Korean Zucchini With Carrots - A Step By Step Recipe With Photos And Videos

Fast food Korean zucchini is a delicious, light, refreshing snack that will pleasantly diversify your everyday menu.

Ingredients

Zucchini - 1 kg

Carrots - 300-400 g

Onions - 1 pc.

Garlic - 3-4 cloves

Salt - 0.5 - 1 tablespoon (taste)

Sugar - 1 tablespoon

Coriander / Korean Carrot Seasoning - 1-2 tsp (taste)

Hot pepper - 0.25-0.5 tsp (taste)

Vinegar - 1-2 tablespoons (taste)

Vegetable oil - 8 tablespoons

Soy sauce - to taste (optional)

Parsley / coriander - to taste

Sesame seeds - 2-3 pinches (optional, for serving)

• 116 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Video recipe: Korean zucchini with carrots

Step by step recipe with photos and videos

Korean-style zucchini with carrots is a spicy, light, juicy vegetable snack with a minimum amount of ingredients that will help you out both on holidays and on weekdays. Prepared on the basis of tender and neutral zucchini, with the addition of spicy spices and slightly crunchy carrot pieces, the appetizer is light, bright and juicy in taste and has a very appetizing aroma.

Colorful and pleasantly refreshing, instant Korean zucchini is a great stand-alone snack that can also be served as a vegetable side dish or to complement meat dishes, stews and sandwiches. This simple, budget-friendly meal of the available ingredients will pleasantly diversify your everyday menu. Try it!

Prepare ingredients according to the list.

Grate the zucchini and carrots on a special grater or cut into thin long cubes.

Add salt and sugar.

Mix everything well and leave vegetables at room temperature for 2 hours. During this time, the vegetables will juice and lightly marinate.

Drain all the juice and squeeze the vegetables slightly.

Place finely chopped garlic, ground coriander (or Korean-style carrot spice mixture) and hot pepper on top of the prepared vegetables.

Heat vegetable oil over high heat until light smoke appears. Add onion, chopped in half rings, and stir-fry until dark golden brown.

Then remove the onions on a separate plate and pour the boiling oil over the garlic and spices. If desired, fried onions can also be added to a salad, but most often they are used only to add flavor to the oil and are not added to a ready-made snack.

Mix everything well, add vinegar to taste and, if desired, a little soy sauce.

Add finely chopped parsley or coriander, stir everything well again, cover the container with a lid or cling film and place in the refrigerator to cool. Before serving, sprinkle the appetizer with sesame seeds fried in a dry pan.

As soon as the appetizer salad has cooled, it can be served, but if you let the dish sit for several hours, it will only taste better.

Korean zucchini with carrots are ready. Enjoy your meal!

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