Cooking zucchini in Korean: quick pickled snacks and a recipe for the winter. Salad of fresh zucchini with sesame

Zucchini with sesame seeds, which can be prepared for the winter - this is an unusually awesome preparation. It disappears very quickly, it is impossible to break away from it, like from seeds. Therefore, this delicacy occupies most of the shelves in the cellar. The preparation is simple and not expensive, so everyone can afford a zucchini salad with sesame seeds for the winter. Putting such an appetizer on the festive table, you will be surprised by its rapid disappearance, and numerous requests for an addition. Do not be lazy to spend a day cooking, so that you can enjoy the delicious taste of vegetables all winter.

Zucchini with sesame seeds for the winter

Ingredients:

• 1 kilogram of zucchini,
• 3-6 cloves of garlic
• pack of sesame,
• refined vegetable oil (for frying zucchini),
• 50 milliliters of vinegar,
• salt according to taste preferences.

Cooking:

1. First, wash the zucchini.
2. Then take a sharp knife for vegetables and peel off the peel.
3. We cut the zucchini into cubes, but this form is optional and conditional.
4. You can, for example, cut them into pieces or circles.
5. Put the chopped vegetables into a bowl.
6. Add salt to taste (I usually add 0.5 tablespoon).
7. Then add oil, vinegar, sesame seeds.
8. Simmer the vegetables over moderate heat for literally ten minutes. You do not need to simmer longer, otherwise the zucchini cubes will fall apart.
9. We put the finished zucchini salad with sesame seeds into jars, and roll them tightly with metal lids. You can also use this salad immediately.

Appetizer of zucchini and sesame seeds

Ingredients for 2 servings:

• zucchini - 1 piece;
• vegetable oil - 1 tablespoon;
• lemon or lime juice - from 0.5 pieces;
• garlic - 3 cloves;
• sugar - 1 pinch;
• salt - to taste;
• sesame (black grains) - 20 grams.

Cooking:

To prepare such a tender and tasty snack, you need to use only young zucchini. First you need to wash, and then, using a special grater, cut into thin and long straws.

Add vegetable oil, salt, sugar, lime or lemon juice, black sesame seeds and chopped peeled garlic to the grated zucchini. If desired, you can diversify the taste by adding your favorite spices and seasonings. I personally still like to add pomegranate seeds.

Festive zucchini appetizer

On the festive table, I suggest you cook and put original, delicious snack "cakes".

Of course, you won’t bother with such an appetizer often, but for the sake of the holiday and for a variety of treats, you can cook it.

So, what products do we need for them.

Ingredients:

• zucchini (zucchini) large - 1 pc.
• eggs - 1 raw + 3 boiled yolks
• hard cheese - 100 g
• flour - 4-5 tbsp. l.
• baking powder for dough - 1/4 tsp
• sour cream - 1 tbsp. l.
• garlic - 4-5 cloves
• mayonnaise - 2-3 tbsp. l.
• red bell pepper - 1 pc.
• dill greens - bunch
• vegetable oil - for frying
• turmeric - 1/2 tsp
• toasted sesame seeds - to taste

Cooking:

1. First, fry pancakes from zucchini, for this we clean the zucchini, grate it on a coarse grater, put the contents in a colander, add a little salt to make the juice stand out, leave for 5 minutes, then squeeze and put in a bowl.
2. Add a raw egg, sour cream, baking powder, flour, finely chopped garlic or passed through a press (2 slices) to the zucchini and mix everything well.
3. On a frying pan heated with vegetable oil, spread the dough in the form of small pancakes with a spoon and fry on both sides until golden brown.

Filling preparation:

1. We rub the cheese on a medium grater, add the remaining garlic (also passed through a press), turmeric, season with mayonnaise and mix everything well.
2. We take pancakes and cut them around the edges, because they do not always turn out to be round, even and the same, but we need them to be approximately the same size.
3. We put the filling on one, cover with the other, coat the edges and top with mayonnaise. Sprinkle generously with finely chopped dill along the edges of the “cakes”, and sprinkle with yolk grated on a fine grater on top.
4. You can decorate such snack “cakes” with slices of sweet pepper and sprinkle with toasted sesame seeds. Everything is delicious, and most importantly, an interesting and original snack for the festive table is ready!

