Korean Zucchini Recipes
KOREAN ZUCCHINI
Make and share this Korean Zucchini recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, combine the zucchini, green onions, vinegar, soy sauce, water, sugar and sesame oil.
- Season with black pepper. Mix to blend, then cover and cook over medium heat until zucchini is tender, about 20 minutes.
Nutrition Facts : Calories 158, Fat 7.3, SaturatedFat 1.1, Sodium 2041.3, Carbohydrate 18.9, Fiber 3.8, Sugar 11.9, Protein 7.3
HOBAK JEON (PAN-FRIED ZUCCHINI)
The chef Peter Serpico learned how to make hobak jeon, battered and fried slices of zucchini, by watching his mother-in-law cook. After her granddaughter was born, she would often trek from Queens, N.Y., armed with groceries and Korean recipes, to Mr. Serpico's Philadelphia apartment. This recipe is inspired by her simple yet satisfying jeon and appears in "Learning Korean," a cookbook chronicling Mr. Serpico's journey with Korean food as an adoptee. There is one twist in his recipe: He adds a fish sauce to the batter, which gives the zucchini a salty depth.
Provided by Elyse Inamine
Categories dinner, vegetables, appetizer, side dish
Time 20m
Yield 4 servings, as banchan or appetizer
Number Of Ingredients 11
Steps:
- Make the dipping sauce: Whisk all ingredients in a bowl. This sauce will keep in the refrigerator in a covered container for 1 week.
- Prepare the zucchini: In a medium bowl, toss the zucchini and flour, ensuring each piece is lightly coated.
- In a separate bowl, whisk the egg and fish sauce, making sure to break down the egg white.
- In a medium skillet or sauté pan, heat the vegetable oil over medium heat. Working in batches to avoid overcrowding, dip and coat the floured zucchini rounds in the egg batter, then add to the skillet and cook until lightly browned, about 3 minutes per side. Use a spatula to transfer finished zucchini rounds to a wire rack lined with paper towels.
- Serve as banchan or as an appetizer with the sauce. The zucchini can be enjoyed hot or at room temperature; cooked zucchini pieces can be held inside an oven set to warm.
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- Cut the zucchini in half lengthwise (cut into quarters if using a round zucchini). Then cut crosswise into about 1/4 to 1/3-inch thick slices.
- You can use saeujeot as is or finely chopped. This is very salty, so use 2 teaspoons first and add more if needed.
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- Turn the heat to high heat and stir fry every ingredients for 5 minutes, or until zucchini is cooked but still have bite. It will have some liquid on the bottom, that’s totally fine but don’t over cook them, it will be too mushy.
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