Korean instant zucchini and winter preparations: a “native” vegetable in an Asian way

Hot pickled foods are called kimchi in Korea. It is believed that it is the daily use of this dish that Asians owe to good health and longevity. Vegetables in Korean have the following benefits for the body:

• increased resistance to infectious diseases;
• suppression of inflammatory processes;
• acceleration of tissue regeneration;
• reduced risk of neoplasms;
• prevention of genetic mutations;
• digestion improvement;
• metabolic acceleration;
• slowing down the aging process.

7 culinary subtleties

Home preservation is a real art. Experiments with the composition and aromas allow you to create unique dishes that can surprise guests and delight loved ones. To make the blanks tasty and stand for as long as possible, remember the seven subtleties of how to cook zucchini in Korean for the winter.

1. Use young zucchini. The main features of a quality product are its small size, green stalk and thin peel. It is important that the vegetable does not have spots and mechanical damage.
2. Core. Korean pickled vegetables should have a distinctive, pleasant crunch. Therefore, you need to use only dense squash pulp.
3. Add juiciness. If the squash pulp seems dry to you, pour boiled water over the crushed product. When the liquid drains, continue cooking according to the selected recipe.
4. Use odorless oil. Foreign aromas should not distract attention from spices. Olive or flaxseed oil is best. If you prefer sunflower oil, it should be refined.
5. Add spices generously. The severity of the marinade affects not only the taste, but also the preservation of the workpiece. The more spices in the composition, the longer the standby time will be.
6. Do not use frozen zucchini. Thawed vegetables will be too soft. It is better to take dried zucchini, which are kept in water for ten minutes before cooking.
7. Add the eggplant. They will add a spice to the fresh vegetable dish. Before combining the blue ones with the marinade, they need to be coarsely chopped and boiled for ten minutes.

Quick options

Korean-style instant zucchini is a lifesaver if guests suddenly rush in. And with this appetizer you can diversify the daily routine menu. Pickled vegetables go well with rice, potatoes, mushrooms and chicken.

With vegetables and herbs

Features If you appreciate not only the taste, but also the aesthetic qualities of the dishes, use mixed vegetables. Against the background of a white zucchini, a rainbow made of multi-colored peppers, carrots and greens will look very elegant. The dish will delight not only the appearance, but also an interesting combination of tastes and contrasting textures.

You will need:

• two zucchini;
• two bell peppers (red and yellow);
• two carrots;
• a quarter of a head of cabbage;
• two cucumbers;
• a bunch of greens (parsley, dill, cilantro);
• two cloves of garlic;
• a quarter cup of vinegar;
• 50 ml of vegetable oil;
• 3 g of red pepper;
• as much black pepper;
• 5 g of coriander;
• as much turmeric.

Cooking

1. Cut all the vegetables into thin strips or use a special grater. Stir and lightly salt.
2. Heat oil in a pan. Send there a mixture of dry spices and warm for ten seconds.
3. Remove the pan from the heat, place the vegetables in the aromatic oil and mix well.
4. Transfer the workpiece to a container where the food will be pickled. Add vinegar, squeezed garlic and chopped herbs.
5. Refrigerate for an hour.

With soy sauce

Features If you want to surprise guests with something Asian, but are not very good at spices, there is a universal solution. You will not lose if you pickle zucchini in soy sauce. Vegetables are saturated with a sharp-salty flavor and perfectly complement the fish dish.

You will need:

• five zucchini;
• four cloves of garlic;
• bulb;
• 15 ml of soy sauce;
• as much vinegar;
• 100 ml of vegetable oil;
• 50 g sesame;
• as much sugar;
• 5 g of red pepper.

Cooking

1. Cut zucchini into thin slices as thin as possible. Lightly salt them and set them on for a couple of hours so that the excess liquid is gone.
2. Lightly fry the onion half rings.
3. Squeeze the liquid from the zucchini, mix with onions and squeezed garlic. Add sauce, vinegar, oil and spices to the mixture.
4. Refrigerate at least an hour.

Heh

Features Korean squash zhe is a simple and tasty salad. It is characterized by a delicate texture and pleasant unobtrusive sharpness. A real Asian appetizer, prepared at home, diversifies the festive or casual menu, enhances appetite and saturates the body with vitamins.

You will need:

• 1 kg of zucchini;
• two carrots;
• red bell pepper;
• bulb;
• three cloves of garlic;
• 100 ml of vegetable oil;
• 20 g of sugar;
• the same amount of salt;
• 15 ml of vinegar;
• 3 g dried cilantro;
• as much ground red pepper;
• fresh greens.

Cooking

1. Cut the zucchini into thin rings and soak them in boiling water for five minutes. Drain the water.
2. Cut the carrots and peppers into strips, and the onions in half rings.
3. Mix liquid ingredients and spices with squeezed garlic.
4. Combine the vegetables with the marinade and leave for at least half an hour. The longer the dish is infused, the brighter will be its taste.

Korean zucchini for the winter: 5 recipes for savory snacks

In the cold season, prices for fresh vegetables in supermarkets increase sharply. And their quality is doubtful, because it is not known under what conditions they were grown in the middle of winter and how they were stored. Therefore, it is important to stock up with tasty and healthy salads from the summer. Learn Korean zucchini recipe to enjoy your favorite dish year-round.

With carrots

Features The first thing that comes to mind when thinking about Korean snacks is carrots. Crispy and spicy, it decorates the festive table, complementing the vegetable side dishes and meat. As an experiment, cook zucchini with carrots in Korean for the winter. The dish will turn out to be satisfying and tender. Soft zucchini and crispy carrots are a great tandem.

