Korean Zucchini Recipes

KOREAN ZUCCHINI SIDE DISH

Korean Zucchini Side Dish image

Provided by Seonkyoung Longest

Time 5m

Yield 4

Number Of Ingredients 10

Ingredients

4 medium-sized zucchinis
1/2 small onion, thinly sliced
5 cloves garlic, chopped
2 green onions, sliced
2 heaping tbsp Saewoojeot, Korean salted & fermented shrimp (you can substitute to fish sauce or soy sauce)
1 tbsp maple syrup
1/2 tbsp gochugaru, optional
2 tsp cooking oil
sesame seeds for garnish
sesame oil for garnish

Steps:

Cut zucchinis in half lengthwise and slice into a half-moon shape.
Place all ingredients in a wok or large skillet except sesame seeds and sesame oil.
Over high heat, stir fry ingredients for 5 minutes, or until zucchini is cooked but still has bite. It will have some liquid on the bottom, that's totally fine but don't overcook them, they will become too mushy.
Place on a serving plate, and garnish with sesame seeds and sesame oil. Enjoy with warm cooked rice and with other side dishes or make bibimbap by just simply putting the zucchini on top of the rice and adding a fried egg! Enjoy!

KOREAN ZUCCHINI

Korean Zucchini image

Make and share this Korean Zucchini recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 medium zucchini, sliced
1 bunch green onion, sliced
1/4 cup white vinegar
1/2 cup soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons sesame oil
ground black pepper

Steps:

In a large pot, combine the zucchini, green onions, vinegar, soy sauce, water, sugar and sesame oil.
Season with black pepper. Mix to blend, then cover and cook over medium heat until zucchini is tender, about 20 minutes.

Nutrition Facts : Calories 158, Fat 7.3, SaturatedFat 1.1, Sodium 2041.3, Carbohydrate 18.9, Fiber 3.8, Sugar 11.9, Protein 7.3

KOREAN ZUCCHINI- HOBAK CHON

Korean Zucchini- Hobak Chon image

This is a vey simple and tasty way to prepare the ever abundant and cheap zucchini. To be served with a Korean dipping soy sauce. recipe 191136

Provided by graciethebaker

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 medium zucchini
1/2 cup all-purpose flour
2 eggs, beaten
vegetable oil (for frying)

Steps:

Wash and slice zucchinis into 1/4 inch slices.
Place flour into a shallow bowl, for dredging.
Place eggs into another shallow bowl, and beat.
Heat a non-stick pan to medium low. put a small amount of oil into the pan.
In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg. Put into pan.
Repeat assembly line until pan is filled.
Check sliced zucchini and flip when lightly browned. green of zucchini should turn bright when it is cooked enough.
Drain on paper towels.
Serve along side a Korean soy sauce dipping sauce, recipe #191136.
This recipe can also be used with thin slices of Asian eggplant or other vegetables.

Nutrition Facts : Calories 109.3, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 43.6, Carbohydrate 15.2, Fiber 1.4, Sugar 2.6, Protein 5.9

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