A tasty analogue of a simple Russian dish, it is distinguished by its piquant and very spicy flavor, which complements the delicate notes of a delicate vegetable. Exotic Korean quick-cooking zucchini is famous not only for its special memorable taste, but also for its benefits. All ingredients are subject to minimal heat treatment, which means they retain maximum beneficial properties, which is why the dish is often used for medicinal purposes.

This spicy exotic appetizer is made simply and very quickly. In addition, it is low-calorie, and this despite the varied variety of ingredient composition.

Ingredients

• Zucchini (young) – 2 pcs.
• Bell pepper (yellow and red) – 2 pcs.
• Greens (cilantro, dill, parsley - optional) - to taste
• Salt - to taste
• Carrots – 2 pcs.
• Garlic – 2 cloves

For refueling

• Spice mixture for Korean salad – 1.5 tbsp. l.
• Oil (vegetable) – 5-6 tbsp. l.
• Vinegar - 2 tbsp. l.

How to cook young zucchini with carrots

1. Peel the carrots, cut them into thin strips, or grate them for Korean salads.
2. We do not peel young zucchini; we cut them into strips along with the skin. Be sure to add salt to the chopped pieces to taste.
3. We clean the red and yellow sweet peppers from the stalk and seeds, then cut them into strips.
4. Mix all the cuttings in a separate deep bowl, if necessary, salt the products again.

Prepare Korean zucchini dressing:

1. Heat vegetable oil in a frying pan (or in a saucepan).
2. Add spices for Korean salad to it.
3. We heat them on the fire for no more than 7-10 seconds, then turn off the fire.
4. Place the chopped vegetables in a frying pan with heated spices, stir them thoroughly with a spatula so that they are soaked in the aromatic dressing.

The final stage of cooking Korean zucchini:

1. Add vinegar to the pan with vegetables and spices, then mix the ingredients.
2. We pass the garlic through a press, pour it into the frying pan, and stir the ingredients again.
3. Finely chop the greens, sprinkle the dish with it, and stir it.
4. Place the almost finished zucchini delicacy in the refrigerator for an hour so that the dish can soak well.

After this, we serve the treat as a cold appetizer, or as a side dish for fried potatoes, meat, fish, mushrooms and other dishes.

The following spices are usually used as spices for Korean salad:

• basil;
• red hot pepper;
• turmeric;
• coriander;
• ground black pepper;
• paprika.

At your discretion, you can add to the list of spices, or change some spices to those that suit your taste.

In addition to Korean zucchini, you can cook other vegetables.

Ingredients

• — 400 g + -
• — 2 kg + -
• - 3 cloves + -
• - 3 tsp + -
• - 1 tsp. + -
• - 1 PC. + -
• — 120-140 ml + -
• — 100-150 ml + -
• Seasoning for Korean salad- taste + -

Preparation

Korean quick-cooking zucchini is best made from raw vegetables. The greatest benefit comes from a dish that is not sterilized, but eaten fresh soon after preparation.

However, you can also make preparations for the winter from zucchini. With Korean vegetables in marinade, the winter cold will pass almost unnoticed.

1. Grate zucchini and peeled carrots on a Korean carrot grater. We do not use the middle of the zucchini because it is too soft and will lose its shape during cooking.
2. We grate the onion on a shredder, or simply chop it finely by hand.
3. Pour the chopped vegetables into the pan and stir them.
4. In a separate bowl, mix seasoning, salt, sugar.
5. We pass the garlic through a press, add vegetable oil and vinegar to it.
6. Mix the ingredients, then pour the marinade dressing into the pan with the chopped vegetables.
7. Mix everything again, cover the pan with a lid and put the semi-finished dish in the refrigerator for 2 hours.
8. During this time, the Korean salad must be mixed at least 2 times. After a couple of hours, the dish can be served.

The above recipe for Korean zucchini involves eating the dish soon after preparation. If you want to prepare a Korean carrot and zucchini salad for the winter, you will need sterilization.

How to prepare winter zucchini in Korean

Having completed all the same steps as described in the recipe above, we proceed to the direct sterilization of the dish.

