Korean quick-cooking zucchini. Korean-style zucchini with seasoning (the most delicious recipe for the winter). Instant snack

Culinary community Li.Ru -

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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 savory, 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 roll 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 peel 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 it 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

I love zucchini and every year, as soon as the season begins, I open my favorite section, where zucchini recipes are collected, tasty and simple, with photos and step-by-step instructions. The recipes are basically all very quick, suitable for beginners (especially for casseroles, which I could handle back in my pre-cooking period). The stew can also be prepared by a person with minimal experience. The same applies to zucchini soup. Be sure to try it - the recipe is budget-friendly, only three ingredients, and the taste is amazing! For those who feel confident in the kitchen, I recommend whipping up zucchini pancakes, stuffed zucchini and a variety of pickled appetizers. If you are an advanced cook, prepare a spiral pie of zucchini with carrots - when prepared correctly, it arouses great interest among guests. If you are interested in recipes for preparations, then you will find two dozen excellent recipes, ranging from wonderful quick squash caviar to delicious jam.

Zucchini pancakes

An interesting dish made from zucchini is quite thin pancakes, where finely grated zucchini, milk and flour are combined into a light dough. The pancakes don't fall apart, hold their shape well and are perfect for a light dinner or Sunday breakfast.

Zucchini pancakes with oat flakes

The secret to these fluffy zucchini pancakes with herbs and garlic is that they are mixed with oatmeal, which prevents the dough from spreading around the pan. When fried, the pancakes rise well, maintaining an airy, delicate structure.

Zucchini, eggplant and potato stew

A seasonal vegetable dish for every day. Ingredients: zucchini, eggplant, sweet pepper, potatoes. Cooking time is only half an hour.

Zucchini fritters in a frying pan

Sweet fluffy zucchini pancakes. No milk or kefir is added to the dough. Just grated zucchini, flour, egg and sugar.

Zucchini pancakes with feta cheese

Amazingly delicious zucchini pancakes with feta cheese, onions, carrots, herbs and aromatic spices. They prepare very quickly. Be sure to try it! In my opinion, the most delicious recipe of all.

Zucchini fritters with cheese and garlic

A very simple quick zucchini dish - unsweetened pancakes with garlic and cheese. Bread crumbs or breadcrumbs are used instead of flour. Consolidation!

Zucchini pizza

Zucchini has always seemed like a rather dull vegetable to me. The only thing I knew how to make with them was a stew, in which their taste was practically not felt due to the abundance of other vegetables. But recently I tried zucchini on its own. This is how pasta with zucchini entered our permanent menu. And now pizza has been added. How delicious!

Zucchini rolls with different fillings

Three delicious recipes for zucchini rolls for every taste. Simple vegan, hearty with cheese and a festive version with cucumber and salted red fish.

Instant Korean zucchini

A wonderful zucchini appetizer. It cooks quickly and makes a lot. After a day you can eat. The aroma is stunning, zucchini salad is much juicier than Korean carrots. Good proportions for the marinade. Be sure to try it!

Zucchini in batter

The taste of these zucchini depends entirely on how you mix the batter. We will make it with sour cream, eggs, flour and starch - airy, crispy and at the same time tender, with juicy hot zucchini inside.

Stuffed zucchini

Stuffed zucchini is such a delicious thing that you want to cook it all the time, with a variety of filling options. As for stuffing methods, there are two of them: boats and barrels. If you are hesitating which one to choose, then I will quickly tell you the pros and cons of each. Two step-by-step recipes for delicious zucchini.

Instant pickled zucchini

With the arrival of warm days, seasonal vegetables, including zucchini, began to appear on the shelves. I saw it and couldn’t pass it by, so I bought several kilos at once. And now, having eaten my fill of zucchini pancakes, casseroles and stews, I wanted something lighter and fresher. After thinking a little, I decided that pickled zucchini for instant eating would be just right. They really cook instantly: 5-10 minutes to prepare the ingredients, plus a few minutes for the marinade. Then let the salad sit for a couple of hours - and you’re done! Fast, simple, original and incredibly tasty!

