Stir-Fried Korean Zucchini with Dried Shrimp
Briefly salt Korean zucchini, then stir-fry it with onion and toasted dried shrimp.
- Cuisine
- Korean
- Prep
- 18 min
- Cook
- 6 min
Scale the recipe
Ingredients
- Korean zucchini (aehobak) Raw weight, skin on, after washing, drying and trimming the ends
- 300 g
- Small dried shrimp Weight of ready-to-use, cooked and dried shrimp after shaking off crumbs
- 10 g
- Onion Peeled
- 40 g
- Large green onion (daepa)
- 15 g
Seasonings
- Fine salt
- 3 g
- Minced garlic
- 1/3 T
- Neutral cooking oil
- 1 T
- Perilla oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the zucchini
Rinse the zucchini under running water and trim the ends. Weigh the skin-on zucchini 300 g and slice it into half-moons about 6 mm thick.
-
Salt and pat dry
Sprinkle the zucchini with fine salt 3 g and let sit for 5 minutes. Pour away the moisture and pat lightly with a paper towel.
-
Toast the shrimp briefly
Shake the crumbs off the dried shrimp 10 g. Stir in a dry skillet over medium-low heat for about 1 minute, until fragrant, then transfer to a clean dish.
-
Slice the aromatics
Thinly slice the onion 40 g and cut the green onion 15 g into rounds.
-
Stir-fry the aromatics
Heat neutral oil 1 T in the pan over medium heat and stir-fry the green onion and onion. When the onion starts turning translucent, add minced garlic 1/3 T and stir-fry for about 20 seconds.
-
Stir-fry the zucchini and shrimp
Add the zucchini and stir-fry over medium-high heat for 2–3 minutes. Once the edges are translucent, add the dried shrimp and stir for about 30 seconds.
-
Finish with perilla and sesame
Turn off the heat and mix in perilla oil 1/3 T and toasted sesame seeds 1/3 T. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
