Stir-Fried Zucchini Salad (Aehobak Namul Muchim): A Tender and Savory Summer Side Dish
Baekpacker 2 Style Stir-Fried Zucchini Salad: Easy Recipe for Beginners
I’ve followed the recipe for Stir-Fried Zucchini Salad as featured on Baekpacker 2. This dish highlights the crisp texture and subtle sweetness of zucchini, creating a simple yet delicious summer side dish. It achieves a deep flavor profile without requiring many special ingredients and is perfect to serve with rice.
Main Ingredients- 1 Zucchini (choose one that is not too large)
Seasoning Ingredients- 1 Tbsp Soy Sauce for Soup (adds umami)
- 1 Tbsp Apple Cider Vinegar (for a refreshing taste and aroma)
- 1/2 Tbsp Gochugaru (Korean chili flakes, adjust to your preference)
- 1/2 Tbsp Minced Garlic (the pungent garlic enhances appetite)
- 1/3 Tbsp Ginger Syrup (not in the original Baekpacker recipe, but added for enhanced flavor)
- 1 Tbsp Finely Ground Sesame Seeds (adds nuttiness. Using freshly ground seeds is best)
- 1/2 Tbsp Perilla Oil (adds a nutty and aromatic flavor)
- 1/2 Tbsp Brown Rice Oil (used with perilla oil for added nutrition and flavor. Vegetable oil can be substituted)
- 1 Tbsp Soy Sauce for Soup (adds umami)
- 1 Tbsp Apple Cider Vinegar (for a refreshing taste and aroma)
- 1/2 Tbsp Gochugaru (Korean chili flakes, adjust to your preference)
- 1/2 Tbsp Minced Garlic (the pungent garlic enhances appetite)
- 1/3 Tbsp Ginger Syrup (not in the original Baekpacker recipe, but added for enhanced flavor)
- 1 Tbsp Finely Ground Sesame Seeds (adds nuttiness. Using freshly ground seeds is best)
- 1/2 Tbsp Perilla Oil (adds a nutty and aromatic flavor)
- 1/2 Tbsp Brown Rice Oil (used with perilla oil for added nutrition and flavor. Vegetable oil can be substituted)
Cooking Instructions
Step 1
First, prepare the zucchini. Wash it thoroughly under running water, then slice it into pieces about 0.5cm thick. You can cut it into half-moons or lengthwise, depending on your preference. Be careful not to slice it too thinly, as it may fall apart easily.
Step 2
Now, it’s time to stir-fry the zucchini. Heat a pan over medium-low heat with an equal amount of perilla oil and brown rice oil. Add the prepared zucchini and stir-fry gently, making sure it doesn’t burn.
Step 3
When stir-frying the zucchini, covering the pan briefly will help it cook more tenderly. Once the zucchini is about 80% cooked, turn off the heat and let the residual heat finish cooking it. This method helps prevent the zucchini from becoming mushy and preserves its texture.
Step 4
Next, let’s prepare the seasoning for the delicious zucchini salad. Combine soy sauce for soup, apple cider vinegar, gochugaru, minced garlic, and ginger syrup in a bowl. While ginger syrup wasn’t in the original Baekpacker recipe, adding it provides a subtle sweetness and depth of flavor, making the dish even more delicious. Adjust the amount of gochugaru to your liking. If you can’t find a sesame seed grinder, using regular ground sesame seeds is fine, though freshly ground ones offer a better aroma.
Step 5
Add the stir-fried zucchini to the prepared seasoning in the bowl and mix well. If desired, you can add chopped chives for a more vibrant color and aromatic touch. Use two spoons to gently toss the ingredients, ensuring the zucchini doesn’t break apart and the seasoning is evenly distributed. It’s delicious served immediately, but it tastes even better after chilling in the refrigerator for a while.
