Ingredients with Measurements:
- 2 medium zucchinis, sliced into thin rounds
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon guljeot (Korean salted shrimp paste)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, toasted
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together the soy sauce, rice vinegar, honey, gochujang, guljeot, and sesame oil. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the zucchini and stir-fry for 3-4 minutes, until the zucchini is tender but still slightly crisp.
4. Pour the sauce over the zucchini and stir-fry for an additional 1-2 minutes, until the sauce has thickened and coated the zucchini.
5. Season with salt and pepper to taste.
6. Transfer the stir-fried zucchini to a serving dish and sprinkle with toasted sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 81
Fat: 5g
Carbohydrates: 8g
Protein: 2g
Sodium: 444mg
Sugar: 5g
Fiber: 1g
Substitutions for ingredients:
- If you don't have guljeot, you can substitute with fish sauce.
- If you don't have gochujang, you can substitute with sriracha or another chili paste.
Variations:
- Add sliced onions or bell peppers for additional flavor and texture.
- Use other vegetables such as broccoli, carrots, or mushrooms instead of zucchini.
Tips and tricks:
- Make sure to slice the zucchini thinly and evenly for even cooking.
- Don't overcook the zucchini or it will become mushy.
- Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes, stirring frequently, until golden brown.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fried zucchini in a shallow bowl or on a platter.
Garnishes:
Sprinkle with chopped green onions or cilantro for additional color and flavor.
Pairings:
Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Korean-style pickled vegetables
- Kimchi
- Steamed bok choy
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the zucchini is too watery, pat it dry with paper towels before stir-frying.
Food safety advice:
- Make sure to cook the zucchini to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Guljeot is a traditional Korean ingredient made from salted shrimp. It is commonly used in Korean cuisine to add umami flavor to dishes.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve as a side dish or as a main dish with rice or noodles.
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Region: Korean