Korean Zucchini Side Dish

Method4 steps · about 15 min

1. 1

   Step 1: Put onion (1/2 medium) and the anchovies in a pot. Add the zucchini (1) and fresh chilies on top of onion.

   Uses 1 round Korean zucchini or 2 small zucchini (diced) · 1/2 medium onion (sliced) · 6-7 medium size dried anchovies (head removed and de-veined) · 1 fresh red chili (optional)

2. 2

   Step 2: To make the seasoning sauce, combine Korean chili flakes (1/2 tbsp), salted shrimps, garlic (2 cloves), Korean soup soy sauce (1 tbsp) (or tuna sauce), and perilla oil (2 tsp) (or sesame oil) in a small mixing bowl; mix well. Drizzle the sauce over zucchini.

   Uses 1/2 tbsp Korean chili flakes (gochugaru) · 2 tsp Korean salted shrimps · 2 cloves garlic (finely minced) · 1 tbsp Korean soup soy sauce (gukganjang) (or Korean tuna sauce) · 2 tsp perilla oil (or sesame oil) · zucchini, onion, anchovies and optional chilli layered in the pot

3. 3

   Step 3: Pour 1/2 cup of water in the sauce mixing bowl, swirl around to collect all the remaining sauce and pour it over the zucchini. Cover and simmer for 5 minutes over medium heat. Add chopped green onion (2) at the end and stir well.

   Simmer zucchini · 5 minUses 1/2 cup water · 2 green onion (finely chopped) · zucchini pot coated with prepared seasoning sauce

4. 4

   Step 4: Serve warm or at room temperature with rice. Refrigerate leftovers promptly and use within 3-4 days, or freeze for longer storage. Reheat leftovers until thoroughly hot.

   Uses cooked zucchini banchan