Korean zucchini salad - 3 simple recipes

Korean zucchini for the winter with seasoning for Korean carrots

A wonderful recipe for the winter, with a piquant taste that goes perfectly with meat dishes and side dishes. Very easy to prepare - no frying or cooking required. Canning 10 half-liter jars involves preparing the following products:

Peeled zucchini – 3 kg;
Onion – 500 g;
Carrots – 500 g;
Garlic – 2 heads;
Refined oil – 150 ml;
9% vinegar – 100 ml;
Sugar – 200 g;
Salt – 60 g;
Seasoning for Korean carrots - 1 pack.

“Note to the housewife”: to prepare Korean-style zucchini, I use young vegetables without seeds, but sometimes I also take slightly overgrown fruits, which I first clean from the skin and inner fibrous pulp with seeds.

How to prepare: using a Korean grater, I chop carrots and zucchini. I cut the onion into thin half rings and finely chop the garlic with a knife. My family loves it spicy, so I also add finely chopped hot pepper.

I add sugar, salt, seasoning for Korean carrots to the vegetable mixture, and add oil and vinegar. Mix well and leave to marinate for 30 minutes.

I distribute the salad into pre-sterilized jars, leaving 2 cm from the top, cover with boiled lids, and send to sterilize over low heat for 20 minutes from the moment of boiling.

Then I seal it tightly, turn the jars over and cover them with a blanket.

I put the cooled preserves in the basement or pantry.

In winter, zucchini delicacy is the first to fly off the table!

The most delicious recipe for zucchini in Korean “You will lick your fingers”

To make canned vegetables more aromatic and spicy, the recipe suggests heating the oil well in a frying pan and placing all the spices and seasonings in it. This way the taste of the spices will be revealed to the maximum, and the preparation will turn out amazingly tasty. If you are not a fan of very spicy dishes, then it is better to choose one hot ingredient - red hot pepper or seasoning for Korean carrots.

Ingredients:

Zucchini – 3 kg.
Bell pepper – 5 pcs.
Onions – 600 g.
Carrots – 600 g.
Garlic – 1 pc.
Dill – 1 bunch.
Red hot pepper – 0.5 tsp.
Seasoning for Korean carrots – 20 g.
Sugar – 1 tbsp.
Salt – 1 tbsp. l.
Vinegar 9% – 1 tbsp.
Vegetable oil – 200 ml.

Cooking method:

We wash the vegetables well and peel them. Young zucchini can be left in its peel; it will make the color of the snack more saturated.
We pass the carrots through a special grater designed for Korean vegetables. If there is no such thing, then we use a regular large one. We do the same with zucchini.
Cut the onion into small cubes so that their side is no more than 3 mm.
Cut the sweet pepper into long, thin strips so that it is approximately the same size as the vegetables that have already been cut.
Finely chop the garlic.
Let's move on to the marinade. Heat the vegetable oil well in a frying pan, but so that it does not boil. Then add seasoning for Korean carrots and red pepper. Fry everything for about 5-7 seconds and remove from the stove. Pour the spiced oil into a cold deep bowl.
Add vinegar, salt and sugar to the butter, when it has cooled, stir and let sit for 20 minutes to soak up all the flavors in the butter.
Place the zucchini, peppers, carrots, onions and garlic in a large container. Add the prepared marinade to them, mix everything carefully and let the salad brew for 2 hours 30 minutes. Every 40 minutes, the appetizer must be gently stirred so that the vegetables are evenly soaked.
Place the prepared salad in pre-sterilized jars, adding marinade to each jar. The longer the salad sits, the tastier and richer it will be. We leave a little space between the snack and the lid, where the juice will be released during sterilization, and cover the container.
We lay a cloth at the bottom of a large pan, place the jars inside it, fill it with water up to the shoulders of the containers and sterilize for 20-30 minutes after boiling.
After sterilization, turn the jars over, cover with a thick towel and wait for them to cool completely.

Korean zucchini is ready! To avoid having to wait too long to open a jar of appetizer, you can leave a small portion of the salad to enjoy right away. The preparation turns out so tasty that you will simply lick your fingers! Eat and cook for your health!

Korean zucchini strips

The most delicious salad with an interesting composition, which has a special taste and aroma thanks to cilantro, herbs and soy sauce. Korean zucchini is very simple to prepare, but the result is simply amazing.

To obtain about 2 liters of workpiece you will need:

Medium-sized zucchini - 3 pcs.;
Carrots – 1 pc.;
Tomatoes – 7 pcs.;
Onion – 1 pc.;
Garlic – 2 cloves;
Chili pepper - 1 pc.;
Ground black pepper - a pinch;
Fresh cilantro – 20 g;
Green onions – 30 g;
Soy sauce – 3 tablespoons;
Vinegar – 5 tablespoons;
Vegetable oil – 100 ml;
Salt – 2 teaspoons.

I cook simply: I start by peeling and washing vegetables.

I cut the zucchini into large strips, salt it well and leave for 15 minutes, after which I rinse with cold water.

