Korean zucchini recipe. The most delicious Korean-style zucchini recipes for the winter

Hello hostesses!

Today I will again surprise you with an interesting one that won me over last year. Then I tried only a couple of recipes, and now I can say with confidence that Korean-style zucchini is one of our favorite preparations for the winter. She is number one in our family. I like that this dish is prepared quickly, but it turns out just great and tasty.

The appearance of this sharp miracle is quite attractive. At what you can experiment and close each jar in completely different ways. For some reason, most of the inhabitants of Russia are used to rubbing zucchini in the form of straws. But on the Internet, there are quite a lot of other varieties.

Today I propose to consider them all, but for one, if you have never tried this cooking masterpiece, then after looking at these pictures, you will fall in love and definitely want to cook. After all, it is not easy for you to find yourself on this page.

Usually, when the year is fruitful, we often think about what to make from zucchini, we usually do it right away, add them to, and even cook for dinner.

It's all good, but still sometimes you want something sharper. Or is it a holiday in your house today? Then, then you can present them with such a Korean zucchini salad. Which you cook in a couple of minutes, and then you can roll it into glass containers to treat everyone in the winter.

I hope that these sensational hits will give you, like me, an unforgettable delight. Let's go, friends!

We start the conversation, as usual with the very the simplest option, but in fact, it turns out incredible yummy. And what is the real point? As you can see in in social networks such as classmates, this recipe is advertised almost every day, and it takes about 2 hours to prepare. That is, he can be assigned the title in haste.

Secondly, you can always decorate in a variety of ways with this salad. dinner table, because zucchini can be cut even in rings, even in circles, and then your loved ones will think that you bought such an appetizer on the market. And here it is, cooked at home. And thirdly, vegetables are eaten instantly, that you won’t have time to blink an eye.

And remember, Korean-style zucchini is always the very first to gobble up if you cook them on festive table or get such a blank from the cellar.

We will need:

• Young zucchini - 1000 g
• Carrots - 1-2 pcs.
• Onion- 1 head
• Garlic - 5 cloves
• Salt - 2 tsp
• Sugar - 2 tsp
• Coriander / seasoning for carrots in Korean - 0.5 tbsp
• Hot peppers- 0.5 tbsp
• Vinegar - 3 tsp
• Vegetable oil - 8 tbsp.
• Soy sauce - 0.5 tsp optional
• Parsley, dill - optional
• Coriander or pepper mix - optional
• Hot pepper and seasoning Korean carrots- 1 tsp or to your taste
• Sesame - a pinch for beauty

Stages:

1. In order to neatly and beautifully present this salad, you need to take a special grater for Korean carrots. Using it, grate the zucchini and carrots, as shown in the photo.

If you still do not have such a device, then use grandmother's method, namely chop thin slices sharp knife).

2. In order for the vegetables to release the juice, put salt and sugar. Stir with your hands and let stand for as long as you have free time (for example, 15-30 minutes), it will be good if 2 hours pass. The cup with the contents should be infused at room temperature.

After that, drain all the resulting syrup and squeeze out the mass.

3. Now sprinkle ground coriander, instead, a mixture of peppers is perfect. And also put a sharp red ground pepper And Korean seasoning for carrots. Here you can, in principle, make any components that you like.

4. Then follow this plan, cut the onion into half rings with a kitchen knife, and chop the garlic finely or pass through a press. Onions must be fried in vegetable oil until golden brown and add fresh garlic to the salad.

5. As soon as the onion is ready, put it in a bowl, and pour this vegetable mass with the remaining oil. Add vinegar and soy sauce. Stir.

6. Now it remains only to add finely chopped greens and stir. In order for everything to work out and the mixture to marinate well, it is necessary to cover the cup with a lid or cling film and place in cool place such as a refrigerator. In this form finished product should stand for about 1 hour, but it will be better if 3-4 hours.

Serve with sesame seeds, which will only decorate and bring some magical decor to this dish. Bon appetit!

The best Korean-style zucchini recipe for the winter without sterilization

Usually, all Korean recipes in their composition involve the introduction of carrots. It's already familiar product if we hear these words. But, here is the first option will be without it. Therefore, if you are not a fan of this vegetable, or suddenly it was not at hand, then this small instruction will help you figure everything out.

In addition, you can add spicy garlic or onions to improve the taste. They also often add seasoning for Korean carrots or chim-chim spice.

The list of products is quite simple, as they say now we will make a candy out of it. Just look at him. Do it only in small jars so that they open it and eat it. Usually liter or half liter containers are taken. Although, I have already seen that they close it in three-liter ones, who have large families. Ah ha).

I liked two recipes for such spicy zucchini at once, and therefore I certainly want to show you both options. And you yourself decide which one you will take as a basis.

We will need:

• zucchini - 500 g
• vinegar 9 percent - 2 tsp
• garlic - 4-5 cloves
• dill - bunch
• onion - optional 1 pc.
• salt - 1 tbsp
• a mixture of peppercorns - optional 0.5 tbsp
• Korean seasoning - 0.5 tbsp

Stages:

1. Prepare vegetables and herbs for work first. Wash thoroughly in cool running water. Cut the stems off the zucchini with a sharp knife. If the fruits are young, then the peel can not be cut off, if it is already old and too dense, then remove it. Take out the seeds too. Chop them into longitudinal not too long segments or slices.

Peel the garlic and chop finely into small circles. Finely chop the dill. If you add onions, then peel them and chop them into pieces too.

2. Then pour all the necessary spices into the pan, put salt, Korean seasoning. Pour in the vinegar and water. Stir. Now it remains to add garlic and onions.

3. Boil this marinade and boil for about 5 minutes. The aroma will reach your neighbors))).

In a prepared and wiped dry container, place the zucchini sticks. And pour boiling marinade. Cover with a metal lid and seam with a special key. Next, unfold the jar on the other side, put on a blanket and let the heat evenly disappear.

Thus, the vegetables are marinated evenly.

Such a cool salad will be a super addition to or. Bon appetit!

And now, as the second method of rolling promised, it differs from the first in that, firstly, all vegetables are diced, and the ingredients contain bell pepper. What makes such a divine dish even more beautiful.

We will need:

• zucchini - 2.5 kg
• Bulgarian sweet pepper - 2 pcs.
• celery seeds and turmeric - 0.5 tsp
• salt -0.5 tsp
• sugar - 1 tsp
• vinegar 9% - 4 tbsp
• Korean seasoning - 1 tsp
• mustard seeds - a pinch

Stages:

1. Chop the zucchini into small cubes with a knife.

Advice! Or you can use a vegetable cutter such as a nicer dicer. It will always help out if you have a large amount of work.

