Nowadays, you can often spot various Korean viands in stores. For example, spicy dishes of vegetables, fish and rice. However, it turns out that we have long begun to join the gastronomic culture of Korea. The
fact is that Korean-style carrots are a Soviet-Korean dish.
Korean-style cooking of vegetables came to our country thanks to refugees from North Korea. Lovers of spicy food have figured out how to combine the traditional sauces of Korea with local vegetables.
We will tell you how you can make zucchini in Korean
.
Korean zucchini ingredients:
- Zucchini – 1.5 kg;
- Carrots – 3 pcs;
- Bulgarian pepper – 3 pcs;
- Garlic – head;
- Basil – tsp;
- Salt – tbsp;
- Sugar – 4 tbsp;
- Vinegar 9% – 80 ml;
- Vegetable oil – 80 ml;
- Onion – 2 pcs.
Preparation of Korean zucchini:
Shred the peeled zucchini through a Korean-style grater, long thin bars. Do not shred the core with bones
. Similarly zucchini need to grate peeled carrots. Cut onions into thin semicircles, peeled bell pepper cut into straws.
Shinkuem basil, combine with zucchini, onions, bell peppers and carrots in a bowl. Press the garlic cloves into the bowl with the zucchini
. Sprinkle the salad with sugar and salt, pour vinegar over it. Heat vegetable oil in a frying pan, pour the oil over the salad and mix all the components thoroughly.
Cover the salad with a lid and leave it warm for 2-3 hours. Every half an hour you need to stir the components in the dish.
We put the salad in small glass jars, pour the contents of the juice from under the zucchini. Poke the salad with a skewer so that the juice penetrates deep into the mixture.
Cover the jars with lids, put them in a saucepan. Fill the pot with water, sterilize the jars on medium heat for 20 minutes.
Roll up the jars with Korean zucchini, leave them warm for 8 hours.
As a result, we have a delicious zucchini appetizer. This salad can be consumed separately or combined with other dishes.
