Korean squash - general principles and cooking methods

Squash today are among the most popular vegetables that are found on our tables. One of their main advantages, along with the content of various vitamins and nutrients, is low calorie content. This makes them indispensable in the diet and medical nutrition, because of the zucchini can cook a lot of healthy and tasty dishes. However, those who do not adhere to a healthy diet and just love to indulge themselves in tasty foods can find many recipes from zucchini, which will certainly delight them.

For example, lovers of spicy dishes should definitely try to cook zucchini in Korean. When cooking Korean cuisine, spices are used abundantly, among which red pepper is given a special place. It was he who gives many Korean dishes a characteristic red-orange color. Also, when cooking zucchini in Korean, many other seasonings, spices and herbs are used, which should be chosen based on their tastes.

Korean squash - food preparation

Squash for cooking in Korean should be taken young and strong. As a rule, the recipes of this dish do not provide for their peeling. They are cut according to the recipe, circles or straws. Also prepare and other vegetables involved in the preparation of zucchini in Korean: carrots, onions, bell peppers and others.

Korean squash - the best recipes

Recipe 1: Korean marinated zucchini

Delicious, spicy and very fragrant salad, thanks to a lot of spices. Korean marinated zucchini can be a great cold snack or side dish to the meat dish.

Ingredients:

4 medium zucchini;
1 red and one yellow bell peppers;
3 carrots;
4 cloves of garlic;
1 medium onion;
1 tbsp. l sesame oil;
1 tbsp. l soy sauce;
2 tsp. sesame seed;
2 tsp. acetic acid;
2 tsp. red pepper powder;
0,5 glasses rast. oils;
1 tbsp. l Sahara;
to taste the salt with black pepper.

Cooking method:

1. My squash and cut into very thin circles, then a little salted, put under the press for 2 hours.

2. Cut onion into thin half-rings and fry in vegetable oil.

3. Carrot rubbed on a fine grater. Pepper cut into strips.

4. Drain the juice, which gave zucchini, mix them with carrots, onions, peppers and chopped garlic. Mix the resulting vegetable mixture well, add the rest of the ingredients, acetic acid, and stir again, adding salt if desired.

5. After letting the dish rest in the refrigerator for at least an hour, serve it with potatoes.

Recipe 2: Korean squash, canned for the winter

In winter, these squash will come in handy at your desk. Their wonderful spicy taste and spicy aroma will make any dish with which they will be served, much more appetizing. Moreover, the preparation of this preservation does not require much hassle.

Ingredients:

2.5 kg zucchini;
0.5 kg of carrots;
0.5 kg onions;
5 large bell peppers;
150 gr. garlic;
greens in the form of dill, parsley, celery, cilantro.

for marinade:

a glass of sugar;
a glass of vegetable oil;
a glass of vinegar;
2 tbsp. l salts;
spices for korean carrots.

Cooking method:

1. On a special grater, rub zucchini and carrots.

2. Cut the peppers and onions into strips.

3. Grind greens and garlic, add them to the prepared vegetables and pour all the marinade, then, well mixed, leave to infuse for 3 hours.

4. When the vegetable mixture is infused in the marinade, place it in cans along with the marinade, placing them tightly, sterilize the cans (0.5-liter about 15 minutes, 0.7-liter - 20 minutes, liter - about half an hour). After we roll it up and place it in a storage place for preservation.

Recipe 3: Korean-style zucchini marinated with vegetables

Very tasty and bright dish. For its preparation, zucchini is mixed with onion and bell pepper, browned with sunflower oil, as well as other vegetables and spices.

Ingredients:

2 medium zucchini;
2 carrots and bulbs;
1 Bulgarian pepper;
4 garlic cloves;
3 tbsp. l sesame;
2 tbsp. l soy sauce;
2 tbsp. l vegetable oils;
3 tsp. paprika;
50 gr. vinegar;
30 gr. Sahara;
to taste salt with ground black pepper.

Cooking method:

1. After washing the zucchini, we cut them into thin circles or semicircles (depending on the size of the zucchini). Salt, leave them to put the juice.

2. We rub the carrots on a special Korean grater (if there is none, you can take just a large grater), also lightly salt.

3. Cut the bell pepper into strips, the onion into half rings, after which we pass them together in vegetable oil.

4. Now, squeeze the zucchini, mix them with the rest of the vegetables and finely chopped garlic, soy sauce, sugar, pepper (black and red), sesame seed and vinegar.

5. Give the cooked salad to infuse in the fridge for several hours, then decorate with greens and serve.

Recipe 4: Korean-style Zucchini Boiled

In this recipe, pre-whole boiled zucchini marinated in a vegetable mix with vinegar and soy sauce. This dish should be prepared in advance, as zucchini prepared in this way must be kept in the refrigerator for several hours.

Ingredients:

3 medium zucchini;
2 onions;
3 bell peppers (red);
3 carrots;
4 cloves of garlic;
half a glass of vinegar and cl. oils;
50 gr. Sahara;
on 1 table. l salt with Korean seasoning;
1 tbsp. l ground black pepper.