1. Prepare the jars, lay out the Korean salad on them, cover the containers with sterilized lids and send them to be sterilized.

Note
If you prepare zucchini in 0.5-liter jars, then sterilization will take 15 minutes. If you choose 1 liter jars, it will take a little more time, about 25-30 minutes.

2. Turn the sterilized containers upside down and wrap them in a warm blanket at night. When the contents have cooled, we take the jars to a cool place (pantry, cellar, etc.).

Korean quick-cooking zucchini is very similar in taste to Korean carrots and eggplants, beloved by many.

Sometimes, to create these dishes, they use not raw, but boiled or grilled vegetables, but their benefits and taste are inferior to fresh pickled ones. Enjoy preparing your favorite snack from raw vegetables and surprise even the most sophisticated gourmets.

Bon appetit!

Fans of spicy foods will definitely love the recipe for pickled zucchini - quick-cooking Korean style

Recipe No. 1.

To prepare quick pickled zucchini in Korean we need

you will need:

Zucchini – 4 pcs., (take medium size)
Sweet bell pepper, choose the color yourself, yellow or red – 1 pc.
Carrots – 3 pcs.
Garlic – 4 cloves
Onions – 1 pc.
Sesame seed – 2 teaspoons
Sesame oil - tablespoon
Soy sauce - tablespoon
Acetic acid – 2 teaspoons

Sugar - tablespoon
Red hot pepper, ground – 2 teaspoons
Black pepper and salt.

How to cook:

Cut the zucchini into rings, add salt and place in a bowl, leave for two hours, pressing down with pressure.
While the zucchini is steeping, prepare the remaining vegetables. Grate the carrots coarsely (if you bought a grater for preparing carrots in Korean, that’s great, use it). Cut the onion into rings and lightly fry in a vegetable place, cut the bell pepper into strips.
Chop the garlic into smaller pieces too.
When the zucchini releases its juice, drain it, add all the vegetables, stir,
so that they are distributed evenly and add all other spices and seasonings. You don’t have to add salt, then add more salt if desired.
Stir well again and place in the refrigerator to marinate for about an hour, and then taste. Decide that you are not ready, let it stand a little longer.

Recipe No. 2.

With vegetables. Just a small change and the taste is completely different, be sure to try it.

We will need:

Zucchini – 2 pcs. (take medium size)
Onions – 2 pieces.
Carrots – 2 pcs.
Sugar – 2 tbsp. spoons
Bulgarian sweet pepper – 1 pc.
Soy sauce – 2 tablespoons
Sesame – 3 tablespoons
Sunflower oil – 2 tbsp. spoons
Paprika – 3 teaspoons
Garlic – 4 cloves
Vinegar – 50 ml.
Pepper and salt.
How to cook quick pickled zucchini in Korean according to this
recipe:

Cut large zucchini into half rings, small ones into just rings. As in the first recipe, add salt and leave to soak for an hour.
Grate the carrots, as in the first recipe, cut the sweet pepper and onion and fry a little in sunflower oil.
Drain the juice from the zucchini, mix them first with vegetables, adding finely chopped garlic. Then add all the herbs and spices.
The zucchini needs to sit in the refrigerator a little longer to soak in and get that flavor we started all this for. Usually enough
hours, well two maximum.

Recipe No. 3

...from pre-boiled zucchini.

We will need:

Zucchini – 3 pcs. (take medium size)
Onions – 2 pcs.
Sweet bell pepper – 3 pcs.
Carrots – 3 pcs.
Vegetable oil - half a glass
Table vinegar - half a glass
Garlic – 4 cloves
Sugar – 50 gr.
Korean seasoning - tablespoon
Black pepper and a little salt.

How to cook quick pickled zucchini in Korean:

Boil the zucchini: you can boil them whole, or pre-boil them.
having cut it, this does not play a decisive role in this case. The main thing is that they will become soft, it will take a little time. Drain the water and let the zucchini cool.
While the zucchini is cooling, cut the bell peppers and onions into small strips and grate the carrots.
Mix everything, add spices, squeeze out the garlic and leave to marinate.
In a day, the zucchini will be ready for testing, but this is if you put them in the refrigerator; at room temperature, marinating will happen much faster, after 5 hours you can already try.

