Korean zucchini kimchi. Korean zucchini - Korean cuisine recipes. Spicy appetizer of fresh zucchini - a recipe for winter storage

Cooking

Zucchini for heh need fresh, young, in which there are no seeds inside, and the pulp is very soft, pleasant to the taste.

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  Let's start cooking quick salad in Korean" from the processing of vegetables. We take zucchini, rinse them thoroughly under running water, dry them. We do the same with carrots: peel, wash in water. We rub vegetables on a Korean grater, which will allow us to make a dish at home according to original recipe with long straws (see photo). We spread the grated carrots and zucchini in a deep container. We do not mix, but slightly crush.

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  Take coriander and soy sauce. Drizzle dressing on top vegetable salad, sprinkle with spices, lightly mix the total mass.

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  We make a small depression in the middle and pour vinegar essence inside, mix the salad quickly, but carefully.

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  pouring vegetable oil in a small container, put on the stove, set a low fire, wait until the liquid boils. As soon as this happens, pour into another container, for example, into a small bowl or deep saucer, let the composition cool. Mix with ground paprika and bitter black pepper. We take the garlic, peel it from the husk, rinse it under running water and finely chop or chop with a garlic press. Add to the consignment. We mix the sauce and fill it with our salad of zucchini and carrots.

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  Now, according to the recipe again carefully mix the dish and send it to the refrigerator for 30 minutes so that hee is infused and well soaked in sauce.

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  After the specified period of time, we take out the finished appetizing Korean dish. That's all step by step recipe with photo. As you can see, you can cook heh from zucchini at home very quickly and simply, easier than it might seem at first glance. A minimum number of ingredients is required: vegetables (zucchini, carrots and garlic), soy sauce for dressing, vegetable oil and vinegar essence as well as spices and spices. Well, now is the time to try our delicious and unusual Korean zucchini hehe. Bon Appetit!

KBJU and composition for the whole dish

Korean zucchini is fast way prepare a delicious and spicy dish. Having made such an appetizer, you can put it on the table at any time and diversify the menu.

Korean-style zucchini for the winter is prepared with certain hot spices. But you can always reduce or increase their number based on your preferences.

Required products:

• two kilograms of zucchini;
• half a spoonful of vinegar;
• sugar and salt to your taste;
• two cloves of garlic;
• two red peppers;
• two carrots;
• ground coriander, red and black pepper.

Cooking process:

1. We wash the zucchini and carrots and grind them on a Korean grater to form thin strips.
2. Remove the cap from the pepper, remove the seeds and cut it into slices.
3. We mix the prepared vegetables together, season with spices and crushed garlic, leave for five hours in the refrigerator.
4. Separately, we combine oil, vinegar, salt and sugar and pour vegetables with this mixture, while mixing thoroughly.
5. We leave it for a few more hours, after which we distribute it among sterilized jars and roll it up.

Fast Food Recipe

Recipe fast food consists of almost the same ingredients, but at the same time vegetables do not need to be pickled for so long, which means that the zucchini will be ready after a couple of hours.

Required products:

• one sweet pepper;
• two cloves of garlic;
• one onion and carrots;
• 50 milliliters of vegetable oil;
• salt, sugar and various spices to your taste;
• two zucchini.

Cooking process:

1. Zucchini are chopped in any convenient way, poured with water and simmered over low heat for 10 minutes for softness.
2. Cut the carrots and peppers into slices, chop the onion, herbs and garlic into small pieces.
3. Remove the zucchini from the heat, drain the water and let the vegetables cool.
4. We mix the prepared vegetables with each other and pour the marinade from oil, salt, sugar and spices, such as black and red pepper.
5. We insist everything for an hour and the dish is ready to serve.

Cooking rings with turmeric and marinade

Required products:

• two kilograms of zucchini;
• one onion and one sweet pepper;
• five tablespoons of sugar;
• five glasses of water;
• a spoonful of turmeric;
• half a glass of vinegar.

Cooking process:

1. Peel the zucchini, cut into circles, sprinkle with salt and leave for five hours to soak. Then drain the resulting liquid and squeeze them out.
2. Add half of the indicated amount of turmeric to them, mix.
3. Send the onion, cut into cubes and pepper into thin slices, there.
4. Combine vinegar, water, sugar, the remaining turmeric, bring this mixture to a boil and pour over the vegetables.
5. Distribute the resulting salad into sterilized jars and store in a cool place or serve when it has cooled.

Korean-style marinated zucchini with carrots

Korean-style marinated zucchini with carrots is a savory appetizer that is ideal for any second course or as an addition to grilled meat.

