Instant Korean zucchini

Instant Korean zucchini is a delicious appetizer that can be easily prepared even by those who don’t like or don’t know how to cook. The collection contains elementary recipes. Everyone will find something new and interesting for themselves. Original snacks will be an easy complement to hearty meals. Enjoy!

Instant Korean zucchini slices

Instant Korean zucchini slices will be a suitable treat for every occasion. Pickled vegetables go harmoniously with meat or fish. The salad comes out juicy and moderately spicy. The light snack is simple to prepare and does not require heat treatment. Fragrant, juicy zucchini will not harm your figure and will fill you up well. The snack is considered healthy and low-calorie. Even a novice housewife can handle assembling the dish.

1. 
   How to make delicious Korean quick-cooking zucchini? Prepare the ingredients and move on to cutting. For appetizers, we definitely use young vegetables.
2. 
   After washing the zucchini and peeling the carrots from the thin peel, thinly slice the zucchini and chop the carrots into shavings on a Korean carrot grater. Unload the slices into a container, sprinkle with salt.
3. 
   After thoroughly mixing, marinate the contents for half an hour. Don't forget to stir the mixture. The salt will draw out excess liquid.
4. 
   After peeling the ginger, cut it into cubes or finely grate it. After washing the dill and hot pepper, chop them. Crush the garlic, if desired, removing the top layer. We adjust the sharpness depending on preference.
5. 
   Prepare the dressing by combining lemon juice (or acetic acid), soy sauce, vegetable oil and pepper.
6. 
   Decant the liquid formed from the zucchini. To the salted ingredients add chopped dill, chopped ginger and chopped chili pepper, as well as crushed garlic.
7. 
   Season with ground pepper and pour over.
8. 
   Combine by mixing the components. Marinate for half an hour, remembering to stir so that the cooking is even.
9. 
   After the time has passed, we take a sample. If the taste does not match the desired one, season with spices and let marinate further. If everything is satisfactory, drain the dressing and serve the “Korean” appetizer. Bon appetit!

Quick Korean zucchini strips with soy sauce

Quick Korean zucchini in strips with soy sauce is a juicy, crispy appetizer that will complement meat dishes or become a snack on its own. The spices add an Asian flavor to the salad.Zucchini itself has a neutral taste, but the spices make the appetizer special.

Cooking time – 3 hours 00 minutes

Cooking time - 10 min.

Portions – 2

Ingredients:

• Young zucchini – 1 kg.
• Carrots – 300-400 gr.
• Vinegar 9% – 1-2 tbsp.
• Soy sauce - to taste.
• Salt - to taste.
• Hot pepper – 0.25-0.5 tsp.
• Onions – 1 pc.
• Vegetable oil – 8 tbsp.
• Granulated sugar – 1 tbsp.
• Coriander/Korean carrot seasoning – 1-2 tsp.
• Garlic – 3-4 cloves.
• Parsley/coriander - to taste.
• Sesame – 2-3 pinches.

Cooking process:

Step 1. We collect products in accordance with the recipe.

Step 2. After peeling the carrots and rinsing the zucchini, grate them on a Korean carrot grater.

Step 3. Season with salt and granulated sugar.

Step 4. After stirring, leave on the table to salt for 2 hours.

Step 5. After squeezing out the moisture, drain the liquid.

Step 6. Sprinkle with chopped garlic, hot pepper and ground coriander.

Step 7. After heating the vegetable oil in a thick frying pan, add the peeled and chopped onion into half rings. Fry it until golden.

Step 8. Take out the onion and pour boiling oil over the salad. You won't need the bow anymore.

Step 9. After thoroughly stirring the mixture, season it with soy sauce and acetic acid.

Step 10. Finely chop the washed greens and sprinkle on the salad. Mix the ingredients. Cover with film and move to cool.

Step 11. After cooling, you can serve the appetizer. If you have time, leave the salad for a couple of hours. This will make the salad much more appetizing.

Step 12. Serve the salad and sprinkle with toasted sesame seeds. Decorate with greens and eat with chopsticks. Bon appetit!