2. Do the same with bell pepper. Pre-clean it from seeds and stalk, and also remove white streaks.

3. Pour all the vegetables into a large bowl and mix together. Salt and add sugar. Pour in the vinegar immediately.

4. Move the basin to the stove, and make the mode on medium fire. As soon as this porridge boils, add Korean seasoning and other spices and seasonings. Stir. You can sweat for a couple of minutes, stirring.

5. Then, with a sterile ladle, pour such a branded salad into sterile jars.

6. Don't forget to try. And then wrap it under the iron lid with a seaming machine or put on ordinary wrapping lids. Also, when hot, the jars need to be turned upside down, then wrapped in a blanket and let cool to room temperature.

Here it is a wonderful preparation that will truly delight you in winter evening and remind you of summer. Bon appetit!

Heh in Korean from zucchini with spicy spices

Well, friends, another story from the YouTube channel hooked me. Do you know what? The fact is that the author suggests adding another vegetable that goes well with zucchini and you know what, eggplant. Intrigued, then click on the view button and listen and carefully. See the list of products right now.

We will need:

• eggplant - 3 pcs.
• zucchini -1 kg
• carrots - 3 pcs.
• onion - 1 pc.
• salad pepper - 1-2 pcs.
• carrots - 2 pcs.
• tomatoes - 3-4 pcs.
• seasoning for Korean carrots - 1 sachet
• vegetable oil - 130 ml
• sugar - 1 tsp
• salt - 1 tsp
• vinegar 9% - 1 tsp
• garlic - 4 cloves
• soy sauce - 1 tbsp

Korean zucchini salad - a quick recipe for winter slices

As you wish, but you can make such an appetizer even in pieces and even rounds, as modern youth say. In any case, when eating this snack, you will definitely lick your fingers. Do you know why? After all, you definitely need to take all sorts of spices, and decide on their quantity.

I really like to use already ready-made kits, which are sold with us now in any store or supermarket, they are called “for Korean salads”. So, you can not be wiser, everything has already been done for you. And if you want, all the same, vivid impressions and make a splash, then please read on, see what an unusual list of ingredients.

As you can see, mustard is used, it is she who will give a new spicy taste, and you will not resist this aroma. Take note while I allow, ah-ha).

We will need:

• zucchini (zucchini) - 1 kg
• vinegar 9% - 4 tbsp
• salt - 4 tsp
• sugar - 0.5 tbsp
• dry mustard - 0.5 tbsp
• mustard seeds - 0.5 tbsp
• onion - 1 head
• boiling water - 2 tbsp.
• turmeric - 0.5 tbsp

Stages:

1. Combine turmeric and mustard seeds together. Turmeric will help cleanse your body of negative impacts, and still paint the workpiece in a beautiful color. In another container, mix sugar and salt.

2. Wash the zucchini, cut off the ends and then use a sharp knife to chop the vegetables into circles. By the way, you can use a regular vegetable cutter if you want to cut into thin slices or ribbons instead of washers. After all, you can actually do a duet.

Also, using a decorative knife to make such a masterpiece. See how perky it looks.

3. Next is the turn of onions. Crumble it into half rings.

4. Pour white bulk ingredients, that is, sugar and salt, onto prepared thinly chopped vegetables. Stir with your hands and let stand for about thirty minutes. Some juice will stand out.

5. Next, add vinegar, chopped onion and boil one glass of water. Fill them with a mass of zucchini. And pour boiling water over the other glass, where mustard and turmeric seeds were mixed, add dry mustard, mix. Pour the zucchini with this potion.

6. As you can see, this simple recipe turned out to be even without cooking and, of course, without sterilization. Next, you need to immediately move the salad to clean jars and close metal lids on long-term storage. Place the jars in the opposite direction, cover with a fur coat and let cool.

If you don’t have the strength to wait, then you can leave the snack in the cup for the night, and in the morning try and taste it.

7. It turned out amazingly beautiful, which is good news! Pleasant impressions!

Zucchini with seasoning for Korean carrots (a simple recipe without bell pepper)

Again, another curiosity that was in great demand, I remember a few years ago, but because of its popularity, it does not stop today. Therefore, take and also use this guide, because this appetizer prepared according to this method will also be with tomatoes, which means it will come out even juicier and have a slightly tomato flavor.

Did you know? The second name of this dish is heh. Who would have thought that people still come up with something like that!

We will need:

• zucchini - 1.5 kg
• tomatoes - 700 g
• bulb -1 pc.
• garlic -3 pcs.
• carrots - 2-3 pcs.
• dill - optional
• sugar - 0.5 tbsp.
• vinegar 9% - 0.5 tbsp.
• salt - 2.5 tbsp
• vegetable oil- 2 tbsp
• seasoning for Korean carrots - a bag
• bay leaf - 2 pcs.
• black peppercorns
• water - 5 tbsp.

Stages:

1. Prepare all products for work. First, wash everything, and then chop the zucchini into rounds. Take medium-sized tomatoes so as not to chop them. You can even take cherry. Onions are cut into rings, chop fresh carrots into cubes, and simply peel the garlic.

2. Pour water and vegetable oil into the pan, prepare the brine. Bring the mixture to a boil, add right amount salt, sugar, spices and vinegar. Stir. Let it boil for a couple of minutes.

3. Arrange all prepared vegetables evenly in sterilized jars. Plus peppercorns and bay leaf, dill.

4. And then pour hot marinade slowly into each jar.

Pour liquid into the very center first so that the jar does not burst. You can put on the bottom metal knife under the bank, also for this purpose.

5. Transfer each jar to a wire rack in a saucepan or lay a towel. Pour hot water on the shoulders of the cans, put the lids on top. Do sterilization for about 10-15 minutes after boiling water.

6. Then pull out and wrap the lids with a seamer quite tightly so that nothing runs up. Cool upside down under a blanket for 24 hours. Store in the cellar.

Spicy appetizer of fresh zucchini - a recipe for winter storage

Another novelty of this year, which is now already blowing up the Internet, because it is the point in this version that gives unforgettable notes in taste. If you are not a favorite of this cuisine, then feel free to red hot pepper add to moderate amounts and always taste it.

