KOREAN ZUCCHINI

 

  • Cooking Time: 5
  • Servings: 6
  • Preparation Time: 25

Ingredients

  • 2 zucchinis
  • 2 large cloves of garlic, finely minced
  • 4 tbsp sesame oil
  • 1 tbsp toasted sesame
  • 3 tbsp light soy sauce
  • 1 tbsp gochukaroo (optional for me)
  • 1 tsp garlic parsley mix
  • 1 tsp salt
  • 3 cups water

Directions

  • Peel zucchinis, but leave thin stripes of peel in between (this is for decorative purposes), discard ends
  • Slice thinly
  • In small pot, add water and salt. Set on high heat to boil
  • Add zucchini slices into pot, boil for 1 min
  • Drain and run thru cold water, place into bowl of ice water immediately. The ice water will stop the zucchini from cooking and wilting, thus preserving a crisp and green exterior.
  • In a separate bowl, mix the rest of seasonings
  • Drain zucchini thoroughly
  • Add zucchini into bowl of seasoning, toss, cover and refrigerate until ready to eat

Notes

Served as healthy side dish

Categories: Vegetable  Vegetarian 

Author Credit: Amy

Website Credit: http://www.xanga.com/item.aspx?user=koreancooking&tab=weblogs&uid=327506835

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