Korean zucchini - Korean cuisine recipes. Fast food Korean zucchini - the best recipes for savory snacks Korean zucchini from Olga Nikitina

What a miracle this zucchini is a versatile vegetable! What can not be cooked from it: from spicy vegetable snacks to jam with oranges. Like almost all vegetables, having a vitamin and mineral asset, zucchini is an antioxidant and a source of fiber. A variety of zucchini dishes can be included both in the healthy food menu, for example, in the fight against excess weight; as well as in the menu of lovers of spicy snacks. Interest in a wide variety of recipes for cooking zucchini and harvesting for the future is increasing, as is the emergence of more and more new ways to use them for food.

Now we will introduce you to several Korean cuisine recipes that will interest spicy lovers. Today he will cook Korean-style zucchini for the table and in the form of canned food for the future, 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, sharpness and a special peppery flavor.

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 them. You will need fresh herbs, fresh carrots, fresh onions and spices that you can buy in groceries in packaged form - they are called: “Seasoning for Korean Carrots”.

All vegetables are peeled and chopped in the form prescribed by the recipe. You can not do this work without vegetable oil and vinegar, sugar and salt according to the preference and taste of the hostess.

1. Recipe "Korean Zucchini" for preservation for the winter

It will take very little effort and expense to purchase zucchini and other related vegetables so that you prolong the summer by corking very tasty and healthy canned vegetables with zucchini for future use. Korean-style zucchini cooked and preserved in the form of canned food as a cold vegetable snack will suit any meat dish and delight guests and households with a peculiar and appetizing taste.

Ingredients:

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

For marinade:

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

You need to preserve “Korean Zucchini” for the winter like this:

1. All vegetables, except zucchini, clean, wash and cut. Zucchini, washed and dried with a paper towel, grate on a special Korean carrot grater, also grate peeled and washed fresh carrots.
2. Cut fresh peeled onion and seeded sweet red pepper into strips. Cut the onion into very thin strips.
3. It remains to chop the garlic and the selected herbs, mix all the vegetables in a suitable container, pour salt and sugar into them, pour in the vinegar and vegetable oil, mix again to leave to marinate in its own juice for 3 hours.
4. After 3 hours, marinated vegetables, which gave a large amount of juice, are laid out in prepared sterile glass jars to the brim, then pour the remaining marinade into them, cover with sterile tin or screw caps and put in a container with water to sterilize canned zucchini according to -Korean.
5. In a water bath, glass jars with canned food are sterilized as follows: after boiling water in a 0.5 liter jar container - 15 minutes; cans of 0.7 liters - 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 heat treatment in time.

Place corked canned zucchini in Korean style in a “fur coat”, under ordinary lids turned upside down; under screw caps - do not turn over, until evenly cooled. You can store such canned food at room temperature, but away from direct heat sources. All winter long, such a wonderful snack can be very useful to your table!

2. Homemade Korean Pickled Zucchini Recipe

Opening a jar of cooked vegetable salad in the winter in the winter, you prolong the summer and prolong life by getting 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 snacks, Korean-style marinated zucchini will deliver an appetizing pleasure.

Ingredients:

• fresh zucchini - 4 pieces of medium size;
• sweet peppers - 1 red, 1 yellow;
• fresh carrots - 3 roots;
• fresh garlic - 4 cloves;
• onion - 1 piece of 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 homemade recipe for Korean-style zucchini, marinate as follows:

1. Wash the zucchini, drain, pat dry with paper towels and cut into very thin circles. Mug of zucchini, a little salt, put in a suitable container so that, being under pressure for 2 hours, they can flow out the juice. You can use a colander or wire mesh blancher.
2. Peel the onion from the husk, cut into thin half rings and fry until light golden in vegetable oil.
3. Grate peeled fresh and washed dry carrots on a grater for carrots in Korean or, in its absence, on a fine grater. Peeled, washed and dried from water, sweet pepper is cut into strips.
4. Mix dehydrated 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 salt to your taste.

