Fragrant ‘Fun-staurant’ Style Seasoned Zucchini Leaves Recipe
Actress Yoon Yoo-sun’s ‘Fun-staurant’ Zucchini Leaf Seasoning Secret
Hello everyone! As they say, rice is the foundation of strength. Today, we’ll make a delicious side dish using nutrient-rich zucchini leaves. Zucchini leaves are packed with Vitamin A, which is excellent for eye health, helping to protect vision and improve conditions like dry eyes, cataracts, and glaucoma. They also contain abundant antioxidants that benefit skin health and anti-aging. The small bumps on zucchini leaves can help clear phlegm and remove sodium, strengthening the respiratory system. The high potassium content helps remove waste from blood vessels, aiding in cardiovascular health. Beyond these, they offer benefits for fatigue recovery, osteoporosis prevention, anemia prevention, and improved digestive function. To choose fresh, delicious zucchini leaves, look for ones that are tender, a light green color, and have non-fibrous stems, preferably young shoots. Today, we’ll be making the ‘Fun-staurant’ style seasoned zucchini leaves, a recipe from actress Yoon Yoo-sun. Enjoy this delightful summer side dish!
Main Ingredients- 150g zucchini leaves
- 1 tsp salt (for blanching)
- 1/2 red chili pepper
- 1/4 green onion
Cooking Instructions
Step 1
I received some fresh zucchini leaves, home-grown by a neighbor at their weekend farm. They look so vibrant and healthy!
Step 2
It’s important to remove the tough fibrous strings from the zucchini leaves. Gently bend the stem 2-3 times and peel away the fibrous strings. As you can see in the picture, bend the stem area and peel off the ‘skin’.
Step 3
Look at how easily those tough fibers came off the stems! This step ensures a tender texture for the zucchini leaves.
Step 4
Fill a pot with plenty of water and bring it to a boil. Add 1 teaspoon of salt to the boiling water. Adding salt raises the boiling point, allowing the zucchini leaves to blanch at a higher temperature, which also helps maintain their vibrant green color. Add the zucchini leaves and blanch for 2-3 minutes.
Step 5
Finely mince the green onion and red chili pepper for the seasoning. These will add both color and flavor.
Step 6
Immediately rinse the blanched zucchini leaves under cold water to cool them down. Then, gently squeeze out as much water as possible with both hands. Thoroughly draining the water prevents the dish from becoming watery and ensures the seasoning adheres well. Cut the drained zucchini leaves into three equal portions for easier handling. If they are too long, the leaves might slide off your chopsticks when eating. Gently loosen the cut zucchini leaves.
Step 7
Arrange the zucchini leaves in a mixing bowl. Instead of using a separate bowl for the seasoning, it’s best to add the seasonings directly to the bowl with the zucchini leaves. Push the zucchini leaves to one side to create space, then add all the seasoning ingredients. Mix everything together thoroughly; this method helps the seasoning distribute evenly, resulting in a more flavorful dish. The seasoning includes: 1/2 Tbsp gochujang, 1/2 Tbsp doenjang, 1/2 Tbsp minced garlic, and 1/2 Tbsp anchovy extract. Finish with a drizzle of sesame oil and perilla oil. Mix these well.
Step 8
Finally, add the minced green onion and red chili pepper. Gently toss everything together until the zucchini leaves are well coated with the seasoning.
Step 9
The secret ingredient that elevates this dish is the whole perilla seeds! Add half a tablespoon of whole perilla seeds and give it a final gentle mix. These add a wonderful nutty flavor and a delightful crunchy texture. You can adjust the amount of perilla seeds to your preference.
Step 10
Voilà! Your fragrant and delicious ‘Fun-staurant’ style seasoned zucchini leaves are ready. This is the perfect side dish for those hot summer days when your appetite might be low. The burst of nutty flavor from the perilla seeds is truly exquisite, making it a dish that will have you reaching for seconds! Be sure to try making this wonderfully addictive vegetable side dish!
