Korean-style zucchini with carrots
Prepare the products according to the list.
Grate the zucchini and carrots using a special grater or cut into thin long strips.
Add salt and sugar.
Mix everything well and leave the vegetables at room temperature for 2 hours. During this time, the vegetables will release their juices and marinate slightly.
Drain all the released juice and lightly squeeze the vegetables.
Place finely chopped garlic, ground coriander (or a spice mix for Korean carrots) and hot pepper in a mound on top of the prepared vegetables.
Heat vegetable oil over high heat until lightly smoking. Add the sliced onion and fry, stirring, until dark golden brown.
Then remove the onions to a separate plate and pour the hot oil over the garlic and spices. You can also add the fried onions to the salad if desired, but most often they are used only to flavor the oil and not included in the finished dish.
Mix everything well, add vinegar to taste and, if desired, a little soy sauce.
Add finely chopped parsley or coriander, mix well again, cover the container with a lid or plastic wrap, and refrigerate to chill. Before serving, sprinkle the appetizer with toasted sesame seeds.
Once the salad appetizer has cooled, it can be served, but if you let the dish sit for a few hours, it will only become more delicious.
Korean-style zucchini and carrots are ready.
Bon appetit!
