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.

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.

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Ingredients:

• Zucchini – 1 large;
• Vegetable oil – 4-5 tbsp;
• Carrots – 1 pc.;
• Apple cider vinegar – 1 tbsp;
• Sugar – 1 tsp. with a slide;
• Garlic – 2-3 cloves;
• Seasoning for Korean vegetables – 1 tsp.

How to cook zucchini in Korean:

I peeled the carrots and grated them on a Korean vegetable grater.

My zucchini was young, with thin skin, so I didn’t peel it. She also put him on the same grater.

Pour vegetable oil into the frying pan. I added spices for carrots in Korean style and warmed them up slightly until a characteristic aroma appeared.

I immediately sent it to the grated vegetables.

I poured a spoonful of apple cider vinegar.

I passed the garlic through a press.

I mixed it and tried it - I didn’t have enough sweetness (although the finished seasoning contains sugar), so I threw in a teaspoon of sugar. Now it tasted great. Mixed it well again and put it in the refrigerator to marinate for at least an hour.

On the second day, I like vegetables even more - they pickle perfectly overnight.

That's it, instant Korean zucchini is ready! The recipe with photos will help you repeat the snack step by step easily and quickly at home.

Bon appetit!

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Stuffed zucchini

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Instant pickled zucchini

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A simple recipe for pureed zucchini soup

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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.

This salad will be an excellent addition to pasta and rice, will improve the taste of meat and chicken, and its main advantage over it is its ease of preparation - the dish does not require sterilization!

Winter zucchini in Korean - a simple recipe without sterilization

The recipe for cooking zucchini in Korean this way is not static: the amount of vegetables can be varied according to your wishes 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 onions;
• 600 g sweet pepper;
• 100 g 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 spoons of coarse mustard;
• two spoons of sugar;
• salt to taste;
• 50 ml vinegar.

How to prepare:

1. We peel the zucchini from the skin and seeds and grate them on a special grater.

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

1. We wash the sweet pepper well and remove the middle, place it horizontally and cut into thin long strips.
2. Peel the carrots or wash them with a steel wool, grate them or cut them into thin strips. If available and desired, you can use a combine harvester.
3. The onion should be peeled, divided in half and placed so that when cutting it falls apart into strips on its own.
4. Grind the garlic on a fine grater or process it with a garlic press.
5. We put all the vegetables in a deep enamel container and begin to prepare the filling.
6. You need to boil the water, reduce the heat and then add spices: first of all you need to add 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. Next comes the red pepper - the longer it boils, the more bitter and spicier the pouring will be.

To avoid getting 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 put the salad in clean jars!

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

Korean zucchini preparation for the winter with seasoning for Korean carrots

Korean-style zucchini can be made using the same seasoning that we use to prepare Korean-style carrots. This mixture of spices makes life much easier for spicy food lovers. The 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 be tasty? This powder can be purchased at any store. But it’s better to try it in advance: sachets from different manufacturers may vary in taste. The simplest and fastest salad can be prepared using this recipe.

Products:

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

How to prepare:

We wash the zucchini and grate it - if you don’t have a special one, you can make a smaller version of this salad, using the large side on the regular side for all products.

Chop the garlic using a knife and skillful hands or a garlic press.

Add the garlic to the zucchini and add vinegar. The aromatic apple one can be replaced with the regular one, but you shouldn’t take the grape one - it doesn’t go well with the taste of this salad.

Add seasoning for Korean carrots, mix and leave to steep for an hour.

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

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.

Mix it up and put it on the refrigerator shelf! Two to three hours will be enough for the salad to brew!

Place the mixture in the jars, tamping down slightly 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 very rich in taste and color!

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 a tasty dressing. This salad uses greens as a flavor enhancer - 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 cloves of garlic,
• a bunch of greens - cilantro, parsley, dill,
• 1 onion,
• spoon of salt;
• two spoons of sugar,
• a spoonful of Korean spice mixture,
• hot pepper to taste,
• 5 tbsp. spoons of apple or table vinegar,
• 120 ml vegetable oil,
• 0.5 liters of water.

How to cook:

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

Grind the peeled carrots into thin strips using a convenient method.

Cut the onion so that it breaks into long thin sticks.

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

Grate the garlic on a fine grater.

Chop the greens as finely as possible. If you don’t want to bother, you can grind it in a blender along with the garlic.

Mix all the vegetables well and start making the dressing.

In a container, mix salt, sugar and seasoning for carrots - use spicy or mild at your discretion.

Add red pepper and vinegar and mix well.

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

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

If you leave this salad in the refrigerator for 2 - 3 hours, you can eat it raw, and if you put it in jars and compact it tightly, filling it with the juice that has been released, you will get an excellent winter snack. Bon appetit!

Recipe for winter preparation of Korean-style zucchini 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 the aroma of winter salad for you! In addition, its properties make it possible to avoid sterilizing jars, which greatly simplifies life and speeds up the preparation of the product.

What to take:

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

Preparation:

1. Cut the peeled zucchini into thin half rings, no more than 3 mm wide.
2. Chop carrots using the same principle.
3. You can chop the onion 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 herbs, seasonings, salt and sugar.

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

1. And for winter preparation, we pour oil and vinegar into the mixture and mix the vegetables well with our hands. After this, the salad can be placed in small jars.

A little trick: if you are worried about the safety of the preserves, but don’t want to bother with sterilization, you can try preparing this salad in your own juice. To do this, before rolling up a jar filled with vegetables, you need to put it 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 aromatic 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, enjoy your meal and look forward to new recipes!