Let marinated zucchini in Korean style 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-style zucchini with vegetables

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

Ingredients:

• fresh zucchini - 2 pieces of medium size;
• fresh carrots - 2 roots of medium size;
• onion - 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 for Korean-style zucchini marinated with vegetables, cook like this:

1. Wash the selected young medium-sized zucchini and wipe with a towel. With a very sharp knife, first cut the zucchini lengthwise into two halves, then cut them crosswise into thin semicircles. If the zucchini is small, then cut into circles.
2. Salt the chopped zucchini and leave in a colander over a saucepan to drain the juice.
3. On a grater for Korean carrots or on a large regular one, in the absence of a Korean one, grate peeled fresh carrots, put them in a bowl and season with a little salt.
4. Peel the onion and sweet pepper, removing the seeds from it; cut them into strips for joint frying in vegetable oil. Stirring the vegetables, fry them and readiness on medium heat.
5. In a suitable container with a lid, put the drained and squeezed sliced ​​zucchini, chopped garlic, fried onions and sweet peppers, put sesame seeds, all prescription spices and spices, pour in soy sauce, vinegar, sprinkle with salt, sugar, black pepper and ground red paprika - all mix until the mass is even.

Close 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, put Korean-style zucchini marinated with vegetables in a salad dish, garnish with fresh herbs and serve as a cold vegetable appetizer.

4. Recipe for boiled zucchini in Korean

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

Ingredients:

• fresh and young zucchini - 3 pieces of medium size;
• onion - 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.

Boiled zucchini in Korean with vegetables to cook like this:

1. Wash the selected zucchini and boil whole in water without salt for 10 minutes from the moment of boiling. Then place the zucchini in a colander, drain excess moisture and thin slices, removing the tips of the vegetables, cut into fairly thin slices.
2. Peeled and washed carrots, previously drained with a paper towel, grate into thin strips on a Korean carrot grater. Press the peeled garlic through a garlic press.
3. Peel the fresh onion, free the sweet red pepper from the seeds and cut them into thin strips too.
4. Combine all vegetables in a suitable container, add the spices and spices indicated in the recipe, mix everything evenly, cover with a lid or cling film and place in the refrigerator for one day.

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

When choosing zucchini, it is advisable to combine them in terms of ripeness, that is, they must be young enough, and zucchini that has been delayed in the refrigerator should not be included in their composition.

Sweet peppers for Korean zucchini are better to choose 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 preserve Korean-style zucchini for 1 season, as over-aged canned food can be simply dangerous to eat.

Quick Korean zucchini will definitely appeal to lovers of spicy snacks. They turn out tasty and fragrant, go well with fatty foods, and especially with meat. In addition to zucchini, carrots, bell peppers and greens are often used in such dishes.

How to cook zucchini in Korean?

Instant Korean zucchini is a simple and affordable recipe for everyone. And so that everything turns out quickly, tasty and without hassle, the recommendations for choosing the source product and the preparation itself, presented below, will help.

1. Zucchini is better to choose young with immature seeds.
2. If the skin is thin, then it can not be cut off. If not, then it is better to clean the product.
3. The thinner the zucchini is sliced, the sooner they will marinate.

Instant Korean zucchini slices with carrots can be both very spicy and moderate. The degree of spiciness can be adjusted independently by adding more or less chili peppers. To make the pickling process go faster, oppression can be placed on the zucchini.

Ingredients:

• zucchini, carrots - 1 pc.;
• garlic - 3 cloves;
• hot chili pepper - 1 pc.;
• vinegar, sugar - 1 tbsp. spoon
• dill;
• salt.

Cooking

1. Zucchini is cut into circles 3 mm thick.
2. Dip them in boiling water for 3 minutes and recline in a colander.
3. Peeled carrots are passed through a Korean vegetable grater.
4. Mix zucchini with carrots, add garlic, chopped chili peppers and chopped dill.
5. All this is salted, put sugar, pour in vinegar, oil and knead.
6. Quick-cooking Korean-style zucchini with carrots is removed in the cold for 1 hour.

An excellent addition to boiled potatoes will be a Korean-style zucchini salad prepared according to this recipe. To make the dish look more interesting on the table, it is better to choose red bell pepper. Depending on the desired spiciness, the seasoning can be used spicy or mild.

Ingredients:

• zucchini, carrots, onions, bell peppers - 1 pc.;
• spices for carrots in Korean - ½ teaspoon;
• vinegar - 20 ml;
• granulated sugar - 1 teaspoon;
• oil - 50 ml;
• salt.

Cooking

1. Zucchini and carrots are grated.
2. Onions and peppers are chopped into strips.
3. Sprinkle vegetables with spices, pour in vinegar, oil, salt and sugar.
4. All this is stirred, covered with a film and put in the cold for 40 minutes.

