Our family is a big fan of various Korean dishes. Therefore, using different products, I try to make something Korean. Today it's zucchini's turn. From these we will prepare the most delicious salad for the winter, which we simply call “Korean Zucchini”.
The taste of this homemade salad is no different from those salads that we buy at the market or in the supermarket. Try preparing zucchini for the winter using a recipe with step-by-step photos. And in winter, eaters will gratefully tell you that it’s so delicious that you’ll just lick your fingers.
How to cook Korean zucchini for the winter
We will need 1.5 kilograms of zucchini. Their size doesn't matter. If they are large, then peel off the peel and remove the seeds.
If they are small and still without seeds, then you don’t have to remove anything. Grate the zucchini using a Korean carrot grater. This vegetable is very tender, so it will go quickly.
Wash and peel carrots (600 grams). We also grate it on a special grater. Add to zucchini.
Peel white onions (250 grams) and cut into thin half rings. Place the onions in a container with other vegetables.
Add to the mixture of vegetables 125 grams (1/2 cup) granulated sugar, 1 tablespoon (with a large slide) of salt, 1.5 tablespoons of coriander, 1 teaspoon of black pepper or, better, a mixture of peppers, ground red hot pepper - to tip of a knife and 1 teaspoon (heaped) of dried garlic.
Let's talk about seasonings.
The main seasoning in Korean salads is coriander. It is he who gives this unforgettable taste note.
It is better to take freshly ground black pepper or a mixture. To do this, you can use a coffee grinder or grind it in a special mill.
Dried garlic. Do not neglect this component and do not replace it with a fresh one. The taste of dried garlic is very different from fresh.
Cover the container with Korean-style zucchini with a lid and put it in the refrigerator overnight.
My salad stood like this for 10 hours.
After the specified time, place the incredibly aromatic salad in clean jars.
Cover with lids and place in a water bath for 30 minutes.
The jars must be placed in cold water, and the time must be counted starting from the moment the water boils in the pan. Afterwards, screw the lids on the jars and cover them with a warm blanket. When the Korean zucchini has cooled, you can put it away for winter storage.
The amount of salad vegetables specified in the recipe yields exactly 2 700-milliliter jars and 1 half-liter jar.
Every vegetable has its time. The long-awaited “zucchini” time has arrived. This affordable and tasty vegetable has long been one of the most popular vegetables in Russia.
Zucchini dishes are extremely easy to prepare. Our housewives do not miss the opportunity to prepare this vegetable during the season and for the winter: they pickle it, preserve it, prepare various salads from zucchini with the addition of all kinds of vegetables. Prepared winter squash in Korean style, a wonderful dish using herbs and spices, has an original taste. There are quite a lot of options for preparing them, each of which has its own “zest”. But in any case, it should be noted that even a novice housewife can do this dish.
A few tips needed to prepare the right Korean zucchini salad for the winter. First of all, use only young and strong vegetables for cooking. There is no need to peel them, but should be cut according to the recipe: into circles or strips. Cut other vegetables present in this salad (sweet peppers, carrots, onions and others) in a similar way. It is convenient to use a grater for Korean carrots, which is why this salad got its name. Cooking winter zucchini in Korean, be sure to let them steep in the marinade, because only in this case will the dish be filled with that unique taste and aroma for which we love Korean dishes so much. 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.
Winter zucchini in Korean
Ingredients:
2.5 kg of young zucchini,
500 g carrots,
500 g onions,
5 sweet peppers,
150 g garlic,
greens (parsley, celery, dill, cilantro) - to taste.
For the marinade:
1 stack Sahara,
2 tbsp. salt,
150 ml 9% vinegar,
spices for Korean carrots.
