Crispy Zucchini Salad (Ae-hobak Muchim)
A Spicy and Sweet Side Dish: Zucchini Salad
Here’s a recipe for a delicious and easy side dish made with zucchini, a star summer vegetable. It’s perfect for picking up with chopsticks and makes a great accompaniment to rice, especially when you don’t have much of an appetite! This zucchini salad is slightly steamed to maintain its crispiness, then tossed in a spicy and sweet sauce for a burst of savory flavor that the whole family will love. Store it in the refrigerator for a convenient side dish.
Main Ingredients- 1 medium zucchini
Spicy and Sweet Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 cheongyang chili pepper (seeds removed and finely minced)
- 0.5 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds (for garnish)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 cheongyang chili pepper (seeds removed and finely minced)
- 0.5 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare one medium-sized zucchini. Wash it thoroughly, then slice it into thick shreds, about 0.5 cm thick, using a knife or mandoline. Avoid slicing too thinly, as this can cause it to become mushy when steamed. Aim for a slightly thicker cut for better texture.
Step 2
Boil water in a steamer pot over high heat until it’s steaming vigorously. Once the steam is strong, evenly spread the prepared zucchini shreds in the steamer basket. Cover and steam for about 3 to 4 minutes. The goal is to cook the zucchini until it’s tender but still has a slight crisp bite, not mushy. You can test this by piercing a shred with a chopstick. After steaming, let the zucchini cool naturally until the steam dissipates. This cooling step helps to drain excess moisture, further enhancing its crispiness.
Step 3
In a large bowl, combine all the seasoning ingredients for the zucchini salad. Add 1 Tbsp gochugaru, 2 Tbsp soy sauce, 0.5 Tbsp minced garlic, 2 Tbsp finely chopped green onion, 1/2 finely minced cheongyang chili pepper (with seeds removed), 1 Tbsp oligosaccharide, and 1 Tbsp sesame oil. Whisk these ingredients together thoroughly to create a delicious and well-mixed seasoning sauce.
Step 4
Add the steamed zucchini shreds, which have cooled down, to the prepared seasoning sauce.
Step 5
Using a spoon or by wearing clean disposable gloves, gently toss the zucchini with the seasoning until everything is evenly coated. Be careful not to mash the zucchini; the key is to mix it gently. Continue to mix and toss until the seasoning is well distributed throughout the zucchini.
Step 6
Finally, sprinkle 0.5 Tbsp of toasted sesame seeds over the top as a garnish. Your crispy and flavorful zucchini salad is now complete! It’s delicious served immediately or chilled from the refrigerator. Enjoy your meal!
