Korean Zucchini: The Most Delicious Salad Recipes For Instant Cooking And For The Winter, Reviews

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking Korean zucchini: quick pickled snacks and a recipe for the winter

Zucchini "settled" in Europe in the 16th century, at that time the plant was cultivated as an ornamental, but soon the unique taste of the fruit was also tasted. Since then, the elongated variety of pumpkin has fallen in love with both ordinary housewives and eminent chefs, one of the popular dishes - Korean zucchini - is an original, easy-to-prepare appetizer, distinguished by piquant oriental notes. The salad can be enjoyed fresh, or you can stock up on fragrant yummy for the winter.

Content

• 1 The specifics of the "Korean" snack
• 2 Culinary Secrets

• 3 A selection of Korean zucchini recipes

  • 3.1 Basic

    3.1.1 Video: a classic recipe for pickled zucchini

  • 3.2 With soy sauce and sesame seeds
  • 3.3 With honey and fried sesame seeds
  • 3.4 With mushrooms
  • 3.5 Option with boiled zucchini

  • 3.6 "Korean" salad with zucchini for the winter

    • 3.6.1 How to sterilize workpieces
    • 3.6.2 Video: Korean zucchini recipe for the winter
• 4 Reviews

The specifics of the "Korean" snack

The specificity of the salad is due to three factors:

• spices - spices are introduced into the composition that give the dish a tart taste, usually used: red and black peppers, coriander, basil, paprika, nutmeg, turmeric, but often the mixture of aromatic additives is replaced by a ready-made Korean-style carrot seasoning, garlic, dill will come in handy, parsley, cilantro;
• cutting technique - vegetables are chopped into narrow strips, it is best to use a Korean-style carrot grater, but if there is no device, you can do with a regular grater or a sharp knife;
• pickling - vegetables are soaked in a marinade based on vinegar and vegetable oil.

Coriander is an indispensable component of Korean pickled vegetables, the spice is included in the ready-made seasoning for Korean carrots

Culinary secrets

To make the appetizer "great", experienced hostesses recommend:

• Choose the "right" zucchini. Use young fruits, up to 20 cm long, with a shiny elastic peel of a light or greenish shade without damage or dents. If the skin of the vegetable is thin, you do not need to cut it off when preparing the dish.

  

  Young fruits no longer than 20 cm are suitable for pickling

• Take odorless vegetable oil so that the aroma of the product does not overpower the spices.

• Use vinegar 6-9%.

  

  It is best to take natural vinegar, it not only gives sourness, but also participates in the taste and aroma of the snack

• Let the salad sit in the refrigerator for 1–2 hours or longer before serving to obtain a pronounced taste and aroma.

  

  You need to marinate zucchini for at least one to two hours

A selection of Korean zucchini recipes

Let's dwell on the most popular methods of preparing snacks.

Base

The traditional recipe can be modified to your liking by adding your favorite spices. Required:

• zucchini, carrots, Bulgarian pepper - 2 fruits each;
• garlic - 2 cloves;
• vegetable oil - 5 tablespoons;
• Korean-style carrot seasoning - 1.5 tablespoons;
• vinegar - 2 tablespoons;
• greens - a bunch;
• salt and pepper to taste.

Preparation:

1. Chop the carrots and zucchini into narrow strips.
2. Fold the food into a deep container, salt and set aside: the vegetables should give juice.
3. Cut the bell pepper into a thin strip, preferably using fruits of different colors to make the appetizer brighter.
4. Drain the juice from the zucchini-carrot mixture, but you can leave it if you want more liquid in the snack. Stir in pepper, salt to taste.
5. Heat oil in a skillet, stir in Korean carrot seasoning, heat the mixture for 10 seconds.
6. Pour prepared vegetables with spicy oil, add vinegar.
7. Stir in finely grated processed garlic, chopped herbs, black pepper to taste.

8. Refrigerate for 1–2 hours.

   

   If the fruits of the bell pepper are of different colors, the salad will come out bright and original

Video: a classic recipe for pickled zucchini

With soy sauce and sesame seeds

This aromatic dish can be served as a cold appetizer or as a side dish for meat dishes, a salad is good and in combination with boiled potatoes. Required:

• zucchini - 4 pieces;
• bulb;
• carrots - 3 fruits;
• Bulgarian pepper - 2 pieces (red and yellow);
• garlic - 4 cloves;
• soy sauce, sesame oil, sugar - a tablespoon each;
• sesame seeds, red ground pepper, acetic acid - 2 teaspoons each;
• black pepper to taste.

Use a natural fermented sauce for the marinade

Preparation:

1. Chop the zucchini into thin circles, put the workpiece in a deep bowl, add salt and leave under yoke for 2 hours.
2. Divide the onion into thin half rings and sauté until browned in vegetable oil.
3. Chop carrots and bell peppers into thin strips, chop the garlic.
4. Drain the juice from the zucchini and add to the rest of the vegetables.
5. Add sesame oil, sugar and soy sauce, acetic acid, sesame seeds and ground red pepper, black pepper to taste.
6. Refrigerate for an hour or more.

