Stir-Fried Zucchini with Fermented Shrimp: Reviving Hidden Umami
How to Make Stir-Fried Zucchini with Fermented Shrimp, Altoran Zucchini Stir-Fry, Zucchini Recipes, Simple Home-Cooked Side Dish, Beginner Housewife Cooking
If you’ve personally disliked stir-fried zucchini due to its distinct smell, this recipe is for you! After trying this method introduced on Altoran years ago, I’ve come to love stir-fried zucchini. The key was to sufficiently stir-fry the zucchini in perilla oil! Make this incredibly delicious and tender stir-fried zucchini with fermented shrimp easily at home.
Ingredients- 1 Zucchini (approx. 200-250g)
- 1/8 Onion (approx. 20g)
- 1/2 Red chili pepper
- 1 tsp Hongyeongui Dungeness Crab Soy Sauce (or Korean soup soy sauce)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Fermented shrimp (saeu-jeot)
- 1 1/2 – 2 Tbsp Perilla oil
Cooking Instructions
Step 1
First, trim off both ends of the zucchini. Cut it in half lengthwise, then slice it into half-moon shapes about 0.7cm thick. Slicing them into a nice half-moon shape makes them visually appealing. It’s best to keep them at a moderate thickness, as too-thin slices can break apart during stir-frying.
Step 2
Peel and thinly slice the onion. Slicing it in a similar direction to the zucchini will create a harmonious texture when stir-fried.
Step 3
Cut the red chili pepper in half, thoroughly remove the pith and seeds, then thinly slice it. If you enjoy a spicy kick, you can substitute with Cheongyang chili peppers, but for milder palates or if children will be eating, the red chili pepper is perfect.
Step 4
Drain the fermented shrimp (saeu-jeot) so that only the solids remain, discarding the brine. Finely mince the solids with the side of a knife or a chopping knife. This method allows the umami of the fermented shrimp to infuse evenly without making the dish overly salty.
Step 5
Heat a pan over medium heat and add the perilla oil. Once the oil is warm, add the sliced zucchini. As the zucchini begins to release its moisture, stir-fry it for about 4 minutes, ensuring it doesn’t burn. It’s important to cook it sufficiently to allow the nutty aroma of the perilla oil to permeate the zucchini.
Step 6
Once the zucchini starts to look slightly translucent, add the sliced onion and the finely minced fermented shrimp. Continue to stir-fry until the onion becomes transparent.
Step 7
Now, add the minced garlic and continue to stir-fry over medium heat for about 5 more minutes. This allows the garlic to fully release its fragrance and ensures the zucchini and onion cook down to a tender consistency.
Step 8
Taste the stir-fried zucchini and adjust the seasoning as needed. If you prefer a milder flavor, it might be perfect as is. However, if you desire a richer, saltier taste, add 1 teaspoon of Hongyeongui Dungeness Crab Soy Sauce to adjust the flavor. (Remember to consider the saltiness of the fermented shrimp already added when deciding on the amount.)
Step 9
Finally, turn off the heat. While the pan is still warm, add the sliced red chili pepper and mix everything thoroughly. The residual heat will gently cook the chili peppers, adding both color and flavor to complete this delicious stir-fried zucchini with fermented shrimp.
