Zucchini marinated in Korean - the most delicious instant recipes. Korean zucchini - Korean cuisine recipes Korean zucchini, instant cooking

Zucchini and carrot salad - Korean style

Korean zucchini salad is a great appetizer that anyone can prepare in a few minutes. All in all, cooking zucchini in Korean It will only take half an hour and a delicious dish will be on your table. It is suitable as a separate light salad, which can be used for lunch or dinner, and also as an addition (side dish) to fish or meat delicacies.

At the same time, Korean-style zucchini salad is combined with absolutely any meat, from chicken and pork to rabbit, turkey and smoked meats. Serve delicious zucchini in Korean You can also use it with porridge or pasta - they are wonderful in any form.Now I'll tell you how to quickly and easily pickle zucchini in Korean at home.

To prepare we will need:

• about a kilogram of fresh young zucchini;
• one carrot (larger);
• 5 cloves of garlic;
• 70-90 grams of vegetable or olive oil;
• 2 tablespoons of tea mustard (preferably grain);
• a pinch of salt;
• a pinch of sweet paprika;
• a pinch of hot pepper;
• a teaspoon of ground coriander;
• apple cider vinegar - about 25-30 ml.

How to make Korean quick-cooking zucchini correctly, step-by-step recipe

Step 1. Peel the carrots, wash them, carefully cut them into thin strips or grate them using a Korean carrot grater.

Step 2. Wash the zucchini, remove the skin, cut in half, remove the seeds and inner pulp, if any. You can cut the vegetable in the same way as carrots; you can also simply grate them in Korean.

On a note! If you use small young vegetables, then you don’t have to peel them, so the zucchini in a salad with spices will be even tastier.

Step 3. Mix the grated zucchini and carrots with your hands.

Step 4. Let's move on to preparing the dressing for the zucchini appetizer. To make the dressing, you need to mix oil and vinegar, add mustard, pepper, salt, coriander and sweet paprika, mix and pour all this over the grated zucchini and carrots.

Step 5. Chop very finely with a knife or chop by pressing the garlic cloves through the garlic press.

Step 6. Add chopped garlic to the rest of the products, stir.

Useful information! If you decide to pickle Korean-style zucchini at home and want to do it as quickly as possible, instead of the individual spices mentioned above, add Korean carrot seasoning to your Korean-style zucchini salad (one 15-gram package is enough for the specified amount of food).

Step 7. Mix all the ingredients for the snack, cover the bowl with a regular plastic bag or cling film, or a lid, and put it in the refrigerator for a couple of hours.

The minimum marinating time is 30 minutes, however, the longer the vegetables sit in the spices, the tastier they will be. In two hours, the zucchini will release juice, and the appetizer will become rich and appetizing.

Delicious Korean-style zucchini is ready!

On a note!

• If you want to marinate zucchini in Korean as quickly as possible by mixing the salad, leave it to marinate on the table, do not put it in the refrigerator. In this case, you can eat the snack in about twenty to thirty minutes.
• If you like spicy snacks, then double the amount of spices and garlic before marinating the zucchini in Korean.

Bon appetit!

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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!

In the 90s, when I discovered Korean zucchini, only a few Korean families in my city prepared and sold it. To enjoy this savory snack, you had to go halfway across the city to get it, but it was worth it.

The tiny store was overflowing with a variety of, and at that time exotic, delicacies. Walking through the threshold was like stepping into a Korean version of Willy Wonka's factory. There was everything there - marinated seafood, meat, fish, mushrooms and, of course, all kinds of vegetables and roots. Among all this variety, I especially liked the simple appetizer of pickled zucchini with garlic and herbs, and not only me. The popularity of the snack was so high that some time later “Korean-style zucchini” could already be bought in any large supermarket. Sometimes I did this, but it’s still much nicer and tastier to prepare this snack at home. So, let's figure out how to cook “Korean-style zucchini” with dill?!

Prepare the ingredients according to the list.

Remove the seeds and cut the zucchini into small pieces - about 1-2 centimeters.

Finely chop the dill and garlic.

Mix the marinade ingredients: vegetable oil, vinegar, salt and sugar. You can add a little more sugar to taste - 1.5-2 tbsp. Out of habit, I use a glass with a volume of 200-250 milliliters for measurements. I pour 2/3 cup of vegetable oil, fill the remaining 1/3 cup, adding vinegar to the top.

Connect all components. Mix zucchini, garlic and dill. Add salt, sugar and vinegar and oil mixture. Mix everything well.

Set the weight to light for the first few hours.

Now all that’s left is to be a little patient and let the zucchini marinate. Korean zucchini with dill can be considered ready as soon as its taste is optimal for you.

Typically, the zucchini is left for 1-3 days at room temperature until the desired taste is achieved, and then put in the refrigerator. We slowly begin to eat them after a few hours.

The marinade turns out very rich and aromatic. After a few hours in the marinade, the zucchini is saturated with the aroma and flavor of the seasonings, but remains crispy. We like them best in this semi-marinated, crispy state.

