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Korean-style quick zucchini
Korean salads are widely popular and loved far beyond their country. They are made from a variety of vegetables, among which are the extraordinarily tasty Korean-style quick zucchini. The highlight of such an appetizer is its thin slicing, which ensures instant marinating and consumption right after preparation.
Preparation time: 30 minutes.
Ingredients
Show ingredients
- milk zucchini - 600 g;
- juicy carrot - 170 g;
- garlic - 4 cloves;
- white sugar - 1 tsp;
- fine salt - 0.5 tsp for marinade + a pinch to release liquid from zucchini;
- coriander - 1 tbsp;
- wine/apple vinegar - 2 tbsp;
- olive oil - 2 tbsp;
- parsley - 40 g;
- hot pepper - 1/3 pod.
Preparation
- Prepare the ingredients. The skin of young zucchini is tender - it can be left on. Overripe specimens are completely unsuitable, but medium-ripened zucchini need to have their skin removed, as well as the tough seeds. To avoid the hassle of cutting the vegetables into very thin strips, it is better to buy a grater for Korean carrots in advance - with its help, carrots and zucchini will be cut into long sticks in a matter of minutes. Coriander can be replaced with any seasoning for Korean carrots.
- Cut the stem off the milk zucchini. Use a special grater to slice them along into thin pieces (about 2 millimeters thick). Once the blade reaches the soft core, turn the fruit over, and throw away the remaining core at the end.
- Use your hands to separate the stuck strips so they come apart. In a deep bowl, sprinkle the grated zucchini with a pinch of salt and leave it on the table.
- Grate the carrot into thin strips as well.
- Cut the hot pepper into small pieces.
- Finely chop the parsley.
- After about 10 minutes, the zucchini will release juice - drain it by gently pressing the zucchini sticks against the sides of the bowl, but do not press too hard to avoid breaking them.
- For the marinade, combine the oil, vinegar, salt, and sugar. Squeeze the garlic into it.
- Add the coriander, mix well.
- Add the carrot and parsley to the zucchini.
- Now the salad needs to be mixed. To ensure all the vegetables are evenly distributed and do not clump together, it is better to do this by hand.
- Dress everything with the marinade.
- Add the hot pepper. Mix once more. The quick Korean-style zucchini is ready.
The recipe fully lives up to its name. Thanks to the thinnest slicing, the salad can be consumed immediately. The vegetables instantly absorb the marinade while retaining their crisp texture. If the appetizer sits in the refrigerator for a couple of hours, it will soften slightly and change its taste. The Korean-style zucchini can be served as rolled portioned nests or simply piled up. The vegetables should be twisted onto a fork like spaghetti.
Try it, bon appétit!
