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.
Cut the zucchini in half lengthwise and cut into slices about 1/2 cm thick.
Chop the garlic randomly, not too finely. Cut the green onions into 1/2 cm wide rings.
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.
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.
Place on a serving platter, sprinkle with the remaining sesame oil and serve.