The disadvantage of this appetizer is that it ends too quickly.
Zucchini should be taken young, with a thin skin.
The appetizer comes out very tasty, with a pleasant, spicy dressing.
Slightly spicy, with a subtle sweet and sour taste.
It is prepared very simply and quickly.

Ingredients:

• Zucchini: 500 gr.
• Sugar or honey: 2 tsp
• Salt: 1 tsp or to taste.
• Black ground pepper: 0.25 tsp
• Soy sauce: 2 tbsp
• Chili pepper: to taste.
• Vinegar (9%): 2 tbsp
• Garlic: 3-4 cloves.
• Vegetable oil: 2-3 tbsp.
• Sesame: 2 tbsp
• Dill: to taste.

Cooking:

1. Pass the garlic through a press. Mix everything for the sauce: pepper, honey, vinegar, soy sauce, chili.
2. Wash the zucchini well, if the skin is thin, then cut it on a grater for carrots in Korean, I didn’t have such a grater, I cut the zucchini with a vegetable peeler. Salt zucchini, drain excess liquid.
3. Heat oil in a frying pan and add sesame seeds. Roast the sesame seeds until the color changes.
4. Pour in the zucchini sauce and stir. Pour in the sesame oil, mix well. Add dill.
5. Mix well.
6. You can serve immediately.

Snack from zucchini "Delight"

Ingredients:

• 1 PC. - squash or zucchini
• 1 PC. - tomato
• 1 PC. - avocado
• 80 gr. - cottage cheese
• 40 gr. - cream cheese or cottage cheese
• 1 tooth - garlic
• Greens, salt, olive oil
• Sesame seeds

Cooking process:

1. Zucchini or zucchini cut into rings. Transfer the zucchini to a deep bowl. Drizzle with olive oil. We mix. Fry on both sides in a dry frying pan over low heat.
2. Let's prepare the avocado. We cut it into 2 parts. Cut the halves into cubes and take out the cubes with a spoon. Transfer to a deep bowl.
3. Turn the zucchini over to the other side and only now salt.
4. Add cottage cheese and cream cheese to avocado. Salt.
5. Finely chop the garlic. Garlic fry a little in vegetable oil. And transfer it to the bowl with the filling.
6. Zucchini is ready, remove from heat. Mix the filling and beat with a blender.
7. Cut the tomatoes into circles.

We collect snacks. We spread the zucchini with the filling, put the tomato on top, put the filling on top of the tomato. On top is another circle of zucchini. And some toppings. The top can be decorated with cherry tomatoes. We pierce our snack with a skewer. Sprinkle with sesame seeds and decorate with herbs.

I suggest trying an excellent universal dish - zucchini noodles with soy sauce and sesame seeds. Such squash noodles can be served as a side dish for fish, meat or poultry, or as an appetizer for a festive table. This dish can be a main vegetarian dish. It cooks quickly and is very tasty!

Ingredients for 6 servings:

• Zucchini - 1 pc.
• Garlic - 1 tooth.
• Soy sauce - 15 ml
• Sesame - 1 tbsp. l.
• Vegetable oil (for frying)

Cooking:

1. Wash a small zucchini, cut with a vegetable peeler into thin long noodles. The width of the noodles is up to you, as long as the white part of the zucchini is smaller than the green part (the white part will quickly turn into mush - it is too soft). Use leftover zucchini for other dishes.
2. Pour vegetable oil into the pan, put the noodles and fry it for about 5 minutes.
3. After that, add chopped garlic and pour in soy sauce.
4. Stirring, fry for 2 minutes.
5. Next, add sesame seeds, fry everything together for another 1 minute.
6. Turn off the gas, transfer the noodles from zucchini with soy sauce and sesame seeds to a plate.

Serve hot with meat, chicken, fish or as an independent dish, and cold as an appetizer. If desired, you can sprinkle red pepper on top.

