Today’s recipe is simple to make and can be eaten as a side dish (banchan) or on top of bibimbap (mixed rice with vegetables). The main ingredient is Korean zucchini (otherwise known as gray squash), which is more stocky than regular zucchini and has a rounded bottom. The pale green skin is smooth and shiny while the inside is solid with a crisp flesh. The traditional recipe calls for using shrimp fish sauce (or saewoojeot) but, since we can’t all get our hands on that ingredient, we’ve substituted it with fish sauce.
My kids love eating this dish with white rice. The nice part is that they get a healthy serving of vegetables.
Servings: 4 people
Prep time: 20-30 minutes (salting)
Cook time: 5 minutes
2 Korean zucchinis (gray zucchini)
1 tsp salt
2 chopped green onions (2 tbsp)
1 tbsp minced garlic
1 tbsp olive oil
1.5 tsp fish sauce (shrimp fish sauce (or saewoojeot) can be used instead)
1 tsp sesame oil
1 tsp sesame seeds
6. These are the ingredients you will be using to sauté the zucchini. On the plate there’s the minced garlic and chopped green onion. Standing from left to right is the fish sauce, the sesame oil and the sesame seeds.
7. On high heat, add the olive oil to the pan. When hot, add the zucchini and mix it into the oil. Next, add the fish sauce and the garlic. Mix 1-2 minutes. Finally, add the green onion, sesame oil and the sesame seeds. Mix 2-3 minutes. This whole step should take you no more than five minutes.
You’re done! Enjoy this popular Korean side dish. It’s one of my favorites.