Korean zucchini for dinner


Korean zucchini for dinner

According to this recipe we get spicy Korean squash, which will be ready in 30 minutes! It is even more than just zucchini in Korean, it turns out a great appetizer of carrots and zucchini. For me, even tastier than ordinary carrots in Korean, zucchini make it more tender and juicy. Korean-style zucchini for dinner quickly prepared, very inexpensive.


  • Zucchini medium - 2 pieces;
  • carrots - 1 piece;
  • onions - 2 pieces;
  • vinegar 9% - 3 tablespoons;
  • salt - 0.5 teaspoon;
  • sugar - 1 teaspoon:
  • coriander - 1 teaspoon;
  • ground black pepper - a pinch;
  • ground paprika - 1 teaspoon;
  • red pepper - a pinch;
  • garlic - 3-4 cloves;
  • Bulgarian pepper - 1 piece (optional);
  • vegetable oil - 0.5 cups.

Korean-style zucchini dinner recipe

  1. Zucchini and carrots peel.
  2. Zucchini and carrots can be grated for Korean carrots, or cut into thin strips.
  3. Cut the bell pepper into strips (optional, but I always add it, so the salad is more aromatic).
  4. Peel and chop the onion.
  5. Stir the zucchini, onions, carrots and peppers.
  6. Vegetable oil should be heated on fire for about 5 minutes, and then hot pour our mixture. Then we add salt, sugar, coriander, pepper, vinegar, garlic (which you need to squeeze on the garlic).
  7. Let it stand in the refrigerator for 30 minutes, and our zucchini is ready in Korean.

Fast Korean-style zucchini for dinner will help you out any minute, and soon guests will be able to enjoy a wonderful and new appetizer, cooked in a Korean style.

Delicious to you preparations, and bon appetit!

Add a comment