Korean zucchini from Olga Nikitina. Fast Food Korean Zucchini - Best Spicy Snack Recipes

02.11.2019

What a miracle this zucchini is a versatile vegetable! What cannot be prepared from it: from spicy vegetable snacks to jam with oranges. As with almost all vegetables, zucchini is an antioxidant and a source of fiber with a vitamin and mineral active. A variety of zucchini dishes can be included as in the menu healthy food, for example, in the fight against excess weight; and on the menu of amateurs hot snacks... Interest in the most varied recipes cooking zucchini and harvesting for future use is increasing, as is the emergence of more and more new ways of using them for food.

Now we will introduce you to several recipes. korean food, which will interest lovers of spicy food. Today he will cook 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, including carrots, and the main component is red pepper, which gives the dish with zucchini a bright red color, pungency and a special peppery aroma.

What does it take to make Korean zucchini?

First of all, you should choose high-quality zucchini, always young and firm. If the squash is young and firm, there is no need to peel it off. It will take fresh herbs, fresh carrots, fresh onions and spices, which can be bought in the grocery in packaged form - they are called: "Seasoning for carrots in Korean".

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

1. Recipe "Korean style zucchini" for preservation for the winter

It will take very little effort and expense to purchase zucchini and other related vegetables to extend the summer by corking delicious and healthy canned vegetables with zucchini for future use. Cooked and preserved as canned Korean zucchini as cold vegetable snack suitable for anyone meat dish and will delight guests and households with a unique and appetizing taste.

Ingredients:

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

For the marinade:

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

You need to preserve "Korean Zucchini" for the winter like this:

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

Place the sealed canned zucchini in Korean in a "fur coat", under the usual lids turned upside down; under screw caps - do not turn it over, until it cools down evenly. You can store such canned food even when room temperature but away from direct heat sources. All winter long, such a wonderful snack can come in very handy to your table!

2. Homemade Korean style marinated zucchini

Opening a jar in winter in summer cooked vegetable salad you are lengthening summer and lengthening life by getting fiber and antioxidant support for your body, not to mention adding variety to family menu... For lovers of spicy vegetable snacks, marinated marinated squash in Korean will give an appetizing pleasure.

Ingredients:

fresh zucchini - 4 pieces of medium size;
sweet peppers - 1 red, 1 yellow;
fresh carrots - 3 roots;
fresh garlic - 4 cloves;
onions - 1 piece of 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 home recipe Marinate the "Korean style" zucchini like this:

Wash the zucchini, drain off the water, pat dry with a paper towel and cut into very thin circles. Put the mugs of zucchini, slightly salting, in a suitable container so that, being under pressure for 2 hours, they can drain out of juice. You can use a colander or wire mesh blancher.
Peel the onions, cut into thin half rings and fry until light golden in vegetable oil.
Grate peeled fresh and washed dry carrots on a grater for carrots in Korean or, if there is none, on a fine grater. Sweet peppers, peeled from seeds, washed and dried from water, are cut into strips.
Mix the dehydrated zucchini with chopped vegetables, including chopped garlic, add all the remaining ingredients to the vegetable mass and mix everything evenly. Taste with salt and, if necessary, add table salt to your liking.

Let the Korean-style marinated zucchini steep in a cool place for at least 1 hour to serve as a hot cold snack or as part of complex side dish, for example, with potatoes in any form.

3. A simple recipe for Korean zucchini with vegetables

In combination with onions, sweet pepper fried in vegetable oil and other vegetables with zucchini spices as the basis of a savory vegetable snack are very appetizing, diversify the menu and decorate the meal.

Ingredients:

fresh zucchini - 2 pieces of medium size;
fresh carrots - 2 roots of medium size;
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 zucchini marinated with vegetables, cook like this:

Wash selected young small zucchini and dry with a towel. With a very sharp knife, first cut the zucchini lengthwise into two halves, then cut them across into thin semicircles. If the zucchini is small, then cut into circles.
Salt the chopped zucchini and leave in a colander over a saucepan to drain the juice.
On a grater for korean carrots or on a large regular, for lack of Korean, rub peeled fresh carrots, put them in a bowl and salt a little.
Peel the onions and bell peppers, removing the seeds from it; cut them into strips for joint frying in vegetable oil. Stirring vegetables, fry them until cooked on medium heat.
In a suitable container with a lid, put the drained and squeezed chopped zucchini, chopped garlic, fried onions and bell peppers, put sesame seeds, all recipe spices and spices, pour in soy sauce, vinegar, sprinkle with salt, sugar, black pepper and ground red paprika - mix everything until smooth.