Instant Korean zucchini with honey

Even an amateur can do Korean quick-cooking zucchini with honey.This delicate appetizer with a savory twist is super easy to prepare. The budget dish looks decent and is appropriate for a light snack or addition to the main meal. A delicious marinade turns a simple product into something special and interesting.

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 4

Ingredients:

• Zucchini – 500 gr.
• Salt – 0.5 tsp.

Fill:

• Vegetable oil – 100 ml.
• Vinegar 9% – 1.5 tbsp.
• Liquid honey – 0.5 tbsp.
• Garlic – 3 cloves.
• Ground black pepper - to taste.
• Water – 1.5 tbsp.
• Dill - to taste.
• Parsley - to taste.
• Cilantro - to taste.
• Basil - to taste.

Cooking process:

Step 1. After sorting out the greens, soak them in cold water. Leave while we prepare other products.

Step 2. Dry the leaves on paper towels.

Step 3. Finely chop the washed young zucchini fruits with a housekeeper or use a grater with a special attachment to make slices.

Step 4. Place the slices in a container and sprinkle with salt. Leave for half an hour.

Step 5. Press the peeled garlic with a garlic press. Finely chop the greens. Combine with vegetable oil, acetic acid, honey and pepper.

Step 6. Instead of a press, you can use a sharp knife to release more essential oils.

Step 7. After mixing the ingredients, add water and shake.

Step 8. Squeeze out the moisture from the zucchini.

Step 9. Place the zucchini in a large container and pour the marinade over it.

Step 10. After stirring, transfer to the refrigerator overnight.

Step 11. During marinating, stir several times.

Step 12. Before serving, stir again and place on plates.

Step 13. Try the snack. Bon appetit!

Instant Korean zucchini with sesame seeds and soy sauce

Anyone can make instant Korean zucchini with sesame seeds and soy sauce. An appetizing filling will add piquancy to ordinary products. Zucchini that lacks a strong flavor will find new life with the perfect marinade. Lovers of spices and moderately spicy snacks will not pass by.

Cooking time – 1 hour 05 minutes

Cooking time - 10 min.

Portions – 4

Ingredients:

• Zucchini – 500 gr.
• Salt - to taste.
• Sesame/sunflower oil – 2 tbsp.
• Sesame seeds – 0.5 tsp.
• Green onion – 1 pc.
• White wine vinegar – 3-4 tbsp.
• Soy sauce – 3-4 tbsp.
• Ground black pepper - to taste.
• Garlic – 1 clove.
• Chili pepper - to taste.
• Ginger root – 1.5 cm.
• Cilantro - to taste.
• Coriander peas – 0.5 tsp.

Cooking process:

Step 1. Prepare the ingredients for the original snack. We wash young zucchini, chili peppers and herbs (we replace specific cilantro with other herbs at our discretion). Peel the ginger root by scraping off the skin with a spoon. We remove the garlic cloves from the husks. We adjust the sharpness depending on preference.

Step 2. Having cut off the ends of the zucchini, cut the fruits into not too thin slices and place in a bowl. It is not necessary to remove the thin skin. If the fruits are quite watery, sprinkle with salt and wait until the liquid is released. Then we drain it. Having completed this procedure, we do not add salt subsequently.

Step 3. Three garlic and ginger on a fine grater. Cut the chili pepper into rings, removing the seeds if desired. For those who like spicy snacks, you can leave the seeds and increase the amount of ginger and garlic.

Step 4. After chopping the greens (instead of cilantro we use parsley or coriander leaves) and grinding the coriander seeds with a pestle, add the fragrant spices to the zucchini.

Step 5.Sprinkle with salt and pepper. Season with sesame oil, it will give an extraordinary taste (replace with sunflower oil if necessary), wine vinegar (malic or 9% acetic acid) and soy sauce.

Step 6. After stirring, marinate the zucchini for at least half an hour. Stir occasionally so that the marinating process occurs evenly. If you keep the zucchini longer, the appetizer will become even more appetizing. Check for taste and adjust with spices if necessary.

