Korean Squash - general principles and methods of cooking
Squash today are among the most popular vegetables that are found on our tables. One of their main advantages, along with the content of various vitamins and nutrients, is low calorie content. This makes them indispensable in the diet and medical nutrition, because of the zucchini you can cook a lot of healthy and tasty dishes. However, those who do not adhere to a healthy diet and simply love to indulge themselves in tasty foods can find many recipes from zucchini, which will certainly delight them.
For example, lovers of spicy dishes should definitely try to cook zucchini in Korean. When cooking Korean cuisine, spices are used abundantly, among which red pepper is given a special place. It was he who gives many Korean dishes a characteristic red-orange color. Also, when cooking zucchini in Korean, many other seasonings, spices and herbs are used, which should be chosen based on their tastes.
Korean Squash - Food Preparation
Squash for cooking in Korean should be taken young and strong. As a rule, the recipes of this dish do not provide for their peeling. They are cut according to the recipe, circles or straws. Also prepare and other vegetables involved in the preparation of zucchini in Korean: carrots, onions, bell peppers and others.
Korean Squash - Best Recipes
Recipe 1: Marinated Zucchini in Korean
Delicious, spicy and very fragrant salad, thanks to a lot of spices. Korean marinated zucchini can be a great cold snack or side dish to the meat dish.
Ingredients:
4 medium zucchini;
1 red and one yellow bell peppers;
3 carrots;
4 cloves of garlic;
1 medium onion;
1 tbsp. l sesame oil;
1 tbsp. l soy sauce;
2 tsp. sesame seed;
2 tsp. acetic acid;
2 tsp. ground red pepper;
0,5 glasses rast. oils;
1 tbsp. l Sahara;
to taste the salt with black pepper.
Method of preparation:
1. My squash and cut into very thin circles, then, a little salt, set under the press for 2 hours. 2. Cut onions into thin half-rings and fry in vegetable oil.
3. Carrot rubbed on a fine grater. Pepper cut into strips.
4. Drain the juice, which gave zucchini, mix them with carrots, onions, peppers and chopped garlic. Mix the resulting vegetable mixture well, add the remaining ingredients, acetic acid, and mix again, adding salt if desired.
5. After letting the dish rest in the refrigerator for at least an hour, serve it with potatoes.
Recipe 2: Korean-style zucchini preserved for winter
In winter, these zucchini will come in handy at your desk. Their wonderful spicy taste and spicy flavor will make any dish with which they will be served, much more appetizing. Moreover, the preparation of this preservation does not require much hassle.
Ingredients:
2.5 kg zucchini;
0.5 kg of carrots;
0.5 kg onions;
5 large bell peppers;
150 gr. garlic;
greens in the form of dill, parsley, celery, cilantro.
for marinade:
a glass of sugar;
a glass of vegetable oil;
a glass of vinegar;
2 tbsp. l salts;
spices for korean carrots.
Method of preparation:
1. On a special grater, rub zucchini and carrots.
2. Cut the peppers and onions into strips.
3. Grind greens and garlic, add them to the prepared vegetables and pour the marinade over all, then, well mixed, leave to infuse for 3 hours.
4. When the vegetable mixture is infused in the marinade, place it in cans along with the marinade, placing them tightly, sterilize the cans (0.5-liter about 15 minutes, 0.7-liter - 20 minutes, liter - about half an hour). After we roll it up and put it in the storage place of the preservation.
Recipe 3: Korean-style zucchini marinated with vegetables
Very tasty and bright dish. For its preparation, zucchini is mixed with onion and bell pepper, browned with sunflower oil, as well as other vegetables and spices.
Ingredients:
2 medium zucchini;
2 carrots and bulbs;
1 Bulgarian pepper;
4 garlic cloves;
3 tbsp. l sesame;
2 tbsp. l soy sauce;
2 tbsp. l vegetable oils;
3 tsp. paprika;
50 gr. vinegar;
30 gr. Sahara;
to taste salt and ground black pepper.
Method of preparation:
1. After washing the zucchini, cut them into thin circles or semicircles (depending on the size of the zucchini). Salt, leave them to put the juice. 2. We rub the carrots on a special Korean grater (if there is none, you can take just a large grater), also lightly salt.
3. Slice the Bulgarian pepper into strips and onions into half rings, after which we pass them together in vegetable oil.
4. Now, squeeze zucchini, mix them with the rest of the vegetables and finely chopped garlic, soy sauce, sugar, pepper (black and red), sesame seed and vinegar.
5. Give the cooked salad to infuse in the fridge for several hours, then decorate with greens and serve.
Recipe 4: Korean-style Zucchini Boiled
In this recipe, pre-whole boiled zucchini marinated in vegetable mix with vinegar and soy sauce. This dish should be prepared in advance, as zucchini prepared in this way must be kept in the refrigerator for several hours.
Ingredients:
3 medium zucchini;
2 onions;
3 bell peppers (red);
3 carrots;
4 cloves of garlic;
half a glass of vinegar and cl. oils;
50 gr. Sahara;
on 1 table. l salts with Korean seasoning;
1 tbsp. l ground black pepper.
Method of preparation:
1. Boil zucchini whole in fresh about 10 minutes. Then, throwing down in a colander and cool, cut into thin slices.
2. Cut the onion and red sweet pepper into small straws, rub the carrot on a Korean grater so that it looks like straw. Chop garlic with a garlic press. Then, mixing all the prepared ingredients in a bowl, leave the mixture to infuse in the refrigerator for a day. If there is such a need, you can prepare the salad and quickly, leaving it to marinate for 7 hours at room temperature.
Korean Squash - helpful tips from experienced chefs
When cooking zucchini in Korean, one should not neglect the advice to let them stand in the marinade, since only in this case the dish will be filled with the unique taste and aroma for which we appreciate Korean dishes.
