Kim Dae-seok's Zucchini Salad
Zucchini is lightly grilled in thin oil until golden, drying out its moisture, then tossed in a savory sauce made with anchovy sauce and chili powder for a unique, crisp texture side dish.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using too much oil when grilling zucchini causes it to absorb excess oil, resulting in a soggy and greasy texture—this is why the kitchen towel coating method is essential.
- Use seasoned salt (not regular salt) for just 2 pinches to enhance the savory depth of the sauce while maintaining a clean, balanced flavor.
- Do not mix the grilled zucchini while it’s still warm—doing so will cause it to soften quickly and lose its crisp texture. Always cool it completely before tossing to preserve the satisfying crunch.
Recommended for
- Those looking to move beyond soft, mushy stir-fried zucchini and craving a crispy, firm texture.
- People seeking a light, low-oil vegetable side dish with a clean taste.
- Anyone wanting to quickly serve up a savory, spicy-sweet, umami-rich side dish.
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