Sautéed Zucchini with Fermented Shrimp (Ae-hobak Saeujeot Bokkeum)
Simple Sautéed Zucchini, Delicious Ae-hobak Saeujeot Bokkeum
A quick and easy side dish! This is our Ae-hobak Saeujeot Bokkeum. It’s a simple yet incredibly flavorful dish that’s perfect with rice.
Ingredients
- 1 medium zucchini
- 2 cloves garlic
- 1/2 green onion
- 1 Tbsp perilla oil
- 1 Tbsp dried shiitake mushroom powder
- 70ml dashi broth (anchovy and kelp stock)
- 1/2 Tbsp salted fermented shrimp
Cooking Instructions
Step 1
Let’s build flavor! First, heat 1 Tbsp of perilla oil in a pan over low heat. Add 2 cloves of minced garlic and 1/2 chopped green onion. Sauté until fragrant, allowing the aromatics to infuse the oil. This step is key to developing a deeper flavor base for the dish.
Step 2
Once the garlic and green onion are fragrant, add the zucchini, sliced into half-moons. Gently stir-fry for about 1-2 minutes, just enough to lightly cook the zucchini. We want to maintain a slight crispness, so avoid overcooking at this stage.
Step 3
Now, add 1 Tbsp of dried shiitake mushroom powder for an umami boost. Pour in 70ml of dashi broth (or anchovy and kelp stock). Adding a bit of liquid helps to tenderize the zucchini and allows it to absorb the flavors better.
Step 4
Increase the heat to medium and simmer until the liquid has reduced to a glaze and the zucchini is cooked to your desired tenderness. Finally, season with 1/2 Tbsp of salted fermented shrimp. For a cleaner sauce, you can use just the liquid from the fermented shrimp or finely mince the shrimp before adding. I used it as is for convenience. Simmer for another minute to let the flavors meld together. This delicious Sautéed Zucchini with Fermented Shrimp is now ready to be served alongside your favorite rice. Enjoy!
