The most delicious Korean-style zucchini recipes for the winter: with sesame, pepper and garlic. Korean marinated zucchini - the most delicious instant recipes Karelian zucchini for the winter without sterilization

Korean-style zucchini for the winter, the most delicious recipes of which I will present in this article, are among my favorite preparations that I make every year.

Such a spicy zucchini salad will improve the taste of fish and meat, perfectly complement buckwheat and pasta, and the main advantage of this dish is that zucchini is prepared without sterilization (except for one recipe). If you have never cooked this spicy pickle, I recommend using my recipes and be sure to cook it.

Korean-style zucchini for the winter: the most delicious recipe without sterilization

This instant Korean vegetable recipe can be modified as desired by varying the amount of vegetables and spices.

Required products:

• Zucchini - 2 kg;
• Carrot fruits - 0.5 kg;
• Head of onion and garlic;
• Sweet pepper - 600 g;
• Oil - 100 g;
• Soy sauce - 50 ml;
• Sugar - 2 tsp;
• Cayenne pepper - 1 tsp;
• Sesame - 20 g seeds;
• Vinegar - 50 ml;
• Mustard - 2 tsp grains;
• Salt - to taste.

Tip: the consistency of the finished salad should be dense, so I peel even young zucchini.

How we cook:

1. We clean the zucchini from seeds and skin, and then three vegetables on a special grater.
2. I cut the sweet pepper, previously peeled from the core, into long thin strips.
3. I rub carrots on a special grater for vegetables in Korean. If there is none, you can cut the vegetable into strips or pass through a food processor.
4. I cut the onion into thin strips. If desired, you can cook a salad without onions.
5. I process the head of garlic with a garlic crusher or finely chop with a knife.
6. I shift all the prepared ingredients into an enameled bowl and start pouring for zucchini.
7. I pour spices and seasonings into a saucepan with boiling water: initially sesame seeds, then mustard seeds, sugar and salt. Mix thoroughly and bring back to a boil.
8. Then I pour soy sauce, sunflower oil and vinegar into the mixture. And lastly - I add hot pepper (cayenne can be replaced with red). Moreover, the longer the marinade with pepper boils, the sharper the filling will turn out. We do not like too spicy dishes, so I boil the marinade with pepper for no more than a minute.
9. I pour the vegetable salad with marinade and boil for another two to three minutes. Then you can lay out the banks.

Pickled zucchini keeps well at room temperature. It is not necessary to refrigerate.

It turns out very tasty - lick your fingers!

Heh in Korean from zucchini with spicy spices

Zucchini Hye is one of the most delicious Korean zucchini recipes I've ever tried.

A salad prepared according to this recipe can be preserved for the winter. But when making an appetizer, you don’t need to fry vegetables for hours at all, you just need to chop them, pour marinade over them and arrange them in jars.

Note to the hostess: the vegetables that make up the dish are not amenable to heat treatment, therefore they retain nutritious minerals and vitamins. And on winter days, this is especially important.

Heh from zucchini is tender and fragrant. How to cook a snack, I will now describe.

I will need:

• Zucchini - kilogram;
• Carrot fruits - 2 pcs.;
• Pepper - 1 pc. Bulgarian
• Onion - 1 pc.;
• Oil - half a glass;
• Garlic - half a head;
• Seasoning "Lotus" - 1 tsp;
• Sugar and salt - a teaspoon;
• cilantro - a pinch of dried;
• Vinegar - 1 tsp;
• Greenery.

Let's do heh:

1. I thoroughly wash the zucchini and cut into thin slices. I shift the vegetables into a deep bowl and pour boiling water over them. I leave it for 1-2 minutes, and then drain the liquid and throw the zucchini rings into a colander.
2. I peel the carrots and rub them on a special grater (if there is no shredder, you can cut it into thin strips).
3. I cut the onion into half rings, and the red or yellow bell pepper into elongated straws.
4. I combine chopped vegetables and zucchini in an enamel bowl, add finely chopped fresh herbs to them.
5. Now it's time for the marinade for our quick meal. I finely chop a few peeled heads of garlic. In a separate bowl, I mix a teaspoon of salt and sugar, chopped garlic, hot pepper, vinegar, Lotus seasoning and chopped dried cilantro.
6. I mix all the spices and pour the vegetables with the marinade. I add sunflower oil and mix thoroughly again (each piece of vegetables should cover the marinade).
7. I put the salad in the refrigerator for thirty minutes. This time is enough for the vegetables to marinate completely.

