Instant Korean Pickled Zucchini

Instant Korean Pickled Zucchini

Korean snacks were loved by many of our compatriots. Their savory taste and appetizing appearance make them desirable both at the family dinner and at the festive table. Cooking this snack does not take much time. If you make pickled zucchini in Korean fast-cooking, then after 12 hours or even earlier you can put a savory snack on the table. It is served as a separate dish or as an addition to other dishes. Korean zucchini blends equally well with meat and fish products.

Cooking Features

Even an inexperienced hostess can marinate zucchini in Korean fast way, but she will need some knowledge of some technology features.

  • For the preparation of snacks in a fast-cooked marinade, it is better to take young vegetables, seeds of which have not yet had time to form. It is not necessary to clean such vegetables, it is good enough to wash. Mature fruits are peeled and peeled, and from seeds. The first is convenient to remove the peeler, the seeds are usually removed with a spoon.
  • To make Korean-style snacks, zucchini and other vegetables need to be crushed in a special way - with thin long strips. To do this, without spending much effort, allows a special grater. It is suitable for zucchini, carrots. Peppers are usually chopped with a knife. Sometimes zucchini is required to cut into thin plates. This can be done not only with a sharp knife, but also with the help of a shredder or vegetable peeler. The thinner the sliced ​​vegetables, the faster they will marinate.
  • It is recommended to pickle zucchini in Korean in glass or ceramic dishes. The use of enamelled containers, plastic containers and even packages is permissible. If you pickle vegetables in a stainless steel pot, the snack can have an unpleasant metallic flavor. Aluminum dishes are not suitable even more: this material interacts with acids, forming harmful substances.
  • Korean snacks have a particularly spicy flavor, which is given to them by garlic and Chilean pepper. Often in a bunch of Korean seasoning includes coriander. You can make a spicy mix yourself or use ready-made seasoning for Korean carrots, which are sold in most grocery stores.

When cooked, Korean zucchini tastes better than freshly prepared, but still pickled snacks in a fast way are not recommended for longer than two weeks. These vegetables should stand in the refrigerator, otherwise they spoil very quickly.

Squash marinated in Korean fast


  • zucchini - 0.5 kg;
  • garlic - 4 cloves;
  • ground coriander - 5 g;
  • ground hot pepper - to taste;
  • salt - 5 g;
  • sugar - 5 g;
  • table vinegar (9 percent) - 40 ml;
  • vegetable oil - 80 ml;
  • sesame seeds (optional) - to taste.

Method of preparation:

  • Wash zucchini, blot with a napkin, and if necessary, peel and seed.
  • Cut the courgettes into thin circles (about 1 mm thick) or slices of any other shape, slicing them with a peeler or other suitable device.
  • Finely chop the garlic with a knife or pass through a press. Put it to the zucchini, mix them with your hands.
  • In a separate container, mix the oil, vinegar, salt, sugar, pepper and coriander. Warm this mixture, stirring for 5 minutes. Remove from heat, let stand 5 minutes.
  • Pour hot marinade over zucchini, mix with a spoon or a wooden spatula. Cover and put in the fridge.

A zucchini snack made according to this recipe will be ready for use after 12 hours. The recipe is among the most simple, many cooks consider it a classic.

Zucchini marinated in Korean style with carrots, onions and peppers


  • zucchini - 0.5 kg;
  • onions - 100 g;
  • sweet pepper - 0, 2 kg;
  • carrots - 150 g;
  • chilli - 5-10 g;
  • ground coriander - 5 g;
  • ground paprika - 5 g;
  • black and red pepper - to taste;
  • salt - to taste;
  • sugar - 5 g;
  • vegetable oil (refined) - 60 ml;
  • Table vinegar (9%) - 60 ml.

Method of preparation:

  • Wash vegetables, let them dry.
  • Peel zucchini seeds and peel. If the vegetables are very young, they do not need to be cleaned. Grate for Korean salads or cut into very thin straws.
  • Chop peeled carrots the same way as zucchini.
  • Free from onions peel, cut into thin half-rings.
  • Sweet peppers from seeds. Cut into thin strips.
  • Fold vegetables into a common container, mix.
  • Cut chili peppers into very thin ringlets. Remove the seeds.
  • Mix oil with vinegar, sugar, salt, spices, add hot pepper rings. Heat the marinade well.
  • Pour hot marinade over zucchini, stir.
  • After an hour, put the container of vegetables in the fridge and wait another hour.

If you chop vegetables not with a special grater, but with a knife, increase the time of pickling vegetables in the refrigerator for up to 2-3 hours. When serving, it does not hurt to decorate the appetizer with a sprig of greenery.

Korean-style zucchini in instant honey marinade


  • zucchini - 0.5 kg;
  • garlic - 3-4 cloves;
  • honey - 20 ml;
  • soy sauce - 20 ml;
  • table vinegar (9 percent) - 20 ml;
  • ground black pepper, coriander - to taste;
  • fresh greens - to taste.

Method of preparation:

  • Melt the honey to a liquid state, dislodge it with soy sauce, vinegar and oil to form a homogeneous composition.
  • Crush garlic with a hand press, put in marinade. Pour into it pepper and coriander, mix.
  • Courgettes, washed and dried, cut into thin slices.
  • Finely chop the greens, mix with the zucchini.
  • Pour the prepared marinade into the container with zucchini, mix well.
  • Close the container with zucchini with a lid, put it in the refrigerator.

Snacks can be served at the table in 2-4 hours, depending on how thinly you manage to cut the zucchini.

Marinated zucchini in Korean, cooked in a fast way, can be served with fish, meat, as an independent snack. They are easy to prepare, have a spicy taste, attractive look and do not deteriorate when stored in the refrigerator for two weeks.

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