Spicy and Savory Stir-Fried Zucchini Recipe
Quick and Easy Spicy Stir-Fried Zucchini
Hello! ‘Bobsim eun Gukryeok’ (meaning ‘rice power is national strength’, a Korean idiom) is here. Today, we’re making a delicious stir-fried zucchini dish with a spicy and savory kick. It’s a perfect side dish that’s quick to prepare!
Main Ingredients
- 1 Zucchini
- 1/2 Onion
- 1 handful Dried Shrimp (approx. 10-15g)
- 1 Tbsp Canola Oil
- 3 Scallions (or a small amount of green onion)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
Seasoning Sauce
- 2.5 Tbsp Soy Sauce
- 1 Tbsp Canola Oil or Vegetable Oil
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 3 ‘tok-tok’ shakes of Ginger Powder (approx. 1/8 tsp)
- 1 Tbsp Rice Wine (Mirin)
- 1 Tbsp Maesil Cheong (Plum Syrup)
- 2 Tbsp Oligodang (Corn Syrup)
- 2.5 Tbsp Soy Sauce
- 1 Tbsp Canola Oil or Vegetable Oil
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 3 ‘tok-tok’ shakes of Ginger Powder (approx. 1/8 tsp)
- 1 Tbsp Rice Wine (Mirin)
- 1 Tbsp Maesil Cheong (Plum Syrup)
- 2 Tbsp Oligodang (Corn Syrup)
Cooking Instructions
Step 1
Wash the zucchini thoroughly and prepare it. Cut it in half lengthwise.
Step 2
Slice the halved zucchini into thin half-moon shapes, about 0.5cm thick. Slicing them too thick will take longer to cook, while slicing them too thin might cause them to break apart. Aim for a moderate thickness.
Step 3
Peel and thinly slice the onion into strips. Slicing them to a similar thickness as the zucchini will enhance the texture.
Step 4
Trim and finely chop the scallions into about 1cm pieces. If you don’t have scallions, you can finely chop the white part of a green onion instead.
Step 5
While you can use dried shrimp directly, if they’ve been stored in the freezer, they might have absorbed refrigerator odors. To remove any unpleasant smell and enhance their savory flavor, toast them in a dry pan over medium-low heat for 1-2 minutes, being careful not to burn them.
Step 6
Now, let’s make the delicious seasoning sauce! In a bowl, combine 2.5 Tbsp soy sauce, 1 Tbsp canola or vegetable oil, 1.5 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 3 ‘tok-tok’ shakes of ginger powder (a very small amount), 1 Tbsp rice wine, 1 Tbsp maesil cheong, and 2 Tbsp oligodang. Mix well with a spoon until there are no lumps. Preparing the sauce beforehand makes cooking much easier and ensures the seasonings are evenly distributed for a tastier dish.
Step 7
Heat 1 Tbsp of canola oil in a pan over medium heat. Add the sliced onions first and stir-fry until they become translucent. Once the onions are translucent, add the sliced zucchini and continue to stir-fry. Cook until the zucchini softens and wilts from its own moisture. Avoid overcooking, as you want it to retain a slight crispness.
Step 8
Add the toasted dried shrimp to the pan with the zucchini. Pour in all the prepared seasoning sauce. Stir-fry quickly over medium heat, ensuring the sauce coats the zucchini and shrimp evenly. Keep stirring to prevent sticking.
Step 9
Finally, add the chopped scallions. Turn off the heat, then stir in 1 Tbsp of sesame oil and 1/2 Tbsp of toasted sesame seeds for a flavorful finish. A gentle mix with the residual heat will bring it all together. This spicy stir-fried zucchini is delicious served over warm rice!