After half an hour, Korean-style zucchini, the most delicious instant recipe of which I described, can be served at the table. Your household will definitely appreciate this tender, fragrant dish!

Zucchini with Korean carrots and peppers for the winter

This Korean appetizer recipe will appeal to bell pepper lovers. The difference between this version of Korean-style zucchini is that, in addition to zucchini, there are other vegetables, and in large quantities. But first things first.

To prepare the dish I will need:

• Zucchini - 2.5 kg;
• Carrot fruits - 1 kg;
• Onion and garlic - 2 pcs.;
• Bulgarian pepper - 500 g;
• Oil - a glass of sunflower;
• Vinegar - 150 g;
• Sugar - a glass;
• Salt - 70 g;
• Korean seasoning - half st. l.

Cooking:

1. Initially, I carefully wash and clean the vegetables. I cut the zucchini into thin rings.
2. I clean the bell pepper from the core and cut into strips. Onions can be cut into strips.
3. Now it's the turn to grate the fruits of carrots on a special grater designed for cooking vegetables in Korean. Press the garlic through a garlic press.
4. I pour zucchini, carrots and peppers with vinegar, oil, add seasoning, sugar and salt. Mix everything thoroughly and leave to marinate for three hours.
5. Then I lay out the vegetables with seasoning for Korean carrots in jars and evenly pour the remaining marinade.
6. I sterilize the jars for 20 minutes, and roll them under the lid.

Tip: if you like crunchier zucchini, the rings should be a little thicker (1 - 1.5 cm).

Instant Korean Zucchini: The Most Delicious Recipe

Here I will describe how to cook quick spicy zucchini. This tender snack will appeal not only to adults, but also to children. So let's get started.

I will need the following products:

• Zucchini - 2 kg;
• Garlic - head;
• Dill - a bunch;
• Vinegar - a third of a glass;
• Oil - 80 ml;
• Salt - 70 g;
• Sugar - 35 g.

Note to the owner. If the zucchini has a thick skin, it is advisable to cut it off. In young zucchini with a thin skin, you can not cut it off.

Step by step preparation:

1. Pre-washed vegetables with a vegetable cutter, I cut into thin strips. You can also cut the zucchini into circles, but then they will need to marinate a little longer.
2. Dill and garlic cloves finely chop.
3. In a separate bowl, I mix sunflower oil with vinegar, sugar and marinade salt, and then pour the zucchini mixture along with garlic and herbs. I mix.
4. I put a plate with a load on the container with a snack for twenty to thirty minutes.
5. Then I put the snack in the refrigerator or you can immediately serve it to the table.

Korean-style quick zucchini with seasoning for Korean carrots

My household loves Korean-style zucchini recipes for the winter with seasoning for Korean carrots. This seasoning makes life very easy for lovers of spicy dishes. Such a mixture can be found in any store, and it is not at all expensive. The fastest spicy zucchini salad is prepared according to this recipe.

Products:

• Carrots - 2 - 3 fruits;
• Zucchini - 2 pcs.;
• Vinegar - 4 tbsp. l.;
• Garlic - ½ head;
• Sugar (sand) and salt - 1 tsp;
• Boiling water - 1 l;
• Spicy Korean seasoning - ½ tablespoon.

Tip: if there is no special grater, you can also prepare a smaller version of the snack by rubbing vegetables on the large side of the traditional grater.

1. I grate pre-washed vegetables on a special shredder for cooking Korean vegetables.
2. I crush the garlic cloves with a press. I add garlic to zucchini and pour everything with vinegar. From above I fall asleep seasoning for carrots in Korean, mix thoroughly and leave to marinate for 60 - 90 minutes.
3. I also rub the carrots on a special grater, and then fry it in a pan until golden brown. I add sugar and salt to it and mix hot zucchini with carrots.
4. Mix thoroughly and put in a cold place to infuse for several hours. Korean-style zucchini for the winter, the most delicious recipe of which I described, is ready.

Good video on the topic:

As you can see, Korean-style zucchini for the winter, the most delicious recipes of which I described above, are prepared quickly and simply. Be sure to try!

