Seasoned Korean Zucchini
Briefly blanch half-moons of Korean zucchini, drain them and toss with salted fermented shrimp, garlic and sesame oil.
- Prep
- 18 min
- Cook
- 1 min
Scale the recipe
Ingredients
- Korean zucchini (aehobak) Raw weight after rinsing, drying and trimming the ends, skin on
- 300 g
- Scallions
- 10 g
- Blanching water Use enough to submerge the zucchini. Blanch larger amounts in batches in the same water.
- 5 C Fixed amount
Seasonings
- Fine salt for salting
- 3 g
- Minced salted fermented shrimp (saeujeot)
- 1/3 T
- Minced garlic
- 1/3 T
- Sesame oil
- 1/2 T
- Toasted sesame seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the zucchini into half-moons
Rinse the zucchini under running water and trim the ends. Weigh out the zucchini 300 g with the skin on, cut in half lengthwise and slice 5 mm thick.
-
Salt briefly and drain
Put the zucchini half-moons in a wide bowl and coat them evenly with salt 3 g. Let them sit for 10 minutes, then pour off the liquid that collects.
-
Blanch in boiling water
Bring the water 5 C to a boil and blanch the zucchini for 20–30 seconds. Lift the slices out when their edges turn translucent and their centers hold their shape.
-
Drain and let cool briefly
Drain in a metal strainer and spread the slices in one layer to release the steam. Pat off any remaining moisture with a towel.
-
Mix with fermented shrimp and garlic
Slice the scallions 10 g into small rounds. Mix the minced salted shrimp 1/3 T, minced garlic 1/3 T and scallions in a bowl. Add the zucchini and gently toss to keep the slices intact.
-
Finish with sesame oil and seeds
Add the sesame oil 1/2 T and toasted sesame seeds 1/2 T, toss gently once more and serve. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
