Stir-fried Zucchini (Aehobak-namul)

Name: Stir-fried Zucchini (Aehobak-namul)
Total time: 39 min 30 s
Cuisine: Korean
Ingredients: Zucchini 1 piece; Salted shrimp 1 tbsp; Oyster mushrooms 100g; Carrot 30g; Mirin 1 tbsp; Water 1/3 cup; Garlic 2 cloves; Salt 2 pinches; Sesame oil 1 tbsp; Toasted sesame seeds 1 tbsp; Cooking oil 1 tbsp

A delicious stir-fried zucchini recipe with added savory flavor from salted shrimp and oyster mushrooms.

KoreanSide Dish

⏱️ 39 min total📝 13 steps

🍳 Start Cooking

What You'll Need

Zucchini1 piece

Salted shrimp1 tbsp

Oyster mushrooms100g

Carrot30g

Mirin1 tbsp

Water1/3 cup

Garlic2 cloves

Salt2 pinches

Sesame oil1 tbsp

Toasted sesame seeds1 tbsp

Cooking oil1 tbsp

Instructions

Trim both ends of 1 zucchini, cut in half, and slice into half-moon shapes (6~7mm thick).

Place the zucchini in a bowl, add 1 tablespoon of finely minced salted shrimp, mix well, and let it marinate for 15 minutes.

⏱️ 15m 0s

Thinly julienne 30g of carrot.

Score 2 cloves of garlic and mince them.

Add the marinated zucchini to a pan with 1 tablespoon of cooking oil and stir-fry over medium-low heat.

Add 1 tablespoon of mirin and continue to stir-fry to bring out the sweetness of the zucchini.

After stir-frying for about 2 minutes, add the sliced carrots and minced garlic, and mix lightly.

⏱️ 2m 0s

Add 100g of cleaned oyster mushrooms, mix, and pour in 1/3 cup of water.

Set the heat to medium-low, cover with a lid, and wait for 2 minutes and 30 seconds.

⏱️ 2m 30s

Open the lid, add 2 pinches of salt, and stir-fry until tender to adjust the seasoning.

Once the liquid has evaporated, drizzle with 1 tablespoon of sesame oil, mix well, and turn off the heat.

Pour onto a plate and let cool for 20 minutes.

⏱️ 20m 0s

Sprinkle with toasted sesame seeds to finish.