An excellent Korean-style zucchini appetizer from this recipe will come in handy at any feast, because this is a great addition to any meat and alcoholic beverages. It is most convenient to cut the zucchini into thin layers using a vegetable cutter. If desired, the dish can be supplemented with other herbs - cilantro and parsley.

Ingredients:

• zucchini - 2 kg;
• garlic - 1 head;
• vinegar 6% - 60 ml;
• sugar - 30 g;
• dill - 1 bunch;
• odorless oil - 100 ml;
• salt.

Cooking

1. Zucchini is cut into thin strips.
2. Finely chop the garlic and dill.
3. Mix oil with vinegar, sugar, salt, dill and garlic.
4. The resulting mixture is sent to zucchini and kneaded.
5. A load is placed on top and left in the cold for half an hour.
6. After that, pickled zucchini in Korean can be served at the table.

Heh from zucchini in Korean

Korean-style young zucchini in the form of hee is an unusually tasty and fragrant salad. Due to the fact that the zucchini was previously doused with boiling water, they are soft, but all the vitamins are preserved. If you want to get a dish more spicy, then you should add hot peppers. If, on the contrary, you need a more delicate delicacy, then you can not put the pepper at all.

Ingredients:

• zucchini - 1 kg;
• carrots - 2 pcs.;
• red bell pepper - 1 pc.;
• oil - 150 ml;
• salt, sugar, vinegar - 1 teaspoon each;
• garlic - 4 teeth;
• onion - 1 pc.;
• greens, chili pepper.

Cooking

1. Zucchini cut into thin rings, pour boiling water.
2. After 3 minutes, the water is drained.
3. Carrots are chopped on a Korean vegetable grater and added to zucchini.
4. Onions and peppers, chopped into thin half rings, are also sent there.
5. Add greens and stir.
6. Vinegar, pepper, salt, sugar, oil and garlic are mixed separately.
7. The resulting mixture is poured over vegetables, kneaded and put in the cold.
8. After half an hour, instant Korean-style zucchini with peppers and onions will be ready.

Korean-style zucchini with honey is an unusual, but incredibly appetizing dish. The combination of different tastes - sweet, sour and spicy makes it special. If desired, the finished dish can be crushed with sesame seeds. Soy sauce in this recipe is better to use classic without any additives.

Ingredients:

• zucchini - 2 pcs.;
• honey, vinegar - 1 tbsp. spoon
• oil - 20 ml;
• garlic cloves - 4 pcs.;
• soy sauce - 20 ml;
• ground black pepper, herbs.

Cooking

1. Zucchini is cut into thin slices.
2. Add chopped dill, spices.
3. For the sauce, oil, vinegar, honey, soy sauce and chopped garlic are mixed.
4. Pour zucchini over them and after 2 hours, instant Korean-style zucchini will be ready.

Korean-style zucchini, the recipe of which is presented below, is a spicy dish that lovers of savory dishes will definitely like. It is good because it is prepared very quickly, and then eaten just as quickly. If you want the appetizer to come out fiery spicy, you can also add chili pepper directly with the grains.

Ingredients:

• young zucchini - 3 pcs.;
• oil, table vinegar - 100 ml each;
• garlic - 1 head;
• salt, sugar, pepper, paprika;
• seasoning for carrots in Korean spicy.

Cooking

1. Zucchini are thinly sliced ​​and laid out on a dish in layers, sprinkling each layer with salt and spices.
2. Pour all this with oil with a bite, add chopped garlic, stir and remove instant Korean-style zucchini in the cold for half an hour.

Korean-style zucchini for the winter - recipe

Various Korean salads can be enjoyed not only in the summer. Korean-style zucchini for the winter is an excellent preparation, which is also prepared very simply and quickly. When laying out the mass in jars, it is important not to fill them to the top, because in the process of sterilization, juice will still be released from vegetables.

Zucchini in Korean for the winter with seasoning for Korean carrots

Seasoning for carrots in Korean gives this appetizer a characteristic taste, I recommend cooking. Moreover, preparing such an appetizer is easy.

We will need:

• Zucchini - 2.5 kg (net 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.)

In fact, you can cut all the vegetables at your discretion, albeit with asterisks. And this applies to any workpiece, because the most important thing is that it was tasty. Let's look at the recipe step by step.