Cooking method:

1. Boil zucchini whole in fresh about 10 minutes. Then, throwing down in a colander and cool, cut into thin slices.

2. Cut the onion and red sweet pepper into small straws, rub the carrot on a Korean grater so that it looks like straw. Chop garlic with a garlic press. Then, mixing all the prepared ingredients in a bowl, leave the mixture to infuse in the refrigerator for a day. If there is such a need, you can prepare the salad and quickly, leaving it to marinate for 7 hours at room temperature.

Korean squash - useful tips from experienced chefs

When cooking zucchini in Korean, one should not neglect the advice to let them stand in the marinade, because only in this case the dish will be filled with the unique taste and aroma for which we appreciate Korean dishes.

Zucchini in Korean "Yummy Fingers" - winter harvest, which can be eaten after a few hours of pickling. I usually cook such a snack from young vegetables. If we eat right away, I add a little less vinegar - zucchini and carrots marinate quickly.

In the recipe I use ready-made sets of spices, I found the ideal option for myself, moderately spicy spices with a natural composition. But you can make your own set - coriander, cloves, cardamom, black pepper, spicy ground pepper, paprika. Squashes are great for meat, and you can also use them as a filling for pita bread, add a little soft cheese and any meat delicacies - it will be very tasty.

Prepare products for harvesting zucchini in Korean "Yummy fingers" for the winter.

Wash and clean all vegetables. Grate zucchini special long straws with a grater. Unload zucchini in a bowl.

Grate carrots with medium chips, cut into strips if desired. Add carrots to zucchini. Also chop a little green parsley, send in a bowl.

Chop the onion and sweet meaty pepper. Transfer to the zucchini and the rest of the ingredients.

In a convenient container combine sugar, salt, spices and liquid ingredients - vinegar, oil. Mix.

Transfer the mixed vegetables to the marinade and mix well. Leave zucchini for 3 hours, during this time they will put a lot of juice.

Now spread out the vegetables in jars and pour the selected juice.

Be sure to sterilize the salad for 20 minutes after boiling.

After gently get the salad and tighten or tighten the lid key. Put the banks upside down and wrap a blanket. Leave the zucchini for a day, after storage in a cool place to store. Also prepared for the winter zucchini in Korean "Yum Fingers" can be eaten immediately, giving them to marinate at least 3-4 hours.

Enjoy your meal!

Good afternoon friends!

Squash in Korean, one of the favorite preparations for the winter. Korean specialties, loved and made popular in our country, can be cooked at home.

A large selection of recipes and the versatility of cooking favorably distinguishes this snack. She has a piquant and spicy taste, the average caloric content (110 kcal per 100 grams of product). Not only compare with this dish, which is quickly eaten, only manage to put in a plate. Just like squash caviar, it's not by chance, they are relatives.

Also, no less tasty are eggplants for the winter and lecho of bell pepper.

Squash in Korean. The most delicious recipe with seasoning for the winter

Prepare such a Korean salad of zucchini for the winter at home will not be any difficulty. You just need to know the recipe and stock up on the necessary ingredients. Mandatory components of this delicious recipe is a wonderful Korean seasoning for carrots, which gives the dish a unique Korean flavor, spicy, pungent and savory taste.

Ingredients:

for 1 kg of zucchini we need:

• carrot - 500 gr.
• onion - 60 gr.
• tomatoes - 300 gr.
• garlic - 2 cloves
• greens to taste
• vegetable oil - 100 gr.
• vinegar 9% -1 tbsp.
• salt - 2 tsp.
• sugar - 2 tsp.
• seasoning for Korean carrots - 2 tsp.

Cooking:

Vegetables for courgette salad in Korean style are cut into large, beautiful pieces and half rings. This cutting will give us all the taste and color of the finished dish.

Young and strong zucchini, well washed, dried and cut into thin half rings. We put them in a bowl and salt it cool, leave for 20 minutes.

Tomatoes cut into quarters.

Onion cut into half rings.

Cut the carrots into thin rings and then in half.

Chop the garlic into thin slices.

Cut a small bunch of fragrant cilantro. Cooking salad without bell pepper, it just was not at hand.

Wash squash under running water, squeeze. All components are put in the pan. Add salt, sugar, vegetable oil, seasoning and vinegar. Gently mix, better with your hands, so as not to mash vegetables, and leave for 1.5 hours. During this time they will give juice and soak them. Put the pan on the fire, bring to a boil and simmer for 20 minutes.

Squash in Korean ready for use, but we want to save them for the winter. We put in sterilized jars, close the lids and store in the refrigerator.

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

Korean style marinated zucchini with carrots

With a quick-recipe recipe, all vegetables are chopped on a special grater for Korean carrots. Using the simplest ingredients, we will prepare a very tasty dish quickly.

Ingredients:

• carrot - 500 gr.
• onion - 500 gr.
• hot green pepper - 1 pc.
• vegetable oil - 150 gr.
• vinegar 9% -1 tbsp.
• salt - 3 tbsp. l
• sugar - 150 gr.
• ground coriander - 2 tbsp. l

Cooking:

Peel zucchini, remove seeds and grate.

