15 Great Korean Zucchini Recipes for Winter
Source: San_ta, AdobeStockDuring zucchini season, the question of preservation becomes particularly urgent, as there's usually an abundance and nowhere to put them. So, we're sharing another unconventional solution – Korean-style zucchini for winter. We'll tell you how to prepare them correctly and what you can add in our collection of recipes!
1. Spicy Korean Zucchini
Source: vosadu-li-vogorode.ruJust zucchini and no unnecessary additions!
You will need: 900 g zucchini, 10 g garlic, 500 ml water, 60 ml vegetable oil, 0.5 tbsp sugar, 1 tsp salt, 1 tbsp Korean spices, 2 tbsp vinegar.
Preparation: Grate the zucchini on a Korean grater and add all other ingredients except vinegar. Cook the mixture on the stove for 5 minutes after boiling, pour in the vinegar, and seal in sterilized jars.
2. Korean Zucchini with Carrots
Source: youtube.comAnother classic winter preservation recipe – delicious, vibrant, and beautiful.
You will need: 1.5 kg zucchini, 1 kg carrots, 8 cloves garlic, 2 tbsp Korean spices, 100 ml vinegar, 1/2 cup sugar, 1/2 cup vegetable oil, 1 tbsp salt.
Preparation: Grate carrots and zucchini on a Korean grater, mince garlic, and add the remaining ingredients. Mix the salad thoroughly and leave it in the refrigerator for 5 hours. Pack it tightly into sterilized jars, pour in the remaining marinade, and sterilize for about 20 minutes. Seal the jars.
3. Korean Zucchini with Cucumbers for Winter
Source: lobsterhouse.ruInstead of a Korean grater, you can thinly slice the vegetables into julienne strips.
You will need: 1 kg zucchini, 1 kg cucumbers, 120 ml vegetable oil, 80 g vinegar, 4 cloves garlic, 1 bunch herbs, 1 tbsp Korean spices, 1.5 tsp salt, 3 tsp sugar.
Preparation: Grate zucchini and cucumbers on a Korean grater, add chopped garlic, herbs, and all spices to taste. Add the remaining ingredients, mix, and let it infuse overnight, covered. Divide the appetizer into jars, pour in the remaining marinade, and sterilize in a pot of water for about 15 minutes. Seal the jars.
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4. Korean Zucchini with Herbs
Source: vosadu-li-vogorode.ruWe recommend experimenting with a variety of herbs.
You will need: 1 kg zucchini, 10 g garlic, 500 ml water, 60 ml vegetable oil, half a bunch of parsley and cilantro each, 0.5 tbsp sugar, 1 tsp salt, 1 tbsp Korean spices, 2 tbsp vinegar.
Preparation: Grate the zucchini on a Korean grater and chop the herbs with garlic. Add all other ingredients except vinegar. Simmer everything together on the stove for just 5 minutes, pour in the vinegar, and immediately seal in sterilized jars.
5. Korean Zucchini with Soy Sauce for Winter
Source: lobsterhouse.ruAdd salt carefully, as soy sauce is already salty.
You will need: 900 g zucchini, 100 ml vegetable oil, 0.5 tsp salt, 2 tsp vinegar, 2 tbsp soy sauce, 3 cloves garlic, 2 tbsp Korean spices.
Preparation: Slice zucchini into julienne strips or rounds and mince the garlic. Add spices to taste and the remaining ingredients, then let the appetizer infuse overnight in the refrigerator. Divide the zucchini with marinade into jars, sterilize for 15 minutes, and seal.
6. Zucchini with Eggplant, Korean Style for Winter
Source: vitablog.ruIf the eggplants are too bitter, salt them, leave for 10 minutes, and rinse.
You will need: 1 kg zucchini, 700 g eggplants, 2 bell peppers, 120 ml vegetable oil, 80 ml vinegar, 7 cloves garlic, 2 chili peppers, 1 bunch parsley, 1 tbsp Korean spices, 1.5 tsp salt, 3 tsp sugar.
Preparation: Cut all vegetables into thin sticks, mince garlic, chili, and parsley, and add the remaining ingredients. Mix the preparation, leave for about 6 hours, and then divide into jars. Sterilize the jars in a pot for 15 minutes and seal.
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7. Korean Zucchini with Tomato Paste
Source: sauny-kaminy.ruAn interesting way to diversify a simple and familiar appetizer.
You will need: 3 kg zucchini, 500 g tomato paste, 50 g garlic, 100 ml vinegar, 200 ml vegetable oil, 150 g sugar, 15 g salt, 2 tbsp Korean spices.
Preparation: Grate the zucchini on a Korean grater, mince the garlic, add the remaining ingredients, mix, and let stand for 15 minutes. Simmer the salad for half an hour over low heat and seal in sterilized jars.
8. Korean Zucchini with Grainy Mustard
Source: lobsterhouse.ruMustard seeds are one of the best additions for Korean-style winter preparations.
