchini is - a universal vegetable! There is so much you can cook from it: from spicy vegetable snacks to jam with oranges. Like almost all vegetables, possessing vitamin and mineral assets, zucchini is an antioxidant and a source of fiber. A variety of zucchini dishes can be included in healthy food menus, for example, when fighting excess weight; and on the menu for lovers of savory snacks. Interest in a wide variety of recipes for cooking zucchini and storing them for future use is growing, as is the emergence of new ways of using them for food.

Now we will introduce you to several Korean recipes that will interest spicy lovers. Today I will prepare Korean-style zucchini for the table and in the form of canned food for future use, extending the season for including zucchini in our menu. Korean dishes attract gourmets with an abundance of spices and various greens, the inclusion of carrots, and the main component is red pepper, which gives the dish with zucchini a bright red color, spiciness and a special peppery aroma.

What do you need to cook Korean zucchini?

First of all, you should choose high-quality zucchini, always young and elastic. If the zucchini is young and elastic, there is no need to peel it. You will need fresh herbs, fresh carrots, fresh onions and spices that can be bought in packaged form at the grocery store - they are called “Korean carrot seasoning.”

All vegetables are peeled and chopped in the form specified in the recipe. Such work cannot be done without vegetable oil and vinegar, sugar and salt according to the preference and taste of the housewife.

1. Recipe for “Korean-style zucchini” for winter preservation

It will take very little effort and expense to purchase zucchini and other related vegetables to extend the summer by stocking up on very tasty and healthy canned vegetables with zucchini for future use. Cooked and preserved in the form of canned Korean zucchini, as a cold vegetable appetizer, will go well with any meat dish and will delight guests and household members with a unique and mouth-watering taste.

Ingredients:

fresh zucchini - 2.5 kilograms;
fresh carrots - 0.5 kilograms;
red sweet pepper - 5 large pods;
fresh onions -0.5 kilograms;
fresh garlic - 150 grams;
fresh greens (parsley, celery, cilantro, dill) - according to preference.

For the marinade:

granulated sugar - 1 glass;
table salt - 2 tablespoons;
vegetable oil - 1 cup;
table vinegar 9 percent - 1 glass;
spices for carrots in Korean (spicy or mild) - 1 pack.

Here’s how to preserve “Korean-style zucchini” for the winter:

Peel, wash and cut all vegetables, except zucchini. Grate the zucchini, washed and dried with a paper towel, on a special Korean carrot grater, and also grate peeled and washed fresh carrots.
Cut fresh peeled onions and seeded sweet red pepper into strips. Cut the onion into very thin strips.
All that remains is to chop the garlic and selected herbs, mix all the vegetables in a suitable container, pour salt and sugar into them, pour in vinegar and vegetable oil, mix again and leave to marinate in their own juice for 3 hours.
After 3 hours, place the pickled vegetables, which have given a large volume of juice, into prepared sterile glass jars to the brim, then add the remaining marinade into them, cover with sterile tin or screw lids and place in a container with water to sterilize canned zucchini according to -Korean.
Glass jars with canned food are sterilized in a water bath as follows: after boiling water in the container, 0.5 liter jars - 15 minutes; 0.7 liter cans - 20 minutes; 1.0 liters - 0.5 hours. It is better to select jars with canned food for sterilization of the same volume for the correct time of heat treatment.

Place sealed Korean-style canned zucchini in a “fur coat”, under regular lids turned upside down; under screw caps - without turning over, until cooled evenly. You can store such canned food at room temperature, but away from direct heat sources. All winter long, such a wonderful appetizer can be very useful at your table!

2. Homemade Korean pickled zucchini recipe

By opening a jar of prepared vegetable salad in the winter, you prolong the summer and prolong your life by receiving fiber and antioxidant support for your body, not to mention the fact that you add variety to the family menu through cold vegetable snacks. For lovers of spicy vegetable appetizers, Korean marinated zucchini will bring appetizing pleasure.

Ingredients:

fresh zucchini - 4 medium-sized pieces;
sweet peppers - 1 red, 1 yellow;
fresh carrots - 3 roots;
fresh garlic - 4 cloves;
onion - 1 medium size;
sesame oil - 1 tablespoon;
soy sauce - 1 tablespoon;
sesame seed - 2 teaspoons;
acetic acid - 2 teaspoons;
ground red pepper powder - 2 teaspoons;
granulated sugar - 1 tablespoon;
ground black pepper - to taste;
table salt - to taste.

