Cooking process
I want to share with you a recipe for a spicy, fragrant and delicious appetizer from zucchini marinated in Korean. Of course, this dish belongs to traditional Korean cuisine under big question, but it became known to me precisely under that name.
In the 90’s, when I discovered the courgettes in Korean, in my city they were prepared and sold only a few Korean families. To eat this piquant snack, you had to go after her half the city, but it was worth it.
The tiny shop was full of various, and at that time exotic, delicacies. Crossed the threshold, you seemed to get on the Korean version of the factory Willy Wonka. What there just was not – pickled seafood, meat, fish, mushrooms and, of course, all kinds of vegetables and roots. Among all this variety I especially liked a simple snack of pickled squash with garlic and herbs, and not just me. The popularity of snacks was so high that some time later “zucchini in Korean” could already be bought in any large supermarket. I sometimes did, but still it is much nicer and tastier to cook this snack at home. So, let’s understand how to cook “zucchini in Korean” with dill ?!
Prepare the ingredients in the list.
Remove the seeds and cut the courgettes in small pieces – about 1-2 centimeters.
Finely chop dill and garlic.
Mix the ingredients of the marinade: vegetable oil, vinegar, salt and sugar. Sugar to taste you can add a little more – 1.5-2 tablespoons. I habitually use a 200-250 milliliters glass for measuring. I pour 2/3 cup of vegetable oil, fill the remaining 1/3 cup, topping up vinegar.
Connect all the components. Mix zucchini, garlic and dill. Add salt, sugar and a mixture of vinegar and oil. Mix everything well.
Install a small load for the first few hours.
During this time zucchini will give a lot of juice. Then the load can be removed, but leave a saucer or a small plate on the surface of the container, so that the courgettes remain immersed in the marinade.
Now it remains to show a little patience and let the marrows marinate. Courgettes in Korean with dill can be considered ready, as soon as their taste will be optimal for you.
Usually zucchini is left for 1-3 days at room temperature, until the desired taste is obtained, and then cleaned in the refrigerator. We are slowly starting to eat them in a few hours.
Marinade is very saturated and fragrant. For a few hours in the marinade marrows are saturated with the flavor and flavor of seasonings, but remain crispy. In this semi-marred crunchy state, we like them the most.
Therefore, after several hours under the yoke, I immediately clean the courgettes in the refrigerator. I insist, as a rule, not more than a day, but longer and there is really nothing to keep. Zucchini disappear in the process of constant “taking samples”. Bon Appetit!
Courgettes in Korean with dill
Appetizer from zucchini in Korean with greens. Prepared for 15 minutes! True, you need to wait until the infusion (a couple of hours).
Ingredients
Courgettes – 1.5-2 kg
Dill – 1 bunch
Garlic – 1 head or 5-8 denticles (to taste)
Salt – 2 tbsp.
Sugar – 1 tbsp.
Vegetable oil – 2/3 cup
Vinegar 6% – 1/3 cup
Cooking process
I want to share with you a recipe for a spicy, fragrant and delicious appetizer from zucchini marinated in Korean. Of course, this dish belongs to traditional Korean cuisine under big question, but it became known to me precisely under that name.
In the 90’s, when I discovered the courgettes in Korean, in my city they were prepared and sold only a few Korean families. To eat this piquant snack, you had to go after her half the city, but it was worth it.
The tiny shop was full of various, and at that time exotic, delicacies. Crossed the threshold, you seemed to get on the Korean version of the factory Willy Wonka. What there just was not – pickled seafood, meat, fish, mushrooms and, of course, all kinds of vegetables and roots. Among all this variety I especially liked a simple snack of pickled squash with garlic and herbs, and not just me. The popularity of snacks was so high that some time later “zucchini in Korean” could already be bought in any large supermarket. I sometimes did, but still it is much nicer and tastier to cook this snack at home. So, let’s understand how to cook “zucchini in Korean” with dill ?!
Prepare the ingredients in the list.
Remove the seeds and cut the courgettes in small pieces – about 1-2 centimeters.
Finely chop dill and garlic.
Mix the ingredients of the marinade: vegetable oil, vinegar, salt and sugar. Sugar to taste you can add a little more – 1.5-2 tablespoons. I habitually use a 200-250 milliliters glass for measuring. I pour 2/3 cup of vegetable oil, fill the remaining 1/3 cup, topping up vinegar.
Connect all the components. Mix zucchini, garlic and dill. Add salt, sugar and a mixture of vinegar and oil. Mix everything well.
Install a small load for the first few hours.
During this time zucchini will give a lot of juice. Then the load can be removed, but leave a saucer or a small plate on the surface of the container, so that the courgettes remain immersed in the marinade.
Now it remains to show a little patience and let the marrows marinate. Courgettes in Korean with dill can be considered ready, as soon as their taste will be optimal for you.
Usually zucchini is left for 1-3 days at room temperature, until the desired taste is obtained, and then cleaned in the refrigerator. We are slowly starting to eat them in a few hours.
Marinade is very saturated and fragrant. For a few hours in the marinade marrows are saturated with the flavor and flavor of seasonings, but remain crispy. In this semi-marred crunchy state, we like them the most.
Therefore, after several hours under the yoke, I immediately clean the courgettes in the refrigerator. I insist, as a rule, not more than a day, but longer and there is really nothing to keep. Zucchini disappear in the process of constant “taking samples”. Bon Appetit!