Spicy vegetables Korean-style
Crispy, sweet-and-salty vegetables that will ignite your taste buds.
Video
Ingredients
- 1 bigger zucchini (mine was 373 g)
- 1 carrot (mine was 110 g)
- 1 red onion (mine was 73 g)
- 5 pieces of nira (chinese chive)
- 2 leveled teaspoons of salt
For the spicy sauce:
- 10 g garlic
- 30 g sugar
- 2 tbsp kombu vinegar (or regular one)
- 6 g chilli flakes
- 25 g gochujang
- 2 tbsp sesame oil
Instructions
- Cut the zucchini lengthwise and then slice it into wedges about this thick (up to 5 mm max). If you have a larger zucchini (cucumber) with a bigger core, cut out the core.
- Peel the carrot and either slice it thinly or use a peeler to easily make thin shavings like this.
- Also, cut the onion into smaller wedges. I left mine a bit thicker, but you can slice it thinner if you prefer.
- I cut the Chinese chives into approximately 5 cm pieces.
- Place all the chopped vegetables into a bowl, add two teaspoons of salt, and mix and squeeze the vegetables by hand until they soften and release some juice. Set aside and prepare the sauce.
- In a bowl, mix the minced garlic, sugar, vinegar, chili, gochujang, and sesame oil.
- Squeeze the water out of the vegetables, as it would dilute the sauce, and only then add the sauce to the vegetables. Mix everything thoroughly. It's best to do this by hand, but be sure to wear gloves.
- You can eat the vegetables right away, but they taste even better if they sit for a few hours.
