Korean zucchini salad

Continuing to share zucchini dishes with you. This time a savory zucchini salad recipe from Korean cuisine. Thanks to the relatively neutral flavor of zucchini – they go well together and absorb the spices and flavors.

The salad is sweet and sour, spicy and very flavorful. The “not simple” ingredients here are fish sauce and sesame oil. Lovers of Asian cuisine should definitely have them in their kitchen, the rest of us should buy them for occasions like this. These are far from perishable products that can stay with you for months.

Zucchinis in Korean will go perfectly with meat, fish and any side dish.

⏱ Cooking time — 20 minutes overall. Includes 20 minutes of preparation and cooking + 0 minutes unattended.

🥣 Ingredients

🍽 For 4 servings:

• 2 medium zucchini
• 2 garlic cloves
• 2 stalks of green onions
• 1 tbsp. fish sauce
• 1 tbsp. sugar
• 1 tsp. chili flakes
• 1 tbsp. sesame seeds (for serving)
• 1 tsp. sesame oil
• 2 tbsp. vegetable oil

 🔪Step by step Directions

Take 2 medium zucchini, remove the ends on both sides with a knife. Cut the zucchini in half and then slice each half into slices about 1/2 cm thick.

Peel 2 cloves of garlic and chop randomly with a knife, not too finely. Cut 2 stalks of green onion into 1/2 cm wide rings.

Pour 2 tabs of vegetable oil into a wok and heat over high heat almost to smoking temperature.

Add 1/3 of the chopped vegetables. Roast for about 2 minutes, stirring occasionally. Transfer to a bowl and set aside. Roast the remaining vegetables in the same way, dividing the process into 2 steps.

When the last portion is done, return all the roasted zucchini with green onions and garlic to the wok, sprinkle with 1 tbsp sugar, add 1 tsp chili flakes, half 1 tbsp sesame seeds and pour in 1 tbsp fish sauce.

Stir well and stir-fry, stirring constantly, for 1 minute. Turn off the heat, pour 1 tsp. of sesame oil.

Place the cooked vegetables on a serving platter, sprinkle with the remaining sesame seeds, and serve.

Bon appetit.