Zucchini on Korean

And yet, just now, I ask a simple question: but what do interfere delicious zucchini Korean all year round? After all, this vegetable is much tastier and more fragrant, if the dirt and grown in a nearby field, and not brought back to distant lands, where he matured as unknown. Indeed, sensible and obvious thought after so many years of cooking.
But not to deviate from the long-standing tradition on New Year's table I were again zucchini in Korean. And the way they are simple and uncomplicated to prepare, I am with you and will share.
The first step is preparing the marinade. To do this one small carrot clean,

and three on a fine grater. By and large, more important is not the root, and the juice from it.

Clean little (or half the average) head of garlic, and crushed her a special press. Garlic also has to let the juice.

Adding to these two components one teaspoon of salt,

two - sugar,

10 ... 15 grams (two ... three teaspoons) of a mixture of spices "Carrots in Korean"

50 g (not more) vegetable oils

and 30 ... 40 ml (one and a half ... two tablespoons) of ordinary vinegar. Less - as it should, not promarinuetsya more - the taste of vinegar will strongly dominate in our pubs in Korean.

Mix everything together and give it a few minutes to stand.

This amount of marinade is needed for one large zucchini, so if you are cooking more - simply increase the proportion.

His way, well (to get rid of unpleasant external wax layer) and cut my thinnest, which you can only do circles.

In a suitable container first laid a layer of chopped onions,

and then generously cover the cooked marinade. And so it layer by layer, until the zucchini is not over. Pour marinade residues, presses it all smaller in diameter with a lid or a small saucer, and two ... three o'clock (although you can apply and there before, after 30 minutes)

"Forget" our zucchini in Korean in the refrigerator.

That's all wisdom, zucchini Korean ready. Enjoy your appetite.