The easiest zucchini casserole

The simplest recipe for a zucchini dish. And, oddly enough, not common. So you can surprise your loved ones with an unusual dish with a minimum of effort. There is a lot of zucchini in the casserole; other ingredients are added to a minimum.

Zucchini cutlets

A successful recipe for zucchini cutlets - the dish is quite simple to prepare, although frying the cutlets will take some time.

A simple recipe for pureed zucchini soup

The simplest puree soup. Just three vegetables - zucchini, onions and garlic. No cream, no cheese. The most delicate, rich-tasting puree. My husband is ready to eat soup in pots. I definitely recommend trying it!

Fans of spicy foods will definitely love the recipe for pickled zucchini - quick-cooking Korean style

Recipe No. 1.

To prepare quick pickled zucchini in Korean we need

you will need:

Zucchini – 4 pcs., (take medium size)
Sweet bell pepper, choose the color yourself, yellow or red – 1 pc.
Carrots – 3 pcs.
Garlic – 4 cloves
Onions – 1 pc.
Sesame seed – 2 teaspoons
Sesame oil - tablespoon
Soy sauce - tablespoon
Acetic acid – 2 teaspoons

Sugar - tablespoon
Red hot pepper, ground – 2 teaspoons
Black pepper and salt.

How to cook:

Cut the zucchini into rings, add salt and place in a bowl, leave for two hours, pressing down with pressure.
While the zucchini is steeping, prepare the remaining vegetables. Grate the carrots coarsely (if you bought a grater for preparing carrots in Korean, that’s great, use it). Cut the onion into rings and lightly fry in a vegetable place, cut the bell pepper into strips.
Chop the garlic into smaller pieces too.
When the zucchini releases its juice, drain it, add all the vegetables, stir,
so that they are distributed evenly and add all other spices and seasonings. You don’t have to add salt, then add more salt if desired.
Stir well again and place in the refrigerator to marinate for about an hour, and then taste. Decide that you are not ready, let it stand a little longer.

Recipe No. 2.

With vegetables. Just a small change and the taste is completely different, be sure to try it.

We will need:

Zucchini – 2 pcs. (take medium size)
Onions – 2 pieces.
Carrots – 2 pcs.
Sugar – 2 tbsp. spoons
Bulgarian sweet pepper – 1 pc.
Soy sauce – 2 tablespoons
Sesame – 3 tablespoons
Sunflower oil – 2 tbsp. spoons
Paprika – 3 teaspoons
Garlic – 4 cloves
Vinegar – 50 ml.
Pepper and salt.
How to cook quick pickled zucchini in Korean according to this
recipe:

Cut large zucchini into half rings, small ones into just rings. As in the first recipe, add salt and leave to soak for an hour.
Grate the carrots, as in the first recipe, cut the sweet pepper and onion and fry a little in sunflower oil.
Drain the juice from the zucchini, mix them first with vegetables, adding finely chopped garlic. Then add all the herbs and spices.
The zucchini needs to sit in the refrigerator a little longer to soak in and get that flavor we started all this for. Usually enough
hours, well two maximum.

Recipe No. 3

...from pre-boiled zucchini.

We will need:

Zucchini – 3 pcs. (take medium size)
Onions – 2 pcs.
Sweet bell pepper – 3 pcs.
Carrots – 3 pcs.
Vegetable oil - half a glass
Table vinegar - half a glass
Garlic – 4 cloves
Sugar – 50 gr.
Korean seasoning - tablespoon
Black pepper and a little salt.

How to cook quick pickled zucchini in Korean:

Boil the zucchini: you can boil them whole, or pre-boil them.
having cut it, this does not play a decisive role in this case. The main thing is that they will become soft, it will take a little time. Drain the water and let the zucchini cool.
While the zucchini is cooling, cut the bell peppers and onions into small strips and grate the carrots.
Mix everything, add spices, squeeze out the garlic and leave to marinate.
In a day, the zucchini will be ready for testing, but this is if you put them in the refrigerator; at room temperature, marinating will happen much faster, after 5 hours you can already try.

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!