At the moment, zucchini is the most popular vegetable product, which is most often found on holiday tables. It contains many beneficial vitamins and is also a low-calorie product. These two points make zucchini indispensable for losing weight, as well as for a healthy diet, because you can make a lot of different delicious dishes from them. However, people who do not adhere to a healthy diet or diet can also treat themselves to a tasty and uncomplicated version of the dish.
Consumers who like hot food should definitely try Korean zucchini recipe. To prepare such a dish, you need to add a large number of hot spices. The main ingredient among them is red pepper. It is because of it that the salad turns out to be bright red with light orange hues. In addition, a lot of herbs and spices are added to the red pepper in the salad.
Main ingredients
For Korean zucchini recipe, it is best to use fresh and strong vegetables of small sizes. In most cooking recipes, the fruit does not need to be separated from the peel. They should be cut either into small strips, or in large circles. For our recipes, we will also need other vegetables: onions, carrots, peppers, garlic.
Marinated zucchini
Due to the large number of spices, the vegetable marrow in Korean is tasty, spicy and aromatic. This dish is perfect on the table to any side dish and meat.
To prepare the dish we need the ingredients:
- 1.5 kilograms of strong zucchini;
- 200 grams of bell pepper;
- 250 grams of carrots;
- 30 grams of garlic;
- 10 grams of onion;
- sesame oil, soy sauce;
- 10 grams of sesame seeds;
- 10 grams of vinegar;
- 10 grams of red hot pepper;
- 120 milliliters of sunflower oil;
- 50 grams of sugar;
- salt and ground pepper.
Let's now take a closer look at the process of making pickled marrow squash in Korean:
- Wash the zucchini thoroughly and cut them into small circles. Next, add a pinch of salt and put for several hours under the press.
- Cut the onions into rings. Fry it in sunflower oil until it is rosy.
- Rub the carrots finely on a grater or combine. Slice bell pepper in thin strips.
- When several hours have passed, drain the juice from the zucchini. Add fried onions, carrots, julienne peppers and garlic crushed under a press to zucchini. Thoroughly mix the resulting mass and add sesame oil, sesame seeds, soy sauce, sugar, red pepper, vinegar and mix well again.
- Put the salad in the refrigerator or in any other cold place in the shade for 1 hour. It is best served with potatoes.
Korean canned zucchini
The pleasant aroma of spices and the pungent taste of this salad will add sophistication and originality to any of your meals. For winter, zucchini in Korean can be canned as well as other vegetables. This dish does not take much effort or time to prepare.
For cooking, we need the ingredients:
- 2 kilograms of young zucchini;
- 0.5 kilograms of carrots;
- 0.5 kilograms of onions;
- 0.5 kilograms of bell pepper;
- 30 grams of garlic;
- a large amount of greenery.
We also need the ingredients for the marinade:
- 250 grams of sugar;
- 200 milliliters of sunflower oil;
- 200 milliliters of vinegar;
- 2 tablespoons of salt;
- spicy spices.
Cooking process
Let's now take a closer look at the process of making canned zucchini in Korean:
- Rub the zucchini and carrots on a small grater.
- Straws onions and bell peppers.
- Finely chop the garlic and herbs. Add them to the resulting mixture of vegetables. Mix all the marinade ingredients and add to the vegetables, mixing thoroughly. Put the salad on the pickle for several hours.
After the salad is pickled, put it along with the marinade in sterilized jars. Then we roll up the jars and put them in a dark place for storage.
Korean style marinated vegetable marrow
A healthy and very tasty dish. This recipe is quite simple and requires little time to prepare.
To create a dish we need the ingredients:
- 0.5 kilograms of young zucchini;
- 200 grams of carrots;
- 150 grams of onions;
- 100 grams of pepper;
- 20 grams of garlic;
- 15 grams of sesame seeds;
- 20 grams of soy sauce;
- 150 milliliters of sunflower oil;
- 3 teaspoons of spices;
- 50 grams of acetic acid;
- 30 grams of sugar;
- to taste salt and black pepper.
Cooking steps
Let's now take a closer look at the process of making pickled zucchini with vegetables in Korean:
- Wash the zucchini and cut them into small slices. Salt them and put them under the press so that they let the juice go.
- Grate the carrots on a fine grater and add a pinch of salt to it.
- Cut the pepper into thin strips. Cut onions into rings. We mix bell pepper and onion, and also add sunflower oil. After that add finely chopped garlic.
- After the zucchini has started juice, mix them with the rest of the ingredients.
