Our family is a big fan of various Korean dishes. Therefore, from different products, I try to make something in Korean. Today it's zucchini. Of these, we will prepare the most delicious salad for the winter, which is so simply called “Korean Zucchini”.
The taste of this homemade preparation does not differ from those salads that we buy in the market or in the supermarket. Try to prepare zucchini for the winter according to a recipe with step-by-step photos taken. And in winter, eaters will thankfully tell you that it is so yummy that you just lick your fingers.
How to cook zucchini in Korean for the winter
We need 1.5 kilograms of zucchini. Their size doesn't matter. If they are large, then peel off the peel and clean out the seeds.
If they are small and completely seedless, then nothing can be removed. We rub the zucchini on a grater for Korean carrots. This vegetable is very tender, so things will go quickly.
Carrots (600 grams) wash and clean. We also rub on a special grater. Add to zucchini.
Peel and cut white onions (250 grams) into thin half rings. Put the onion in a bowl with other vegetables.
Add to the mixture of vegetables 125 grams (1/2 cup) of 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, red hot ground pepper - on tip of a knife and 1 heaping teaspoon of dried garlic.
Let's talk about condiments.
The main seasoning in Korean salads is coriander. It is he who gives this unforgettable taste note.
Black pepper or a mixture is best taken freshly ground. To do this, you can use a coffee grinder or grind it in a special grinder.
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.
We 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, we lay out an incredibly fragrant salad in clean jars.
Cover with lids and put in a water bath for 30 minutes.
Jars must be placed in cold water, and the countdown should be made starting from the moment the water boils in the pan. After, we twist the jars with lids and cover them with a warm blanket. When the Korean-style zucchini has cooled down, it will be possible to remove them for winter storage.
From the amount of salad vegetables indicated in the recipe, exactly 2 cans of 700 milliliters and 1 half-liter jar come out.
Zucchini in Korean for the winter (6 recipes)!Zucchini for the winter in Korean
Each vegetable has its own time. The long-awaited "squash" time has come. 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 for the winter season: they pickle, preserve, prepare various salads from zucchini with the addition of various vegetables. Harvested zucchini for the winter in Korean have an original taste, a wonderful dish using herbs and spices. There are quite a few options for their preparation, each of which has its own "zest". But in any case, it should be noted that even a novice hostess can do this dish.
A few tips for preparing the right Korean-style zucchini salad for the winter. First of all, use only young and strong vegetables for cooking. It is not necessary to peel them, but they should be cut according to the recipe: circles or straws. Other vegetables present in this salad (bell peppers, carrots, onions and others), cut in the same way. It is convenient to use a grater for Korean carrots, which is why this salad got its name. Cooking zucchini for the winter in Korean, be sure to let them brew in the marinade, because only in this case the dish will be filled with that unique taste and aroma for which we love Korean dishes so much. In winter, these zucchini will come in handy on your table. Their wonderful spicy taste and spicy aroma will make any dish they serve with much more appetizing.
Zucchini for the winter in Korean
Ingredients:
2.5 kg of young zucchini,
500 g carrots
500 g onion
5 sweet peppers
150 g garlic
greens (parsley, celery, dill, cilantro) - to taste.
For marinade:
1 stack Sahara,
2 tbsp salt,
150 ml 9% vinegar,
spices for Korean carrots.
Cooking:
Grate zucchini and carrots on a grater for Korean carrots, cut onion and pepper into thin strips. Grind the herbs and garlic, combine with vegetables and pour over the previously prepared marinade. Mix the vegetables thoroughly and let them brew for 3 hours. When the vegetable mass is marinated, put it in jars along with the marinade and sterilize: 0.5 liter jar - 15 minutes, 1 liter jar - 30 minutes. Then roll up the lids and when your jars are cool, move them to storage.
Zucchini in Pyongyang
Ingredients:
2-3 medium sized zucchini
3-4 garlic cloves,
½ stack 6% vinegar,
red or black ground pepper, salt - to taste.
