Instant Korean zucchini. Korean zucchini for the winter without sterilization - the most delicious recipes for Korean zucchini Quick Korean zucchini with seasoning for Korean carrots

In this article we offer delicious recipes for cooking zucchini in Korean.

Zucchini is a fairly popular vegetable that housewives use to prepare various dishes. The main advantage of zucchini is that it contains a large amount of vitamins and useful components, plus a low percentage of calories. As a result, zucchini is considered an indispensable dietary and medicinal product, since a large number of amazing dishes can be prepared from this vegetable. But even those people who do not adhere to a diet and simply love to eat something tasty every day can find a sea of recipes containing zucchini.

For example, if you are a fan of spicy food, you should definitely try making Korean zucchini. When preparing Korean dishes, you will have to use spices, such as red pepper. Thanks to it, many Korean dishes acquire a spicy taste and a reddish tint. You will also have to use other seasonings, spices, and herbs during cooking. Choose them yourself, taking into account your own tastes.

How to cook hot zucchini in Korean strips: a delicious quick-cooking recipe to eat right away

If you decide to cook such zucchini for the first time, then you will probably be surprised by it. After all, the dish is prepared quickly and easily. Choose the thickness of vegetables at your discretion. You can grate it on an ordinary grater, or you can use a special grater. Thanks to it, the vegetables will turn out long and beautiful.

You can prepare this recipe for the winter by placing the salad in jars, closing the lids and sterilizing for about half an hour. For the salad, stock up on:

Zucchini – 500 g
Carrots – 200 g
Garlic – 2 teeth.
Vegetable oil – 2 tbsp.
Sugar – 1.5 tbsp.
Salt – 1 tsp.
Seasoning for Korean carrots – 1 tsp.
Vinegar 9% - 2 tbsp.

Cooking process:

Grate the zucchini. If the zucchini has a loose core and hard seeds, be sure to remove them.
Grate the carrots. Peel the onion. Wash and cut into half rings. Grate the garlic also on a special grater.
Dress the salad, add spices and other ingredients.
Stir the snack and compact it. Place into separate containers and store in a cool place.
After 3 hours you can try the salad.

How to cook Korean zucchini slices with honey and soy sauce: a delicious instant recipe to eat right away

Zucchini is an inexpensive and accessible vegetable. They produce dishes that are particularly piquant, refined and unique. You can prepare the following recipe quickly, using a minimum of ingredients. For the dish you should take:

Zucchini – 2 pcs.
Seasonings (coriander, ground hot pepper, herbs)
Vegetable oil – 70 ml
Honey – 1 tbsp.
Vinegar – 1 tbsp.
Soy sauce - to taste
Garlic – 1 pc.

Cooking process:

Cut the zucchini into slices. Add seasonings and herbs to them.
Prepare the sauce from the remaining ingredients.
Stir the sauce and add to the zucchini.
After a couple of hours, serve.

How to cook Korean zucchini slices with carrots with seasoning: a delicious quick recipe to eat right away

Of course, there are plenty of quick recipes for spicy zucchini. And you can easily choose your own recipe. Many of them add classic Korean spice sets. But you can choose your own set, taking into account your tastes.

In recipes, it is better to use young zucchini or zucchini. But, if you only have mature vegetables, just cut off the hard skin and remove the seeds.

The ingredients for the following recipe make approximately 6 servings. You will spend about 20 minutes preparing.

Stock up:

Zucchini – 2 pcs.
Bell pepper – 1 pc.
Vinegar 9% - 1 tbsp.
Currant leaves – 4 pcs.
Vegetable oil – 1\2 tbsp.
Greenery.
Carrots – 2 pcs.
Seasoning for Korean dishes - 1 pack.

Cooking process:

Cut the peppers and zucchini into slices, grate the carrots. Finely chop the herbs and garlic.
Place the vegetables in a bowl, add spices, vinegar and oil. Also add currant leaves.
Marinate the salad for about 30 minutes.

How to cook Korean zucchini with eggplant slices: a delicious quick recipe to eat right away

The recipe is simple and very tasty. You won't be able to find this on the Internet. We hope you can see the bright and colorful colors present in this snack. For her, stock up on:

Zucchini – 2 pcs.
Eggplants – 2 pcs.
Korean style carrots
Greenery
Tomatoes – 2 pcs.
Lettuce leaves

Cooking process:

Wash the eggplants and zucchini, cut into long slices. Add salt and leave to marinate for 15 minutes. Fry the vegetables.
Finely chop the greens and add to the carrots.
Place the fried vegetable slices on a flat plate and place the filling on the edge. Roll into a log and secure with a toothpick. Garnish with salad.

