1
Cut off the ends of 1 zucchini (320g), divide it in half, and slice it into half-moon shapes about 5mm thick.
Seasoned Zucchini
A delicious seasoned zucchini recipe containing Chef Kim Dae-seok's 30 years of know-how.
KoreanSide Dish
📝 9 steps
What You'll Need
Zucchini1 (320g)
Cheongyang chili1
Red chili1
Dark soy sauce1 spoon
Anchovy fish sauce1 spoon
Plum extract1 spoon
Sugar1/4 spoon
Salt seasoning2 pinches
Red chili powder1 spoon
Minced garlic1 spoon
Sesame oil1/2 spoon
Whole sesame seeds1 spoon
Cooking oila little
Instructions
2
Divide 1 red chili in half, remove the seeds, and chop finely.
3
Remove the seeds from 1 Cheongyang chili and chop finely.
4
In a bowl, add 1 spoon of dark soy sauce, 1 spoon of anchovy fish sauce, 1 spoon of plum extract, 1/4 spoon of sugar, 2 pinches of salt seasoning, 1 spoon of red chili powder, and 1 spoon of minced garlic, and mix to make the sauce.
5
Lightly grease a pan with cooking oil and use a paper towel to spread the oil evenly over the entire pan.
6
Turn the gas on to medium-low heat and spread the sliced zucchini in the pan to grill until golden brown.
7
Once the zucchini is grilled, flip it over to finish grilling.
8
Place the grilled zucchini on a plate and let it cool down.
9
To the cooled zucchini, add the chopped red chili, Cheongyang chili, 1/2 spoon of sesame oil, and 1 spoon of whole sesame seeds, and toss gently to complete the seasoned zucchini.