Korean-Style Zucchini and Bell Pepper Salad

The most delicious recipe, without heat treatment! Zucchini with bell peppers in Korean can be made literally an hour before the holiday. To have a bright, fresh, aromatic cold appetizer on the table.
cook time: 20 min
Isla Thatcher
Korean-Style Zucchini and Bell Pepper Salad

Nutrition Facts (per serving)

73
Calories
5g
Fat
7g
Carbs
1g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Sugar 1 tbsp
Salt 0.5 tsp
Carrot 200 g
Vegetable oil 3 tbsp
Dry spices (Korean carrot spice mixture) 20 g
Vinegar 3 tsp
bell pepper 1 pc
Dill 30 g
Basil 20 g
Young zucchini 800 g

Recipe instructions

Step 1

Step 1
How to make zucchini with bell peppers in Korean? Prepare the products according to the list. Wash the vegetables thoroughly and dry with paper towels. Same with fresh herbs.

Step 2

Step 2
If you, like me, have young zucchini, then you do not need to peel it; immediately cut it into thin strips using a special knife or Korean carrot grater. It is important that the zucchini has no seeds inside.

Step 3

Step 3
Peel the carrots. In the same way, cut the peeled carrots into thin strips.

Step 4

Step 4
Cut the sweet pepper into thin strips with a sharp knife.

Step 5

Step 5
Finely chop the dill and basil.

Step 6

Step 6
Combine chopped zucchini, carrots, sweet peppers and herbs, add peeled garlic passed through a press.

Step 7

Step 7
Season the salad with salt, sugar, Korean carrot spices, vinegar and vegetable oil. Mix the zucchini salad well. To enhance the flavor, some people heat oil in a frying pan with spices and pour hot dressing over the salad. I didnʼt do this.

Step 8

Step 8
Place the finished Korean-style zucchini into a container and press down with a spoon so that it is well saturated with the marinade and spices.

Step 9

Step 9
Cover the container with the salad and store it in the refrigerator.

Step 10

Step 10
After half an hour, zucchini with bell peppers in Korean can be served as a cold appetizer.

Additional rubrics

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