Be 100% sure friends that this chic Korean salad will disappear from your cellar faster than you yourself do not expect. All because it can rightly be called a delicacy. Try it and you won't regret it!

And if there is no way to preserve it in jars, then at least cook this dish and taste it today. After all, such a blank can be tried in a couple of hours, and it will take 5-15 minutes to cut all the products.

We will need:

Stages:

1. Rinse all vegetables and herbs cold water. Cut the zucchini into small cubes, while they need to be peeled and remove all seeds. Grate carrots, bell pepper chop into straws.

2. Also chop the greens finely with garlic cloves. And the hot pepper must be chopped into small pieces, if you want, you can remove the seeds from it, but if you want to leave it, it will turn out even sharper. Wow, how great it will be, like a spark!

3. Supplement the chopped zucchini with all the ingredients, pour in vegetable oil, you will need about 400 ml, then salt and sugar. And of course add vinegar. It is he who will give the desired note of pickling. Mix actively the mass with your hands and let it stand for a couple of hours on the table (2-3 hours). Ha, you can eat.

4. Then spread the appetizer in clean, dry liter jars and cover with metal iron lids. Place each of them in a saucepan, in which you first lay a towel or throw a rag on the bottom. Pour water up to the shoulders of the jars and turn on the fire. When the water boils, wait 20 minutes, and then turn off and roll the cans under a special key.

5. Further each glass jar check that the lid is tight and that there are no leaks in any places. Cover with a blanket and let cool completely. Store in the cellar and consume after 1-2 weeks or later. Bon appetit!

A very tasty Korean-style zucchini recipe - lick your fingers!

And again, another novelty - a recipe with soy sauce. I don’t know about you, but I decided to try this miracle and prepared such a small master class for you. And now you don’t even need to add salt and sugar, because soy sauce gives the right shades for pickling.

me this fast way I also like the fact that you can already taste this delicacy quite right today. So, you are provided with a delicious dinner.

We will need:

• young zucchini (zucchini) - 1 pc.
• soy sauce - 1/4 tbsp.
• vinegar - 1/4 tbsp.
• garlic - 2 cloves
• vegetable oil - 0.5 tbsp

Stages:

1. Start cutting vegetables. Chop the zucchini in a way convenient for you. For example, cut them into halves.

2. Chop the garlic into small cubes and place on top of the slices. Now salt and pour soy sauce and vinegar, stir with your hands. Then pour in vegetable oil, also mix. Wait for the mass to stand and marinate for half an hour.

And if you want to enjoy today, then hold it on the table for 4-5 hours.

3. Then boil water in a separate container, by this time the zucchini with all the ingredients should already be in clean jars. Pour boiling water over the vegetable mass. Cover with lids and roll up. Then insulate unnecessary things and wait for complete cooling.

Store in a cool place such as a cellar or refrigerator. Bon appetit!

Korean zucchini with bell peppers and carrots

Incredibly interesting is another blank that combines several varieties of vegetables. Zucchini is used, as always, raw and fresh. By the way, if you have a dark darkness of them, then cook from them

We will need:

• zucchini - 2 pcs.
• carrot - 1-2 pcs.
• sweet Bulgarian pepper - 1 pc.
• parsley dill
• garlic - 7 cloves
• onion - head
• table salt - 2 tsp
• granulated sugar - 4 tsp
• Korean seasoning - 2 tsp
• hot peppers
• vinegar 9% - 0.5 tbsp.
• vegetable oil - 90 ml

Stages:

1. Do the main work, peel the zucchini and cut into oblong segments, grate the carrots for Korean carrots, chop the bell pepper with shavings. Onions on feathers and of course finely chop the greens.

2. Then put all the prepared foods in a stainless steel bowl. Squeeze out a small amount of garlic through a press for piquancy and fragrant spirit.

3. Stir with a wooden spatula and do another thing, namely pouring.

4. Precisely from special sauce the end result will depend. Put into a small container table salt, granulated sugar and Korean salad dressing, ground hot pepper.

5. And fill this loose mixture with vegetable oil and vinegar. Stir.

6. It remains to pour all the vegetables with such a marinade and let stand on the table for about 2-3 hours, and then preserve.

Or you can do otherwise, use today for dinner.

7. Sterilize jars and lids and spread the resulting marinated squash mixture in them. As you can see, 2 cans of 0.5 liters came out. Cover with lids.

8. Move the blanks into a saucepan, lay a towel on the bottom, fill with water up to the shoulders and simmer after boiling for 15-20 minutes.

If you take a larger jar, for example, it will be 1.5 liters or 2 liters capacity, then the time will have to be increased accordingly (25-30 minutes).

9. Then tighten with a special key and check the tightness. Dress in a blanket and wait 24 hours, then lower it into the cellar. Good luck!

How to cook Korean-style zucchini for the winter in jars

Super famous variant which will definitely make you happy. All vegetables are cut into strips or you can use a device for cutting Korean carrots. For more details, you can watch this video from one Internet channel on YouTube. It will be delicious, don't miss out!

That's all friends, this note came to an end again. I hope you are already creating such vegetable masterpieces in the kitchen and making your family happy. All the best and all the best. See you very soon. Goodbye.

With the advent of the first zucchini in the beds, many housewives recall the old proven recipes for delicious and healthy seasonal dishes, rejoicing at the opportunity to significantly diversify daily menu. Indeed, zucchini is considered an excellent base for soups, appetizers, salads and even desserts. In addition, many preparations for the winter can be made from this popular vegetable, with the addition of other vegetables, seasonings, herbs. Today we will learn how to cook Korean-style zucchini for the winter - a step-by-step recipe with photos and videos of this spicy delicious salad V different variations can be found on our pages. So, for marinating, zucchini can be cut into circles, straws or pieces, and jars with ready-made salad can be boiled in a saucepan with water or sterilization can be completely dispensed with. In our selection of recipes you will also find the most delicious zucchini fast food- carefully follow the instructions, and you will get a real culinary masterpiece. Just lick your fingers!

Delicious instant Korean zucchini - step by step recipe with photo

Zucchini is a culture unpretentious to the conditions of weather and care, with a fairly high "fertility". Thanks to the generous harvests of this amazing vegetable, you can add many tasty and healthy dishes to your daily diet. In addition, zucchini has no equal in terms of the variety of preparations for the winter - they are pickled, salted, fermented, salads, caviar and even jam are made. Today we will pay attention to one interesting and “unbanal” recipe - instant Korean zucchini. Following step by step recommendations and photo, you can easily and quickly prepare a delicious vegetable salad with Korean seasoning for the winter.

