Cold appetizer zucchini in Korean. Korean style zucchini. A tasty and quick recipe. Instant snack

Korean zucchini instant cooking lovers will definitely like it savory snacks. They turn out tasty and aromatic, go well with fatty foods, especially meat. In addition to zucchini, carrots, bell peppers and herbs are often used in such dishes.

How to cook zucchini in Korean?

Instant Korean zucchini – the recipe is simple and accessible to everyone. And for everything to turn out quickly, tasty and without hassle, the recommendations for choosing the starting product and the preparation itself, presented below, will help.

1. It is better to choose young zucchini with unripe seeds.
2. If the skin is thin, then you don’t have to cut it off. If not, then it is better to clean the product.
3. The thinner the zucchini is sliced, the sooner they will marinate.

Instant Korean zucchini slices with the addition of carrots can be either very spicy or moderate. You can adjust the degree of spiciness yourself by adding more or less chili pepper. To make the pickling process go faster, you can put pressure on the zucchini.

Ingredients:

• zucchini, carrots - 1 pc.;
• garlic – 3 cloves;
• hot chili pepper – 1 pc.;
• vinegar, sugar - 1 tbsp. spoon;
• dill;
• salt.

Preparation

1. Zucchini is cut into circles 3 mm thick.
2. Dip them in boiling water for 3 minutes and drain in a colander.
3. Peeled carrots are passed through a Korean vegetable grater.
4. Mix zucchini with carrots, add garlic, chopped chili pepper and chopped dill.
5. All this is salted, sugar is added, vinegar and oil are added and kneaded.
6. Place Korean quick-cooking zucchini and carrots in the cold for 1 hour.

An excellent addition to boiled potatoes will be a Korean-style zucchini salad prepared according to this recipe. To make the dish look more interesting on the table, it is better to choose red bell peppers. Depending on the desired spiciness, the seasoning can be used hot or mild.

Ingredients:

• zucchini, carrots, onion, bell pepper - 1 pc.;
• spices for carrots in Korean - ½ tsp;
• vinegar – 20 ml;
• granulated sugar – 1 teaspoon;
• oil – 50 ml;
• salt.

Preparation

1. Grate zucchini and carrots.
2. Chop the onion and pepper into strips.
3. Vegetables are sprinkled with spices, vinegar, oil are added, salted and sugared.
4. Stir all this, cover with film and put in the cold for 40 minutes.

An excellent Korean-style zucchini appetizer from this recipe will be at home at any feast, because it is an excellent addition to any meat and alcoholic beverages. It is most convenient to cut the zucchini into thin layers using a vegetable cutter. If desired, the dish can be supplemented with other herbs - cilantro and parsley.

Ingredients:

• zucchini – 2 kg;
• garlic – 1 head;
• vinegar 6% - 60 ml;
• sugar – 30 g;
• dill – 1 bunch;
• odorless oil – 100 ml;
• salt.

Preparation

1. Zucchini is cut into thin strips.
2. Garlic and dill are finely chopped.
3. Mix oil with vinegar, sugar, salt, dill and garlic.
4. The resulting mixture is sent to the zucchini and kneaded.
5. Place a weight on top and leave it in the cold for half an hour.
6. After this, the Korean pickled zucchini can be served.

Korean zucchini hee

Young Korean-style zucchini in the form of heh is an unusually tasty and aromatic salad. Due to the fact that the zucchini has previously been doused with boiling water, they turn out soft, but at the same time all the vitamins are preserved. If you want a spicier dish, then you should add hot peppers. If, on the contrary, you need a more delicate delicacy, then you don’t have to add pepper at all.

Ingredients:

• zucchini – 1 kg;
• carrots – 2 pcs.;
• red bell pepper – 1 pc.;
• oil – 150 ml;
• salt, sugar, vinegar - 1 teaspoon each;
• garlic – 4 cloves;
• onion – 1 pc.;
• greens, chili pepper.

