Kim Dae-seok's Zucchini Salad

• zucchini 1 piece (320g)
• red pepper 1 piece
• cheongyang pepper 1 piece
• soy sauce 1 tablespoon
• dried anchovy sauce 1 tablespoon
• plum syrup 1 tablespoon
• sugar 1/4 tablespoon
• seasoned salt 2 pinches
• chili powder 1 tablespoon
• minced garlic 1 tablespoon
• sesame oil 1/2 tablespoon
• toasted sesame seeds 1 tablespoon
• vegetable oil a little

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.