According to the home recipe, marinate zucchini “Korean style” as follows:

Wash the zucchini, drain, dry with a paper towel and cut into very thin slices. Place the zucchini mugs, with a little salt, in a suitable container so that, while under pressure for 2 hours, they can bleed out their juice. You can use a colander or a wire mesh blanching device.
Peel the onion, cut into thin half rings and fry in vegetable oil until light golden brown.
Grate the peeled fresh and washed dry carrots using a Korean carrot grater or, if you don’t have one, use a fine grater. Peeled, washed and dried from water, the sweet pepper is cut into strips.
Mix the desiccated zucchini with chopped vegetables, including chopped garlic, add all the remaining ingredients to the vegetable mass and mix everything evenly. Taste for salt and, if necessary, add table salt to your taste.

Let the Korean pickled zucchini steep in a cool place for at least 1 hour to serve as a spicy cold appetizer or as part of a complex side dish, for example, with potatoes in any form.

3. A simple recipe for Korean zucchini with vegetables

In combination with onions, sweet peppers fried in vegetable oil and other vegetables with spices, zucchini as the basis for a savory vegetable snack is very appetizing, diversifies the menu and decorates the meal.

Ingredients:

fresh zucchini - 2 medium-sized pieces;
fresh carrots - 2 medium-sized roots;
onions - 2 pieces;
sweet pepper - 1 piece;
fresh garlic - 4 cloves;
sesame seed - 3 tablespoons
ground paprika - 3 teaspoons;
granulated sugar - 30 grams;
soy sauce - 2 tablespoons;
vegetable oil - 2 tablespoons;
table vinegar - 50 milliliters;
ground black pepper - 0.5 teaspoon;
table salt - to taste.

According to a simple recipe, prepare Korean zucchini marinated with vegetables as follows:

Wash selected young medium-sized zucchini and dry with a towel. Using a very sharp knife, first cut the zucchini lengthwise into two halves, then cut them crosswise into thin half-circles. If you have small zucchini, cut it into circles.
Salt the chopped zucchini and leave in a colander over a saucepan to drain the juice.
Using a grater for Korean carrots or a large regular one, in the absence of a Korean one, grate the peeled fresh carrots, put them in a bowl and add a little salt.
Peel the onions and bell peppers, removing the seeds; cut them into strips for frying together in vegetable oil. Stirring the vegetables, fry them until cooked on medium heat.
Place drained and squeezed chopped zucchini, chopped garlic, fried onions and sweet peppers into a suitable container with a lid, put sesame seeds, all the recipe herbs and spices, pour in soy sauce, vinegar, sprinkle with salt, sugar, black pepper and ground red paprika - everything stir until the mass is even.

Cover the container with a lid or cling film and let the Korean-style zucchini, marinated with vegetables, stand in the refrigerator for several hours. Before serving, Korean-style zucchini, marinated with vegetables, place in a salad dish, garnish with fresh herbs and serve as a cold vegetable appetizer.

4. Korean boiled zucchini recipe

To create the cold appetizer “Korean Boiled Zucchini,” it’s not hard to guess, boiled zucchini is used, marinated together with other vegetables, soy sauce and vinegar in a cold place for several hours. This factor of their readiness time should be taken into account when serving this dish to the table.

Ingredients:

fresh and young zucchini - 3 medium-sized pieces;
onions - 2 pieces;
sweet red pepper - 3 pieces;
fresh carrots - 3 roots;
fresh garlic - 4 cloves;
granulated sugar - 50 grams;
vegetable oil - 0.5 cups;
table vinegar - 0.5 cups;
Korean seasoning - 1 tablespoon;
ground black pepper - 1 tablespoon;
table salt - 1 tablespoon.

Prepare boiled zucchini in Korean with vegetables as follows:

Wash the selected zucchini and cook whole in water without salt for 10 minutes from the moment of boiling. Then place the zucchini in a colander, allow excess moisture to drain and cut into thin slices, removing the ends of the vegetables, and cut into fairly thin slices.
Grate the peeled and washed carrots, previously dried with a paper towel, into thin strips on a Korean carrot grater. Press the peeled garlic through a garlic press.
Peel fresh onions, remove seeds from sweet red peppers and cut them into thin strips.
Combine all the vegetables in a suitable container, add the spices and spices specified in the recipe, mix everything evenly, cover with a lid or cling film and place in the refrigerator for one day.