Preparation

1. Zucchini is cut into thin rings and poured with boiling water.
2. After 3 minutes the water is drained.
3. Carrots are chopped on a Korean vegetable grater and added to the zucchini.
4. Onions and peppers, chopped into thin half rings, are also sent there.
5. Add greens and stir.
6. Mix vinegar, pepper, salt, sugar, oil and garlic separately.
7. The resulting mixture is poured over the vegetables, kneaded and refrigerated.
8. In half an hour, Korean quick-cooking zucchini with peppers and onions will be ready.

Korean zucchini with honey is unusual, but incredible delicious dish. The combination of different tastes - sweet, sour and spicy - makes it special. If desired, the finished dish can be sprinkled with sesame seeds. In this recipe it is better to use classic soy sauce without any additives.

Ingredients:

• zucchini – 2 pcs.;
• honey, vinegar - 1 tbsp. spoon;
• oil – 20 ml;
• garlic cloves – 4 pcs.;
• soy sauce – 20 ml;
• black ground pepper, greenery.

Preparation

1. Zucchini is cut into thin slices.
2. Add chopped dill and spices.
3. For the sauce, mix oil, vinegar, honey, soy sauce and chopped garlic.
4. Pour it over the zucchini and within 2 hours the instant Korean zucchini will be ready.

Korean-style zucchini, the recipe for which is presented below, is a spicy dish that lovers of savory dishes will definitely like. It is good because it is prepared very quickly, and then eaten just as quickly. If you want the appetizer to be fiery spicy, you can also add chili peppers directly with the grains.

Ingredients:

• young zucchini – 3 pcs.;
• oil, table vinegar - 100 ml each;
• garlic – 1 head;
• salt, sugar, pepper, paprika;
• Korean spicy carrot seasoning.

Preparation

1. Slice the zucchini thinly and place it on a dish in layers, sprinkling each layer with salt and spices.
2. Pour the whole thing with oil with a bite, add chopped garlic, stir and put the Korean quick-cooking zucchini in the cold for half an hour.

Korean zucchini for the winter - recipe

Various Korean salads You can enjoy it not only in the summer. Korean zucchini for the winter is an excellent preparation, which is also prepared very simply and quickly. When putting the mixture into jars, it is important not to fill them to the top, because during the sterilization process, juice will still be released from the vegetables.

Korean zucchini - general principles and cooking methods

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 from zucchini you can prepare a lot of useful and delicious dishes. However, those who do not adhere to healthy eating and just like to treat themselves to something tasty, they 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 dishes Korean cuisine Spices are used abundantly, among which red pepper has a special place. It is he who gives many Korean dishes 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. 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 vegetable matter 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 much trouble.

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 for 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 zucchini is marinated in Korean style. vegetable mixture with 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. Onions and red Bell pepper cut into small strips, grate the carrots on a Korean grater so that they look like straws. 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.

Korean zucchini - useful tips experienced chefs

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 appreciate Korean dishes.

Korean fried zucchini is a tasty, aromatic and easy-to-prepare dish. All we need to get the Korean version of this dish is the presence of sesame oil in the sauce, without it you won’t experience all the deliciousness of this dish.

I just recently discovered Sesame oil and I understand that I lost a lot when in some recipes I replaced it with just olive oil or other vegetable oil.

Prepare all products according to the list.

Chop the onion feathers, finely chop the chili pepper. Place vegetables in a bowl. Add rice vinegar, soy sauce and sesame oil.

Add sesame seeds. They should first be fried in a dry frying pan for a couple of minutes so that they become crispy and fragrant. Mix all sauce ingredients.

Cut the zucchini into slices.

In a bowl, mix flour with 0.5 tsp. salt and one pinch of ground black pepper. Dip all the zucchini slices in flour.

Heat in a frying pan vegetable oil and fry the zucchini slices on both sides for 2-3 minutes.

Place the zucchini on a plate and place the previously prepared sauce in the center. You can pour the sauce over the zucchini before serving, but do as you please!

Korean fried zucchini is ready!