Cooking:
Grate zucchini on a grater for Korean carrots, salt, pepper to taste, pour vinegar and mix. Let the mass stand for 15-20 minutes. Chop the garlic and put on top of the zucchini. Pour the calcined vegetable oil over the zucchini, mix, arrange in sterilized jars and tightly close with screw caps. Store in a cold place.
Zucchini in Korean for the winter (recipe number 2)
Ingredients:
3 kg zucchini,
3 sweet peppers
100 g garlic
1 l 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.
Cooking:
Grate the zucchini on a grater for Korean carrots, cut the sweet pepper into strips and mix with zucchini. Add Krasnodar sauce and chili sauce, ground black pepper, vegetable oil, sugar and salt to the vegetables. Boil 15 minutes. Then add chopped garlic and vinegar and cook for another 5-7 minutes. Pour the hot mass into sterilized jars and roll up.
Korean marinated zucchini
Ingredients:
4 medium sized zucchini
3 carrots
1 onion
4 garlic cloves,
1 yellow and 1 red bell pepper
1 tbsp sesame oil,
1 tbsp soy sauce,
2 tsp sesame seeds,
1 tbsp Sahara,
½ stack vegetable oil,
2 tsp red ground pepper,
2 tsp 70% vinegar,
ground black pepper - to taste.
Cooking:
Wash the zucchini, cut into thin circles, lightly salt and put under pressure 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 the succulent from the zucchini k, mix with chopped garlic, pepper, onion and carrots. Mix the vegetable mixture well, add acetic acid and all other ingredients, mix again, add a little salt, arrange in sterilized jars and roll up.
Korean-style zucchini (recipe No. 3)
Ingredients:
1 kg zucchini,
3 bulbs
1 bunch dill,
2 cloves of garlic
1 tsp Sahara,
½ tsp salt,
50 ml vegetable oil,
1 tbsp 9% vinegar.
Cooking:
Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), onion into thin half rings. Place the vegetables in a saucepan, pour in vegetable oil, add sugar and salt. Place the saucepan over medium heat for 5 minutes. Zucchini and onion should become translucent. While they are cooking, chop the dill, cut the garlic into thin slices. As soon as the zucchini and onion become transparent, add dill and garlic to the pan, mix and leave on the stove for another 2-3 minutes. Then remove the pan from the heat, put the contents in jars, which are sterilized for 10 minutes, and then immediately roll up.
Korean-style zucchini (recipe No. 4)
Ingredients:
2-2.5 kg zucchini,
500 g Korean carrots,
500 g onion
2-3 garlic cloves,
salt and black ground pepper - to taste.
For marinade:
1 stack vegetable oil,
1 stack Sahara,
1 stack table vinegar,
2 tbsp salt.
Cooking:
Cut the zucchini into thin slices or grate for Korean carrots. 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 to a saucepan, pour over the marinade and let it brew for 3-4 hours in the refrigerator. Then spread the vegetable mass along with the marinade in 0.5 l 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 marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.
Cooking:
Grate zucchini and carrots on a Korean grater. Onion cut into half rings. For the marinade, combine vegetable oil, vinegar, sugar, pepper and coriander. Pour vegetables with this marinade, mix well and leave for 2 hours. Then put the salad in jars, tamp it well and sterilize 0.5 l of the jar for 15 minutes, roll it up, turn it over and leave it warm for a day. Then move the jars of salad to a cold place for storage.
Zucchini in Korean for the winter (method number 6)
Ingredients:
3 medium sized zucchini
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 stack water.
Cooking:
Wash the zucchini, cut the stalks, cut into medium-sized circles. Put them in an enamel container in which the zucchini will marinate. Peel and finely chop the ginger. Wash the chili pepper, cut, remove the seeds and cut into small pieces. Pour water and vinegar into a separate pan, add ginger, chili pepper, sugar, salt and mix. Bring the mixture to a boil and cook for 2 minutes. Remove from heat, pepper, stir and leave for 5 minutes. Pour hot marinade into the pot with zucchini, mix 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 cold place.
Agree, such zucchini for the winter in Korean will appeal not only to lovers of zucchini, but also to everyone who is a fan of spicy Korean salads.
