Korean Zucchini Recipes

KOREAN ZUCCHINI SIDE DISH

Steps:

• Cut zucchinis in half lengthwise and slice into a half-moon shape.
• Place all ingredients in a wok or large skillet except sesame seeds and sesame oil.
• Over high heat, stir fry ingredients for 5 minutes, or until zucchini is cooked but still has bite. It will have some liquid on the bottom, that's totally fine but don't overcook them, they will become too mushy.
• Place on a serving plate, and garnish with sesame seeds and sesame oil. Enjoy with warm cooked rice and with other side dishes or make bibimbap by just simply putting the zucchini on top of the rice and adding a fried egg! Enjoy!

KOREAN ZUCCHINI- HOBAK CHON

Steps:

• Wash and slice zucchinis into 1/4 inch slices.
• Place flour into a shallow bowl, for dredging.
• Place eggs into another shallow bowl, and beat.
• Heat a non-stick pan to medium low. put a small amount of oil into the pan.
• In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg. Put into pan.
• Repeat assembly line until pan is filled.
• Check sliced zucchini and flip when lightly browned. green of zucchini should turn bright when it is cooked enough.
• Drain on paper towels.
• Serve along side a Korean soy sauce dipping sauce, recipe #191136.
• This recipe can also be used with thin slices of Asian eggplant or other vegetables.

KOREAN ZUCCHINI

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.