The necessary ingredients for harvesting delicious “quick” Korean-style zucchini for the winter:

• young zucchini - 3 kg
• carrots (root crops of bright orange color) - 500 gr.
• onion - 500 gr.
• table vinegar 9% - 150 ml
• sugar - 1 cup
• Korean seasoning for carrots - 1 tbsp. l.
• fine kitchen salt - 2 tsp.
• vegetable oil - 1 cup

Step-by-step instructions for the Korean-style quick-cooking zucchini recipe for the winter:

1. Wash the zucchini thoroughly under running water, and if the fruits are ripe, cut off the skin and remove the seeds. Grind with a shredder or grater for carrots in Korean.

   
   

2. We clean the fresh carrots and also finely rub them on the “Korean” grater.

   
   

3. We clean each onion from the husk and cut it lengthwise into halves. Then chop into thin strips.

   
   

4. Mix all the vegetables in a large bowl, and then add salt, sugar and Korean seasoning according to the recipe. Add oil and vinegar.

   
   

5. Mix the contents of the bowl or basin thoroughly with your hands and leave to marinate for about 3 hours.

   
   

6. After a few hours, there will be abundant juice secretion of chopped vegetables.

   
   

7. We wash the cans for conservation with water and soda and sterilize over steam. We pack the vegetable mass in portions in jars, adding juice to each. We put jars of zucchini in Korean for sterilization in the oven for about 15 minutes. We roll up the lids and cover with a warm blanket on top, after turning the container upside down.

Such instant Korean-style zucchini can be stored until winter in a pantry or other cool place. Juicy, with tender spicy taste, light vegetable appetizer goes well with hot boiled potatoes, cereals, as well as meat and fish dishes. Fast and very tasty!

Korean-style zucchini for the winter - recipes with photos step by step without sterilization

Warm days fly by unnoticed, so it's important to have time to stock up for the winter seasonal fruits and vegetables. One of the most beloved and affordable preparations is zucchini - each hostess has her own signature recipes for this spicy snack. However, the preparation of many vegetable salads does not do without sterilization, which often “scares away” inexperienced cooks. We offer a new interesting option- Korean-style zucchini, which does not require tedious fuss with hot jars. Our step by step recipe with a photo of "Korean" zucchini will become real culinary discovery, and the finished dish will decorate any holiday table.

Ingredients for the recipe for "Korean" zucchini without sterilization:

• zucchini - 3 kg
• carrots - 0.5 kg
• onion - 0.5 kg
• sweet pepper - 4 pcs.
• garlic - 6 cloves
• pepper sharp powder- 1 tsp
• vinegar 9% - 200 ml
• vegetable oil - 140 ml
• seasoning in Korean (for carrots) - 20 gr.
• sugar - 1 cup
• salt - 3 tbsp. l.

The procedure for harvesting zucchini for the winter in Korean without sterilization:

1. Peel the washed zucchini, cut out the seeds and grate for carrots in Korean. Grind fresh peeled carrots in the same way.
2. Sweet peppers need to be cut, seeds removed and chopped small pieces, and onions - thin half rings.
3. In a large bowl, mix the chopped vegetables, salt, sugar, pour the seasoning. After adding vinegar, oil and chopped garlic, mix thoroughly and leave for a couple of hours - until the vegetables start juice.
4. We put a bowl of vegetables "in juice" on medium heat, and after boiling, boil for 5 - 7 minutes.
5. Wash and sterilize jars for preservation over steam or any in the usual way. We lay out the hot zucchini in jars and roll up the lids that have gone through the boiling procedure. We turn the container over and wrap it with a warm blanket.
6. A day later, cooled Korean-style zucchini without sterilization can be sent to the shelves of the pantry, and in winter, delight home and guests with spicy vegetable snack. Amazingly simple and delicious dish!

How to cook Korean-style zucchini for the winter - the most delicious recipe with photos, videos

To date, many recipes for Korean-style zucchini are known - each of them has its own “zest” in the form of additional ingredients. What is the most delicious recipe this spicy winter snack? With the help of the video you can easily cook for the winter original zucchini in Korean with tomato sauce, and in the photo you can admire the view of the finished salad.

Korean-style spicy zucchini for the winter - recipes with a photo "Lick your fingers"

Included in many recipes vegetable preparations for the winter, chili peppers are included, giving a spicy "point" to any dish. Fans of different "burning" spices will definitely like spicy zucchini in Korean - for real gourmets, we have prepared a simple recipe with a photo of a winter salad. We are sure with such fragrant zucchini in Korean, your lunch or dinner will go with a bang. Just lick your fingers!

We stock up on ingredients for harvesting spicy Korean-style zucchini for the winter:

• zucchini - 2 kg
• carrots - 800 gr.
• onion - 700 gr.
• garlic - 2 heads
• greens - parsley, cilantro, dill
• sunflower oil - 150 ml
• vinegar - 300 ml
• sugar - 300 gr.
• salt and black pepper - to taste
• chili pepper - 1 pc.
• spices for carrots in Korean - to taste

Preparation for the winter of spicy zucchini in Korean according to the recipe - you will lick your fingers:

1. To begin with, we clean the zucchini and carrots and rub them on a special “Korean” grater - into a large bowl or basin. We cut the onions into half rings, and chop the chili peppers into thin rings. Finely chop the peeled garlic and herbs.
2. We mix all the components in a bowl and lay out in clean sterilized jars.
3. Prepare the marinade - mix vegetable oil, vinegar, sugar, salt, black pepper and spices. Fill jars with zucchini with the resulting brine. Now the jars need to be placed in large saucepan and, pouring water on the "shoulders", bring to a boil.
4. We sterilize the blanks for 20 minutes, take them out and leave to cool - under a warm towel or blanket. With such spicy zucchini in Korean, any winter will seem hot to you!

Zucchini in Korean in circles “like in the market” - a recipe step by step with a photo

With the onset of summer heat, tasty and healthy vegetable dishes - borscht, salads, casseroles - are “not translated” on our table. Especially often, zucchini and other available seasonal vegetables are used as the basis for numerous dishes. walking along market rows, on the shelves you can see bright jars with mouth-watering preparations for the winter from zucchini. Today we are happy to share with you a step by step recipe with photos. delicious zucchini in Korean in circles - it will turn out just like in the market with experienced craftswomen!

