Table of contents:
Video: Heh From Zucchini In Korean - A Recipe With A Photo Step By Step
A versatile, delicious zucchini salad for any season.
Zucchini - 600 g
Carrots - 1 pc.
Onions - 1-2 pcs.
Garlic - 1-2 cloves
Hot pepper - to taste
Vegetable oil - 4-5 tbsp.
White wine vinegar - 4 tablespoons
Sugar - 1 tablespoon
Salt - 2.5 tablespoons
Ch.m. pepper - taste
Cilantro - optional
Soy sauce - 2 tablespoons
- 79 kcal
- 2 hours
- 2 hours
Photo of the finished dish
Step by step recipe with photo
I know this appetizer and cook for a long time and very often. It is prepared quickly enough, not counting the salting time, and everyone likes its taste.
To make Korean zucchini he, cook the foods as listed. Wash the vegetables under running water, peel the carrots, onions and garlic.
Peel the zucchini from the tails, cut in half lengthwise, cut into slices no thicker than 0.5 mm.
Place the zucchini in a convenient deep bowl, sprinkle generously with salt, and stir. Let the zucchini sit for at least 1 hour.
Stir the taverns from time to time so that they are evenly salted. After a while, they will let in a lot of water. Rinse the zucchini with cold water, squeeze out the excess liquid.
Cut the onion into half rings.
Grate the carrots for the Korean carrots.
Cut the garlic and hot pepper into thin slices.
Fry the onions and carrots in vegetable oil until soft.
Add garlic and hot pepper, stir.
Add hot vegetables to the zucchini.
In a bowl, mix 4 tbsp. white wine vinegar, 1 tbsp. sugar and 1 tsp. salt, put in the microwave for 30 seconds to dissolve the sugar and salt.
I always add chopped cilantro to this salad, if you don't like it, add parsley. Season the salad, add soy sauce and vinegar dressing.
Stir and let the salad marinate a little more time (at least an hour). Stir the salad frequently during this time so that it marinates evenly.
Incredibly delicious Korean zucchini he salad appetizer is ready, enjoyable.