Therefore, after several hours under oppression, I immediately put the zucchini in the refrigerator. I insist, as a rule, for no more than a day, and for longer there is nothing special to store. The zucchini disappears through the process of constant “sampling.” Bon appetit!

Zucchini is one of the varieties of common pumpkin. Its history began in northern Mexico, where at first only its seeds were consumed as food. Then they began to be grown in botanical gardens. The Italians were the first to use these unripe vegetables.

This fruit is not difficult to grow in the garden and can be easily purchased at market stalls. Therefore, this vegetable is very popular in cooking. There are many different cooking recipes, but the most interesting, in our opinion, are Korean.

Today we will discuss with you 5 simple and tasty recipes for preparing zucchini in Korean at home. I also want to offer recipes.

Ingredients:

• Zucchini - 400 gr.
• Carrots – 100 gr.
• Sweet pepper – 0.5 pcs.
• Garlic – 3 cloves
• Granulated sugar – 1 – 2 teaspoons
• Salt – 0.5 teaspoon
• Spices for carrots in Korean - 1 tbsp. spoon
• Vinegar 9% – 3 teaspoons
• Vegetable oil – 2 tbsp. spoons
• Parsley – 30 gr.
• Basil – 30 gr.

Cooking method:

1. Let's start with refueling. Pour two tablespoons of any vegetable oil into a bowl, add 3 teaspoons of 9% vinegar to it.

2. Add 1 - 2 tablespoons of granulated sugar (at your discretion) and add 1 tbsp. spoon with a heap of spices for carrots in Korean. Mix thoroughly.

3. Take two zucchini (if they are young, you don’t need to peel them), just cut off the butts on both sides and grate them using a Korean carrot shredder.

4. Wash the carrots under running water, peel them and grate them into a container with the zucchini.

5. Wash the pepper, cut off the stem, remove the seeds and cut into strips. Add to ingredients.

6. Wash the greens and finely chop them.

7. Peel the garlic and pass it through a press. Mix everything thoroughly.

8. Now stir the dressing and pour it over the salad. Mix everything well and put it in the refrigerator for half an hour and you can serve it (but it’s better to leave it for 1.5 hours).

9. Place a plate on top and place a 3-liter jar or any weight on it.

10. After 1.5 hours, the salad has given juice, mix it up and serve.

Bon appetit.

Korean zucchini for the winter without sterilization

Ingredients:

• Zucchini – 2.5 kg.
• Carrots – 700 gr.
• Onions – 500 gr.
• Pepper – 500 gr.
• Refined vegetable oil – 250 ml.
• Vinegar 9% - 150 ml.
• Garlic – 200 gr.
• Salt – 2 tbsp. spoons
• Granulated sugar – 210 gr.
• Seasoning for carrots in Korean – 20 gr.

Cooking method:

1. Peel the zucchini using a vegetable peeler, cut off the stem, and then cut it into rings.

2. Wash the pepper under running water, cut off the stalk and remove the seeds. Cut into strips.

3. Peel the onion and chop it into half rings.

4. Peel the carrots and use a vegetable peeler to cut the carrots into strips (or using a Korean grater).

5. Peel the garlic and pass it through a press.

6. Place all the vegetables in one basin and fill with 9% vinegar and refined vegetable oil.

7. Add salt, granulated sugar and seasoning and mix everything thoroughly.

8. Leave the salad for 3 hours, stirring from time to time.

9. Sterilize the jars using the oven. Wash everything thoroughly with baking soda or detergent. Pour 100 ml into jars. water, put in the oven for 15 minutes at 200 degrees. Boil the lids for 5-10 minutes.

10. The salad has released a lot of juice, take the jars and start laying them out tightly, pour in the marinade, screw on the lids.

11. Turn the jars upside down and wrap them in a warm blanket until they cool completely.

12. Then we put it away for storage, always in a cool place.

A quick recipe for Korean zucchini for every day

Ingredients:

• Zucchini – 2 pcs.
• Bell pepper – 2 pcs.
• Carrots – 2 pcs. (average)
• Dill - to taste
• Parsley - to taste
• Cilantro - to taste
• Salt - to taste

For refueling:

• Spice mixtures for Korean salad – 1.5 tbsp. spoons
• Vegetable oil – 5 tbsp. spoons
• Vinegar 9% - 2 tbsp. spoons
• Garlic – 2-3 cloves

Cooking method:

1. Pass the peeled zucchini through a Korean-style grater (if you don’t have one, you can cut it into very thin strips).

2. Peel the carrots, rinse and also grate.

3. Wash the red and yellow peppers under running water, remove the insides and cut into thin strips (you can only use one color of pepper).

4. Mix all the ingredients in one bowl, add salt and mix everything thoroughly.

5. Now prepare the dressing. Heat vegetable oil in a frying pan and add spices for the Korean salad. After 5 - 7 minutes, remove the pan from the heat and transfer the vegetables into it, stir them thoroughly with a spatula so that they are soaked in the aromatic dressing.

