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Korean zucchini for dinner

0
1208
Kitchen Asian
Calorie content 120.5 kcal
Portions 6 port.
Cooking time 3 hours
Proteins * 1.2 gr.
Fats * 3.2 gr.
Carbohydrates* 29.4 g
* per 100 gr. product
Korean zucchini for dinner
Content

According to this recipe, you can quickly prepare a delicious appetizer for any table - Korean-style zucchini. She "leaves" the table first.

Ingredients

Cooking process

step 1 out of 6
Peel and wash the zucchini and carrots. Then grind these vegetables on a Korean grater. If there is no such grater, then cut them with a sharp knife into thin strips and put them in a deep bowl.
step 2 out of 6
Sprinkle the chopped vegetables with salt and sugar, stir with your hands and leave for 30 minutes to give their juice. Then drain all the juice and squeeze the vegetables with your hand.
step 3 out of 6
Sprinkle the prepared zucchini and carrots with Korean seasoning and ground coriander. You can add other spices to your liking.
step 4 out of 6
Grind the cloves in a garlic bowl and transfer them to the courgettes. Peel the onion, chop into thin half rings. Heat the amount of vegetable oil indicated in the recipe in a skillet well and fry the chopped onion in it until golden brown. Transfer the fried onions to the vegetables and cover them with hot oil. Pour vinegar into the salad and mix well.
step 5 out of 6
Rinse the fresh herbs, chop finely, transfer to the zucchini and mix the salad again. Then cover the bowl with a piece of cling film and place in a cold marinating place for 2 hours (minimum).
step 6 out of 6
Transfer the cooked Korean zucchini to a beautiful salad bowl, sprinkle with sesame seeds and serve.

Bon Appetit!

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