The preparation of vegetables for the winter is in full swing, I want to prepare more salads and therefore, today we will cook zucchini in Korean. Korean-style zucchini is instantly eaten not only in winter, but even now. I don’t know if Koreans cook them, but here they got that name because of their spiciness and the way they cut vegetables.

Korean zucchini for the winter

Yield: 8 jars, 750 g each

We need:

• 3 kg peeled zucchini
• 0.5 kg carrots
• 0.5 kg onions
• 5 pcs bell peppers, preferably different colors
• 200 g garlic
• greens: dill, celery, parsley, cilantro, to taste

For the marinade:

• 150 ml 9% vinegar
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 2 tbsp. salt, no slide
• 2 package. seasonings for Korean carrots

Preparation:

1. Peel the zucchini and remove the seeds; if the seeds are large, cut into strips.

2. The rest of the vegetables as well, peel, cut or grate into strips for Korean carrots.

3. Finely chop the greens.

4. Place all the vegetables in a large bowl and mix.

5. Prepare the marinade: in another bowl, add all the ingredients for it, mix and pour in the prepared vegetables. Mix thoroughly and leave to marinate for 3-4 hours.

6. Prepare the jars by sterilizing them in the oven or microwave. Transfer the salad into jars and sterilize in a water bath for 15-20 minutes, with a capacity of 0.5 or 075 liters. Cool the inverted jars under a blanket.

Korean style zucchini with chili pepper

The principle of preparing this recipe is the same as the previous one, the only difference is the amount of ingredients for the marinade.

We need: yield 4 cans of 0.5 l each

• 3 kg zucchini
• 0.5 kg carrots
• 0.5 kg onions
• 2 heads of garlic
• 2 tbsp salt
• 150 g sugar
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 1 pack Korean seasonings
• 1 piece sweet pepper
• 1 chili pepper

Preparation:

1. Grate the carrots using a Korean carrot grater.

2. Zucchini can be cut into circles and then chopped into cubes.

3. Chop the onion into strips along the onion, and chop the garlic with a knife.

4. Place all the vegetables in a large bowl, mix and season with salt, sugar, vegetable oil, vinegar and seasoning. Stir and leave to brew for 2 hours.

5. Grind sweet pepper into strips, bitter chili pepper into slices and mix with the bulk of vegetables, mix, leave for 8 hours.

6. Then transfer to sterilized jars, cover with boiled lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25 -30 minutes. If we want to sterilize the salad after 2 hours of settling, then we sterilize 0.5 liter jars for 30 minutes, the yield will then be 6 0.5 liter jars.

Korean zucchini with bell pepper

We need: yield 6 cans of 0.5 l each

• 2.5 kg zucchini, peeled
• 700 g carrots
• 500 g onions
• 500 g bell pepper
• 200 g garlic

For the marinade:

• 250 ml refined vegetable oil
• 150 ml 9% vinegar
• 2 tbsp. salt
• 210 g sugar
• 20 g Korean carrot seasoning

Preparation:

1. Peel all vegetables and cut into strips using a special knife or grater.

2. Place the prepared vegetables in a bowl, season with ingredients for the marinade, mix and leave to marinate for 3 hours.

Afterwards, the salad is ready to eat or roll it up for the winter.

3. Place the salad in 0.5 liter jars, fill with the resulting juice and set to sterilize for 20-30 minutes, cool, covered. It is very convenient to use a watering can with a wide neck for a jar.

Recipe for instant pickled zucchini for now

And although we are making preparations for the winter, I still want to eat a Korean salad now, so we’ll prepare such a salad for potatoes, it’s very tasty!

