Quick-cooked Korean zucchini: can be eaten immediately and canned for winter

Iryna MelnichenkoFood
Appetizer recipe
Appetizer recipe. Source: YouTube video screenshot

From zucchini you can prepare a lot of delicious, easy and original dishes, from salads to soup, appetizers and cutlets.

How to cook zucchini deliciously

Cook Olga Matvey shared on her YouTube channel an original recipe for Korean zucchini, which will be an ideal appetizer for every day, as well as for the winter.

Pickled zucchini for a quick meal


  • Young zucchini - 1 kg
  • Carrots - 300 g
  • Onion - 1 pc.
  • Garlic - 3 cloves.
  • Sugar - 1 tbsp.
  • Salt - about 0.5 tbsp. l.
  • Ground coriander - 1.5 tsp.
  • Ground hot pepper - about 0,25-0,5 tsp.
  • Vegetable oil - 10 ml
  • Vinegar 6% 1-2 tbsp. tbsp.
  • Soy sauce - as desired
  • Herbs - to taste
  • Sesame - at will

Method of preparation:

1. Grate zucchini and carrots on a grater for Korean carrots, add salt, sugar, mix, cover with food film and leave for 25-30 minutes. After that, be sure to drain excess liquid from the vegetables, add garlic, spices, mix.

Carrot and zucchini

2. Coarsely chop the onion and fry until golden in the oil with the garlic. Pour in the soy sauce and stir. Add to the zucchini, stir and cover again with clingfilm and put in the fridge for a few hours.

Preparing the salad

3. Before serving, sprinkle the salad with sesame seeds.

If you want to preserve this salad, you just need to transfer it into sterile jars and preserve it!

Prepared salad

Also on OBOZREVATE reported how to quickly prepare a delicious lecho of zucchini and tomato paste for the winter.

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