For about a quarter of a century, spicy or spicy Korean snacks conquer Slavic hearts. Carrots, mushrooms, cabbage, eggplant - all tasty and healthy. Many housewives seek to adopt the Korean experience in the preparation of appetizers and salads. In this article, we will learn how to make zucchini in Korean. The recipes for this garden crop are very diverse and designed for every taste. We will also consider how to make homemade preparations for the winter from zucchini. The main advantage of the vegetable is its reduced calorie content. This circumstance makes zucchini a frequent guest on the table of those who are losing weight or people in need of medical nutrition. The Korean cooking technique allows you to save trace elements and vitamins contained in the vegetable, because it minimizes heat treatment.
Basic recipe
To cook zucchini in Korean, the recipe suggests taking two young vegetables no more than twelve centimeters long. Then you can not clean the skin from them. The old zucchini must be freed from the skin and, if it is completely ripe, the seeds. We chop two carrots on a special grater for Korean salads. Grind zucchini with the same thin straw and add them. Red and yellow bell peppers are peeled from the stalk, we scraped the seeds. Cut them into thin strips. All vegetables are placed in a deep bowl. In a frying pan, calcine five to six tablespoons of sunflower oil. Add seasoning mixture. You can use the ready-made bag “For Korean salads” or you can combine black and red peppers, coriander, paprika, turmeric and basil in the same quantities. A mixture of spices should turn out one and a half tablespoons. Calcine them in oil for about ten seconds. Turn off the fire and put vegetables in the pan along with the juice that has stood out. Quickly mix with a wooden spatula, add two tablespoons of vinegar and squeeze 2 cloves of garlic. When the snack has cooled sufficiently, add finely chopped cilantro, dill and parsley. Mix and refrigerate for an hour.
Korean zucchini for the winter
The recipes for such seals are good in that they do not require special efforts from the housewives associated with frying or cooking. Vegetables are just pickled for about three hours, and then sterilized in jars. Recipes can be varied based on your own tastes. On a Korean grater, shred three kilograms of young zucchini and 500 g of carrots. Five onions peel and cut into thin half rings. We put all the vegetables in an enameled basin. We fall asleep a glass of sugar, two tablespoons of fine salt, a pinch of seasoning "For Korean carrots." Pour 150 ml of nine percent vinegar. At the end we add a glass of vegetable oil. Let stand for three hours. We spread the vegetables in prepared half-liter jars, pour the marinade. We sterilize for about a quarter of an hour in the oven, roll up the lids.
Another way of canning
In winter, a red-yellow homemade blank will look like a real vitamin bomb on our table. This Korean-style zucchini recipe suggests making it not only with carrots and onions, but also with bell pepper. All vegetables are passed through a special grater, which shreds with thin and long strips. For three kilos of zucchini you need to take 500 grams of carrots and onions and six bell peppers of different colors. We squeeze two or three heads of garlic for these vegetables, chopping fresh herbs to taste. Separately prepare the marinade. We mix in a bowl a glass of sunflower oil, 9 percent vinegar and sugar, add two soup spoons of salt and a bag of spices “For Korean carrots”. Pour prepared vegetables with this marinade and refrigerate. Four hours later, we spread out evenly over the banks. Fill - also equally - with liquid. We sterilize for twenty minutes if the jars are half-liter. Roll up.
Garnish
This delicious salad from zucchini in Korean recipe offers to serve as a side dish for a meat dish. We chop the onion with thin half rings. Fry it until golden in sunflower oil. I wash the four medium squash and, without cleaning, cut into thin washers. We add and put on the press for two hours. Two peppers cut into strips, and three carrots three in Korean. Zucchini strain from the juice, mix them with carrots, peppers, onions. Squeeze 4 cloves of garlic through a press. Pour two teaspoons of acetic acid. Add spices: red and black pepper, salt, sesame seed. You must also add at least a soup spoon of sugar. We season the meat side dish with a mixture of sunflower and sesame oils, adding soy sauce to taste to them.
Boiled zucchini
This dish needs to be prepared ahead of time, as it needs to be infused in the refrigerator for several hours. Such zucchini in Korean recipe prescribes to cook whole. We keep three medium-sized vegetables in fresh boiling water for about ten minutes. Put them on a sieve, cool. Then we cut: zucchini - in thin slices, two onions and three bell peppers - in strips, 3 carrots, three on a special grater, four cloves of garlic, cut very finely. This vegetable salad should be pickled for 24 hours in the refrigerator. You can speed up the cooking process. If you cover the salad bowl with a lid and leave it at room temperature, then you can serve it to the table in seven hours.
Marinated zucchini
The main ingredient (one and a half kilograms) in this case is peeled and cut into pieces. Next, you need to fill them with water and bring it to a boil. Tilt the squash into a colander and cool. Now fry until golden brown two onions, chopped in half rings. Add 2 grated carrots to them. When they are browned, we put on the pan chopped into thin strips of bell pepper. Squeeze out two cloves of garlic. We add more vegetable oil, add salt, black pepper, two tablespoons of soy sauce and half as much apple cider vinegar. Stirring vigorously, fry it all for two minutes. We cover the marinated marrow squash in Korean with this vegetable mixture. The recipe suggests mixing it all and letting it cool under the lid. After that, place the bowl in the refrigerator for half a day.
Korean dried zucchini
This recipe allows you to save the vegetable for the future, but at the same time avoid its preservation or pickling. First you need to select good zucchini without the slightest sign of decay and damage. Wash them, cut off the peel. Cut into medium thickness (centimeter and a half) circles. Remove the seeds. String on sticks so that these washers do not touch each other. We install these poles on the balcony or in another sunny and well-ventilated place. When the zucchini becomes dry, but at the same time retain their elasticity, you can transfer them to glass jars, which should be corked with nylon caps. Keep out of the reach of moisture. How to use such zucchini in the future in Korean? There are many recipes based on them. Do with them should be the same as with dry mushrooms, that is, soak in water, boil until half cooked and use to prepare various dishes.