Nostalgic Korean Zucchini Stir-fry Salad (Ae-hobak Bokkeum Namul)
Nostalgic Korean Zucchini Stir-fry Salad (Ae-hobak Bokkeum Namul)
A Heartwarming Zucchini Stir-fry Salad Inspired by Childhood Memories
This recipe is inspired by my childhood memories of my mother cooking zucchini on a traditional stove with a cast-iron lid, then mixing it with a savory sauce to create a delicious zucchini salad. It’s simple yet packed with flavor, making it a perfect side dish for rice or even a light snack.
Main Ingredients- 1 medium zucchini
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp soy sauce
- 0.5 Tbsp perilla oil (deulgireum)
- A pinch of minced garlic (adjust to taste)
- A small amount of chopped green onion
- A pinch of fine salt (for seasoning)
- A pinch of sesame seeds (for garnish)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp soy sauce
- 0.5 Tbsp perilla oil (deulgireum)
- A pinch of minced garlic (adjust to taste)
- A small amount of chopped green onion
- A pinch of fine salt (for seasoning)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Wash the zucchini thoroughly under running water and pat it completely dry with a paper towel. This step helps prevent oil splattering while cooking and ensures a better sear. Slice the zucchini into rounds about 0.5cm thick, or into half-moon shapes. Slicing them too thin might cause them to break apart during cooking, so aim for a moderate thickness.
Step 2
Heat a wide pan over medium heat. Once the pan is warm, add a generous amount of cooking oil. Arrange the sliced zucchini in a single layer. Pan-fry the zucchini slices until they turn a nice golden brown on both sides. Avoid using high heat, as this can burn the outside while leaving the inside undercooked. Patience over medium heat is key for achieving the perfect texture, reminiscent of zucchini cooked on a traditional Korean hearth.
Step 3
Transfer the perfectly seared zucchini to a large mixing bowl. Now, add all the seasoning ingredients. Gently toss everything together to coat the zucchini evenly without mashing it. Combine the gochugaru, soy sauce, minced garlic, chopped green onion, and fragrant perilla oil. Mix carefully to ensure the zucchini retains its shape. Taste and adjust the seasoning if needed with a tiny pinch of fine salt. You can also add a drop of soup soy sauce for an extra savory note.
Step 4
Finally, sprinkle a generous pinch of sesame seeds over the salad for a nutty aroma and an appealing finish. Your delicious Ae-hobak Bokkeum Namul is ready! Serve it over warm rice for a delightful meal or enjoy it as a refreshing side dish. Experience this comforting, nostalgic flavor that everyone loves!
