Korean Instant Zucchini

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make instant Korean zucchini? First of all, prepare all the ingredients listed on the list. It is better to use young zucchini for salad. They have a thin, soft skin and no seeds. Take carrots that are juicy and sweet. You can omit soy sauce from the recipe and use a little more salt. Use the amount of garlic according to your taste. For the specified amount of food, three small cloves are enough for me.

2. STEP 2

   

   Cut off the places where the stem attaches to the zucchini. Peel the carrots, onions and garlic. Rinse the vegetables under running water and dry with paper towels.

3. STEP 3

   

   Grate the zucchini using a Korean carrot grater. If you do not have such a grater, then cut the vegetable into thin strips with a sharp knife. Place the zucchini in a deep, comfortable bowl.

4. STEP 4

   

   Grate the carrots in the same way and add to the zucchini.

5. STEP 5

   

   Sprinkle sugar and salt on top. I used one heaped tablespoon of sugar and half a tablespoon of salt.

6. STEP 6

   

   Mix everything very well, cover with a flat plate and leave for 25-30 minutes. During this time, vegetable juice will form in the bowl, and the carrots and zucchini will marinate.

7. STEP 7

   

   After the specified time, drain the juice from the bowl and squeeze out the vegetables. Add garlic, pre-chopped as finely as possible, ground coriander and hot pepper to the zucchini and carrots (determine the amount according to your taste). By the way, if you have ready-made seasoning for Korean salads, you can use it instead of coriander.

8. STEP 8

   

   Heat odorless vegetable oil in a frying pan. Fry the onion, cut into large cubes. Cook, stirring constantly, over high heat until dark golden in color.

9. STEP 9

   

   Remove the onion from the pan using a large spoon. Pour hot aromatic oil over the garlic and seasonings. Pour in soy sauce, if using, and vinegar.

10. STEP 10

    

    Mix everything so that all components are combined. Taste the salad. Add salt, hot pepper, sugar or vinegar if necessary. Chop the greens finely and add to the salad. Which greens are best? Korean zucchini is perfectly complemented with cilantro, parsley or green onions. I used a few sprigs of young cilantro and 7-10 chives.

11. STEP 11

    

    Mix everything again, cover the salad with a lid or cling film and put it in the refrigerator. The longer the Korean zucchini is kept cool, the tastier and richer it will become. Before serving, sprinkle the salad with sesame seeds.

Comments on the recipe

oksa

02.11.2023

4.5

Check out this interesting recipe for preparing zucchini and carrots for the winter in Korean! Great idea!

Natalia M

02.11.2023

4.7

I have been looking for a recipe for raw zucchini salad for a long time. And then I found this wonderful recipe. I just had young zucchini and sweet autumn carrots. Grated vegetables for Korean salads. I chopped a couple of bell peppers and added an extra head of white onion. White onions are less bitter than yellow onions and are crispier and juicier. I prepared the dressing separately, mixed everything and left it for a while to dissolve the sugar and salt. By the way, I added more sugar, for my taste it’s more harmonious) For greens, I used parsley and a little basil. I left the salad to marinate overnight in the refrigerator. It is more convenient to mix with two forks. During the night, the vegetables gave a lot of juice and became limp. Now it’s more convenient to put the salad on plates and take it with a fork. We liked the salad. It is moderately spicy and a little sweet. The vegetables taste good, they are slightly crunchy and very tasty. I liked this salad for its juiciness, bright colors and ease of preparation. Thanks for the recipe!

v-soluyanov

02.11.2023

4.9

but I didn't like it_

Julia

02.11.2023

5

The salad turned out very tasty