I chop the carrots into strips, the onion into halves of a ring, and the tomatoes into small slices.

I cut the onion greens into feathers, about 5 cm long, chop the cilantro greens with a knife, and cut the garlic and hot pepper into thin strips. To add spiciness to the dish, I leave the chili seeds, but to reduce the “hotness” it is worth removing them.

In heated oil for 3 minutes, stirring constantly, fry the onions, carrots and tomatoes.

I add fried vegetables, herbs, hot peppers, garlic, sauce, vinegar and black pepper to the zucchini. Pour in the heated vegetable oil, stir and leave to marinate for about 4 hours, stirring several times.

I put the mixed salad into sterilized jars, cover with boiled lids, sterilize for 20 minutes, roll up, turn over.

I cover the canned jars with a blanket and, after cooling, put them away for storage.

In winter, such a roll with tomatoes will not leave anyone indifferent!

Korean cucumbers and zucchini for the winter

At home, I advise you to prepare a wonderful pickling of assorted vegetables. It turns out to be a very nutritious, spicy, spicy snack for the holiday and daily table.

To get about 6 liters of seaming, you need to take:

Cucumbers – 3 kg;
Zucchini – 1.5 kg;
Onion – 500 g;
Carrots – 500 g;
Garlic – 1 head;
Sugar – 100 g;
Sunflower oil – 100 ml;
Vinegar – 100 ml;
Ground hot pepper – 1 tablespoon;
Ground black pepper – 1 teaspoon;
Salt – 1.5 tablespoons.

How to make: I chop peeled and washed vegetables.

I cut the zucchini and cucumbers into cubes, grate the carrots, chop the onion into rings into quarters, finely chop the garlic with a knife.

I mix the vegetables with the rest of the ingredients and leave them overnight to soak. I also really like to season the dish with Korean carrot seasoning, but this is optional.

I put the finished mixture into sterilized jars, cover with boiled lids and sterilize for 10 minutes, then roll up, turn over, and wrap. I put the cooled twists away for storage.

This delicious appetizer will please even the most sophisticated gourmets.

Very quick zucchini salad in Korean, five minutes

Indeed, this salad can be eaten as soon as it is ready. All it takes is for it to brew for just 5 minutes and you can enjoy its amazing taste. And the cooking time will take you about 15-20 minutes.

2 zucchini;
1 carrot;
3-4 cloves of garlic;
vinegar 6%;
1 tsp. Sahara;
0.5 tsp. salt;
1 tbsp. l. seasonings for Korean carrots;
2 tbsp. l. raises oils

Wash the zucchini and carrots and cut them on a special grater for Korean carrots. If it is not there, then we cut it manually, but into long noodles.

Finely chop the garlic with a knife or pass it through a press.

Place the chopped zucchini in a bowl, pour in the vinegar, add seasoning and mix everything.

Heat the oil in a frying pan and fry the carrots for 2-3 minutes over medium heat.

Remove from heat, add salt, sugar, stir and immediately send the hot mixture to the zucchini.

Mix everything again, let it sit for literally 5-10 minutes and you can serve!

If you wish, you can drain off the excess liquid, but I don’t do this because it is very tasty and makes the salad very juicy.

Spicy appetizer "Mussolini"

I suggest you try a delicious recipe for a quick vegetable snack for the holiday table, which goes well with barbecue, poultry, fried potatoes and other dishes.

To prepare two servings you will need:

Small zucchini – 1 piece;
Small eggplant – 1 piece;
Carrot – 1 pc.;
Garlic – 3 cloves;
Hot pepper – a third of a pod;
Allspice peas – 2 pcs.;
Coriander - a third of a teaspoon;
Greens - to taste;
Refined oil – 80 ml;
Vinegar – 2 tablespoons;
Sugar – 1 teaspoon;
Salt - less than a teaspoon, but it is better to adjust to taste.

“Note to the housewife”: to remove bitterness, sprinkle chopped eggplants with salt, leave for 10 minutes, then rinse with running water.

Preparing pickled vegetables is very simple: I wash and dry the peeled fruits. I cut the zucchini and eggplant into small pieces, grate the carrots, and put the garlic through a press.

Over low heat in vegetable oil, I fry the vegetables mixed with salt, sugar and spices for about a minute. Then I add vinegar and herbs, mix, and let it marinate under pressure for several hours.

I put the resulting appetizer on a dish and serve it to the table.

Instant Korean zucchini with honey

A very quick and amazingly tasty zucchini recipe without sterilization. Honey gives the dish an unusually piquant taste and benefits. Worth a try.

For two servings I take the following components:

Small zucchini – 2 pcs.;
Garlic – 3-4 cloves;
Ground red pepper - at your discretion;
Ground black pepper - at your discretion;
Coriander - to taste;
Dill - optional;
Salt - to taste;
Soy sauce – 1 tablespoon;
Vinegar – 1 tablespoon;
Honey – 1 tablespoon;
Vegetable oil – 70 ml.

I prepare the appetizer simply: I cut the zucchini into thin plastic pieces with a vegetable peeler. I add chopped dill, two types of ground pepper, coriander, and add a little salt, but this is at the discretion of the hostess.

