Cooking zucchini marinated in Korean

Zucchini, a vegetable familiar to everyone, is useful and tasty. From it you can cook a variety of different dishes. Both more or less familiar, and original. Jam, stuffed inflorescences, courgettes marinated, quick-cooking salads - all this can be made from a favorite vegetable. And some recipes even belong to the eastern cuisine. Their use is a great way to diversify the use of vegetables.

Courgettes marinated in Korean

At first glance, it may seem that Asian cuisine uses extremely rare and unusual ingredients. The recipe from zucchini is designed to dispel this stereotype - well-known products in it are also often found. Vegetables in general are an excellent snack, especially cooked with a spicy and aromatic marinade. It's no wonder that Koreans have such a popular use of pickled squash. The recipe requires the use of the following products: about a kilo of zucchini, a couple of onions, half a cup of vegetable oil, a couple of carrots, sweet pepper, black pepper, a couple of spoons of soy sauce, salt, a couple cloves of garlic and a tablespoon of apple cider vinegar. Vegetables need to be peeled and peeled, cut and sent to a saucepan. Bring to a boil and discard in a colander. Waiting for the glass to water, you can put them in a deep dish. Peel and chop the onions, chop the carrots and fry with onions in oil. Rinse and peel the sweet pepper and add to the fried vegetables. Add garlic, butter, ground pepper, soy sauce, salt and apple cider vinegar into the frying pan , stir and fry for another couple of minutes. Courgettes, pickled in Korean, are almost ready - it remains only to pour their vegetable mixture, cover and leave in the refrigerator for twelve hours, occasionally stirring the dish.

Pepper sticks in marinade

This recipe suggests making an even more original snack. Such zucchini, marinated in Korean, you need to cut and cook in a special way. Take a kilogram of zucchini, vegetable oil, spices for cooking marinades, salt, vinegar and a few cloves of garlic. Cut the zucchini along, peel the seeds and peel. Slice strips a half centimeter thick and hang to dry on a string. For drying, you can also use a sieve or a tray, the main thing is to periodically turn the vegetables. When they dry up, move the strips into a tissue bag and put them in a cool dry place. Before use, rinse the dried zucchini with water and boil for a quarter of an hour, pour into a colander and transfer to a bowl. In a frying pan, heat vegetable oil, pour in vegetables, add spices, vinegar and a little broth after boiling the strips. Peel and grind the garlic, add to the bowl to marinating zucchini. Allow the dish to stand for a couple of hours. Such zucchini, pickled in Korean, will surprise both guests and loved ones. You can serve them on a table in a salad bowl or on a dish, decorating to taste with fresh herbs. It will be appropriate even for a solemn occasion.