How to make a Korean appetizer from zucchini cubes in instant cooking: a delicious recipe to eat right away

To ensure that your dish turns out delicious, choose only high-quality vegetables so that they are young and elastic. You don't have to remove the skin from these zucchini. For the recipe, stock up on:

Young zucchini – 3 pcs.
Carrots – 3 pcs.
Garlic – 1 pc.
Red pepper – 1 pc.
Vinegar – 1\2 tbsp.
Vegetable oil – 1\2 tbsp.
Sugar – 50 g
Seasoning for Korean carrots

Cooking process:

Boil the zucchini for about 10 minutes. Cut into cubes. Grate the carrots, chop the garlic, chop the pepper.
Combine the ingredients, add vinegar, spices, oil, vinegar.
Place the finished snack in a cool place to steep for about 7 hours.

How to make Korean-style zucchini salad with instant rings: a delicious recipe to eat right away

Quickly cooked spicy zucchini always surprises with its taste. In this recipe you will need several types of vegetables, namely:

Zucchini – 2 pcs.
Bell pepper – 1 pc.
Carrot – 1 pc.
Garlic – 2 teeth.
Onion – 1 pc.
Sesame – 1 tsp.
Soy sauce – 1 tsp.
Acetic acid – 1 tsp
Vegetable oil – 1\2 tbsp.
Sugar – 1 tsp.
Hot pepper – 1 tsp.
Seasonings

Cooking process:

Cut the zucchini into rings, salt and pepper, add granulated sugar. Leave for 2 hours to marinate (preferably under pressure).
Grate the carrots, cut the onion into half rings and fry it. Cut the pepper into strips. Chop the garlic.
After the zucchini gives juice, remove it and add to the rest of the vegetables.
You can add a little salt to the snack.

After a couple of hours, serve the dish. Bon appetit!

Video: Pickled zucchini. Quick marinating option

Description

Heh from zucchini is a very simple, incredibly tasty and divinely aromatic Korean salad. It can be described in two words: simple and delicious!

The salad prepared according to this recipe can even be preserved. However, when preparing zucchini heh for the winter, you will not need to spend the whole day in the kitchen, constantly frying vegetables, since to prepare such a Korean salad, you only need to cut the vegetables, mix them with the marinade and put them in jars. And you can carry a delicious zucchini salad from your pantry all winter.

Korean-style zucchini hye turns out to be very tender, because each piece of zucchini is coated in a marinade of vegetable oil and many spices. And the subtle aroma of garlic makes the salad so appetizing that you want to eat it alone, without sharing it with anyone.

Everyone has long known that during heat treatment, vegetables lose most of their beneficial properties. However, the same cannot be said about zucchini heh! The vegetables that make up this salad retain all their vitamins and minerals because they are not affected by temperature. The zucchini will only be slightly pickled by adding a small amount of vinegar, so this Korean salad can safely be called a “storehouse of vitamins”!

Well, let's get into the kitchen and turn mountains of zucchini into divinely delicious heh! But our step-by-step recipe will tell you how to prepare a fragrant and spicy culinary masterpiece in Korean. In order not to miss a single nuance, each stage of preparation is accompanied by a photo.

Ingredients

(1 kg)
(1-2 pcs.)
(1 piece red)
(1 piece)
(3-4 cloves)
(100-150 g)
(1 pinch)
(1 pinch)
(1 tsp)
(1 tsp)
(1 tsp)
(to taste)
(to taste)

Cooking steps

Rinse the zucchini thoroughly and cut into thin rings. Place the zucchini in a deep container and pour boiling water over it. Leave them for a few minutes.

After 2-3 minutes, drain the water and place the zucchini in a colander.

When excess moisture has completely drained, return the zucchini to the container. Peel and rinse the carrots. Grind it using a shredder designed for Korean carrots, or cut it into thin strips. Send the chopped carrots to the zucchini. Peel the onions and cut into thin half rings. Cut the stem off the bell pepper and remove all the seeds. Wash the pepper thoroughly and cut it into half rings or elongated strips. Transfer the chopped vegetables to the container with the zucchini and carrots. Finely chop the fresh herbs and add to the rest of the vegetables.