Good luck preparing!Larisa Shuftaykina
I propose to prepare a simple preparation for the winter of zucchini and carrots in Korean. The recipe uses ready-made spicy seasoning for Korean carrots, but the ingredients do not contain onions and garlic. It turns out a juicy vegetable salad. It is delicious on its own or as a side dish.
I am preparing products for cooking zucchini with carrots in Korean for the winter.
To prepare this salad, you need to use small strong zucchini. I wash my zucchini, dry it with a towel, remove the stalks and inflorescences.
I grate zucchini for Korean salads.
My carrots, peel, also grate for Korean salads. I add grated carrots to a bowl with zucchini.
I add salt, sugar, sunflower oil, vinegar, seasoning for carrots in Korean to the vegetables in a bowl.
I mix the ingredients well.
I cover the bowl and leave it to brew for about 3 hours. Vegetables release a lot of juice.
I lay out the salad in sterilized jars (I got 4 half-liter jars).
I cover the salad with boiled metal lids. At the bottom of a large pot I lay a towel, I put jars on it. Carefully pour cold water into the pan up to the shoulders of the jars. After boiling water in a saucepan, I sterilize half-liter jars for 20 minutes.
I take out the jars from the pot of water, roll them up with metal lids.
I turn the jars over and wrap them until they cool completely.
I'm moving the workpiece to the cellar.
Zucchini with carrots in Korean for the winter are ready! Enjoy your meal!
Zucchini in Korean for the winter - 4 most delicious recipes
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 zucchini caviar, it's no coincidence that they are relatives.
Also, eggplants for the winter and bell pepper lecho are no less tasty.
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 on the 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 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. We prepare the salad without bell pepper, it simply was not at hand.
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-style zucchini is 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 simplest ingredients, we will prepare a very tasty dish quickly.
Ingredients:
- carrots - 500 gr.
- onion - 500 gr.
- hot green pepper - 1 pc.
- vegetable oil - 150 gr.
- vinegar 9% -1 tbsp.
- salt - 3 tbsp. l.
- sugar - 150 gr.
- ground coriander - 2 tbsp. l.
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.
We cut the green hot pepper into thin rings, do not remove the seeds.
We put everything in a large bowl.
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 for one dish. Choose the one that suits you best and cook super delicious Korean-style zucchini. It turns out delicious, very tasty!
The season of preparations continues, wait for new recipes of Korean cuisine.
Source: https://prostoi-recept.ru/kabachki-po-korejski-na-zimu.html
Korean zucchini for the winter without sterilization - the most delicious Korean zucchini recipes
Korean zucchini can be called one of the simplest and most original recipes for rolling zucchini for the winter. The preparation of zucchini gets a piquant taste, generously flavored with hot spices.
Such a salad will be an excellent addition to pasta and rice, improve the taste of meat and chicken, and its main advantage over classic zucchini caviar recipes is the ease of preparation - the dish does not require sterilization!
Zucchini for the winter in Korean - a simple recipe without sterilization
The recipe for cooking zucchini in Korean in this way is not static: the number of vegetables can be varied according to your desire and taste preferences, and a special grater will be a good helper for preparing this dish.
We will need:
- about 2 kg of zucchini;
- 500 g carrots;
- 300 g of onion;
- 600 g of sweet pepper;
- 100 g of garlic.
For refueling:
- 2.5 liters of water;
- half a glass of sunflower oil;
- 50 ml soy sauce;
- 20 g sesame seeds;
- a spoonful of red or cayenne pepper;
- a couple of tablespoons of coarse mustard;
- two spoons of sugar;
- salt to taste;
- 50 ml of vinegar.
How we cook:
- We clean the zucchini from the skin and seeds and three of them on a special grater.
The salad should be dense in consistency, therefore, even young zucchini should be peeled.
- We wash the sweet pepper well and remove the middle, put it horizontally and cut into thin long strips.
- We clean the carrots or wash them with an iron washcloth, rub it on a grater or cut it into thin strips. If available and desired, you can use the combine.
- The onion should be peeled, cut in half and put so that when cut it falls apart into strips on its own.
- Grind the garlic on a fine grater or process it with a garlic press.
