Stir-Fried Zucchini
Ingredients
- 500 gZucchini (half-moon slices)
- 1 pcOnion (sliced)
- 2 pcGarlic (minced)
- 1 tbspSunflower oil
- 1 tspshrimp paste
- 1 tspgochugaru
- 1 tbspSesame oil
- 1 tspSesame seed
- 1 tbspSalted fermented shrimp (Saeujeot) (finely chopped)
Method
Translucent zucchini slices gleaming with sesame oil. The flesh remains firm to the bite while garlic and fermented shrimp provide an immediate marine depth.
- 1
Slice the zucchini into 5mm thick half-moons. Finely mince the onion, chop the garlic cloves and the saeujeot.
- 2
Heat the sunflower oil in a pan. Add the onion and garlic. Sauté until the garlic is fragrant, without browning.
- 3
Add the zucchini. Sauté over high heat, stirring regularly. The edges should become slightly translucent, indicating the heat has reached the center.
- 4
Incorporate the saeujeot, shrimp paste, and gochugaru. Mix well to coat the vegetables. Turn off the heat, pour in the sesame oil, and sprinkle with sesame seeds.
Frequently asked questions
How do you get this dish right?
- Do not add salt, the shrimp paste provides all the necessary saltiness.
- The zucchini should remain intact: if it turns into mush, you've overcooked it.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Do not freeze.
