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0:00

Начало.

0:08

Вступление.

0:12

Проблема с избытком кабачков.

0:28

Приветствие.

0:32

Заставка.

0:35

История блюда.

1:12

Список продуктов.

1:31

Что делаем с кабачками?

2:35

Что делаем с морковью?

3:02

Нарезаем овощи.

3:58

Готовим зажарку.

4:57

Смешиваем и заправляем салат.

6:36

Подача на стол. Демонстрация готового блюда.

7:17

Важные дополнительные советы по приготовлению.

9:18

Прощание.

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00:00:05

[music]

00:00:07

look back before we had time to see how it had

00:00:09

almost flown by and left us all with

00:00:11

a lot of zucchini. I think many of

00:00:13

you have also encountered such a

00:00:15

situation that your relatives and

00:00:16

friends brought you

00:00:18

a lot of zucchini in change and we didn’t know what happened

00:00:21

the guys are especially prepared to do them, they

00:00:22

immediately begin to roll up jars of

00:00:24

zucchini caviar, but there is an alternative and

00:00:26

today I will show it to you, well, with you, as

00:00:28

usual, I am glad to welcome you all to the

00:00:30

football channel;

00:00:35

zucchini in itself is a very

00:00:37

healthy vegetable, but cooked in

00:00:39

Korean style, they become

00:00:41

incredibly tasty, I’ll say right away that

00:00:43

today’s dish is not a

00:00:44

representative of traditional Korean

00:00:46

cuisine, however, its taste,

00:00:48

cooking approach and ingredients

00:00:51

allow us to safely call this

00:00:52

salad Korean, along with carrots, this

00:00:55

zucchini salad has become very popular

00:00:56

in the post-Soviet space,

00:00:58

by the way, if you don’t know how to cook

00:00:59

carrots in Korean on my channel

00:01:01

there is already a video you can watch it via the

00:01:03

link in the description in general the dish is

00:01:05

actually simple it is very convenient

00:01:07

to prepare in large quantities and this is exactly what

00:01:09

we need at the end of summer let’s

00:01:11

proceed as usual on the screen

00:01:14

all the necessary ingredients are presented in front of you,

00:01:15

pause the video and

00:01:18

take screenshots or go to the

00:01:20

description, there is also this list,

00:01:23

be sure to watch the video to the end

00:01:25

because there I share

00:01:26

additional useful tips for

00:01:28

preparing the dish and today there will be

00:01:30

a lot of them, so let’s start

00:01:32

right away ourselves zucchini,

00:01:35

wash the zucchini carefully, cut off the excess,

00:01:38

if there are signs of damage on the skin and cut off the

00:01:41

dark areas, we also cut them off, start

00:01:45

cutting the zucchini first into

00:01:46

oblong and oval plates and

00:01:48

then cut into strips or cubes,

00:01:51

you can actually cut them as you

00:01:53

like, for example, you can cut

00:01:56

them into semicircles but Personally, I like it when

00:01:59

everything in the salad is cut in the same shape and

00:02:01

we will cut the carrots and peppers

00:02:03

exactly like this after we have cut

00:02:06

all the zucchini we need to put them in a

00:02:08

deep container and add salt per kilogram of

00:02:12

zucchini it takes me about one and a half to

00:02:14

two teaspoons of salt then immediately

00:02:17

mix them well so that the salt is

00:02:19

evenly distributed over all the

00:02:20

pieces; our task is not to salt them, but to

00:02:24

soften the zucchini with the help of salt and

00:02:26

draw out excess moisture so that later our

00:02:28

salad does not float in the water; leave for 30

00:02:31

minutes and proceed to other vegetables;

00:02:34

after the zucchini, we need to immediately

00:02:37

cut the carrots

00:02:38

you can use a grater, but if

00:02:41

you don’t have one, then cut with a knife,

00:02:45

first on a plate and

00:02:47

then into thin strips.

00:02:50

After the carrots are cut,

00:02:52

put them in a bowl and

00:02:55

add a couple of good pinches of salt

00:02:57

[music]

00:02:59

also to draw out excess

00:03:01

moisture, and then that’s it. as usual,

00:03:04

cut the onion, cut the onion in half

00:03:07

and then either half rings or feathers,

00:03:10

friends, I took red onion solely

00:03:13

to add color, I love it when the dish is

00:03:15

multi-colored, you can use

00:03:18

regular onions,

00:03:20

then cut the bell pepper with it,

00:03:23

just cut off the back part, take out the

00:03:27

seeds,

00:03:28

then cut into thin strips

00:03:32

[music]

00:03:41

chop the garlic as usual either with a

00:03:44

garlic press or a knife

00:03:51

[music]

00:03:58

then prepare the frying,

00:04:01

heat the frying pan,

00:04:03

pour about 3-4 tablespoons of vegetable oil

00:04:09

[music]

00:04:13

lay out the fried onions,

00:04:16

fry for about a minute and stir well

00:04:20

[music]

00:04:22

then add chopped garlic

00:04:26

mix

00:04:30

then immediately add one

00:04:33

tablespoon of red pepper

00:04:35

1 teaspoon of ground coriander

00:04:39

one teaspoon of black pepper and

00:04:43

mix everything well at once

00:04:46

fry for literally half a minute and

00:04:49

turn off the stove

00:04:51

frying is ready

00:04:52

[music]

00:04:56

meanwhile the zucchini has stood for a long time

00:05:01

we need to squeeze them out a little

00:05:04

squeeze them out with our hands

00:05:08

squeeze them out to release the last moisture,

00:05:11

then transfer it to another bowl,

00:05:14

try not to take too much at a time,

00:05:17

otherwise those pieces in the middle may

00:05:20

break,

00:05:22

look how much water comes out of them, then

00:05:29

do the same with the carrots

00:05:32

[music]

