photo: Korean Zucchini Salad

Korean Zucchini Salad

Korean style pickled vegetables in our time is not a problem to purchase in any store. But it will be tastier and healthier if you cook Korean salad yourself, then you will be sure of the quality of your dish. Despite the considerable composition of ingredients for the marinade, the preparation does not contain difficulties, since all the products are simply mixed and marinated. The main period of time is spent on marinating itself. Today, we cook delicious zucchini in Korean with the addition of other vegetables - bell peppers, onions and carrots. In fact, it turns out some kind of salad. After cooking the mixture, put it in sterile jars, such a salad can be kept for a very long time in a cool room.


  • Zucchini
    1 kg
  • Carrot
    320 g
  • Onion
    180 g
  • Sweet pepper
    220 g
  • Garlic
    4 clove
  • Parsley
    30 g
  • Vinegar 9%
    50 ml
  • Sugar
    50 g
  • Coriander
    1 tsp
  • Vegetable oil
    45 ml
  • Salt
    1 tsp


  • 1. Thoroughly wash and dry all vegetables and herbs before cooking.

    Squash zucchini on a special grater with a nozzle for Korean dishes.
  • 2. Do the same with carrots.
  • 3. Separate the bulb from the film, cut straws. Divide pepper into two parts, remove the seeds, chop into strips.
  • 4. Put all prepared items into one suitable container.
  • 5. Pour to them the required amount of salt and sugar, mix.
  • 6. Then add the mentioned spices and garlic crushed under a press.
  • 7. Finely chop parsley with a knife, throw to the basic composition, pour in vegetable oil and vinegar. Stir the mixture thoroughly so that the whole cut is shrouded in marinade. For the marinade: 50 ml of 9% vinegar; 50 g of sugar; 1 dessert spoon of coriander; 45 ml of vegetable oil; 1 dessert spoon of salt; 1 tsp of pepper flakes.
  • 8. Press the mass well with a spoon, put a saucer on top, then put a jug with a liquid for weight. The load will put pressure on the vegetables, and they will quickly put the juice.
  • 9. Leave the container aside for 3 hours. You will see that the marinade will be twice large.
  • 10. Put snack tightly into a sterile jar, tighten the lid (also after sterilization).
  • 11. Store the blank on the shelf of the fridge or in a cool cellar.