Grandma’s Recipe: Savory Stir-fried Zucchini with Fermented Shrimp
Flavorful Stir-fried Zucchini with Fermented Shrimp
This dish evokes fond childhood memories of my mother’s home cooking. This stir-fried zucchini with fermented shrimp captures that nostalgic taste and warmth. It’s simple yet packed with deep flavor, perfect as a side dish for rice or even a light snack. Let’s recreate that classic taste!
Main Ingredients
- 1/2 medium zucchini
- 1/4 onion
- 1/3 stalk green onion
Seasoning & Cooking Ingredients
- 1 Tbsp cooking oil
- 2 Tbsp water
- 1/2 Tbsp minced garlic
- 1 tsp fermented shrimp (minced)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp tuna extract (or soy sauce for soup)
- 1 Tbsp maesilcheong (plum extract)
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds (for extra nuttiness)
- 1 Tbsp cooking oil
- 2 Tbsp water
- 1/2 Tbsp minced garlic
- 1 tsp fermented shrimp (minced)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp tuna extract (or soy sauce for soup)
- 1 Tbsp maesilcheong (plum extract)
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds (for extra nuttiness)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and slice it into half-moon shapes, about 0.5 cm thick. Thinly slice the onion and cut the green onion into diagonal pieces. Ensuring uniform thickness for all vegetables will help them cook evenly.
Step 2
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced onion and green onion and stir-fry until the onion becomes translucent and fragrant. Once the onion softens, add 1/2 Tbsp of minced garlic and stir-fry briefly until the garlic is aromatic. Be careful not to burn the garlic.
Step 3
Now, add the half-moon sliced zucchini and 1 tsp of minced fermented shrimp to the pan. Stir-fry everything together. Fermented shrimp adds a wonderful umami depth to the zucchini, making it a key secret ingredient. Continue to stir-fry until the zucchini begins to soften slightly.
Step 4
Once the zucchini is partially cooked, add 1 Tbsp of gochugaru, 1 tsp of tuna extract (or soy sauce for soup), and 1 Tbsp of maesilcheong. Stir-fry to ensure the seasonings are well distributed and coat the zucchini evenly. It’s best to cook over medium heat rather than high heat to prevent the seasoning from burning.
Step 5
When the zucchini is tender, drizzle in 1 Tbsp of perilla oil and stir-fry once more to enhance the aroma. If the mixture seems too dry or starts to stick, gradually add about 2 Tbsp of water while continuing to stir-fry, keeping it moist. You can check for doneness by piercing the zucchini with a chopstick.
Step 6
Transfer the well-stir-fried zucchini with fermented shrimp to a serving dish. Finally, sprinkle with toasted sesame seeds for an extra nutty flavor. This dish is perfect served over warm rice or enjoyed as a flavorful side dish!