Now let’s prepare the marinade for the zucchini heh. Peel the garlic and finely chop it or pass it through a press. In a separate container, mix table vinegar, dried chopped cilantro, Lotus seasoning, red hot pepper, rock salt, granulated sugar and chopped garlic. Mix all the spices thoroughly and add to the vegetables.

Pour in vegetable oil.

Mix all the vegetables and spices thoroughly so that every piece of zucchini is in the marinade. Place the container with vegetables in the refrigerator. For the zucchini to marinate, 30 minutes will be enough. Don’t worry, they won’t crunch on your teeth, because we doused them with boiling water. If you wish, you can leave the zucchini to marinate for several hours, this will not make their taste worse.

After half an hour, you can take out the salad and put it on a dish. Here is a divinely aromatic and amazingly tasty Korean-style zucchini hee! Prepare this dish and surprise your family. This salad will also be a decoration for the holiday table. Therefore, experiment and surprise your family and friends with your new culinary masterpiece.

Bon appetit!

In the 90s, when I discovered Korean zucchini, only a few Korean families in my city prepared and sold it. To enjoy this savory snack, you had to go halfway across the city to get it, but it was worth it.

The tiny store was overflowing with a variety of, and at that time exotic, delicacies. Walking through the threshold was like stepping into a Korean version of Willy Wonka's factory. There was everything there - marinated seafood, meat, fish, mushrooms and, of course, all kinds of vegetables and roots. Among all this variety, I especially liked a simple appetizer of pickled zucchini with garlic and herbs, and not only me. The popularity of the snack was so high that some time later “Korean-style zucchini” could already be bought in any large supermarket. Sometimes I did this, but it’s still much nicer and tastier to prepare this snack at home. So, let's figure out how to cook “Korean-style zucchini” with dill?!

Prepare the ingredients according to the list.

Remove the seeds and cut the zucchini into small pieces - about 1-2 centimeters.

Finely chop the dill and garlic.

Mix the marinade ingredients: vegetable oil, vinegar, salt and sugar. You can add a little more sugar to taste - 1.5-2 tbsp. Out of habit, I use a glass with a volume of 200-250 milliliters for measurements. I pour 2/3 cup of vegetable oil, fill the remaining 1/3 cup, adding vinegar to the top.

Connect all components. Mix zucchini, garlic and dill. Add salt, sugar and vinegar and oil mixture. Mix everything well.

Set the weight to light for the first few hours.

Now all that’s left is to be a little patient and let the zucchini marinate. Korean zucchini with dill can be considered ready as soon as its taste is optimal for you.

Typically, the zucchini is left for 1-3 days at room temperature until the desired taste is achieved, and then put in the refrigerator. We slowly begin to eat them after a few hours.

The marinade turns out very rich and aromatic. After a few hours in the marinade, the zucchini is saturated with the aroma and flavor of the seasonings, but remains crispy. We like them best in this semi-marinated, crispy state.

Therefore, after several hours under oppression, I immediately put the zucchini in the refrigerator. I insist, as a rule, for no more than a day, and for longer there is nothing special to store. The zucchini disappears through the process of constant “sampling.” Bon appetit!

Zucchini remains one of the most popular vegetables on housewives’ tables. Its advantages are pleasant taste, versatility in preparation, low calorie content and great benefits. Fans of spicy dishes will appreciate this Korean zucchini appetizer recipe.

Cooking zucchini in Korean

This dish differs from others that use zucchini because it has a bright, rich taste. In addition, due to the lack of heat treatment, vegetables retain a lot of useful components. How to cook zucchini in Korean? For this purpose, various spices are used, a special place among which is red hot pepper. In the process of preparing the appetizer, other seasonings, herbs, and spices are used, which are selected by each cook according to his own preference.

Features of cooking

Young fruits, which do not need to be peeled, are ideal for snacking. Cooking Korean dishes involves using a special grater, which allows you to get thin, long straws. With its help, zucchini and other vegetables included in the composition are crushed. In different recipes, the set of products differs; onions, carrots, bell peppers, eggplants and other seasonal products can be added to the main component.