Ingredients:

• Egg - 1 pc.
• Zucchini or zucchini - 400 g
• Olive oil - 2 tbsp.
• Rye flour - 2 tbsp. with top.
• Grated ginger root - 1 tsp
  (or 1/2 teaspoon dry)
• Sesame seeds - 2 tbsp
• Salt - 2 pinches.
• Carrot - 1 pc.
• Pepper.

Cooking:

1. Wash and grate the zucchini on a coarse grater, peel the carrots, wash and grate on a fine grater.
2. Mix vegetables and add ginger, sesame seeds and flour, previously mixed with egg, salt, pepper and mix.
3. Heat vegetable oil in a frying pan and put the resulting mixture into it with a tablespoon, fry the pancakes for 3 minutes on each side and put on a greased baking sheet.
4. Send the baking sheet to the oven preheated to 180 ° C for 10 minutes. Serve pancakes with sour cream.
   Advice. Before frying, you can add coconut flakes, chopped nuts and grated tomato to the mixture.

We are not Italians, but many of us love Italian cuisine, original and somewhere unexpected.

What is so unusual about, say, zucchini carpaccio? - you ask. And the fact that the zucchini, which we are accustomed to traditionally subject to heat treatment, is here in its raw form!

It is clear that this will set optimistic those who lead a healthy lifestyle. However, not everyone will be pleased, especially men. True, if this small culinary delight is cooked correctly, giving it more and more taste nuances each time, you will often take orders from your family to cook zucchini in this form.

Ingredients:

• Zucchini - 1 pc.
• Cheese - 70 g
• Sesame - to taste
• Olive oil - 3 tsp
• Lemon juice - 1 tsp
• Greens - optional

Cooking:

Zucchini, and this is our main character, it is advisable to choose a young one. And this is understandable, because in another case, only the extreme part of the fruit will have to be used, since the seeds and the pulp itself will spoil both the look and taste of the dish.

1. We wash the zucchini and protect it on both sides.
2. Since we will have to eat raw zucchini, we need to try to cut it in such a way that the slices absorb all the delights of the sauce as much as possible. That is, thinly, thinly - almost to transparency.

It is very convenient to do this with a special knife that is adapted for peeling vegetables.

1. As a rule, zucchini is cut just before serving. Therefore, you need to chop them in advance immediately more. In principle, one zucchini, small, young, about 20 centimeters, can feed two people. So let's cook according to the number of eaters.

Some cooks have the practice of putting slices on ice, if you don't have it, you can just leave the pieces on the board.

1. The sauce is the highlight that will make an ordinary vegetable incredibly tasty.

It is customary to make this sauce using a lemon: cut a lemon and squeeze the right amount of juice into a bowl.

1. If you put zucchini simply in lemon juice, it will be impossible to eat them, like any other products. Therefore, add olive oil to the juice.

The ratio of ingredients may depend on preferences and, of course, on the condition of your gastrointestinal tract and the appointment of doctors.

Pour 3 teaspoons of olive oil into a bowl with lemon juice (then you will need to dip slices into this mixture).

1. If you leave zucchini only with this sauce, it will not be as tasty, and not as original as expected, and not as healthy. Sesame is a great option for adding a sophisticated taste.

1. Everyone knows the role of cheese in our life. But if you are on a particular diet, and do not want to gain weight, we choose solid varieties. Also, remember to use in moderation.

You need to grate the cheese in the format that you like - straws, like ours, or thin slices.

1. Now let's lay out the slices of zucchini the way you like. They can be rolled up and laid out beautifully, or poured into a slide - to your taste.

It would be nice to choose dishes that contrast in color with delicate slices.

1. Pour the sauce over the zucchini, sprinkle with sesame seeds and grated cheese on top. You can also add greens that you like by overlaying the dish with it.

If you are making a slide, you can gently mix everything in a bowl and serve beautifully on a plate. That, in fact, is all!

The perfect snack for anyone and everyone that goes well before a meal is ready. Easy and fast, but at the same time healthy, tasty, satisfying and not harmful to the figure.

Cooking a crispy salad of fresh zucchini with carrots is best in spring and summer, when the vegetables are young, juicy and full of vitamins. The skin on the fruit is still thin, tender, so it does not need to be cut off. Choose a carrot of a bright saturated color, then the appetizer will turn out to be bright, beautiful. Such a salad is suitable for those who want to get rid of a couple of extra pounds and make up for the lack of vitamins.

