Tasty, spicy and fragrant - zucchini in Korean!

Zucchini is one of the most popular vegetable crops in our country. On the tables, it appears quite often, and in very different versions. And this is not surprising, because under the thin light-green skin, a unique cocktail of biologically active substances is hidden. In addition, this product is characterized by low calorie content, which allows it to be used in dietary nutrition. And among the favorite dishes of our owners zucchini in Korean. This spicy piquant appetizer will certainly please with its taste all the adherents of spicy dishes. In addition, it is extremely easy to cook.

Basics of cooking

Dishes with a prefix "in Korean" came to us from Asia, where cooking uses a huge amount of seasonings and spices. In addition, an indispensable condition is the pickling process of the main product( in our case zucchini) in vinegar or lemon juice.

Here, it may seem to many that zucchini in Korean - this is one particular dish. But this is not so. The end result will always be different depending on which bouquet of spices and additional ingredients you decide to use. It can be a simple and quick salad, an appetizer in the form usual for all caviar, a very sharp dish and even a winter blank.

What should I remember?

Consider the basic nuances of cooking zucchini in Korean:

• to create this snack is better to choose young vegetables - they are much faster and better to marinate and while there is almost no waste;
  

  Note! Chopped fruits must be cleaned from the skin and seeds, while young zucchini simply enough to thoroughly wash!

• it is quite possible to combine spices independently, but if you are not sure that the result will be satisfactory, it is better to buy a special seasoning for vegetables in Korean style;
• the amount of the initial product will be different from the number of ready-made snacks - from 2.5 kg of fresh zucchini it turns out about a kilo of ready-made meals;
• in zucchini recipes may be substituted for zucchini - after processing its flesh retains its shape and tastes less sweet;
• it is possible to cut vegetables at random - both circles and straws, however, for dishes with a prefix "in Korean", the second option is preferable.

And a couple of words I want to say about spices. One of the first places in Asian cuisine is red chili, which not only gives the dishes a Korean-like characteristic pungent taste, but also stains them a little, giving an orange-red hue. Therefore, this ingredient must be present in Korean courgettes, the rest you can add, based on your own preferences.

So, let's get started!

Quickly Salad

Courgettes in Korean fast cooking - it's wonderful to create an original snack in just minutes.

Note! The set of ingredients in this salad can vary, but do not forget that the mandatory products( in addition to the zucchini themselves) are carrots, ground chili and coriander.

List of ingredients:

• 2 zucchini;
• 2 carrot roots;
• 3 pods of bell pepper;
• half a tablespoon of coriander;
• pinch of chili;
• 35 ml soy sauce;
• 55 ml of vinegar;
• 55 ml of liquid honey;
• 110 ml of oil( odorless);
• 5-6 g of salt;
• pinch of paprika;
• is a small handful of sesame seeds.

We pour honey into a small container and install it on a water bath, slowly warm up. We combine warm honey with coriander and soy sauce. Stir, add paprika and slightly warmed vegetable oil. We carefully mix everything.

Zucchini and with a special grater we cut them with thin slices. Carrots clean and rub on the "Korean" vegetable. We remove the pods of the Bulgarian pepper from the seeds, cut the stem and cut it with thin straws.

We spread the frying pan, lightly grease it with vegetable oil and pour out the sesame seed. Fry for a few seconds before the appearance of a brown shade, after which immediately remove from the plate.

Shredded vegetables in a large bowl. Add the sesame seed, fill it with a warm marinade and leave for half an hour.

Courgettes in Korean savory

In this salad of zucchini in Korean, a large number of fragrant ingredients are harvested, which we will season with garlic. Let's try, what happened.

Necessary products:

• young zucchini - 4 pcs.;
• pods of Bulgarian pepper( different colors) - 2 pcs.;
• carrot root - 3 pieces;Garlic cloves
• - 4 pieces;
• bulb - 1 piece;
• sesame oil - 15 ml;
• soy sauce - 15 ml;
• Acetic acid - 10 ml;
• sesame seed - 10 g;
• ground chili - 10 g;
• sugar - 15 g;
• ground pepper - on the tip of the knife.

Rinse the main ingredient under running water and cut into circles as thinly as possible. Fold in a bowl, sprinkle a little salt and top install a three-liter jar with water.