Step 7. Having divided into portions, we proceed to tasting the Asian snack. A quick, appetizing meal that goes perfectly with barbecue and ends in no time. I recommend preparing a double or even triple portion for a large company. Bon appetit!

Korean zucchini with carrots

Korean-style zucchini with carrots turns out incredibly appetizing. The selection of products is perfect. The dressing combines the harmony of flavors and turns vegetables into a perfect dish. This spring appetizer will dilute ordinary food with its bright presentation.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 4

Ingredients:

• Zucchini – 500 gr.
• Carrots – 150-200 gr.
• Salt – 1 tsp. + 2-3 pinches
• Vegetable oil – 50 ml.
• Sesame seeds – 2 tbsp.
• Greens – 1 tbsp.

Refueling:

• Apple cider vinegar 6% – 2 tbsp.
• Soy sauce – 1 tbsp.
• Honey – 2 tsp.
• Ground red pepper – 0.25-0.5 tsp.
• Garlic – 2 cloves.

Cooking process:

Step 1. Having peeled the skin from the carrots using a housekeeper, as well as washed the zucchini and herbs (parsley, green onions, coriander, dill or others), we proceed to the process.

Step 2. After chopping the peeled garlic, put it in a bowl. Season with hot pepper. Pour apple cider vinegar (or 9% acetic acid), soy sauce and honey. Combining the components.

Step 3.After cutting off the tails, thinly slice the zucchini. Cut juicy carrots into strips with a sharp knife or pass through a Korean carrot grater.

Step 4. Separately fold the vegetable slices. Salt the zucchini generously. Lightly add some salt to the carrots. After mixing the vegetables, leave them on the table.

Step 5. Rinse the zucchini from salt with water and squeeze out the moisture.

Step 6. Squeeze excess juice from carrots. Combine the squeezed vegetables into containers.

Step 7. Pour the filling over the vegetables.

Step 8. After calcining the vegetable oil in a frying pan, add sesame seeds and lightly brown.

Step 9. Pour the contents over the vegetables. Chop the greens and sprinkle on the salad.

Step 10. Mix the ingredients thoroughly.

Step 11. Serve the appetizer immediately or let it marinate for a couple of hours. Serve and enjoy. Bon appetit!

Instant Korean zucchini for the winter

Korean quick-cooking zucchini for the winter - a roll that everyone can do. Preparation takes a minimum of time, and the process itself is very exciting. Budget seaming will become a frequent guest in winter. Crispy vegetables add originality and piquancy to home-cooked meals.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 2

Ingredients:

• Zucchini – 700 gr.
• Carrots – 120 gr.
• Onions – 80 gr.
• Vinegar 9% – 2 tbsp.
• Water – 500 ml.
• Salt – 1 tsp.
• Granulated sugar – 0.5 tbsp.
• Vegetable oil – 60 ml.
• Korean salad dressing – 1 tbsp.
• Garlic – 10 gr.

Cooking process:

Step 1. Having chosen juicy young vegetables, peel the carrots and rinse the zucchini.

Step 2. Grind the peeled carrots with a grater. After peeling the onion, cut it into halves or quarters.

Step 3. Grate the zucchini or, for convenience and save time, chop it using a food processor.Overripe specimens are also suitable for salad. But they are first cleaned of rough skin and entrails with seeds.

Step 4. Place the slices in a large container. Separately combining liquids (water, vegetable oil, acetic acid), season with salt, malt, flavor with Korean spices and chopped garlic. After thoroughly stirring the filling, taste it. If everything suits you, distribute it among the vegetable slices. You can adjust the amount of spiciness yourself. It is important not to overdo it with the preservative.

Step 5. After mixing the contents, set it on a low flame. Boil for 5 minutes. Thanks to instant heat treatment, vegetables will remain crispy.

Step 6. After rinsing the jars of soda, heat them in the oven or heat them over steam (we sterilize small jars in the microwave). Fill clean, dry containers with boiling salad.

