Korean-Style Zucchini
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Everyone born before the 2000s remembers how the country was captivated by Korean-style carrots. You could find both the carrots and the spices for them on every corner, along with vibrant graters that made it easy to shred this root vegetable. It truly is an outstanding appetizer when prepared correctly. This recipe for Korean-style zucchini is similar to the carrot recipe but is much simpler—the zucchini doesn't have the bold character of carrots; their flavor is milder and more neutral. And the best part is that you’ll need the same famous grater—a timeless and genuinely useful gadget.
Ingredients
- Young zucchini - 2 pieces
- Carrot - 1 piece
- Garlic - 3 cloves
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
- Apple Cider Vinegar - 2 spoons
- Vegetable Oil - 1 fl oz
- Korean-style Cabbage Seasoning - 1 tablespoon
Step by Step guide
Step 1
Rinse the zucchini and grate them using a Korean carrot grater. There is no need to peel young zucchinis, as their thin skin is edible and will add a pleasant color to the salad. However, you don't need to grate the soft center with the seeds.
Step 2
Grate the carrot using the same grater. Just like the zucchini, grate it along the long side to create long, noodle-like strips of vegetable.
Step 3
Finely chop the garlic.
Step 4
Mix the carrots, zucchini, and garlic.
Step 5
Add vinegar, oil, salt, sugar, and spices, and mix everything well with your hands, gently kneading.
Step 6
Cover the salad with plastic wrap and refrigerate to marinate for 2–3 hours.
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