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Korean Zucchini


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Member since 2008

Serves 6 | Prep Time 25 | Cook Time 5

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


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


Pairs Well With


Notes

Served as healthy side dish

A dash of local for every season
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