Step 7. Seal the fragrant snack with sterilized screw caps and place the jars on their sides. If we roll using a seaming wrench, turn the jars upside down. Wrap in a warm blanket and cool completely.

Step 8. Move the winter rolls to the basement or storage room. When you want to diversify your usual diet, open a jar of snacks and enjoy. Bon appetit!

Korean zucchini salad with carrots and onions

Korean-style zucchini salad with carrots and onions has a bright piquancy. Vegetables that are neutral in taste, thanks to the marinade, exude an incredible aroma that attracts lovers of Asian cuisine. Preparation of the snack takes no more than half an hour. Pickled vegetables go well with any homemade meal.

Cooking time – 24 hours 30 minutes

Cooking time - 30 min.

Portions – 10

Ingredients:

• Young zucchini – 1 kg.
• Carrots – 300 gr.
• Vinegar 9% – 2 tbsp.
• Granulated sugar – 3 tbsp.
• Salt – 2 tsp.
• Seasoning for Korean carrots - to taste.
• Onions – 1 pc.
• Vegetable oil – 4 tbsp.
• Garlic – 4 cloves.

Cooking process:

Step 1. After dousing the zucchini with strong water pressure and washing off the sand, dry them and turn them into straws using a special device. Overripe fruits are first cleaned of entrails and skin.

Step 2. Grind the peeled carrots using the same method.

Step 3. Having freed the onion from the top layer, cut the head as thin as possible.

Step 4. After peeling the garlic, chop it with a press or fine grater.

Step 5. In a large bowl, collect the prepared ingredients.

Step 6. Malt and salt. Season with Korean carrot seasoning. Water with acetic acid and odorless vegetable oil.

Step 7. Stir gently.

Step 8. Transfer the workpiece into a capacious container. Cover and place in the refrigerator for a day. In principle, 3 hours is enough. But the longer the appetizer is marinated, the tastier and richer it will be. If you make it in the evening, you can taste it in the morning.

Step 9. Serve the food and sit down to eat. Bon appetit!

Korean spicy zucchini

Korean spicy zucchini has this name for a reason and fully characterizes it. The appetizer will fit perfectly into family feasts or special occasions. Rich and savory vegetables look perfect and festive. Any event will be remembered for an interesting salad with a pleasant spice.

Cooking time – 16 h. 00 min.

Cooking time - 30 min.

Portions – 6

Ingredients:

• Zucchini – 1 kg.
• Bell pepper – 1 pc.
• Hot pepper – 1 pc.
• Onions – 1 pc.
• Salt – 2 tsp.
• Granulated sugar – 1 tsp.
• Vinegar 70% – 1 tsp.
• Vegetable oil – 50 ml.
• Ground black pepper – 1 tsp.
• Parsley – 1 bunch.
• Dill – 1 bunch.
• Garlic – 4 cloves.

Cooking process:

Step 1. After rinsing the zucchini or zucchini, divide them into segments. Immerse in boiling salted water and boil for no more than 10 minutes. For young fruits, you can skip this step. Overgrown specimens are best used for winter seaming.

Step 2. Take out the blanched vegetables and cool them. We cut the fruits into acceptable pieces and place them in a large container.

Step 3. Chop the washed hot pepper into rings. If desired, remove the seeds. For contrast, we take fruits of different colors. And to make the snack even spicier, increase the quantity.

Step 4. After rinsing the sweet pepper, cut it as desired.

Step 5. After peeling the onion, slice it thinly.

Step 6. Cut the garlic, peeled from the top layer, into slices. The amount of fragrant ingredient can be increased.

Step 7. Wash the greens thoroughly and dry them. We chop quite coarsely. We unload to the zucchini. If necessary, replace dill and parsley with other herbs - green onions, cilantro or coriander.

Step 8. Place onion half rings and garlic slices. Sprinkle salt and sugar.

Step 9. Pour in vinegar essence (replace with 9% acetic acid, increasing the amount proportionally).

Step 10. Pepper and season with vegetable oil.

Step 11. After carefully stirring, cover and remove the workpiece to marinate overnight.

Step 12. Serve the spicy dish. Bon appetit!