I propose to prepare a simple preparation for the winter of zucchini and carrots in Korean. The recipe uses ready-made spicy seasoning for Korean carrots, but the ingredients do not contain onions and garlic. It turns out a juicy vegetable salad. It is delicious on its own or as a side dish.

I am preparing products for cooking zucchini with carrots in Korean for the winter.

To prepare this salad, you need to use small strong zucchini. I wash my zucchini, dry it with a towel, remove the stalks and inflorescences.

I grate zucchini for Korean salads.

My carrots, peel, also grate for Korean salads. I add grated carrots to a bowl with zucchini.

I add salt, sugar, sunflower oil, vinegar, seasoning for carrots in Korean to the vegetables in a bowl.

I mix the ingredients well.

I cover the bowl and leave it to brew for about 3 hours. Vegetables release a lot of juice.

I lay out the salad in sterilized jars (I got 4 half-liter jars).

I cover the salad with boiled metal lids. At the bottom of a large pot I lay a towel, I put jars on it. Carefully pour cold water into the pan up to the shoulders of the jars. After boiling water in a saucepan, I sterilize half-liter jars for 20 minutes.

I take out the jars from the pot of water, roll them up with metal lids.

I turn the jars over and wrap them until they cool completely.

I'm moving the workpiece to the cellar.

Zucchini with carrots in Korean for the winter are ready! Enjoy your meal!

Korean zucchini can be called one of the simplest and most original recipes for rolling zucchini for the winter. The zucchini preparation gets a piquant taste, generously flavored with hot spices.

Such a salad will be an excellent addition to pasta and rice, improve the taste of meat and chicken, and its main advantage over it is the ease 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 helper for preparing this dish.

We will need:

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

For refueling:

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

How we cook:

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

The salad should be dense in consistency, therefore, even young zucchini should be peeled.

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

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

1. Pour the marinade over the salad, mix and boil for 2 - 3 minutes, and then lay out the salad in clean jars!

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

Korean zucchini preparation for the winter with seasoning for Korean carrots

Korean zucchini can be made using the seasoning that we use to cook Korean carrots. This mixture of spices makes life much easier for lovers of spicy. A ready-made set of seasonings has its own pungency and aroma, allowing you not to fool your head with the question of whether the winter zucchini twist will turn out delicious? This powder can be purchased at any store. But it is better to try it in advance: bags from different manufacturers may vary in 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 seasoning for Korean carrots.
• 1 liter of boiling water.

How we cook:

We wash and grate the zucchini - in the absence of a special one, you can make a smaller version of this salad, using the large side on the regular side for all products.

Grind the garlic with a knife and skillful hands or with a garlic press.

We send garlic to zucchini and pour vinegar. 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.

We fill everything with seasoning for Korean carrots, mix and leave to infuse for an hour.

We cut clean carrots in the same way as zucchini - into strips.

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

Salt and sugar the carrots and, without cooling, transfer them to the zucchini.

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

We lay out the workpiece in jars, slightly tamping and pour salted boiling water with two tablespoons of vinegar. The salad is ideal for meat, and thanks to the cooking technology, it turns out to be very rich in taste and colors!

Korean zucchini for the winter - the most delicious recipe

The recipe, in which the vegetables remain tender and juicy, requires the presence of special spices and delicious dressing. Greens are used as a flavor enhancer 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 garlic cloves,
• a bunch of greens - cilantro, parsley, dill,
• 1 onion
• a spoonful of salt;
• two spoons of sugar
• a spoonful of spice mixture in Korean,
• hot pepper to taste
• 5 st. spoons of apple or table vinegar,
• 120 ml vegetable oil,
• 0.5 liters of water.

How to cook:

In this salad, we will go away from the traditional straws, but the shape of the vegetables can be varied as desired. We chop the zucchini into large cubes or pieces, having previously cleared them of seeds and skin.

Grind the peeled carrots to a thin straw in a convenient way.

We cut the onion so that it breaks up into long thin sticks.

Remove the seeds from the bell pepper and cut it into quarter rings.

Rub the garlic on a fine grater.

We chop the greens as finely as possible. If you do not want to mess around, you can grind it with a blender along with garlic.

Mix all the vegetables well and start making the dressing.

In a container, mix salt, sugar and seasoning for carrots - take spicy or not very spicy at your discretion.

Add red pepper and vinegar, mix well.