Preparation:
Grate the zucchini and carrots on a Korean carrot grater, cut the onion and pepper into thin strips. Chop the herbs and garlic, combine with vegetables and pour in the pre-prepared marinade. Mix the vegetables thoroughly and let them brew for 3 hours. When the vegetable mass is marinated, place it in jars along with the marinade and sterilize: 0.5 liter jars - 15 minutes, 1 liter jars - 30 minutes. Then roll up the lids and when your jars have cooled, move them to storage.
Pyongyang-style zucchini
Ingredients:
2-3 medium sized zucchini,
3-4 cloves of garlic,
½ cup 6% vinegar,
ground red or black pepper, salt to taste.
Preparation:
Grate the zucchini on a Korean carrot grater, add salt and pepper to taste, pour in vinegar and stir. Let the mixture stand for 15-20 minutes. Chop the garlic and place on top of the zucchini. Pour the zucchini with calcined vegetable oil, stir, place in sterilized jars and seal tightly with screw caps. Store in a cool place.
Korean zucchini for the winter (recipe No. 2)
Ingredients:
3 kg zucchini,
3 sweet peppers,
100 g garlic,
1 liter of Krasnodar tomato sauce,
250 g chili sauce,
1 stack vegetable oil,
1 stack Sahara,
2 tbsp. salt,
2 tsp ground black pepper,
2 tbsp. 70% vinegar.
Preparation:
Grate the zucchini on a Korean carrot grater, cut the bell pepper into strips and mix with the zucchini. Add Krasnodar sauce and chili sauce, ground black pepper, vegetable oil, sugar and salt to the vegetables. Cook for 15 minutes. Then add chopped garlic and vinegar and cook for another 5-7 minutes. Place the hot mass into sterilized jars and seal.
Korean marinated zucchini
Ingredients:
4 medium sized zucchini
3 carrots,
1 onion,
4 cloves of garlic,
1 yellow and 1 red bell pepper,
1 tbsp. sesame oil,
1 tbsp. soy sauce,
2 tsp sesame seeds,
1 tbsp. Sahara,
½ cup vegetable oil,
2 tsp ground red pepper,
2 tsp 70% vinegar,
ground black pepper - to taste.
Preparation:
Wash the zucchini, cut into thin slices, lightly salt and put under a press for a couple of hours. Cut the onion into thin half rings and lightly fry, grate the carrots on a Korean grater, cut the pepper into thin strips. Drain any excess juice from the zucchini k, mix with chopped garlic, pepper, onion and carrots. Mix the vegetable mixture thoroughly, add acetic acid and all other ingredients, mix again, add a little salt, place in sterilized jars and roll up.
Korean-style zucchini (recipe No. 3)
Ingredients:
1 kg zucchini,
3 onions,
1 bunch of dill,
2 cloves of garlic,
1 tsp Sahara,
½ tsp. salt,
50 ml vegetable oil,
1 tbsp. 9% vinegar.
Preparation:
Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), and the onion into thin half rings. Place the vegetables in a saucepan, pour in the vegetable oil, add sugar and salt. Place the pan over medium heat for 5 minutes. The zucchini and onions should become translucent. While they are cooking, chop the dill and cut the garlic into thin slices. As soon as the zucchini and onions become transparent, add dill and garlic to the pan, stir and leave on the stove for another 2-3 minutes. Then remove the pan from the heat, pour the contents into jars, sterilize them for 10 minutes, and then immediately roll them up.
Korean-style zucchini (recipe No. 4)
Ingredients:
2-2.5 kg of zucchini,
500 g Korean carrots,
500 g onions,
2-3 cloves of garlic,
salt and ground black pepper - to taste.
For the marinade:
1 stack vegetable oil,
1 stack Sahara,
1 stack table vinegar,
2 tbsp. salt.
Preparation:
Cut the zucchini into thin slices or grate it using a Korean carrot grater. Cut the onion into half rings or strips and add it along with the Korean carrots to the zucchini. Then add chopped garlic, salt and pepper to the vegetables to taste. Transfer the resulting mixture into a saucepan, pour in the marinade and let it brew for 3-4 hours in the refrigerator. Then distribute the vegetable mass along with the marinade into 0.5 liter jars and sterilize for 20 minutes. Roll up and store in a cool, dark place.