- We put all the vegetables in a deep enameled container and begin to prepare the filling.
- Water must be boiled, reduce the heat and then add spices: first of all, you need to put sesame seeds, then mustard, salt and sugar. Stir and bring to a boil again.
- Now pour the remaining liquids into the marinade - soy sauce, vinegar and oil, mix it well.
- The turn of red pepper comes - the longer it boils, the bitterer and sharper the filling will be.
In order not to get a draconian snack, 1 minute of boiling is enough.
- Pour the marinade over the salad, mix and boil for 2 - 3 minutes, and then lay out the salad in clean jars!
Thanks to the spicy filling, the salad is perfectly stored and does not deteriorate even at room temperature.
Korean zucchini preparation for the winter with seasoning for Korean carrots
Korean zucchini can be made using the seasoning that we use to cook Korean carrots. This mixture of spices makes life much easier for lovers of spicy.
A ready-made set of seasonings has its own pungency and aroma, allowing you not to fool your head with the question of whether the winter zucchini twist will turn out delicious? This powder can be purchased at any store.
But it is better to try it in advance: bags from different manufacturers may vary in taste. The easiest and fastest salad can be prepared according to this recipe.
Products:
- 2 small zucchini;
- half a head of garlic;
- 2 or 3 large carrots;
- 4 tablespoons of vinegar;
- 1 teaspoon of salt and sugar;
- a quarter cup of vegetable oil;
- 20 g seasoning for Korean carrots.
- 1 liter of boiling water.
How we cook:
We wash and grate the zucchini - in the absence of a special one, you can make a smaller version of this salad, using the large side on the regular side for all products.
Grind the garlic with a knife and skillful hands or with a garlic press.
We send garlic to zucchini and pour vinegar. Fragrant apple can be replaced with the usual one, but you should not take grape - it does not go well with the taste of this salad.
We fill everything with seasoning for Korean carrots, mix and leave to infuse for an hour.
We cut clean carrots in the same way as zucchini - into strips.
We heat the oil in a saucepan and quickly fry the carrots over high heat - no more than 3 minutes.
Salt and sugar the carrots and, without cooling, transfer them to the zucchini.
Mixed - and sent to the refrigerator shelf! Two to three hours will be enough for the salad to infuse!
We lay out the workpiece in jars, slightly tamping and pour salted boiling water with two tablespoons of vinegar. The salad is ideal for meat, and thanks to the cooking technology, it turns out to be very rich in taste and colors!
Korean zucchini for the winter - the most delicious recipe
The recipe, in which the vegetables remain tender and juicy, requires the presence of special spices and delicious dressing. Greens are used as a flavor enhancer in this salad - the taste of the final product depends on its quality and quantity!
We will need the following products:
- 2 ripe large zucchini
- 1 large sweet pepper
- 3 carrots
- 5 - 6 garlic cloves,
- a bunch of greens - cilantro, parsley, dill,
- 1 onion
- a spoonful of salt;
- two spoons of sugar
- a spoonful of spice mixture in Korean,
- hot pepper to taste
- 5 st. spoons of apple or table vinegar,
- 120 ml vegetable oil,
- 0.5 liters of water.
How to cook:
In this salad, we will go away from the traditional straws, but the shape of the vegetables can be varied as desired. We chop the zucchini into large cubes or pieces, having previously cleared them of seeds and skin.
Grind the peeled carrots to a thin straw in a convenient way.
We cut the onion so that it breaks up into long thin sticks.
Remove the seeds from the bell pepper and cut it into quarter rings.
Rub the garlic on a fine grater.
We chop the greens as finely as possible. If you do not want to mess around, you can grind it with a blender along with garlic.
Mix all the vegetables well and start making the dressing.
In a container, mix salt, sugar and seasoning for carrots - take spicy or not very spicy at your discretion.
Add red pepper and vinegar, mix well.
Sunflower oil is the last ingredient. We add it to the dressing.
Now we need to mix the vegetables well, it is best to do it with our hands, everything will be well salted.
If you leave such a salad for 2 - 3 hours in the refrigerator, you can eat it raw, and if you arrange it in jars and tamp tightly, filling it with the released juice, you will get an excellent snack for the winter. Enjoy your meal!
