Usuba
Zucchini in Korean Style
A spicy appetizer made from young zucchini and carrots with garlic and spices. The vegetables are cut into thin strips, marinated in vinegar and oil. The taste is milder than classic Korean carrots, but with the same piquancy. Easy to prepare and keeps in the refrigerator for several days.
- Total
- 30 min
- Standard serving
- 148.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Rinse the zucchini and grate it using a grater for Korean carrots. Young zucchini does not need to be peeled — their thin skin is edible and will add color to the salad. Skip the soft middle part with seeds.
- 2
Step 2
Grate the carrot on the same grater. Grate along the long side to get long thin strips, like noodles.
- 3
Step 3
Finely chop the garlic.
- 4
Step 4
Mix the carrots, zucchini, and garlic in a bowl.
- 5
Step 5
Add vinegar, oil, salt, sugar, and Korean carrot seasoning. Mix well with your hands, lightly pressing the vegetables to release their juice.
- 6
Step 6
Cover the salad with plastic wrap and place in the refrigerator to marinate for 2–3 hours.
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