Salad from courgettes in Korean - a dish that perfectly matches any garnish. It is especially good to serve such savory salads with different meat dishes and other fatty foods, because they will contribute to their better absorption.
How to prepare a salad from courgettes in Korean
Korean salad in Korean - very fast in cooking and a very mouth-watering dish, it is not difficult to cook, but because it is absolutely necessary to try it. This dish - a great alternative to the usual salads of tomatoes, cucumbers and cabbage. The following tips will help you cope with the task and avoid possible difficulties.
- Vegetables for salad need to be cut thinly, so that they are well marinated.
- Zucchini and carrots can be shredded with straw, but it is more convenient to use a special grater.
- If you use young zucchini, they can not be cleaned.
Quick salad from courgettes in Korean
Quick zucchini in Korean can be prepared when you want something appetizing and unusual, and there is very little time for cooking. The salad is prepared exclusively from fresh vegetables, and therefore all useful substances are stored in it. Instead of the usual zucchini in the dish, you can use young zucchini.
Ingredients:
- zucchini, carrots - 2 pcs .;
- garlic - 1 head;
- oil - 100 ml;
- sweet pepper - 1 piece;
- Korean seasoning - 1 packet;
- vinegar - 1 tbsp. a spoon.
Preparation
- Sweet pepper shredded strips.
- Squash and carrots grind with a grater.
- Garlic pressed press, chop the dill.
- Mix the ingredients, add seasoning, oil, vinegar and stir.
- Zucchini salad with Korean seasoning can be served immediately.
Salad from raw zucchini in Korean
Salad of raw young zucchini in Korean will appeal to those who love juicy, interesting and fresh dishes. Vegetable oil can also not be heated, but simply poured into a salad, but heated with acetic essence, it gives the dish a special taste, and vegetables are then marinated much faster.
Ingredients:
- zucchini - 600 g;
- sweet pepper - 1 piece;
- coriander - 50 g;
- essence acetic - 2/3 tbsp. spoons;
- Korean seasoning - 1 pack;
- carrots - 250 g;
- oil - 70 ml;
- salt - 1 teaspoon;
- garlic cloves - 5 pcs.
Preparation
- Zucchini and carrots grind the grater, pepper shred straw, and coriander crumble.
- Add the garlic, seasoning and stir.
- In a saucepan pour oil, vinegar essence, bring to a boil and pour into a salad of fresh courgettes in Korean.
Salad of courgette and carrots in Korean
Courgettes with carrots in Korean - a new taste of the familiar and beloved by many dishes. Carrots and in winter you can cook as much as you like, but this delicacy can be done only in the summer - in the ripening season of this delicious product. Zucchini gives the snack a certain freshness, which makes it especially tasty.
Ingredients:
- zucchini - 1 piece;
- vinegar 6% - 5 tbsp. spoons;
- carrots - 3 pieces;
- sand sugar - 25 g;
- bulbs - 2 pieces;
- oil - 70 ml;
- Korean seasoning - 1 teaspoon;
- salt.
Preparation
- Onion is cleaned and shredded with semirings.
- Carrots and zucchini rub on the grater.
- Heat the oil, add spices, calcine a minute and pour into a salad.
- Add salt, pepper, vinegar and stir.
- Salad from courgettes and carrots in Korean for 1 hour cleaned in the cold.
Spicy zucchini salad in Korean style
Spicy zucchini in Korean - a very appetizing appetizer, the preparation of which does not take much time. Like all oriental dishes, this delicacy turns out to be very fragrant and burning taste by adding chili peppers and other spices. You can use the prepared seasoning, but you can put the spices separately on your own.
Ingredients:
- carrots, zucchini - 2 pcs .;
- chili pepper;
- dill;
- sugar, vinegar - 1 tbsp. spoon;
- cloves of garlic - 3 pcs .;
- salt - ½ tsp;
- spice;
- oil - 40 ml.
Preparation
- Zucchini shred with mugs and blanched for 4 minutes.
