Salads Korean zucchini salad by Alex Bayev September 28, 2022 September 28, 2022 674 views 674 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 zucchini2 garlic cloves2 stalks of green onions1 tbsp. fish sauce1 tbsp. sugar1 tsp. chili flakes1 tbsp. sesame seeds (for serving)1 tsp. sesame oil2 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. Korean zucchini salad No ratings yet 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. Pin Recipe Print Recipe Cook Time20 minutesTotal Time20 minutes Servings4 servings Ingredients 2 medium zucchini2 garlic cloves2 stalks of green onions1 tbsp. fish sauce1 tbsp. sugar1 tsp. chili flakes1 tbsp. sesame seeds (for serving)1 tsp. sesame oil2 tbsp. vegetable oil InstructionsCut the zucchini in half lengthwise and cut into slices about 1/2 cm thick. https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_1.mp4https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_1.mp4 Chop the garlic randomly, not too finely. Cut the green onions into 1/2 cm wide rings. https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_2.mp4https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_2.mp4 Heat the oil in a wok almost to smoking temperature. Add 1/3 of the chopped vegetables. Fry for 2 minutes, stirring occasionally. Set aside, stir-fry the remaining vegetables in the same way, dividing the process into 2 steps.https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_3.mp4https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_3.mp4 When the last portion is done, return all the roasted zucchini to the wok, sprinkle with 1 tbsp sugar, add 1 tsp chili flakes, half the sesame seeds and pour in the fish sauce. Fry, stirring constantly, for a minute. Turn off the heat and drizzle with sesame oil.https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_4.mp4https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_4.mp4 Place on a serving platter, sprinkle with the remaining sesame oil and serve.https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_5.mp4https://bayevskitchen.s3.amazonaws.com/koreanzucchinisalad/zucchinisaladkorean_5.mp4 Video Pin1YumTweetShareTelegramVibeFlip1 Shares BudgetKoreanSpicyVegetablesZucchini Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Thai mango salad String beans with mustard-honey dressing by Gordon Ramsay Cretan Dakos Salad Beets Salad with Feta Cheese and Spinach Smashed Cucumbers Zesty Thai Salad with Beef Beetroot and Spinach Salad with Caramelized Nuts and... Jamie Oliver’s Potato Salad with a Bacon Mexican Corn Salad Arugula Salad with Caramelized Peaches Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.