The pickling process for this salad can be accelerated by leaving it to infuse at room temperature for seven hours. You can serve this salad as a cold appetizer or as part of a side dish combined with potatoes.

When choosing zucchini, it is advisable to match them according to their ripeness period, that is, they must be young enough, and zucchini that has been stuck in the refrigerator should not be included in their composition.

It is better to choose sweet peppers for Korean zucchini that are fleshy and really sweet, with a bright aroma.

It is better to use deodorized vegetable oil so that there is no separate smell of unrefined vegetable oil, which not everyone may like. It is better to can Korean-style zucchini for 1 season, since canned food that has not matured can be simply dangerous for consumption.

Calories: Not specified
Cooking time: Not indicated

Crispy zucchini slices, sweet carrot shavings - all marinated in vinegar and Korean seasoning. Garlic gives the dish the necessary spice. And the seasoning has a spicy original aroma. - This is a great homemade snack with a rich taste. It instantly creates an appetite, and it is simply impossible to stop until the last delicious piece disappears from the plate. Prepared as a salad, instant Korean zucchini, the recipe for which is offered, goes well with meat dishes and fried potatoes. This appetizer is very tasty to eat simply with a slice of bread or serve as a side dish. Korean-style zucchini is prepared quickly and marinated for five to eight hours. They can be prepared for future use and stored in jars for the winter. Vegetables prepared according to this recipe are not just a storehouse of vitamins, but also a low-calorie dish. So, you can eat it as much as you like!

You will need:
- 1 kg of zucchini,
- 2-3 pcs. carrots,
- 1 head of garlic (to taste, you can use less)
- 1-2 tsp. Korean seasonings,
- ½ tbsp. Sahara,
- 50 ml. vinegar (to taste),
- ½ tbsp. vegetable oil,
- 1 tbsp. salt.

Recipe with photos step by step:

Young zucchini are best suited for preparing snacks. If you come across already ripe ones, then clean out their seeds with a regular spoon.
Cut the zucchini into thin slices.

Cook the zucchini for 2 minutes, no more, in boiling water.

We drain them in a colander and pour them into a bowl.
Peel the carrots. We grate it using a coarse, or better yet, Korean grater. We combine carrots and zucchini together.

Heat the vegetable oil so that it is warm and not too hot. Pour over the prepared salad.

Peel the garlic and squeeze into a bowl.

Stir and leave to marinate for five to eight hours.
After this, feel free to treat your family and guests to this wonderful snack.

If you are not in a hurry, you can cook it a little differently. To do this, exclude vegetable oil from the process and immediately put the zucchini salad in the refrigerator. But then it must stand for at least a day.
Pickled zucchini is rolled into jars using the usual sterilization method. Half-liter jars are sterilized for twenty minutes. And then this yummy will be on your table all year round!
Tips: Young zucchini does not need to be peeled. Try pickling zucchini instead.
Choose sweet varieties of carrots.
Instead of seasoning in Korean, they also use simply ground coriander and paprika.

Instant Korean zucchini can be easily diversified by adding onion rings, bell peppers and other vegetables of your choice. We also advise you to find out how to cook, this is also one of the most delicious snacks from this vegetable.
Bon appetit.

Good afternoon friends!

Korean-style zucchini, one of my favorite winter preparations. A signature dish of Korean cuisine, which has become popular in our country, can be prepared at home.

A large selection of recipes and versatility of preparation make this appetizer stand out. It has a spicy and pungent 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 the plate. Just like, it’s no coincidence that they are relatives.

Korean zucchini. The most delicious recipe with seasoning for the winter

It’s not difficult to prepare this Korean zucchini salad for the winter at home. You just need to know the recipe and stock up on the necessary ingredients. An essential component of this delicious recipe is a wonderful Korean seasoning for carrots, which gives the dish a unique Korean aroma, spicy, fiery and piquant taste.

Ingredients:

for 1 kg of zucchini we need:

carrots - 500 gr.
onions - 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.

Preparation:

Cut the vegetables for the Korean zucchini salad into large beautiful pieces and half rings. This kind of cutting will give us all the flavor and color gamut of the finished dish.

Young and strong zucchini, wash well, dry and cut into thin half rings. Place them in a bowl, add salt and leave for 20 minutes.

