Preparation: Step 1
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Video receptor of zucchini in Korean quick cooking
Recipe for zucchini in Korean fast cooking with step-by-step photos
Prepare the necessary ingredients for zucchini in Korean quick cooking.
Councils on the choice of ingredients:
For a snack, choose young zucchini small zucchini with thin delicate skin and underdeveloped seeds. Anyone is suitable. The zucchini should be without mechanical damage, dense to the touch and without signs of damage.
Grain mustard can be replaced with ordinary, both acute and sweet.
Instead of apple 6% vinegar, you can use lemon juice or other vinegar to taste.
Instead of dill, any greens are suitable: green onions, parsley, cilantro, celery, basil.
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Step 2
Rinse and dry the zucchini well with a paper towel. Cut the tails on both sides. Cut oval zucchini, obliquely. Thick 7-8 mm. Cut each circle of zucchini with thin bars along the long side.
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Step 3
Turn the cuts of zucchini into a deep bowl. Sprinkle with salt. Mix well, pressing the zucchini with your hands so that they become softer and faster to give the juice. Leave in a bowl for 20-25 minutes. Mix periodically. I used 8-10 g of salt at this step.
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Step 4
Prepare a gas station for zucchini in Korean quick cooking.
Choose a small jar with a lid. Pour in vegetable oil, apple cider vinegar, soy sauce. Add granular mustard.
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Step 5
Cover the jar tightly with a lid and shake well until a homogeneous emulsion is formed.
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Step 6
Remember the zucchini on a colander. It is good to rinse with running water from excess salt. In 20-25 minutes, the zucchini sucked perfectly.
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Step 7
Washed out zucchini is well squeezed from excess water, clutching them with your hands. Send into a deep bowl.
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Step 8
Prepare Bulgarian pepper and chili pepper for zucchini in Korean.
Rinse and dry the peppers. Choose any variety and color of sweet pepper.
To work with chili pepper, use gloves so as not to burn. Cut in half and remove the seeds.
Cut the sweet and bitter peppers.
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Step 9
Cut pepper add to zucchini.
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Step 10
Clean and rinse the garlic. The amount of garlic is adjusted to your liking. Skip through the press or grind on a fine grater. Add chopped garlic to other ingredients.
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Step 11
Pour black ground pepper, seasoning for Korean carrots, sugar and salt. Add salt with caution, since the zucchini are already salted. If there is no seasoning for Korean, you can add ground coriander and hop-sunels.
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Step 12
Kobachki in Korean is thoroughly mix with spices.
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Step 13
Shake the gas station before use and pour in the rest of the ingredients. Mix.
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Step 14
Rinse and dry the dill. Remove the stems and finely chop the leaves.
I use dill stalks for brewing broth. They can be frozen and used if necessary.
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Step 15
Add chopped dill to zucchini in Korean. Stir well.
At this stage, try and, if necessary, bring the spices to the desired taste. You can immediately serve to the table.
Kobachki in Korean perfectly complement meat and fish dishes. I recommend holding a snack of zucchini in the refrigerator in a tightly closing container for no more than two days.
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Step 16
Redeads in Korean quick preparation according to the most delicious recipe are ready.
Bon appetit!
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