You will need:

• 2 kg of squash;
• 0.5 kg of carrots;
• bulb;
• 3 cloves of garlic;
• 50 g of sugar;
• 10 g of salt;
• 100 ml of vinegar;
• the same amount of vegetable oil;
• 3 g of red pepper;
• as much black pepper;
• the same amount of basil;
• as much turmeric;
• as much coriander.

Cooking

1. Cut carrots and zucchini into thin strips.
2. Chop the onion as small as possible.
3. Mix spices with salt and sugar. Add squeezed garlic, oil and vinegar.
4. Combine the vegetables, mix with dressing and pickle in the refrigerator for two hours. It is better to cover the container with the salad lid or tighten the film.
5. During the specified time, mix the products two to three times.
6. Put the workpiece in a clean glass container, sterilize and roll up.

With greens

Features It is the green color that causes bright summer associations. If you want homemade workpieces to remind you of the warm season, use more vibrant components. In Korean marinated squash recipe, add fresh fragrant herbs.

You will need:

• 2 kg of squash;
• 300 g carrots;
• 0.5 kg of onions;
• 5 green peppers;
• two heads of garlic;
• a bunch of cilantro;
• a bunch of dill;
• a bunch of parsley;
• 200 g of sugar;
• 200 ml of vegetable oil;
• 50 g of salt;
• 100 ml of vinegar;
• 3 g of red pepper;
• as much coriander;
• the same amount of basil;
• as much turmeric;
• salt.

Cooking

1. Zucchini, peppers and carrots cut into strips, and onions - in half rings.
2. Chop the greens finely, squeeze the garlic.
3. Combine all the liquid and loose ingredients to make a marinade.
4. Combine the vegetables, pour the marinade and leave in the refrigerator for three hours. Do not forget to mix periodically.
5. Arrange on banks, sterilize and roll up.

With tomatoes and beets

Features Squash with tomatoes and beets in consistency is more like ketchup or adjika. Nevertheless, the presence of hot spices gives the Asian sauce a thick sauce. This dish is perfect for pasta, potatoes or for sandwiches.

You will need:

• 3 kg of squash;
• 2 kg of tomatoes;
• 0.5 kg of carrots;
• as much bell pepper;
• large beets;
• five heads of garlic;
• 250 ml of vegetable oil;
• 100 g of sugar;
• 10 g of red pepper;
• 50 g of salt.

Cooking

1. Remove the peel from the zucchini and pass them through the meat grinder. Do the same with tomatoes, carrots, beets and peppers.
2. Squeeze the garlic.
3. Add the remaining ingredients, except pepper, and simmer for about an hour.
4. Add pepper and cook for a quarter hour.
5. Roll up the banks.

With honey

Features Korean zucchini salad for the winter will be even more exotic if you add a little honey to the marinade. Sweet notes will dilute the spice and give vegetables a new flavor.

You will need:

• 1 kg of zucchini;
• 20 g of salt;
• 3 g of red pepper;
• as many chili peppers;
• as much coriander;
• 200 ml of vegetable oil;
• 50 ml of vinegar;
• 50 g of honey;
• four cloves of garlic.

Cooking

1. Cut the zucchini into strips or small cubes, salt and leave for half an hour.
2. Mix liquid ingredients with honey and spices.
3. Drain the liquid from the squash, mix with the marinade. Add chopped greens and squeezed garlic.
4. Add marinade to zucchini and put it in jars.
5. Sterilize and roll up.

No sterilization

Features Sterilization is a laborious process that takes a lot of time and requires attention. In addition, during the processing of cans in the kitchen it becomes stuffy. To save yourself from unnecessary troubles, prepare zucchini in Korean style for the winter without sterilization.

You will need:

• 2 kg of squash;
• 0.5 kg of carrots;
• as many onions;
• as much bell pepper;
• two heads of garlic;
• 2.5 liters of water;
• 100 ml of vegetable oil;
• 50 ml of soy sauce;
• as much vinegar;
• 10 g of red pepper;
• 50 g sesame;
• as much mustard seeds;
• as much sugar;
• salt.

Cooking

1. Cut zucchini, carrots and peppers into strips, and onions into thin half rings.
2. Boil water and turn on fire. Add mustard, sesame and sugar with salt. Boil for three to five minutes.
3. Add oil, vinegar and soy sauce. Boil again for five minutes.
4. Add red pepper. From this moment, the cooking time for the sauce can vary from five minutes to a quarter of an hour. The longer the liquid boils, the sharper the marinade will be.
5. Combine the vegetables with the squeezed garlic and send to the marinade.
6. Boil the workpiece for three minutes and roll over the banks.

How is sterilization performed?

So that the salad from zucchini in Korean for the winter waits in the wings, and does not ferment or deteriorate, the workpieces are sterilized. This allows you to neutralize harmful bacteria that could get into the jar of food and marinade. The processing process can be described step by step in five stages.

1. Pick a suitable container. It should be a large pan, which completely includes one or more cans.
2. Boil water. Fill the pan with liquid and heat until it begins to simmer.
3. Take precautions. To prevent the glass containers from cracking in contact with the hot bottom of the pan, cover it with a cotton napkin.
4. Handle the jars. Place open glass containers filled with blanks in boiling water so that no liquid gets inside. Sterilization time varies from ten minutes to half an hour, depending on the volume of the container.
5. Roll up. Seal the jars tightly with lids, wrap them in a blanket. In this state, the workpieces should be completely cooled.

Pickled vegetables are an integral part of the daily diet of Koreans. But you will not find them in the restaurant menu. And all because this dish is served to absolutely all visitors at the expense of the establishment, as a tribute to the guest, taking care of his health and good appetite. Why don't you introduce a similar tradition at home? Choose your favorite winter squash recipe for the winter and bring your loved ones to Asian cuisine.

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