Traditional Korean Style Stir-Fried Zucchini
Today Mommy Oh shows us how to make Stir Fried Zucchini, an easy Korean side dish that is delicious and vegan.
You’ll want to start preparing this dish about a week before cooking. We will dry the zucchini for a few days at room temperature (we dried for 6 days). Room temperature is relative depending on the weather. At the time we dried the zucchini, it was about 70°F (21°C) inside our kitchen.
To learn how to cook with zucchini dried for only one night, read here.
While this recipe is closer to the traditional Korean style, we have substituted ingredients to make it more accessible for those living outside of Korea. Instead of using Korean squash, we cook with Italian zucchini as it is easily available to us in Washington. Instead of using homemade Korean soy sauce, we use factory-made soy sauce.
Scroll down for the recipe or watch the cooking video starting at 5:35:
INGREDIENTS
4 medium-sized zucchini
2 cloves of garlic (or more if you want)
1/4 cup chopped scallion
1/2 teaspoon soy sauce
1 tablespoon sesame oil
roasted sesame seeds (optional)
salt & pepper
As this is a side dish, serving size will vary upon eater :)
Step 1
Slice zucchini about 2 millimeters thick.
Use mandoline slicer if you have one. You can cut with a knife, too. Make sure the slices are thin enough, so they become flexible when we cook them later on.
Step 2
Place slices on parchment paper. Let them dry overnight at room temperature.
Room temperature is relative depending on the weather. At the time we make this dish, it was about 70°F (21°C).
Placing the zucchini in a sunny area or directly in the sun is best. This will help suck out moisture faster.
If you are concerned with flies or other insects, please cover the zucchini with something breathable like a food tent.
Important: Try not cover the zucchini directly as it may collect moisture and lead to mold.
Step 3
After a week, the slices will have dried and shriveled.
Soak dried zucchini slices in water for about 30 minutes. We want each piece to be rehydrated.
You might be wondering, “Why don’t we just cook with freshly cut zucchini then?” Cooking with freshly cut zucchini has a different flavor and texture than dried zucchini.
Step 4
Squeeze out excess water from the re-hydrated zucchini. Put on pan.
Step 5
Put scallion, garlic, soy sauce and sesame oil in pan.
Massage the ingredients evenly. Try a zucchini slice and check the flavor. Add more salt if you want more flavor.
No need to add other cooking oil. Sesame oil will do the job.
Step 6
Put pan on high heat. Stir frequently. As the zucchini browns, lower heat. Turn off heat after slices show golden brown spots.
When cooking, the smell of sesame oil fades. Feel free to add more sesame oil (after cooking) to bring back the fragrance. Stir.
Yum time!
Plate the zucchini. Sprinkle on roasted sesame seeds if you’d like.
Thanks Mommy Oh
for showing us how to make Stir Fried Zucchini!
To learn how to cook with zucchini that dried for only one night, check out the recipe here.