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Instant zucchini in Korean

Quick Korean-Style Zucchini

Healthy, colorful, super juicy, and crunchy! Quick Korean-style zucchini is very easy and simple to make. This salad is perfect for a party or a picnic, alongside grilled meat and coal-roasted potatoes. Tasty and juicy!

Pearl

Recipe author

Composition / ingredients

Servings:

Young zucchini

1000

Carrots

300

Onion

Garlic

Sugar

Salt (about 1/2 tbsp)

Ground coriander

1.5

Ground hot pepper (about 1/4-1/2 tsp)

Vegetable oil

Vinegar (6%, 1-2 tbsp)

Soy sauce (optional)

Fresh herbs

Sesame seeds (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 58 % 11 g

Carbohydrates 37 % 7 g

124 kcal

GI: 86 / 0 / 14

Cooking method

Cooking time: 30 min

Step 1:

How do you make quick Korean-style zucchini? First, gather all the ingredients on the list. For this salad it's best to use young zucchini - they have thin, soft skin and no seeds. Use juicy, sweet carrots. You can leave out the soy sauce and just use a little more salt. Use as much garlic as you like; for this amount of ingredients, three small cloves are enough for me.
Step 2:

Trim the stem ends off the zucchini. Peel the carrots, onion, and garlic. Rinse the vegetables under running water and pat them dry with paper towels.
Step 3:

Grate the zucchini on a Korean-carrot (julienne) grater. If you don't have one, cut the zucchini into thin strips with a sharp knife. Put the zucchini in a deep, roomy bowl.
Step 4:

Grate the carrots the same way and add them to the zucchini.
Step 5:

Sprinkle the sugar and salt on top. I used one heaping tablespoon of sugar and half a tablespoon of salt.
Step 6:

Mix everything very well, cover with a flat plate, and leave it for 25-30 minutes. During this time the vegetables will release their juice and the carrots and zucchini will marinate.
Step 7:

After the time is up, drain the juice from the bowl and squeeze the vegetables. To the zucchini and carrots add the garlic (minced as finely as possible), ground coriander, and hot pepper (use as much as suits your taste). By the way, if you have a ready-made Korean-salad seasoning, you can use it instead of the coriander.
Step 8:

Heat odorless vegetable oil in a skillet. Add the onion, cut into large cubes, and fry it. Cook, stirring constantly, over high heat until deep golden.
Step 9:

Remove the onion from the skillet with a large spoon. Pour the hot, fragrant oil over the garlic and seasonings. Pour in the soy sauce, if you're using it, and the vinegar.
Step 10:

Mix everything so all the ingredients come together. Taste the salad. Add salt, hot pepper, sugar, or vinegar if needed. Chop the herbs finely and add them to the salad. Which herbs work best? Cilantro, parsley, or green onions complement Korean-style zucchini beautifully. I used a few sprigs of young cilantro and 7-10 chive stalks.
Step 11:

Mix everything again, cover the salad with a lid or plastic wrap, and put it in the fridge. The longer the Korean-style zucchini sits in the cold, the tastier and more flavorful it gets. Before serving, sprinkle the salad with sesame seeds.

Enjoy!
To keep your eyes from stinging when you cut onions, rinse the onion and knife in cold water. Your cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Which zucchini work best? Choose young ones with tender skin. Wash and peel them. Very thin skin doesn't have to be removed. If you use more mature zucchini, cut off the tough peel and scoop out the seedy center.
When you add soy sauce to a dish, keep in mind that it's quite salty. Reduce the total amount of salt, or you risk over-salting.