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, put in a salad dish, garnish with fresh herbs and serve as a cold vegetable appetizer.

4. Recipe for boiled zucchini in Korean

In the creation of a cold appetizer "Boiled Korean Zucchini", it is easy to guess, boiled zucchini are 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 filing of this dish to the table.

Ingredients:

fresh and young zucchini - 3 pieces of medium size;
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.

Cook boiled zucchini in Korean with vegetables like this:

Wash selected courgettes and boil whole in water without salt for 10 minutes from the moment of boiling. Then place the zucchini in a colander, drain off excess moisture and thin slices, remove the tips of the vegetables, cut into thin enough slices.
Grate the peeled and washed carrots, previously drained with a paper towel, with thin strips on a Korean carrot grater. Squeeze the peeled garlic through a garlic press.
Peel fresh onions, free sweet red peppers from seeds and cut them into thin strips too.
Combine all vegetables in a suitable container, add the spices and herbs indicated in the recipe, mix everything evenly, cover with a lid or cling film and place in the refrigerator for one day.

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

When choosing zucchini, it is advisable to combine them in terms of ripeness, that is, they must be young enough, and zucchini that has lingered in the refrigerator should not be included in their composition.

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

It is better to use deodorized vegetable oil so that you do not feel the separate smell of unrefined vegetable oil, which not everyone may like. It is better to preserve Korean-style zucchini for 1 season, since overstocking canned food can be simply dangerous for consumption.

Korean zucchini fast food Lovers of spicy snacks will surely please. They are tasty and aromatic, go well with fatty foods, and especially meat. In addition to zucchini, carrots, bell peppers and herbs are often used in such dishes.

How to cook Korean zucchini?

Instant Korean zucchini is a simple recipe for everyone. And to make everything work out quickly, tasty and without hassle, the recommendations on the choice of the initial product and the preparation itself, presented below, will help.

It is better to choose young zucchini with unripe seeds.
If the skin is thin, then it may not be cut off. If not, then it is better to clean the product.
The thinner the zucchini is cut, the sooner they will marinate.

Instant Korean zucchini in slices with the addition of carrots can be either very spicy or moderate. You can adjust the pungency yourself by adding more or less chili. To make the marinating process go faster, oppression can be placed on the zucchini.

Ingredients:

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

Preparation

Zucchini are cut into 3 mm thick circles.
They are immersed in boiling water for 3 minutes and discarded in a colander.
Peeled carrots are passed through a Korean vegetable grater.
Mix the zucchini with carrots, add garlic, chopped chili and chopped dill.
All this is salted, sugar is added, vinegar and oil are added and kneaded.
Quick-cooking Korean-style zucchini with carrots is removed 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 pepper. The seasoning can be spicy or mild, depending on the desired pungency.

Ingredients:

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

Preparation

Zucchini and carrots are grated.
Chop the onion and pepper into strips.
Sprinkle vegetables with spices, pour in vinegar, oil, salt and sugar.
All this is stirred, covered with foil and put in the cold for 40 minutes.

An excellent Korean-style zucchini appetizer from this recipe will be in place at any feast, because this is a great 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

Zucchini is cut into thin strips.
Finely chop the garlic and dill.
Mix oil with vinegar, sugar, salt, dill and garlic.
The resulting mixture is sent to zucchini and kneaded.
A load is placed on top and left in the cold for half an hour.
After that, Korean-style marinated zucchini can be served.

Heh from zucchini in Korean

Young zucchini in Korean in the form of he is an unusually tasty and aromatic salad. Due to the fact that the zucchini was previously doused with boiling water, they turn out to be soft, but at the same time all the vitamins are preserved. If you want to get a spicy dish, then you should add hot peppers... If, on the contrary, you need a more delicate delicacy, then you can not put pepper at all.

Ingredients:

zucchini - 1 kg;
carrots - 2 pcs.;
red bell pepper - 1 pc.;
oil - 150 ml;
salt, sugar, vinegar - 1 tsp;
garlic - 4 teeth;
onion - 1 pc.;
greens, chili peppers.