The list of ingredients for the Korean zucchini recipe in circles:

• zucchini - 5 kg
• carrots - 5 pcs.
• garlic - 5 heads
• hot pepper - 2 - 3 pcs.
• dill and parsley - in a bunch

Marinating "Korean" zucchini according to the recipe in circles - "as in the market":

1. We clean the washed zucchini and cut into slices of medium thickness. Carrots are peeled and chopped on a "Korean" grater. We free the garlic from the husk and cut into slices or chop with a press. Bitter pepper cut into thin rings. Finely chop bunches of your favorite greens.
2. Pour all ingredients into a bowl and mix thoroughly. Then we place a lid from the pan on top or a large plate, on which we put a jar filled with water. Under such a home-made oppression, we leave the zucchini to “spend the night”.
3. In the morning we pack the vegetable mass in clean jars, pouring juice to the brim. The jars filled with "Korean" zucchini are placed in a large saucepan to be sterilized for about 20 minutes (for a 1 liter container), and after cooling, we take it to the pantry until winter. Bon appetit!

Korean-style quick zucchini for the winter with honey - a recipe with a photo

For cooking marinated zucchini in Korean for the winter, you can use unusual ingredients, with which the dish will sparkle with new "notes". So, in our recipe with a photo, we replace sugar with honey, and we generally exclude Korean seasoning - zucchini is tender, with a pleasant rich taste and simply incomparable aroma. The recipe for delicious Korean-style honey zucchini will definitely become your signature one, and guests and family will appreciate such a culinary creativity with a bang.

Ingredients list for Korean honey zucchini recipe:

• zucchini - 1 kg
• garlic - 5 cloves
• liquid honey - 2 tbsp. l.
• vinegar - 3 tbsp. l.
• salt - 1 tsp
• dill and basil greens - in a bunch

Step-by-step instructions for harvesting quick Korean-style zucchini with honey for the winter:

1. We wash the fruits of young zucchini, remove the stalk and, using a vegetable cutter, cut into long longitudinal plates - the thinner the better.
2. Sprinkle the pieces with salt in a capacious bowl and leave for 30 minutes to extract the juice.
3. We prepare the marinade by mixing honey with vinegar, add chopped herbs and garlic, crushed with a crusher. Mix the components thoroughly.
4. Drain the excess juice from the zucchini, lightly squeezing the vegetables with your hands. Pour the marinade, carefully distributing it over all the pieces, and lay it out in sterilized jars. Finished quick zucchini store in Korean on the shelf of the refrigerator. Delicious and healthy treat!

Korean-style marinated zucchini with vegetables - recipe on video

Korean-style marinated zucchini is always a good solution for a festive and everyday table. Combined with others seasonal vegetables you will get exquisite spicy salad ik. The video shows a step-by-step recipe for pickled zucchini in Korean, simple and delicious. Try for health!

Korean-style zucchini is a quick way to prepare a delicious and savory dish. Having made such an appetizer, you can put it on the table at any time and diversify the menu.

Korean traditional zucchini for the winter

Korean-style zucchini for the winter is prepared with certain hot spices. But you can always reduce or increase their number based on your preferences.

Required products:

• two kilograms of zucchini;
• half a spoonful of vinegar;
• sugar and salt to your taste;
• two cloves of garlic;
• two red peppers;
• two carrots;
• ground coriander, red and black pepper.

Cooking process:

1. Wash zucchini and carrots and grind Korean grater to form thin strips.
2. Remove the cap from the pepper, remove the seeds and cut it into slices.
3. We mix the prepared vegetables together, season with spices and crushed garlic, leave for five hours in the refrigerator.
4. Separately, we combine oil, vinegar, salt and sugar and pour vegetables with this mixture, while mixing thoroughly.
5. We leave it for a few more hours, after which we distribute it among sterilized jars and roll it up.

Fast Food Recipe

A quick-cooking recipe consists of almost the same ingredients, but at the same time vegetables do not need to be pickled for so long, which means that the zucchini will be ready after a couple of hours.

Required products:

• one Bell pepper;
• two cloves of garlic;
• one onion and carrots;
• 50 milliliters of vegetable oil;
• salt, sugar and various spices to your taste;
• two zucchini.

Cooking process:

1. Courgettes are crushed with any convenient way, are filled with water and languish over low heat for 10 minutes for softness.
2. Cut the carrots and peppers into slices, chop the onion, herbs and garlic into small pieces.
3. Remove the zucchini from the heat, drain the water and let the vegetables cool.
4. We mix the prepared vegetables with each other and pour the marinade from oil, salt, sugar and spices, such as black and red pepper.
5. We insist everything for an hour and the dish is ready to serve.

Cooking rings with turmeric and marinade

Required products:

• two kilograms of zucchini;
• one onion and one sweet pepper;
• five tablespoons of sugar;
• five glasses of water;
• a spoonful of turmeric;
• half a glass of vinegar.

Cooking process:

1. Peel the zucchini, cut into circles, sprinkle with salt and leave for five hours to soak. Then drain the resulting liquid and squeeze them out.
2. Add half of the indicated amount of turmeric to them, mix.
3. Send the onion, cut into cubes and pepper into thin slices, there.
4. Combine vinegar, water, sugar, the remaining turmeric, bring this mixture to a boil and pour over the vegetables.
5. Distribute the resulting salad into sterilized jars and store in a cool place or serve when it has cooled.

Korean-style marinated zucchini with carrots

Korean-style marinated zucchini with carrots is a savory appetizer that is ideal for any second course or as an addition to grilled meat.

Required products:

• 50 milliliters of vegetable oil;
• kilogram of zucchini;
• 50 grams of sugar;
• three carrots;
• four tablespoons of vinegar;
• clove of garlic;
• teaspoon of salt;
• a spoonful of seasoning for carrots in Korean.

Cooking process:

1. Peel, wash and chop the carrots with a special Korean grater.
2. Add to it half the indicated amount of sugar, a little salt and seasoning.
3. Cut the zucchini into circles, put them on the carrots, mix, pour vinegar on top, sprinkle with the remaining sugar and crushed garlic.
4. Heat the oil, but do not let it boil and pour over the vegetables.
5. Mix everything well, put it in any resealable container and insist in the refrigerator for at least an hour before serving.

Method of cooking plates with honey and soy sauce

This fast option cooking delicious and spicy snack. But the calorie content of such a dish is higher, precisely due to honey and soy sauce in the composition.