6. Now pour in 9% vinegar, pressed garlic, remove from the stove and place in a container.

7. Wash the greens with warm water, chop finely and add to the salad.

8. Place in the refrigerator for 1 hour or overnight so that the dish can soak well. Korean-style zucchini can be served as a cold appetizer or a side dish for fried potatoes. Bon appetit.

How to cook Korean zucchini without bell pepper

Ingredients:

• Zucchini – 3 pcs.
• Carrots – 1 pc.
• Tomatoes – 6 – 8 pcs. (average)
• Onions – 1 pc.
• Garlic – 2 cloves
• Chili pepper – 1 pc.
• Fresh cilantro – bunch (20 gr.)
• Green onions – bunch (30 gr.)
• Soy sauce – 3 tbsp. l.
• Vinegar – 5 tbsp. spoons
• Vegetable oil – 100 ml.
• Salt – 2 teaspoons
• Ground black pepper - to taste.

Cooking method:

1. Take a zucchini, cut off the ends on both sides and peel it (if the vegetable is young, you can leave the peel). Cut it into slices 3–5 mm thick. Place it in a deep container, add salt and leave for 15 minutes, then rinse under running water.

2. Peel the carrots using a vegetable cutter and cut them into circles.

3. Wash the tomatoes, cut off the core and cut into 4 parts.

4. Peel the onions and chop them into half rings.

5. Wash the greens with warm water, dry them a little and then finely chop them.

6. We also peel the garlic and cut it into small slices.

7. Wash the hot chili pepper, cut off the stem, clean out the seeds and cut into thin slices.

8. Place onions, carrots and tomatoes in a heated frying pan with oil and fry for about 2 - 3 minutes, stirring constantly.

9. Place the fried vegetables in a container with zucchini, and add herbs, peppers and garlic there.

10. Pour in soy sauce, 9% vinegar, add black pepper and pour heated oil over the vegetables. We mix it thoroughly.

11. Leave the salad for 2 - 3 hours in the refrigerator so that it marinates.

12. Sterilize the jars using a microwave or steam, after rinsing them with soda. Boil the lids for 10 minutes. Then place them on a towel to dry.

13. After the time has passed, take out the salad and place it in sterilized jars, seal with metal lids using a seaming wrench.

14. Turn them upside down, wrap them in a warm blanket, and leave them overnight to cool.

15. Put it away for storage. Bon appetit.

Video of the most delicious recipe for Korean zucchini with honey

Quite colorful, piquant in taste, easy to prepare appetizer that will decorate the table both on holidays and on weekdays.

Enjoy your meal!

Korean zucchini makes the stomach work, so it is good to serve with meat and fatty foods. The salad turns out to be very aromatic and moderately spicy. For cooking, a classic mixture of seasonings will be used, the same as for Korean carrots. The dish turns out bright and beautiful, it looks appetizing and enhances the taste of other dishes. Be sure to prepare this simple and at the same time unusual salad with spices.

Zucchini in Korean

During the zucchini season, every housewife strives to prepare as many dishes as possible from this vegetable. An appetizer prepared according to this recipe will delight your family and guests. Korean-style zucchini with a spicy taste will appeal to lovers of something fresh and crunchy.

All vegetables are used raw, so the snack retains maximum nutrients and fiber. Instead of zucchini, you can use young zucchini.

Ingredients:

• two zucchini,
• one sweet pepper,
• two carrots,
• a little dill,
• head of garlic,
• seasoning package for Korean carrots (mild),
• half a glass of sunflower oil,
• spoon of vinegar 9%,
• four currant leaves.

Cooking process:

Take a deep bowl. Cut the sweet pepper into strips.

Using a special grater for Korean salads, grate the zucchini and carrots.

Finely chop the dill.

Pass the garlic through a press.

Open the Korean carrot seasoning and season the vegetables.

Pour in sunflower oil.

Add vinegar.

Add currant leaves. Mix everything thoroughly.

A ready-made Korean vegetable appetizer can be served.

Bon appetit!

We thank Irina Grebenkina for the recipe and photo.

You can eat the salad exactly as you made it, or you can improve the recipe by making eggplant rolls and stuffing them with Korean-style zucchini. To do this, take a couple of beautiful eggplants and thinly cut them lengthwise, fry the resulting plates in a frying pan. You can cook them in regular or olive oil. Wrap lettuce in each of the fried slices, pierce them with a skewer or toothpick so they don’t fall apart, and garnish with mayonnaise and parsley. No less tasty and beautiful rolls are obtained from the same plates made from zucchini. Before frying, they need to be dipped in a batter made from eggs and flour and also wrapped in lettuce in fried slices. The dish turns out tasty and beautiful to look at.

In addition, you can make a dessert from zucchini that tastes like pineapples and close it for the winter:

Best regards, Anyuta.