In order to prepare tasty and healthy dishes, it is sufficient to use the most common products, such as zucchini. Useful in its qualities and affordable in its price, with proper preparation, it will become the main part of the dish..
From the zucchini are excellent preparations for the winter. To give it a piquancy, you should use the recipes for cooking zucchini in Korean for the winter.
The traditional recipe of zucchini in Korean
Korean cuisine is known for its spicy taste. Spicy food lovers will like it, as Koreans like to use more red pepper and other spices in cooking their dishes..
For the preparation of the traditional recipe for zucchini in Korean for the winter, you will need the simplest ingredients:
- Zucchini – 2 kg;
- Carrots (large) – 3-4 pieces;
- Red sweet pepper – 2 pieces;
- 2 heads of garlic;
- Sesame oil (can be replaced by vegetable) – 50 ml;
- Vinegar 6% – 0.5 tsp;
- Sugar, salt – to taste;
- Sesame Seeds.
- Ground coriander;
- Paprika is red;
- Red and black ground pepper.
Or you can use ready-made Korean carrot seasoning.
Cooking zucchini salad in Korean for the winter consists of two parts: the preparation of the vegetables themselves and the marinade. For harvesting for the winter is better to choose large vegetables. Before cooking, vegetables should be thoroughly washed and remove the stem from them..
Zucchini should be grated on a Korean grater, on long thin strips, as well as carrots. The seeds in the salad are not needed, so the insides of red pepper are removed, and he himself is cut into thin slices.
Put all sliced vegetables in a deep bowl. Add finely chopped or grated garlic, as well as spices to taste. But to get a real Korean flavor, you should definitely add ground coriander.
Sesame seeds are also added. All ingredients in a bowl are thoroughly mixed. It is necessary to let them stand in the refrigerator for at least 5 hours..
After pre-cooking, you can proceed to the marinade. Sesame oil is mixed together, if it is not, you can use vegetable, vinegar, salt and sugar. Add the resulting marinade to the vegetables and mix thoroughly again so that the marinade is well distributed..
Let it stand for several hours. After that, zucchini in Korean can be decomposed into banks and sterilized for no more than 30 minutes. For half-liter jars 15 minutes of sterilization will be enough. After which the banks can roll.
With this method of cooking zucchini in Korean for the winter, these vegetables will delight you with their taste for a very long time..
Alternative methods of cooking zucchini in Korean for the winter
When it comes time to try the winter harvest zucchini, every hostess will praise themselves for their efforts, and homemade will appreciate the juicy taste of salad.
Winter preparations such as zucchini cooked according to the Korean recipe can be served on the table in its pure form, without adding other ingredients..
In addition to the traditional recipe, you can use other methods of canning zucchini for the winter. To make the salad as close as possible to the Korean version, you must add ground coriander.
For various variations of the salad, in addition to the standard ingredients, you can add: cabbage, onions, various types of fresh hot peppers.
For the preparation of salad from zucchini in Korean style with cabbage for the winter will need:
- Zucchini – 2 kg;
- White cabbage of a small size – 1 pc;
- Red sweet pepper – 2 pieces;
- Garlic – 2 heads;
- Vinegar – 0.5 tsp;
- Sugar and salt are added to taste..
For marinade used:
- Ground coriander to taste;
- Red and black pepper – to taste;
- Sesame oil or vegetable oil, odorless – 50 ml.
All vegetables are thoroughly washed. Zucchini and red pepper are cleared of viscera, their seeds are not needed in a salad. Zucchini rubbed on strips of Chinese grater. Red pepper is cut into thin slices. When cooking a recipe with cabbage, it is chopped into bars.
After that, you can cook canned food in two ways: with raw cabbage or passaged. In both cases, cabbage is added to grated vegetables..
After that, finely chopped garlic, a little vinegar and salt, sugar to taste is added to the salad. Salad must be sent to the refrigerator for 3 – 4 hours.
To prepare the marinade, the spices are mixed with vegetable oil. When the salad of zucchini in Korean style with cabbage for the winter infusions in the fridge and vegetables give juice, marinade mixed with vegetables.
It is better to let the prepared salad stand in a cool place for a few hours. After which it is ready for use or for canning in jars. This salad will be very nutritious in winter..
Instant salad for the winter
For the preparation of salad of zucchini in Korean fast-cooking for the winter, the same basic composition of ingredients is used as in the recipe of the blanks:
- Zucchini – 2 pcs;
- Carrot – 1 pc;
- Pepper – 1 pc;
- Condiments and spices – to taste;
- Vegetable oil without a specific smell;
- Vinegar optional;
- Onions – 0.5 -1 pc;
- Greens – to taste;
- Salt, sugar – to taste.
Vegetable is blanched in the already heated water for 10 minutes.
While the water is boiling you need to prepare other products. Insides are removed from the pepper.
Peppers and carrots can be cut into thin bars or thin circles. Greens, onions and garlic finely minced.
After 10 minutes the water is drained and you need to let the zucchini cool down a little. After blanching it becomes soft, all the chopped ingredients are added to it, you can add a little vinegar.
For the marinade, vegetable oil is mixed with seasoning, salt and sugar, and then poured into vegetables..
In order for a salad of zucchini in Korean style for the winter of fast preparation to infuse a little, you need to put the bowl in a cool room for 1 – 2 hours.
After the time the dish is ready for serving and for canning in cans for the winter. Do not forget to sterilize the jars and lids..
Choose large vegetables. It will be more convenient to rub them on a Korean grater.
Do not use a lot of spices if you have a stomach ache or you are acutely contraindicated..
It is better to prepare more small jars with billet than one big one. A lot of salad at a time to eat will not work, it is nourishing. And the workpiece will be better stored with a tightly twisted lid..
Good luck to you, dear mistress! Squash in Korean for the winter will perfectly fit into the diet of your family. You see, everyone will like their taste.!