Young juicy carrots are also ground on a grater.

Onion cut into thin half rings.

We cut green hot pepper with thin rings, we don’t remove the seeds.

We put everything in a big basin.

Here such special grater makes vegetables so beautiful! Each ingredient has its own taste and when we combine them, it turns out an amazing combination.

Put on top of salt, sugar, spices and seasonings. Add vegetable oil and vinegar. All mix, leave for 2 hours.

Vegetables gave juice, soaked. Stir well again.

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

Keep in the cellar until winter.

Recipe for squash in Korean at home for the winter without sterilization

Ingredients:

3 kg zucchini we need:

• carrot - 350 gr.
• garlic - 100 gr.
• parsley - a small bunch
• korean seasoning - 1 tbsp. l
• vegetable oil - 100 gr.
• vinegar 9% -100 gr.
• salt - 50 gr.
• sugar - 100 gr.
• ground coriander - 2 tbsp. l

Squash in Korean, the most delicious recipe for the winter - you will lick your fingers

Ingredients:

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

Squash in Korean, cooked according to this recipe with seasoning for the winter, fly first off the table, because it is very tasty, well, just yummy fingers. There is little that can compare with them in the winter.

Today we have prepared 4 wonderful recipes for one dish. Choose for yourself more suitable and cook super delicious zucchini in Korean. It turns out delicious, very tasty!

Season preparations continues, wait for new recipes of Korean cuisine.

Source: https://prostoi-recept.ru/kabachki-po-korejski-na-zimu.html

Zucchini in Korean for the winter without sterilization - the most delicious recipes for zucchini in Korean

Korean squash can be called one of the most simple and original recipes zucchini seaming for the winter. Preparation of zucchini gets savory taste, generously flavored with hot spices.

This salad will be an excellent addition to pasta and rice, improve the taste of meat and chicken, and its main advantage over the classic recipes of zucchini caviar becomes simplicity of preparation - the dish does not require sterilization!

Zucchini for the winter in Korean - a simple recipe without sterilization

The recipe for cooking zucchini in Korean in this way is not static: the number of vegetables can be varied according to your desire and taste preferences, and a special grater will be a good assistant for cooking this dish.

We will need:

• about 2 kg of zucchini;
• 500 g carrots;
• 300 g onions;
• 600 grams of sweet pepper;
• 100 g of garlic.

For refueling:

• 2.5 liters of water;
• half a cup of sunflower oil;
• 50 ml of soy sauce;
• 20 g sesame seeds;
• a spoonful of red or cayenne pepper;
• a pair of tablespoons of coarse-grained mustard;
• two spoons of sugar;
• salt to taste;
• 50 ml of vinegar.

How to cook:

1. We clean the zucchini from the skin and seeds and three of them on a special grater.

Salad should be dense in consistency, so even young squash should be cleaned.

1. We wash the sweet pepper well and remove the middle, put it horizontally and cut it into thin long strips.
2. We clean the carrots or wash them with an iron washcloth, rub them on a grate or cut them into thin strips. If available and desired, you can use a combine.
3. Onions should be peeled, split in half and put so that when cutting it fell apart into strips on their own.
4. Chop garlic on a fine grater or process garlic press.
5. We put all the vegetables in a deep enameled container and begin to prepare the pot.
6. Water should be boiled, lowered the heat and then added spices: first of all, you should put sesame, then mustard, salt and sugar. Stir and boil again.
7. Now pour the remaining liquids into the marinade - soy sauce, vinegar and oil, mix well with it.
8. There comes a turn of red pepper - the longer it boils, the sharper and sharper the fill will be.

In order not to get a draconian snack, 1 minute of boiling is enough.

1. Marinade pour salad, mix and boil for 2 - 3 minutes, and then lay the salad on clean cans!

Thanks to the sharp pouring, the salad is perfectly stored and does not deteriorate even at room temperature.

Preparation of courgettes in Korean for the winter with seasoning for Korean carrots

Korean squash can be made with the help of seasoning, which we use for cooking carrots in Korean. This mixture of spices makes life much easier for lovers of spicy foods.

The ready-made set of seasonings has its sharpness and aroma, allowing you not to fool your head with the question, will winter zucchini spin delicious? Such powder can be purchased at any store.

But it is better to try it in advance: bags from different manufacturers may vary according to taste. The easiest and fastest salad can be prepared according to this recipe.

Products:

• 2 small zucchini;
• half a head of garlic;
• 2 or 3 large carrots;
• 4 tablespoons of vinegar;
• 1 teaspoon of salt and sugar;
• a quarter cup of vegetable oil;
• 20 g seasonings for Korean carrots.
• 1 liter of boiling water.

How to cook:

We wash the squash and rub it on a grater - in the absence of a special one, you can make a smaller version of this salad, using a large side on the ordinary side for all products.

Chop garlic with a knife and skillful pens or garlic press.

We send garlic to zucchini and pour vinegar. A fragrant apple can be replaced with the usual one, but you should not take grape - it does not combine with the taste of this salad.

