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Korean-Style Zucchini Salad

A tasty, healthy dish with a spicy kick. Korean food is hugely popular these days, but it's a mistake to think Korean recipes always call for exotic ingredients. This Korean-style zucchini salad is a hot, spicy appetizer that comes together simply and quickly!

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Zucchini salad in Korean
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 20 % 2 g
Carbohydrates 70 % 7 g
46 kcal
GI: 100 / 0 / 0

Cooking method

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  • Slice the zucchini into thin rounds, salt them lightly, and let them sit under a weight for about two hours. While they drain, finely julienne the carrots and salt them too, and cut the bell pepper into thin strips. Slice the onion into thin half-rings and sauté it in vegetable oil. Once the zucchini have released their liquid, drain it off and add the onion, bell pepper, carrot, ground red pepper, black pepper, and finely minced garlic, along with the sesame oil, sesame seeds, sugar, and soy sauce. Toss everything together well, add the vinegar, and mix again. Finally, chill the salad in the refrigerator for an hour so the flavors can meld.

Caloric content of the products possible in the composition of the dish

  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Sesame oil - 899  kcal/100g

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