Korean zucchini - the most delicious recipe

The savory snack has a unique aroma and a bright, rich taste. You can prepare it fresh during the zucchini fruiting season, or you can make winter preparations by filling jars with salad. If you wish, you can use a ready-made set of seasonings for Korean dishes or add only the spices you like to vegetables. A spicy spicy appetizer will complement any side dish, meat or decorate a holiday table.

Instant marinated

This exotic dish is prepared very quickly and easily. Another important advantage that distinguishes Korean pickled zucchini is its low calorie content. The colorful pickled zucchini turns out to be finger-licking delicious! You can use different seasonings, but turmeric, paprika, basil, red or black pepper, and coriander are best suited here. The appetizer should be served cold, complementing it with fried potatoes with mushrooms, soups, and any meat and fish dishes. How to cook zucchini in Korean?

Ingredients:

garlic cloves – 2 pcs.;
dill, cilantro, parsley or other greens - 1 bunch;
red/yellow bell pepper – 2 pcs.;
carrots – 2 pcs.;
vinegar – 2 tbsp;
sesame – 1 tbsp;
vegetable oil – 1/3 tbsp.
seasonings (you can use a mixture for Korean dishes) – 1.5 tbsp.

Cooking method:

Cut the peeled carrots into strips or grate them on a special grater. Do the same with the zucchini (young ones do not need to be peeled).
Salt the vegetable shavings.
Peel the sweet pepper and cut into thin strips.
Mix vegetables in one bowl, add salt.
Heat the oil in a frying pan/saucepan, add spices.
After 10 seconds, remove the container from the heat and transfer the chopped vegetables into the pan with the seasonings, stirring them thoroughly with a spatula.
Add vinegar, finely chopped herbs and crushed garlic to the vegetables. Mix the ingredients thoroughly.
You need to marinate the finished salad in the refrigerator for only an hour, sprinkle with sesame seeds, after which you can try.

Salad for the winter

An excellent, very original version of the preparation is a recipe for Korean zucchini for the winter. This appetizer will be in demand on your table: its light, spicy taste will complement any dish with which it is served. Korean zucchini salad for the winter is very easy to prepare and does not take much time. Spices can be selected based on personal taste, but experienced chefs recommend adding red pepper or paprika. How to make Korean zucchini for the winter?

Ingredients:

onion – 0.5 kg;
sugar – 1 tbsp;
large bell peppers – 5 pcs.;
carrots – 4 pcs.;
vinegar - 1 tbsp.;
young zucchini/zucchini – 2.5 kg;
green;
vegetable oil – 1 tbsp.;
garlic – 3 heads;
seasonings

Cooking method:

Grate carrots and zucchini using a Korean salad grater.
Onions and peppers should be cut into thin strips.
Finely chop the garlic and herbs and add to the vegetables.
Prepare the marinade from oil, vinegar, sugar and seasonings. They should be poured over the vegetables, leaving them to marinate for 3 hours.
Then distribute the zucchini salad among the jars, compacting tightly. Sterilize the workpiece and seal the containers with lids.

Without sterilization

It is not necessary to sterilize the appetizer before rolling: due to the large amount of spices and vinegar in the salad, it can be stored for a long time without heat treatment. Without sterilization, Korean-style zucchini can be kept in the refrigerator, basement or any other cool room. A tasty appetizer will serve as an excellent addition to soups and side dishes.

Ingredients:

onion – 0.5 kg;
spices for Korean dishes - 1 tbsp;
sugar – 1 tbsp;
garlic cloves – 6 pcs.;
sunflower oil – 2/3 tbsp.;
young zucchini/zucchini – 3 kg;
bell pepper - 5 pcs.;
carrots – 0.5 kg;
ground hot pepper – 1 tsp;
vinegar - 1 tbsp.;
salt – 3 tbsp.

Cooking method:

Grate the peeled (if necessary) fruits on a special grater. This does not apply only to garlic and onions.
The onion should be chopped into half rings, and the garlic should be pressed through a press.
Place all prepared ingredients in a deep container, add spices, vinegar, sugar, salt, oil.
The mixture needs to be marinated for at least an hour, then the zucchini appetizer is placed on the fire and, after boiling, simmered for another 5 minutes.
The hot workpiece should be placed in a sterilized container, poured marinade on top, and sealed with lids.

