Korean squash

Korean-style zucchini is a very piquant, juicy dish. It will surely please fans of sharp little. Many housewives are waiting, they will not wait for the season of zucchini to start such a snack.

Korean squash

The composition of zucchini in Korean

  • Zucchini - 3 pcs
  • Carrots - 2 pieces
  • Onions - 1 pc
  • Garlic - 3 cloves
  • Bulgarian pepper - 1 pc
  • Soy sauce - 1.st.l.
  • Vegetable oil - 4 tbsp.
  • Vinegar 6% (can be apple) - 1 tsp.
  • Ground red pepper - 1 tsp
  • Seasoning for carrots in Korean - 1 tsp.
  • Salt

Cooking squash in Korean

  1. Carrots should be grated on a Korean carrot, and you can simply cut into strips. If you want, also slightly fry it, but better leave it fresh. Bulgarian pepper cut into strips.
  2. Zucchini choose the youngest for such a snack. They should be washed with warm water, pruned the stem. Then cut in half and cut into half rings 1 cm thick. Quickly fry them in vegetable oil and fold into a deep plate. Then pass the onion in half rings, but strongly, and so that it still remains crunchy. Stir the onions and zucchini.
  3. Now mix all the vegetables, salt them, add red pepper and seasoning for Korean-style dishes. Add vinegar and soy sauce, mix well.
  4. Optionally, you can add herbs: cilantro and parsley.

Our snack is ready, now let it brew well in the fridge so that all the vegetables have time to marinate.

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Cook with pleasure, bon appetit!

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