Korean-style zucchini (recipe No. 5)
Ingredients:
2 kg zucchini,
1 kg carrots,
500 g onions.
For the marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.
Preparation:
Grate the zucchini and carrots on a Korean grater. Cut the onion into half rings. For the marinade, mix vegetable oil, vinegar, sugar, pepper and coriander. Pour this marinade over the vegetables, mix well and leave for 2 hours. Then place the salad in jars, compact it well and sterilize 0.5 liter jars for 15 minutes, roll up, turn over and leave in a warm place for a day. Then move the jars of salad to a cool place for storage.
Korean zucchini for the winter (method No. 6)
Ingredients:
3 medium sized zucchini squash
2 chili peppers,
3 cm ginger root,
120 ml rice or apple cider vinegar,
2 tbsp. Sahara,
1 tbsp. salt,
½ tsp. red pepper,
½ cup water.
Preparation:
Wash the zucchini, cut off the stems, cut into medium-sized circles. Place them in an enamel container in which the zucchini will marinate. Peel and finely chop the ginger. Wash the chili pepper, cut it, remove the seeds and cut into small pieces. Pour water and vinegar into a separate pan, add ginger, chili pepper, sugar, salt and stir. Bring the mixture to a boil and cook for 2 minutes. Remove from heat, pepper, stir and leave for 5 minutes. Pour the hot marinade into the pan with the zucchini, stir and leave for 1 hour, stirring occasionally. When the time is up, transfer the salad to sterilized jars, cover with nylon lids and store in a cool place.
Agree, such Korean winter zucchini will appeal not only to zucchini lovers, but also to everyone who is a fan of spicy Korean salads.
Happy preparations!Larisa Shuftaykina
They cause a lot of trouble, but how nice it is to open jars with various goodies in the cold and snowy winter. It doesn’t matter whether it’s vegetables in jars or fruits, but they remind us so much of the warm summer. But zucchini preparations are a separate issue. Korean-style zucchini for the winter will also remind you of the summer colors and “riches” from the garden.
Everyone without exception likes a Korean-style zucchini appetizer for the winter, so I wholeheartedly recommend this simple Korean-style zucchini recipe to you. Cooking zucchini in Korean includes such an important step as sterilization, which, alas, cannot be done without it. So be patient to prepare this Korean-style zucchini salad for the winter: very simple and incredibly tasty.
I found another interesting use for Korean zucchini: as a filling for pita bread. Pair with crunchy lettuce and salty feta cheese for an incredible picnic appetizer.
In this recipe for Korean zucchini for the winter, I used all the “Korean” spices separately, except for hot pepper. 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 cup 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 zucchini for the winter:
Peel the carrots and grate them using a Korean carrot grater.
We do the same with zucchini, only with young zucchini you need to remove the soft part with the seeds: it doesn’t rub well, and it turns out something like porridge.
Cut the onion into thin half rings.
In a large bowl, combine zucchini, carrots, and onions.
Prepare all the ingredients for the marinade: salt, sugar, spices, vinegar.
Then combine all the ingredients for the marinade in a separate bowl and stir well.
Pour all the vegetable oil and our marinade into the prepared vegetables and mix thoroughly.
Cover the bowl with Korean-style zucchini for the winter with a lid, or cover it with film, and put it in the refrigerator for at least 2 hours.
In the meantime, sterilize jars with lids in any convenient way. When our Korean zucchini brews, the aroma will be heard throughout the whole house! Place the salad in sterile jars.
Place a cotton napkin on the bottom of a wide pan and place the jars with the preparation. Pour water into a saucepan up to the hangers of the jars, cover the salad with sterile lids and put on fire. Bring this entire structure to a boil, sterilize half-liter ones for 15-20 minutes, liter ones for 25-30 minutes.