Preparation

The zucchini are cut into thin rings and poured over with boiling water.
After 3 minutes, the water is drained.
Carrots are chopped on a Korean vegetable grater and added to zucchini.
Onions and peppers, chopped into thin half rings, are also sent there.
Add herbs and stir.
Vinegar, pepper, salt, sugar, oil and garlic are mixed separately.
The resulting mixture is poured into vegetables, kneaded and removed in the cold.
In half an hour, the instant Korean zucchini with pepper and onion will be ready.

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

Ingredients:

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

Preparation

Zucchini is cut into thin slices.
Chopped dill and spices are added.
For the sauce, mix oil, vinegar, honey, soy sauce and chopped garlic.
Pour zucchini with them and after 2 hours, instant Korean zucchini will be ready.

Korean zucchini, the recipe for which is presented below, is a spicy dish that will definitely appeal to lovers of savory dishes. It is good because it cooks very quickly, and then eats just as quickly. If you want the appetizer to come out fieryly spicy, you can also add the chili pepper directly with the grains.

Ingredients:

young zucchini - 3 pcs.;
butter, table vinegar- 100 ml each;
garlic - 1 head;
salt, sugar, pepper, paprika;
seasoning for carrots in Korean spicy.

Preparation

Zucchini is cut into thin slices and spread on a dish in layers, each layer sprinkled with salt and spices.
Pour all this with oil with a bite, add chopped garlic, stir and remove the instant Korean zucchini in the cold for half an hour.

Korean zucchini for the winter - recipe

Various Korean salads you can feast on not only in the summer. Korean zucchini for the winter is an excellent preparation, which is also prepared very simply and quickly. When laying out the mass in 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 for the winter with Korean carrot seasoning

The Korean-style carrot seasoning gives this appetizer its characteristic flavor, I recommend cooking. Moreover, such an appetizer is not difficult to prepare.

We need:

zucchini - 2.5 kg (net weight without skin and seeds)
carrots - 1 kg
onions - 1/2 kg
bell pepper - 1/2 kg
garlic - 200 gr.
vegetable oil - 1 glass
vinegar 9% - 150 ml
salt - 2 tbsp. l.
sugar - 3/4 cup (210 gr.)

In fact, you can cut all the vegetables at your discretion, albeit with asterisks. And this applies to any preparation, because the most important thing is that it is tasty. Let's walk through the recipe step by step.

Remove the skin from the zucchini and remove the seeds (if the zucchini is more mature). With young zucchini, everything is easier - you just need to remove the skin. Cut the zucchini into slices.

If you want to make crispy courgettes, don't cut them too thin. Each circle must be at least 1 cm thick.

2. Bell peppers can be cut into strips, onion half rings. The carrots can be grated on a special Korean carrot grater or in thin plates using a peeler.

3. Put all vegetables in a deep bowl. Pass the garlic through a press and add to the rest of the vegetables.

4. Pour in vinegar, add salt and sugar and seasoning for Korean carrots.

If you don't have a ready-made Korean carrot seasoning, no problem. Just add ground red pepper and coriander to the salad

5. Heat the vegetable oil and pour the salad with hot oil. Mix well, if you can handle it with a spoon, great. For me, when there are a lot of vegetables and they are cut into larger pieces, it is more convenient to stir with my hands. And at the same time, you can knead the vegetables a little to make them softer and juicier.

6. Now you need to give time to this salad to marinate. Cover the dish with salad with a clean towel and leave at room temperature for 3 hours. During this time, the vegetables will secrete juice, marinate and absorb the aroma of the seasonings.

7. Mix the salad well and put it in clean washed jars. We put jars of salad in a saucepan with warm water... Bring the water to a boil and sterilize the jars for 15-30 minutes, depending on their volume. Boil the lids separately. I sometimes boil the lids in the same water as the jars, I just take them off for 10 minutes from the blanks.

8. Roll up the Korean salad with lids, turn the cans over and cover with something warm.

Korean zucchini for the winter - the most delicious recipe

Well, just a very tasty and simple recipe for zucchini for the winter. I want to tell you that all these recipes can be prepared for dinner as well, in this case I recommend simply not adding vinegar.