Mustard is one of the favorite hot spices among Russian housewives, and mixing its taste with seasoning for Korean dishes will open up new facets of winter salad flavor for you! In addition, its properties make it possible to dispense with the sterilization of cans, which greatly simplifies life and speeds up the preparation of the workpiece.
What to take:
- 2 medium zucchini;
- 2 carrots;
- 300 g of onion;
- 3 cloves of garlic;
- parsley;
- 1 tablespoon of dry mustard and Korean spices;
- 100 grams of vegetable oil;
- 40 ml of vinegar;
- one tablespoon of sugar and salt.
Cooking:
- Peeled zucchini cut into thin half rings, no more than 3 mm in width.
- Grind carrots in the same way.
- Onions can be chopped finely, or you can make sticks out of it that look like straws.
- Grind the garlic in a garlic press or use a fine grater.
- Now you need to mix all the vegetables in a large container, adding all the dry ingredients to them: finely chopped greens, seasonings, salt and sugar.
Leave the container in the refrigerator for 2 hours - and the salad is already ready to eat!
- And for winter harvesting, we pour oil and vinegar into the mass and mix the vegetables well with our hands. After that, the salad can be laid out in small jars.
A little trick: if you are worried about the safety of preservation, but do not want to bother with sterilization, you can try making this salad in your own juice.
To do this, before rolling, a jar full of vegetables must be put in the microwave for 5-7 minutes at maximum power, immediately after that you need to roll up the jar.
This method will perfectly replace sterilization and save you from unnecessary worries!
I suggest you watch a video recipe for cooking Korean zucchini with tomatoes
Tasty and fragrant zucchini salads will be a great reminder of the hot summer, as well as a source of nutrients, because vegetables are practically not cooked! Experiment with flavors, bon appetit and until new recipes!
Source: https://chkola-gastronoma.ru/kabachki-na-zimu-po-korejski.html
Korean-style zucchini: an affordable snack and preparation for the winter + all the secrets of success
Korean-style pickled vegetables have stuck in my memory since childhood. I remember how one day my mother tried to make thin straws with a knife and poured carrots with sizzling butter and seasoning.
Today, the variety of kitchen helpers is amazing. Bright peppery notes have tightly entered our lives and won a large niche in blanks. Let's make Korean-style zucchini for the winter. The most delicious recipe will explain all the details step by step with a photo. Only 20 minutes to prepare and 3 hours to marinate. And a spicy snack on the table!
These easy-to-process vegetables can be prepared for the winter. Do not be afraid to do it the first time: the seaming is perfectly stored. Sterilization is very simple. For jars of 500 ml - no more than 20 minutes, and jars of 1 liter - up to 40 minutes of warming up.
In the recipe, the elementary composition captivates (zucchini, carrots, onions, garlic). Budget vegetables easily absorb the taste of seasonings and hold any shape well. In winter, these zucchini help out as an independent snack for the holiday or a full-fledged, but low-calorie side dish for meat and fish. They are also delicious to add to fresh cabbage or boiled potato salads.
After a step-by-step recipe, answers to frequently asked questions, incl. by seaming. How to diversify the composition of the salad. How to mix spices into seasoning for Korean carrots. How to sterilize jars.
How to cook zucchini in Korean
Main Ingredients:
- Zucchini - 2 kg
- Carrot - 500 g
- Onion - 250 g
- Garlic - 4-6 cloves (medium size)
- Parsley (optional) - 1 bunch
For marinade:
- Seasoning for Korean carrots - 2 teaspoons
- Sugar - ½ cup
- Salt - 1 tbsp. spoon with slide
- Vegetable oil (odorless) - ½ cup
- Vinegar (table, 9%) - 100 ml
Important details:
- 1 glass - 250 ml
- The weight of the ingredients is indicated in the purified and prepared form.
- We choose rock salt, coarse / medium grinding, without additives.
- Seasonings and acidity can be adjusted to suit you before marinating vegetables in the refrigerator. We have described the universal proportion - without excess acidity and sharpness.
