Zucchini with carrots Korean-style
Description
A simple dish to prepare. 1. First, wash the zucchini and dry them slightly, then cut into small slices. 2. Prepare a saucepan, pour in water and bring to a boil. 3. Add salt and sugar, stir until dissolved, then add the zucchini. 4. Pour in vinegar and bring to a boil. Cook for just 3 minutes, then remove from heat. 5. The zucchini are ready, but they need to cool down. 6. Prepare a deep salad bowl and place the cooled zucchini and carrots in it. 7. Press garlic through a garlic press and add it to the bowl (ground garlic can also be used in this Korean-style zucchini and carrot recipe). 8. Mix everything thoroughly and add pepper to taste—red or black. 9. Wash the herbs, dry and chop them finely. 10. Gently mix everything and let it sit in the refrigerator for 2–3 hours. 11. Before serving, you can optionally drizzle with olive oil and sprinkle with spices. That's the whole secret of making Korean-style zucchini with carrots. Delicious, simple, spicy, and appetizing! Serve chilled.