Get ready to embark on a taste adventure with our recipe for Korean-style zucchinis – a snack that effortlessly claims the title of the number one crowd-pleaser on any table. Bursting with vibrant colors and bold flavors, this dish combines the freshness of young, firm zucchinis with the perfect blend of sweet peppers, carrots, onions, and garlic.
But here’s the twist that takes it to the next level: a tantalizing dressing featuring a symphony of vegetable oil, 9% vinegar, sugar, salt, and the magic touch of Korean carrot seasoning. This infusion of flavors creates a harmonious marriage that will leave your taste buds dancing.
The preparation is a breeze – a quick grate here, a chop there, and a generous pour of the mouthwatering marinade. Let it all mingle for a few hours, allowing the ingredients to exchange pleasantries and intensify their flavors.
Once the magic has happened, transfer this culinary masterpiece into sterilized jars, sealing in the goodness for a snack that’s ready to impress. The result? A jar full of joy, a burst of Korean-inspired delight that you can savor at any time.
So, why settle for ordinary when you can elevate your snacking game with these Korean-style zucchinis? Unleash a burst of flavors that will make this dish a staple on your table, ensuring that every bite is a journey of culinary satisfaction. Get ready to impress your taste buds and guests alike with this irresistible, number one Korean-style zucchini snack!
Ingredients:
- Young firm zucchinis – 2.5 kg (5.5 lbs)
- Onion – 0.5 kg (1 lb)
- Sweet peppers – 5 medium-sized
- Carrots – 0.5 kg (1 lb)
- Garlic – 200 g (7 oz)
- Greens – any variety
Dressing Ingredients:
- Vegetable oil – 1 cup
- 9% vinegar – 150 ml (5 oz)
- Sugar – 1 cup
- Salt – 2 tablespoons
- Korean carrot seasoning – 2 packs
Preparation:
- For the marinade, mix all the dressing ingredients.
- Grate the zucchinis and carrots using a Korean carrot grater or cut them into thin strips. Chop the sweet peppers and onions as desired. Finely chop the garlic and greens. Mix everything with the vegetables. Pour in the marinade, mix, and let it infuse for 3-4 hours.
- After 4 hours, place the snack in clean, dry jars, and sterilize: for one-liter jars – 30 minutes, for half-liter jars – 15 minutes. Seal the jars and let them cool without turning them upside down. Store at room temperature.
Enjoy your meal!
