Simple ways how to cook zucchini in Korean

One of the most unpretentious vegetables grown in a cottage is a tavern. Almost always its harvest is high enough, even for beginners gardening. And the dishes from it are tasty and easy to prepare. It is fried, stewed, boiled with other vegetables. The original taste of zucchini in Korean, which also can be harvested for the winter. There are a lot of options for their preparation, each of which is distinguished by its "zest". But in any case, it should be noted that this dish is effective even for a beginner hostess.

Thus, a salad of courgettes in Korean can be prepared in the following way. 2 kg of these vegetables are peeled off (young fruits can be left), crushed on a large grater (it is better to take a special, Korean). In the same way, 5 carrots of medium size are cut. Red Bulgarian pepper is cut into strips. Its quantity depends on the taste preferences of the cook. Garlic crushed garlic. All ingredients must be folded into prepared dishes, add spices (you can take a mixture to prepare Korean carrots or any other, to taste). Then everything is put in the refrigerator for several hours. After that, the vegetable mixture is spread over sterilized jars, filled with marinade and rolled up with lids. For marinade, a glass of boiling water is added on a tablespoon of vinegar and vegetable oil, as much salt and sugar.

Courgettes in Korean can be made and the following recipe. For this pair of pieces of this fruit cut into thin circles. They are salted, peppered, pinned press and left for an hour. The bulb is peeled, cut into half rings and fried in a frying pan until slightly golden in color. With zucchini the liquid merges, ready-made Korean carrots (100 grams) and ready onions are added to them. Also placed here on a tablespoon of olive oil, soy sauce, sugar and vinegar. The rest of the ingredients are added chopped garlic. All is well mixed, covered with a lid and again put under the press. After an hour, zucchini in Korean can already be eaten. A good side dish to them can serve as boiled young potatoes. In addition, their taste is perfectly combined with many vegetables.

Quite an original way to cook zucchini in Korean for the winter from dried fruits. To do this, you need to take zucchini of medium maturity, peel them from the peel and remove the seeds. The remaining flesh is cut into thin long strips 2-3 cm thick. They are then dried on a tray or sieve, from time to time they must be turned over. After drying, they can be stored in a canvas bag for quite a long time, but it is better to choose a place cooler, but with low humidity. If necessary, several dried strips are washed, rushes into salted boiling water, where it is boiled for 10-15 minutes. After that, they recline into a colander, left for a while to allow the glass water to be transferred to a pickling vessel.

In a frying pan 3-4 spoons of vegetable oil are heated, after which it is poured into a container with zucchini. Here, put the same amount of vinegar and liquid in which dried vegetables were cooked. Sugar, spices and salt are added to taste, everything is mixed. If desired, you can put chopped garlic. The dish should be left to infuse for several hours, then fed to the table.

Courgettes in Korean can be prepared according to the following recipe. Several young zucchini are cut into thin rings, fried over a small fire and placed in a bowl. To them is put roasted onion, chopped garlic. Add a spoonful of vinegar and soy sauce, a pinch of salt and sugar (to taste). Cilantro and dill finely chopped, added to the rest of the ingredients. Everything is well mixed and infused for a while.