Heh

This dish has an unusual, pleasant taste and unforgettable aroma, and is very easy to prepare. This Korean salad can even be preserved if desired. In the process of preparing Korean-style zucchini heh for the winter, you will only need to thinly slice the vegetables, pour the marinade over them, and then distribute them into jars. Below is a detailed description with photos of how to prepare a delicious zucchini snack.

Ingredients:

onion – 1 pc.;
sunflower oil – ½ tbsp.;
zucchini/zucchini – 1 kg;
9% vinegar – 1 tsp;
sweet pepper – 2 pcs.;
garlic cloves – 3 pcs.;
medium-sized young carrots – 2 pcs.;
sugar and salt - 1 tsp each;
seasonings, including chili;
green.

Cooking method:

Wash and peel the zucchini, sweet peppers, carrots, chop into strips or very thin slices. Scald the zucchini shavings with boiling water, then drain in a colander.
Cut the onion into half rings, chop the chili (if using) very finely.
Combine the prepared fruits in a bowl, add chopped herbs, crushed garlic, salt, spices, vinegar, sugar.
When the workpiece has been marinated for half an hour, roll it into treated jars.

With carrots

This appetizer is best served with boiled or fried potatoes, or as an aperitif at a festive feast. Cooking Korean-style zucchini and carrots for the winter is quick and easy. You can supplement the main component with various vegetables. The recipe below uses bell peppers, onions, and carrots. Adjust the spiciness of the dish to suit your tastes by increasing or decreasing the suggested amount of pepper.

Ingredients:

salt – 2 tbsp;
garlic cloves – 2 pcs.;
zucchini/zucchini – 3 pcs.;
Korean-style carrots – 0.3 kg;
sugar – 1 tsp;
green;
vinegar – 0.1 l;
pepper – 1 tsp.

Cooking method:

Zucchini should be cut into small cubes.
Boil about a glass of water in a saucepan. Add sugar/salt and vegetable pieces.
Next, you need to pour vinegar into the pan, boil the ingredient for a couple of minutes and remove the dishes from the heat.
Cool the fruits, place in a clean dish, add Korean carrots, crushed garlic, pepper, and chopped herbs.
Gently mix the ingredients and leave the snack in the refrigerator for a couple of hours.
When serving the salad, drizzle it with olive oil and a little soy sauce.

Acute

Like other Asian salads, this one turns out very spicy, aromatic and tasty. This is ensured due to the content of chili pepper, various spices and herbs in the recipe. Spicy is an excellent preparation option that can be served with any food, be it first courses, meat, fish or mushroom dishes. Below is a description of how to make Korean-style zucchini as in the photo from a culinary magazine.

Ingredients:

sugar – 3 tbsp;
ground black/red pepper;
carrots – 2 pcs.;
vinegar - 3 tbsp;
Korean seasoning;
young zucchini/zucchini – 3 pcs.;
salt – 1.5 tsp;
garlic cloves – 5 pcs.;
dill;
chili pepper

Cooking method:

Cut the zucchini into very thin rings/half rings.
Place pieces of vegetables, Korean seasoning, salt, sugar, sugar, ground pepper and chili, crushed garlic into jars in layers.
Add vinegar and sunflower oil, grated carrots and chopped dill.
Leave the product to sit for half an hour, then sterilize it and seal the container.

Instant snack

Crispy zucchini rings and sweet carrots are marinated in Korean seasoning, resulting in the desired spiciness and pleasant aroma. Korean has a rich, incomparable taste, it perfectly stimulates the appetite and can be served not only with other food, but even as an independent dish. Below is a detailed recipe with photos.

Ingredients:

garlic – 2 heads;
onions – 4 pcs.;
green;
medium zucchini/zucchini – 6 pcs.;
Bulgarian yellow/red pepper – 4 pcs.;
carrots – 2.5 pcs.;
sugar – 150 g;
hot red pepper – 1 tsp;
vinegar - ½ tbsp.;
salt – 1.5 tbsp;
sunflower oil – 1 tbsp.;
ground black pepper – 0.5 tsp;
ground coriander – 1 tsp.