Cut the tomatoes into quarters.

Chop the onion into half rings.

Cut the carrots into thin rings, and then in half.

Chop the garlic into thin slices.

Chop a small bunch of fragrant cilantro. We prepare the salad without bell pepper; we simply didn’t have it on hand.

We wash the zucchini under running water and squeeze it out. Place all ingredients in a saucepan. Add salt, sugar, vegetable oil, seasoning and vinegar. Mix carefully, preferably with your hands, so as not to mash the vegetables, and leave for 1.5 hours. During this time they will give juice and become saturated with it. Place the pan on the fire, bring to a boil and simmer for 20 minutes.

Korean zucchini is ready to eat, but we want to save it for the winter. Place in sterilized jars, close with lids and store in the refrigerator.

Try this method of cooking with seasoning, it will not let you down and enjoy your meal!

Instant Korean marinated zucchini with carrots

According to the instant recipe, we chop all the vegetables on a special grater for Korean carrots. Using the simplest ingredients, we will quickly prepare a very tasty dish.

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.

Preparation:

Peel the zucchini, remove the seeds and grate.

We also chop young juicy carrots on a grater.

Cut the onion into thin half rings.

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 look so beautiful! Each ingredient has its own taste and when we combine them, the result is an amazing combination.

Place salt, sugar, spices and seasonings on top. Add vegetable oil and vinegar. Mix everything and leave for 2 hours.

The vegetables gave juice and were soaked. Mix well again.

Place them in sterilized jars up to the neck, cover with lids and sterilize for 15 minutes. I took 500 gram jars. At the end of time, roll up the lids and wrap them in a blanket. The sterilization process continues until it cools down.

We store it 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.

Korean-style zucchini, the most delicious recipe for the winter - you'll lick your fingers

Ingredients:

zucchini - 2.5 kg
carrots - 700 gr.
onion - 500 gr.
bell pepper - 500 gr.
garlic - 200 gr.
seasoning for Korean carrots - 20 gr.
vegetable oil - 100 gr.
vinegar 9% -150 gr.
salt - 50 gr.
sugar - 100 gr.

Korean-style zucchini, prepared according to this recipe with seasoning for the winter, is the first to fly off the table, because it’s so delicious, you’ll just lick your fingers. There is little that can compare with them in winter.

Today we have prepared 4 wonderful recipes for one dish. Choose the one that suits you best and cook super tasty Korean-style zucchini. It turns out delicious, very tasty!

The cooking season continues, stay tuned for new Korean recipes.

Oh, do you make such preparations for the winter? Share your recipes.

Calories: Not specified
Cooking time: Not specified

When simple salads from fresh vegetables are already a little boring, you can add variety to the family menu by preparing a wonderful Asian appetizer. This is not only a very tasty, quite hot and spicy dish, but also a real vitamin bomb on your table. After all, the method of preparing the snack allows you to preserve as much as possible all the beneficial substances that its ingredients are so rich in.
To prepare these Korean quick-cooking zucchini slices, you need to take young zucchini so that they are tender without seeds. If the zucchini is overripe, then you must remove the core and hard seeds, and use only the pulp for snacking. These are no less tasty.
For a special taste, mix blanched zucchini with carrots, garlic and finely chopped herbs (dill, parsley, basil, cilantro), chopped on a special grater. Chili pepper gives the dish a spicy note; it can be taken either fresh or in another form.
You can optionally add a special mixture of spices, which is usually used to season Asian snacks, or you can take paprika, coriander, and thyme separately. After seasoning the vegetables with oil and vinegar, leave them to marinate for an hour.

- zucchini (preferably young) – 1 pc.,
- carrots – 1 pc.,
- garlic – 2-3 cloves,
- chili pepper – 0.5 pods,
- greens (dill) – 1-2 branches,
- finely ground salt – 0.5 tsp,
- white sugar – 2 tsp,
- table vinegar (9% – 1 tbsp.,
- vegetable oil -2 tbsp.,
- ground pepper, spices - to taste.

Step-by-step recipe with photos:

We wash the zucchini fruits from contamination. If they are young, then you don’t have to peel them. Then we cut the fruits into thin circles (0.3-0.5 cm).

Place the chopped zucchini in boiling water and blanch for 5-7 minutes.

Next, transfer them to a colander so that the water drains and the fruits cool a little.