Korean-style zucchini is a quick way to prepare a tasty and spicy dish. Having made such an appetizer, you can put it on the table at any time and diversify the menu.
Korean winter squash 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 spoon 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:
- We wash the zucchini and carrots and grate them on a Korean grater to form thin strips.
- Remove the cap from the pepper, remove the seeds and cut it into slices.
- Mix the prepared vegetables together, season with spices and crushed garlic, and leave in the refrigerator for five hours.
- Separately combine oil, vinegar, salt and sugar and pour this mixture over the vegetables, stirring thoroughly.
- Leave for a few more hours, then distribute into sterilized jars and seal.
Instant recipe
The instant recipe consists of almost the same ingredients, but at the same time vegetables do not need to be marinated for so long, which means the zucchini will be ready after just a couple of hours.
Required Products:
- one sweet pepper;
- two cloves of garlic;
- one onion and carrot;
- 50 milliliters of vegetable oil;
- salt, sugar and various spices to your taste;
- two zucchini.
Cooking process:
- Zucchini is chopped in any convenient way, filled with water and simmered over low heat for 10 minutes to soften.
- Cut carrots and peppers into slices, chop onions, herbs and garlic into small pieces.
- Remove the zucchini from the heat, drain the water and let the vegetables cool.
- Mix the prepared vegetables together and pour in a marinade of oil, salt, sugar and spices, such as black and red pepper.
- Let everything sit 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 spoons of sugar;
- five glasses of water;
- spoon of turmeric;
- half a glass of vinegar.
Cooking process:
- 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.
- Add half the specified amount of turmeric to them and mix.
- Add diced onions and thinly sliced peppers there.
- Combine vinegar, water, sugar, remaining turmeric, bring this mixture to a boil and pour it over the vegetables.
- Distribute the resulting salad into sterilized jars and store in a cool place or serve when it has cooled.
Korean marinated zucchini with carrots
Korean marinated zucchini with carrots is a savory appetizer that is ideal for any main course or as an addition to meat fried over a fire.
Required Products:
- 50 milliliters of vegetable oil;
- kilogram of zucchini;
- 50 grams of sugar;
- three carrots;
- four tablespoons of vinegar;
- garlic clove;
- teaspoon salt;
- spoon of Korean carrot seasoning.
Cooking process:
- Peel, rinse and chop the carrots using a special Korean grater.
- Add half the specified amount of sugar, a little salt and seasoning to it.
- Cut the zucchini into circles, add to the carrots, stir, pour vinegar on top, sprinkle with the remaining sugar and crushed garlic.
- You need to heat the oil, but do not let it boil and pour it over the vegetables.
- Mix everything well, place in any sealable container and leave in the refrigerator for at least an hour before serving.
Method of cooking slices with honey and soy sauce
This is a quick option for preparing a delicious and spicy snack. But the calorie content of such a dish is higher, precisely due to the honey and soy sauce in the composition.
Required Products:
- 100 milliliters of vegetable oil;
- half a spoon of salt;
- two tablespoons of vinegar;
- 500 grams of zucchini;
- spoon of soy sauce;
- any hot spices to your taste;
- two spoons of honey;
- three cloves of garlic.
Cooking process:
- Wash the zucchini, cut into thin slices and sprinkle with salt.
- Separately mix soy sauce, honey, vinegar, crushed garlic and selected spices.
- Pour the squeezed zucchini with this mixture, then cover them with well-heated vegetable oil, stir, and the dish is ready to serve after standing in the cold for half an hour.
The hottest and most delicious salad
Required Products:
- 100 milliliters each of vinegar and vegetable oil;
- three zucchini;
- three cloves of garlic;
- Korean carrot seasoning;
- salt, sugar and ground pepper to your taste.
Cooking process:
- We wash the zucchini well, cut it into thin strips and begin to lay them out in a bowl in layers, while sprinkling them with sugar, salt and selected spices.
