Zucchini is a very versatile vegetable that is widely used in cooking. It is used to prepare salads, soups, main courses, pastries and even desserts. It keeps well fresh in a cool, dark place until April, if not eaten earlier. or in the form of homemade preparations for the winter, such as caviar, pickles, jam, adjika, compote and much other.
In addition, zucchini can be eaten raw, and there are many options for how to do it. One possible way is to cook it in Korean. Such a dish can be served as a salad, a side dish for boiled meat or cutlets, a sandwich snack in combination with slices of fresh cucumbers and on your own with a crust of fresh bread.
Ingredients:
Zucchini - 1300 g
Garlic - 4 cloves
Greens - 1 bunch
Olive oil - 4 tbsp. l.
Sugar - 1 tbsp. l.
Wine vinegar - 3 tbsp. l.
Ground black pepper - 0.5 tsp l.
Salt - 1 tbsp l.
Preparation:
Step 1: Prepare the required set of ingredients according to the list. From greens, dill, parsley or cumin are suitable. It is possible to use fresh twigs or fresh frozen ones. The indicated volume of zucchini is the weight of the pulp, ready for consumption, without seeds and peel. For a sample, you can prepare half the norm, but this does not require reducing the volume of the remaining ingredients.
Step 2: You can chop zucchini for this dish using two types of graters, a vegetable peeler or a knife. When using a peeler, it is enough to peel and cut into slices without removing the seeds. Before using the remaining tools, cut the vegetable into 2-4 parts for convenience (depending on the length of the fruit), peel, remove the seeds.
Step 3: Cut the squash pulp into thin slices using a knife or wide grater blade, or grate it on a special grater for Korean salads.
Step 4: To prepare the indicated volume of zucchini, it is better to use a larger pan so that it is easier to mix. Add salt to the chopped vegetable, mix thoroughly and leave for 30 minutes. During this time, it will not be superfluous to stir another 2-3 times.
Step 5: While the zucchini is infused, rinse the greens, dry and chop finely with a knife. Fresh frozen must first be defrosted.
Step 6: Pass the garlic cloves through a garlic press or chop with a knife.
Step 7: Olive or vegetable oil (which you usually use, but better without a very bright smell), warm it up in a pan or in a microwave oven. Add granulated sugar, ground black pepper and prepared garlic at once, mix. Sugar can be substituted with liquid honey or maple syrup (2 tablespoons) if desired. l. or 1 tbsp. l. thick honey).
Step 8: Drain the juice from the zucchini, additionally squeezing them gently. Add prepared herbs, wine vinegar (white, red, malic or diluted acid to a concentration of 6%) and garlic oil to them, mix thoroughly. Cover or tighten with plastic wrap and refrigerate for 2 hours.
Step 9: After the allotted time, stir, put the Korean courgette salad in a salad bowl and serve.
Bon Appetit!
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