Carrot zucchini in Korean

Name: Carrot zucchini in Korean
Total time: 40 min
Yield: 6
Ingredients: 1 kg Zucchini; 700 g Carrot; 1 Bulb onions; 3 cloves of garlic Garlic; 100 ml Vegetable oil; 50 ml Table vinegar; 1 tablespoon Salt; 1.5 tablespoon Sugar; 1 teaspoon Paprika; 2 g Ground red pepper

A simple salad from available vegetables - tasty, piquant! Korean zucchini carrots for the winter will appeal to those who love dishes with a spicy taste. Vegetables for making this salad are available, especially in the fall during the harvest season. Serve as a separate dish or as a side dish.

141

39169

Ella Wilson

Author of the recipe

Calories

260Kcal

Protein

3gram

Fat

17gram

Carbs

24gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

1kg

700g

1

3cloves of garlic

100ml

50ml

1tablespoon

1.5tablespoon

1teaspoon

2g

Step-by-step preparation

Cooking time: 40 mins

STEP 1
How to make zucchini and carrot salad in Korean? It is better to use zucchini that is young, juicy, tender and tasty. But more mature vegetables are also suitable for preparing this snack. It is enough to wash the zucchini, remove the skin and core with seeds.
STEP 2
It will be more convenient to grate zucchini for Korean salads if you cut the vegetables into large rings. Grate the zucchini on a special grater and place in a deep bowl. It is better to use plastic or glass dishes to prevent oxidation and spoilage of the salad’s taste.
STEP 3
It is also better to use young and fresh carrots, they are juicier and sweeter. Wash the carrots, peel and grate on a Korean grater. If such a grater is not available, you can use a regular grater or a food processor with a special attachment, which will greatly simplify and speed up the cooking process. Place the carrots in a cup with the zucchini. Peel the onions and finely chop with a knife or grate on a medium grater.
STEP 4
Peel the garlic, grate it on a fine grater or pass it through a press. Place the garlic and onion in a bowl with the zucchini and carrots.
STEP 5
Season the salad with vegetable oil, add salt, sugar and red hot pepper, sweet paprika, and add table vinegar. Stir. Leave the salad for 2 hours at room temperature. Meanwhile, prepare the jars for the salad. We wash small jars with soda and sterilize them using one of the usual and reliable methods: in a water bath, in the microwave or in the oven. Let the jars dry. Wash the lids, boil or sterilize and dry
STEP 6
Place the salad in sterilized jars. Roll up the lids. It is not necessary to sterilize the finished salad, because vinegar was added to the salad; it will not allow the salad to spoil. But if desired, jars with ready-made salad can be sterilized. Store this snack in a cool place: pantry or refrigerator. Bon appetit!