We need:

• 1 kg zucchini, young
• 1 piece chili pepper (half red and half green, for color)
• 7-8 cloves of garlic
• 1 bunch each dill and parsley
• salt, to taste
• 3-4 tbsp balsamic vinegar (rice, wine)
• 1.5 -2 tbsp. Sahara
• 5 tbsp. olive oil
• 1/2 tsp. oregano
• 1/2 tsp. basilica

Preparation:

1. Grate the zucchini on a Korean carrot grater, add salt to taste, mix and leave for 15 minutes.

2. Finely chop the garlic and chili peppers and put them in a separate bowl, add balsamic vinegar, sugar, salt, oregano, basil and mix everything.

3. Squeeze the zucchini lightly, add chopped herbs and add marinade, mix well, you can use the salad.

4. Serve in the form of nests, garnish with pieces of chili pepper.

Bon appetit!

Korean zucchini - general principles and methods of preparation

Zucchini today is one of the most popular vegetables found on our tables. One of their main advantages, along with the content of various vitamins and nutrients, is their low calorie content. This makes them indispensable in dietary and therapeutic nutrition, because a lot of healthy and tasty dishes can be prepared from zucchini. However, those who do not adhere to a healthy diet and simply like to treat themselves to tasty things can find many zucchini recipes that will certainly please them.

For example, lovers of spicy dishes should definitely try cooking Korean-style zucchini. When preparing Korean cuisine, spices are used abundantly, among which red pepper has a special place. It is what gives many Korean dishes their characteristic red-orange color. Also, when preparing Korean zucchini, many other seasonings, spices and herbs are used, which should be chosen based on your tastes.

Korean zucchini - food preparation

For cooking in Korean, zucchini should be taken young and strong. As a rule, recipes for this dish do not involve peeling them. They are cut according to the recipe, into circles or strips. Other vegetables involved in preparing Korean-style zucchini are prepared in the same way: carrots, onions, bell peppers and others.

Korean zucchini - the best recipes

Recipe 1: Korean-style pickled zucchini

Delicious, spicy and very aromatic salad, thanks to the large number of spices. Korean-style pickled zucchini can be an excellent cold appetizer or side dish for a meat dish.

Ingredients:

4 medium zucchini;
1 red and one yellow bell pepper;
3 carrots;
4 cloves of garlic;
1 medium onion;
1 tbsp. l. sesame oil;
1 tbsp. l. soy sauce;
2 tsp. sesame seeds;
2 tsp. acetic acid;
2 tsp. ground red pepper;
0.5 cups rast. oils;
1 tbsp. l. Sahara;
salt and ground black pepper to taste.

Cooking method:

1. Wash the zucchini and cut it into very thin circles, then, adding a little salt, put it under a press for 2 hours.

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

3. Grate the carrots on a fine grater. Cut the pepper into strips.

4. Drain the juice that the zucchini gave, mix it with carrots, onions, peppers and chopped garlic. Having mixed the resulting vegetable mixture well, add the remaining ingredients, acetic acid and mix again, adding salt if desired.

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

Recipe 2: Korean-style zucchini, canned for the winter

In winter, these zucchini will come in very handy on your table. Their wonderful pungent taste and spicy aroma will make any dish with which they are served much more appetizing. Moreover, preparing this preservation does not require any special hassle.

Ingredients:

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

for the marinade:

a glass of sugar;
a glass of vegetable oil;
a glass of vinegar;
2 tbsp. l. salt;
spices for Korean carrots.

Cooking method:

1. Grate zucchini and carrots on a special grater.

2. Cut the peppers and onions into strips.

3. After chopping the greens and garlic, add them to the prepared vegetables and pour the marinade over everything, then, after mixing well, leave to infuse for 3 hours.

4. When the vegetable mixture is infused in the marinade, put it in jars along with the marinade, packing it tightly, sterilize the jars (0.5 liter jars for about 15 minutes, 0.7 liter jars for 20 minutes, liter jars for about half an hour). Then we roll it up and place it in a preservation storage area.

Recipe 3: Korean zucchini marinated with vegetables

A very tasty and bright dish. To prepare it, zucchini is mixed with onions and bell peppers sautéed in sunflower oil, as well as other vegetables and spices.