- If you want to make Korean-style zucchini for the winter, the amount given will make 2 liters of blanks. It is more convenient to take jars of the same size, they are easier to sterilize in 1 approach.
How to cook.
Preparing vegetables.
The preparation can be made from any zucchini.
- Young ones are the tastiest choice and much easier to process. They do not need to be peeled from the skin and seeds, just wash well, wipe with a towel and cut off the tips.
- If we take old zucchini, then wash them and peel them. Cut in half or quarters lengthwise and remove all seeds.
We cut the zucchini into strips. Standard thin slices (as for Korean carrots) will turn out tender in the finished dish, without a bright crunch. Thick straws will be more crispy.
We often make thin straws. We advise you to lengthen this thread. To do this, when working with a grater, lay a piece of vegetable in length or obliquely to the blades and stretch only in one direction down, and not traditionally back and forth. We are fans of the manual vegetable cutter Berner. With this assistant, it takes no more than 5 minutes to grind 2 kilograms of zucchini.
Grind the peeled carrots in the same way - with a classic thin straw.
Three garlic on a fine grater. Finely chop the parsley with a knife. Fast and easy!
Onion cut into thin quarter rings. How to do this is shown in the photo below.
Combine vegetables in a large bowl. We mix.
Pickling.
In a separate bowl, combine the components of the marinade - sugar, spices, salt, vinegar and oil. Mix and add to vegetables.
Thoroughly mix the salad with a spicy dressing. Our task is to ensure that each piece of cut gets its portion of marinade.
We put it in the refrigerator to brew - for 3 hours.
Can be left overnight. Then in the morning you will get a maximum of juice and a full pickled salad. For overnight insistence, it is better to take one and a half times more vegetables and marinade. So you can treat your family to savory vegetable noodles for breakfast.
We close in banks for the winter
Put the pickled vegetable mass in jars - to the top, and simply cover with lids. You need 4 pcs. 500 ml or 2 cans in 1 liter. It is convenient to use the same volume. So it is easier not to get confused in the sterilization time and warm up the entire workpiece in 1 run.
Sterilize as usual. We put the jars of salad in a voluminous and rather high saucepan, on the bottom of which a thick cotton towel was laid. Fill the pan with water up to the very shoulders of the jars. Cold or warm water will do. You can’t hot it: there is a risk that the jar will burst from a temperature drop.
Heat the water to a boil and lower the heat to medium. We hold the pot with blanks at a slight boil of water for the right time:
- for jars of 500 ml - 20 minutes of sterilization;
- for cans of 1 liter - 30-40 minutes.
We take it out, screw the caps on, turn it over, twist it back and forth with an inclination to check if the liquid is leaking. Put upside down and let cool. We don't wrap up the tastiest salad to preserve the denser texture of the vegetables.
We store Korean-style zucchini for the winter in a moderately cool place. They stand well and live without flaws until spring ... If suddenly we forget that such charm is still left.
- Are there any other tasty options for the described composition of vegetables?
Yes. The most crispy and unusual is a salad with zucchini circles and thin slices of carrots. For our taste, only young zucchini without a hard skin and large seeds are suitable for such cutting. We cut them into circles up to 1 cm thick.
From carrots we plan thin plates with the help of a vegetable peeler.
See the photo below for what the prepared vegetables look like.
Helpful Hints: Stir comfortably with your hands. Just in case, wash your hands again after adding the marinade to the vegetables and go. The rest of the recipe is identical to the process above, including the sterilization time.
- What can be added to Korean zucchini for the winter?
The hit of additives is juicy and beautiful bell pepper. 3-4 pieces are enough for the quantity from our recipe. medium size. Green peppers look great, and red ones provide maximum sweetness to the finished salad.
Cut the pepper into thin strips across or lengthwise. Both options are pictured below.
How to sterilize jars and lids
For any method, wash jars and lids only with soda, without detergent and rinse well.
Each housewife has her own comfortable way to sterilize empty jars. We choose from three main ones according to the circumstances - in a slow cooker, in the oven or in a saucepan on the stove.
