1
Cut 2 zucchinis in half lengthwise, then slice them into half-moon shapes at appropriate intervals, not too thin.
Stir-fried Aehobak (Korean Zucchini)
A delicious stir-fried zucchini recipe that preserves the natural flavor and keeps the zucchini firm until the last bite without falling apart.
KoreanSide Dish
⏱️ 10 min total📝 11 steps
What You'll Need
Aehobak (Korean zucchini)2
Onion1/2
Cheongyang chili pepper2
Red chili pepper1
Green onion1 white part
Sugar1 tbsp
Flower salt1 tbsp
Salted shrimp (saeujeot)1/2 tbsp
Tuna fish sauce2 tbsp
Minced garlic1 tbsp
Perilla oil2 tbsp
Whole sesame seeds1 tbsp
Sesame salt1 tbsp
Instructions
2
Add 1 tbsp of sugar and 1 tbsp of flower salt to the sliced zucchini, mix well, and let it marinate for about 10 minutes.
⏱️ 10m 0s3
Slice 1/2 an onion diagonally and chop the white part of 1 green onion.
4
Prepare 2 Cheongyang chili peppers and 1 red chili pepper by chopping them.
5
Finely mince 1/2 tbsp of salted shrimp so there are no large chunks left.
6
Add cooking oil and 2 tbsp of perilla oil to a pan, then add 1 tbsp of minced garlic and stir-fry to release the aroma.
7
Add the sliced onions and stir-fry until they slightly wilt.
8
Add the zucchini marinated for 10 minutes and stir-fry over high heat. (You can lightly drain the excess liquid from the marinated zucchini or add it as is.)
9
Add 2 tbsp of tuna fish sauce and the minced salted shrimp, then stir-fry evenly over high heat.
10
Add the chopped green onion, Cheongyang chili peppers, and red chili pepper, and continue to stir-fry over high heat to ensure the zucchini is fully cooked.
11
Turn off or lower the heat, add 1 tbsp of whole sesame seeds and 1 tbsp of sesame salt, mix well, and finish.