1
Cut the zucchini into about 4cm pieces, quarter them, and place them in a pot.
Stir-fried Zucchini with Anchovies
A zucchini dish that uses anchovies and kelp for umami instead of salted shrimp, and is soft and tender without being stir-fried in oil.
KoreanSide Dish
⏱️ 13 min total📝 12 steps
What You'll Need
Zucchini2
Carrot1/2
Small onion1.5
Green onionAbout 4 stalks
Mild dried chili1
Red chili powder1/4 tsp
Sesame oil1.5 tbsp
Salt4 pinches
Black pepperA little
Water400-500ml
Kelp1 large piece
Anchovies30-40 medium-sized, toasted
Instructions
2
Roughly chop the onion and add it to the pot.
3
Thinly slice the carrot and add it to the pot.
4
Cut the green onion roots to about 1cm and the stalks to 2-3cm, then add to the pot.
5
Thinly slice the mild dried chili with scissors and add to the pot.
6
Add 4 pinches of salt and a little black pepper.
7
Add 1.5 tbsp of sesame oil and mix gently by hand.
8
Add 2 tbsp of sesame oil and 30-40 anchovies.
9
Add 1/4 tsp of red chili powder.
10
Add 500ml of water and one large piece of kelp.
11
Cover with a lid and start boiling over high heat; once boiling, reduce to medium heat and cook for 10 minutes.
⏱️ 10m 0s12
Remove the lid, take out the kelp, stir evenly, and simmer for 3 minutes.
⏱️ 3m 0s