Main ingredients
Korean zucchinisaeujeotonioncheongyang chili pepperlarge green oniongochugaru (Korean chili flakes)minced garlictuna extractmirimsesame oilwhole sesame seeds
Kim Dae-seok's Saeujeot Korean Zucchini Stir-fry
A summer stir-fried side dish where Korean zucchini is salted and marinated in saeujeot liquid for 20 minutes to firm up its shape, then quickly simmered in a savory seasoning.
Ingredients needed 4 servings
Recipe
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.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- This Man's Cook Shrimp Zucchini Stir-fry
- Kim Dae-seok's Gochujang Zucchini Stir-Fry
- This Man's Cook's Zucchini Stir-Fry
- Kim Jin-soon's Brothy Zucchini Stir-fry
- Kim Jin-soon's Stir-fried Zucchini
- Seonkyoung Longest's Stir-Fried Zucchini
- Kim Dae-seok's Water-Stir-Fried Zucchini
- Yoon Yi-ryeon's Stir-fried Round Zucchini
- Yeo Kyung-ok's Pumpkin Stir-Fry
- Yoon Yi-ryeon's Stir-fried Zucchini