Cooking method:

Peel the carrots and chop them into thin strips using a Korean grater.
The remaining fruits are also cleaned, removing excess parts - stalks, seeds, etc. Zucchini is cut into thin cubes, onions - into half rings, peppers - into strips.
The garlic should be pressed, the greens should be chopped very finely (they must first be soaked for a couple of hours in cold water).
All components are placed in one container and filled with a marinade of salt, spices, vinegar and oil. The mixture should be stirred and covered with a lid, leaving to sit at room temperature for at least an hour.
The vegetables will release a lot of juice, along with which the salad is laid out in a sterilized container.
The snack needs to be sterilized and then rolled into jars.

You'll lick your fingers

There are a huge number of recipes, but only some of them can be called useful, preserving a lot of vitamins and other valuable substances. Finger lickable in Korean belongs to this group of preparations. In order for the dish to turn out, it is important to maintain the accuracy of the specified proportions of products, then the taste of the snack will not disappoint you.

Ingredients:

apple cider vinegar – 1 tbsp;
young zucchini/zucchini – 2 pcs.;
water – 2 tbsp.;
salt and sugar - 1 tbsp each;
mustard beans – 10 pcs.;
garlic cloves – 2 pcs.;
chili and allspice.

Cooking method:

Prepare the fruit by peeling it. Cut the zucchini in half lengthwise. Remove the seeds and cut the pulp into thin slices.
Place the pieces vertically in the jars.
Prepare the marinade by combining water with vinegar, salt, sugar, and garlic cloves. Pour it over the vegetables and roll up the container.

With Korean seasoning for the winter

Habitual pickles can get boring during the cold half of the year, so many housewives try to make various interesting preparations to diversify the diet of their relatives. An excellent option for an unusual and easy-to-prepare snack is zucchini with Korean seasoning for the winter. They should be eaten with potatoes of any type, meat or fish dishes.

Ingredients:

vinegar - 1 tbsp.;
young carrots – ½ kg;
green;
sunflower oil – 1 tbsp.;
bell peppers – 5 pcs.;
onion – ½ kg;
garlic heads – 2 pcs.;
young zucchini – 3 kg;
Korean seasoning;
sugar – 1 tbsp.

Cooking method:

First, you should grate the vegetables on a special grater (except for garlic and onions).
Then sugar and Korean seasoning are added to the ingredients.
The onion is cut into strips, the garlic is pressed through a press.
All products are combined in a bowl and poured with a marinade of oil, vinegar, salt, spices, and herbs.
After an hour, the snack is laid out in sterilized containers and sealed with lids.

Secrets of cooking zucchini in Korean

Despite the fact that preparing the dish is not at all difficult, there are certain Korean secrets that can make the snack even tastier. What is important to consider:

For cooking, it is better to take young fruits without flaws or damage. Overripe zucchini is not suitable because it contains large, coarse seeds that will take too long to remove.
You can mix different varieties in one preparation, for example, zucchini and white. The main thing is to choose fruits that are the same size.
If the salad contains eggplants, they are first placed in cold salted water, then the dish will not be bitter.
It is important to keep the Korean appetizer in the marinade for the required amount of time, so that the food is evenly saturated with seasonings and acquires a pleasant aroma.

Video

Korean quick-cooking zucchini will definitely appeal to lovers of spicy 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 so that everything turns out quickly, tasty and without hassle, the recommendations for choosing the starting 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 you don’t have to cut it off. If not, then it is better to clean the product.
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

Zucchini is cut into circles 3 mm thick.
Dip them in boiling water for 3 minutes and drain in a colander.
Peeled carrots are passed through a Korean vegetable grater.
Mix zucchini with carrots, add garlic, chopped chili pepper and chopped dill.
All this is salted, sugar is added, vinegar and oil are added and kneaded.
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

Grate zucchini and carrots.
Chop the onion and pepper into strips.
Vegetables are sprinkled with spices, vinegar, oil are added, salted and sugared.
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

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

Korean zucchini hee

Korean young 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 pepper. 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

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

Korean zucchini with honey is an unusual but incredibly appetizing 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;
ground black pepper, herbs.

Preparation

Zucchini is cut into thin slices.
Add chopped dill and spices.
For the sauce, mix oil, vinegar, honey, soy sauce and chopped garlic.
Pour it over the zucchini and within 2 hours the Korean quick-cooking 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

Slice the zucchini thinly and place it on a dish in layers, sprinkling each layer with salt and spices.
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

You can enjoy various Korean salads not only in the summer. Korean zucchini for the winter is an excellent preparation, which is also very simple and quick to prepare. 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.