Korean instant zucchini

4 servings
30 min

How to make instant Korean squash? First of all, prepare all the listed ingredients. Salad courgettes are better used by the young. They have a thin soft peel and no seeds. Take the carrots juicy and sweet. Soy sauce from the recipe can be excluded and used a little more salt. Take the amount of garlic to your liking. Three small teeth are enough for me for the specified number of products.

Cut the fastening points of the pedicel in zucchini. Peel the carrots, onions and garlic. Rinse the vegetables under running water and dry with paper wipes.

Grate the squash on a grater for Korean carrots. If you don't have such a grater, then cut the vegetable into thin strips with a sharp knife. Send the courgette to a deep, comfortable bowl.

Grate the carrots similarly on the grater and add to the courgettes.

Sprinkle sugar and salt over the top. I used one tablespoon of sugar with a small slide and half a tablespoon of salt.

Mix everything very well, cover with a flat plate and leave it that way for 25-30 minutes. During this time, vegetable juice is formed in the bowl, and carrots and courgettes are brewed.

After the indicated time, drain the juice from the bowl, and squeeze the vegetables. Add the garlic, previously chopped as finely as possible, ground coriander and hot pepper to the courgettes with carrots (determine its amount yourself for your taste). By the way, if you have a ready-made seasoning for Korean salads, then instead of coriander you can use it.

In a frying pan, heat the vegetable oil odorless. Send the onions, cut into large cubes, to fry. Cook, stirring constantly, on a high heat until dark golden.

Remove the onions from the pan using a large spoon. Pour garlic and seasoning over the top with hot, aromatic oil. Pour in soy sauce if you use it and vinegar.

Mix everything so that all the components are connected to each other. Taste the salad. Add salt, hot pepper, sugar or vinegar if necessary. Finely chop the greens and send them to the salad. Which greens would do better? Korean squash is perfectly complemented by cilantro, parsley or green onions. I used a few sprigs of young cilantro and 7-10 feathers of schnitt onion.

Stir everything again, cover the salad with a lid or cling film and send it to the refrigerator. The longer the zucchini in Korean will keep cool, the tastier and richer they will become. Sprinkle the sesame seeds over the salad before serving.