Fall asleep all seasoning for Korean carrots, mix and leave to infuse for an hour.

Clean carrot cut in the same way as zucchini - straws.

Heat the oil in a saucepan and fry the carrots quickly over high heat - no more than 3 minutes.

Salt and sugar the carrots and, without cooling, shift it to the zucchini.

Mixed - and send to the shelf of the refrigerator! Two or three hours will be enough for the salad to infuse!

Putting the billet on the banks, slightly tamping and pour salted boiling water with two tablespoons of vinegar. Salad is ideally suited to meat, and thanks to cooking technology it turns out to be very rich in taste and color!

Korean squash for the winter - the most delicious recipe

The recipe, in which vegetables remain tender and juicy, suggests the presence of special spices and delicious dressings. Greens are used as an amplifier of taste in this salad - the taste of the final product depends on its quality and quantity!

We will need the following products:

• 2 ripe large zucchini,
• 1 large sweet pepper,
• 3 carrots,
• 5 - 6 teeth of garlic,
• a bunch of greens - cilantro, parsley, dill,
• 1 onion,
• a spoonful of salt;
• two spoons of sugar
• spoon of spice mix in Korean,
• hot pepper to taste
• 5 tbsp. spoons of apple or table vinegar,
• 120 ml of vegetable oil,
• 0.5 liters of water.

How to cook:

In this salad, we leave from the traditional straw, but the shape of vegetables can be varied as desired. We cut the courgette into large cubes or pieces, having previously cleaned them of seeds and peels.

Grind the cleaned carrot to a thin straw in a convenient way.

Onions cut so that it disintegrates into long thin sticks.

We clean the Bulgarian pepper from the seeds and cut it into quarters of rings.

Rub garlic on a fine grater.

Greens chop as small as possible. If you do not want to mess around, you can grind it with a blender along with garlic.

Well mix all the vegetables and begin to make refueling.

In a container, mix salt, sugar and carrot seasoning - at the discretion, take spicy or not.

We add red pepper and vinegar, mix well.

Sunflower oil is the last ingredient. Add it to the dressing.

Now we need to mix the vegetables well, the best way is to do it by hand, everything is well salted.

If you leave this salad for 2 - 3 hours in the fridge, you can eat it raw, and if you put it in cans and pack it tightly, pouring out the juice with the juice, you will get an excellent snack for the winter. Enjoy your meal!

Mustard is one of the favorite hot spices of Russian hostesses, and mixing its taste with seasoning for Korean dishes will open for you a new facet of winter salad flavor! In addition, its properties allow you to do without sterilizing cans, which greatly simplifies life and speeds up the preparation of the workpiece.

What to take:

• 2 medium zucchini;
• 2 carrots;
• 300 g onions;
• 3 cloves of garlic;
• parsley;
• 1 tablespoon dry mustard and Korean spices;
• 100 grams of vegetable oil;
• 40 ml of vinegar;
• one spoon of sugar and salt.

Cooking:

1. Peeled zucchini cut into thin half-rings, no more than 3 mm wide.
2. Grind carrots on the same principle.
3. Onions can be chopped finely, and you can make sticks of it, like straws.
4. Grind garlic in a garlic press or use a fine grater.
5. Now you need to mix all the vegetables in a large container, adding to them all the dry ingredients: finely chopped greens, seasonings, salt and sugar.

Leave the container in the fridge for 2 hours - and you can already eat salad!

1. And for winter preparation, we pour in oil and vinegar into the mass and mix vegetables well by hand. After that, the salad can be laid out in small jars.

A little trick: if you are worried about the preservation of conservation, but do not want to bother with the sterilization, you can try to cook this salad in its own juice.

To do this, before seaming, a jar filled with vegetables should be placed in the microwave for 5-7 minutes at maximum power, immediately after that you need to roll the jar.

This method will perfectly replace sterilization and save you from unnecessary worries!

I suggest you watch the video recipe for cooking zucchini in Korean style with tomatoes

Tasty and fragrant zucchini salads will be an excellent reminder of the hot summer, as well as a source of nutrients, because vegetables are practically not subjected to heat treatment! Experiment with flavors, bon appetit and up to new recipes!

Source: https://chkola-gastronoma.ru/kabachki-na-zimu-po-korejski.html

Zucchini in Korean: an affordable snack and preparation for the winter + all the secrets of success

Korean-style pickled vegetables have been bumped into memory since childhood. I remember how once my mother tried to make a thin straw with a knife and poured carrots with sizzling butter and seasoning.

Today, the variety of kitchen assistants is amazing. Bright peppered notes tightly entered our lives and won a large niche in the blanks. Let's make zucchini in Korean for the winter. The most delicious recipe will explain all the details step by step with a photo. Just 20 minutes to prepare and 3 hours of pickling. And spicy snack on the table!

These easy-to-process vegetables can be prepared for the winter. Do not be afraid to do it for the first time: seaming is perfectly stored. On sterilization is very simple. On jars in 500 ml - no more than 20 minutes, and jars in 1 liter - up to 40 minutes of warming up.