With honey and fried sesame seeds

For a salad with an exotic spicy-sweet taste with tart notes of fried sesame, you need:

• zucchini - 0.5 kg;
• vegetable oil - 0.5 cups;
• vinegar - 2 tablespoons;
• soy sauce - a tablespoon;
• honey - 2 teaspoons;
• sesame seed - 2 tablespoons;
• dill - a bunch;
• spices to taste (red pepper, suneli hops, etc.).

Preparation:

1. Cut the zucchini into thin circles, add salt.
2. Mix vinegar with soy sauce, add honey, chopped garlic and spices as desired.
3. Drain the liquid from the zucchini and combine the vegetable with the filling.
4. Heat vegetable oil in a frying pan, pour sesame seeds into a bowl and fry the grains until caramelized.
5. Pour oil with sesame seeds into the zucchini, stir in finely chopped dill, keep in the refrigerator for a couple of hours.

Oriental dishes are often seasoned with sesame seeds, aromatic grains are a great company for zucchini too.

With mushrooms

A spicy appetizer with mushrooms is in perfect harmony with grilled meat and hot kebabs. You will need:

• zucchini - 700 g;
• champignons - 200 g;
• medium carrot;
• garlic - 3 cloves;
• vinegar and vegetable oil - 3-4 tablespoons;
• seasoning for carrots in Korean - 25 g;
• sugar and salt to taste.

Preparation:

1. Cut the zucchini into a narrow strip, season with salt.
2. Chop the champignons into strips and cook for 5-7 minutes in salted water. Cool down.
3. Grind the carrots with a grater, process the garlic with a press.
4. Mix all the ingredients together with vinegar, oil, Korean carrot seasoning, salt and sugar.
5. Cover with a plate, press down and refrigerate for 3-4 hours or longer.

Champignons will give the zucchini their exquisite aroma

Option with boiled zucchini

The salad comes out especially tender if the zucchini is boiled beforehand. Required:

• young zucchini - 3 fruits;
• bell peppers and carrots - 3 each;
• onions - 2 pieces;
• garlic - 4 cloves;
• sugar - 50 g;
• ground black pepper, salt, Korean-style carrot seasoning - a tablespoon each;
• vegetable oil and vinegar - 0.5 cups each.

Preparation:

1. Pour zucchini with water without cutting or peeling off the skins.
2. Boil and cook for 10 minutes.
3. Throw the vegetable into a colander, cut into thin circles.
4. Chop carrots, bell peppers, onions in a narrow strip, process the garlic with a press.
5. After mixing vegetables, add sugar, salt, spices, vinegar and oil.
6. Cover with plastic wrap and refrigerate for 24 hours. At room temperature, the marinating process is reduced to 7 hours.

It is imperative to cook the zucchini whole and no more than 10 minutes.

"Korean" salad with zucchini for the winter

It is easy to save a particle of summer for the winter if you know a simple recipe. Required:

• zucchini - 2.5 kg;
• onions and carrots - 500 g each;
• bulgarian pepper - 5 fruits;
• garlic - 150 g;
• dill, cilantro, parsley - in a bunch;
• sugar, vinegar, vegetable oil - a glass;
• salt - 2 tablespoons;
• seasoning for carrots in Korean - 1.5 tablespoons.

Technology:

1. Prepare the marinade by combining oil, vinegar, sugar, salt and Korean carrot seasoning.
2. Chop zucchini, carrots, onions, bell peppers into a narrow strip.
3. Chop the herbs finely, crush the garlic and add to the mixture.
4. Pour in the marinade, stir and leave for 3 hours.
5. Distribute in sterile jars, pouring into containers and marinade, sterilize the workpieces in a water bath, roll up.

You can store the workpiece at room temperature for 4–6 months.

Cilantro, parsley and dill are the “green combination” most often added to Korean pickled vegetables

How to sterilize workpieces

Sterilization of preserves in a water bath is carried out as follows:

1. Cover the bottom of a large saucepan with a clean towel or piece of thick cloth.
2. Cover the jars with blanks, without closing, and place them in a bowl.

3. Pour water into the container (its temperature should not be lower than the temperature inside the workpiece, otherwise the glass may burst) so that the cans are hidden "up to the shoulders".

   

   The water should cover the cans up to the "shoulders"

4. After waiting for a boil, put the fire to a minimum and sterilize the workpieces for 15 (0.5 liter cans), 20 (0.7 liter cans) or 30 (liter cans) minutes.

Then roll up the cans and place them on the pallet with the lids down, insulate with a blanket and leave until they cool completely.

Video: Korean zucchini recipe for the winter

Reviews

Korean zucchini will decorate the festive table and diversify the everyday evening. It is not necessary to strictly follow the described recipes: playing with spices, you can get an original snack every time.