- We leave the cooked salad in the refrigerator or in another dark and cold place for 2-3 hours. After the specified time, you need to add greens and serve.
Korean-style boiled zucchini
Such zucchini need to be prepared in advance so that they have time to marinate with vinegar and vegetables in the refrigerator for several hours.
To prepare the dish we need the ingredients:
- 1 kilogram of young zucchini;
- 300 grams of onions;
- 400 grams of pepper;
- 200 grams of carrots;
- 30 grams of garlic;
- 150 milliliters of vinegar and sunflower oil;
- 50 grams of sugar;
- salt, black pepper and spicy seasoning.
Let's now take a closer look at the process of preparing boiled zucchini in Korean:
- Boil the zucchini in unsalted water for 15 minutes. Next put to cool. After they have cooled, cut into thin circles.
- Chop onions and peppers into thin strips. Finely grate the carrots. Squeeze the garlic through a press. Next, mix all the ingredients in a deep plate and put the salad in the refrigerator for a day. If you do not have much time, then let the salad marinate at room temperature for five hours.
Zucchini in a Honey Marinade
1. Cut the zucchini into small circles and place in a bowl. Add chopped dill, ground pepper and coriander to them.
2. We need a honey marinade. To do this, we mix vegetable oil, honey, acetic acid, soy sauce and chopped garlic in a plate (proportions to taste). Stir the marinade well and add it to the zucchini.
3. Place a bowl of zucchini in the refrigerator for 2 hours. This time should be enough to make Korean zucchini fragrant and very tasty.
The dish is ready.
Korean instant zucchini hee
Zhe from zucchini is very simple to cook. According to this recipe, the salad in Korean turns out to be tasty, fragrant and low-calorie.
This recipe can also be preserved. Making zhe from zucchini will take a little time and effort. All you have to do is chop all the vegetables, add the marinade made in advance to them, put them in jars and roll them up. Thus, throughout the winter, you can serve a delicious and fragrant salad to the table.
Zhe from zucchini has a delicate pleasant smell and delicate taste. This is all due to the fact that the salad is infused in a mixture of marinade and sunflower oil with lots of spices. And thanks to the delicate smell of garlic, it becomes more appetizing and you want to eat it as much as possible.
Everyone knows that when vegetables undergo heat treatment, they lose many vitamins. But in zhe from zucchini vegetables are included that do not lose their beneficial properties during heat treatment. Zucchini just get a delicate flavor of marinade due to acetic acid and spicy spices. Therefore, such a salad of delicious zucchini in Korean is very useful in any form.
Ingredients and cooking steps
It will be required:
- 1 kilogram of young zucchini;
- 200 grams of carrots;
- 100 grams of bell pepper;
- 150 grams of onions;
- 20 grams of garlic;
- 150 milliliters of sunflower oil;
- acetic acid;
- 50 grams of sugar;
- a large amount of fresh herbs;
- 1 pinch of seasoning lotus;
- salt and pepper to taste
Let's now look in more detail at the process of making hex from zucchini in Korean:
- Wash the zucchini and cut into small circles. Put zucchini in a bowl and pour hot water so that they do not crunch. Let the vegetables soften for a few minutes.
- After time passes, use a colander to drain the water and let the zucchini cool.
- When all the water has drained, put them in a bowl. Use a grater to grate the carrots. Bell pepper should be cut into small strips. Add pepper and carrots to zucchini. Finely chop the onions and send to the rest of the vegetables. Parsley, cilantro and dill also need to be finely chopped and added to the salad.
For marinade, we need to finely chop the garlic or pass through a press. In a small container, mix acetic acid, sugar, salt and all spicy seasonings. Add garlic to this bowl and pour the sunflower oil.
- Thoroughly mix this vegetable mass and spices so that everything is saturated with marinade. Refrigerate for 1 hour. If you want, leave it in the refrigerator longer, it will not be worse from this, but on the contrary, it is only better.
- After the specified time has passed, you can pull the salad out of the refrigerator and serve it to the table. Korean style zucchini salad is best served with lots of herbs. Such a dish will appeal to all your family and friends. Enjoy your meal!
Important Notice
When cooking zucchini in Korean, always leave the dish in the refrigerator so that it is better marinated. It is thanks to the marinade that the salad turns out to be appetizing and fragrant. It is best to put young and small zucchini in the dish, as the old and large seeds are very large. Because of this, they will need to be deleted. Young vegetables have a more fresh and pleasant aroma and taste.