Korean Zucchini
Why I Love This Recipe
Served as healthy side dish
Ingredients You'll Need
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