Ingredients:

• fresh zucchini - 200 g;
• carrot - 200 g;
• lemon juice - 1 tbsp. l.;
• mustard grains - 1 tsp;
• vegetable oil - 3 tbsp. l.;
• spices;
• greens - to taste;
• sesame - to taste.

Cooking method:

1. Cut the peeled vegetables into thin plates using a vegetable cutter.
2. After mixing the remaining ingredients, make a dressing.
3. Pour vegetables, mix.
4. Garnish with herbs on top, sprinkle with sesame seeds.

Zucchini with ham

If you are not a fan of vegetarian snacks, then you will love the raw zucchini and ham salad. You can’t eat such a dish during fasting, but on other days you can please yourself and your loved ones with this amazing treat. Choose a good, proven ham for him, otherwise a product of dubious quality will spoil the whole impression during the tasting of the treat.

Ingredients:

• lettuce leaves - 1 bunch;
• raw zucchini - 1 pc.;
• ham - 200 g;
• dill;
• green onions - 1 bunch;
• olive oil - 3 tbsp. l.;
• mustard grains - 1 tsp;
• lemon juice - 1 tsp;
• pepper;
• salt;
• sugar - to taste;
• sesame - to taste.

Cooking method:

1. Rinse the lettuce leaves, dry them, tear them into a salad bowl with your hands.
2. Chop onion with dill, send to salad.
3. Prepare the dressing by mixing the oil, mustard, lemon juice and spices.
4. Pour greens with this sauce, mix.
5. Zucchini cut into rings, fry on both sides, cool.
6. Cut the zucchini and ham into strips.
7. Add to the rest of the mass, mix thoroughly.
8. Sprinkle sesame seeds on top.

To prepare this dish, we need to fry the zucchini in flour, season with garlic mayonnaise, sprinkle with herbs and sesame seeds. Gorgeous, tasty and quick to prepare an appetizer is ready.

Ingredients:

• Zucchini: 2 pcs
• Mayonnaise: 2 tbsp
• Garlic: 2 cloves
• Dill: bunch
• Sesame: 1 tbsp
• Salt: to taste
• Flour: 2 tbsp
• Sunflower oil: for frying

Cooking:

1. Wash the zucchini, cut into thin circles and sprinkle with salt.
2. Roll each circle in flour.
3. Fry the zucchini in sunflower oil in a pan on both sides until golden brown.
4. Put the fried zucchini on a paper towel to remove excess fat.
5. Mix mayonnaise with grated garlic.
6. Lubricate the zucchini with garlic mayonnaise.

Ready! Serve sprinkled with dill and sesame seeds.

Spicy zucchini salad

Ingredients:

• Ground red pepper - 2 tsp;
• Ground black pepper - to taste;
• Vinegar - 2 tsp;
• Salt - to taste;
• Sugar - 1 tsp;
• Soy sauce - 1 tbsp;
• Sesame - 2 tsp;
• Sesame oil - 1 tbsp;
• Vegetable oil - 2 tsp;
• Carrots - 3 pcs.;
• Bulgarian pepper - 0.5 pcs.;
• Zucchini - 4 pcs.;
• Onion - 1 pc.;
• Garlic - 2 cloves;

Cooking:

1. First, we wash the zucchini and cut them into thin circles, add salt and leave under pressure for 2 hours.
2. While we are waiting for the zucchini, we can prepare the rest of the vegetables - finely chop the carrots and also add some salt, cut the sweet pepper into strips, cut the onion into circles and chop the garlic.
3. Next, the onion must be sautéed in a frying pan in vegetable oil. After two hours, when our zucchini are ripe, we must add onion, bell pepper, carrot, red pepper, black pepper and garlic to them.
4. Next, season the mixture with sesame oil, sesame seeds, sugar and soy sauce - mix everything thoroughly.
5. The finishing touch is vinegar. Add it and mix our salad again. Before serving, keep ours in the refrigerator so that it soaks. Read more:

Zucchini fried in sesame seeds. Recipe with video

Ingredients:

• Zucchini - 2 pcs. medium-sized (or zucchini)
• Soy sauce - 2-2.5 tbsp. spoons
• Eggs - 1 pc.
• Salt, if desired - pepper
• Starch - 4 tbsp. spoons without slides
• Sesame - 100-130 g
• Vegetable oil

Cooking method:

1. Rinse vegetables, remove moisture with paper napkins or towels. Cut thinly across - slices of 4-5 mm.
2. Pour soy sauce into the starch, mix, add the egg, beat quickly with a fork until smooth.
3. Dip the zucchini slices into the mixture, stir until all the circles are covered with the mixture.
4. Wait until the vegetable oil in the pan is overheated, set the fire level to midway between high and medium.
5. Removing the circles from the mixture, bread them on both sides in sesame seeds and immediately put them in the oil.
6. Fry each side until the sesame seeds are browned. Turn carefully with a wide spatula.
7. Salt after turning.

Bon appetit!

Zucchini is the most fertile inhabitant of rich Russian gardens. It is completely unpretentious for farmers, very generous in its crops, even for home-grown cooks, zucchini is the best component in various gastronomic experiments and preparations for the winter. You won’t surprise anyone with fried squash rings and circles, vegetable pancakes and single-component caviar, while canned “Korean-style” salads - guests from the distant USSR - are still very popular. They are juicy and vitamin, appetizing in appearance, moderately sour, spicy and sweet. In a word - for every taste!

To prepare the most delicious Korean-style zucchini at home, you won’t have to look long for winter recipes with photos and videos. Every food blog is full of them. And only our collections are filled with the fastest and most successful recipes for zucchini with Korean seasoning, herbs and other seasonal vegetables.

The most delicious Korean-style zucchini for the winter "lick your fingers": recipes with photos

The most delicious Korean-style squash preparation according to our recipe with a photo is called “you will lick your fingers” for a reason. Its taste is equally pleasant for both adults and children, and the rich aroma of summer vegetables gives it a special value. Korean-style zucchini will perfectly complement winter lunches and dinners, will make an excellent company for delicate mashed potatoes or dense cereal cereals.

Essential Ingredients to Make the Most Delicious Korean Thumb Zucchini

• green zucchini -1 kg
• fragrant oil - 75 ml
• mustard powder - 1 tbsp.
• garlic - 1 head
• cumin - 0.5 tsp
• vinegar - 65 ml
• greens - 1 bunch
• sugar - a quarter cup
• salt - 1 tbsp.
• pepper - 0.5 tbsp.

Step-by-step cooking according to the recipe with a photo of the most delicious Korean zucchini "you will lick your fingers"

1. Choose the densest young zucchini for canning. Wash them, cut off the prickly stem. Cut the prepared vegetables into circles 1 cm thick.
   
2. In a separate bowl, mix vegetable oil with salt, pepper, mustard powder, sugar, vinegar and cumin. Thoroughly mix the resulting marinade so that the flavors dissolve in the liquid.
   
3. Transfer the zucchini circles to an enameled bowl without any damage, pour the marinade over the vegetables.
   
4. Rinse the dill and chop finely. Peel the garlic and pass through a special kitchen press.
   
5. Mix marinated Korean-style zucchini with garlic and herbs. Leave to marinate in a cool place for 3-8 hours.
   
6. After the allotted time, the vegetables will have time to release a sufficient amount of juice. Stir the mass again and distribute into clean half-liter jars. Make sure that there are no voids in the container. Pasteurize jars of Korean zucchini in boiling water for 20 minutes each batch.
   
7. Roll the most delicious Korean-style zucchini for the winter “you will lick your fingers” according to the recipe with a photo, roll it under metal lids while still hot. Turn the container upside down and wrap it in a warm blanket.
   

Spicy zucchini in Korean fast food

For quick preparation of spicy Korean-style zucchini, only young dense specimens are chosen. The recipe does not provide for the complete cleaning of vegetables, so the peel should be tender and delicate. During cooking, you will need a special “Korean” grater, so it’s better to take care of its availability in advance. Vegetables cut into thin strips are much faster soaked in marinade and more easily absorb the taste of neighboring components.

