1
Place the young zucchini on a cutting board, trim both ends, cut in half, and slice into 0.6cm thick pieces.
Grilled Zucchini Salad
A recipe for Lee Bo-eun's grilled zucchini salad, known for its crisp texture and savory flavor.
KoreanSide Dish
📝 10 steps
What You'll Need
Young zucchini300g 2
Salt2 tbsp
Water4 cups (800ml)
Cooking oil1 1/2 tbsp
Sesame oil1 1/2 tbsp
Red chili powder1/2 tbsp
Soup soy sauce1 tbsp
Dark soy sauce1 tbsp
Minced green onion2 tbsp
Minced garlic1 tbsp
Perilla seed powder1 tbsp
Instructions
2
In a bowl, mix 4 cups of water and 1-2 tbsp of salt to make saltwater.
3
Place the sliced zucchini in the saltwater, soak briefly, and remove immediately.
4
Lay out paper towels, place the soaked zucchini on them, and pat dry to remove moisture.
5
Drizzle 1 1/2 tbsp each of cooking oil and sesame oil into a frying pan.
6
Heat the pan over high heat and start grilling the zucchini.
7
Grill over high heat until the white part of the zucchini becomes translucent, beads of moisture form, and it turns golden brown.
8
Once the bottom of the zucchini is golden, flip it and grill the other side until golden.
9
Place the grilled zucchini in a bowl and let it cool slightly.
10
In the bowl with the grilled zucchini, add the minced green onion, minced garlic, soup soy sauce, dark soy sauce, red chili powder, and perilla seed powder, then toss gently with chopsticks to finish.