The recipe is captivating elemental composition (zucchini, carrots, onions, garlic). Low-cost vegetables easily absorb the taste of seasoning and keep well in any shape. In winter, these squash help out as an independent snack for the holiday or a full, but low-calorie side dish for meat and fish. They are also tasty to add to salads from fresh cabbage or boiled potatoes.

After the step-by-step recipe answers to frequently asked questions, incl. on seaming. How to vary the composition of the salad. How to mix spices in seasoning for Korean carrots. How to sterilize jars.

How to cook zucchini in Korean

Main ingredients:

• Squashes - 2 kg
• Carrots - 500 g
• Onion - 250 g
• Garlic - 4-6 cloves (medium size)
• Parsley (optional) - 1 bunch

For the marinade:

• Seasoning for Korean carrots - 2 tsp
• Sugar - ½ cup
• Salt - 1 tbsp. spoon with a slide
• Vegetable oil (odorless) - ½ cup
• Vinegar (table, 9%) - 100 ml

Important details:

• 1 glass - 250 ml
• The weight of the ingredients is specified in purified and prepared form.
• Salt choose stone, large / medium grinding, without additives.
• Condiments and acid can be adjusted to fit before marinating vegetables in the fridge. We described the universal proportion - without excess acid and sharpness.
• If you want to make Korean-style zucchini for the winter, from the given amount you get 2 liters of billets. It is more convenient to take jars of the same size, it is easier to sterilize them for 1 approach.

How to cook.

Preparation of vegetables.

Preparation can be made of any zucchini.

• Young - the most delicious choice and much easier to handle. They do not need to be cleaned from the skins and seeds, just wash well, wipe with a towel and trim the tips.
• If we take old zucchini, then we wash them and clean them from the skins. Cut in half or in half and remove all seeds.

Stripping zucchini straws. Standardly thin slices (as for Korean carrots) will be tender in the finished dish, without a bright crunch. Thick straws will be more crispy.

We often make thin straws. We advise to lengthen this thread. For this, when working with a grater, place a piece of vegetable in length or obliquely towards the blades and pull it in one direction only downwards, and not traditionally back and forth. We're fans of the Berner manual vegetable cutter. With this assistant it takes no more than 5 minutes to chop 2 kilograms of zucchini.

Grind the cleaned carrots in the same way - with a classic thin straw.

Three garlic on a fine grater. Finely chop parsley with a knife. Quick and easy!

Onion cut into thin quarter rings. How to do this is shown in the photo below.

Combine vegetables in a large comfortable bowl. Stir.

Pickling.

In a separate bowl, combine the ingredients of the marinade - sugar, spices, salt, vinegar and butter. Mix and pour in vegetables.

Thoroughly mix the salad with a spicy fill. Our task is to get each piece of sliced \u200b\u200bits own portion of marinade.

Put in the fridge to brew for 3 hours.

You can leave for the night. Then in the morning you will get a maximum of juice and a full marinated salad. At night infusion it is better to take one and a half times more vegetables and marinade. So you can treat your family for breakfast spicy vegetable noodles.

Closing in the banks for the winter

Marinated vegetable mass is laid out in cans - to the top, and just cover with lids. You need 4 pcs. 500 ml or 2 cans in 1 liter. It is convenient to use the same volume. So it is easier not to get lost in the sterilization time and warm up the whole billet for 1 visit.

Sterilize as usual. We put the jars with lettuce in a large and fairly high saucepan, on the bottom of which a thick cotton towel was laid. Fill the pot with water on the very shoulders of the cans. Cold or warm water will do. Hot can not: there is a risk that the bank will burst from the temperature drop.

Heat the water to a boil and reduce the heat to medium. We keep the pot with blanks at a low boiling point of water at the right time:

• for 500 ml cans - 20 minutes sterilization;
• for cans in 1 liter - 30-40 minutes.

We take out, screw caps, turn over, twist back and forth with a slope to check if the liquid is leaking. Put it upside down and let it cool. We do not wrap the most delicious salad in order to preserve the denser texture of vegetables.

We store zucchini in Korean for the winter in a moderately cool place. It costs well and lives till spring without flaws ... If suddenly we forget that such beauty still remains.

• Are there other tasty options for the described composition of vegetables?

Yes. The most crispy and unusual is the salad with slices of zucchini and thin slices of carrot. To our taste, for such cutting only young squash without a hard skin and large seeds are suitable. Cut them into circles up to 1 cm thick.

We carve thin plates out of carrots using a peeler.

See on the photo below what the prepared vegetables look like.

Useful tips: mix comfortably with your hands. Just in case, wash your hands again after adding the marinade to the vegetables and forth. The rest of the recipe is identical to the process above, including the time of sterilization.

• What can be added to zucchini in Korean for the winter?

Hit supplements - juicy and beautiful Bulgarian pepper. For the amount of our recipe enough 3-4 pieces. medium size. Green pepper looks great, and red pepper will provide maximum sweetness to the finished salad.

Cut the pepper into thin strips across or along. Both options - in the photo below.