Essential Ingredients for Spicy Instant Korean Zucchini

• young zucchini - 2 pcs.
• red bell pepper - 2 pcs.
• carrots not very sweet - 2 pcs.
• greens - 1 bunch
• garlic - 4 cloves
• spices for dishes "in Korean" - 1 pack.
• vegetable oil - 5 tbsp.
• vinegar - 30 ml
• salt and pepper

Step-by-step preparation of quick zucchini in Korean for the winter

1. Rinse and dry all the vegetables indicated in the recipe. Peel and grate the carrots on a "Korean" grater. Grind the zucchini in the same way.
2. Cut the bell pepper into thin strips, finely chop the greens. Remove the garlic from the husk and grate on a fine grater.
3. Combine all chopped vegetables in a large bowl (in a small basin), add garlic and chopped herbs. Pour the workpiece with oil and vinegar, pepper, salt and season with Korean-style spices.
4. Boil the salad over medium heat and simmer after boiling for 3-5 minutes.
5. Sterilize jars of small displacement over steam, boil the lids in boiling water.
6. Arrange spicy Korean-style quick-cooking zucchini in a clean container. Roll up the vegetable with a special key. Turn the jars over and cover with a towel to cool completely.

Korean-style marinated zucchini with vegetables and seasoning: video recipe

Pickled zucchini with vegetables and Korean seasoning is the easiest and fastest option for winter harvesting. Despite the complete absence of a clear taste and smell from the main ingredients, the finished salad turns out to be surprisingly bright and rich. Especially if you supplement the traditional set of seasonal vegetables with the most suitable spices and spices: paprika, chili, mustard, turmeric, dill, garlic.

See in detail how to cook marinated zucchini with vegetables and Korean seasoning in the video recipe:

Unusual Korean-style zucchini for the winter: recipes with photos

There are many primitive ways to use zucchini in home cooking: fry rings in vegetable oil with garlic, bake in the oven with stuffed "boats", cook in pancakes, stews and casseroles, eat as a raw pickled snack. But you can find more interesting options for cooking zucchini: for example, in the form of an unusual Korean salad for the winter according to our recipe with a photo.

Necessary Ingredients for Unusual Korean Zucchini for Winter

• zucchini -450 g
• bulbs - 1 pc.
• salt - 1 tbsp.
• apple cider vinegar - 100 ml
• sugar - 0.5 tbsp.
• dry mustard - 1.5 tsp
• mustard seeds - 1.5 tsp
• turmeric - 1 tsp
• chili pepper - 0.5 tsp

Step-by-step preparation of unusual zucchini in Korean for the winter

Korean-style quick zucchini with sesame seeds for the winter - the most delicious recipe

There are a lot of recipes and technologies for preparing traditional Korean salads. Someone likes the classic “straw” options with a typical set of vegetables and a package of special spices. Others are more fond of unusual Korean-style versions of zucchini: for example, with fragrant cumin seeds, with salty soy sauce, with spicy garlic and chili. And many claim that the most delicious recipe is Korean-style quick zucchini for the winter with sesame seeds. Worth checking out!

Necessary ingredients for Korean zucchini with sesame seeds for the winter

• medium-sized zucchini - 4 pcs.
• sweet pepper (red and yellow) - 1 pc.
• bulb bulb - 1 pc.
• carrot - 3 pcs.
• garlic - 3 cloves
• sesame seeds - 3 tbsp
• sesame oil - 1.5 tbsp.
• soy sauce - 2 tbsp.
• granulated sugar - 1 tbsp.
• vinegar - 2 tbsp.
• ground red and black pepper - 1 tsp each
• sunflower oil - 0.5 tbsp.

Korean-style zucchini with sesame seeds step by step according to the most delicious recipe

1. Wash the zucchini, cut into thin rings, salt and leave under pressure for 1-2 hours.
2. Cut the Bulgarian pepper into strips, grate the carrot (in Korean), chop the onion in any convenient way and lightly fry.
3. Drain the juice from the standing zucchini, mix all the vegetables in one bowl. Add garlic and sesame seeds to the mixture.
4. Thoroughly mix the vegetable components with spices, salt and sugar, oil and soy sauce.
5. Carefully distribute the workpiece into sterile jars and roll up with tin lids.
6. Keep Korean-style quick zucchini with sesame seeds for the winter according to the most delicious recipe in a cool place: in the refrigerator, in the cellar, in the basement. Do not leave winter lettuce in direct sunlight or heat.

