Korean-style zucchini with soy sauce
8 servings
20 minutes
Korean-style zucchini with soy sauce is a vibrant blend of Eastern flavors and fresh summer vegetables. This recipe comes from Korean cuisine, where pickled vegetables hold a special place. Crunchy zucchini soaked in a spicy sauce with hints of garlic, vinegar, and hot pepper acquire a rich taste and spiciness. Soy sauce adds depth to the dish while garlic provides a spicy kick. After chilling in the fridge, the appetizer becomes even more intense and pairs perfectly with meat dishes or rice. This light yet flavorful treat is suitable for picnics, festive tables, or everyday lunches, filling the meal with Korean gastronomic motifs.
1
Thoroughly wash the zucchini. Cut them into sticks or rounds. Sprinkle with salt, mix well, and let them release juice for 20 minutes.
- Zucchini: 1 kg
- Salt: pinch
2
After 20 minutes, drain the released juice and add hot pepper, vinegar, and soy sauce.
- Chili powder: pinch
- Vinegar: 1 tablespoon
- Soy sauce: 3 tablespoons
3
Heat the oil in a pan, combine it with the zucchini, add the garlic pressed through a press, and mix everything well.
- Vegetable oil: 3 tablespoons
- Garlic: 3 cloves
4
Put in the refrigerator for 1-2 hours.
