Stir-fried Zucchini

Cut off both ends of the Korean zucchini, split it in half, and slice it 7~8mm thick.

Place the sliced Korean zucchini in a bowl, add 1/3 tbsp of salt and 1 tbsp of only the liquid from the salted shrimp, mix evenly, and pickle for 20 minutes.

Cut half an onion into appropriate sizes and separate, slice the green onion diagonally, and finely chop the Cheongyang chili pepper.

Drain the moisture from the zucchini pickled for 20 minutes, toss it twice in the middle, and discard the resulting liquid.

Pour the drained Korean zucchini into a pan and turn on the heat.

Add the onion and Cheongyang chili pepper to the pan and stir-fry together.

Add 1 tbsp of mirin, 1 tbsp of minced garlic, 1 tbsp of red chili powder, and 1/2 tbsp of tuna fish sauce, then pour in 1/3 cup of water.

Close the pan lid and reduce over medium heat for about 3 minutes.

Open the lid, add the sliced green onion, 1 tbsp of sesame oil, and 1/2 tbsp of whole sesame seeds, and mix lightly.

Close the lid again and reduce for 2 more minutes to finish.