Sunflower oil is the last ingredient. We add it to the dressing.

Now we need to mix the vegetables well, it is best to do it with our hands, everything will be well salted.

If you leave such a salad for 2 - 3 hours in the refrigerator, you can eat it raw, and if you arrange it in jars and tamp it tightly, filling it with the released juice, you will get an excellent snack for the winter. Enjoy your meal!

Recipe for winter preparation of zucchini in Korean style with mustard

Mustard is one of the favorite hot spices among Russian housewives, and mixing its taste with seasoning for Korean dishes will open up new facets of winter salad flavor for you! In addition, its properties make it possible to dispense with the sterilization of cans, which greatly simplifies life and speeds up the preparation of the workpiece.

What to take:

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

Cooking:

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

Leave the container in the refrigerator for 2 hours - and the salad is already ready to eat!

1. And for winter harvesting, we pour oil and vinegar into the mass and mix the vegetables well with our hands. After that, the salad can be laid out in small jars.

A little trick: if you are worried about the safety of preservation, but do not want to bother with sterilization, you can try making this salad in your own juice. To do this, before rolling, a jar full of vegetables must be put in the microwave for 5-7 minutes at maximum power, immediately after that you need to roll up the jar. This method will perfectly replace sterilization and save you from unnecessary worries!

I suggest you watch a video recipe for cooking Korean zucchini with tomatoes

Tasty and fragrant zucchini salads will be a great reminder of the hot summer, as well as a source of nutrients, because vegetables are practically not cooked! Experiment with flavors, bon appetit and until new recipes!

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Zucchini blanks continue to evoke emotions of genuine admiration in me. What a magical vegetable this zucchini is! I made Korean-style zucchini for the winter today. I tried it - amazingly delicious! Do not pay attention to the fact that this winter salad looks unprepossessing. I assure you: no one at the table will look at him. They swept away immediately. And this is not my personal opinion. The husband, a little vegetable lover, ate the whole plate and said, "More!" I want to warn you right away: I’m not a big fan of mega-sour “Korean” salads, so I added a minimum of vinegar to the marinade, and put more spices. The result was very juicy, sweet and sour with a slight spicy note of Korean-style zucchini for the winter, a recipe with a photo, you can see everything in detail. If you have any questions, be sure to ask! I forgot to say that the recipe is budgetary: in addition to zucchini, carrots and onions are added to the salad. I indicated the number of vegetables with the expectation that the salad would be enough for exactly 2 liter or 4 half-liter jars. There will be little left to try, but don’t get too carried away, otherwise you will have to close a new portion of Korean-style zucchini for the winter.

Ingredients for exactly 2 liter jars of salad:

• 1.5 kg zucchini
• 600 g carrots
• 250 g onion
• ½ cup vegetable oil
• ½ cup sugar
• 1 heaping tablespoon of salt
• 7 tablespoons of vinegar 9%
• 2 teaspoons Korean carrot seasoning
• 5 garlic cloves (medium)

A simple Korean-style zucchini recipe for the winter

Korean zucchini salad for the winter is very simple. We take zucchini, carrots and onions. We clean the carrots. We do not clean the zucchini if ​​they are young (we have not sold others for a long time). We take a special grater for carrots in Korean and start slicing vegetables. I didn't have one. But I found it right away, in the utensils department of the nearest hypermarket. It cost 89 rubles. My only regret is that I didn't buy it earlier. I grated almost two kilograms of vegetables on this grater so quickly that I was surprised: is that all?

That's not quite all, but almost. We still need to chop the onion. We clean from the husk, divide in half, then in half again and thinly thinly.

Three garlic on a fine grater.

We mix everything.

We turn to the preparation of marinade for zucchini in Korean. Pour seasoning for Korean carrots into a bowl. Add vegetable oil and vinegar.

Add sugar, salt. We mix everything. It turns out an unattractive, but magically fragrant mixture, which must be poured into a saucepan with salad.

It is best to mix with your hands, but if you don’t like messing around in oil, then you can use a spoon. The salad will give juice immediately. Cover it with a lid and put it in the refrigerator. At least 2 hours. I put it on overnight.

By morning, the salad acquired the very aroma and taste that we love so much in purchased Korean salads. So much juice stood out that it completely covered the salad. I put the salad in jars.

