Courgettes in Korean: recipe

For about a quarter of a century, sharp or spicy Korean snacks conquer the Slavic hearts. Carrots, mushrooms, cabbage, aubergines are all delicious and useful. Many housewives are trying to overcome the Korean experience in preparing appetizers and salads. In this article, we will learn how to make zucchini in Korean. Recipes for cooking this garden culture are very diverse and designed for every taste. We will also consider how to make homemade preparations for the winter from zucchini. The main advantage of a vegetable is its reduced caloric content. This circumstance makes zucchini a frequent guest on the table of losing weight or people who need medical nutrition. The Korean cooking technique allows preserving trace elements and vitamins contained in a vegetable, because it minimizes heat treatment.

Basic recipe

To prepare zucchini in Korean, the recipe suggests taking two young vegetables no longer than twelve centimeters. Then you can not peel the skin from them. The old zucchini should be freed from the skin and, if it is completely ripe, seeds. Two carrots shred on a special grater for Korean salads. With the same fine straw, we grind zucchini and salt them. Red and yellow Bulgarian pepper is cleared from the peduncle, we scrape seeds. We cut them with thin straws. Put all the vegetables in a deep bowl. In a frying pan, we roast five to six tablespoons of sunflower oil. Add a mixture of seasonings. You can use a ready-made sachet "For salads in Korean style" or mix the same quantities of black and red pepper, coriander, paprika, turmeric and basil. Mixtures of spices should get a half tablespoons. We calcine them in oil for about ten seconds. We turn off the fire and put the vegetables together with the juice that has been allocated to the frying pan. We quickly mix a wooden spatula, pour two spoons of vinegar and squeeze out 2 cloves of garlic. When the snack is sufficiently cool, add finely chopped cilantro, dill and parsley. Stir and put in the refrigerator for an hour.

Courgettes in Korean for the winter

Recipes of such sunsets are good in that they do not require the hostesses special hassle associated with frying or cooking. Vegetables simply marinade for about three hours, and then are sterilized in cans. Recipes can vary based on their own tastes. On the Korean grater shred three kilograms of young zucchini and 500 g of carrots. Five bulbs are cleaned and cut into thin semirings. All the vegetables are put in the enameled basin. We fall asleep a glass of sugar, two tablespoons of fine salt, a pinch of seasoning "For carrots in Korean". Pour 150 ml of 9% vinegar. Finally add a glass of vegetable oil. Let's stand for three hours. We spread the vegetables on the prepared half-liter jars, pour the marinade. Sterilize for about a quarter of an hour in the oven, roll up the covers.

Another way to preserve

In winter, a red and yellow home preparation will look like a real vitamin bomb on our table. Courgettes in Korean recipe this proposes to do not only with carrots and onions, but also with Bulgarian pepper. All the vegetables are passed through a special grater, which shreds thin and long strips. For three kilo squash you need to take 500 grams of carrots and onions and six Bulgarian peppers of different colors. Extrude to these vegetables two or three heads of garlic, crumbling fresh greens to taste. Separately we prepare marinade. Mix in a glass of a glass of sunflower oil, 9 percent vinegar and sugar, add two soup spoons of salt and a bag of spices "For carrots in Korean." Fill this marinade with prepared vegetables and put in the refrigerator. After four hours, spread evenly to the banks. Fill - also equally - with liquid. Sterilize twenty minutes, if the banks are half-liter. We roll it up.

Garnish

This delicious zucchini salad in Korean recipe suggests serving as a side dish to a meat dish. The bulb is shredded by thin semirings. Fry it until golden in sunflower oil. Four medium-sized zucchini and, without cleaning, cut into thin shikibochkami. Prisalivaem and put under the press for two hours. Two peppers cut into strips, and four carrots three in Korean. Zucchini strains from the juice, mix them with carrots, peppers, onions. Extruded through the press 4 slices of garlic. Pour two teaspoons of acetic acid. Add spices: red and black pepper, salt, sesame seed. You should also pour in at least a soup spoonful of sugar. We dress the garnish to the meat with a mixture of sunflower and sesame oils, adding soy sauce to taste.

Boiled courgettes

This dish needs to be prepared ahead of time, since it needs to be infused in the refrigerator for several hours. Such zucchini in Korean recipe prescribes to cook whole. Three vegetables of medium size are kept in fresh boiling water for about ten minutes. We throw them on a sieve, let's cool it. Then cut: zucchini - thin slices, two onions and three Bulgarian peppers - straws, 3 carrots three on a special grater, four cloves of garlic is cut very finely. This vegetable salad should be marinated for a day in the refrigerator. You can speed up the cooking process. If you cover the salad bowl with a lid and leave it at room temperature, then it will be possible to serve it to the table after seven hours.

Pickled vegetable marrows

The main ingredient (one and a half kilograms) in this case is peeled and cut into pieces. Then you need to pour them with water and bring it to a boil. Leave the courgettes in a colander and cool. Now fry until golden-colored two onions, chopped half-rings. Add to them 2 grated carrots. When they are browned, put the Bulgarian pepper cut into thin strips in a frying pan. Squeeze out two cloves of garlic. Add another vegetable oil, add salt, black pepper, two tablespoons of soy sauce and half the amount of apple cider vinegar. Stirring vigorously, fry all this for two minutes. With this vegetable mixture we cover marinated zucchini in Korean style. The recipe offers all this to mix and let cool under the lid. After that, put the bowl in the refrigerator for half a day.

Courgettes, dried in Korean

This recipe allows you to store the vegetable for future use, but at the same time avoid its preservation or pickling. First you need to select good zucchini without the slightest signs of rotting and damage. Mine them, cut the skin. We cut the average thickness (centimeters and a half) with circles. Remove the seeds. String on sticks in such a way that these washers do not touch each other. We install these poles on a balcony or in another sunny and well-ventilated place. When zucchini becomes dry, but still retain elasticity, you can shift them into glass jars, which should be capped with capron lids. Keep out of need away from moisture. How to use such zucchini in Korean? Recipes on their basis set. To act with them should be the same as with dry mushrooms, that is, soak in water, boil until half cooked and used for cooking various dishes.