Kim Dae-seok's Saeujeot Korean Zucchini Stir-fry

Cooking tips 💡

• The marinade collects the saltiness from the saeujeot and salt, so discard it completely instead of adding it to the pan.
• Slicing the zucchini thickly to 7–8mm and marinating for 20 minutes prevents it from breaking apart easily during stir-frying.
• Since the zucchini continues to cook from residual heat, turn off the heat before it becomes completely soft, and spread it out on a plate to cool.
• You can use perilla oil instead of sesame oil for a nutty finish.

Recommended for 🙋

• ⭐Those who want to make a stir-fried side dish with seasonal Korean zucchini that doesn't fall apart.
• ⭐Those looking for a summer home-cooked side dish infused with the savory depth of saeujeot.
• ⭐Those who need a cooking method that pre-salts zucchini to preserve its shape and texture.