- Pour a glass of water into the slow cooker, put the grid on and turn on the "Steam cooking" mode - 10-12 minutes. We put the banks on the grid - upside down. We keep the containers for 10 minutes for a couple, remove, and let dry. We boil ordinary lids in the bowl itself, right during the sterilization of cans. Self-tightening lids are simply poured with boiling water in a separate clean bowl.
- In the oven, you can immediately process a large batch of dishes. We put the jars upside down without lids in a cold oven - on the wire rack in the middle position. We set the temperature to 120-130 degrees Celsius. From the moment of heating we detect 15 minutes. This time is sufficient for any container size. To get clean containers, open the oven smoothly, avoiding a sharp temperature drop. We put dry sterile jars on a clean towel.
- In a large boil/pot of water. We put a towel on the bottom and put the jars, preferably on their side, but you can also upside down. The water is warm or cold. Let it boil and keep on medium heat for up to 10 minutes. You can cover the pan with a suitable iron colander to put the dishes on it. So the upper tier is steam sterilized, and the containers below are boiled in water.
How to make your own seasoning
Easy peasy! All spices from the set for Korean carrots are sold separately in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind into powder:
- Coriander seeds - 1 teaspoon
- Black peppercorns - 1 teaspoon
- Dried garlic (possible in granules) - 1 teaspoon
- Chili pepper powder (if you like it spicy) - on the tip of a knife
Source: http://DietDo.ru/kabachki-po-korejski-na-zimu.html
Korean zucchini for the winter without sterilization: delicious recipes with carrots and seasoning
Today, not many people know about the benefits of zucchini, it is a dietary product with a low calorie content, but at the same time rich in vitamins B and C, as well as trace elements. This simple vegetable has long been loved, and canned zucchini can be seen in any pantry. How to harvest zucchini in Korean for the winter without sterilization you will find out below.
Zucchini for the winter: harvesting features
This vegetable is not subject to long-term storage, so many people try to cook zucchini spins according to different recipes.
You can cook a lot of this seemingly simple vegetable at first glance:
- Marinated zucchini are a hit, which perfectly replace cucumbers, they are used to make pickle and even Tartar sauce.
- Zucchini can be pickled according to "cucumber technology" and roll it into cans or barrels. This is a wonderful snack, with a characteristic and beloved crunch.
- Zucchini caviar - a delicious preparation, which children eat simply with spoons. Due to the rich composition of vegetables, and in some recipes even fruits, this preparation has many unique tastes.
- Zucchini can be the basis for a delicious and original jam. For lovers of sweets and some new tastes, you can experiment and make a couple of jars of such jam with citrus, berry and fruit additives.
- Zucchini adjika with a special taste: quite sharp and garlicky, but at the same time tender and refined.
- Zucchini salads are an equally popular twist option. There are a huge number of cooking variations: with rice, with carrots and onions.
Korean-style zucchini for the winter is a popular spicy snack on the tables.
The main feature of zucchini preservation is preliminary heat treatment. Otherwise, cooking zucchini in Korean will not work.
During the heat treatment of vegetables, the amount of vitamins and useful elements decreases, so you can reduce this harm and prepare a spin by sterilizing zucchini directly in a glass jar.
The method of closed sterilization and the use of natural preservatives allow you to save the maximum usefulness for the body, while the taste remains at a high level, and the durability of the seamings increases.
So, let's look at a couple of simple recipes.
A step-by-step recipe for Korean-style zucchini for the winter without sterilization
This savory and slightly spicy salad will instantly become your favorite among preserves, and this appetizer is quite simple to prepare.
Prescription information:
- Vegetables must first be thoroughly washed.
- For this recipe, it is better to take young zucchini.
- This recipe uses a marinade to keep the vegetables soft and tender.
| Ingredients | Cooking method |
To prepare the marinade:
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-recipe: Korean marinated zucchini for the winter
Zucchini for the winter in Korean - a simple recipe without sterilization
Fans of "burning" dishes will like the following recipe.
| Ingredients | Cooking method |
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A quick way to make a couple of jars of delicious salad:
This Korean-style carrot seasoning-free recipe is easy to make yourself:
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Korean spicy zucchini salad
Korean-style zucchini for the winter - a delicious recipe
An incomparable snack is prepared as follows.
