Korean zucchini - general principles and methods of preparation
Zucchini today are one of the most popular vegetables that are found on our tables. One of their main advantages, along with the content of various vitamins and nutrients, is low calorie content. This makes them indispensable in dietary and therapeutic nutrition, because a lot of healthy and tasty dishes can be prepared from zucchini. However, those who do not adhere to a healthy diet and just like to treat themselves to tasty ones can find many recipes from zucchini that will certainly please them.
For example, lovers of spicy dishes should definitely try to cook zucchini in Korean. In preparing Korean dishes, spices are abundantly used, among which red pepper is given a special place. It is he who gives the characteristic red-orange color to many Korean dishes. Also, when preparing zucchini in Korean, many other seasonings, spices and herbs are used, which should be chosen based on your tastes.
Korean zucchini - product preparation
Zucchini for cooking in Korean should be taken young and strong. As a rule, the recipes of this dish do not provide for peeling them from the skin. They are cut according to the recipe, in circles or straws. Other vegetables involved in the preparation of zucchini in Korean are also prepared: carrots, onions, bell peppers and others.
Korean zucchini - the best recipes
Recipe 1: Korean Style Marinated Zucchini
Tasty, spicy and very fragrant salad, thanks to a large number of spices. Korean style marinated squash can be a great cold appetizer or a side dish for meat dishes.
Ingredients:
4 medium squash;
1 red and one yellow bell peppers;
3 carrots;
4 cloves of garlic;
1 medium onion;
1 tbsp. l sesame oil;
1 tbsp. l soya sauce;
2 tsp sesame seed;
2 tsp acetic acid;
2 tsp ground red pepper;
0.5 cups rast. oils;
1 tbsp. l Sahara;
to taste salt with black pepper.
Cooking method:
1. Zucchini wash and cut into very thin circles, then, slightly salted, put under pressure for 2 hours.
2. Onion cut into thin half rings and fry in vegetable oil.
3. Rub carrots on a fine grater. Cut the pepper into strips.
4. Drain the juice that the squash gave, mix them with carrots, onions, peppers and chopped garlic. Having mixed the resulting vegetable mixture well, add the remaining ingredients, acetic acid to it and mix again, adding salt if desired.
5. Letting the dish brew in the refrigerator for at least an hour, serve it with potatoes.
Recipe 2: Korean Zucchini Canned for the Winter
In winter, these squash will come in handy on your desk. Their wonderful pungent taste and spicy aroma will make any dish with which they will be served much more palatable. Moreover, the preparation of this preservation does not require special efforts.
Ingredients:
2.5 kg of squash;
0.5 kg of carrots;
0.5 kg onions;
5 large bell peppers;
150 gr. garlic
greens in the form of dill, parsley, celery, cilantro.
for marinade:
a glass of sugar;
a glass of vegetable oil;
a glass of vinegar;
2 tbsp. l salts;
spices for Korean carrots.
Cooking method:
1. On a special grater we rub zucchini and carrots.
2. Cut into strips pepper and onion.
3. Grind the greens and garlic, add them to the prepared vegetables and pour all the marinade, then, after mixing well, leave to infuse for 3 hours.
4. When the vegetable mixture is infused in the marinade, put it in jars along with the marinade, stacking tightly, sterilize the jars (0.5-liter for about 15 minutes, 0.7 liter - 20 minutes, liter - about half an hour). After roll up and place in the storage of preservation.
Recipe 3: Korean zucchini marinated with vegetables
Very tasty and bright dish. For its preparation, zucchini is mixed with onions and bell peppers, sautéed in sunflower oil, as well as other vegetables and spices.
Ingredients:
2 medium squash;
2 carrots and onions;
1 bell pepper;
4 cloves of garlic;
3 tbsp. l sesame seeds;
2 tbsp. l soya sauce;
2 tbsp. l vegetable oil;
3 tsp Paprika
50 gr vinegar
30 gr Sahara;
to taste salt with ground black pepper.
Cooking method:
1. After washing the zucchini, cut them into thin circles or semicircles (depending on the size of the zucchini). Salting, leave them to let the juice.
2. We rub the carrots on a special Korean grater (if it is not there, you can just take a coarse grater), also lightly salt.
3. Cut the bell peppers into strips, onions into half rings, and then pass them together in vegetable oil.
4. Now, after squeezing the zucchini, mix them with the rest of the vegetables and finely chopped garlic, soy sauce, sugar, pepper (black and red), sesame seeds and vinegar.
5. Let the cooked salad infuse in the refrigerator for several hours, then decorate with herbs and serve.
Recipe 4: Boiled Korean zucchini
In this recipe, whole zucchini, previously boiled whole in Korean, is pickled with a vegetable mixture with vinegar and soy sauce. This dish should be prepared in advance, since zucchini prepared in this way must be kept in the refrigerator for several hours.
Ingredients:
3 medium squash;
2 onions;
3 bell peppers (red);
3 carrots;
4 cloves of garlic;
half a glass of vinegar and rast. oils;
50 gr Sahara;
1 table. l Korean seasoning salts;
1 tbsp. l ground black pepper.
Cooking method:
1. Boil the zucchini whole in fresh for about 10 minutes. Then, throwing it in a colander and cooling, cut into thin slices.
2. Onions and red bell peppers are cut into small strips, we rub the carrots on a Korean grater so that it looks like straws. Grind the garlic using a garlic press. Then, after mixing all the prepared components in a bowl, we leave the resulting mixture to infuse in the refrigerator for a day. If there is such a need, then you can cook the salad and faster, leaving it to marinate for 7 hours at room temperature.
Korean zucchini - useful tips from experienced chefs
When preparing zucchini in Korean, you should not neglect the advice to let them infuse in the marinade, since only in this case the dish will be filled with the unique taste and aroma for which we appreciate dishes of Korean cuisine.