Finely chop the peeled garlic.
Finely chop the washed dill.
Finely chop the chili pepper too.

We clean the carrots and chop them on a special grater to make long shavings.

Mix zucchini with garlic, carrots and herbs.
Now add spices.
Sprinkle the snack with sugar and salt.
Now pour in the oil (odorless) and table vinegar. I advise you to prepare.

After mixing, put the appetizer in a container and put it in a cool place for an hour so that the vegetables are soaked in the marinade.

Bon appetit!

Zucchini remains one of the most popular vegetables on housewives’ tables. Its advantages are pleasant taste, versatility in preparation, low calorie content and great benefits. Fans of spicy dishes will appreciate this Korean zucchini appetizer recipe.

Cooking zucchini in Korean

This dish differs from others that use zucchini because it has a bright, rich taste. In addition, due to the lack of heat treatment, vegetables retain a lot of useful components. How to cook zucchini in Korean? For this purpose, various spices are used, a special place among which is red hot pepper. In the process of preparing snacks, other seasonings, herbs, and spices are used, which are selected by each cook according to his or her preferences.

Features of cooking

Young fruits, which do not need to be peeled, are ideal for snacking. Cooking Korean dishes involves using a special grater, which allows you to get thin, long straws. With its help, zucchini and other vegetables included in the composition are crushed. In different recipes, the set of products differs; onions, carrots, bell peppers, eggplants and other seasonal products can be added to the main component.

Korean zucchini - the most delicious recipe

The savory snack has a unique aroma and a bright, rich taste. You can prepare it fresh during the zucchini fruiting season, or you can make winter preparations by filling jars with salad. If you wish, you can use a ready-made set of seasonings for Korean dishes or add only the spices you like to vegetables. A spicy spicy appetizer will complement any side dish, meat or decorate a holiday table.

Instant marinated

This exotic dish is prepared very quickly and easily. Another important advantage that distinguishes Korean pickled zucchini is its low calorie content. The colorful pickled zucchini turns out to be finger-licking delicious! You can use different seasonings, but turmeric, paprika, basil, red or black pepper, and coriander are best suited here. The appetizer should be served cold, complementing it with fried potatoes with mushrooms, soups, and any meat and fish dishes. How to cook zucchini in Korean?

Ingredients:

garlic cloves – 2 pcs.;
dill, cilantro, parsley or other greens - 1 bunch;
red/yellow bell pepper – 2 pcs.;
carrots – 2 pcs.;
vinegar - 2 tbsp;
sesame – 1 tbsp;
vegetable oil – 1/3 tbsp.
seasonings (you can use a mixture for Korean dishes) – 1.5 tbsp.

Cooking method:

Cut the peeled carrots into strips or grate them on a special grater. Do the same with the zucchini (young ones do not need to be peeled).
Salt the vegetable shavings.
Peel the sweet pepper and cut into thin strips.
Mix vegetables in one bowl, add salt.
Heat the oil in a frying pan/saucepan, add spices.
After 10 seconds, remove the container from the heat and transfer the chopped vegetables into the pan with the seasonings, stirring them thoroughly with a spatula.
Add vinegar, finely chopped herbs and crushed garlic to the vegetables. Mix the ingredients thoroughly.
You need to marinate the finished salad in the refrigerator for only an hour, sprinkle with sesame seeds, after which you can try.

Salad for the winter

An excellent, very original version of the preparation is a recipe for Korean zucchini for the winter. This appetizer will be in demand on your table: its light, spicy taste will complement any dish with which it is served. Korean zucchini salad for the winter is very easy to prepare and does not take much time. Spices can be selected based on personal taste, but experienced chefs recommend adding red pepper or paprika. How to make Korean zucchini for the winter?

Ingredients:

onion – 0.5 kg;
sugar – 1 tbsp;
large bell peppers – 5 pcs.;
carrots – 4 pcs.;
vinegar - 1 tbsp.;
young zucchini/zucchini – 2.5 kg;
greenery;
vegetable oil – 1 tbsp.;
garlic – 3 heads;
seasonings

Cooking method:

Grate carrots and zucchini using a Korean salad grater.
Onions and peppers should be cut into thin strips.
Finely chop the garlic and herbs and add to the vegetables.
Prepare the marinade from oil, vinegar, sugar and seasonings. They should be poured over the vegetables, leaving them to marinate for 3 hours.
Then distribute the zucchini salad among the jars, compacting tightly. Sterilize the workpiece and seal the containers with lids.

