Zucchini is one of my favorite vegetables in Korean cooking. I can fry, deep fry, or steam it, and I can add it to soup or other dishes. One day, I wanted to try something fun and simple using some zucchini in my refrigerator. I grabbed some other vegetables that I had such as sweet peppers and green onions. I did not want to make batter for the zucchini so that it would make a lighter dish. So I came up with this recipe from what I had, and I really enjoyed eating it for lunch. The fried zucchini without any seasoning or batter tasted great with the sauce. This can be a good appetizer for a party because it looks pretty and can work as a finger food. Of course, the taste is great too. 😉
Yield: 35 Pieces
Short Korean Lesson
- IBul (이불) = Blanket
- ChimDae (침대) = Bed
Video Instructions
⏰ The video for this recipe will be started at 4:26.
Main Ingredients
- 2 Medium Zucchinis (3 cups)
- 2 Tbsp Green Onion
- 1 Tbsp Green Sweet Pepper
- 1 Tbsp Red Sweet Pepper
- ½ Tbsp Minced Garlic
Sauce Ingredients
- 1 Tbsp Soup Soy Sauce
- ½ Tbsp Salted Shrimp
- ½ Tbsp Hot Pepper Powder
- 2 tsp Water
- ½ tsp Sesame Oil
- ½ tsp Sesame Seeds
Directions
Slice 1 or 2 zucchinis into ¼ inch pieces. You will get about 3 cups.
Mince the vegetables: 2 Tbsp worth of green onion, 1 Tbsp worth of green sweet pepper, 1 Tbsp worth of red sweet pepper, and ½ Tbsp worth of garlic.
Squeeze ½ Tbsp of liquid from a spoonful of salted shrimp in a strainer. A spoon works good for this process.
Mix all of the ingredients for the sauce: 1 Tbsp soup soy sauce, ½ Tbsp salted shrimp liquid, ½ Tbsp hot pepper powder, 2 tsp water, ½ tsp sesame oil, and ½ tsp sesame seeds.
Add the minced vegetables to the sauce and mix everything together.
Place the sliced zucchini in a lightly oiled and heated nonstick pan.
Fry the zucchini on medium for two and a half minutes on each side.
Place the fried zucchini on a plate and put about ¼ tsp worth of the sauce on the center of the each zucchini. If you want to simplify this step, just mix the fried zucchini and sauce together before serving.
This looks fancy and delicious, doesn’t it? 😉 If you want to serve zucchini some different way, this is a good recipe for you to try.
Aeri~~ your video is the spaghetti 🙂 not zucchini
hi annie,
Oh~~ Thank you very much. I deleted the wrong video link.. hehe
Aeri – What Annie Said, your video is the spaghetti.
I like your presentation. 🙂 Practicing? Are you going to open a high end korean restaurant? 😎 😛 I wish I could find the salted shrimp here, but so far no luck, and well there is no way my mom can send that to me here. 🙁
hi mills,
Yes, it was my mistake. Thanks
If you can’t find the salted shrimp… you can try to use fish sauce.. salt.. or a little more soy sauce instead of it.. just adjust the saltness on your taste. 🙂
Hi Aeri, Great presentations. could you share where you bought the plates from. They look great! Thank you!
hi rick,
I remember that.. I got the plate from pier 1 for this recipe. ^^
Aeri, Really nice presentation. Sorry I have not been by in a while but I was on a difficult project.
hi James,
I’m very glad to see your comment. Thank you very much. I can see you post more cooking videos on youtube. ^^ So your difficult project is done well ?? I hope so.. Happy lunar new year ^^
maam..kulang po kmi ng ingredients..wla dw po slang pera pambili..
🙄
Hello Aeri,
I’m making Pumpkin Porridge and Zucchini Muchim today, I’m excited:). My husband is Italian American but since I’ve been cooking only Korean dishes for the last few days he’s enjoying it all:) I told my husband that if he doesn’t eat only what I cook he can make his own frozen dinners:)
Thank you for all your wonderful and easy to follow recipes, I’m enjoying cooking for the first time in my life ever since I started cooking only Korean dishes.
I buy most of the ingredients online from Hmart, and on Saturday I give my husband a list to go shopping at Super Hmart or Assi International which are close to my house, lucky for us:)but I think I may be overstock:)
The Pumpking has cooled off now so now I will continue with the scooping out the good stuff inside:)
See you again:)