And it remains to sterilize these jars. Without sterilization, the salad will not stand! We lay a cloth napkin on the bottom of a large saucepan. We expose banks. From a kettle or any other container, fill the pan with cold water so that it reaches the level of the shoulders of the cans.

Bring water to a boil and boil for 20-35 minutes. Depending on the size of the cans (half-liter - 20 minutes, liter - half an hour or even a little more).

When sterilization is completed, screw the caps on. We turn the jars upside down, and when they cool down, we remove them for the winter.

How to cook Korean zucchini seasoning

If you don’t have a seasoning for Korean carrots on sale (for example, my friend who lives in America can’t get it anywhere), then with the help of this instruction you will make a mixture with an authentic taste.

• 1-1.5 teaspoons coriander
• 1 teaspoon ground black pepper (or a mixture)
• ground chili pepper on the tip of the leg,
• 1 heaping teaspoon dried garlic

I made a set of spices after studying many recipes. And, to my great happiness, I got the very flavor of Korean salads, which cannot be confused with anything. Everything turned out to be very simple. In the photo you see the whole simple set of spices.

The main note in the seasoning belongs to coriander. These are such round seed-boxes that are now sold everywhere (and three years ago they could only be bought in the form of seeds for planting). It is better not to put these whole seeds in a salad. You can grind them in a coffee grinder. But if you do not have it, then put the seeds in a bag and roll with a rolling pin, as shown in the photo.

The second important character is peppercorns. It should not be in the form of a finished powder, but freshly ground. It can be ground in the same way as coriander. But for these purposes I buy pepper in a mill. Very comfortably! And the third equally important component is dried garlic. It has a different smell and taste than fresh. The fourth (optional) seasoning ingredient is hot chili pepper. I put it in quite a bit and it gave a decent sharpness. If you don't like it, don't put it down. The taste of the salad will still be authentic.

They cause a lot of trouble, but how pleasant it is to open jars with various goodies in a cold and snowy winter. It does not matter at the same time: vegetables in jars or fruits, but they remind us so much of a warm summer. But zucchini blanks are a separate issue. Korean-style zucchini for the winter will also remind you of summer colors and “wealth” from the garden.

Everyone without exception likes a Korean-style zucchini appetizer for the winter, so I heartily recommend this simple Korean-style zucchini recipe to you. Cooking zucchini in Korean includes such an important step as sterilization, without it, alas, nothing. Therefore, be patient to prepare this Korean-style zucchini salad for the winter: very simple and incredibly tasty.

For Korean-style zucchini, I found another interesting use: as a filling for pita bread. Paired with crispy lettuce and salty feta cheese, it makes for an incredible picnic appetizer.

In this recipe for Korean zucchini for the winter, I used all the "Korean" spices separately, except for hot peppers. You can use ready-made seasoning for Korean carrots, just keep in mind that it already contains salt and sugar.

Ingredients:

• 2 kg. zucchini
• 1 kg. carrots
• ½ kg. Luke
• 1 cup of sugar
• 1 glass of vegetable oil
• 1 cup 9% vinegar
• 2 tbsp salt
• 1 tbsp ground coriander
• 1 tsp black pepper
• 1 tsp carnations
• 1 tsp cardamom

How to cook Korean-style zucchini for the winter:

We clean the carrots and grate them for Korean carrots.

We do the same with zucchini, only in young zucchini you need to remove the soft part with seeds: it rubs poorly, and you get something like porridge.

Onion cut into thin half rings.

In a large bowl, mix zucchini, carrots, and onions.

We prepare all the ingredients for the marinade: salt, sugar, spices, vinegar.

Then we combine all the ingredients for the marinade in a separate bowl, stir well.

Pour all the vegetable oil and our marinade into the prepared vegetables, and mix thoroughly.

We cover the bowl with Korean-style zucchini for the winter with a lid, or tighten it with a film, and send it to the refrigerator for at least 2 hours.

In the meantime, we sterilize jars with lids in any convenient way. When our Korean-style zucchini is infused, the aroma will be heard throughout the house! We lay out the salad in sterile jars.

In a wide saucepan we put a cotton napkin on the bottom, and place the jars with the workpiece. Pour water into the pan up to the shoulders of the jars, cover the salad with sterile lids and put on fire. We bring this whole structure to a boil, sterilizing half-liter for 15-20 minutes, liter for 25-30 minutes.

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