Without sterilization

It is not necessary to sterilize the appetizer before rolling: due to the large amount of spices and vinegar in the salad, it can be stored for a long time without heat treatment. Without sterilization, Korean-style zucchini can be kept in the refrigerator, basement or any other cool room. A tasty appetizer will serve as an excellent addition to soups and side dishes.

Ingredients:

onion – 0.5 kg;
spices for Korean dishes - 1 tbsp;
sugar – 1 tbsp;
garlic cloves – 6 pcs.;
sunflower oil – 2/3 tbsp.;
young zucchini/zucchini – 3 kg;
bell pepper - 5 pcs.;
carrots – 0.5 kg;
ground hot pepper – 1 tsp;
vinegar - 1 tbsp.;
salt – 3 tbsp.

Cooking method:

Grate the peeled (if necessary) fruits on a special grater. This does not apply only to garlic and onions.
The onion should be chopped into half rings, and the garlic should be pressed through a press.
Place all prepared ingredients in a deep container, add spices, vinegar, sugar, salt, oil.
The mixture needs to be marinated for at least an hour, then the zucchini appetizer is placed on the fire and, after boiling, simmered for another 5 minutes.
The hot workpiece should be placed in a sterilized container, poured marinade on top, and sealed with lids.

Heh

This dish has an unusual, pleasant taste and unforgettable aroma, and is very simple to prepare. This Korean salad can even be preserved if desired. In the process of preparing Korean-style zucchini heh for the winter, you will only need to thinly slice the vegetables, pour the marinade over them, and then distribute them into jars. Below is a detailed description with photos of how to prepare a delicious zucchini snack.

Ingredients:

onion – 1 pc.;
sunflower oil – ½ tbsp.;
zucchini/zucchini – 1 kg;
9% vinegar – 1 tsp;
sweet pepper – 2 pcs.;
garlic cloves – 3 pcs.;
medium-sized young carrots – 2 pcs.;
sugar and salt - 1 tsp each;
seasonings, including chili;
greenery.

Cooking method:

Wash and peel the zucchini, sweet peppers, carrots, chop into strips or very thin slices. Scald the zucchini shavings with boiling water, then drain in a colander.
Cut the onion into half rings, chop the chili (if using) very finely.
Combine the prepared fruits in a bowl, add chopped herbs, crushed garlic, salt, spices, vinegar, sugar.
When the workpiece has been marinated for half an hour, roll it into treated jars.

With carrots

This appetizer is best served with boiled or fried potatoes, or as an aperitif at a festive feast. Cooking Korean-style zucchini and carrots for the winter is quick and easy. You can supplement the main component with various vegetables. The recipe below uses bell peppers, onions, and carrots. Adjust the spiciness of the dish to suit your tastes by increasing or decreasing the suggested amount of pepper.

Ingredients:

salt – 2 tbsp;
garlic cloves – 2 pcs.;
zucchini/zucchini – 3 pcs.;
Korean-style carrots – 0.3 kg;
sugar – 1 tsp;
greenery;
vinegar – 0.1 l;
pepper – 1 tsp.

Cooking method:

Zucchini should be cut into small cubes.
Boil about a glass of water in a saucepan. Add sugar/salt and vegetable pieces.
Next, you need to pour vinegar into the pan, boil the ingredient for a couple of minutes and remove the dishes from the heat.
Cool the fruits, place in a clean dish, add Korean carrots, crushed garlic, pepper, and chopped herbs.
Gently mix the ingredients and leave the snack in the refrigerator for a couple of hours.
When serving the salad, drizzle it with olive oil and a little soy sauce.

Acute

Like other Asian salads, this one turns out very spicy, aromatic and tasty. This is ensured due to the content of chili pepper, various spices and herbs in the recipe. Spicy is an excellent preparation option that can be served with any food, be it first courses, meat, fish or mushroom dishes. Below is a description of how to make Korean-style zucchini as in the photo from a culinary magazine.

Ingredients:

sugar – 3 tbsp;
ground black/red pepper;
carrots – 2 pcs.;
vinegar - 3 tbsp;
Korean seasoning;
young zucchini/zucchini – 3 pcs.;
salt – 1.5 tsp;
garlic cloves – 5 pcs.;
dill;
chili pepper.

