Description
Another "pumpkin" recipe in-season zucchini. I found these zucchini under this name, although the method of cooking I would probably have called "Zucchini in Korean". But the name doesn't matter, but the fact that it is delicious! And preparing this appetizer very quickly (mine took 15 minutes), not counting the time for marinating.
Ingredients
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Zucchini
1 piece
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Vegetable oil
3 Tbsp
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Vinegar
3 Tbsp
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Coriander
1 tsp
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Salt
1 tsp
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Sugar
1 tsp
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Black pepper
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Peppers red hot chilli
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Garlic
5 tooth
Cooking
Zucchini grate on a grater for Korean carrot. Rubs it is much faster than the carrots, the only thing the center, where bones, I RUB failed.
Coriander and black pepper grind in a mortar
Vegetable oil heated in the pan, add salt, sugar, spices. By the way, I agree to squash it with the fact that salt have butter and not squash. If the courgettes with salt, then they can immediately to let too much juice and will turn into mush.
Garlic passed through the press or grind with a knife. Add the zucchini, garlic and vinegar. Gently stir
Add the slightly cooled butter with the spices, stir again and otpravlyaem in the fridge for marinating. The original recipe says 12 hours, but I feel an hour is enough.
Sweet and spicy! It is very tasty! Check it for yourself!
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