The most delicious recipes for quick Korean-style zucchini for the winter

Zucchini is versatile when used in winter preserves, as it pairs well with most vegetables. Unconventional Korean recipes, distinguished by their ease of preparation and distinctive piquant flavor, have gained a special place among Russian cooks. If you'd like to try them, it's worth learning how to properly prepare Korean-style zucchini for the winter.

The intricacies of preparing Korean-style zucchini for the winter

The classic Korean preparation is distinguished by a unique method of cutting vegetables, which involves forming thin, narrow, long strips. This is achieved using a special grater or a food processor with a specific blade design. To simplify the process and reduce cooking time, other cutting methods are acceptable; most often, cooks choose cubes or circles.

Korean-style zucchini recipes always call for the use of spicy seasonings, which can include a special blend or a specially combined spice combination. These spices are what give this winter preserve its piquant flavor.

Selecting and preparing vegetables

For these recipes, select ripe zucchini without any defects or rotten spots. Young zucchini do not require peeling; they are juicy and have a tender flesh. For more mature zucchini, the need to remove the outer layer depends on its toughness. Using a specially designed vegetable peeler simplifies the peeling process.

All ingredients included in the recipe must be of good quality.

Before processing, wash the zucchini and remove any questionable areas, including the stem and base area. The seeds must be completely removed. The ingredient is weighed only after the final completion of such preparatory work, since the mass of the product can decrease significantly during cleaning.

Juicing the fruit should be done immediately before preserving, otherwise the fruit may darken, dry out, and release excessive juice. Soaking onions in cold water will help reduce their pungency. Cutting them last will prevent excessive tearing during the canning process.

For this recipe, use vegetable oil without a strong smell or aroma.

Most recipes call for traditional sunflower oil pressing. Avoid using cheap oils, as trying to save money can seriously affect the final result and the taste of your Korean-style snack.

How to cook Korean-style zucchini

There are quite a few Korean zucchini recipes. The main differences lie in the proportions of the main ingredients and the degree of spiciness of the resulting appetizer.

The most delicious winter recipe "You'll lick your fingers"

This cold appetizer recipe makes a great complement to meat, but can also be enjoyed as a standalone treat. You'll need:

• zucchini - 1.5 kg;
• carrots - 1/2 kg;
• red pepper - 5 pcs.;
• onion - 1/2 kg;
• garlic cloves - 150 g.

Ingredients required for the marinade:

• granulated sugar - 1 cup;
• salt - 3 tbsp;
• vegetable oil - 200 ml;
• 9% vinegar - 200 ml;
• Korean seasoning - 1/2 packet.

Step-by-step cooking process:

• zucchini and carrots are made into strips;
• onions and peppers are cut into strips;
• Mix the vegetables, add granulated sugar and salt, oil, essence solution, mix thoroughly and leave for 3 hours.

The preserves are transferred to jars, topped with the juice released during this time. They are then sent for sterilization, the time of which depends on the container's capacity. For 0.5-liter containers, 15 minutes of boiling water is sufficient, while for 1-liter containers, 30 minutes is sufficient.

Quick recipe for making circles without sterilization

The advantage of the quick method is that you can eat the prepared dish some time after cooking. For Korean-style zucchini, you'll need:

• medium zucchini, carrots, onions - 4 each;
• bell pepper - 2 pcs.;
• garlic - 8 cloves;
• sesame seeds, paprika - 6 tbsp each;
• sugar - 60 g, salt to taste;
• soy sauce - 4 tbsp;
• vegetable oil - 4 tbsp;
• 6% vinegar - 100 ml;
• ground black pepper - 1 tsp.

The zucchini is thinly sliced ​​into half-circles, salted, and left in a colander to drain the juices. The carrots are grated into strips and salted. Onion half-rings are fried in a pan along with the pepper strips. The vegetable components and the remaining ingredients are thoroughly mixed together and left in the refrigerator for a couple of hours.

With honey

Marinated zucchini with honey They are quick to prepare and don't require much time or effort. This bee product is used to make dressing. The proportions are:

• zucchini - 1 kg;
• salt - 1 tsp;
• vegetable oil - 200 ml;
• 9% vinegar - 4 tbsp. l.;
• honey - 4 tsp;
• garlic - 4 cloves;
• sesame - 4 tbsp;
• a bunch of dill;
• soy sauce - 2 tbsp.

Form the zucchini into half-rings, cutting them as thinly as possible, and sprinkle with salt. Place the vegetable mixture in a colander to drain any excess liquid. Prepare a sauce from honey, soy sauce, spices, and crushed garlic. Add sesame seeds to the hot oil, which should change color. Pour the hot liquid over the zucchini, add finely chopped dill, and then the prepared sauce. Stir and let the mixture sit for 2 hours.

With Korean carrot seasoning

This recipe produces a spicy preserve, the degree of which can be adjusted by adding the right amount of seasoning. The proportions are:

• zucchini - 1.5 kg;
• carrots, onions - 250 g each;
• garlic - 2 heads;
• 9% vinegar - 50 ml;
• sugar - 100 g;
• salt - 1.5 tbsp;
• Korean seasoning - 1 packet.

Zucchini and carrots are cut into strips, and the onion is cut into half rings. Mix all ingredients in a deep container and leave to marinate for 2 hours. The vegetable mixture is then poured into jars and sterilized for 25 minutes.

With cucumbers

Availability cucumbers and herbs give the preparation a Korean flavor aroma and taste of freshness. Ratio of proportions:

• zucchini - 2 pcs.;
• cucumber - 1 pc.;
• bell pepper - 1 pc.;
• carrots, onions - 1 each;
• garlic - 3 cloves;
• sugar and salt to taste;
• olive oil - 100 ml;
• apple cider vinegar - 4 tbsp;
• 9% vinegar - 4 tbsp. l.;
• Korean seasoning - 1 tsp.

The amount of herbs needed in the recipe depends on personal preference. Zucchini acquires a unique, spicy flavor when combined with dill and cilantro. The chopped vegetables are mixed with the seasoning, then covered and refrigerated. After three days, the vegetables will have infused their spicy aroma and acquired a piquant flavor.

Further storage

Canned zucchini is stored in the refrigerator or cellar. The optimal temperature is considered to be +6 C. After opening, the product must be consumed within 7 days. The average shelf life of a hermetically sealed jar is 1 year. To prevent rust, it is not recommended to store canned goods in a room with high humidity.