Courgettes in Korean

Marinated zucchini in Korean do not leave anyone indifferent. Spicy appetizer is perfectly combined with meat and vegetable dishes, it can be put on the table for any occasion, and you will always have to impose an additive! Prepare zucchini in Korean is quite simple, so if you are used to buying them in the store, we give you a chance to save a lot of money and gain invaluable experience.

Quick zucchini in Korean

The recipe zucchini in Korean should be in the arsenal of each housewife, and this recipe will appeal to men who love sharp. This salad is perfect for any dish and can compete with any purchased snack!

Necessary ingredients:

• zucchini - 3 kg
• carrots - 500 g
• garlic - 3 heads
• onion - 500 g
• Bulgarian sweet pepper - 6 pcs
• greenery
• Corn oil (sunflower) - 1 glass
• salt - 2 tbsp. l.
• sugar - 200 g
• table vinegar 9% - 200 g
• spice "Carrots in Korean" - 1 pack

Cooking method:

1. Grate the carrot and grate it in Korean so that the carrots are long and smooth.
2. Squash and grate courgettes on the same grater.
3. Peel the chopped peppers and chop the onions with thin, elongated slices.

4. Garlic grate on a fine grater or chop in a blender.
5. Mix all ingredients, add oil, add vinegar, spices, mix thoroughly (preferably with hands) and put in a cold place for 3-4 hours. cut vegetables
6. Spread zucchini in Korean on clean dry jars, cover and sterilize.

7. Roll up the banks, turn over, insist in a warm blanket for 24 hours.

Sterilize banks with zucchini in Korean for the winter should be at a rate of 20 minutes per 0.5 liters. If the volume of cans is larger, for every 250 grams add 5 minutes in boiling water.

Marinated courgettes in Korean

This is a special recipe for pickled zucchini in Korean, which is marinated not with the help of table vinegar harmful to the stomach, but with a vegetable mixture of butter and juice. Therefore, such an appetizer will be more useful and enriched with vitamins than any purchased food, "destroyed" by pretreatment.

Necessary ingredients:

• zucchini - 1,5 kg
• carrots - 2 pieces
• onion - 2 pcs.
• vegetable oil - 150 ml
• Bulgarian pepper - 1 pc
• apple vinegar - 1 tbsp. l.
• salt
• garlic - 2 slices
• soy sauce - 1 tbsp. l.

Cooking method:

1. Peel all the vegetables from the peel, remove the large seeds from the zucchini, if any, and chop the pulp in small pieces.

2. Pour the pieces into a saucepan, pour water and bring to a boil.
3. Throw the zucchini in a colander to make the glass all the water.
4. Cut the onions into thin half rings, and chop the carrots with a carrot in Korean.
5. Heat the oil in a frying pan and lightly fry the onion and carrots.

6. Slice the Bulgarian peppers into thin slices and add to the half-roasted vegetables.
7. Season the vegetables with garlic, salt, pepper, vinegar and soy sauce, mix thoroughly and leave under the lid for a couple of minutes.

8. Zucchini in a deep bowl and pour a mixture of fried vegetables and spices, stir.
9. Cover the bowl with a lid or food film and leave at room temperature until completely cooled.
10. Put the courgettes in Korean in the fridge for the night, and in the morning pack on cans and close the lids.