Cooking method:

Cut the zucchini into very thin rings/half rings.
Place pieces of vegetables, Korean seasoning, salt, sugar, sugar, ground pepper and chili, crushed garlic into jars in layers.
Add vinegar and sunflower oil, grated carrots and chopped dill.
Leave the workpiece to sit for half an hour, then sterilize it and seal the container.

Instant snack

Crispy zucchini rings and sweet carrots are marinated in Korean seasoning, resulting in the desired spiciness and pleasant aroma. Korean has a rich, incomparable taste, it perfectly stimulates the appetite and can be served not only with other food, but even as an independent dish. Below is a detailed recipe with photos.

Ingredients:

garlic – 2 heads;
onions – 4 pcs.;
greenery;
medium zucchini/zucchini – 6 pcs.;
Bulgarian yellow/red pepper – 4 pcs.;
carrots – 2.5 pcs.;
sugar – 150 g;
hot red pepper – 1 tsp;
vinegar - ½ tbsp.;
salt – 1.5 tbsp;
sunflower oil – 1 tbsp.;
ground black pepper – 0.5 tsp;
ground coriander – 1 tsp.

Cooking method:

Peel the carrots and chop them into thin strips using a Korean grater.
The remaining fruits are also cleaned, removing excess parts - stalks, seeds, etc. Zucchini is cut into thin cubes, onions - into half rings, peppers - into strips.
The garlic should be pressed, the greens should be chopped very finely (they must first be soaked for a couple of hours in cold water).
All components are placed in one container and filled with a marinade of salt, spices, vinegar and oil. The mixture should be stirred and covered with a lid, leaving to sit at room temperature for at least an hour.
The vegetables will release a lot of juice, along with which the salad is laid out in a sterilized container.
The snack needs to be sterilized and then rolled into jars.

Real jam

There are a huge number of recipes, but only some of them can be called useful, preserving a lot of vitamins and other valuable substances. Finger lickable in Korean belongs to this group of preparations. In order for the dish to turn out, it is important to maintain the accuracy of the specified proportions of products, then the taste of the snack will not disappoint you.

Ingredients:

apple cider vinegar – 1 tbsp;
young zucchini/zucchini – 2 pcs.;
water – 2 tbsp.;
salt and sugar - 1 tbsp each;
mustard beans – 10 pcs.;
garlic cloves – 2 pcs.;
chili and allspice.

Cooking method:

Prepare the fruit by peeling it. Cut the zucchini in half lengthwise. Remove the seeds and cut the pulp into thin slices.
Place the pieces vertically in the jars.
Prepare the marinade by combining water with vinegar, salt, sugar, and garlic cloves. Pour it over the vegetables and roll up the container.

With Korean seasoning for the winter

Habitual pickles can get boring during the cold half of the year, so many housewives try to make various interesting preparations to diversify the diet of their relatives. An excellent option for an unusual and easy-to-prepare snack is zucchini with Korean seasoning for the winter. They should be eaten with potatoes of any type, meat or fish dishes.

Ingredients:

vinegar - 1 tbsp.;
young carrots – ½ kg;
greenery;
sunflower oil – 1 tbsp.;
bell peppers – 5 pcs.;
onion – ½ kg;
garlic heads – 2 pcs.;
young zucchini – 3 kg;
Korean seasoning;
sugar – 1 tbsp.

Cooking method:

First, you should grate the vegetables on a special grater (except for garlic and onions).
Then sugar and Korean seasoning are added to the ingredients.
The onion is cut into strips, the garlic is pressed through a press.
All products are combined in a bowl and poured with a marinade of oil, vinegar, salt, spices, and herbs.
After an hour, the snack is laid out in sterilized containers and sealed with lids.

Secrets of cooking zucchini in Korean

Despite the fact that preparing the dish is not at all difficult, there are certain Korean secrets that can make the snack even tastier. What is important to consider:

For cooking, it is better to take young fruits without flaws or damage. Overripe zucchini is not suitable because it contains large, coarse seeds that will take too long to remove.
You can mix different varieties in one preparation, for example, zucchini and white. The main thing is to choose fruits that are the same size.
If the salad contains eggplants, they are first placed in cold salted water, then the dish will not be bitter.
It is important to keep the Korean appetizer in the marinade for the required amount of time, so that the food is evenly saturated with seasonings and acquires a pleasant aroma.