Required products:

• 50 milliliters of vegetable oil;
• kilogram of zucchini;
• 50 grams of sugar;
• three carrots;
• four tablespoons of vinegar;
• clove of garlic;
• teaspoon of salt;
• a spoonful of seasoning for carrots in Korean.

Cooking process:

1. Peel, wash and chop the carrots with a special Korean grater.
2. Add to it half the indicated amount of sugar, a little salt and seasoning.
3. Cut the zucchini into circles, put them on the carrots, mix, pour vinegar on top, sprinkle with the remaining sugar and crushed garlic.
4. Heat the oil, but do not let it boil and pour over the vegetables.
5. Mix everything well, put it in any resealable container and insist in the refrigerator for at least an hour before serving.

Method of cooking plates with honey and soy sauce

This fast option cooking delicious and spicy snacks. But the calorie content of such a dish is higher, precisely due to honey and soy sauce in the composition.

Required products:

• 100 milliliters of vegetable oil;
• half a spoonful of salt;
• two tablespoons of vinegar;
• 500 grams of zucchini;
• a spoonful of soy sauce;
• any hot spices to your taste;
• two spoons of honey;
• three cloves of garlic.

Cooking process:

1. Wash the zucchini, cut into thin slices and sprinkle with salt.
2. Separately, mix soy sauce, honey, vinegar, crushed garlic and selected spices.
3. Pour the squeezed zucchini with this mixture, then cover them with well-heated vegetable oil, mix, and the dish is ready to serve after standing for half an hour in the cold.

The most spicy and delicious salad

Required products:

• 100 milliliters of vinegar and vegetable oil;
• three zucchini;
• three cloves of garlic;
• seasoning for carrots in Korean;
• salt, sugar and ground peppers to your taste.

Cooking process:

1. We wash the zucchini well, cut into thin strips and begin to lay them in a bowl in layers, while sprinkling with sugar, salt and selected spices.
2. We mix oil, vinegar, crushed garlic, warm it up a little and pour zucchini with this marinade, mix and leave in the refrigerator for about an hour before serving.

Required products:

• four cloves of garlic;
• kilogram of zucchini;
• two carrots;
• one tablespoon of salt, sugar and vinegar;
• one bulb;
• 150 milliliters of vegetable oil;
• Bell pepper;
• chili pepper and herbs to taste.

Cooking process:

1. We cut the zucchini into rings so that they are not thick and pour boiling water over them. After a couple of minutes, drain the liquid and mix with grated carrots in Korean.
2. We turn the onion and pepper into rings, add to the zucchini with carrots. Optionally, sprinkle with chopped herbs.
3. Combine crushed garlic with vinegar, oil, ground pepper, salt and sugar.
4. With what happened, completely cover the vegetables and put in the refrigerator for at least 30 minutes.

love spicy salads, cook an appetizer of marinated zucchini in Korean style of instant cooking. I have collected for you the most delicious recipes that I will share with pleasure. An unpretentious vegetable grows in almost all summer residents. low calorie, abundance useful substances, made zucchini popular among fans of a healthy diet.

Secrets of delicious cooking

Bribes a huge variety of dishes, among which marinated zucchini is in the lead. Sharp, fragrant Korean salad- a wonderful appetizer and side dish. Due to the abundance of various seasonings, it is possible to vary the taste of the dish and come up with more and more new recipes.

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

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

The most delicious Korean zucchini recipe

Many are sure that a decent taste of a salad can be achieved only by adding seasonings for Korean carrots. I will try to dissuade the 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).
• Carrot - 3 pcs.
• Garlic cloves - 4 pcs.
• Bulb.
• Sesame seeds - 2 small spoons.
• Sesame oil - a large spoon.
• Soy sauce - a large spoon.
• Sugar - a tablespoon.
• Table vinegar - 2 small spoons.
• Sunflower oil - ½ cup.
• Spicy hot pepper- 2 teaspoons.
• Black pepper, salt.

Step by step cooking recipe:

1. Peel the zucchini, cut into rounds. Very young specimens, with thin skin, can not be cleaned.
2. Place in a bowl, sprinkle with salt. Press down with oppression and do other things for 2 hours. The circles will give juice and salt.
3. Grate the carrot with large shavings (you can use a special grater for cooking Korean dishes).
4. Chop the onion in half rings. Simmer in a skillet with a little oil until translucent.
5. Finely chop the garlic cloves. Divide the bell pepper into strips.
6. Drain excess juice from the bowl of zucchini, add prepared vegetables.
7. Sprinkle with spices, pour in vinegar, sauce, oil. Stir, taste the marinade for salt and spiciness. Add as needed. The marinade should be slightly stronger than the desired taste of the workpiece.
8. Place the snack in the cold and leave for an hour. Try again. If the salad is not soaked enough, let it sit for additional time.

