Korean-Style Zucchini
4 servings
30 minutes
Anyone born before the 2000s remembers how the country was fascinated with Korean-style carrots. On every corner they sold carrots themselves, and seasonings for them, and graters of colorful colors, allowing you to shred this root vegetable. The snack is truly outstanding , if everything is prepared correctly. This recipe for Korean-style zucchini is similar to the recipe for Korean-style carrots, but it is much easier - zucchini does not have such a strong character as carrots, their taste is quieter and more neutral. And, what is most remarkable , for the recipe you will need the same famous grater - the era of time and a truly useful gadget.
1
Wash the zucchini and grate it using a Korean carrot grater. Young zucchinis don't need peeling as their thin skin is edible and adds a nice color to the salad. However, the soft center with seeds should not be grated.
- Baby courgettes: 2 pieces
2
Grate the carrot on the same grater. Like the zucchini, it should be grated along the long side to create long, noodle-like strips of vegetables.
- Carrot: 1 piece
3
Chop the garlic finely.
- Garlic: 3 cloves
4
Mix carrots, zucchini, and garlic.
- Baby courgettes: 2 pieces
- Carrot: 1 piece
- Garlic: 3 cloves
5
Add vinegar, oil, salt, sugar, and spices, mix everything well by hand while kneading a bit.
- Apple cider vinegar: 2 tablespoons
- Vegetable oil: 50 ml
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Korean carrot seasoning: 1 tablespoon
6
Cover the salad with plastic wrap and refrigerate to marinate for 2-3 hours.