Note! Thanks to this reception, the extra liquid will quickly leave the zucchini!

While zucchini give juice, we are engaged in other products. The bulb is cleaned and chopped with thin half rings. Heat the vegetable oil in a frying pan and fry the prepared onions until golden. We rub the carrots on a special grater, chop the Bulgarian peppers in thin strips.

We merge the zucchini liquid and combine them with other vegetables. Add the fried onions, stir. With garlic teeth remove the skin and finely cut with a knife. Add it to the vegetable assortment. We serve salad with acetic acid and seasonings.

Winter billet

Courgettes in Korean, harvested for the winter on the next recipe, will come at the right time in the cold season. This appetizer has a pleasant sharp taste and a spicy aroma, and therefore will make any dish to which it will be served, more appetizing.

We will prepare preserves from such products:

• zucchini - 1,25 kg;
• carrots - 0,25 kg;
• onion - 0,25 kg;
• Bulgarian pepper - 3 pods;
• garlic - 75 g;
• fresh parsley - 4-5 branches;
• fresh fennel - 4-5 branches;
• celery stalk - 2 pieces;
• cilantro;
• sugar - 210 g;
• vegetable oil - 180 ml;
• salt - 60 g;
• carrot seasoning in Korean - 30 g.

The root of carrots and zucchini is washed and rubbed on a Korean grater. Bulgarian peppers are cut in thin strips. Cut the onion into thin semirings. Add to the prepared products pounded garlic and finely chopped greens.



Make marinade: in a bowl, combine sugar, salt, pour in vegetable oil and add seasoning. Mix everything thoroughly and pour in the prepared marinade vegetables. Leave the hour for three. Then lay out the snack on the sterilized jars, pressing it with a spoon, and pour the remaining marinade on the bottom. We send zucchini in Korean for sterilization, then immediately cork for the winter and put it in the cellar.

Note! For the sterilization of half-liter jars need fifteen minutes, a capacity of 700 ml - twenty minutes, liter is kept in boiling water for about thirty minutes!

Courgettes in Korean with sauteed vegetables

Such pickled zucchini in Korean are very bright and tasty dish, for preparation of which you will need:

• squash - 2 pcs.;
• carrots - 2 pieces;The head of an onion
• - 2 pcs.;
• garlic - 4 teeth;
• Bulgarian pepper - 1 piece;
• sesame seed - 40 g;
• soy sauce - 30 ml;
• refined sunflower oil - 30 ml;
• paprika - 40 g;
• vinegar - 55 ml;
• sugar - 25 g;
• salt - 15 g.

My vegetable marrows and with the help of a special vegetable grater we cut them with thin slices. Prisalivaem and leave for a quarter of an hour under the press. After the vegetables are given juice, the press is removed, all the liquid is drained off. Carrots are rubbed on a Korean grater and also a little salt. Bulgarian peppers are chopped with straws, onions are peeled and shredded with half rings as thin as possible.

In the frying pan, warm up a little oil and pass it prepared onion and sweet pepper. Squash squeezes, spread to them passaged vegetables, add mashed garlic, pour in soy sauce and season with vinegar, mixed with sugar, sesame seeds, chili and black pepper.

Snack in Korean from boiled squash

For a recipe, take:

• zucchini - 3 pieces;
• bulb - 2 pieces;
• red sweet pepper - 3 pieces;
• carrot root - 3 pieces;
• garlic cloves - 4 pieces;
• vinegar - 110 ml;
• refined sunflower oil - 110 ml;
• sugar - 55 g;
• Korean seasoning - 20 g;
• salt - 15 g;
• black pepper in powder - 20 g.

Pour into a large saucepan of water and lay whole zucchini. Boil for 10 minutes. After discarding them in a colander, let it cool down and cut into thin slices.

We remove the husks from the onions and cut them into half rings, the Bulgarian pepper shreds in thin strips. The root of the carrot is peeled and rubbed on a Korean grater. We chop the garlic cloves in a mortar or let it through the press. All the prepared products are combined in a bowl, seasoned with vinegar, oil, salt and pepper, add seasoning.

And remember that zucchini in Korean should be properly marinated, they need time. Only in this case, the appetizer will completely absorb the aromas of spices and give you a unique taste. Bon Appetit!