Bon appetit!

What a miracle this zucchini is - a universal vegetable! There is so much you can cook from it: from spicy vegetable snacks to jam with oranges. Like almost all vegetables, possessing vitamin and mineral assets, zucchini is an antioxidant and a source of fiber. A variety of zucchini dishes can be included in the menu healthy food, for example, when fighting excess weight; and on the menu for lovers of savory snacks. Interest in the most various recipes Cooking and storing zucchini for future use is increasing, as is the emergence of new ways to use them for food.

Now we will introduce you to several Korean recipes that will interest spicy lovers. Today I will be preparing Korean-style zucchini for the table and in the form of canned food for future use, extending the season for including zucchini in our menu. Korean dishes attract gourmets with an abundance of spices and various greens, the inclusion of carrots, and the main component is red pepper, which gives the dish with zucchini a bright red color, spiciness and a special peppery aroma.

What do you need to cook Korean zucchini?

First of all, you should choose high-quality zucchini, always young and elastic. If the zucchini is young and elastic, there is no need to peel it. Will need fresh herbs, fresh carrots, fresh onions and spices that can be bought in packaged form at the grocery store - they are called “Korean carrot seasoning.”

All vegetables are peeled and chopped in the form specified in the recipe. Such work cannot be done without vegetable oil and vinegar, sugar and salt according to the preference and taste of the housewife.

1. Recipe for “Korean-style zucchini” for winter preservation

It will take very little effort and expense to purchase zucchini and other related vegetables to extend the summer by stocking up on very tasty and healthy canned vegetables with zucchini for future use. Cooked and canned Korean zucchini as cold vegetable snack They will go well with any meat dish and will delight guests and household members with their unique and appetizing taste.

Ingredients:

• fresh zucchini - 2.5 kilograms;
• fresh carrots - 0.5 kilograms;
• red sweet pepper - 5 large pods;
• fresh onions -0.5 kilograms;
• fresh garlic - 150 grams;
• fresh greens (parsley, celery, cilantro, dill) - according to preference.

For the marinade:

• granulated sugar - 1 glass;
• table salt - 2 tablespoons;
• vegetable oil - 1 cup;
• table vinegar 9 percent - 1 glass;
• spices for carrots in Korean (spicy or mild) - 1 pack.

Here’s how to preserve “Korean-style zucchini” for the winter:

1. Peel, wash and cut all vegetables, except zucchini. Grate the zucchini, washed and dried with a paper towel, on a special Korean carrot grater, and also grate peeled and washed fresh carrots.
2. Cut fresh peeled onions and seeded sweet red pepper into strips. Cut the onion into very thin strips.
3. All that remains is to chop the garlic and selected herbs, mix all the vegetables in a suitable container, pour salt and sugar into them, pour in vinegar and vegetable oil, mix again to leave to marinate in own juice within 3 hours.
4. After 3 hours, place the pickled vegetables, which have given a large volume of juice, into prepared sterile glass jars to the brim, then add the remaining marinade into them, cover with sterile tin or screw lids and place in a container with water to sterilize canned zucchini according to -Korean.
5. Sterilized in a water bath glass jars with canned food as follows: after boiling water in a 0.5 liter jar - 15 minutes; 0.7 liter cans - 20 minutes; 1.0 liters - 0.5 hours. It is better to select jars with canned food for sterilization of the same volume for the correct time of heat treatment.

Place sealed Korean-style canned zucchini in a “fur coat”, under regular lids turned upside down; under screw caps - without turning over, until cooled evenly. You can store such canned food at room temperature, but away from direct heat sources. All winter long, such a wonderful appetizer can be very useful at your table!

2. Homemade Korean pickled zucchini recipe

Opening a jar of something cooked in the winter in the summer vegetable salad, you prolong summer and prolong life by getting fiber and antioxidant support to your body, not to mention the fact that you add variety to the family menu through cold vegetable snacks. For lovers of spicy vegetable appetizers, Korean marinated zucchini will bring appetizing pleasure.