00:05:35

squeeze it well and

00:05:38

transfer it to a bowl with zucchini

00:05:41

now add the rest of the ingredients to the same bowl:

00:05:47

bell pepper

00:05:49

[music] season

00:05:51

the frying with

00:05:53

1 teaspoon and

00:05:55

seventy percent vinegar essence,

00:05:58

put one tablespoon of sugar and

00:06:03

add one tablespoon of soy

00:06:05

sauce

00:06:07

[music]

00:06:13

now mix everything well, mix with

00:06:16

your hands, mix thoroughly, it is important that

00:06:19

the frying is done with the dressing is well

00:06:21

distributed among all the ingredients,

00:06:23

after everything is mixed well, you

00:06:25

need to let the salad stand in the refrigerator for

00:06:28

a couple of hours, or it’s better to leave it

00:06:30

overnight, in fact, all the zucchini is ready,

00:06:33

serve it on the table as an appetizer

00:06:35

or salad, be sure to add fresh

00:06:38

herbs and bon appetit

00:06:40

[music]

00:06:59

[music]

00:07:17

friends, if you think that you want a

00:07:19

little more sourness, then you can

00:07:21

additionally add another half a

00:07:23

teaspoon of vinegar essence or one or

00:07:26

two tablespoons of regular 6

00:07:27

percent table vinegar, or

00:07:29

if the opposite situation happens, you went too

00:07:31

far with vinegar, this

00:07:33

situation can always be saved with the help sugar,

00:07:35

just add it a little more; an important

00:07:37

point about the greens is perfect here.

00:07:49

I only added

00:07:51

green onions because I didn’t have

00:07:52

cilantro on hand; bell

00:07:55

peppers are also kvass; you don’t have to read the

00:07:57

additional options; I just

00:07:59

love it very much, so I have it

00:08:00

in almost all recipes; and of course, the color of the

00:08:02

pepper doesn’t affect the taste in any way either it

00:08:04

only affects the visual part,

00:08:05

so you can safely buy not only

00:08:07

yellow ones, you can also green and red, no

00:08:09

matter what about ground red

00:08:11

pepper, I always add red, I’ll skip the

00:08:13

bark, this is a Korean pepper and,

00:08:16

unlike chili, it’s not so hot, but

00:08:18

if you only have chili, then add it half as

00:08:20

much, that is, half a

00:08:22

tablespoon; by the way, you can add

00:08:24

fresh hot pepper, but for this you

00:08:26

will need to finely chop it and

00:08:27

fry it along with onions and garlic at the

00:08:29

frying stage so that the oil

00:08:31

absorbs all the taste and spiciness and then

00:08:34

spreads evenly it throughout the dish is

00:08:35

another very important point: you can

00:08:38

cook these zucchini in large

00:08:39

quantities and then roll them in a jar,

00:08:42

unfortunately I’m not a conservation specialist, but

00:08:44

I’m sure that your family, mother or grandmother

00:08:46

knows how to do this perfectly, ask

00:08:49

them how and then you can enjoy

00:08:50

zucchini all year round in general, friends, I

00:08:53

hope my recipe was useful to you and it

00:08:55

will help you destroy your

00:08:56

zucchini reserves, be sure to like

00:08:58

this video and share this recipe

00:09:00

with your friends and family also on

00:09:02

my channel and I will

00:09:03

show you a wonderful eggplant recipe, but by the way, there are also

00:09:06

a lot of them now so be sure to watch

00:09:07

the video via the link in the description, or

00:09:10

here we have flaming tips and

00:09:11

of course, subscribe to the channel,

00:09:14

click on the bells, write

00:09:15

a comment with your impressions about

00:09:17

this dish, and with you, as usual, bloody

00:09:19

low, thank you very much for watching,

00:09:20

bye everyone

00:09:23

[ music]

Description:

В этом видео я покажу простой рецепт, который поможет вам уничтожить ваши запасы кабачков! Овощной салат "Хе из кабачков" прекрасно дополнит ваш летний стол, привнесет экзотики в ваши повседневные пищевые привычки, ну и конечно же он просто очень вкусный. Рецепт морковки по-корейски https://www.youtube.com/watch?v=5kNLfvXYqn8 Рецепт баклажанов по-корейски https://www.youtube.com/watch?v=EP4rMBntSac Ингредиенты: Кабачки - 1 кг. Морковь - 200-300 гр. Болгарский перец - 1 шт. Репчатый лук - 1 шт. Чеснок - 4-5 зуб. Зеленый лук. Уксус 70% - 1 ч.л. Черный перец - 1 ч.л. Кориандр - 1 ч.л. Красный перец - 1 ст.л. Соевый соус - 1 ст.л. Сахар - 1 ст.л. Кинза, либо любая другая зелень(по желанию) Таймкоды: 00:00 Начало. 00:08 Вступление. 00:12 Проблема с избытком кабачков. 00:28 Приветствие. 00:32 Заставка. 00:35 История блюда. 01:12 Список продуктов. 01:31 Что делаем с кабачками? 02:35 Что делаем с морковью? 03:02 Нарезаем овощи. 03:58 Готовим зажарку. 04:57 Смешиваем и заправляем салат. 06:36 Подача на стол. Демонстрация готового блюда. 07:17 Важные дополнительные советы по приготовлению. 09:18 Прощание. 09:37 Конец.

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