SPICY KOREAN ZUCCHINI
This is a typical banchan (side dish) that's popular in Korea. Don't be alarmed at the amount of salt used in this recipe. Most of is rinsed away (which some might wonder why use it then---it's to help absorb some of the liquid in the zucchini which helps it to retain some crispness during the high heat process of stir-frying)....
Provided by Vickie Parks
Categories Vegetables
Time 45m
Number Of Ingredients 10
Steps:
- 1. Slice each zucchini in half lengthwise. Then slice each half into 1/4-inch half circles. Place zucchini slices in a large mixing bowl. Add salt to mixing bowl (so zucchini stays crisp during stir-frying), and toss well. Set bowl aside for 20 to 30 minutes.
- 2. Rinse zucchini under cool running water 2 or 3 times, and let stand in colander to allow excess water to drain. Rinse mixing bowl to remove salt (it'll be used to mix other ingredients).
- 3. Grab handfuls of the wet zucchini and squeeze to remove more water. Place squeezed zucchini back in mixing bowl.
- 4. Add green onions, garlic, crushed red pepper flakes, sesame oil, sesame seeds, sugar and rice wine to zucchini. Toss thoroughly.
- 5. Heat 1 tsp sesame oil in a large skillet. Add zucchini mixture to hot oil, and stir-fry over high heat for 5 minutes, stirring frequently to prevent burning. Season with black pepper, if desired, and serve as a side dish alongside some hot cooked white rice.
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Gg My boi
g-boi65@gmail.comThis dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and spicy sauce.
Spooky_Cat
spooky_cat@hotmail.comI'm always looking for new ways to cook zucchini and this recipe fit the bill. The zucchini was nice and crispy and the sauce was delicious. I'll definitely be making this again.
Thandidzo Mambo
tmambo67@gmail.comThis recipe is going into my regular rotation. It's easy to make and always a crowd-pleaser.
Shahzad Ali Niazi
s-n@yahoo.comI love Korean food and this recipe did not disappoint! The zucchini was cooked perfectly and the sauce was flavorful and spicy.
Jjjj Jutt
j_j11@hotmail.comThis dish was just okay. The zucchini was a bit too soggy for my taste.
shahed hossain
h_s@yahoo.comI'm not a huge fan of zucchini, but this dish was surprisingly good. The sauce is really what makes it.
gOD_of_Phancii
god_of_phancii@yahoo.comThis recipe is a keeper! I've made it several times now and it's always a hit. The zucchini is so flavorful and the sauce is addictive.
Kh Shanto
khs@yahoo.comThe zucchini was a bit bland, but the sauce was delicious. I think I'll try adding some more vegetables next time.
Krishna M thakuri
k-t13@gmail.comYum! This dish is a great way to use up summer zucchini. I love the combination of sweet and spicy flavors.
Emmanuel McDougal
m37@yahoo.comEasy to make and incredibly tasty! I used a little less gochujang than the recipe called for, but it still had plenty of heat. The zucchini was cooked perfectly and the flavors were well-balanced.
Roster SAZZAD
sroster45@yahoo.comThis Korean-style zucchini dish was a hit! The zucchini was perfectly cooked, with a slight crunch and a delicious spicy flavor. I served it over rice and it was the perfect meal for a busy weeknight.