How to sterilize jars and lids

For any way, my jars and lids are only with soda, without detergent and rinsed well.

Each hostess has a comfortable way to sterilize empty cans. We choose from three main ones according to circumstances - in a slow cooker, in an oven or in a saucepan on the stove.

1. Pour a glass of water into the slow cooker, set the grid and turn on the Steaming mode - 10-12 minutes. Put the banks on the net - upside down. Hold the container for 10 minutes per pair, remove, and give dry. Ordinary covers are boiled in the bowl itself, right during the cans sterilization. Self-screwing caps just pour boiling water in a separate clean bowl.
2. In the oven, you can immediately handle a large batch of dishes. Put the jars upside down without a lid in a cold oven - on the grid in the middle position. We set the temperature to 120-130 degrees Celsius. From the time of heating, we mark 15 minutes. This time is enough for any size of containers. To get clean containers, open the oven smoothly, avoiding a sharp temperature drop. Dry sterile jars set on a clean towel.
3. In a large cooking space / pan with water. We put a towel on the bottom and put the jars, better on the side, but you can also upside down. Water is warm or cold. Give boil and keep on medium heat for up to 10 minutes. You can cover the pot with a suitable iron colander to put dishes on it. So the upper tier is sterilized by steam, and the containers at the bottom are boiled in water.

How to make seasoning with your own hands

Easy peasy! All spices from the Korean carrot kit are sold separately in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind it into powder:

1. Coriander seeds - 1 teaspoon
2. Black pepper peas - 1 tsp
3. Dried garlic (can be in granules) - 1 tsp
4. Chili powder (if you like spicy) - at the tip of a knife

Source: http://DietDo.ru/kabachki-po-korejski-na-zimu.html

Korean squash for the winter without sterilization: delicious recipes with carrots and seasoning

Today, not many people know about the benefits of zucchini, it is a dietary product with a low calorie content, but rich in vitamins B and C, as well as trace elements. This simple vegetable has long been fond of, and the conservation of zucchini can be seen in any storeroom. How to harvest korean squash for the winter without sterilization  you will find out below.

Squashes for the winter: features of harvesting

This vegetable is not subject to long storage, therefore many try to prepare twists of zucchini according to different recipes.

You can cook a lot of this seemingly simple vegetable at first glance:

• Pickled courgettes are a success.which perfectly replace cucumbers, they are used to prepare pickle and even tartar sauce.
• Zucchini can be pickled on “cucumber technology”  and spins in cans or barrels. This is a great snack, with a characteristic crush and many favorite.
• Squash caviar - the most delicious preparationwhich children eat just with spoons. Due to the rich composition of vegetables, and in some recipes, and even fruit, such a preparation is distinguished by a variety of unique flavors.
• Zucchini can be the basis for a delicious and original jam.  For lovers of sweet and some new flavors, you can experiment and make a couple of jars of this jam with citrus, berry and fruit additives.
• Squash adjika with a special taste:  quite spicy and garlic, but tender and delicate.
• Squash salads are a no less popular spin option.  Cooking variations have a huge amount: with rice, with carrots and onions.

Squash in Korean for the winter - a popular spicy snack on the tables.

The main feature of the preservation of the zucchini - pre-heat treatment. Otherwise, cook zucchini in Korean will not work.

During the heat treatment of vegetables, the amount of vitamins and beneficial elements is reduced, so you can reduce this harm and prepare a twist by sterilizing zucchini directly in a glass jar.

The method of closed sterilization and the use of natural preservatives make it possible to preserve the maximum usefulness for the organism, while the taste qualities remain high and the durability of the rolls increases.

So, consider a couple of simple recipes.

Step by step recipe zucchini in Korean for the winter without sterilization

This savory and slightly spicy salad will instantly become your favorite among the preserves, and this appetizer is made quite simply.

Prescription information:

• Vegetables must first be thoroughly washed.
• For this recipe to take better young zucchini.
• This recipe uses marinade, making the vegetables soft and tender.

prescription: Korean-style zucchini pickled for winter

Zucchini for the winter in Korean - a simple recipe without sterilization

Fans of "burning" dishes will like the following recipe.

Spicy Korean courgette salad

Zucchini in Korean for the winter - a very tasty recipe

Unmatched appetizer is prepared as follows.

recipe: Zucchini Salad in Korean

Variations of zucchini recipes in Korean for the winter

Any hostess seeks to diversify winter preparations, various recipes. We offer several variations of Korean zucchini recipes for the winter.

Courgettes in Korean without onions

Many do not tolerate onions in any form, for them there is a separate recipe.

Courgettes in Korean without onions with a side dish of spaghetti

Courgettes in Korean without carrots

In this recipe zucchini occupy a place of honor.

Recipe for winter squash zucchini in Korean style with tomatoes

This is a great vegetable snack that will appeal to those who do not like spicy dishes, because it has a special spicy and slightly sweet taste.

recipe: Korean zucchini with tomatoes

The recipe for winter squash zucchini in Korean with mustard

Mustard will help to add a spicy flavor and unusual taste to Korean zucchini.

