Recipes for preparing the most delicious Korean-style zucchini for the winter

Home » Preservation and preparations for the winter » Korean-style zucchini - the best and most delicious recipes for the winter

Valentina Kolesnikova 07/15/2020 496 No comments

I’m sure you’ve already eaten your fill of fresh zucchini salads and indulged yourself in pickled zucchini salads. How about storing up a few jars of amazingly delicious Korean-style zucchini for the winter? If so, then my selection of recipes today is definitely for you!

I myself have been rolling on them for many years and have never had a misfire. The zucchini turns out very beautiful, appetizing, and the taste is simply amazing. All recipes are tested and you can be absolutely calm. Preservation is excellent, does not explode, does not become cloudy, does not oxidize. And you can store it not only in the basement, but also in the kitchen cabinet.

In the selection I included only those recipes that are quick to prepare and do not require too much time and effort. The main dressing is hop-suneli seasoning, which is usually used when cooking carrots in Korean.

Well, if you wish, you can add other spices and herbs. For example, I also add dried or fresh ginger and grain mustard to Korean spicy zucchini. It turns out very spicy and incredibly tasty.

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• Juicy Korean-style zucchini with cucumbers for the winter
• Delicious Korean-style zucchini with seasoning for the winter
• Recipe for delicious Korean zucchini with bell pepper for the winter
• Korean zucchini with soy sauce for the winter
• Korean zucchini for the winter without sterilization

Korean zucchini for the winter with seasoning for Korean carrots

Korean carrot seasoning gives this appetizer a characteristic taste, I recommend making it. Moreover, preparing such a snack is not difficult.

We will need:

• zucchini - 2.5 kg (net weight without skin and seeds)
• carrots - 1 kg
• onion - 1/2 kg
• bell pepper – 1/2 kg
• garlic - 200 gr.
• vegetable oil - 1 cup
• vinegar 9% - 150 ml
• salt - 2 tbsp. l.
• sugar - 3/4 cup (210 gr.)
• seasoning for carrots in Korean - 20 gr.

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

1. Peel 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 crispy zucchini, don't cut it too thin. The thickness of each circle should be at least 1 cm.

2. Bell peppers can be cut into strips, onions into half rings. Carrots can be grated using a special Korean carrot grater or into thin slices using a vegetable peeler.

3. Place 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 ready-made seasoning for Korean carrots, no problem. Just add ground red pepper and coriander to the salad

5. Heat the vegetable oil and pour the hot oil over the salad. Mix well, if you can do it with a spoon, great. For me, when there are a lot of vegetables and they are cut larger, it is more convenient to mix with your hands. At the same time, you can knead the vegetables a little to make them softer and juicier.

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

7. Mix the salad thoroughly and place it in cleanly washed jars. Place the jars of salad in a pan of 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 remove them from the blanks for about 10 minutes.

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

Easy Zucchini Salad Recipe with Korean Appetizer Seasoning

What you need (for 2 l):

• zucchini – 2 kg;
• carrots – 0.6 kg;
• garlic – 1 head;
• table vinegar (9 percent) – 100 ml;
• vegetable oil – 140 ml;
• sugar – 100 g;
• salt - to taste;
• seasoning for Korean salads – 10-15 g.

How to cook:

1. Grate the vegetables.
2. Prepare a dressing from the remaining ingredients.
3. Mix everything.
4. Marinate at room temperature for 3-4 hours.
5. Place in clean jars, sterilize for 20-30 minutes, and roll up.
6. Cool in a steam bath. This will increase the resistance of canned food to unfavorable storage conditions.

Move the jars of lettuce to the basement or other fairly cold room.

Korean zucchini for the winter - the most delicious recipe

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

We will 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

1. We try to grate the carrots for this salad using a Korean carrot grater. This results in the ideal length and thickness of carrots. But if you don’t have such a grater, it doesn’t matter - just grate it on a coarse grater.

2. Cut the zucchini as you see fit or look best. I cut it into long pieces.

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

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

Korean zucchini salad will acquire an original taste if you add lightly fried sesame seeds to it.

5. Stir the dressing and season our salad with it. Be sure to mix the vegetables well.

6. The salad must marinate for at least 3 hours. Cover the dishes with a clean towel and leave 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. Place the finished salad in clean jars and sterilize in a pan of boiling water. Roll up the boiled lids.

Instant Korean zucchini slices

And as a bonus - a delicious Korean-style instant vegetable snack, which is often prepared in the summer. Zucchini, seasoned with spices and sauces, is eaten raw. This method of preparing snacks came to us from Asia. The dish has already been appreciated and loved by many. Today I will share a recipe for quickly preparing this vegetable in Korean. The taste of the dish will depend on your preference. It is made more or less spicy. Add hot pepper to the marinade according to your taste. And now a step-by-step recipe for pickled zucchini in Korean.

Grocery list:

• young zucchini - 300 g;
• carrots - 1 pc.;
• salt - 0.5 tsp;
• soy sauce -2 tbsp;
• vegetable oil - 2 tbsp;
• lemon juice - 1 tbsp;
• garlic - 1-2 cloves;
• pepper, h.m. - taste;
• hot pepper - to taste;
• ginger (root) - 1 cm;
• dill - 4 sprigs.