Required Products:
- four cloves of garlic;
- kilogram of zucchini;
- two carrots;
- one spoon each of salt, sugar and vinegar;
- one onion;
- 150 milliliters of vegetable oil;
- Bell pepper;
- chili pepper and herbs to taste.
Cooking process:
- 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 Korean grated carrots.
- Turn onions and peppers into rings and add to zucchini and carrots. If desired, you can sprinkle with chopped herbs.
- Combine crushed garlic with vinegar, oil, ground pepper, salt and sugar.
- Use the mixture to completely cover the vegetables and put them in the refrigerator for at least 30 minutes.
Korean-style zucchini salad for the winter is an excellent spicy preparation. You can prepare it only from zucchini alone or from assorted vegetables. To give the dish a special taste and aroma, ready-made seasoning for Korean salads is often added to it.
How to make zucchini salad in Korean?
Korean zucchini salad is prepared in different ways - with sterilization and by boiling, with hot chili pepper or ground and without any spicy ingredients at all. But the recommendations presented below will help make any of the Korean salads very tasty.
- Zucchini should be taken young, without a pronounced seed part.
- The prepared seasoning can be used hot or not spicy.
- It is better to chop hard vegetables - zucchini, carrots, cucumbers with a special grater.
Korean zucchini for the winter without sterilization
A quick Korean-style zucchini salad will definitely appeal to those who do not like sterilization. In this case, the salad needs to be boiled a little, rolled up, and then be sure to be wrapped until it cools completely; this process will replace sterilization. The blanks will stand well until spring and without a cellar.
Ingredients:
- onions, carrots, peppers – 500 g each;
- zucchini – 3 kg;
- oil, vinegar - 140 ml each;
- garlic cloves – 6 pcs.;
- seasoning – 20 g;
- granulated sugar – 1 cup;
- salt – 70 g.
Preparation
- Grate zucchini and carrots.
- Cut the pepper into cubes, chop the onion into half rings, add seasoning and the remaining ingredients, mix and leave for an hour.
- The mass is boiled for 7 minutes, distributed into containers, rolled up, placed upside down, and wrapped.
Zucchini salad with Korean seasoning
Korean winter squash seasoned with carrots and onions - a spicy and appetizing preparation. It goes well with side dishes, especially potatoes. When the salad is infused, it will be immediately ready for use, and if you want to preserve it during the winter, then the jars need to be sterilized.
Ingredients:
- carrots – 400 g;
- young zucchini – 2 kg;
- onion – 1 pc.;
- Korean carrot seasoning;
- oil – 150 ml;
- granulated sugar – 75 g;
- garlic – 3 cloves;
- vinegar 9% - 130 ml;
- salt – 30 g.
Preparation
- The zucchini and carrots are chopped with a grater, and the onion is finely chopped with a knife.
- Mix sugar, salt, seasoning, garlic, vinegar, oil and pour over vegetables for 2 hours.
- Distribute the mass into containers, sterilize in a water bath for 15 minutes and close.
Winter salad of zucchini and Korean carrots
Korean-style zucchini with carrots is one of the best options for home canning. The assorted vegetables are very aromatic and tasty. It is better to close it in small half-liter jars, which will only take 15-20 minutes to sterilize. If desired, you can also add greens to this salad.
Ingredients:
- zucchini – 2.5 kg;
- carrots, onions, peppers – 0.5 kg each;
- garlic – 150 g;
- greenery;
- vinegar 9% - 150 ml;
- spices;
- salt – 50 g.
Preparation
- Zucchini and carrots are chopped with a grater, and onions and peppers are chopped with a knife.
- Mix the remaining ingredients and pour the resulting mixture over the vegetables, stir and leave for 3 hours.
- Place Korean-style zucchini salad in jars for the winter, keep in a water bath for 15 minutes and close.