Ingredients:

• fresh zucchini - 4 medium-sized pieces;
• sweet peppers - 1 red, 1 yellow;
• fresh carrots - 3 roots;
• fresh garlic - 4 cloves;
• onion - 1 medium size;
• sesame oil - 1 tablespoon;
• soy sauce - 1 tablespoon;
• sesame seed - 2 teaspoons;
• acetic acid - 2 teaspoons;
• ground red pepper powder - 2 teaspoons;
• granulated sugar - 1 tablespoon;
• ground black pepper - to taste;
• table salt - to taste.

By homemade recipe Marinate zucchini “Korean style” as follows:

1. Wash the zucchini, drain, dry with a paper towel and cut into very thin slices. Place the zucchini mugs, with a little salt, in a suitable container so that, while under pressure for 2 hours, they can bleed out their juice. You can use a colander or a wire mesh blanching device.
2. Peel the onion, cut into thin half rings and fry in vegetable oil until light golden brown.
3. Grate the peeled fresh and washed dry carrots using a Korean carrot grater or, if you don’t have one, use a fine grater. Peeled, washed and dried from water, the sweet pepper is cut into strips.
4. Mix the desiccated zucchini with chopped vegetables, including chopped garlic, add all the remaining ingredients to the vegetable mass and mix everything evenly. Taste for salt and, if necessary, add table salt to your taste.

Let the Korean pickled zucchini steep in a cool place for at least 1 hour to serve as a spicy cold appetizer or as part of a complex side dish, for example, with potatoes in any form.

3. A simple recipe for Korean zucchini with vegetables

In combination with onions, fried in vegetable oil with sweet peppers and other vegetables with spices, zucchini as the basis of a spicy vegetable snack is very appetizing, diversifies the menu and decorates the meal.

Ingredients:

• fresh zucchini - 2 medium-sized pieces;
• fresh carrots - 2 medium-sized roots;
• onions - 2 pieces;
• sweet pepper - 1 piece;
• fresh garlic - 4 cloves;
• sesame seed - 3 tablespoons
• ground paprika - 3 teaspoons;
• granulated sugar - 30 grams;
• soy sauce - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• table vinegar - 50 milliliters;
• ground black pepper - 0.5 teaspoon;
• table salt - to taste.

By simple recipe Korean-style zucchini, marinated with vegetables, prepare as follows:

1. Wash selected young medium-sized zucchini and dry with a towel. Using a very sharp knife, first cut the zucchini lengthwise into two halves, then cut them crosswise into thin half-circles. If you have small zucchini, cut it into circles.
2. Salt the chopped zucchini and leave in a colander over a saucepan to drain the juice.
3. Grated for Korean carrots or on a large regular carrot, in the absence of a Korean one, grate peeled fresh carrots, put them in a bowl and add a little salt.
4. Peel the onions and bell peppers, removing the seeds; cut them into strips for frying together in vegetable oil. Stirring the vegetables, fry them until cooked on medium heat.
5. Place drained and squeezed chopped zucchini, chopped garlic, fried onions and sweet peppers into a suitable container with a lid, put sesame seeds, all the recipe herbs and spices, pour in soy sauce, vinegar, sprinkle with salt, sugar, black pepper and ground red paprika - everything stir until the mass is even.

Close the container with a lid or cling film and let the Korean-style zucchini, marinated with vegetables, stand in the refrigerator for several hours. Before serving, Korean-style zucchini, marinated with vegetables, place in a salad dish, garnish with fresh herbs and serve as a cold vegetable appetizer.

4. Korean boiled zucchini recipe

To create the cold appetizer “Korean Boiled Zucchini,” it’s not hard to guess, boiled zucchini is used, marinated together with other vegetables, soy sauce and vinegar in a cold place for several hours. This factor of their readiness time should be taken into account for serving of this dish to the table.