In a separate bowl I prepare the sauce by mixing oil with honey, vinegar, soy sauce and garlic squeezed through a press. I stir thoroughly and pour in the zucchini, mix and put in the refrigerator for a couple of hours.

I put the finished appetizer on a dish and put it on the table. Guests will be pleasantly surprised by this dish!

How to prepare a salad from young raw zucchini in Korean: a step-by-step recipe with photos

Peel the zucchini and cut into cubes 3 centimeters long and 0.5 centimeters wide. Vitamin lovers may not cut off the peel, provided that the zucchini is very young. But then the vegetable should be washed well.
Place the chopped zucchini in a bowl, sprinkle with salt and leave for 10 minutes to release the juice.
At this time, peel the carrots and rinse. My bell pepper. Chop the vegetables. Grate three carrots and cut the pepper into strips.
Drain the juice from the zucchini, add grated carrots and chopped pepper. Sprinkle generously with sugar and your favorite seasonings. It’s good if they contain coriander, turmeric and ground red pepper.
Add garlic puree. You can cut it into pieces so that they can be felt in the salad.
Stir and pour in vegetable oil and table vinegar (9%). Leave for an hour to marinate the mixture. To do this, cover with film and place in the refrigerator.
Place the finished Korean-style raw zucchini salad into serving bowls and generously sprinkle with sesame seeds.

The colorful appearance and interesting composition will attract the attention of guests and will appeal to family. Spicy Korean raw zucchini salad is ideal as an addition to rice.

Raw zucchini contains a large amount of vitamin C, which strengthens the immune system and prevents the development of vitamin deficiency. The fiber found in vegetables helps the digestive system. Potassium fights swelling, and magnesium strengthens the heart muscle. A serving of fresh salad will provide you with good spirits and a good mood for the whole day.

For another recipe for salad with zucchini and cucumber, follow the link.

Spicy twist with zucchini, carrots and onions: Korean recipe

For lovers of spicy salads, I offer an excellent recipe for a cold appetizer, which can be safely served as a side dish for a meat dish. Spicy notes, intertwined with the aroma of vegetables, make the snack unique.

I cook from the following products:

Medium-sized zucchini – 4 pcs.;
Sweet pepper – 2 pcs. (usually I take 1 red and 1 yellow);
Carrots – 3 pcs.;
Garlic – 4 cloves;
Onion – 1 pc.;
Sesame seeds – 2 teaspoons;
Sesame oil – 1 tablespoon;
Soy sauce – 1 tablespoon;
Acetic acid – 2 teaspoons;
Ground red pepper – 2 teaspoons;
Ground black pepper – a pinch;
Sugar – 1 tablespoon;
Salt - to taste;
Vegetable oil – 0.5 cups.

I prepare canned food like this: I wash and peel the vegetables. I chop the zucchini into thin slices, add some salt and put it under a press for a couple of hours. Then I drain the resulting juice.

I fry the onion in the form of thin half rings in vegetable oil. I grate the carrots and cut the pepper into strips.

I mix zucchini without juice with onions, carrots, peppers and chopped garlic. Next, I add the remaining ingredients, mix well and leave to steep in the refrigerator for at least an hour, but the longer the better.

I really like to eat the resulting salad with fried potatoes.

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.

Grated zucchini “Korean style”: the simplest recipe

Another excellent low-calorie and very healthy quick recipe for cooking zucchini with bell peppers. It's effortless to prepare but delights the whole family.

For several servings I usually take:

Young zucchini – 2 pcs.;
Onion – 1 pc.;
Bell pepper – 1 pc.;
Garlic – 4 cloves;
Sesame seeds – 2 teaspoons;
Ground coriander – 0.5 teaspoon;
Paprika – 1.5 teaspoons;
A mixture of red and black peppers – 0.5 teaspoon;
Salt – 1 teaspoon;
Sugar – 1 teaspoon;
Refined oil – 50 ml;
Apple cider vinegar - 3 tablespoons.

How to cook: wash and peel the vegetables. I grate the zucchini, add finely chopped sweet peppers, crushed garlic, paprika, vinegar, and coriander. Mix well and leave to marinate.

Meanwhile, in heated oil, fry the onion until transparent, add sugar, a mixture of peppers, salt, and sesame seeds. Mix thoroughly and place hot on top of the zucchini. Stir until smooth. I really like seasoning with soy sauce, but this is optional.

I put the cooled salad in the refrigerator for a couple of hours to steep.

My husband really likes to eat this ready-made yummy dish as a side dish for baked chicken. Incredibly delicious!

Video recipe - Korean crispy zucchini for the winter

You can pickle zucchini not only in strips, but also in small pieces. How to do this - watch the video recipe!

These simple methods and variations of cooking zucchini in Korean will delight you throughout the winter. And what’s most interesting is that no one will be able to immediately determine that the main ingredient is zucchini, because they look like cucumbers and chopped daikon at the same time!

Bon appetit and a Russian feast with a Korean culinary accent!

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