Required products:

• 100 milliliters of vegetable oil;
• half a spoonful of salt;
• two tablespoons of vinegar;
• 500 grams of zucchini;
• a spoonful of soy sauce;
• any hot spices to your taste;
• two spoons of honey;
• three cloves of garlic.

Cooking process:

1. Wash the zucchini, cut into thin slices and sprinkle with salt.
2. Separately, mix soy sauce, honey, vinegar, crushed garlic and selected spices.
3. Pour the squeezed zucchini with this mixture, then cover them with well-heated vegetable oil, mix, and the dish is ready to serve after standing for half an hour in the cold.

The most spicy and delicious salad

Required products:

• 100 milliliters of vinegar and vegetable oil;
• three zucchini;
• three cloves of garlic;
• seasoning for carrots in Korean;
• salt, sugar and ground peppers to your taste.

Cooking process:

1. We wash the zucchini well, cut into thin strips and begin to lay them in a bowl in layers, while sprinkling with sugar, salt and selected spices.
2. We mix oil, vinegar, crushed garlic, warm it up a little and pour zucchini with this marinade, mix and leave in the refrigerator for about an hour before serving.

Cooking process:

1. We cut the zucchini into rings so that they are not thick and pour boiling water over them. After a couple of minutes, drain the liquid and mix with grated carrots in Korean.
2. We turn the onion and pepper into rings, add to the zucchini with carrots. Optionally, sprinkle with chopped herbs.
3. Combine crushed garlic with vinegar, oil, ground pepper, salt and sugar.
4. With what happened, completely cover the vegetables and put in the refrigerator for at least 30 minutes.

Korean-style zucchini for the winter is one of the most favorite dishes of not only Asian, but also Russian cuisine. Despite the eastern origin, the recipe has long been successfully adapted to our realities, we adore and revere many. Especially appreciate savory snack spicy lovers. Delicious and fragrant salad perfect for quick breakfast or as a side dish for meat and fish. Moreover, some housewives even got used to putting vegetable mix in pies, delighting home with an unusual combination of color and taste.

Zucchini in Korean has long conquered the Russian soul

Zucchini on our table

Zucchini - unpretentious vegetables, but tasty and healthy. Juicy pulp contains a lot of vitamins and minerals that have a beneficial effect on human health. Alimentary fiber, which are no less in zucchini than in cucumber, improve gastrointestinal motility and rid the body of metabolic products.

Attention. Zucchini dishes have a big advantage - they are low in calories and ideal for those who want to lose weight.

These diet vegetables especially necessary for people suffering from diabetes, gout, obesity or atherosclerosis. Despite the lack of a pronounced taste, many original and mouth-watering dishes can be prepared from them.

Zucchini is salted and marinated, twisted in tomato juice and stir-fried with vegetables. Made from zucchini delicious caviar, cook spicy adjika and they even make wonderful jam with lemon. And young tender greens are perfect for preparing baby food. vegetable puree. Even more extraordinary delicious salads from zucchini for the winter is located here.

For many housewives, the Korean zucchini recipe was a real discovery at one time. Sharp and spicy taste winter salad instantly stimulates appetite. In addition, nothing needs to be fried or boiled - the dish is prepared very simply and quickly.

The best Korean-style zucchini recipes for the winter

A huge selection of options, uncomplicated ingredients and wonderful taste distinguish this appetizer from most winter preparations. Few things compare to Korean salads, which are eaten as quickly as they are prepared - no matter how much you do, everything will be small.

Korean quick zucchini

If winter is still far away, and now you want vegetables in brine, you can cook zucchini in the old fashioned way. Korean recipe. Delicious and crispy, they are good with meat or as an independent snack.

Ingredients:

• medium-sized zucchini - 3 pcs.;
• water - ½ liter;
• soy sauce - 75 g;
• salt - 55–75 g;
• sugar - 60 g;
• table vinegar 9% - 20–25 ml;
• a head of garlic;
• herbs and spices of your choice.

Zucchini is washed and cut into circles or thin slices, greens are chopped, peeled garlic is passed through a press. The ingredients are mixed, sauce, sugar, salt and vinegar are added. The dishes with vegetables are shaken and the contents are poured with boiling water. Leave at room temperature until cooked.

Appetizing spicy zucchini in Korean, you can eat it right away or roll it into jars

The taste of the salad can be varied by adding to the ingredients fresh cucumber. The preparation will acquire an appetizing aroma and an unusual taste.

Advice. If not available table vinegar(9%), can be used acetic acid by diluting it with water in a ratio of 1:7.

Marinated zucchini in Korean: harvesting for the winter

This lightweight and nutritious salad due to the abundance of spices, seasonings and herbs, it has piquant taste and bright aroma. Any dish paired with it will be extraordinarily appetizing.

Korean-style marinated zucchini with carrots is recommended to be served with meat, fish or rice. And quite unusual combination flavors - spicy zucchini with macaroni and cheese. Unusual and very bold.

For the salad you will need:

• young zucchini - 4 pcs.;
• sweet pepper, optional different colors- 3 pcs.;
• carrots - 4 pcs.;
• onion - head;
• sesame seed - 20–25 g;
• granulated sugar - 50 g;
• soy sauce - 10 g;
• table vinegar (9%) - 50 ml;
• vegetable oil - 100 ml;
• a head of garlic;
• red and black ground pepper;
• greens of your choice;
• salt.

Zucchini is washed and cut into strips without peeling, carrots are chopped or a special grater is used, peppers and onions are cut into rings. Vegetables are mixed and left until the juice appears.

Zucchini with peppers look elegant and festive

In a separate bowl, crushed spices and herbs are ground, sugar and vegetable oil are added. The aromatic mixture is combined with vegetables, salted, sprinkled with vinegar and soy sauce. The salad is laid out in jars, covered with lids and sterilized for 15-25 minutes. Cool down in water.

Attention. Classic version Korean dish is made from unpeeled zucchini. But for this, the vegetables must be young and strong. It is better to remove the skin from overgrown fruits.

Such zucchini marinated in Korean style will please both relatives and guests. They can be served in a regular salad bowl or on festive dish, garnished with a sprig of fresh herbs. It will be appropriate even for a solemn event.

Zucchini with seasoning for Korean carrots

Using spices traditional for Asian culture, you can pickle anything: meat, fish, mushrooms, various vegetables, including zucchini. For a salad, it is better to take vegetables with greenish flesh - so ready meals will look brighter and more elegant.