Ingredients:

• fresh and young zucchini - 3 medium-sized pieces;
• onions - 2 pieces;
• sweet red pepper - 3 pieces;
• fresh carrots - 3 roots;
• fresh garlic - 4 cloves;
• granulated sugar - 50 grams;
• vegetable oil - 0.5 cups;
• table vinegar - 0.5 cups;
• Korean seasoning - 1 tablespoon;
• ground black pepper - 1 tablespoon;
• table salt - 1 tablespoon.

Prepare boiled zucchini in Korean with vegetables as follows:

1. Wash the selected zucchini and cook whole in water without salt for 10 minutes from the moment of boiling. Then place the zucchini in a colander, allow excess moisture to drain and cut into thin slices, removing the ends of the vegetables, and cut into fairly thin slices.
2. Grate the peeled and washed carrots, previously dried with a paper towel, into thin strips on a Korean carrot grater. Press the peeled garlic through a garlic press.
3. Peel fresh onions, remove seeds from sweet red peppers and cut them into thin strips.
4. Combine all the vegetables in a suitable container, add the spices and spices specified in the recipe, mix everything evenly, cover with a lid or cling film and place in the refrigerator for one day.

The pickling process for this salad can be accelerated by leaving it to infuse at room temperature for seven hours. You can serve this salad as cold snack or as part of a side dish combined with potatoes.

When choosing zucchini, it is advisable to match them according to their ripeness period, that is, they must be young enough, and zucchini that has been stuck in the refrigerator should not be included in their composition.

It is better to choose sweet peppers for Korean zucchini that are fleshy and really sweet, with a bright aroma.

It is better to use deodorized vegetable oil so that there is no separate smell of unrefined vegetable oil, which not everyone may like. It is better to can Korean-style zucchini for 1 season, since canned food that has not matured can be simply dangerous for consumption.

Calories: Not specified
Cooking time: Not specified

When simple salads from fresh vegetables If you're already a little bored, you can add variety to the family menu by preparing a wonderful Asian appetizer. This is not only a very tasty, quite hot and spicy dish, but also a real vitamin bomb on your table. After all, the method of preparing snacks allows you to preserve everything as much as possible. useful material, which its ingredients are so rich in.
To prepare these Korean quick-cooking zucchini slices, you need to take young zucchini so that they are tender without seeds. If the zucchini is overripe, then you must remove the core and hard seeds, and use only the pulp for snacking. These are no less tasty.
For a special taste, mix blanched zucchini with carrots, garlic and finely chopped herbs (dill, parsley, basil, cilantro), chopped on a special grater. Chili pepper gives the dish a spicy note; it can be taken either fresh or in another form.
You can optionally add a special mixture of spices, which is usually used to season Asian snacks, or you can take paprika, coriander, and thyme separately. After seasoning the vegetables with oil and vinegar, leave them to marinate for an hour.

- zucchini (preferably young) – 1 pc.,
- carrots – 1 pc.,
- garlic – 2-3 cloves,
- chili pepper – 0.5 pods,
- greens (dill) – 1-2 branches,
- finely ground salt – 0.5 tsp,
- white sugar – 2 tsp,
- table vinegar (9% – 1 tbsp.,
- vegetable oil -2 tbsp.,
- ground pepper, spices - to taste.

Step by step recipe with photo:

We wash the zucchini fruits from contamination. If they are young, then you don’t have to peel them. Then we cut the fruits into thin circles (0.3-0.5 cm).




Place the chopped zucchini in boiling water and blanch for 5-7 minutes.




Next, transfer them to a colander so that the water drains and the fruits cool a little.




Finely chop the peeled garlic.
Finely chop the washed dill.
Finely chop the chili pepper too.

We clean the carrots and chop them on a special grater to make long shavings.




Mix zucchini with garlic, carrots and herbs.
Now add spices.
Sprinkle the snack with sugar and salt.
Now pour in the oil (odorless) and table vinegar. I advise you to prepare.




After mixing, put the appetizer in a container and put it in a cool place for an hour so that the vegetables are soaked in the marinade.






Bon appetit!