We need:

zucchini - 2 pcs.
carrots - 2 pcs.
onion - 1 pc.
garlic - 5-6 cloves
bell pepper - 1 - 2 pcs.
vegetable oil - 100 ml
vinegar 9% - 5 tbsp. l.
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
seasoning for carrots in Korean - 20 gr.
ground red hot pepper - a pinch

We try to grate the carrots for this salad for the Korean carrots. It turns out the ideal length and thickness of carrots. But if there is no such grater, it doesn't matter - just grate it on a coarse grater.

2. Cut the zucchini as you prefer or prettier. I cut it into long pieces.

3. Bell peppers look nice when cut into strips. The onion can be cut into half rings. Pass the garlic through a press or grate it. Place all vegetables in a deep bowl.

4. Prepare the salad dressing. In a separate bowl, mix salt, sugar, Korean carrot seasoning and red pepper. Add vegetable oil and vinegar.

Korean-style zucchini salad will get original taste if you add lightly roasted sesame seeds to it

5. Stir the dressing and fill our salad with it. Mix the vegetables well.

6. The salad must be marinated for at least 3 hours. Cover the dishes with a clean towel and leave them at room temperature. During this time, it is advisable to stir the salad a couple of times so that the vegetables "make friends" with each other.

7. Put the prepared salad in clean jars and sterilize in a saucepan with boiling water. We roll up the boiled lids.

Zucchini in Korean "lick your fingers" - a recipe for the winter with a photo

See how beautiful a Korean zucchini salad looks, where vegetables are thinly sliced on a Korean carrot grater.

Korean zucchini for the winter without bell pepper - the most delicious recipe

This recipe is interesting for its composition. It would seem that the same Korean-style zucchini salad, but cilantro gives it a special taste, green onions and soy sauce.

We need:

zucchini - 3 pcs.
carrots - 1 pc.
tomatoes - 6-8 pcs. (medium-sized)
onion - 1 pc.
garlic - 2 cloves
chili pepper - 1 pc.
fresh cilantro - bunch (20 gr.)
green onions - a bunch (30 gr.)
soy sauce - 3 tbsp l.
vinegar - 5 tbsp. l.
vegetable oil - 100 ml
salt - 2 tsp
ground black pepper - a pinch

At the zucchini, cut off the ends on both sides. If the zucchini is young, then leave the skin, and if it is already "old", then peel the skin. First, cut the courgette in half lengthwise, and then cut it across into slices 3-5 mm thick. We put the zucchini in a deep bowl, salt, sparing no salt, and leave for 15 minutes. After the zucchini wedge, rinse with cold running water.

To make the zucchini in the salad elastic and crispy, be sure to squeeze them slightly after rinsing.

2. Cut the carrots into circles across and slightly obliquely, 2-3 mm thick. Then we cut each circle in half. Cut the tomatoes into 4 pieces. Cut the onion into half rings 3 mm thick.

3. Cut the fresh green onion into a length of about 5 cm. The thick bottom part with the young onion can be cut in half. Chop fresh cilantro at random.

4. Cut the garlic into small slices, hot pepper into thin strips. If you want to get a sharper salad, then leave the seeds of hot pepper, and if you like a softer taste, then it is better to remove the seeds, since it is in them that the sharpness is most.

5. Preheat a frying pan, pour in some vegetable oil and fry onions, carrots and tomatoes in it. Fry, stirring constantly, for 2-3 minutes.

6. Add the fried vegetables to the zucchini, put green onions, cilantro, hot peppers and garlic in the same place. Pour in soy sauce, vinegar and sprinkle with black pepper. We heat the vegetable oil and pour the vegetables with hot oil. Leave the salad to marinate for 3 - 4 hours. Mix the vegetables several times during this time.

7. Mix the salad well, put it in jars and sterilize for 15-20 minutes. Then we roll up the metal lids.

Delicious Korean-style zucchini salad

This delicious salad from zucchini for lovers spicy dishes... The vegetables are nicely cut into strips using a Korean carrot grater.

So, we considered another option for harvesting from zucchini. Our pantry stocks are replenished with various tasty treats. We prepare vegetables collected from our summer cottages or bought on the market for the winter. Well, in winter, all that remains is to taste and enjoy the result of your work.