-recipe: Korean zucchini salad
Variations of zucchini recipes in Korean for the winter
Any housewife seeks to diversify winter preparations with various recipes. We offer several variations of Korean-style zucchini recipes for the winter.
Korean zucchini without onions
Many do not tolerate onions in any form; there is a separate recipe for them.
Korean-style zucchini without onions with spaghetti garnish
Korean zucchini without carrots
Zucchini takes pride of place in this recipe.
Recipe for winter preparation of Korean-style zucchini with tomatoes
This wonderful vegetable appetizer will appeal to those who do not like spicy dishes, because it has a special spicy and slightly sweet taste.
| Ingredients | Cooking method |
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-recipe: Korean zucchini with tomatoes
Recipe for winter preparation of zucchini in Korean style with mustard
Mustard will help to give a piquant zest and an unusual taste to Korean-style zucchini.
| Ingredients | Cooking method |
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Secrets of harvesting zucchini for the winter
Preserving zucchini does not take much time from housewives, it is done quickly and does not require special culinary skills. To this end it is better to pick young fruits, they have a thin and soft peel, which is not felt in conservation. If you are preparing a salad of middle-aged zucchini, then it is better to peel the skin and remove the seeds.
There are no special secrets in the recipe for squash twists; this vegetable is canned with anything.
Best of all, its taste is emphasized by:
And garlic, paprika and other spices give a special aroma and taste. Depending on your taste preferences, any recipe can be changed.
Heh from zucchini for the winter
The popular Korean-style salad turns out to be the most tender, because all the pieces of vegetables collapse in a fragrant and spicy marinade. The dish is so appetizing that it will not leave anyone indifferent.
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Conclusion
Use proven recipes, following step-by-step instructions, and you will enjoy a healthy dish in winter, delighting households and guests with an excellent snack. Bon appetit everyone!
Korean zucchini is a quick way to prepare a delicious and savory 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:
- We wash the zucchini and carrots and grind them on a Korean grater to form thin strips.
- Remove the cap from the pepper, remove the seeds and cut it into slices.
- We mix the prepared vegetables together, season with spices and crushed garlic, leave for five hours in the refrigerator.
- Separately, we combine oil, vinegar, salt and sugar and pour vegetables with this mixture, while mixing thoroughly.
- We leave it for a few more hours, after which we distribute it among sterilized jars and roll it up.
Fast Food Recipe
A quick-cooking recipe consists of almost the same ingredients, but at the same time vegetables do not need to be marinated 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:
- Zucchini are chopped in any convenient way, poured with water and simmered over low heat for 10 minutes for softness.
- Cut the carrots and peppers into slices, chop the onion, herbs and garlic into small pieces.
- Remove the zucchini from the heat, drain the water and let the vegetables cool.
- We mix the prepared vegetables with each other and pour the marinade from oil, salt, sugar and spices, such as black and red pepper.
- 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:
- 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 of the indicated amount of turmeric to them, mix.
- Send the onion, cut into cubes and pepper into thin slices, there.
- Combine vinegar, water, sugar, the remaining turmeric, bring this mixture to a boil and pour over the vegetables.
- 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;
- a clove of garlic;
- teaspoon of salt;
- a spoonful of seasoning for carrots in Korean.
Cooking process:
- Peel, wash and chop the carrots with a special Korean grater.
- Add to it half the indicated amount of sugar, a little salt and seasoning.
- Cut the zucchini into circles, put them on the carrots, mix, pour vinegar on top, sprinkle with the remaining sugar and crushed garlic.
- Heat the oil, but do not let it boil and pour over the vegetables.
- 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 is a quick way to prepare a delicious and spicy snack. 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:
- 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, 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:
- 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.
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:
- 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.
- We turn the onion and pepper into rings, add to the zucchini with carrots. Optionally, sprinkle with chopped herbs.
- Combine crushed garlic with vinegar, oil, ground pepper, salt and sugar.
- With what happened, completely cover the vegetables and put in the refrigerator for at least 30 minutes.
