Main ingredients 🥩
zucchinisaltground porkgreen onionminced garlicred bell peppermakganjangmirinoyster saucesesame oil
Lee Yeon-bok's Braised Pork and Zucchini
A fantastic meeting of blanched zucchini crunch and savory pork stir-fry sauce.
🙋 Recommended for
- ⭐ Those who want to enjoy zucchini in a special way beyond the usual stir-fry or pancake.
- ⭐ Those who love the combination of crunchy vegetables and savory meat sauce.
Ingredients needed 🛒2 servings
- zucchini 1
- ground pork 150g
- green onion 1/2 stalk
- minced garlic 2/3 spoon
- red bell pepper 1/4
- salt 1 pinch
- cooking oil 3 spoons
- makganjang 1 spoon
- mirin 1 spoon
- water 100ml
- oyster sauce 1 spoon
- black pepper a little
- sesame oil a little
Recipe 🍳
- Cut the zucchini into thick slices about 1 cm thick to preserve its crunchy texture.
- Finely chop the green onion and red bell pepper, and mince the garlic.
- Add a pinch of salt to boiling water and blanch the zucchini for about 30 seconds until the surface is just cooked. Remove and spread out on a plate.
- Heat 3 spoons of cooking oil in a pan over medium heat and stir-fry the ground pork until evenly cooked.
- When the pork turns white, add the chopped green onion and 2/3 spoon of minced garlic, and stir-fry until fragrant.
- Once the pork is fully cooked, add 1 spoon of makganjang and 1 spoon of mirin, then pour in 100ml of water and bring to a boil.
- Add 1 spoon of oyster sauce and a little black pepper, and simmer until the sauce thickens and becomes slightly dry.
- When the sauce reaches the right consistency, add the chopped red bell pepper and sesame oil, lightly mix, and turn off the heat.
- Pour the warm braised pork sauce generously over the blanched zucchini on the plate and serve.
- Slice zucchini 1 cm thick; chop green onion and bell pepper.
- Blanch zucchini in salted boiling water for 30 seconds, then arrange on a plate.
- Stir-fry ground pork in oil, then add green onion and garlic for fragrance.
- Add soy sauce, mirin, water, and oyster sauce; simmer until sauce thickens.
- Mix in bell pepper and sesame oil, then pour over zucchini.
Cooking tips 💡
- Since the zucchini continues to cook with residual heat, do not boil it for long; blanch for exactly 30 seconds to keep it crunchy.
- If the ground pork is lean, use about 3 spoons of oil generously to keep it tender and not dry.
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