- Garlic is crushed with a press.
- Carrots are passed through a grater.
- Mix the vegetables with the rest of the ingredients and clean them in the cold.
- An hour later a salad of courgettes in Korean will be ready.
Salad from courgettes and aubergine in Korean
Eggplants with courgettes in Korean, cooked according to this recipe, will decorate any table, whether it's a family dinner or a celebratory feast. And so that the blue ones do not bitter, they can be salted after cutting and left for half an hour. If you want to reduce the fat content of the dish, then after frying, vegetables can be placed on paper towels so that part of the oil is absorbed.
Ingredients:
- eggplant, zucchini - 1 pc .;
- butter;
- egg - 1 piece;
- dill - a half-pound;
- Korean carrots - 100 g;
- ground ginger - ½ tsp;
- starch - 20 g.
Preparation
- Mix the protein with starch, ginger and 70 ml of water.
- In the resulting mixture dunk the sliced vegetables and fry them in deep frying.
- Connect the vegetables with Korean carrots and herbs, sprinkle with soy sauce and serve a salad of zucchini and eggplants in Korean to the table.
Salad from dried courgettes in Korean
The recipe for zucchini salad in Korean, presented below, differs from many others in that it is prepared not from fresh, but from dried zucchini. Special spicy dishes are served with roasted onions and sesame oil used for dressing. If you do not have rice vinegar at your fingertips, apple can also be used, it will also be delicious.
Ingredients:
- zucchini dry - 100 g;
- bulb - 1 piece;
- sugar - 1 tbsp. a spoon;
- coriander, paprika, hot chili, rice vinegar - 1 teaspoon;
- black and white ground pepper - 1 teaspoon;
- carrots - 200 g;
- sesame oil - 40 ml;
- cloves garlic - 5 pcs.
Preparation
- The courgettes are poured with water for 2 hours, boil for 5 minutes, thrown back to the colander.
- In a bowl, spread the carrots, from above place zucchini, all spices, garlic and fried onions.
- Stir, add the vinegar, sesame oil, salt to taste and send a salad of dried zucchini in Korean infusion in the cold.
He from courgettes in Korean - recipe
He from the zucchini in Korean - piquant, moderately sharp and fragrant snack. Due to the fact that zucchini is not boiled, but only poured with boiling water, they become softer, but at the same time retain a slight crunchiness. Especially delicious this salad is obtained with the addition of cilantro. If desired, soy vinegar may be added instead of salt.
Ingredients:
- zucchini - 1 kg;
- pepper - 3 pieces;
- vinegar, sugar - 1 tsp each;
- oil - 100 ml;
- bulb - 1 piece;
- chili pepper, spices - to taste;
- carrots - 2 pieces;
- greenery;
- garlic cloves - 4 pcs.
Preparation
- Zucchini shred thin slices, for a couple of minutes pour boiling water.
- Carrots and peppers shred straw, and onions - semirings.
- The chili pepper is finely chopped.
- All this is mixed, garlic, greens, salt, sugars are added, vinegar is poured in and the resulting zucchini salad is kneaded in Korean.
Salad from courgettes in Korean for the winter
Courgettes in Korean for the winter without sterilization - an excellent procurement, which among other stocks ends one of the first. Especially it will be appreciated by those who do not like the process of sterilization. Vegetables during the infusion will allocate a sufficient amount of juice, and therefore they can then simply be protested on the stove and expanded into containers, but to secure the jars with salad is better wrapped, it will replace the sterilization process.
Ingredients:
- zucchini - 3 kg;
- carrots, onions - 500 g;
- vinegar, oil, sugar sand - 1 glass;
- Korean seasoning - 1 pack;
- garlic - 30 denticles.
Preparation
- Courgettes and carrots tinder on a grater, onions shred by half rings.
- Mix the vegetables, add the remaining ingredients and leave for 3 hours.
- Boil a mass of 5 minutes, lay out on the banks, roll up and wrap.