Korean zucchini hee
Korean-style zucchini hye for the winter is a very appetizing and aromatic Korean salad. Unlike other Korean dishes, the zucchini in this spicy salad is not grated on a special grater, but cut into slices. It is important that these plates are chopped as thinly as possible so that the zucchini can marinate well.
Ingredients:
- carrots – 2 pcs.;
- zucchini – 1 kg;
- garlic – 4 cloves;
- large onion, sweet pepper - 1 pc.;
- oil – 150 ml;
- Lotus seasoning - a pinch;
- salt, sugar, vinegar - 1 teaspoon each;
- hot pepper, greens.
Preparation
- Zucchini is cut into slices, grated carrots, onions and herbs are added.
- Mix the remaining ingredients.
- Combine vegetables with marinade and leave for half an hour.
- Distribute the juicy Korean-style zucchini salad into half-liter jars and keep in a water bath for 15 minutes, and then close.
Korean spicy zucchini
Spicy Korean-style zucchini salad, with the addition of bitter capsicum and ground red pepper, will appeal to lovers of spicy, tongue-burning dishes. The aromatic salad will be ready almost immediately after pouring the marinade, and if you want to prepare it for future use, it is better to sterilize it.
Ingredients:
- zucchini – 2 kg;
- hot chilli pepper – 200 g;
- apple cider vinegar 6% - 150 ml;
- sugar – 80 g;
- drinking water – 250 ml;
- salt – 20 g.
Preparation
- The zucchini is cut into thin circles, and the pepper is ground in a blender.
- Mix water with vinegar, oil, pepper, salt and sugar.
- Place the marinade on the stove and boil for 5 minutes.
- Pour the resulting mixture over the zucchini and leave for an hour.
- Distribute Korean-style zucchini salad for the winter into containers and roll up after 15 minutes of sterilization.
Korean zucchini with vegetables
Korean winter squash with tomatoes, cucumbers, sweet peppers and carrots is excellent. It takes a little longer to cook them than pure zucchini, because the vegetables need more time to be thoroughly soaked in the marinade, but the result is worth it. This type of preparation is always one of the first to end.
Ingredients:
- zucchini – 1 kg;
- cucumbers, tomatoes – 700 g each;
- carrots, peppers – 3 pcs.;
- garlic cloves – 10 pcs.;
- seasoning – 20 g;
- granulated sugar, oil, vinegar - 100 g each;
- salt – 1 tbsp. spoon.
Preparation
- Carrots, cucumbers and zucchini are chopped with a grater.
- Peppers and tomatoes are chopped into strips.
- Mix all the vegetables, add seasoning, mix and refrigerate.
- Prepare a marinade from the remaining ingredients and pour it into the vegetables.
- For the winter, salad from zucchini and other vegetables in Korean is distributed into jars and rolled up after 20 minutes of sterilization.
Zucchini salad on a Korean grater
- the most delicious salad you can think of. This preparation goes well with any side dish and all meat dishes. And for those who don’t like canning at all, this salad is ready to eat after 3 hours, when it is well infused and the vegetables are soaked.
Ingredients:
- zucchini – 3 kg;
- garlic – 150 g;
- seasoning – 1 tbsp. spoon;
- onion – 0.5 kg;
- salt – 2 tbsp. spoons;
- granulated sugar, butter - 1 cup each;
- vinegar 9% - 150 ml;
- parsley - 1 bunch.
Preparation
- The zucchini is grated, the onion is cut into half rings, parsley, garlic and spices are added.
- Mix sugar, salt, butter in a saucepan and heat.
- Pour the dressing into the salad, add vinegar, stir and leave for 3 hours.
- in Korean, they are distributed into half-liter jars, sterilized for a quarter of an hour and rolled up.
Korean salad with zucchini and cucumbers
Winter squash is a preparation that can be prepared very quickly. And it is eaten even faster, so it is recommended to cook more of it. If you take young zucchini, you can grate them without peeling them. After sterilization, the workpiece will be stored even without a cellar.