For the salad you will need:

• young zucchini - 3 kg;
• carrots - 600 g;
• sugar - 110 g;
• salt - 50 g;
• sunflower oil - ½ cup;
• vinegar 9% - 100g;
• parsley and dill;
• a head of garlic;
• Korean seasoning for carrots - 1 pack.

Vegetables are chopped into strips or grated, the greens are finely chopped. The prepared ingredients are placed in a saucepan, salt, sugar and vegetable oil are added there. Leave until juice is released, then mix with Korean seasoning for carrots and put on fire.

Zucchini with Korean seasoning for carrots will appeal to lovers spicy dishes

After 10-15 minutes, boiling vegetables are sprinkled with table vinegar and laid out in jars. After corking, the dishes are turned upside down, covered with a blanket and kept until completely cooled.

This zucchini salad does not require a cool room. It keeps well in a pantry, closet or under a table.

Zucchini in Korean without sterilization

Most housewives really do not like to sterilize. Indeed, the process takes a lot of time and effort, and small deviations from the rules can lead to spoilage of products. That is why lovers of preparations prefer pickled vegetables to hot twists.

Below is a simple zucchini salad recipe without sterilization. It is so tasty that it will instantly disperse on plates, so it is better to cook more.

For four cans with a capacity of 1 liter you will need:

• medium-sized zucchini - 3 kg;
• garlic - 15 cloves;
• sugar - 120 g;
• salt - 75 g;
• peppercorns - 4 pcs.;
• black pepper - 5 g;
• vinegar 9% - 200 ml;
• bay leaf - 7–8 pcs.;
• dill, horseradish to taste.

Greens and garlic are washed well and laid out in pre-sterilized jars. The zucchini is cut into half rings and dipped in a boiling marinade of salt, pepper sugar and bay leaf. After 8-9 minutes after boiling, the pan is removed from the heat and the salad is laid out in jars. 9% vinegar is added before capping.

Zucchini, rolled up without sterilization, are stored for a long time and well

The containers are turned over and wrapped. Let cool. Keep in the cellar or on a shelf in the closet.

Advice. Before laying zucchini, jars and lids must be washed well and treated with boiling water or kept for 10 minutes in a hot oven. The safety of the products will depend on how carefully the preparation is carried out.

Korean style spicy sweet zucchini

Yes, yes, there is such a delicacy in oriental cuisine. The inhabitants of Asia really like to combine tastes that are incompatible in our concept. And we must pay tribute to them - it turns out very appetizing and original.

For the salad you will need:

• zucchini - 500–600 g;
• vegetable oil - ½ cup;
• honey - 3 tsp;
• soy sauce - 5 g;
• salt - ½ tsp;
• garlic - 4 cloves;
• spices to taste.

Zucchini cut into thin slices, sprinkle with salt and set aside for 30 minutes. In a separate bowl, combine soy sauce with crushed garlic, honey and spices. Excess juice is drained from zucchini and mixed with a sweet mixture. Ready salad sprinkle with hot sunflower oil and put in the refrigerator.

Zucchini in honey sauce Delicious and even kids will love it

You can start tasting in half an hour. The dish has spicy aroma and unusual, but very pleasant taste.

Advice. sweet salad children love zucchini, however, when cooking for a baby, spices should be carefully selected, and it is better to do without them altogether, using only herbs.

To save for the winter, 50 ml of table vinegar is added to the vegetable mixture and boiled over low heat for 10 minutes. Hot zucchini are laid out in jars, corked and turned over with the lid down. The cooled salad is put away for storage.

True, sweet-spicy zucchini is difficult to name dietary product as honey adds extra calories. But for the sake of pleasure, try the gourmet oriental dish you can risk a figure.

Zucchini in Korean perfect option for those who are looking for variety and want to please family and friends during the long winter months. In addition, the preparations are not only tasty, but also useful. After all fresh vegetables, which are used in recipes, contain a lot useful substances, and the minimum heat treatment helps to keep them.

In winter, tasty and healthy dishes often appear on the table. canned food. Among them, there must be zucchini or squash caviar. Wouldn't you like to cook them in a new and very interesting recipe? If yes, then we offer you several recipes for Korean Zucchini. Preserving them is a pleasure, and eating them in winter is bliss itself. These recipes will especially lure lovers thrill. Korean dishes different big amount spices and spices.

Take not very large fruits for cooking, young zucchini are best. They will be softer and tastier. Pick should fall on tight and intact zucchini.

Korean zucchini preservation: a recipe with spicy seasoning and carrots for the winter

Ingredients:

• medium-sized zucchini - 3.5 kg;
• carrot - 1 kg;
• garlic cloves - 10-15 pieces;
• onion - 1 kg;
• vinegar essence- 250 ml;
• refined oil- 50 ml;
• yellow or red sweet pepper - 8 pcs.;
• parsley and dill optional;
• seasoning "Carrot in Korean" - 50 g
• powdered sugar- 250 g;
• rock salt - 3 tbsp. l.

Cooking steps:

1. We wash zucchini, carrots, dill with parsley and pepper.
2. We clean the garlic cloves and onions.
3. We pass through a grater (nozzle for Korean carrots) a kilogram of carrots and zucchini fruits.
4. We cut the onion and 8 pieces of pepper into long strips.
5. Mince the garlic cloves.
6. Finely chop the dill and parsley.
7. In a large container, we prepare the marinade mixture: add vinegar essence, refined oil to the water, salt and sugar everything.
8. Pour all prepared ingredients into the marinade. Mix thoroughly.
9. We put in a cold place for 5 hours.
10. We fill the banks.
11. We sterilize for 25 minutes.
12. Roll up the lids.

Preservation of Korean-style zucchini in marinated circles: a simple recipe

Ingredients:

• zucchini - 6 pcs.;
• pepper - 1 red and 1 yellow;
• garlic cloves - 5 pcs.;
• medium carrot - 4 pcs.;
• onion - 1-2 pcs.;
• refined oil - 70 ml;
• soy sauce - 50 ml;
• Sesame oil- 50 ml;
• powdered sugar - 1 spoon;
• ground red pepper - 30 g;
• sesame seeds - 30 g;
• acetic acid - 30 ml;
• rock salt - 30 g.

Before seaming, do not forget to insist the vegetables in the marinade, then they will be fragrant and tasty.

