Spicy crunch. Quick recipe for zucchini in Korean

The perfect appetizer for those who love spicy Asian cuisine but don’t like complex recipes.

If you​​​​like Korean carrots, I suggest making delicious zucchini according to the same principle. They will be crispy, with a rich garlic-coriander flavor, and spicy if you add lots of chili peppers. This appetizer is suitable for meat and fish. Raw zucchini are very delicate in taste, so they do not need a long pickling. So save time on cooking.

Why exactly “Korean”

We have a strong association with Korean dishes. They are usually spicy, spicy, with a rich garlic flavor and aroma. Where did it come from? The fact is that Koreans living in Ukraine at one time looked for affordable products to prepare dishes with their usual taste. Therefore, a lot of garlic and coriander were added to vegetables, and they were also marinated. So, in Korean dishes, which Ukrainians also fell in love with, they now add a lot of spices, salt, sugar and vinegar. It is also important to cut vegetables – the thinner, the better, and the pieces marinate faster.

Cooking Tips

My recipe is suitable for picking all vegetables, such as zucchini, carrots or cabbage. I suggest combining them in one dish to diversify the textures. If you want to, you can cut more sweet pepper and increase the amount of garlic. Use a young zucchini. It is softer and has no hard seeds inside.

Make this dish for one or two meals. If it stays in the refrigerator, all the vegetables will release a lot of juice, which will affect the appearance, and the zucchini will lose its crunchiness. If you still decide to store in the refrigerator, keep Korean-style zucchini for no more than two days.

Ingredients

1 medium zucchini

1 medium carrot

¼ white cabbage

2 tsp. l. Apple Cider Vinegar

1 tsp salt

1 tsp Sahara

½ chili pepper

4 tsp. l. sunflower oil

½ tsp ground coriander

3 cloves of garlic

Cooking

Prepare vegetables. Wash the zucchini and do not peel. First cut into slices at an angle of 45 degrees and then cut into thin strips. Transfer to a bowl.

Peel, wash and slice the carrots with a mandolin or a special Korean carrot grater. You should get a long straw. Transfer it to zucchini.

Take ¼ white cabbage, cut into long strips, and thinly slice ½ chili pepper. Transfer everything to a bowl with all the vegetables and mix.

Squeeze 3 cloves of garlic over vegetables.

In a small pan, pour 4 tbsp. l. sunflower oil, pour 1 tsp. salt, 1 tsp. sugar and ½ tsp. ground coriander. Put on a small fire and heat the oil for 1 minute, stirring constantly. Sugar and salt will not dissolve completely and this is normal. Pour the oil into the vegetable in a bowl, carefully select the remaining sugar and salt from the pot. Mix all the ingredients of the dish.

Pour in 2 tbsp. l. Apple Cider Vinegar. The latter has a strength of 6%. If you use ordinary table vinegar 9%, then reduce the amount to 1 tbsp. l. Stir and you can serve immediately.

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