Ingredients:

2 medium zucchini;
2 carrots and onions;
1 bell pepper;
4 cloves of garlic;
3 tbsp. l. sesame;
2 tbsp. l. soy sauce;
2 tbsp. l. vegetable oil;
3 tsp. paprika;
50 gr. vinegar;
30 gr. Sahara;
salt and ground black pepper to taste.

Cooking method:

1. After washing the zucchini, cut them into thin circles or semicircles (depending on the size of the zucchini). After salting, let them release their juice.

2. Grate the carrots on a special Korean grater (if you don’t have one, you can just use a coarse grater), and also add a little salt.

3. Cut the bell pepper into strips, the onion into half rings, then sauté them together in vegetable oil.

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

5. Let the prepared salad brew in the refrigerator for several hours, then decorate with herbs and serve.

Recipe 4: Korean boiled zucchini

In this recipe, pre-boiled whole Korean zucchini is marinated with a vegetable mixture, vinegar and soy sauce. This dish should be prepared in advance, since 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 vegetable matter. oils;
50 gr. Sahara;
1 table each. l. salt with Korean seasoning;
1 tbsp. l. ground black pepper.

Cooking method:

1. Boil the zucchini whole in fresh water for about 10 minutes. Then, after draining in a colander and cooling, cut into thin slices.

2. Cut the onion and red bell pepper into small strips, grate the carrots on a Korean grater so that they look like strips. Grind the garlic using a garlic press. Then, having mixed all the prepared ingredients in a bowl, leave the resulting mixture to brew in the refrigerator for 24 hours. If there is such a need, you can prepare the salad faster by leaving it to marinate for 7 hours at room temperature.

Korean zucchini - useful tips from experienced chefs

When preparing zucchini in Korean, you should not neglect the advice of letting them steep in the marinade, since only in this case will the dish be filled with that unique taste and aroma for which we value Korean cuisine.

If you like spicy salads, prepare a quick-cooking Korean-style pickled zucchini appetizer. I have collected the most delicious recipes for you, which I will be happy to share. The unpretentious vegetable grows in almost all summer residents. Low calorie content and an abundance of nutrients have made zucchini popular among healthy eating enthusiasts.

Secrets of delicious cooking

The huge variety of dishes is captivating, among which pickled zucchini is the leader. Spicy, aromatic Korean salad is a wonderful appetizer and side dish. Thanks to the abundance of different seasonings, it is possible to vary the taste of the dish and come up with more and more new recipes.

For this dish, it is better to take young specimens; they marinate faster and have thin skin.

You can cut the zucchini for pickling in any way, it doesn’t matter. Divide the vegetable into circles, strips, plates, and small pieces. The main thing in the proposed recipes is to maintain the proportions of the ingredients. It is the right combination of seasonings that gives the unique taste of your favorite dish. All methods are suitable for preparing spicy zucchini for the winter, but I’ll tell you specifically about the preparation separately.

The most delicious Korean zucchini recipe

Many are sure that a decent taste of salad can be achieved only by adding seasonings for Korean carrots. I will try to dissuade adherents of this statement by offering a recipe that I consider the easiest and most delicious.

You will need:

• Medium sized zucchini – 4 pcs.
• Sweet pepper (take red - the salad will turn out elegant).
• Carrots – 3 pcs.
• Garlic cloves – 4 pcs.
• Bulb.
• Sesame seeds - 2 small spoons.
• Sesame oil - large spoon.
• Soy sauce - large spoon.
• Sugar - a tablespoon.
• Table vinegar – 2 small spoons.
• Sunflower oil – ½ cup.
• Hot hot pepper – 2 teaspoons.
• Black pepper, salt.