Secrets of harvest zucchini for the winter

Canning zucchini does not take a lot of time from hostesses, it is done quickly and does not require special culinary skills. To this end better pick young fruitThey have a thin and soft skin that is not felt in conservation. If you are preparing a salad of middle-aged zucchini, it is best to peel and remove the seeds.

There are no special secrets in the recipe of zucchini twists, this vegetable canned with anything.

Best of all his taste qualities emphasize:

And garlic, paprika and other spices give a special aroma and taste. Depending on your taste preferences, any recipe can be changed.

Xe from the zucchini for the winter

A popular Korean-style salad is the most delicate, because all the pieces of vegetables are crumbling in a fragrant and spicy marinade. The dish is so appetizing that it will not leave anyone indifferent.

Conclusion

Take advantage of proven recipes, following the step-by-step instructions, and in the winter you will enjoy a healthy dish, delighting the household and guests with an excellent snack. Enjoy your meal!

Recipes canned zucchini for the winter

Homemade preparations for the winter are much tastier and cheaper than store counterparts. For connoisseurs of spicy dishes - zucchini in Korean! And our recipe with a photo for you!

2 h

85 kcal

4.8/5 (5)

Some housewives complain that their jars, rolled up with love and according to all the rules, "explode." Such failures are able to discourage any desire to prepare delicious blanks. But you can avoid it. It is enough to know some secrets of choosing vegetables for canning. And today for you I bring recipes,   how to cook delicious zucchini for the winter.

Choosing vegetables: the perfect zucchini for a jar

It doesn't matter if you cook   zucchini in Korean  or for some other recipe, be sure to choose young copies. Ideally, if they are torn from their own garden or bought from people whose integrity you are sure of. After all, only zucchini is suitable for seaming; one week before conservation. About the freshness of the vegetable can be judged by the stem, which should be prickly and in any case not sluggish. Another place indicator - "ass" zucchini. She must be firm. There should be no mechanical damage, even minor.

By the way, from the zucchini, which you rejected, you can also cook tasty caviar for winter. The taste of childhood is no substitute.

A few little cooking tricks

How to cook zucchini fast and tasty?

Zucchini quite naughty vegetable. Even if you choose it according to all the rules, the risk of swelling of the banks is still there. The case helped me cope with this misfortune. Once, rolling zucchini, I accidentally put double portion of vinegar. Having understood the mistake, she decided not to throw the product away, but still roll it up. The result was a delicious Korean salad, which calmly reached the New Year's feast.

To make any vegetable, including zucchini, turn out crispy, my grandmother soaked it in cold water for at least an hour.

Well, secrets and secrets are revealed, now let's get down to an equally interesting point - the study of recipes. I have several ways to seize zucchini in Korean for the winter. I will share the easiest, simplest. Even an aspiring hostess can overpower him. In our family, this recipe is called "Zucchini in Korean for the impatient." First, because it prepares quickly. Secondly, none of us can wait for the New Year to try this yummy.

These easy-to-process vegetables can be prepared for the winter. Do not be afraid to do it for the first time: seaming is perfectly stored. On sterilization is very simple. On jars in 500 ml - no more than 20 minutes, and jars in 1 liter - up to 40 minutes of warming up.

The recipe is captivating elemental composition (zucchini, carrots, onions, garlic). Low-cost vegetables easily absorb the taste of seasoning and keep well in any shape. In winter, these squash help out as an independent snack for the holiday or a full, but low-calorie garnish to meat and fish. They are also tasty to add to salads from fresh cabbage or boiled potatoes.

After the step-by-step recipe - answers to frequently asked questions, incl. on seaming.

How to diversify the composition of the salad. How to mix spices in seasoning for Korean carrots. How to sterilize jars.

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How to cook zucchini in Korean

Main ingredients:

• Squashes - 2 kg
• Carrots - 500 g
• Onion - 250 g
• Garlic - 4-6 cloves (medium size)
• Parsley (optional) - 1 bunch

For the marinade:

• Seasoning for Korean carrots - 2 tsp
• Sugar - ½ cup
• Salt - 1 tbsp. spoon with a slide
• Vegetable oil (odorless) - ½ cup
• Vinegar (table, 9%) - 100 ml

Important details:

• 1 glass - 250 ml
• The weight of the ingredients is specified in purified and prepared form.
• Salt choose stone, large / medium grinding, without additives.
• Condiments and acid can be adjusted to fit before marinating vegetables in the fridge. We described the universal proportion - without excess acid and sharpness.
• If you want to make Korean-style zucchini for the winter, from the given amount you get 2 liters of blanks. It is more convenient to take jars of the same size, it is easier to sterilize them for 1 approach.

How to cook.

Preparation of vegetables.

Preparation can be made of any zucchini.

• Young - the most delicious choice and much easier to handle. They do not need to be cleaned from the skins and seeds, just wash well, wipe with a towel and trim the tips.
• If we take old zucchini, then we wash them and clean them from the skins. Cut in half or in half and remove all seeds.

Stripping zucchini straws. Standardly thin slices (as for Korean carrots) will be tender in the finished dish, without a bright crunch. Thick straws will be more crispy.

