Zucchini, a vegetable familiar to everyone, is healthy and tasty. From it you can cook a wide variety of dishes. Both more or less familiar and original. Jam, stuffed inflorescences, marinated zucchini, instant salads - all this can be done from your favorite vegetable. Moreover, some recipes even belong to oriental cuisine.
Their use is a great way to diversify the use of vegetables.
Korean marinated zucchini
At first glance, it may seem that Asian cuisine uses extremely rare and unusual ingredients. The zucchini recipe is intended to dispel this stereotype - well-known products are also often found in it. Vegetables in general are a great appetizer, especially cooked with spicy and aromatic marinade. It is not surprising that marinated zucchini are so popular among Koreans. The recipe requires the use of the following products: about a kilogram of zucchini, a couple of onions, half a glass of vegetable oil, a couple of carrots, sweet pepper, black pepper, a couple of spoons of soy sauce, salt, a couple of cloves of garlic and a tablespoon of apple cider vinegar. Vegetables need to be peeled and seeds, chopped and sent to the pan. Bring to a boil and discard in a colander. After waiting for the glass to water, you can put them in a deep bowl. Peel and chop the onion, chop the carrots and fry the onion in oil.
Rinse and peel bell peppers and add to fried vegetables. Add
garlic, oil, ground pepper, soy sauce, salt and
apple cider vinegar to the pan
, mix and fry for a couple of minutes. Zucchini marinated in Korean is almost ready - you just have to pour them with the vegetable mixture, cover and leave in the refrigerator for twelve hours, occasionally stirring the dish.
Marinated squash
This recipe suggests making an even more original appetizer. Such zucchini marinated in Korean, you need to cut and cook in a special way. Take a kilogram of zucchini, vegetable oil, spices for cooking marinades, salt, vinegar and a few cloves of garlic.
Cut the zucchini along, peel the seeds and peel. Cut into strips of one and a half centimeter thick and hang to dry on a thread. For drying, you can also use a sieve or a tray, the main thing is to periodically turn the vegetables. When they dry, put the strips in a cloth bag and put them in a cool, dry place. Before use, rinse the dried zucchini with water and boil for a quarter of an hour, fold in a colander and transfer to a bowl. In a frying pan, heat the vegetable oil, pour them vegetables, add spices, vinegar and a little broth there after boiling the strips. Peel and chop the garlic, add to the bowl to the marinated zucchini. Let the dish brew for a couple of hours. Such zucchini marinated in Korean will surprise both guests and loved ones. Serve them on the table in a salad bowl or on a dish, decorating to taste with fresh herbs. This will be appropriate even for a solemn occasion.