Cooking steps:

1. Wash vegetables and dry.
2. We clean the carrots, two peppers, onions and garlic cloves.
3. We cut the fruits of zucchini into rings, salt and leave to infuse.
4. Grate all carrots coarse grater.
5. We cut the onion into rings, and the peppers in the form of straws.
6. Fry onions for a short time in refined oil.
7. We skip the garlic through the garlic.
8. We mix everything.
9. We fall asleep with sesame seeds, ground red pepper, pour in acetic acid, salt, sugar and season with soy sauce.
10. We insist two hours in a cool place.
11. We sterilize for about 20 minutes.
12. We clog.

boiled zucchini

Ingredients:

• zucchini fruits - 5 pcs.;
• blue bow- 2.5 pcs.;
• sweet pepper - 2 pcs.;
• garlic cloves - 5 pcs.;
• carrots - 3 pcs.;
• vinegar essence - 200 ml;
• powdered sugar - 60 g;
• Korean spices - 60 g;
• coarse salt - 60 g;
• ground pepper (black) - 60 g.

It is advisable to cook zucchini in advance so that preservation does not take much time.

Cooking steps:

1. Zucchini fruits, 2 peppers, washed with water.
2. Boil zucchini in large saucepan, let simmer for 15 minutes.
3. Strain and wait until cool. We cut thinly.
4. Peel carrots, onions and garlic.
5. Cut onion and pepper into pieces.
6. Finely chop the carrots.
7. Pass the garlic cloves through the garlic cloves.
8. We mix all the ingredients and put in the cold for 10 hours.
9. Sterilize for 20 minutes.
10. We roll up the lids, turn over and warm.

Korean zucchini salad: a step by step recipe

Ingredients:

• zucchini - 6.5 kg;
• sugar - 350 g;
• vinegar essence - 300 ml;
• garlic - 10 cloves;
• refined oil - 350 ml;
• Korean seasoning - 30 g;
• tomato - 1 l;
• salt - 70 g.

Cooking steps:

1. We wash the zucchini, clean and grate for Korean carrots.
2. Pour refined oil, vinegar essence, tomato, Korean seasoning into grated zucchini, salt and add sugar.
3. We put it on the stove. We cook for about half an hour.
4. We clean the garlic cloves, finely chop and add to the pan at the end of cooking.
5. Sterilize jars and lids.
6. Put the salad in jars and roll up.
7. We turn over.

Salad "Korean zucchini"

Another savory salad will make your winter table special and festive.

Zucchini is better to choose young, without seeds.

Ingredients:

• zucchini - 3 kg;
• carrots - 6-7 medium pieces;
• onion - 10 pcs.;
• red pepper - 6 pcs.;
• garlic cloves - 7-8 pcs.;
• vinegar essence - 250 ml;
• refined oil - 100 ml;
• seasoning "Korean" - 25 g;
• powdered sugar - 250 g;
• dill - optional;
• salt - 30 g.

Cooking steps:

1. My zucchini, peppers.
2. We clean the onion, garlic, carrots.
3. Grate carrots and zucchini on a coarse grater.
4. Three carrots, peppers, garlic and onions fine grater.
5. Finely chop the dill.
6. Mix the ingredients in a large bowl.
7. Salt and add seasoning.
8. Season with sugar.
9. Pour in vinegar and refined oil.
10. We put in a cool place for 3 hours.
11. Let's sterilize jars.
12. I put the salad in jars.
13. Sterilize with closed lids for half an hour.

Hot pickled zucchini

These Korean-style zucchini are cooked very quickly. It differs from all others in its numerous spicy additives.

Ingredients:

• zucchini - 2.5 kg;
• carrots - 500 g;
• onion - 450 g;
• garlic cloves - 10-15 pieces;
• Bulgarian pepper - 5 pcs.;
• parsley and dill - 100 g;
• vinegar - 150 ml;
• refined oil - 200 ml;
• fine salt- 20 g;
• coriander - 10 g;
• granulated sugar - 200 g;
• chili pepper - 10 g;
• black pepper - 10 g;
• dry hot pepper - 10 g.

Cooking steps:

1. We wash and clean vegetables.
2. Cut carrots and zucchini into strips.
3. Peel the onion and cut into cubes.
4. Cut the peeled pepper into strips.
5. We process garlic with the help of a garlic press.
6. Finely chop the dill and parsley.
7. Pour all prepared ingredients into a large bowl.
8. To prepare the marinade, you will need spices, a little salt and sugar, as well as vinegar essence.
9. Pour the chopped vegetables with the prepared marinade.
10. Stir and leave for three hours.
11. We shift the salad into jars and give in to sterilization.
12. Close the lids and turn over.

Zucchini with ginger and hot chili

Ingredients:

• zucchini - 1 kg;
• chili pepper - 1-2 pcs.;
• crushed red pepper - 10 g;
• sugar - 50 g;
• salt - 30 g;
• ginger - a spine measuring 5 cm;
• Apple vinegar- 150 ml.

Cooking steps:

1. We wash vegetables.
2. Cut the zucchini into rings.
3. We clean the ginger and three on a fine grater.
4. We clean the hot pepper and cut into small cubes.
5. Put red pepper, ginger, salt and put sugar in a container with water.
6. Add apple cider vinegar and put on the stove. I'm waiting for the boil.
7. Pour the chopped vegetables into the marinade and stir.
8. The mixture should be infused for two hours.
9. Transfer to jars, let sterilize for 20 minutes.
10. We cork and turn over.

Preserved zucchini in Korean style with satsebeli sauce

Another amazing and rare masterpiece. Delicate taste And bright aroma.

Ingredients:

• zucchini - 2.4 kg;
• onions - 5 pcs.;
• satsebeli - 150 ml;
• vinegar - 150 ml;
• refined oil - 250 ml;
• green dill- optional;
• chopped black pepper - 20 g;
• powdered sugar - 250 g;
• salt - 30 g.

Cooking steps:

1. We wash the zucchini, cut into pieces.
2. We clean the onion from the husk, cut it.
3. Pour 500 ml of water into the pan, put all the spices, sauce, oil and vinegar there.
4. Add zucchini and onion and stir.
5. We leave to infuse for 24 hours.
6. We shift to the banks, we carry out sterilization (about 35-40 minutes).
7. We cork and turn over.

Zucchini in Korean for the winter (video)

Recipes for preserving zucchini in Korean for the winter are very diverse. You just have to make a choice and start creating.