Korean-style marinated zucchini with carrots

Easy to prepare appetizer recipe - with seasoning for Korean carrots. Many people prefer to collect the seasoning composition on their own. For the uninformed, I inform you: it necessarily includes coriander, nutmeg, cardamom, cloves, black pepper.

Take:

• Zucchini - kilogram.
• Carrot - 3 pcs.
• Sunflower oil - 50 ml.
• Garlic - a couple of cloves.
• Salt - a teaspoon.
• Seasoning for carrots - a 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 the vegetables in a bowl, sprinkle with sugar, salt.
3. Add chopped garlic to the gruel, Korean seasoning.
4. Warm up vegetable oil, let it boil and pour into the salad.
5. Stir and refrigerate for an hour.

Quick Korean snack of zucchini with honey

You can’t call a dietary salad, because honey will add calories. Spicy and slightly sweet, the salad is so tasty that you can risk your figure once.

You will need:

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

Cooking:

1. In adult zucchini, remove the rough skin, cut into thin plates. Sprinkle with salt and set aside for half an hour.
2. In a separate bowl, combine honey with sauce, spices, crushed garlic into a pulp.
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

Fast cooking method savory dish. Suitable for making appetizers hastily when you need to urgently set the table at any time.

Prepare:

• Vegetable - 1 kg.
• Carrots - a couple of pieces.
• Garlic - 4 cloves.
• Lukovka.
• Vegetable oil - 150 ml.
• Sugar is a spoon.
• Bulgarian pepper.
• Chili pepper - pod.
• Table vinegar - a spoon.
• Salt is a spoon.
• Any green.

How to cook:

1. Pour boiled water over sliced ​​zucchini. After a couple of minutes, drain the liquid.
2. Coarsely rub the carrot, toss it to the zucchini.
3. Cut the onion into half rings, remove the middle from the pepper and divide into strips. Send to a bowl. Then add chopped greens (parsley, dill).
4. Marinade: crushed garlic, vinegar, oil, salt, black pepper, sugar. Connect, work blenders to mix evenly and pour the contents of the bowl.
5. If the mass is not completely covered, press down with oppression for 30 minutes.

The most delicious spicy Korean zucchini salad

I haven’t tried any Korean salads, but this recipe was given the highest rating. Incredibly easy to cook, 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. Cut the zucchini into thin slices (strips).
   Place in a bowl in layers, sprinkling with the seasonings listed in the recipe.
2. Separately, pour oil with vinegar into a saucepan, throw garlic. Heat to a boil and season the Korean salad.
3. An hour after insisting, proceed to the tasting.

Video with a recipe for zucchini in Korean fast food. Watch, learn, do and enjoy!

Heh from zucchini in Korean - this one is amazing delicious salad I had a chance to try for several thousand kilometers, then we decided with friends to go on vacation to one exotic eastern country. I have been dreaming about such a trip for a long time, but I did not dare, either my son was still small for such a trip, or the company could not get together. And so, it must have happened that the issue of the trip was resolved fairly quickly, and most importantly, in the preparation process, there were never any difficulties either with the documents or with the choice of the route. It was a good sign that a successful journey awaits us ahead. And we all looked forward with great impatience to the time when the plane would take us to new lands for new experiences.
The trip was just amazing, I did not even think that I would like nature, traditions and especially local cuisine so much. I, as usual, wrote down a lot in my hiking notebook - interesting recipes dishes, snacks, and even health recommendations given to us by a local guide.
I especially liked spicy sauces, in which you can pickle vegetables and serve as a wonderful fragrant snack to meat dishes. Here, for example, I altered this recipe a little to my liking and now I often cook in my kitchen. Quick and easy enough, and the taste is just great, by the way, such an appetizer can be kept in the refrigerator for a long time, at least 3-4 days for sure. Therefore, I immediately make a large portion and keep heh in a food container with a closed lid.
The basis for such a dish is zucchini, I first cut them thinly into slices, and then blanch them a little so that they are soft and better absorb the taste of the spicy marinade.
But to them I already add carrots, lettuce peppers, onions and a lot of fresh herbs. I pour this sauce with chopped garlic, spices and vinegar. In principle, after half an hour, an appetizer can be served at the table.

Ingredients:
- zucchini fruits - 1 kg,
- turnip onion - 1 pc.,
- salad pepper - 1 - 3 pcs.,
- carrot root - 1-2 pcs.,
- garlic (fresh) - 3-4 cloves,
- table vinegar (9%) - 1 tsp,
- salt - 1 tsp (taste),
- vegetable oil - 100-150 ml,
- granulated sugar - 1 tsp,
- fresh herbs
- spices,
- chili pepper - to taste and optional.