Step-by-step cooking recipe:

1. Peel the zucchini and cut into rounds. Very young specimens, with thin skin, do not need to be peeled.
2. Place in a bowl, sprinkle with salt. Press down with pressure and do other things for 2 hours. The circles will give juice and be salted.
3. Grate the carrots with coarse shavings (you can use a special grater for preparing Korean dishes).
4. Chop the onion into half rings. Simmer in a frying pan in a small amount of oil until transparent.
5. Finely chop the garlic cloves. Divide the bell pepper into strips.
6. Drain the excess juice from the bowl with the zucchini, add the prepared vegetables.
7. Sprinkle with spices, pour in vinegar, sauce, oil. Stir, taste the marinade for salt and spiciness. Add as necessary. The marinade should be slightly stronger than the desired taste of the product.
8. Place the snack in the cold and leave for an hour. Try again. If the salad is not soaked enough, wait additional time.

Korean marinated zucchini with carrots

An easy to prepare snack recipe - with Korean carrot seasoning. Many people prefer to assemble the seasoning composition themselves. For the uninformed, I inform you: it necessarily includes coriander, nutmeg, cardamom, cloves, and black pepper.

Take:

• Zucchini - kilogram.
• Carrots – 3 pcs.
• Sunflower oil – 50 ml.
• Garlic - a couple of cloves.
• Salt - a teaspoon.
• Seasoning for carrots - spoon.
• Sugar – 50 gr.

How to cook:

1. Chop the zucchini into slices or chop on a Korean grater. Do the same with carrots.
2. Combine vegetables in a bowl, add sugar and salt.
3. Add chopped garlic and Korean seasoning.
4. Heat the vegetable oil, let it boil and pour into the salad.
5. Stir and refrigerate for an hour.

Quick Korean appetizer of zucchini with honey

The salad cannot be called dietary, since honey will add calories. Spicy and slightly sweet, the salad is so tasty that you can risk your figure just once.

You will need:

• Vegetable – 500 gr.
• Salt – ½ small spoon.
• Sunflower oil – 100 ml.
• Soy sauce - spoon.
• Honey – 2 small spoons.
• Garlic cloves – 3 pcs.
• Spicy seasonings - cardamom, red pepper, cloves, coriander.

Preparation:

1. Remove the rough skin from adult zucchini and cut into thin slices. Sprinkle with salt and set aside for half an hour.
2. In a separate bowl, combine honey with sauce, spices, and crushed garlic.
3. Heat the oil, pour over the salad and mix well.
4. Keep in the refrigerator for at least half an hour. Then start tasting.

Instant Korean zucchini

A quick way to prepare a savory dish. Suitable for preparing a quick snack when you urgently need to set the table at any time.

Prepare:

• Vegetable – 1 kg.
• Carrots - a couple of pieces.
• Garlic – 4 cloves.
• Onion.
• Vegetable oil – 150 ml.
• Sugar - a spoon.
• Bell pepper.
• Chili pepper - pod.
• Table vinegar - spoon.
• Salt - spoon.
• Any greens.

How to cook:

1. Pour boiling water over the sliced ​​zucchini. After a couple of minutes, drain the liquid.
2. Coarsely grate the carrots and add them to the zucchini.
3. Cut the onion into half rings, remove the middle from the pepper and divide into strips. Place in a bowl. Then add chopped herbs (parsley, dill).
4. Marinade: crushed garlic, vinegar, oil, salt, black pepper, sugar. Combine, use blenders to mix evenly and pour the contents of the bowl.
5. If the mass is not completely covered, press down with pressure for 30 minutes.

The most delicious spicy Korean zucchini salad

I have tried all sorts of Korean salads, but I gave this recipe the highest rating. It’s incredibly easy to prepare, and you can adjust the spiciness yourself by adding spices.

• Zucchini - about a kilogram.
• Garlic cloves – 3-4 cloves.
• Vegetable oil – 100 ml.
• Seasoning for carrots in Korean.
• Vinegar 9% - 70 ml.
• Various types of pepper (hot chili is a must), salt and sugar to taste.

How to make a snack:

1. Slice the zucchini into thin slices (strips).
   Place in a bowl in layers, sprinkling with the seasonings listed in the recipe.
2. Separately, pour oil and vinegar into a saucepan, throw in the garlic. Heat until boiling and season the Korean salad.
3. An hour after infusion, start tasting.

Video with a recipe for instant Korean zucchini. Watch, learn, do and enjoy!