You will need: 900 g zucchini, 10 g garlic, 500 ml water, 60 ml vegetable oil, 20 g mustard seeds, 30 g cilantro, 0.5 tbsp sugar, 1 tsp salt, 1 tbsp Korean spices, 2 tbsp vinegar.
Preparation: Grate the zucchini on a Korean grater. Add water, vegetable oil, sugar, salt, mustard, and spices to taste, and simmer for 5 minutes. Add crushed garlic, chopped cilantro, and vinegar, simmer for another 1 minute, and seal in sterile jars.
9. Korean Zucchini with Ketchup for Winter
Source: melikedacha.ruIt turns out especially original with chili ketchup. But it will be spicy!
You will need: 3 kg zucchini, 300 g ketchup, half a head of garlic, 1/2 cup vinegar, 1 cup vegetable oil, 1 bunch of herbs, 150 g sugar, 15 g salt, 2 tbsp Korean spices.
Preparation: Grate the zucchini on a Korean grater, mince the garlic and herbs, and add the remaining ingredients. Mix everything, let stand for 15 minutes, then simmer for half an hour over low heat. Seal the zucchini in sterile jars.
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10. Korean Zucchini with Turmeric
Source: zen.yandex.ruTurmeric gives the appetizer a very original golden hue.
You will need: 1 kg zucchini, 15 g garlic, 500 ml water, 60 ml vegetable oil, 1 tbsp turmeric, 1 tbsp sugar, 1 tsp salt, 1 tbsp Korean spices, 2 tbsp vinegar.
Preparation: Grate the zucchini on a Korean grater and add the remaining ingredients, except vinegar. Simmer everything on the stove for 5-6 minutes, pour in the vinegar, and seal the appetizer in sterilized jars.
11. Korean Zucchini with Bell Pepper
Source: vosadu-li-vogorode.ruOptionally, add a little chopped chili pepper to make the appetizer spicy.
You will need: 1 kg zucchini, 1 kg bell pepper, 120 ml vegetable oil, 80 ml vinegar, 4 cloves garlic, 1 bunch cilantro, 1 tbsp Korean spices, 1.5 tsp salt, 3 tsp sugar.
Preparation: Slice the vegetables into julienne strips, mince the garlic and cilantro, add the remaining ingredients, and mix. Leave everything overnight in the refrigerator and then divide the appetizer into jars. Sterilize the jars in a pot of water for 15 minutes and seal.
12. Korean Zucchini with Honey
Source: youtube.comOne of the most unusual winter recipes you can imagine.
You will need: 500 g zucchini, 100 ml vegetable oil, 2 tsp honey, 0.5 tsp salt, 2 tsp vinegar, 1 tbsp soy sauce, 3 cloves garlic, 1 tbsp grainy mustard, 1 tbsp Korean spices.
Preparation: Thinly slice the zucchini, mince the garlic, and add the remaining ingredients. Mix the preparation and leave it in the refrigerator for 5 hours. Place the zucchini in jars, pour in the marinade, and sterilize for 15-20 minutes. Seal with lids.
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13. Korean Zucchini with Mushrooms for Winter
Source: malinika.ruIf you're using wild mushrooms, parboil them slightly first.
You will need: 1.5 kg zucchini, 400 g mushrooms, 8 cloves garlic, 20 g ginger, 2 tbsp Korean spices, 100 ml vinegar, 1/2 cup sugar, 1 tbsp salt, 100 ml vegetable oil.
Preparation: Slice the mushrooms thinly, grate the zucchini on a Korean grater, and mince the garlic with ginger. Add the remaining ingredients, mix, and let infuse overnight. Divide the salad into jars, sterilize them in a pot of water for 20 minutes, and seal.
14. Korean Zucchini with Sesame Seeds
Source: koolinar.ruOf course, sesame seeds can be added later when serving. But it tastes better this way!
You will need: 900 g zucchini, 10 g garlic, 500 ml water, 50 ml vegetable oil, 20 ml sesame oil, 4 tbsp sesame seeds, 10 g ginger, 0.5 tbsp sugar, 1 tsp salt, 1 tbsp Korean spices, 2 tbsp vinegar.
Preparation: Grate the zucchini on a Korean grater, and the garlic and ginger on a regular grater. Add water, both types of oil, sugar, salt, and spices to taste, and simmer everything together for 5 minutes. Add sesame seeds and vinegar, mix, and seal the appetizer in jars.
15. Korean Zucchini with Beets for Winter
Source: recipes-home.ruFor spices, we definitely recommend adding coriander and khmeli-suneli.
You will need: 1.5 kg zucchini, 1 kg beets, 8 cloves garlic, 1 bunch herbs, 2 tbsp Korean spices, 1/2 cup vinegar, 1/2 cup sugar, 1/2 cup vegetable oil, 1 tbsp salt.
Preparation: Grate the beets on a coarse grater, and the zucchini on a Korean grater. Mince the garlic and herbs, add the remaining ingredients, mix thoroughly, and leave overnight in the refrigerator. Divide the preparation into jars, sterilize them for 20 minutes, and seal.
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