First of all, we wash the fruits of zucchini, it is better to take young ones, then you will not need to peel them and they will not have large seeds.
Next, cut them into thin round slices.
Pour zucchini slices with boiling water for a couple of minutes.




And then they need to throw them in a colander.
We send the strained zucchini to a bowl.




We clean the carrot root and cut it into long thin strips (you can use a grater for Korean carrots).
We clean the onion from the husk, wash cold water and cut into thin half rings.
We wash the lettuce pepper, cut out the stalk with the seed box, and then cut it into long thin strips.
Remove the seeds from the chili pepper and chop finely.




We wash and dry the fresh herbs, and then finely chop.
We put all the chopped vegetables, blanched zucchini fruits and finely chopped greens in a container.
Now we peel the garlic from the husk and pass it through the press.
Add vinegar, salt, sugar and spices to taste.




After that, knead well, pour in the oil and send heh to a cold place to marinate for half an hour.




For those who love fish dishes we advise you to learn how to cook, which can also be cooked at home. Bon Appetit!




Old Lesya

Good afternoon friends!

Korean-style zucchini is one of my favorite preparations for the winter. A signature dish of Korean cuisine, which has become beloved and popular in our country, can be prepared at home.

A large selection of recipes and the versatility of cooking distinguishes this appetizer. She has a spicy and spicy taste, average calorie content (110 kcal per 100 grams of product). There is little to compare with this dish, which is quickly eaten, just have time to put it on a plate. Just like, it's no coincidence that they are relatives.

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

It will not be difficult to prepare such a Korean zucchini salad for the winter at home. You just need to know the recipe and stock up necessary ingredients. An indispensable component of this delicious recipe is a wonderful Korean seasoning for carrots, which gives the dish a unique Korean flavor, spicy, burning and piquant taste.

Ingredients:

for 1 kg of zucchini we need:

• carrots - 500 gr.
• onion - 60 gr.
• tomatoes - 300 gr.
• garlic - 2 cloves
• greens - to taste
• vegetable oil - 100 gr.
• vinegar 9% -1/4 tbsp.
• salt - 2 tsp
• sugar - 2 tsp
• seasoning for Korean carrots - 2 tsp

Cooking:

Vegetables for Korean-style zucchini salad are cut into large beautiful pieces and half rings. Such a cut will give us the whole flavor and color range of the finished dish.

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

Cut the tomatoes into quarters.

We chop the onion into half rings.

Cut the carrots into thin rings, and then in half again.

Chop the garlic into thin slices.

Cut a small bunch of fragrant cilantro. Salad is prepared without bell pepper, it just wasn't available.

Wash the zucchini under running water, squeeze. We put all the components in a saucepan. Add salt, sugar, vegetable oil, seasoning and vinegar. Gently mix, preferably with your hands, so as not to crush the vegetables, and leave for 1.5 hours. During this time, they will give juice and soak in it. We put the pan on the fire, bring to a boil and simmer for 20 minutes.

Korean zucchini are ready to eat, but we want to save them for the winter. We put it in sterilized jars, close the lids and store in the refrigerator.

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

Korean-style marinated zucchini with carrots

According to the instant recipe, we chop all the vegetables on a special grater for Korean carrots. Using the most simple ingredients Let's cook a very tasty dish quickly.

Ingredients:

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

Cooking:

We clean the zucchini from the skin, remove the seeds and rub it on a grater.

We also grind young juicy carrots on a grater.

Onion cut into thin half rings.

Green hot peppers cut into thin rings, do not remove the seeds.

We put everything in a large basin.

This is how a special grater makes vegetables so beautiful! Each ingredient has its own taste and when we combine them, we get an amazing combination.

We put salt, sugar, spices and seasonings on top. Add vegetable oil and vinegar. Mix everything, leave for 2 hours.

Vegetables gave juice, soaked. Mix well again.

We lay them out in sterilized jars up to the neck, cover with lids and sterilize for 15 minutes. I took 500 gram jars. At the end of the time, roll up the lids, wrap with a blanket. The sterilization process continues until cool.

We store in the cellar until winter.

Korean zucchini recipe at home for the winter without sterilization

Ingredients:

for 3 kg of zucchini we need:

• carrots - 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.

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

Ingredients:

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

Korean-style zucchini cooked according to this recipe with seasoning for the winter fly away first from the table, because it is very tasty, well, you just lick your fingers. Few things compare to them in winter.

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

The season of preparations continues, wait for new recipes of Korean cuisine.

And, do you make such preparations for the winter? Share your recipes.