Ideal zucchini in Korean in circles and rings

This recipe for making perfect Korean-style zucchini is also great for harvesting other seasonal vegetables in rings, circles, spirals. For example, you can add no less traditional carrots, cucumber, daikon radish, beets, etc. to traditional zucchini. In any case, the appetizer will turn out to be perfect: tasty, spicy, fragrant and very vitamin, despite the long-term effect of the marinade.

Necessary ingredients for perfect zucchini slices or rings in Korean style

• zucchini - 2 pcs.
• filtered water - 1 tbsp.
• salt - 1 tbsp.
• apple cider vinegar - 150 ml
• sugar -100 g
• mustard - 3 tbsp.
• turmeric - 1 tsp
• red pepper flakes - 1 tsp

Step by step cooking perfect Korean zucchini rings or circles

Korean-style quick zucchini with honey for winter: video recipe

Most often, in the process of preparing winter canned salads, most of the vitamins and minerals are lost. Under the influence of heat treatment, the main useful substances decompose or form not very high-quality compounds. Another thing is Korean-style quick zucchini with honey for the winter according to a video recipe. Almost all vitamins in vegetables remain intact and are successfully supplemented with honey minerals.

Don't miss the opportunity to enjoy all the gifts of summer! Prepare Korean-style zucchini for the future - choose recipes for the winter with step-by-step photos and videos on our page. Delicious instant zucchini rings or circles with Korean seasoning will help you out more than once in a frosty vitamin-free winter.

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

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

Coriander is an essential component of Korean-style marinated vegetables, the spice is part of the ready-made seasoning for Korean-style carrots

Sometimes it is proposed to cut zucchini into thin slices, and the rest of the vegetables into strips - this option is also appropriate.

Culinary Secrets

To make the appetizer “with a bang”, the housewives “with experience” recommend:

• Choose the "correct" zucchini. Use young fruits, up to 20 cm long, with a shiny elastic skin of a light or greenish hue without damage and dents. If the skin of the vegetable is thin, you can not cut it when cooking.

  For pickling, young fruits no longer than 20 cm are suitable.

• Take odorless vegetable oil so that the aroma of the product does not interrupt the spices.
• Vinegar use 6–9%.

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

• Before serving, let the salad stand in the refrigerator for 1-2 hours or longer to get a pronounced taste and aroma.

  Marinate zucchini for at least one to two hours.

Korean-style marinated zucchini will appeal to the guardians of the figure. The calorie content of a vegetable is approximately 23 kcal per 100 g.

A selection of Korean zucchini recipes

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

Base

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

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

Cooking:

Video: classic pickled zucchini recipe

With soy sauce and sesame seeds

This fragrant dish can be served as a cold appetizer or as a side dish for meat dishes, a salad is also good 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;
• sesame seeds, red ground pepper, acetic acid - 2 teaspoons each;
• black pepper to taste.

Take a natural fermented sauce for the marinade

Cooking:

1. Chop the zucchini into thin circles, put the workpiece in a deep bowl, salt and leave under oppression for 2 hours.
2. Divide the onion into thin half rings and sauté until browned in vegetable oil.
3. Cut the carrots and bell peppers into thin strips, chop the garlic.
4. Drain the juice that the zucchini has released and mix with 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. Keep in the refrigerator for an hour or more.

With honey and roasted sesame

For a salad with an exotic spicy-sweet taste with tart notes of roasted 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.).

Cooking:

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 a caramel shade.
5. Pour oil with sesame seeds into zucchini, mix in finely chopped dill, keep in the refrigerator for a couple of hours.

Oriental dishes are often seasoned with sesame seeds, fragrant grains are a great company for zucchini

With mushrooms

A spicy appetizer with mushrooms perfectly harmonizes 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 each;
• seasoning for carrots in Korean - 25 g;
• sugar and salt to taste.

