Saewujeot Stir-Fried Zucchini: A Savory and Tender Delight
Saewujeot Stir-Fried Joseon Aehobak (Korean Round Zucchini)! A Must-Try Recipe
My friend gifted me some beautiful round Korean zucchini (Joseon aehobak), and I decided to stir-fry them with saewujeot (fermented salted shrimp) for an incredibly savory and deeply flavorful dish. This recipe ensures the zucchini becomes wonderfully tender and melts in your mouth, making it a perfect side dish for rice or even a delightful snack. Let’s get cooking!
Main Ingredients- 1 large Korean round zucchini (Joseon aehobak)
- 1 Cheongyang pepper (or a similar mild to medium-hot chili pepper)
- A small amount of green onion
Seasoning Ingredients- 2 Tbsp Olive oil
- 1 tsp Minced garlic
- 1 Tbsp Saewujeot (fermented salted shrimp)
- 1-2 Tbsp Oligodang (corn syrup) or honey (adjust to taste)
- 1 Tbsp Mirin (rice wine) or cooking wine
- 1/2 cup Water (approx. 100ml)
- 1 Tbsp Sesame oil
- A pinch of Toasted sesame seeds
- 2 Tbsp Olive oil
- 1 tsp Minced garlic
- 1 Tbsp Saewujeot (fermented salted shrimp)
- 1-2 Tbsp Oligodang (corn syrup) or honey (adjust to taste)
- 1 Tbsp Mirin (rice wine) or cooking wine
- 1/2 cup Water (approx. 100ml)
- 1 Tbsp Sesame oil
- A pinch of Toasted sesame seeds
Cooking Instructions
Step 1
Begin by thoroughly washing the Korean round zucchini (Joseon aehobak) under running water. Next, use a spoon to scoop out and discard the seeds from the center of the zucchini. Once the seeds are removed, slice the zucchini into bite-sized pieces, approximately 1-inch cubes. Cutting them slightly thicker will help prevent them from becoming too mushy during the stir-frying process.
Step 2
Now, let’s start stir-frying! Heat a pan over medium-low heat. Add the roughly chopped green onion and sauté until fragrant. Then, add the olive oil and minced garlic. Stir-fry for about 30 seconds until the aromas of garlic and green onion are released into the oil. Be careful not to burn the garlic.
Step 3
Once the fragrant oil is ready, add the sliced zucchini to the pan. Stir gently with a spatula or chopsticks to ensure the zucchini doesn’t stick to the bottom of the pan. Stir-fry over medium heat for about 1-2 minutes, until the zucchini begins to look slightly translucent on the edges.
Step 4
As the zucchini starts to soften slightly, add the saewujeot (fermented salted shrimp) for a deep umami flavor and the oligodang (corn syrup) for sweetness. Adjust the amount of oligodang to your preference; 1-2 tablespoons is a good starting point. Taste and add more if you prefer a sweeter dish.
Step 5
To help the zucchini cook through and become tender, pour in half a cup of water (approximately 100ml). Increase the heat to high and stir-fry for about 3 minutes with the lid off. This allows the ingredients to meld together and some of the liquid to reduce.
Step 6
After stir-frying on high heat for 3 minutes, reduce the heat to medium-low. Cover the pan with a lid and let it simmer undisturbed for another 2-3 minutes. This steaming process will ensure the zucchini becomes exceptionally tender and absorbs all the delicious flavors.
Step 7
Finally, turn off the heat. Drizzle in the sesame oil for a rich aroma and sprinkle toasted sesame seeds over the top for garnish and texture. Gently toss everything together to combine. Your delicious Saewujeot Stir-Fried Zucchini is now ready to be enjoyed with a warm bowl of rice!