How to quickly and easily prepare such a zucchini appetizer

1. Let's prepare the vegetables. Wash zucchini and carrots in cold water. Dry with a napkin. Cut into thin slices and discard the ends of the fruit. Peel the carrots and grate them using a Korean carrot grater. If you don’t have one, use a regular grater to grate three of them, but grate along the carrots to make long strips.

2. Salt the prepared zucchini and carrots. Mix them and leave them for 15 minutes to salt them.

3. Prepare the spices, hot peppers in small pieces, peel the garlic, chop finely, grate or finely chop the ginger, chop the dill.

4. Pour vegetable sunflower oil, soy sauce, lemon juice into a deep bowl and season with ground pepper. If you don't have a lemon to squeeze out the juice, use citric acid on the tip of a knife. But I recommend using lemon juice.

5. The zucchini lay down and let out the juice. Drain it and collect grains of salt with your fingers. You can transfer them to a colander and rinse with water. Please note that soy sauce is salty, so remove excess salt from the circles. The vegetable was salted enough. Combine the circles with dill, ginger, garlic and hot pepper. Mix.

6. Fill with sauce. Mix again. Pour the sauce in parts, stir, taste. We determine the taste we need.
7. Leave the circles in the marinade for 20 minutes. Then drain the marinade, and you can serve the Korean quick-cooking zucchini in slices.

Friends, this is a very tasty snack. You will definitely appreciate the bright, moderately spicy taste of the dish. You can serve it with meat dishes and it’s also delicious simply with bread.

Author: Tatyana

Bon appetit!

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

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

We will need:

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

1. Cut off the ends of the zucchini on both sides. If the zucchini is young, then we leave the skin, and if it is already “old,” then we peel the skin. First cut the zucchini in half lengthwise, and then cut crosswise into slices 3-5 mm thick. Place the zucchini in a deep bowl, add salt, sparing no salt, and leave for 15 minutes. After cutting the zucchini, rinse it with cold running water.

To make the zucchini in the salad firm and crispy, be sure to squeeze it lightly after washing.

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

3. Cut fresh green onions into approximately 5 cm lengths. The thick lower part with the young onion can be cut in half. Chop fresh cilantro as desired.

4. Cut the garlic into small slices, hot pepper into thin strips. If you want a spicier salad, then leave the hot pepper seeds, but if you like the taste milder, then it is better to remove the seeds, since they are the most spicy.

5. Heat a frying pan, pour a little 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, add green onions, cilantro, hot peppers and garlic. Pour in soy sauce, vinegar and sprinkle with black pepper. Heat the vegetable oil and pour the hot oil over the vegetables. Leave the salad to marinate for 3 - 4 hours. During this time, mix the vegetables several times.

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

Korean spicy zucchini salad - a simple recipe without sterilization

What you need (for 2 l):

• zucchini – 2 kg;
• hot pepper (capsicum) – 200 g;
• ginger root – 50 g;
• sugar – 80 g;
• salt – 20 g;
• water – 0.2 l;
• apple cider vinegar (6 percent) – 150 ml.
• ground red pepper - a teaspoon.

How to cook:

1. Cut the zucchini into thin semicircular slices or strips.
2. Remove the seeds and membranes from the pepper. Chop the pepper as finely as possible with a knife.
3. Pour water and vinegar into a saucepan, add sugar, salt and ground pepper. Add chopped capsicum.
4. Boil the marinade for 5 minutes. Without cooling, pour it over the vegetables. Leave for an hour without stirring.
5. Mix the products and place them in pre-sterilized containers.
6. Pour the liquid remaining at the bottom of the container in which they were marinated over the zucchini.
7. Dip the plastic lids into boiling water, then cover the jars with them.

According to this simple recipe, zucchini salad for the winter is prepared without sterilization, but it can be stored for no more than 4 months and only in the refrigerator.

Korean zucchini salad in tomato sauce

What you need (for 3 l):

• zucchini – 3 kg;
• sweet pepper – 3 pcs.;
• garlic – 100 g;
• sweet and sour tomato sauce (for example, “Krasnodarsky”) - 1 l;
• spicy ketchup – 0.25 l;
• sugar – 0.2-0.25 kg;
• salt – 40 g;
• vegetable oil – 100 ml;
• vinegar essence (70 percent) – 20 ml;
• ground black pepper - a teaspoon.

How to cook:

1. Sterilize the jars. This must be done, since the snack will not be sterilized. Boil metal lids that match the prepared jars in size and configuration.
2. Cut the sweet peppers and zucchini into large strips and mix.
3. Prepare the filling by mixing both types of sauce, salt, sugar and pepper.
4. Pour the sauce over the vegetables, heat over low heat and boil for 15 minutes.
5. Add oil, vinegar and pressed garlic. Cook the salad for another 5 minutes.
6. Place the snack in the prepared jars and screw them on.

The zucchini in this salad does not come out too crispy, but it stands up well even in a heated room.