Cooking:

1. Cut the zucchini into thin strips, season with salt.
2. Chop the mushrooms into strips and boil 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 products 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.

Mushrooms will give the zucchini their exquisite aroma

Option with boiled zucchini

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

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

Cooking:

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

The zucchini must be cooked whole and no more than 10 minutes.

"Korean" salad with zucchini for the winter

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

• zucchini - 2.5 kg;
• onions and carrots - 500 g each;
• Bulgarian pepper - 5 fruits;
• garlic - 150 g;
• greens of 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. Grind a narrow strip of zucchini, carrots, onions, bell peppers.
3. Finely chop the greens, crush the garlic and mix into the mass.
4. Pour in the marinade, stir and leave for 3 hours.
5. Distribute in sterile jars, pouring into containers and marinade, sterilize the blanks in a water bath, roll up.

Cilantro, parsley and dill are the "green combo" most commonly added to Korean pickled vegetables.

How to sterilize blanks

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




Then roll up the jars and place the lids down on a pallet, insulate with a blanket and leave until the final cooling.

Video: Korean zucchini recipe for the winter

Published: 06.06.2016
Posted by: julia123
Calories: Not specified
Cooking time: not specified

Do you love zucchini as much as I do? Then take literally an hour of your time and preserve this vegetable according to a very unusual recipe. This recipe is called zucchini salad with sesame seeds for the winter. It is sesame that gives the salad a unique and amazing taste.
I even had an interesting story after preparing this salad. When I rolled it up for the winter in jars, a certain amount remained and I decided to serve my husband this vegetable salad for dinner, after he returned from work. And what do you think? When the husband sat down to dinner, the plate where this salad was was empty. I called my daughter and niece (my cousin brought her for a day visit). After asking them where the zucchini salad with sesame seeds had gone, it turned out that they had eaten it. I want to note that my daughter is quite picky and it is very difficult to get her to eat any kind of vegetables. Probably, this was the reason that I roll up this salad in fairly large quantities for the winter now.

Ingredients:
- a kilogram of young zucchini,
- 2 cloves of garlic (also preferably young),
- 2-3 tablespoons of sesame seeds (it is sold both by weight and in packs),
- sunflower oil (about 4 tablespoons),
- a glass of vinegar
- salt to taste.

Step by step recipe with photo:

Cut the zucchini right away. If you have young ones, then you do not need to peel the peel, just cut off the edges.




Pour refined sunflower oil into the pan and put the chopped zucchini.




Add vinegar there.




Then add sesame seeds, diced garlic and salt.

Stew vegetables under a closed lid for fifteen minutes.




Put the finished zucchini with sesame seeds in jars.










And it's juicy and tasty too.

Zucchini with sesame seeds for the winter, the recipe with a photo of which I decided to offer you, is a very tasty and rather unusual preservation that I began to cook after I tried it once. A colleague at work treated me to them for the first time. She always prepares some interesting and always new dishes, that each time you have to write them down, and then pamper everyone, from home to guests.
By the way, my zucchini always give birth quite fruitfully. Therefore, it turns out not only to eat them, but also to roll up quite a few types of conservation from them. The whole family really likes this zucchini salad with sesame seeds, so I roll it up for the winter, probably in the maximum amount, and glass jars are good enough for this purpose.
So, the ingredients you need:
- 1 kilogram of zucchini,
- a head of garlic (if you do not like spicy food, then use three cloves maximum),
- 40 grams of sesame seeds,
- oil for stewing vegetables,
- 1 cup of vinegar (50 milliliters),
- 0.5 tablespoon of salt.

Recipe with photo step by step:

Wash all zucchini immediately and chop them with a sharp knife.




Peel and chop the garlic, or use a garlic chopper.




Put the zucchini in the pan, put the garlic there.










Pour in salt and lay out sesame seeds.




Then pour in the oil and vinegar.








Saute zucchini with sesame seeds and garlic until soft.
Then place in jars with lids.
Also, after it has cooled down, this salad can be immediately put on the table.
You can serve this salad of zucchini with sesame seeds simply as a separate appetizer or use it to serve with any side dishes. This salad goes very well with boiled