We often make thin straws. We advise to lengthen this thread. To do this, when working with a grater, place a piece of vegetable long or oblique to the bladesand stretch only in one direction downrather than traditionally back and forth. We're fans of the Berner manual vegetable cutter. With this assistant it takes no more than 5 minutes to chop 2 kilograms of zucchini.

Grind the cleaned carrots in the same way - with a classic thin straw.

Three garlic on a fine grater. Finely chop parsley with a knife. Quick and easy!

Onion cut into thin quarter rings. How to do this is shown in the photo below.

Combine vegetables in a large comfortable bowl. Stir.

Pickling.

In a separate bowl, combine the ingredients of the marinade - sugar, spices, salt, vinegar and butter. Mix and pour in vegetables.

Thoroughly mix the salad with a spicy fill. Our task is to get each piece of sliced \u200b\u200bits own portion of marinade.

Put in the fridge to brew for 3 hours.

You can leave for the night. Then in the morning you will get a maximum of juice and a full marinated salad. At night infusion it is better to take one and a half times more vegetables and marinade. So you can treat your family for breakfast spicy vegetable noodles.

Closing in the banks for the winter

Marinated vegetable mass is laid out in cans - to the top, and just cover with lids. You need 4 pcs. 500 ml or 2 cans in 1 liter. It is convenient to use the same volume. So it is easier not to get lost in the sterilization time and warm up the whole billet for 1 visit.

Sterilize as usual. We put the jars with lettuce in a large and fairly high saucepan, on the bottom of which a thick cotton towel was laid. Fill the pot with water on the very shoulders of the cans. Cold or warm water will do. Hot can not: there is a risk that the bank will burst from the temperature drop.

Heat the water to a boil and reduce the heat to medium. We keep the pot with blanks at a low boiling point of water at the right time:

• for 500 ml cans - 20 minutes sterilization;
• for cans in 1 liter  - 30-40 minutes.

We take out, screw caps, turn over, twist back and forth with a slope to check if the liquid is leaking. Put it upside down and let it cool. we do not wrap the most delicious saladto preserve the more dense texture of vegetables.

We store zucchini in Korean for the winter in a moderately cool place. It costs well and lives till spring without flaws ... If suddenly we forget that such beauty still remains.

Are there other tasty options for the described composition of vegetables?

Yes. The most crispy and unusual salad turns out with zucchini circles  and thin carrot slices. To our taste, for such cutting only young squash without a hard skin and large seeds are suitable. Cut them into circles up to 1 cm thick.

We carve thin plates out of carrots using a peeler.

See on the photo below what the prepared vegetables look like.

Useful tips: mix comfortably with your hands. Just in case, wash your hands again after adding the marinade to the vegetables and forth. The rest of the recipe is identical to the process above, including the time of sterilization.

What can be added to zucchini in Korean for the winter?

Hit supplements - juicy and beautiful bell pepper. For the amount of our recipe enough 3-4 pieces. medium size. Green pepper looks great, and red pepper will provide maximum sweetness to the finished salad.

Cut the pepper into thin strips across or along. Both options - in the photo below.

How to sterilize jars and lids

For any way, my jars and lids are only with soda, without detergent and rinsed well.

Each hostess has a comfortable way to sterilize empty cans. We choose from three main ones according to circumstances - in a slow cooker, in an oven or in a saucepan on the stove.

1. Pour a glass of water into the slow cooker, set the grid and turn on the Steaming mode - 10-12 minutes. Put the banks on the net - upside down. Hold the container for 10 minutes per pair, remove, and give dry. Ordinary covers are boiled in the bowl itself, right during the cans sterilization. Self-screwing caps just pour boiling water in a separate clean bowl.
2. In the oven, you can immediately handle a large batch of dishes. Put the jars upside down without a lid in a cold oven - on the grid in the middle position. We set the temperature to 120-130 degrees Celsius. From the time of heating, we mark 15 minutes. This time is enough for any size of containers. To get clean containers, open the oven smoothly, avoiding a sharp temperature drop. Dry sterile jars set on a clean towel.
3. Large cooked / pot of water. We put a towel on the bottom and put the jars, better on the side, but you can also upside down. Water is warm or cold. Give boil and keep on medium heat for up to 10 minutes. You can cover the pot with a suitable iron colander to put dishes on it. So the upper tier is sterilized by steam, and the containers at the bottom are boiled in water.

How to make seasoning with your own hands

Easy peasy! All spices from the Korean carrot kit are sold separately in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind it into powder:

1. Coriander seeds - 1 teaspoon
2. Black pepper peas - 1 tsp
3. Dried garlic (can be in granules) - 1 tsp
4. Chili powder (if you like spicy) - at the tip of a knife

We hope you have already decided to close for the winter zucchini in Korean. The most delicious recipe with a photo will help you cope effortlessly easily. Almost no hassle, and excellent results are guaranteed. Share your experiences in the comments!

And pay attention to other simple seizures from “Easy recipes” - “Homemade preparations”.

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