1. We remove the skin from the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini, everything is easier - just peel off the skin. Zucchini cut into circles.

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

2. Bulgarian pepper can be cut into strips, onions into half rings. Carrots can be grated on a special Korean carrot grater or thinly sliced ​​using a vegetable peeler.

3. Put all the 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 do not have ready-made seasoning for Korean carrots, it does not matter. Just add ground red pepper and coriander to the salad

5. We heat the vegetable oil and pour the salad with hot oil. Mix well, if you can handle it with a spoon, great. For me, when there are a lot of vegetables and they are cut larger, it is more convenient to mix them 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 time, the vegetables will release juice, marinate and absorb the aroma of seasonings.

7. Mix the salad well and put it in cleanly washed jars. We put the jars of salad in a pot of warm water. We bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately. I sometimes boil the lids in the same water as the jars, I just take them off for 10 minutes from the blanks.

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

Zucchini in Korean for the winter - the most delicious recipe

Well, just a very tasty and simple recipe for zucchini for the winter. I want to tell you that all these recipes can be prepared for dinner, in this 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 red hot pepper - a pinch

1. We try to grate carrots for this salad on a grater for Korean carrots. It turns out the ideal length and thickness of carrots. But if there is no such grater, it does not matter - just grate on a coarse grater.

2. Cut the zucchini as you like or prettier. I cut into long pieces.

3. Bulgarian pepper looks beautiful, cut into strips. Onions can be cut into half rings. We pass the garlic through a press or rub it on a grater. Place all vegetables in a deep bowl.

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

Korean-style zucchini salad will acquire an original 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 should be marinated for at least 3 hours. Cover the bowl with a clean towel and leave at room temperature. During this time, it is advisable to mix the salad a couple of times so that the vegetables “make friends” with each other.

7. Put the finished salad in clean jars and sterilize in a pot of boiling water. Roll up boiled lids.

Zucchini in Korean "lick your fingers" - a recipe for the winter with a photo

See how beautiful Korean zucchini salad looks, where vegetables are thinly sliced ​​on a grater for Korean carrots.

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

This recipe is interesting for its composition. It would seem that the same Korean-style zucchini salad, but cilantro, green onions and soy sauce give it a special taste.

We will need:

• zucchini - 3 pcs.
• carrots - 1 pc.
• tomatoes - 6-8 pcs. (medium-sized)
• onion - 1 pc.
• garlic - 2 cloves
• chili pepper - 1 pc.
• fresh cilantro - a bunch (20 gr.)
• green onions - a bunch (30 gr.)
• soy sauce - 3 tbsp. l.
• vinegar - 5 tbsp. l.
• vegetable oil - 100 ml
• salt - 2 tsp
• ground black 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 across into slices 3-5 mm thick. We put the zucchini in a deep bowl, salt, sparing no salt, and leave for 15 minutes. After the zucchini slices, rinse with cold running water.

To make the zucchini in the salad elastic and crispy, be sure to squeeze them slightly after washing

2. Cut the carrots into circles across and a little obliquely, 2-3 mm thick. Then cut each circle in half. Cut the tomatoes into 4 pieces. Onion cut into half rings 3 mm thick.

3. Cut a fresh green onion into a length of about 5 cm. The thick lower part with a young onion can be cut in half. Roughly chop fresh coriander greens.

4. Cut the garlic into small slices, hot pepper into thin strips. If you want to get a spicier salad, then leave the hot pepper seeds, and if you like the taste softer, then it is better to remove the seeds, since they are the most pungent.

5. Warm up the pan, pour a little vegetable oil and fry onions, carrots and tomatoes on it. Fry, stirring constantly, 2-3 minutes.

6. Add the fried vegetables to the zucchini, put green onions, cilantro, hot peppers and garlic there. Pour in soy sauce, vinegar and sprinkle with black pepper. Heat up vegetable oil and pour hot oil over vegetables. Leave the salad to marinate for 3-4 hours. During this time, mix the vegetables several times.

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

Delicious Korean zucchini salad

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

So, we considered another option for harvesting zucchini. Stocks of our pantries are replenished with various yummy. We prepare vegetables collected at our summer cottages or bought at the market for the winter. Well, in winter, all that remains is to taste and enjoy the result of your work.